Ang: Re: Ang: [Sca-cooks] bread puddings

[agora at algonet.se]

The caramel was done by mlelting sugar and adding maybe little water, but 
it was very "liquid".
I made my own variation with bites of quinces in the mixture, the contrast 
between the sweetness of the mixture and sour sweetness of the quinces was 
a really thrilling hit.
Ana

PS: And yes, Adamantius, you are right, the consistence and the flavour reminds of 
a custard or a flan.

PS: by the way, I am now giving a lecture about ethnic music in the North of 
Sweden, very near the Artic Pole Circle. -20 degrees, cold and frozen, we 
are going to a restaurang specialized in gastronomy from the North.
Eelk filé with blueberries and chantarell mushrooms.
Seleriroot and a cheese from the region.
Dessert: creme caramel and a sauce made with cummin and wild berries.
Drinks: vodka with wild berries and beer...

----Ursprungligt meddelande----
Från: adamantius.magister at verizon.net
Datum: Feb 26, 2005 6:07:55 PM
Till: "agora at algonet.se" <agora at algonet.se>, Cooks within the SCA <sca-
cooks at ansteorra.org>
Ärende: Re: Ang: [Sca-cooks] bread puddings

Also sprach agora at algonet.se:
>This is a recipe we has been using in my family for several generations.
>Ana
>
>Take bread from yesterday and soak it in warm milk.
>Let it calm for several hours.
>Beat some eggs (I dont have any proportions, I am recreating from memory
>only)
>and add it to the mixture.

The standard formula for baked custards (with or without other 
ingredients, but in this case the eggs and milk constitute a de facto 
custard) is six whole eggs or twelve yolks for a quart of liquid, so 
I guess one could measure or otherwise be aware of how much milk was 
used to soak the bread, and use the above formula to determine how 
many eggs you need.

>Cut candied fruits in small pieces and add it to the mixture.
>Add cinammon and vanilla as well.
>Make a caramel sauce.

"Burnt" sugar syrup, straight up, or mixed with something (say, 
cream) to give it a sauce consistency? In the US a caramel sauce 
tends to be the latter, as opposed to a caramel syrup, or simply, 
caramel (which can also be diluted, but to a lesser extent).

>Put the mixture in the oven and bake it.
>When its almost ready take it out the oven and pour the caramel sauce 
over
>the pudding.
>Put in the oven for five minutes more until the caramel has melted in 
the
>mixture.
>You can also have cognac or calvados in the mixture.
>Bon appetit!
>Ana

Adamantius (mmmm... flan...)


>
>
>----Ursprungligt meddelande----
>Från: StefanliRous at austin.rr.com
>Datum: Feb 26, 2005 7:36:24 AM
>Till: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
>Ärende: [Sca-cooks] bread puddings
>
>Lady Ysabeau mentioned in her review of the recent Bryn Gwlad Candlemas
>feast:
>>  The dessert was a spiced bread pudding with sauteed apples and
>>  pears. The bread pudding was very different from any bread pudding
>>  I've ever had and was made with red wine (instead of milk, I
>>  think). It wasn't like bread, it was kind of flat and sticky but
>>  really really good.
>Yes, this was one of my favorite dishes of the feast, although I liked
>most of them. Unfortunately, I've not see the cook, Mistress Maedhbh,
>post any of the recipes to the local or Ansteorra list, yet. I guess
>I'm going to have to decide which dishes I liked the best and make a
>request.
>
>The apples and pears were a bit firmer than I might have chosen, but
>Maedhbh told me that she specifically wanted them firm. So, that is
>probably a matter of personal taste.
>
>I also don't remember bread puddings being discussed much on this list,
>although I do have perhaps a few scattered through the Florilegium.
>However at this time, I have no file dedicated specifically to these.
>
>Does anyone have any particular period bread pudding recipes/redactions
>which they like? For that matter, since I seem to like bread puddings
>(I've only had them twice, that I remember), I wouldn't mind getting
>any non-period bread puddings that you particularly like.
>
>Thanks,
>    Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas         
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04

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