Hanukkah pudding in wine sauce

Yield: 12 servings

Measure Ingredient
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A real production, the pudding is usually made a month in advance so it'll have time to deepen in color and flavor. ½ c Margarine ½ c Soft Brown Sugar 1 c All-Purpose Flour pn EACH: Salt, Nutmeg and Mixed Spices 2 ea Eggs; beaten 1 ea Orange; grated rind and juice 1 ea Lemon; grated rind and juice 2 tb Brandy 4 tb Guinness or any other Stout 1 sm Apple; peeled; cored; grated 4 c Fresh White Breadcrumbs 2 oz Almonds or Walnut Pieces; blanched; chopped 2 oz Cut Mixed Peel ½ lb Currants 6 oz Sultana Raisins 4 oz Raisins SAUCE: 2 ea Egg Yolk ¼ c Fine Granulated Sugar 1 t Cornstarch 1 c Kosher Red Wine or Israeli Hock 1 tb Brandy or Cointreau The puding may be steamed or boiled. If the puding is to be boiled, stand it on a trivetto lift it slightly off the bottom of the the pan and use enough boiling water to come one-third of the way up the basin. In both cases, the pan lid must be a tight fit and the water must never stop boiling. If more water must be added make sure it is already boiling. Melt the maragarine and sugar together over low heat. Sift the flour with the salt and spices. Now put all the ingredients into a large bowl and mix thoroughly. Divide the mixture between two greased quart pudding basins. Cover the top with a double thickness of waxed paper and then with a layer of foil. Steam or boil the puddings for 6 hours or cook in a pressure cooker according to the makers directions. Remove from water, cool, take off the paper and foil lids aand cover with fresh foil. Store in a cool, dry cupboard.

The puddings will keep several months. On the day the pudding's to be eaten, <<***** Continued Next Message *****>> ++- * VbReader 2.22 #549 * A great many family trees were started by grafting. ++- QScan/PCB v1.15b / 01-0348 * Origin: FidoNet: CRS Online, Toronto, Ontario (1:229/15) From: SAM LEFKOWITZ Date: 04-14-95 Subject: Jewish Rye Bread (½)

====================================================================== ==== ==== <<***** Split Message. Part 1 Of 2 *****>> <** On 04-14-95, WALTER HANIG said to SAM LEFKOWITZ: **> WH> When I was a lad, visiting grandparents in the Bronx, we often had WH> board. It was a flat yeast bread, much like a thin-crust pizza doug WH> covered with onions. The bread was mostly crunchy, but slightly che WH> the thicker parts. The onions were slightly chewy and chopped rathe WH> than sliced. The onions were more cooked than usually found on a bi WH> The onion board was not at all like a pizzaladiere. WH> WH> The whole thing was sold in sheets about 12"x18", though childhood WH> memories often play tricks with dimensions. Your description reminds me of a bread I used to buy at the supermarket here in Toronto. It specialized in Mid-East/ European breads. The bread I bought was Persian/Iranian type of flat bread which measured about 18" X 10" and had some ridges running around it's elongated oval shape. It had lots of chunky onions. It's texture was sort of like a onion roll but a little more moist. I don't have a recipe for it but I will keep an eye open for one. Sorry. I'm including a recipe I have which I realize doesn't quite fit the criteria you suggest but it's ingredients and methods may give some hints. It is similar to the pissaladiere you say isn't really what you're looking for. -Begin Recipe Export-

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