Cranberry Semolina Pudding Food

STEAMED CRANBERRY PUDDING

Steps:

• Dissolve the baking soda in the hot water. Stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. Pour into a greased 6 cup steamer mold.
• Cover the mold, and place into a steamer basket over boiling water. Cover the steaming pot. Cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. A toothpick inserted into the pudding should come out clean. Loosen the edges, and cool on a wire rack in the mold.
• Make the hard sauce just before serving: Heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. Cook stirring constantly until heated through and smooth.

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.

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.

CRANBERRY COULIS FOR CRANBERRY SEMOLINA PUDDING

Steps:

• Place cranberries, sugar, orange zest, and 3/4 cup water in a small saucepan. Set over medium heat, and bring to a boil. Reduce heat to a simmer; cook until cranberries have popped, about 12 minutes. Pass coulis through a sieve, and discard solids. Chill until serving.

STEAMED CRANBERRY PUDDING (ADAPTED FROM GOURMET'S BEST DESSERTS)

Steps:

• Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper. In a food processor coarsely chop cranberries. Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine.
• In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb mixture with the cranberry mixture.
• Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles. Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle.
• Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold. Transfer the mold to the kettle. Keep the water at a brisk but not a rolling boil on the stove top. Cover the kettle with a lid.
• Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary.
• To test for doneness, insert a skewer in the center of the pudding. It should come out with crumbs adhering to it. Return the lid to the mold and transfer it to a rack. The pudding will stay warm in the mold, covered, for several hours.
• To make the glaze combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar has dissolved. Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees. Add whole cranberries and remove the pan from the heat.
• Let the glaze cool and then chill it, covered, until ready to serve.
• To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it.
• Suggested drink: Mulled wine

SEMOLINA PUDDING (BURMESE)

Steps:

• Place the semolina in a large and heavy saucepan.
• Stir in the coconut milk gradually, keeping the mixture free from lumps.
• Add the sugar, put over medium heat and bring to the boil, stirring constantly. (For those familiar, this is similar to how you would make polenta.).
• When the mixture boils and thickens, add a small amount of ghee or butter at a time and continue cooking until mixture becomes very thick and pull from the sides of the pan. (not certain about exact cooking time, but with polenta, this takes 10-15 minutes).
• Add salt and ground cardamom and mix well.
• Beat in the egg yolks, one at a time.
• Stiffly beat the egg whites and fold in .
• Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish and smooth the top.
• Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are golden.
• Sprinkle liberally over semolina mixture.
• Bake in a moderately slow oven 320-325°F for 45 minutes to 1 hour or until well risen and golden brown.
• Cool in the dish, then cut into large diamond-shaped pieces.

CHOCOLATE SEMOLINA PUDDING WITH RASPBERRY PUREE

Steps:

• Preheat the oven to 375°F Grease an 8- or 9-inch square baking pan. Put the butter in a skillet over medium-high heat. When the foam subsides, add cocoa powder and semisweet or bittersweet chocolate and stir until smooth. Remove from the heat.
• Beat the yogurt and sugar together in a large bowl. Add the butter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended. Spread the batter in the prepared pan. Bake until the pudding is lightly browned, about 30 minutes.
• Meanwhile, puree the raspberries in a blender or food processor. Depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. Then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer.
• When the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top.

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.

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.

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.