Recipes

 

English Summer Pudding
Summer Pudding should be made with black currants but due to a federal ban from the early 20th century, Americans are unfamiliar with currants.
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3670 calories
602 g
327 g
111 g
76 g
60 g
1720 g
3413 g
134 g
0 g
45 g
Nutrition Facts
Serving Size
1720g
Amount Per Serving
Calories 3670
Calories from Fat 972
% Daily Value *
Total Fat 111g
171%
Saturated Fat 60g
299%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 30g
Cholesterol 327mg
109%
Sodium 3413mg
142%
Total Carbohydrates 602g
201%
Dietary Fiber 31g
124%
Sugars 134g
Protein 76g
Vitamin A
114%
Vitamin C
853%
Calcium
195%
Iron
145%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 loaf homemade style white bread, such as challah or brioche, crusts removed and cut on the diagonal
  2. 1 1/2 pounds assorted summer fruit, such as: blueberries, strawberries, red currants, black currants, red or golden raspberries, and/or small plums, rinsed well and drained, large fruit (strawberries/plums) halved and quarters
  3. 1/2 cup sugar
  4. 2 tablespoons Framboise, Port, Triple Sec or lemon juice
  5. Heavy Cream
Instructions
  1. Line a large bowl (about 6 to 8 cup capacity) with plastic wrap. Arrange the diagonal halves, overlapping, into the bottom and up the sides of the bowl.
  2. In a large saucepan, heat the fruit, sugar and alcohol and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes. Remove from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and spoon most of the juices over the fruit. Reserve the remaining cooking juices.
  3. Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered. Cover with the plastic wrap and place a plate over the top. Weigh down the plate with several cans and refrigerate overnight or at least eight hours. To serve, remove the weights and plate and unwrap. Place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and remove the plastic wrap. Spoon the reserved fruit juices over the top and serve with cream. (Brits never whip cream, they prefer to pour cream slowly over their portion.)
Notes
  1. A note on black currants: In the early 20th century the cultivation of currants was banned. It was thought that currants carried cronartium ribicola, a rust fungus that was considered lethal to pine trees. The federal ban on growing currants was shifted to jurisdiction of individual states in 1966, and was lifted in New York State in 2003. As a result, currant growing is making a comeback in New York, Vermont, Connecticut and Oregon. However, several statewide bans still exist including Maine, New Hampshire and Massachusetts. Frozen black currants can be ordered from CurrantC
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calories
3670
fat
111g
protein
76g
carbs
602g
more
The Maine Project http://themaineproject.com/
Vanilla Frozen Custard
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2345 calories
163 g
1294 g
172 g
44 g
102 g
1074 g
859 g
149 g
0 g
60 g
Nutrition Facts
Serving Size
1074g
Amount Per Serving
Calories 2345
Calories from Fat 1514
% Daily Value *
Total Fat 172g
264%
Saturated Fat 102g
509%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 52g
Cholesterol 1294mg
431%
Sodium 859mg
36%
Total Carbohydrates 163g
54%
Dietary Fiber 0g
0%
Sugars 149g
Protein 44g
Vitamin A
128%
Vitamin C
6%
Calcium
74%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 eggs
  2. 1 cup milk
  3. 1/2 cup sugar
  4. 2 tablespoons honey
  5. 1/8 teaspoon salt
  6. 2 cups whipping cream
  7. 2 teaspoons vanilla extract
Instructions
  1. In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick and reaches at least 160ºF. Cool quickly by placing pan in ice or cold water and stirring for few minutes.Cover and refrigerate overnight.When ready to freeze, mix whipping cream and vanilla into the chilled custard mixture.Start ice cream maker and pour mixture through hole in lid. Mixture will be thick; using a mixing bowl with a pour spout would be ideal when using this recipe. Churn 20 to 40 minutes or until desired consistency.
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calories
2345
fat
172g
protein
44g
carbs
163g
more
The Maine Project http://themaineproject.com/
 

Blueberry Muffins
Serves 12
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378 calories
51 g
22 g
17 g
5 g
2 g
122 g
175 g
27 g
0 g
15 g
Nutrition Facts
Serving Size
122g
Servings
12
Amount Per Serving
Calories 378
Calories from Fat 153
% Daily Value *
Total Fat 17g
27%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 22mg
7%
Sodium 175mg
7%
Total Carbohydrates 51g
17%
Dietary Fiber 2g
7%
Sugars 27g
Protein 5g
Vitamin A
2%
Vitamin C
5%
Calcium
11%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Streusel Topping (optional)
  2. 1/3 cup brown sugar (or white)
  3. 1/2 tsp. ground cinnamon
  4. 1 tbs. unsalted butter
  5. 1/2 cup chopped walnuts
  6. Muffins
  7. 2 1/2 cups unbleached all-purpose flour
  8. 1 tsp. baking soda
  9. 2 tsp. baking powder
  10. 1/2 tsp. ground cinnamon
  11. Pinch table salt
  12. 1 cup light brown sugar, packed firm
  13. 2/3 cup canola oil
  14. 1 tbs. grated lemon zest , lime, or orange
  15. 1 tsp. fresh grated ginger
  16. 1 egg
  17. 1 cup buttermilk
  18. 2 tsp. vanilla extract
  19. 1 3/4 cups blueberries
Instructions
  1. For the topping, mix sugar and cinnamon in a small bowl or work bowl of a food processor; add butter. If mixing by hand, use fingertips, a pastry blender, or two forks to blend butter into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps. Set aside.
  2. For the muffins, adjust oven rack to middle position and heat oven to 400°. Lightly grease the top surface of a twelve cup muffin pan; use liners, if desired. Whisk the dry ingredients, the lemon zest and the ginger in a large bowl; set aside.
  3. Whisk together wet ingredients in a medium bowl. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter; fold in berries.
  4. Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
  5. Bake 15 minutes; reduce heat to 350° and bake until muffins are golden brown and spring back when lightly pressed with fingertips, ten to twelve minutes. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
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calories
378
fat
17g
protein
5g
carbs
51g
more
The Maine Project http://themaineproject.com/