NESSELRODE PUDDING ( CHESTNUT PUDDING)
Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. It consists of cream-enriched custard mixed with chestnut puree, candied fruits, currants, raisins and maraschino liqueur. This elegant mixture is often frozen, or made into a pie or dessert sauce. Other dishes named after the Count include a game soup and a braised sweetbread dish, but none gained the same fame as the Nesselrode pudding. Cooking time is freezing time.
Provided by Molly53
Categories Frozen Desserts
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice glacéed and candied fruits into bits and mix into the Marsala.
- Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.
- In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
- Separate the eggs and discard whites or save them for another recipe.
- Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
- Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
- Reduce heat and stir constantly until the custard thickens.
- Strain the custard through a sieve.
- Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
- Whip the cream until it is very stiff, and fold it carefully into the mixture.
- Pour it into a charlotte mold lined with cling wrap.
- Cover tightly with foil and freeze for 24 hours.
Nutrition Facts : Calories 481.6, Fat 27.4, SaturatedFat 16.1, Cholesterol 222.2, Sodium 101.9, Carbohydrate 40.4, Fiber 1, Sugar 31.8, Protein 7.9
PORTUGUESE EGG PUDDING
This pudding is tasty and similar to a custard.
Provided by J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat butter, egg yolks and egg white until smooth. Set aside.
- In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
- In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.
Nutrition Facts : Calories 307 calories, Carbohydrate 58.9 g, Cholesterol 307.9 mg, Fat 6.9 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 20.8 mg, Sugar 57.7 g
PUDIM MOLOTOFF PORTUGUESE MERINGUE PUDDING
This is a recipe I found on "FamilyFoodie.com" while searching for Portugese recipes. This is her father's favorite Portugese dessert and she posted this recipe for Father's Day.
Provided by diner524
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- 1.Pre-heat oven to 325 degrees.
- 2.In a metal bowl whip the egg whites on high until this are stiff and form peaks.
- 3.Add the cornstarch, one tablespoon at a time.
- 4.Slowly add the 2 tbs of sugar and continue to whip.
- 5.Place the peaks in a greased bundt pan and bake for approximately 25 minutes or until the peaks are lightly brown.
- 6.Meanwhile, prepare the topping by boiling the water, 6 tsps sugar and butter until the thick and gooey.
- 7.Remove from the heat and add the egg yolks.
- 8.Add the Lemon juice at the end and mix until smooth.
- 9.Bring to a boil. Add a little water if mixture becomes too thick.
- 10.Remove the Meringue from the oven, let cool and invert onto a large round plate, with sides.
- 11.Top with the sweet caramel (lemony) mixture and serve immediately.
Nutrition Facts : Calories 161.6, Fat 7.6, SaturatedFat 3.4, Cholesterol 193.6, Sodium 97.3, Carbohydrate 16.8, Fiber 0.1, Sugar 12.8, Protein 6.3
CROW'S NEST PUDDING
Heirloom Recipe for an apple cake served with a warm lemon sauce. "Pudding" here is a European term for some deserts. Not like what pudding generaly means in the US with custard type desserts.
Provided by Steve P.
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
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 lemon sauce or sweetened cream with a dash of nutmeg.
- To make lemon sauce:Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan.
- Beat in egg.
- Cook over medium heat, stirring constantly until thickened and clear.
- Stir in margarine and sugar.
CHESTNUT SOUP
From portuguesecooking.com Traditional Portuguese chestnut soup is not pureed, but a light broth with rice and chestnuts. This recipe is pureed to make it a bit more elegant Prep time includes time to roast Chestnuts
Provided by Az B8990
Categories Portuguese
Time 2h10m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preparing the Chestnuts - Roasting Method: Preheat oven to 400 degree F. Using a sharp paring knife, make a shallow horizontal cut into the chestnut meat, all around the chestnut. Repeat with each one. After slicing each chestnut, place them on an oven proof pan and roast until tender, about 30- to 40 minutes. Work as quickly as possible, it's easiest when they are still warm. Use a dish towel to hold each chestnut as you peel them so you don't burn your fingers. Remove the shell and brown papery skin underneath. Set aside and repeat with the remaining chestnuts.
- Preparing the Chestnuts - Boiling Method: Place chestnuts in a pot, large enough to hold them, and cover them with water. Bring the water to a boil and reduce the heat to medium-low. Simmer for 20 minutes, or until tender. Peel as above. Remove them from the hot water only as you peel them, keeping the others warm. Set aside.
- In a 4 quart pan, heat the olive oil with the butter and paprika. Add the onion and sauté it until it turns golden. Add the garlic and cook just until the garlic is aromatic.
- Pour in the water or vegetable broth. Cover and bring to a boil over medium-high heat. Add the chestnuts and simmer for 10 minutes on medium-low. Remove six chestnuts from the pot and set aside. Season with salt and pepper.
- Add the bread to the pot and allow the bread to absorb the broth and become mushy. Using a stick blender, puree the soup.
- Pour the soup through a sieve, pressing it through. Return the soup to the pot and add the cilantro or parsley. Keep warm until serving. Just before serving, quickly stir in the cream.
- Garnish each bowl with a whole or crumbled chestnut.
- Variation: After straining the soup, return to the boil and add ¼ to 1/3 cup short -grain rice to the pot. Simmer 10 minutes, then continue as written.
Nutrition Facts : Calories 131.1, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 714.5, Carbohydrate 8, Fiber 0.6, Sugar 1.1, Protein 1.2
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