Monday, December 1, 2008

Ready...set......go!

I am soooo excited. This is my favorite time of the year. I love all of the beautiful and delicious food that comes at this time of the year. I love the crazy...I am the crazy...at this time of year. I am a cooking maniac....I just can't stop mixing and scooping...and baking. If I sound a bit crazed...I am sorry-there isn't anything I can do about it...I'll be back to my normal (whatever that may be) self by January first. So buckle up gals (and gentlemen if there are any of you reading this) and get to the store. You will need plenty of sugar, flour and butter...and oh yes don't forget the sprinkles. So with no further adieu...your first Holiday recipe.



CHRISTMAS PUDDING

1 cup heavy cream
2 cups milk
6 eggs
½ cup butter
¼ cup sugar
1 vanilla bean
1 ½ tsp cinnamon
½ tsp. nutmeg
½ tsp. baking soda
¼ cup flour
pinch of salt
1 lb. Danish, croissant, sweet bread (broken into pieces)
1 cup raisins
¼ cup currants
¼ cup almonds
1 Tbsp. orange peel

In a saucepan bring the milk, cream, sugar, and bean to a simmer. Beat the eggs until light and temper the hot mixture into the cold mixture.
In a bowl, mix the spices, flour, almonds, orange peel, salt, and baking soda. Add the pieces of bread and toss with the melted butter.
In another bowl reconstitute the raisins and currants in a small amount of water, juice, or brandy.
Combine the custard, raisins and currants, and bread mixture together. Soak for ten minutes, and then place into a buttered 8 cup pan. Cover with plastic wrap and place into a water bath. Bake at 350 degrees for an hour and a half. Cool to room temperature and then invert onto a plate. Pour brandy over it and light with a match.
Serve immediately with sour cream sauce.



Sour Cream Sauce

2 cups sour cream
½ cup brown sugar
1 Tbsp. orange peel
1 Tbsp. Vanilla
3 Tbsp. orange juice

Whisk together sour cream, sugar, orange peel, vanilla, and orange juice. Refrigerate



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