This makes a delicious holiday dessert, warm, rich, moist nourishing and comforting.
Method: Warm the cream, milk, maple syrup, vanilla, eggs and cinnamon gently on the stove-top. Do not allow to boil.
Slice the Panatone and thickly butter each slice.
This recipe was found in an old out of print community recipe collection. Very delicious and creamy, it is a variation on creme brulee and was served at the Hotel St. Regis in New York by Chef Paul Moreau.
Serves 4-6
Method: Boil milk with vanilla, add semolina and cook gently until mixture thickens.
Beat egg yolks with sugar and gradually add semolina, stirring briskly with a beater. Return to heat for 2-3 minutes and fold in the raisins.
Press into a small mold that has been well buttered and sprinkled with sugar.
Bake in a very hot oven (500 degrees F) for a few minutes to caramelize the surface. Remove from mold.
Decorate with slices of compote or fruit.
Just before serving sprinkle with Kirsch and set aflame. Serve with a sauce of apricots.
From Russia, this is a traditional sweet pudding that is served at Christmastime.
Method: Rinse wheat. Cook in water until done, about ¾ of an hour. Add water during cooking if necessary. Stir during cooking so that wheat will not stick to bottom of pan.
Pour some boiling water over poppy seeds to wash them, simmer them for about 10 minutes in a covered pot. Drain off any remaining water. Mix with wheat, honey, sugar and nuts.
Use the best raw honey and farm raised chicken eggs you can find and this simple recipe will blow your mind.
Method: Separate the eggs. Mix the honey and egg yolks in a sauce pan and simmer over a low heat stirring constantly until this mixture thickens. Remove from heat and cool. Beat egg whites until stiff and fold into honey mixture. Pour into individual serving dishes and chill.
Method: Rinse dates, leave the seeds in. Drain well. Place in bottle, add alcohol, cardamom and ginger. Cover. Place in fridge.
Hungarian Plum Dumplings (Szilvasgomboc) are a traditional food, this recipe comes from the Hungarian Cookery Book by Karoly Gundel (1956)
Serves 6
Method: Boil six mealy potatoes and rub them through a hair sieve. Add the butter, eggs, salt and as much flour as they will absorb but not too much. Roll it out and then cut it into squares big enough to hold a plum.
A very simple recipe and a great way to showcase the quality of ingredients used.
Serves 6
Cook until mixture thickens, then cool and add:
Place in the freezer.
Originally from a wonderful book: A Book of Honey by Eve Crane.
Makes about 1 cup
Method: Cream the butter. Gradually beat in the honey. Add the lemon juice slowly and blend until smooth.
The use of raw honey and homemade cream cheese will make this icing the most health-full topping you could add to your cakes. The raw honey and cultured cream cheese will provide digestive enzymes to assist in digesting the cake’s carbohydrates.
Makes about 1 cup
Method: Blend until smooth; be sparing with the lemon juice, to prevent the mixture becoming too liquid. Spread on any type of cake: if you like, sprinkle chopped or shredded nuts over the icing.
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::: CONTRIBUTORS :::
Adapted from Favorite Recipes of the Lower Cape Fear (Wilmington, North Carolina)
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03-08-2010 » Ruth Martinez said: yum sounds so good!! I'll have to try it once I can sta (more...)
03-07-2010 » Alice Mundhenk said: These are beautiful products! When I get to the U.S. (more...)
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