Pilgrim Pudding Food

INDIAN PUDDING

Steps:

• Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
• For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
• Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
• For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
• Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

PILGRIM BREAD

Steps:

• Thoroughly combine cornmeal, brown sugar, and salt.
• Stir gradually into boiling water.
• Stir in oil. Cool to lukewarm.
• Soften yeast in warm water. Stir into cornmeal mixture.
• Add whole wheat and rye flour; mix well. Stir in enough white flour to make a moderately stiff dough.
• Turn out onto a lightly floured surface and knead 6-8 minutes.
• Shape dough into a ball; place in bowl, cover, put in a warm place and let rise until double, about 1 hour.
• Punch down. Knead a little more; shape dough into 2 loaves.
• Put into greased bread pans; cover and let rise until almost double, about 45 minutes.
• Bake the loaves at 375º F until done, about 35 minutes.
• Remove from pans and cool on wire racks, covered.
• Butter loaves as you remove them from the oven for softer crust.
• note: bread flour or unbleached flour can be substituted for the a.p. white flour.

NEW ENGLAND INDIAN PUDDING

Steps:

• Gradually stir the corn meal into the hot milk.
• Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
• Blend together sugar through cinnamon and add to corn meal mixture.
• Stir in molasses and cold milk.
• Fold in raisins if using.
• Bake in a buttered 1-quart casserole at 275°F 2 hours.
• Serve warm topped with whipped cream, garnished with a dash of nutmeg.

CORN PUDDING CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

HERB & APPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes in a single layer on a sheet pan and bake for 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the butter in a large (12-inch) saute pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until starting to brown. Stir in the onion, celery, and apple and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
• Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.