I don't remember the last time I took so long to post something on this blog. Marketing professionals always tell me to post something at least once a week to keep your audience coming back, but you know something? I think family is much more important than audiences! That is why I got rid of my cell phone years ago, reverting to a simple landline WITHOUT an answering machine. As growing up, if someone wants to contact me and talk, they call and if I don't answer.....they call back. Life is much less stressful when you take control of your own life and do as you see appropriate. And my anxiety and stress levels have never been lower, which means my life is full and much more robust.
Anyway, the past few months have been spending time with my 10 year old in a host of things, from sports, schooling, horse back riding and violin. He has been playing for a year and a half and finally is with the Bangor Symphony Youth Orchestra program, which he is very excited about. Although he has now joined the school band, he is not learning anything BUT is spending time with his friends during the practice sessions and it seems to have worked, keeping his interest high. He is the last of this generation to keep violin going and I couldn't be more proud. Five generations...think about that!
I have also been working on my first nonfiction and just completed another book, on sale now on amazon here.
A simple, low content journal in time for the Holidays. It comes in both paperback and hard cover and is a keepsake to hand down throughout your family for generations to come so that they can refect on all the Holidays you enjoyed any given year. This is a 2 year journal and comes with tips, hacks and ideas to make those special days even more special.
Now I wouldn't be a true Yankee Chef if I didn't add a couple of my all-time favorite, fall recipes so here is my #! and #2 favorite recipes for this time of year. Enjoy and I will not wait so long again to write.
5-Minute Indian Pudding-Two Ways
The original Hasty Pudding, or Indian Pudding, is probably the very first dessert ever made on New England shores by our European ancestors. Don’t listen to other so called culinary historians when they note that Indian Pudding should be baked in order to be classic. This is entirely untrue! This New England dessert was made in a “great kettle” over the open fire. Eggs were not wasted in this pudding originally, and are not needed now. When eggs are added, then Indian Pudding should be baked, creating a firmer textured preparation.
This recipe is perfectly spiced as our Yankee ancestors prepared, but with a little cranberry tartness added. By letting this 'hasty pudding' chill in the refrigerator, the dried cranberries absorb the liquid, making them soft, tender and super flavorful.
2 cups milk
1/2 cup dried cranberries or raisins, optional
1 1/2 teaspoons cinnamon
1/2 cup molasses
1/2 cup sugar(optional but recommended)
3 tablespoons butter or margarine
1/4 teaspoon each nutmeg and dried ginger
1/3 cup plus 2 tablespoons cornmeal
1 tablespoon vanilla
Vanilla ice cream or heavy cream if desired
Place first 7 ingredients in a medium saucepan and stir well. Place over medium high heat, stirring once or twice to prevent milk from scorching. Once milk mixture is scalding hot, and while constantly stirring with one hand, slowly pour the cornmeal into milk. Once added, reduce temperature to low and constantly stir for 2 minutes. It will thicken substantially.
Remove pan from heat and stir in vanilla. Transfer to a bowl and serve hot with vanilla ice cream melting over the top or cover and refrigerate until completely cold. Serve as is or with a dab of heavy cream over the top.
Makes about 3 servings or if your’e a Yankee….less
To make Baked Indian Pudding, double the amounts above, but use 1/2 cup cornmeal and simply allow stove top Indian Pudding to cool 10 minutes before slowly adding 2 beaten eggs. Pour into a greased 10-inch greased cake or pie pan and bake for 1 1/2 hours at 300-degrees F, or until the center is just firm.
