BIRD'S-NEST PUDDING PIE
We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's inspired by the bird's-nest pudding in Laura Ingalls Wilder's classic "Farmer Boy."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Cut out a 13-inch round. Fit into bottom and up sides of a 9-inch springform pan. Freeze 15 minutes.
- Blind-bake crust: Line chilled crust with parchment and then foil, pressing into corners to hold up sides. Fill with baking beans or rice. Bake until sides are set and beginning to turn golden, 45 minutes to 1 hour. Remove paper and beans from crust and continue baking until bottom crust is golden brown and dry, about 10 minutes more.
- Meanwhile, stir together 1/2 cup sugar, 1/2 cup cranberries, cinnamon, nutmeg, and 1/4 teaspoon salt. Peel apples; scoop out cores from stem ends with a melon baller or a sharp-tipped spoon, leaving bottom ends intact. Fill hollows with 1 heaping tablespoon cranberry mixture, pressing down to fit as much in as possible and mounding slightly over tops. Transfer to an 8-by-8-inch baking dish. Dot with room-temperature butter. Thirty-five minutes before crust is done, place in oven and bake 25 minutes, turning apples halfway through so sides facing edge of dish face in. Cover with foil and bake until apples are just barely tender when pierced with the tip of a knife, 5 to 10 minutes more. Toss remaining 1/4 cup cranberries with juices in bottom of dish.
- Meanwhile, whisk together flour, baking powder, and remaining 1/4 teaspoon salt. In a separate bowl, whisk egg yolk with remaining 1/2 cup sugar until combined. Whisk in flour mixture, then melted butter and milk. Beat egg whites until stiff peaks form, then gently fold into batter.
- Pour batter into warm crust. Nestle apples into batter, spooning cranberries and 2 tablespoons of juices from dish over top. Return to oven; bake until pie is puffed and beginning to turn golden on edges, and springs back when pressed in center, 30 to 40 minutes. Let cool at least 45 minutes. Serve warm, with ice cream.
BIRDS NEST PIE
Here's an easy one for ya. Plain and simple. I usually thinly slice the apples with the slicing disc on my food processor and away they go. Enjoy with a dip of your favorite ice cream.
Provided by luvmybge
Categories Pie
Time 45m
Yield 2 pies
Number Of Ingredients 10
Steps:
- Divide apples evenly between two greased 9-inch pie plates; set aside.
- In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well.
- Divide batter and pour over apples.
- Bake at 350° for 25-30 minutes or until pies are lightly browned and test done.
- Immediately invert onto serving plates (so apples are on the top).
- Combine all topping ingredients; sprinkle over apples.
- Serve warm.
WINTER BIRD PUDDING (BIRD FOOD)
Make and share this Winter Bird Pudding (bird food) recipe from Food.com.
Provided by txgammi
Categories Winter
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a large kettle, bring water and margarine to boiling.
- Slowly add cereals and cook, stirring constantly until the mixture is fully cooked and thick.
- Remove from heat.
- Add peanut butter and desired amount of chopped fruit, nuts, and seeds.
- Cool and place in plastic containers.
- Serving amounts depend on how large you make your bird feeders so the"yield" is a guess.
- Note: pack the mixture into chopped off chunks of panty hose or put in pine cones.
- Hang the mixture in protected crooks of trees.
- You can also spread the mixture onto a surface area (don't use aluminum pans; when it's freezing, little bird feet can stick to the metal and suffer injury), set out on ground or picnic bench.
- By placing the food at different elevations, you will attract many species of birds.
- The food can be preserved in a freezer (if there is any left over).
- Just be sure to use it within three to four months.
Nutrition Facts : Calories 1046.4, Fat 103.9, SaturatedFat 19.4, Sodium 1116.5, Carbohydrate 17.5, Fiber 5.2, Sugar 7.9, Protein 22.2
BIRD'S NEST PUDDING
Use a good quality baking apple for the best flavor in this pudding. Just lovely served warm with cream, lightly sweetened whipped cream, or vanilla ice cream. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a spring-form pan and preheat oven to 350°F.
- Arrange apples in prepared pan and fill centers with bits of butter and about a teaspoon of sugar for each apple; add nuts, raisins, or jelly if desired.
- Beat egg whites stiff, set to the side.
- Beat egg yolks until thick and lemon colored; add sugar and beat well.
- Sift flour and add to batter alternatively with water.
- Fold egg whites into batter; add salt and vanilla.
- Pour over apples and bake for an hour or until golden and apples are tender.
Nutrition Facts : Calories 343.3, Fat 15.2, SaturatedFat 8.4, Cholesterol 171.5, Sodium 227.2, Carbohydrate 48.2, Fiber 3.6, Sugar 35.6, Protein 5.8
BIRDS' NEST PUDDING
Just like the ones from Little House.
Provided by Jeri
Categories Apple Desserts
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
- Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. Place dish in preheated oven to start baking while the batter is prepared.
- Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter.
- Remove apples from oven and pour batter evenly over and around apples.
- Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream.
- To make sweetened cream: Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 84.1 g, Cholesterol 214.4 mg, Fat 32.7 g, Fiber 3.2 g, Protein 8.7 g, SaturatedFat 19.7 g, Sodium 314.8 mg, Sugar 62 g
BIRD'S NEST SOUP
Serve at Chinese wedding. Hong Kong and the United States are the largest importers of birds' nests charging between $30 and $100 per bowl of soup in Chinese restaurant and while a single kilogram of nest can cost between $2,000 and $10,000.
Provided by foodart
Categories Cantonese
Time P1DT25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Soak bird's nest overnight. Then remove water and clean.
- In a stockpot add cooking oil and boil the chicken stock then add in birds nest. Let it heat for 10 minutes. Add the rest of the ingredients and let it heat for another 10 minutes. Add in cornstarch roux to lightly thicken the soup and stir in the chicken meat, mushrooms and turn off the heat and let stand for 5 minutes before serving.
Nutrition Facts : Calories 148.9, Fat 6.1, SaturatedFat 1.4, Cholesterol 10.8, Sodium 558.6, Carbohydrate 13.4, Fiber 0.3, Sugar 5.7, Protein 9.5
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- Butter a baking dish (2-quart). Peel and core the apples and place them in the dish. Fill the wholes with brown sugar, pressing slightly, and sprinkle half the nutmeg on top. Place in preheated 350 ° F oven to start baking while you prepare the batter.
- Separate the eggs, putting the yolks into a larger bowl and the whites onto a platter. Beat whites with a fork or whisk until they no longer slip from the tilted platter. Beat the yolks until they change color; stir in maple flavoring and milk. In smaller bowl mix flour, cream or tartar, baking powder, salt, and any remaining brown sugar. Stir this mixture quickly into the liquid. Fold the egg whites into this thin batter.
- Pour the batter evenly over and around the partly cooked apples and return dish to the oven, baking it until the crust has browned, another 45 minutes to 1 hour.
- While the pudding bakes, stir the powdered sugar and remaining nutmeg into a pitcher of heavy cream. Take the finished pudding directly to the table before it falls, and turn each serving onto a plate so the apple is nested in the fluffy crust. Pour sweetened cream over them.
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