Shimmy-Shake Pudding and Earthquakes

I was airing the house yesterday morning when the doors, front and back, began to shake. It happened so quickly I never saw the movement, but my ears immediately caught the rattling, a noise unlike any our house usually makes. I assumed Miss Lola, our psychotic cat, had gotten into something, so I directed an invective her way, but, otherwise unconcerned, went about my work. I was about to close the doors when I saw a few of our neighbors gathering in the driveway. One was still in his bathrobe, so, I knew something was up and I ducked out to find out what was going on. Californians all, they were waiting for an aftershock from the 4.2 earthquake that I had heard but not seen. They couldn't understand my nonchalance and were sure I'd have been more concerned had I experienced earthquakes before. Little did they know.

In 2008, the Silver Fox and I were on a train belonging to one of China's older more provincial railroads. Our final destination was Chengdu, but our immediate goal was Xi'an and a prolonged visit with its famed Bingmayong (terracotta warriors). It was a rough ride, and we were on a train that lacked the amenities and comfort of China's more modern rail system. The train bumped and swayed as its wheels clicked, mantra fashion, over the tracks. What had been an uncomfortable ride, became more jolting when the train hit a particularly rough patch of track and began to shake violently. I do mean violently. The engineer hit the brakes and brought the train to an abrupt and screeching stop. When the porters and conductors disappeared, our guide pulled out her satellite phone and tried to find out what was going on. She was able to determine there had been a devastating earthquake in Sichuan Provence, and, as best she could gather, we were about 300 miles from its epicenter. We were in no immediate danger, but a train, running in the opposite direction on a parallel track, had derailed and aftershocks signaled the beginning of one of what seemed to be the world's longest wait. Hours after the initial shock, about 300-400 hundred soldiers swarmed the rail bed and began an inspection and repair of the tracks that allowed us to inch toward Xi'an. Once in the city, we found ourselves packed into crowds that were afraid to enter buildings, and instead of an air conditioned coach ride to our hotel, we waked the distance dragging our luggage behind us. Once the hotel was deemed safe, we were allowed to enter our rooms, though they had been changed from the top floor to ones just above street level. After quick showers and a mandatory evacuation drill, we went out for a steamy hot pot, so spicy it could make dragons breathe fire. It was a perfect meal to end a long, long day and we were secure in the knowledge that if the earthquake didn't kill us, the hot pot surely would. We never made it to Chengdu, but we got to see the outpouring of charity from ordinary Chinese citizens who, by the way, are no where near as inscrutable as you've been led to believe. We were also able to witness the first open communication of a tragedy by a government that usually hid such things. Chengdu has become my excuse for another trip to China. Of all the placed we have visited, it is one of the few to which I would return. I love the country, its people and what it taught me about earthquakes and coming together when it's needed.

Now, if you have a sense of humor, the perfect dessert in the aftermath of an earthquake is something that shimmies and shakes. My first thought was lime jello, but I know you all too well for that. You, unequivocally, deserve, something more sophisticated, and I thought Tembleque, a Puerto Rican pudding would be the perfect recipe to share with you today.

Tembleque is a famous Puerto Rican dessert that usually ends meals prepared for special occasions and celebrations. It is a rich and creamy pudding that is easily made and enjoyed by all who love sweet endings and the flavor of coconut. If you count yourself among that legion, I think this pudding, whose name actually means "wiggly", will appeal to you. I used the recipe on the Goya website as my bible, but deviated from it a bit because I thought the pudding needed more flavor than the coconut milk provided. My change was a no brainer. I simply added coconut extract to the pudding at the end of cooking. Coconut rum could also be used, and had I any in the house, I probably would have gone that route instead. Lovers of really sweet desserts will like this pudding. It is easy to make, kind on the budget and brimming with the fresh flavor of coconut. If your tastes run to barely sweet European desserts, run do not walk to the nearest exit, but if you have an insatiable sweet tooth, do give this recipe a try.

Tembleque - Coconut Pudding...from the kitchen of One Perfect Bite inspired by Goya Foods

Ingredients:
2 cans (13.5 oz. each) coconut milk
2/3 cup sugar
1/2 cup corn starch
1/4 teaspoon salt
Optional:
1/2 teaspoon coconut extract
Toasted coconut
Ground cinnamon

Directions:
1) Combine coconut milk, sugar, cornstarch and salt in a medium saucepan set over medium-high heat, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and thickens, about 5 minutes . Stir in coconut extract, if using.
2) Pour into six 6-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
3) To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut ans sprinkle with with cinnamon, if desired. Yield: 6 servings.

                    

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                Three Years Ago Today:                                                    Four Years Ago Today:

            Two Effortless Holiday Treats                               White Chocolate and Macadamia Nut Muffins

Vanilla Cake with Old-Fashioned Chocolate Frosting

From the kitchen of One Perfect Bite...I must warn you that the flood gates have been loosed. Two weeks ago I was asked to feature a recipe for a vanilla cake. As it happens, I have several recipes for that type of cake but they were all tucked into shoe boxes and it took some time to find them. While I love all of them, today's cake, in combination with an outstanding, albeit old-fashioned frosting, happens to be my favorite. The cake is soft, moist and absolutely delicious, a true standout. The frosting is fudge-like and if you love dark chocolate, your tears can mingle with those of the gods who wept when they first tasted it. That's probably an exaggeration, but the frosting is awfully good and those gods woulda if they coulda. The cake and frosting are both simple to make and I know those of you who enjoy old-fashioned desserts will consider the time needed to pull this combo together time well-spent. I have one caution regarding the cake. Be sure to line the pans with parchment to insure release. You will also want to stir the frosting until it thickens. It's guaranteed to lump if you do not. Now, onto the flood gates part of this post. While in those shoe boxes, I came across a whole series of old-fashioned cakes that I haven't see in years. I thought it would be fun to resurrect them, so over the course of the next few weeks I plan to feature the best of them here. Here are the recipes for today's vanilla cake and fudge-like frosting. Enjoy. 

Biltmore Bread Pudding

From the kitchen of One Perfect Bite...This humble pudding comes from the kitchens of the Biltmore, a lavish estate built during the Gilded Age, for the family of George Vanderbilt. The Gilded Age was a period during which the wealth of the robber barons grew astronomically, while immigrants, who made the expansion of their wealth possible, were mired in poverty. Mark Twain named the period in a satire exposing social problems he believed were disguised by the thin gold gilding of philanthropy. While I know the pudding is currently served at the Biltmore, I can't help but wonder if anything this homely was actually prepared for the Vanderbilts while they were in residence. It would be a shame if they missed it. This rich version is exceptionally good, and if you enjoy bread pudding I think you will love the Biltmore pudding. It is simple to make, and while it can be made with brioche, I usually use stale bread that I have lying around the kitchen. I like pudding with texture, so I leave the crusts on my bread cubes, but if you want a moister concoction, they can of course be removed. Eggs and butter and cream are used with abandon, so this definitely is not a dish for weight watchers or those with peckish appetites. It is a nearly foolproof dessert, and as long as you make sure the pudding is done, you can't go wrong. More importantly, you won't be sorry you gave it a try. Here is how this super-good pudding is made.

Chillin' with Icy Desserts for Mother's Day

My Thought for the Day can be found, here. If you like it, please let us know with an official  thumbs up.

Happy Mother's Day. Another year has passed, and we've all lived to tell the tale. I hope you have a wonderful day and are surrounded by a doting and appreciative family, who truly know your worth. If they don't, we do. I've closed my kitchen for the day, so while I have no new recipes to share with you, I do have two older recipes that will be making an encore appearance in this post. Both are cold, lime based desserts that I think you'll enjoy as much as I do. They are perfect for chillin' on a warm spring day. Here are the recipes.

                                                                   Key Lime Sherbet

Ingredients:
3 cups water
1-1/4 cups sugar, divided use
3/4 cup light corn syrup
2/3 cup key lime juice, strained
2 to 3 drops green food coloring (optional)
2 egg whites
Salt

Directions:
1) Place water, 1 cup sugar and corn syrup in a 2-quart saucepan. Bring to a boil, over high heat, stirring until sugar dissolves. Reduce heat; continue to boil for 5 minutes. Set aside; cool to room temperature.
2) Stir in lime juice and food coloring, if using. Pour into a shallow metal pan. Place pan in the freezer and freeze until solid throughout. Place bowl and beaters of an electric mixer in the freezer as well.
3) Remove pan from freezer. Quickly break up lime mixture with a wooden spoon; turn into frozen mixer bowl. Beat with frozen beaters at low speed, just until mixture is lump free. Remove bowl containing lime mixture from stand and transfer immediately to the freezer. Return beaters to freezer as well. Refreeze.
4) When the mixture is refrozen, place egg whites in a small mixing bowl. Add a pinch of salt; beat until slightly thickened. Add reserved 1/4 cup sugar and beat until egg whites hold their shape. Set aside.
5) Remove lime mixture from freezer, Break up with a wooden spoon. Beat with chilled beaters until just smooth. With mixer set to low speed, beat in egg whites only until just incorporated. Immediately return bowl to freezer. Refreeze, folding gently from bottom to top, two or three times during freezing process. Serve firm. Yield: 6 cups.

                                                                  Cold Lime Souffle

Ingredients:
5 large eggs, separated
1 cup granulated sugar + sugar for coating extensions
2 teaspoons finely grated lime zest + additional zest for garnish
3/4 cup lime juice, strained
1 tablespoon (1 envelope) powdered gelatin
1-1/4 cups heavy cream, lightly whipped
3 tablespoons confectioners' sugar
1 cup heavy cream

Directions:
1) Cut four strips of parchment paper or aluminum foil to fit around four 8-ounce baking cups. Fold each strip in half lengthwise. Tie strips around souffle cups to extend the height of each by 1-1/2 inch. Brush extensions generously with melted butter. Sprinkle with sugar to coat, tapping out excess. Set aside
2) Combine egg yolks, 1 cup sugar and lime zest in a medium bowl. Beat with an electric mixer until the mixture is thick and pale, about 3 minutes.
3) Heat lime juice in a small pan until warm. Slowly beat into yolk mixture.
4) Pour 1/4 cup water into a small cup. Sprinkle with gelatin and let sit until gelatin softens. Fill a small skillet with water; bring to a boil. Lower gelatin bowl into water; stir unti gelatin is dissolved and clear. Cool slightly. Add to lime mixture, beating on low speed until combined. Transfer to a large bowl, cover and refrigerate until thickened but not set. The mixture should have the consistency of a light cream sauce. Fold whipped cream into lime mixture with a spoon.
5) In a separate bowl beat egg whites with an electric mixer until stiff peaks form. Fold whites into lime mixture until just combined. Spoon into prepare souffle dishes. Refrigerate and chill until set.
6) When ready to serve, combine 1 cup whipping cream and confectioners' sugar in a 1-quart bowl. Beat with an electric mixer until soft peaks form. Remove collars and top with whipped cream. Sprinkle with lime zest. Yield: 4 servings.

Sweet Corn Ice Cream

From the kitchen of One Perfect Bite...An unintended consequence of a search for meatless meals led me to Rick Bayless' Frontera website. I, of course, found my way to his desserts, where I stumbled on this remarkable recipe for sweet corn ice cream. This is not a bait and switch. The ice cream is actually made with sweet corn that is given a flavor boost with an injection of orange liqueur, cinnamon and fresh lime juice. My curiosity got the best of me and I had to give it a try. To my amazement, this actually works and the finished ice cream does have a faint, barely perceptible, but pleasant, corn flavor. I'm told this ice cream is common in many parts of Mexico. What makes this version a bit different from the others, is that the corn is pureed and the custard strained so there are no small irritating bits of corn in the finished ice cream. While I tried this as a curiosity, I will make it again. I used thawed frozen, shoe peg corn to make this batch of ice cream. I'd like to try this with fresh corn to see if it affects flavor in a major way. We have family members and friends who would enjoy its taste and the novelty of sweet corn ice cream. You might, too. Here's the recipe.

Sweet Corn Ice Cream...from the kitchen of One Perfect Bite, courtesy of Rick Baylis

Ingredients:
2 to 3 ears fresh sweet corn
1-1/2 cups half-and-half
4 egg yolks
3/4 cup + 2 tablespoons sugar
1-1/3 cups heavy cream
1/3 cup evaporated milk
A scant 1/2 teaspoon ground cinnamon, preferably Mexican cinnamon
2 tablespoon orange liqueur, preferably Gran Torres
1 tablespoon fresh lime juice

Directions:
1) Set up a double boiler: Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring a pot of water to a boil over high heat while you're preparing the custard base.
2) Cook base: Husk corn and pull off all the silk. Cut kernels from ears and measure 2 cups. Scoop into a blender and add half-and-half. Blend until smooth. In a 3-quart stainless steel bowl, stir together egg yolks and sugar until thoroughly combined. Add corn mixture and whisk to combine thoroughly. Reduce temperature under the pot of boiling water to maintain a gentle simmer. Set bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes. Custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) Pour the base through a medium-mesh strainer into another bowl (preferably stainless steel for quick cooling).
3) Cool base: Fill a large bowl halfway with ice. Nestle custard bowl into ice and whisk regularly until completely cool. Refrigerate if not using immediately.
4) Finish base, freeze ice cream: Stir heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm. Yield: 1-1/2 quarts.

You might also enjoy these recipes:
Leche Asada - One Perfect Bite
Flan - Rasa Maylasia
Julia Child's Creme Caramel - Gratinee