Talking About Puddings (eBook)

Margaret Bates (Autor)

eBook Download: PDF

2013 | 1. Auflage
234 Seiten
Elsevier Science (Verlag)
978-1-4831-6061-0 (ISBN)

Infos

Talking about Puddings presents a collection of recipes of home-made puddings. The book describes cooking methods and preparation, dressing, and storage suggestions for each recipe. The text also provides recipes of traditional Christmas and winter puddings, fritters, pancakes and sweet omelets, creamy milk puddings, junkets and custards, and pies. The book covers recipes of other baked puddings, pies, tarts, flans, meringue delicacies, and lush cakes. Recipes of cheese or curd cakes and other delicacies made with cottage cheese and sour cream; cold sweets; ice cream and food with ice cream; and petits fours, friandises, and dessert biscuits are also provided. The book concludes by discussing useful fundamentals such as pastry-making, sweet sauces, flavorings and simple garnishes, handy measures, and British and American measures. Home cooks and professional chefs will find the book invaluable.

Inhalt

Front Cover 1
Talking about Puddings 6
Copyright Page 7
Table of Contents 10
LIST OF ILLUSTRATIONS 12
THE HOME-MADE FLAVOUR 14
CHAPTER 1. IN THE CHRISTMAS TRADITION 16
THE CHRISTMAS PLUM PUDDING 16
COOKING THE PLUM PUDDING 17
OLD-FASHIONED WAYS RECALLED 17
STORING THE PLUM PUDDING 19
THE CEREMONY OF FLAMING THE PLUM PUDDING 19
BRANDY SAUCE 19
SENIOR WRANGLER SAUCE OR BRANDY BUTTER No. 1 19
BRANDY BUTTER No. 2 20
CUMBERLAND RUM BUTTER 20
CHOOSING THE PASTRY 21
THE MINCEMEAT 21
MAKING THE TRADITIONAL MINCE PIE 22
SERVE WITH THE LUXURY TOUCH 22
VARIATIONS 22
CRUNCHY TOP MINCE PIE 23
APPLE FLORENTINE 23
ORANGE JELLIES 24
EGG-NOG 24
CHAPTER 2. THE INNER LINING 26
SUSSEX POND PUDDING 26
GALLEY DUMPLINGS 26
JAM ROLY-POLY 27
A FRUIT ROLY-POLY 27
JAM LAYER PUDDING 27
DELAWARE PUDDING 28
GINGER LAYER PUDDING 28
APPLE DUMPLING 29
GOLDEN PUDDING 29
RASPBERRY SPONGE OR GUARD'S PUDDING 29
STEAMED DATE PUDDING 30
FIG PUDDING 30
GINGER PUDDING 31
GINGER SPONGE PUDDING 31
TREACLE SPONGE 31
MARMALADE PUDDING 31
STEAMED CHOCOLATE PUDDING 32
STEAMED ORANGE PUDDING 32
STEAMED COFFEE AND WALNUT PUDDING 32
PRESERVED GINGER PUDDING 33
CABINET PUDDING 33
CHAPTER 3. MADE IN A FRYING-PAN OR ALL ABOUT FRITTERS, PANCAKES AND SWEET OMELETS 34
THE FRITTER BATTER 34
FRITTER BATTER No. 1 34
FRITTER BATTER No. 2 35
FRITTER BATTER No. 3 35
FRITTER BATTER NO. 4 35
BENGAL BANANA FRITTERS 36
BREAD AND JAM FRITTERS 36
BREAD AND MINCEMEAT FRITTERS 37
FRUIT FRITTERS 37
MACAROON FRITTERS 37
PAIN PERDU OR FRENCH TOAST 38
TORRIJAS 38
FUDGE PUDDING 38
PANCAKE BATTER No. 1 39
PANCAKE BATTER No. 2 40
TOSSING THE PANCAKES 40
VARIETY WITH PANCAKES 40
JAM OMELET 41
RUM OMELET 41
CHAPTER 4. CREAMY MILK PUDDINGS, JUNKETS AND CUSTARDS 42
MAKING A GOOD RICE PUDDING 42
BAKED RICE PUDDING WITH EGGS 43
CARAMEL RICE 43
PEAR OR PEACH CONDE 43
BAKED GROUND RICE PUDDING 44
GROUND RICE CREAM 44
CORNFLOUR MOULD 44
CARRAGEEN MOSS JELLY 45
BANANA AND SAGO CREAM 45
SAGO CREAM 45
A MATTER OF TEMPERATURE 46
FLAVOURS IN VARIETY 46
CHOCOLATE SAUCE 47
BAKED CUSTARD 48
BAKED ORANGE CUSTARD 48
BREAD AND BUTTER PUDDING 48
BREAD AND BUTTER PUDDING WITH APPLES 49
BANANA AND RUM CUSTARD 49
CUSTARD TART 49
ALMOND CUSTARD TART 50
CARAMEL CUSTARD 50
CREME BRULEE 54
CHAPTER 5. IN PRAISE OF FRUIT AND FRUIT SALADS 55
DESSERT PINEAPPLE 55
WHILE STRAWBERRIES ARE IN SEASON 56
DRESSING UP THE FRUIT SALAD 58
STEWED APPLES 61
APPLE AND GINGER CREAMS 64
RUBY APPLES 64
STEWED APRICOTS 64
STEWED DAMSONS AND PINEAPPLE 64
STEWED GOOSEBERRIES WITH ELDER FLOWER 64
PEACHES WITH MELBA SAUCE OR PÊCHES CARDINAL 65
STEWED PEARS AND A STRANGE COMBINATION 65
STEWED PEARS WITH GINGER 66
BAKED PEARS IN THE FRENCH WAY 66
PEAR AND ORANGE COMPÔTE 66
PEARS BAKED WITH RED WINE 67
STEWED RHUBARB 67
A COMPÔTE OF WHOLE TANGERINES 68
RØDGRØD OR KISSEL 68
DECORATIVE SUGARED FRUIT 69
CHAPTER 6. THE HUMBLE COOKING APPLE 70
APPLE PIE 70
AN IRISH APPLE CAKE 71
POTATO APPLE CAKE 72
APPLE BURGHERS 73
APPLE AND CREAM PIE 73
APPLE CAKE WITH CHOPPED CRUST 73
APPLE CHARLOTTE 75
APPLE AND LEMON FLAN 76
APPLE MACAROON 76
APPLE PINWHEELS 77
APPLE SNOW 77
APPLE STRÜDEL 77
BAKED APPLE AND LEMON PUDDING 78
BAKED APPLES 78
BAKED APPLES WITH RUM AND CREAM 79
BAKED APPLE AND WALNUT PUDDING 79
BOOMERANG APPLE PUDDING 80
DANISH APPLE CAKE OR AEBLEKAGE 81
DUTCH APPLE CAKE 81
FRENCH APPLE FLAN 82
GÂTEAU JALOUSIE 83
GINGERBREAD WITH APPLE SAUCE 83
MANOR HOUSE APPLE CAKE 84
SPICED APPLE CAKE 84
SWISS PUDDING 85
CHAPTER 7. A MISCELLANY OF BAKED PUDDINGS 86
BAKED COFFEE AND FUDGE PUDDING 86
GINGERBREAD AND LEMON PUDDING 87
BAKED LEMON SPONGE 87
BAKED ORANGE AND MARMALADE PUDDING 88
BAKED PINEAPPLE SPONGE 88
APPLE CRUMBLE No. 1 89
APPLE CRUMBLE No. 2 89
CURRANT AND APPLE CRUMBLE 89
MINCEMEAT AND APPLE CRUMBLE 90
SPICED APPLE CRUMBLE 90
RHUBARB CRUMBLE 90
BAKED APPLE AND SAGO PUDDING 91
APRICOT AND SAGO PUDDING 92
LEMON AND SAGO PUDDING 92
MIXED FRUIT AND SAGO PUDDING 92
SPICED DATE AND APPLE SAGO 93
BAKED PINEAPPLE AND SAGO PUDDING 93
BAKED RHUBARB AND SAGO PUDDING 93
BAKED RHUBARB AND PINEAPPLE PUDDING 94
RASPBERRY AND SAGO PUDDING 94
APRICOT SOUFFLÈ-BAKED 95
APRICOT SOUFFLÈ-BAKED 95
CHOCOLATE SOUFFLÈ–BAKED 95
LEMON SOUFFLÈ-BAKED 
96 
SOUFFLÈ AU GRAND MARNIER No. 1 
96 
SOUFFLÈ AU GRAND MARNIER No. 2 
96 
BLACKCURRANT CHIFFON SPONGE FLAN 97
LEMON SPONGE FLAN 97
SPONGE FLAN WITH PEARS 98
APPLE AND GINGER UPSIDE-DOWN CAKE 99
COCONUT UPSIDE-DOWN CAKE 99
COCONUT AND APRICOT UPSIDE-DOWN CAKE 100
PEAR UPSIDE-DOWN CAKE 100
WALNUT AND COFFEE UPSIDE-DOWN CAKE 101
BABA AU RHUM 101
BACLAVA OR BAKLAVA 102
BAKED BANANAS 103
BANANAS BAKED IN RUM 103
CARAMEL RHUBARB PUDDING 104
CHOCOLATE PROFITEROLES 104
EVE'S PUDDING 104
MADELEINES 105
SPICED BREAD PUDDING 105
CHAPTER 8. PIES, TARTS AND FLANS 106
AN ANNOYING PROBLEM 106
APRICOT AND ORANGE FLAN 106
BAKEWELL TART 107
BANANA TART 108
BLACKBERRY OR BLACKBERRY AND APPLE PIE 108
BUTTER TART 108
COCONUT AND WALNUT TART 109
CUSTARD TART 109
FRENCH RHUBARB FLAN 110
GATEAU ALCAZAR 110
GATEAU PITHIVIERS 111
GOOSEBERRY AND ELDERFLOWER PIE 111
OPEN JAM TART 111
LINZER TART 112
FRENCH LEMON TART 113
LEMON TART No. 1 114
LEMON TART No. 2 115
LEMON TART No. 3 115
LEMON SPONGE TART 116
MARMALADE TART No. 1 116
MARMALADE TART No. 2 117
NORMANDY PEAR TART 117
ORANGE FLAN 117
SEVILLE ORANGE TART 118
NORFOLK SYRUP OR TREACLE TART 118
SYRUP TART 120
TREACLE TART 120
BROWN SUGAR PIE 120
GOOSEBERRY CUSTARD PIE 121
RAISIN PIE 121
RASPBERRIES AND CREAM PIE 121
RHUBARB CUSTARD PIE 122
RHUBARB PIE-TWO-CRUST STYLE 122
RHUBARB AND PINEAPPLE PIE 122
RHUBARB AND STRAWBERRY PIE 123
SHOOFLY PIE 123
SPICED PEAR TART 124
CHIFFON PIES 124
CHOCOLATE CHIFFON PIE 124
LEMON CHIFFON PIE 125
RUM CHIFFON CAKE 125
STRAWBERRY CHIFFON PIE 126
TANGERINE CHIFFON PIE 126
CHAPTER 9. CROWNED WITH MERINGUE AND OTHER MERINGUE DELICACIES 128
THE WEEPING MERINGUE AND OTHER PROBLEMS CLEARED UP 128
COOKED MERINGUE 129
QUEEN OF PUDDINGS 129
BAKED CHOCOLATE MERINGUE 130
COCONUT MERINGUE PUDDING 130
PINEAPPLE MERINGUE PUDDING 131
RHUBARB MERINGUE 131
BAKED RICE WITH MERINGUE 131
RICE AND APRICOT PUDDING 132
AMERICAN FRUIT PIE 132
APPLE AMBER 133
APRICOT MERINGUE TART 133
BLACKCURRANT MERINGUE PIE 134
BUTTERSCOTCH TART 134
GOOSEBERRY MERINGUE PIE 135
LEMON MERINGUE PIE 135
RHUBARB MERINGUE PIE 135
SWISS APPLE MERINGUE 136
SWISS TART 136
VANILLA MERINGUE TART 137
BANANAS WITH RUM AND MERINGUE 138
CHESTNUT MERINGUE CAKE 138
CREME FAVORITE 139
FRUIT VACHERIN 139
LEMON MERINGUE CAKE 140
MERINGUE BASKETS 141
PAVLOVA 141
CHAPTER 10. LUSH CAKES FOR THE DINNER TABLE 144
CHOCOLATE RUM CAKE 144
A FRENCH RUM CAKE 145
GINGER SPONGE GATEAU 145
GRIESTORTE WITH FRUIT AND CREAM 146
GÂTEAU ST. HONORÈ 146
HALVA CAKE 147
HAZELNUT AND COFFEE GÂTEAU 148
LEMON SPONGE GÂTEAU 149
ORANGE AND ALMOND CAKE 150
SHERRY CAKE 150
BRANDY AND ALMOND CAKE 151
BRANDY AND HAZELNUT GÂTEAU 152
CHOCOLATE AND RUM GÂTEAU 152
KIRSCH AND ALMOND GÂTEAU 155
SHERRY GÂTEAU 155
CHAPTER 11. CHEESE OR CURD CAKES AND OTHER DELICACIES MADE WITH COTTAGE CHEESE AND SOUR CREAM 158
BAKED RASPBERRY PUDDING 158
CCEUR À LA CREMÈ 159
CREAM CHEESE STRÜDEL 159
CURD CAKE 160
FRUIT WITH SOUR CREAM AND MACAROONS 160
LEMON CHEESECAKE 160
PASKHA 161
PINEAPPLE CHEESECAKE 162
SOUR CREAM PEACH PIE 162
BANANAS IN SOUR CREAM 163
CHAPTER 12. A GALAXY OF COLD SWEETS 164
CHOCOLATE AND RUM SOUFFLÈ 166
COFFEE SOUFFLÈ 167
GOOSEBERRY SOUFFLÈ 168
LEMON SOUFFLÈ 168
MILANAISE SOUFFLÈ 169
SHERRY SOUFFLÈ 169
STRAWBERRY SOUFFLÈ 170
EVERLASTING SYLLABUB 171
LES CRÈMETS 179
CLEAR LEMON JELLY 179
COFFEE CREAM 180
FLAMRI DE SEMOULE 181
FRUIT WHIP 181
GOOSEBERRY FOOL 181
ÎL FLOTTANTE 182
JELLY WHIP 182
LEMON CREAM 183
LEMON EGG JELLIES 183
LEMON SOLID 183
LEMON SPONGE 184
MARQUISE ALICE 184
NORFOLK JELLY 185
NORWEGIAN CREAM 189
ORANGE JELLY 190
PEARS WITH ORANGE CREAM 190
PETITS POTS DE CHOCOLAT 191
PINEAPPLE AND BANANA CREAM 191
PINEAPPLE CHARLOTTE 194
PINEAPPLE SPONGE No. 1 194
PINEAPPLE SPONGE No. 2 194
PRUNE AND BANANA MOULD 195
RASPBERRY MOUSSE 195
RASPBERRY SPONGE 195
RHUBARB JELLIES 196
RHUBARB SPONGE 196
SAGO ORANGE SPONGE 196
SUMMER PUDDING 197
TRIFLE 197
TIPSY CAKE 199
ZABAIONE 199
CHAPTER 13. ICE-CREAM ON THE MENU 201
MAKING YOUR OWN ICE-CREAM 201
A SIMPLE VANILLA ICE-CREAM 202
PÊCHE MELBA 203
POIRES BELLE HÈLÈNE 203
VANILLA ICE-CREAM WITH MARRONS 204
BAKED ALASKA 204
MELON WITH ICE-CREAM AND MERINGUE 204
ALMOND CREAM ICE 205
APRICOT CREAM ICE 205
BANANA CREAM ICE 206
BROWN BREAD ICE-CREAM 206
CHOCOLATE ICE-CREAM 206
CHOCOLATE RIPPLE ICE-CREAM 207
COCONUT ICE-CREAM 207
COFFEE ICE-CREAM No. 1 207
COFFEE ICE-CREAM No. 2 208
GINGER CREAM ICE 208
HAZELNUT CREAM ICE 208
LEMON CREAM ICE 209
ORANGE CREAM ICE 209
PEPPERMINT CREAM ICE 209
PINEAPPLE CREAM ICE 210
RASPBERRY CREAM ICE 210
TANGERINE CREAM ICE 210
APPLE WATER ICE 211
APRICOT WATER ICE 212
BLACKBERRY WATER ICE 212
BLACKCURRANT WATER ICE No. 1 213
BLACKCURRANT WATER ICE No. 2 213
COFFEE GRANITE 213
CRÈME DE MENTHE WATER ICE 214
GRAPEFRUIT WATER ICE 214
LEMON WATER ICE 214
ORANGE AND LEMON WATER ICE 215
PASSION FRUIT WATER ICE 215
PINEAPPLE WATER ICE 215
RASPBERRY WATER ICE 216
SEVILLE ORANGE WATER ICE 216
STRAWBERRY WATER ICE WITH CREAM 216
TANGERINE WATER ICE 217
CHAPTER 14. PETITS FOURS, FRIANDISES AND DESSERT BISCUITS 218
ALMOND PETITS FOURS 218
BOULES DE NEIGE 218
CARAMEL DATES 219
CARAMEL CHERRIES OR GRAPES 219
CARAMEL WALNUTS 219
CHERRY AND ALMOND BALLS 220
CHERRY HORNS 220
COCONUT KISSES 221
COLETTES 221
GINGER AND ALMOND PETITS FOURS 221
GINGER TRUFFLES 222
RUM TRUFFLES 222
ALMOND MACAROONS 222
ALMOND TUILES 222
DUTCH FANS 223
FLORENTINES 223
LANGUES DE CHAT 223
VIENNESE BISCUITS 225
CHAPTER 15. USEFUL FUNDAMENTALS PASTRY-MAKING, SWEET SAUCES, FLAVOURINGS AND SIMPLE GARNISHES, HANDY MEASURES, BRITISH AND AMERICAN MEASURES 226
SHORT-CRUST PASTRY 226
PÂTE SUCRÈE 228
SWEET PASTE 228
PUFF PASTRY 228
CHOUX PASTRY 230
STRÜDEL PASTE 230
CHOCOLATE SAUCE 231
CUSTARD SAUCE– 
231 
CUSTARD SAUCE-RICHER 231
CRÈME À l'ANGLAISE 232
FUDGE SAUCE 232
GINGER SAUCE 232
HARD SAUCES 232
LEMON AND SYRUP SAUCE 233
JAM OR MARMALADE SAUCE 233
SABAYON SAUCE 233
SWEET WHITE SAUCE 233
INDEX 238

Produkt-Details

• Erscheint lt. Verlag: 22.10.2013
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sozialwissenschaften ► Ethnologie
• Themenwelt: Sozialwissenschaften ► Politik / Verwaltung
• Themenwelt: Sozialwissenschaften ► Soziologie
• ISBN-10: 1-4831-6061-0 / 1483160610
• ISBN-13: 978-1-4831-6061-0 / 9781483160610