Tag Archives: pudding

Ode to a Carrot Pudding

With apologies to Ernest L. Thayer

O’ little pudding
siting in the pot
Woe to the cook
who thinks her skills are hot

I’m apprehensive of the recipe
but I still concede to do it
The first problem quickly arrives
I cannot find any suet

I use margarine in place of the kidney’s tallow
I’m told it’s a good replacement
Now I wish I’d taken that advice
and buried it in the basement

I combine the carrots with pomme de terre
And add a bit of flour
Add some spices, throw it all in a mold
And watch it steam for hours

Hour one I sit their waiting
watching water steam
I hear the bubbles popping
As if I’m in a dream

Hour two I’m getting anxious
Wondering if it’s good
How is the pudding cooking
beneath the pudding mold’s hood?

Hour three is upon me
the end is finally near
I pull the pudding from the pot
and give a silent cheer

Alas the joy is all for naught
This recipe I so rue
’cause it’s less of a carrot pudding
and more of a carrot goo

Oh, somewhere in this favored land
the sun is shining bright.
The band is playing somewhere,
and somewhere hearts are light.

And, somewhere men are laughing,
and little children shout,
but there is no joy in in my house
’cause I’m going to go and pout.


Panna Cotta with Blueberry Sauce

Panna Cotta

Incredibly easy dessert. Also extremely rich, so set serving portions accordingly.

Panna Cotta literally translates to “Cooked Cream”, but it really should be called “Cream Pudding” because this is essentially what the dessert is.

Also, this is one dish that cries out for UNPASTEURIZED cream, but alas, you will need to “know” someone in the milk business in order to do do so. The rest of us heathens will have to settle using the taste-depleted pasteurized cream found in supermarkets.

Blueberry Sauce

  • 1 cup water
  • 1 cup sugar
  • 2 1/2 cups blueberries
  • 1 Tablespoon vanilla
  • 2 teaspoons balsamic vinegar (optional)

Panna Cotta

  • 1 1/2 cups heavy cream
  • 2 Tablespoons sugar (or more, if desired)
  • 1/8 teaspoon of vanilla extract
  • 1 teaspoon unflavored powdered gelatin
  • 2 Tablespoons cold water

For the Sauce:In a medium sauce pan over medium heat, create a simple syrup using the sugar and water. Whisk together thoroughly. Bring up to a slow boil and allow water to evaporate by half.

While waiting for syrup to reduce, put 1 1/2 cups of blueberries into a food processor. Puree. When syrup is the consistency you desire, add processed blueberries and whole blueberries. Allow to cook over medium low heat until syrup reduces a little further. If, upon tasting, you find the sauce too sweet, add the balsamic vinegar to cut the sweetness.

When done, pour into bowl and store in refrigerator until needed.

For the Panna Cotta: Simmer the cream in a small sauce pan over medium heat. Mix in sugar and vanilla and cook at a boil for 2 minutes. Remove from heat.

Dissolve the gelatin in the 2 Tablespoons of cold water. Add to the still hot cream and beat well. Pour the cream into serving dishes and place in the refrigerator to chill for at least 2-3 hours.

To serve, leave in serving dishes (or use dishes as a mold as I did in the above picture). Top with the blueberry sauce and serve.

Serves 4


Pistachio Pudding


Finding this recipe was damn difficult. I’m not complaining, but I wonder about a culture in which a recipe for Pistachio pudding includes the line “Take a package of instant pudding mix…”

But from the results, I can see why people pick the instant. The color from the pistachios leaves the pudding looking as if it was based of a vegetable rather than an exotic nut. The taste however, was worth it.

  • 1 ounce pistachio paste
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 2 large egg yolks
  • 2 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pistachio nuts

Pour milk into a 2 qt sauce pan and place over medium heat. Whisk in the pistachio paste and stir until the heat dissolves the paste into the milk.

Combine your dry ingedients (sugar, cornstarch, salt) in a seperate bowl. Slowly whisk into milk immediately after pistachio paste has dissolved. Stir constantly, until mixture thickens and begins to boil.

In yet another bowl, scramble the two egg yolks together. Then temper the pudding, by bringing 1/2 cup of the thickened pudding and combine it the egg yolks. Once combined, immediately pour egg mixture back into the pudding that’s in the sauce pan. Allow to boil for 1 minute, whisking all the while. After the one minute, remove from the heat.

Add the butter, vanilla and chipped pistachios. Mix thoroughly. Pour into dessert cups and chill for at least 2 hours.

NOTE: This is homemade pudding, so expect to get the dreaded (or undreaded, if that’s your thing) “pudding skin”. This skin cannot hurt you. Simply stir into the rest of the non-skinned pudding.

Serves 4


Rice Pudding

rice pudding

A simple rice pudding for those who want to taste the milk. After eating this, there’s no way I’m eating store bought rice pudding. There’s a huge taste difference, as with this recipe, the milk taste stands out quite nicely.

  • 6 cups milk
  • 2 cups water
  • 3/4 cup long grain white rice
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1 tsp. Vanilla

In a large sauce pan, combine the milk and cinnamon. Bring to a boil over a medium heat.

In another sauce pan, bring the water to a boil, and then add rice. When the rice is soft and the water has disappeared, add the milk to the rice, lower to a medium heat, and stir once every 1-2 minutes. Add the vanilla and sugar to the mixture. Cook until milk is reduced by half or mixture becomes thick (approx. 1 hour). Stir often.

Once thickened, put in bowls and refrigerate. Sprikle with nutmeg, cinnamon, or raisins for garnish (or taste).