Cranberry Coulis For Cranberry Semolina Pudding Food

SEMOLINA PUDDING WITH RED CURRANT SAUCE

Steps:

• Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.
• Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.
• Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.

CRANBERRY COULIS RECIPE

Steps:

• Add to your Thanksgiving spread and enjoy.

GERMAN SEMOLINA PUDDING

Steps:

• In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.

CRANBERRY SEMOLINA PUDDING

Steps:

• Butter eight 4-ounce ramekins or one 7-cup pudding mold or bowl; set aside.
• In a medium saucepan set over medium heat, bring milk to a boil. Add vanilla bean and seed scrapings, orange zest, and sugar. Remove pan from heat, and cover. Let stand 30 minutes. Discard vanilla bean.
• Return mixture to a boil over medium heat. Stir in couscous. Return mixture to a simmer, and cook 10 minutes. Remove pan from heat, and cover. Set aside until couscous absorbs all liquid, about 15 minutes.
• Heat oven to 350 degrees. Add egg yolks, baking soda, and cranberries into couscous; stir to combine. Divide batter among ramekins, and place them in a roasting pan. Transfer the pan to the oven and pour boiling water into roasting pan so it comes halfway up sides of ramekins.
• Bake until puddings are set, 35 to 40 minutes. Add more boiling water to pan as necessary to maintain water level. Set aside to cool slightly.
• When ready to serve, invert puddings onto serving plates. Top with cranberry coulis, and garnish with candied orange zest.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
• 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
• 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
• 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
• 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

SEMOLINA PUDDING WITH FRESH BERRIES

Steps:

• Preheat oven to 325°F. Chill large metal mixing bowl in freezer. Butter 9- by 13-inch baking dish and dust with semolina flour.
• In heavy large saucepan over moderately high heat, combine milk, orange zest, and lemon zest. Scrape in seeds from vanilla bean. Bring to boil, then immediately reduce heat to low and add semolina flour in slow, steady stream, whisking constantly. Cook, still whisking constantly, until mixture thickens, about 1 minute. Add egg yolks and butter, and continue whisking until butter melts and is completely incorporated, about 2 minutes. Transfer mixture to large bowl and set aside.
• Using electric mixer fitted with whisk attachment, in chilled large metal bowl, beat egg whites until soft peaks just begin to form, about 1 to 1 1/2 minutes. Add sugar and beat until soft peaks fully form, about 30 seconds. Fold 1/3 of egg whites into semolina batter to lighten, then gently fold in remaining whites just until incorporated. Pour batter into prepared pan and smooth top.
• Bake pudding until fully set in middle and golden on top, with edges just beginning to brown, about 35 to 45 minutes. Transfer to rack and cool to room temperature before serving. To serve, cut into 8 portions and top with strawberries.

STRAWBERRY AND CRANBERRY COULIS

Steps:

• In a saucepan, bring to boil water and sugar. Add fruits and cranberry juice. Let simmer 3 minutes. Set aside.
• Dilute cornstarch in a little bit of water. Put in the saucepan. Cook 1 minute, stirring continuously.
• Put in blender or food processor, then strain (I didn't strain). Serve cold.

SEMOLINA PUDDING WITH BLUEBERRY SAUCE

Steps:

• To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.
• To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.
• Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.
• Serve the pudding warm or at room temperature, topped with the blueberry sauce.

CRANBERRY PUDDING

Steps:

• In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

BAKED CRANBERRY PUDDING

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.