Layered Lemon and Black Tea (of Coffee) Pudding

From Apartment Therapy

The addition of the nutmeg was inspired by this author's dislike for the heavy nature of eggnog which during this season is being subsituted for a mix of milk, limoncello and nutmeg. This recipe is dear to me as it combines the sunshine of California and the holidays.

A typical commercial pudding cup is about 3.5 oz. The shot glasses used in this recipe are 2.25 oz. You may be tempted to use larger glasses but I would suggest offering a variety of puddings for your guests in this smaller size. A set of six shot glasses can be purchased for about $7.

You can easily create a coffee pudding by substituting the tea for a strong coffee such as an espresso.

serves 6

Black Tea Pudding
1/2 cup strong black tea
1/2 cup milk
1/4 cup heavy whipping cream
1/4 cup or to taste caster (very fine grained) sugar
1 1/2 tablespoons (about 5 teaspoons) cornstarch

Combine all ingredients with a whisk in a saucepan and cook at a medium heat, whisking constantly. The mixture should thicken and reach a dense pudding texture within five minutes. The mixture should not be allowed to boil.

Remove from heat and spoon this first into the shot glasses. A regular pudding cup is about 3.5 oz. The shot glasses used for this recipe are 2.25 oz.

Lemon Pudding
1/4 cup lemon juice (about 2 medium sized lemons)
3/4 cup milk
1/4 cup heavy whipping cream
1/4 cup caster (very fine grained) sugar
1 1/2 tablespoons (about 5 teaspoons) cornstarch
1 oz limoncello
1/4 teaspoon nutmeg

Combine everything but the limoncello and nutmeg with a whisk in a saucepan and cook at a medium heat, whisking constantly. The mixture should thicken and reach a dense pudding texture within five minutes. The mixture should not be allowed to boil.

Remove from heat, mix in the limoncello and spoon this second later into the shot glasses. Place the mixture in the refrigerator and let cool for 30 minutes or until the glasses are cold to the touch.

Dust the top of the shot glasses with nutmeg to taste. The nutmeg paired with the lemon and milk will produce a flavor that is similar to eggnog.

* * *

Thank you so much for sharing, Melanie!

Visit Melanie's website:
Coffee Tea Gastronomy

(Images: Melanie Widmann)

• Guest Of The Kitchn
• December 28, 2011 11:00AM

Gluten-Free Breadsticks

Not sure if I will make this, but who knows?

Adapted from Joseph Pace

Time: 40 minutes

1/2 teaspoon plus 1/8 teaspoon active dry yeast
3/4 cup organic brown rice flour
1/2 cup tapioca starch (see note)
1 tablespoon nonfat dry milk powder
1/2 teaspoon xanthan gum (see note)
1/2 teaspoon unflavored gelatin powder
1/4 teaspoon sea salt
Pinch of dried herbes de Provence
1/4 teaspoon sugar
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons cider vinegar
Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks
Fleur de sel or other flaky sea salt.

1. Preheat oven to 425 degrees. In a medium mixing bowl fitted with standard beaters (not a dough hook), combine yeast, rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, 1/4 teaspoon sea salt and herbes de Provence. Mix on low speed to blend. Add 1 cup warm water (105 to 110 degrees), sugar, olive oil and vinegar. Increase speed to high, and beat 6 minutes. (Dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 tablespoon at a time until dough does not resist beaters.)
2. Liberally spray or oil a baking sheet, and set aside. Put dough into a large pastry bag with a plain round 1/2 -inch tip, and pipe 12 breadsticks about 8 inches long, leaving about 2 inches in between. Spray or brush tops of breadsticks liberally with oil, and salt generously with fleur de sel.
3. Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.

Yield: 12 breadsticks.

Note: Tapioca starch is available in Asian markets and specialty food stores, and xanthan gum is available in health food stores.

Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics)

Adapted from “Cradle of Flavor” by James Oseland (W. W. Norton, 2006).

Time: 1 hour 15 minutes

1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
6 kaffir lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 cloves garlic, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes and chili paste (such as sambal) for serving
Cooked white rice (optional).

1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
3. Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
4. Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
5. Cook noodles according to package directions.
6. Turn off heat under soup and stir in lime juice. Taste for salt.
7. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
8. Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

Yield: 4 servings.

Nana José’s Chocolate Pecan Cake

Adapted from Patricia Jinich

Time: 50 minutes

FOR THE CAKE:
1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
6 ounces bittersweet chocolate
1 cup pecans
6 large eggs
1 teaspoon vanilla extract
1 cup sugar
Dash of salt


FOR THE GARNISH:
3 tablespoons grated piloncillo sugar or brown sugar
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup juice)
1 pint strawberries, washed, hulled and halved
1 pint blackberries, washed
Lightly sweetened whipped cream, optional.

1. For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
2. Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
3. Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
4. For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Yield: 8 to 10 servings.

Stir-Fried Quinoa With Vegetables and Tofu

By MARTHA ROSE SHULMAN

 

I’ve substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.

1/2 pound firm tofu, drained and sliced about 1/2 inch thick
2 broccoli crowns, broken into florets
Salt to taste
1 tablespoon soy sauce (regular or low-sodium)
1 tablespoon fish sauce (may substitute soy sauce)
2 teaspoons dark Asian sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons peanut oil or canola oil
1 medium red bell pepper, cut in thin strips
3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
1 bunch scallions, sliced very thin
5 cups cooked quinoa (1 1/3 cups uncooked)

1. Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.
2. In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.
4. Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.

Yield: Serves four.

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator.

Nutritional information per serving: 402 calories; 16 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 50 grams carbohydrates; 9 grams dietary fiber; 657 milligrams sodium (does not include salt added during cooking); 16 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com. Her new book, “The Very Best of Recipes for Health,” was published in August by Rodale Books.

Apricot-Walnut Muffins

Adapted from Shauna James Ahern, Glutenfreegirl.com

Time: 1 hour plus cooling

Butter to grease the pan
350 grams gluten-free flour mix (a little over 3 cups), purchased or homemade (see recipe)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams dark brown sugar (about 1 cup)
1 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup grapeseed or coconut oil
40 grams chopped dried apricots (about 1/3 cup)
40 grams toasted chopped walnuts (about 1/3 cup).

1. Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
2. Whisk together flour, baking soda, baking powder, sugar and salt.
3. In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
4. Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.

Yield: 12 muffins.

Spicy Quinoa, Cucumber and Tomato Salad

By MARTHA ROSE SHULMAN

 

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.
2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com.

Pear Ginger Crumble

Recipe from Martha Shulman.

This is one of my favorite crumbles, the one I make most often once the fruits of summer give way to apples and pears in the fall.

2 1/2 to 3 pounds pears (about 5 large ones), peeled, cored and sliced
2 tablespoons raw brown (turbinado) sugar, preferably organic
1 tablespoon fresh lemon juice
2 tablespoons chopped candied ginger
1/2 teaspoon pure vanilla extract, or the seeds from 1/2 vanilla bean
2 teaspoons cornstarch or arrowroot
1 batch quinoa-oat crumble topping
 
1. Preheat the oven to 375 degrees. Butter a 2- or 2 1/2-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
2. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
3. About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.

Yield: Serves eight.

Advance preparation: The crumble topping keeps for several months in the freezer. The recipe can be made through Step 2 several hours before the final baking.

Nutritional information per serving: 297 calories; 10 grams fat; 6 grams saturated fat; 23 milligrams cholesterol; 50 grams carbohydrates; 6 grams dietary fiber; 103 milligrams sodium; 4 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book, "The Very Best of Recipes for Health," was published in August by Rodale Books.

Breakfast Quinoa With Fruit and Almonds

Recipe from Martha Shulman.


Several readers have asked me about the way I cook quinoa, which differs from the package directions. I use three parts water to one part quinoa. I cook the quinoa until the grains are fluffy and a spiral appears as the outer germ separates from each grain (15 minutes). Then I drain off the excess water through a strainer, return the quinoa to the hot saucepan, cover the pan with a towel and put the lid back on, so the quinoa will dry out and fluff.

Quinoa will cook well using two parts water to one part quinoa, but I find that the grains are fluffier if I do it my way.

Quinoa cooks so quickly that you can make it for breakfast without getting up especially early to do so. But you can save a precious 20 minutes if you cook the quinoa ahead of time.

The trick here is to cook the plums just long enough so that they bleed a little bit, which makes the porridge very pretty, but not so long that they completely break down.

1 tablespoon unsalted butter
2 to 3 plums, pitted and diced
1/4 cup dried fruit, such as cranberries, cherries or diced apricots
1/4 teaspoon ground cinnamon (more to taste)
1 to 2 tablespoons honey or agave nectar
24 almonds, halved or slivered
4 cups (loosely packed) cooked quinoa (1 cup uncooked)
Milk or yogurt to taste

1. Heat a large, heavy saucepan over medium heat, and add the butter. When the sizzling begins to subside, add the plums, dried fruit and cinnamon. Stir gently until the plums begin to break down slightly, one to two minutes, and add the honey or agave nectar and the almonds. Stir together for 30 seconds to a minute, and add the cooked quinoa. Toss the ingredients together gently and heat through. Add milk, if desired, and heat through, stirring. Or serve as is, topped with yogurt if you wish.

Yield: Serves four to six.

Advance preparation: Cooked quinoa will keep for about four days in the refrigerator. The entire dish can be made a day ahead, and reheated in the pan or in a microwave.

Nutritional information per serving (four servings): 283 calories; 9 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 43 grams carbohydrates; 5 grams dietary fiber; 5 milligrams sodium (does not include salt added during cooking); 8 grams protein

Nutritional information per serving (six servings): 189 calories; 6 grams fat; 2 grams saturated fat; 5 milligrams cholesterol; 29 grams carbohydrates; 3 grams dietary fiber; 3 milligrams sodium (does not include salt added during cooking); 5 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her