0 EGGNOG MOUSSE - MOUSSE AU LAIT DE POULE

I must say that although I love the Yule-tide (Christmas in a non-Christian way - I prefer to celebrate it the "pagan" way) atmosphere, I am really not a big fan of this mercantile Christmas craze that already starts when the summer has just ended. All I see when I open magazines or newspapers, put on my TV and look at the robotically busy crowds running from one store to another is consumption, consumption and consumption. In our modern world, Xmas is deprived of all it's meaning and spiritual aspect.

The real signification of sharing and giving has been lost. Most people buy things because they have to make gifts no matter if they have enough money or not (some ever make debts in order to buy them). It is a social obligation. The worst is that because of the way things are in our modern times, the act of offering is made without pleasure or deep purpose (I am not speaking about calculated acts of offering here, but about the meaningful ones). So that leads some persons to offer impersonal presents that are not to the taste of the receivers and will be recycled, given away, exchanged or even thrown away. Not forgetting that many already have everything and need nothing more. This accumulation of goods can be quite pornographic, especially when you think of those that are in need.

Too many of us are stressed by those festivities, feel pressurized by their family who sets the bar far too high and cannot bear the weight which is put on their shoulders as not only do they have to purchase loads of useless paraphernalia, but they also have to get together with people they dislike just for the sake of that "holy day", play the perfect family although hate, jealousy and adversity is in the air (so fake - love and friendship is not something you show only once a year and it cannot be commanded!) and slave in the kitchen all day to prepare a expensive as well as gargantuesque feast. What a comedy!

Everything has to be big, expensive, shiny, artificial, pompous, over the top, burden-like and imposed. In such suffocating circumstances celebrating Xmas is far from being cheery. It is more like a torture or traumatizing nightmare that never ends! I'm sure if you asked people wether they'd prefer to go through the pain of organizing the "perfect" Christmas and lose their sanity or would rather do some cocooning I'm sure 70% would choose the latter (the 30% percent who will claim the contrary are those who are blessed with kind and lovable relatives - something quite rare).

Of course, some of you are lucky to not fall easily into the commercial spiral/trap, have another vision of things and can be proud of having a normal family. In such conditions Christmas is not hollow and it is an event you can look forward to ...

I am fortunate enough to commemorate Christmas in my own way (it also happens to be my birthday on the 25th of December). We try tribute to this day in a very heathen, nature-oriented and non-confomist fashion. We don't go crazy when it comes to spending money, but we exchange humble yet wonderful gifts, value true relationships and eat a 100% homemade meal (cooked by "moi") that is rich in it's simplicity (no 5 hour sessions at the table - we prefer to eat less and to make the fancy food last a few days instead of gulping all of it on the same day). My family being plagued by petty fights, I happen to spend the holidays at home with my boyfriend and our two kitties (Maruschka & Fridolin - my babies LOL). Straight-forward, refined, authentic and humble just like me. Very romantic, laid-back and cozy!

I particularly enjoy the weeks that preceed Xmas as it is a foodlover's and baker's paradize. There are so many cookies to bake, countless magazines to leaf through, tons of gleeful blog post to admires and heaps of wonderful food displayed on markets or in stores to drool over. When you are an epicurean like me, then you cherish this awesome period that is the Advent even more than the 25th of December itself.

Lately, I have been bustling in my kitchen, overusing my oven and baking all kinds of treats that disappear within a few hours or days (a Sisyphus job). In my house delicious things don't last long and it was also the case with my "Eggnog Mousse" which was so good that it was impossible to stop gobbling it.

I found the original recipe in my December issue of "Delicious" magazine (once again!) which is a big source of inspiration and my latest culinary crush . At the origin this pudding was called "Eggnog Creams", but since I adapted it by spicing it up a little more, adding ingredients or substituting others and incorporating more gelatine, I decided to change it's title since this dessert is more like a mousse than a cream.

This "Eggnog Mousse" is a dessert that fits perfectly the Christmas day dinner party menu as it is light, fresh and so festive. It is totally irresistible with it's intense spiciness, fabulous heady notes of whiskey (just perceptible), creamy full-bodiness, delicate vanilla aroma, slight custardy/eggy flavor and dreamlike fluffiness as well as lovely jelly texture. A treat that will charm your guests and conclude the meal ethereally!

~~~~~~~~~~~~~~~~~~~~~~

LAST BUT NOT LEAST, THE G2KITCHEN CHRISTMAS SPECIAL IS OUT!
I have participated in the elaboration of this issue, so if you want to learn everything about my Christmases and see my pictures then please do check out that online magazine.

~Eggnog Mousse ~
Recipe adapted from "Delicious", December 2010.

Serves 8.

Ingredients:
500ml Milk (3.5% fat)
1 1/2 Tsp Pure vanilla paste
2 Sticks Cinnamon
1 1/2 Tsp Freshly grated nutmeg (+ a little more to dust)
A pinch Ground cloves
4 Large egg yolks (free-range or organic)
110g Castor sugar
60ml Whiskey
1/2 Tsp Pure vanilla extract
1/2 Tsp Fine sea salt
8 Sheets gelatine
320ml Double cream (35% fat)

Method:
1. Pour the milk into a medium pan and add the vanilla, cinnamon, nutmeg and cloves. Over medium heat stir continuously and bring to a slight boil. Remove from the heat and let infuse for about an hour.
2. In a medium bowl, put the egg yolks, sugar, whiskey, vanilla and salt. Whisk until thick and pale yellow.
3. Over low heat, reheat the infused milk and slowly strain it over the egg mixture. Mix well.
4. Pour back into the pan and cook over low heat while continuously stiring until the mixture becomes thickish and covers the back of a spoon.

5. Soak the gelatine in bowl of cold water for about 5 minutes, until the sheets get soft. Discard the water and squeeze in order to remove all excess water.

6. Add to the custard and stir well until completely dissolved and incorporated.
7. Pour into a bowl and place it in a sink filled with ice cold water.
8. Let cool completely and stir every now and then. The mixture should get thick, but should not be set.
9. Meanwhile whisk the cream until you obtain soft peaks.
10 Fold delicately into the custard until the mixture is homogenous.
11. Pour into 150ml transparent verrines or glasses.
12. Chill for about 4 hours or overnight.

Remarks:
You can replace the whiskey by brandy, sherry or rum.

Serving suggestions:
Serve cold for dessert and decorate with the cookies of your choice (speculoos, shortbread, macaron, etc...), some grated dark chocolate or broken praline.

~~~~~~~~~~~~~~~~~~~~~~

~ Mousse Au Lait De Poule ~
Recette adaptée du magazine "Delicious", Décembre 2010.

Ingrédients:
500ml de Lai (3.5% de mat. grasses)
1 1/2 CC de Pâte de vanille pure
2 Bâtons de Cannelle
1 1/2 CC De Noix de muscade fraîchement moulue (+ un petit peu pour saupoudrer)
Une pincée de Clous de girofles en poudre
4 Gros jaunes d'oeufs (air libre ou bio)
110g de Sucre cristallisé

60ml de Whisky
1/2 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
8 Feuilles de gélatine
320ml de Crème double (35% de mat. grasses)

Méthode:
1. Verser le lait dans une casserole moyenne et y ajouter la pâte de vanille, la cannelle, la noix de muscade et le clou de girofle. A feu moyen, chauffer et mélanger continuellement jusqu'à légère ébullition. Retirer du feu et laisser infuser pendant 1 heure .
2. Dans un bol moyen mettre les jaunes d'oeufs, le sucre, le whisky, l'extrait de vanille et le sel. Fouetter jusqu'à obtention d'un mélange mousseux et pâle.
3. Réchauffer le lait infusé à feu moyen et le filtrer tout en versant dans le bol où se trouve le mélange aux jaunes d'oeufs. Bien mélanger.
4. Transvaser dans la casserole puis faire cuire à feu doux tout en remuant jusqu'à obtention d'un custard assez épais (il doit recouvrir le dos d'une cuillère).

5. Faire tremper la gélatine dans un bol d'eau froide pendant 5 minutes, jusqu'à ce qu'elle ait ramolli complètement. Enlever l'eau et la presser afin d'en extraire toute l'eau superflue.
6. Ajouter au custard et mélanger afin que la gélatine soit complètement dissoute et incorporée.
7. Verser dans un bol. Le placer dans de l'eau très froide.
8. Faire refroidir complètement le custard et mélanger de temps en temps. Le mélange ne doit pas prendre, mais doit s'épaissir.
9. Pendant ce temps, foutter la crème jusqu'à formation de pics.
10 Incorporer délicatement au custard afin d'obtenir un mélange homogène.
11. Verser dans des verres ou verrines de 150ml.
12. Mettre au frigo au moins pendant 4 heures ou toute une nuit.

Remarques:
Le whisky peut être remplacé par du brandy, sherry ou du rhum.

Idées de présentation:
Servir froid pour le dessert et décorer avec des biscuits (speculoos, shortbread, macaron, etc...), du chocolat râpé (ou des copeaux de chocolat) ou du praline.

0 SUET PUDDING - THE DARING BAKERS

For all of us Daring Bakers, the 27th of each month is a very special date. This day, marks the publishing of our blog posts related to the latest Daring Bakers' challenge. All of us are always very impatient for that day to come and very excited about the event as we then can share our successes and/or tribulations with the whole world and we are finally able to see what our international colleagues have created...

The April 2010 Daring Bakers’ challenge was hosted by Esther of "The Lilac Kitchen". She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

~~~~~~~~~~~~~~~~~~~~~~~

The word "Pudding" is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in Medieval European puddings. In fact, the term "Pudding" often refers to a dessert, but may also refer to a savory dish. It also has other definitions, though. In order to clear any confusion regarding this term, you have to understand that it is used to describe four different things:

• Black or white pudding which are both sausages. Black pudding is made with blood (English version of "Boudin"). White pudding is very similar to black pudding, but it does not include blood (English version of "Boudin Blanc").
• A generic word for dessert.
• Any sweet or savory dish cooked in a pudding bowl or pudding cloth and steamed, boiled or sometimes baked.
• An endearment i.e., "How are you today my pudding?".

For this very challenge we have used the th ird meaning - a dish cooked in a pudding bowl or cloth.

English puddings have had a great reputation since the 17th century. One French visitor, the protestant exile François Maximilien Mission who came to England at the end of the 17th century wrote a very interesting description in his memoirs in which he was very lyrical about the unexpectedness and variety of English puddings (" Mémoires et observations faites par un voyageur en Angleterre" published in 1698). "They bake them in an oven, they boil them with meat, they make them fifty several ways: BL ESSED BE THAT WHO INVENTED PUDDING, for it is a manna that hits the palates of all sorts of people."

There are many different sweet or savory puddings (the possibilities are nearly endless), but all are made with the same basic ingredients such as flour, milk, eggs, butter or suet (mostly suet), sugar and fresh or dried fruits (if it is the sweet version) and meat or marrow (if it is the savory version). This comforting and homely dish adapts itself perfectly to the seasons and is extremely versatile. That's surely the reason why it has b een cherished by legions of people over the centuries.

Unfortunately, this gorgeous speciality has also become the first victim of mass catering and manufacture. It's reputation has suffered from the bad image given by the unappetizing, bad quality and industrially made puddings which have been commercialized in mass in supermarkets and served in chain restaurants since decades (that's how British food got most of it's bad reputation.). It is very saddening to see th at it's reputation has been dragged through mud and that it is rare nowadays to fin d somebody who actually makes that treat from scratch. Real puddings are so unique as well as delightful and have nothing to do with the bland, stuffy and extremely unhealthy versions that you can find in stores. Nothing compares to a luscious homemade pudding. Not only is it made with love, but also with a great deal of respect for the culinary traditions of Britain!

~~~~~~~~~~~~~~~~~~~~~~

Since I have officially become one of the biggest procrastinator (well, I'm also a chicken and "stress bag" LOL) on the planet, it is now in my habit to wait until the very last minute to gather up enough strength, courage and energy in order to get my sorry ass off my chair and into the kitchen! That is why you'll never fi nd my Daring Bakers' post up one minute after midnight anymore, but rather more than 20h hours after the official release date...

Anyway, when I had decided that it was about time for me to get started and once I could not have a lame excuse not to raise hell in the kitchen a ny longer, things got rolling and moving fast. My "Suet Pudding" dough was made in a zip and placed in it's personal "sweat lodge" for a few hours!Did you know that I had been meaning to make pudding since a very long time, but for no real reason the steaming process always daunted me a little? Not that I never steamed any food in my life, though. It was just one of th ose scares that had no reason for being. I mean, I have an electric steamer and a Chinese steamer which I very much use, but have not been able to make pudding until now. Go find out why... Yes, even the most daring of us bakers can have doubts and fear!

As we were free to choose the recipe that we w ere going to make, I decided to make the "My Fair Lady Pudding" which is a sponge type suet pudding containing lemon rind. I added some rhubarb (mixed with light brown sugar and a dash cinnamon) at the bottom and served it with "Custard Sauce".

This "Suet Pudding" is easy as Sunday morning and require no other skills than being incredibly patient (it has to get steamed for about 3 hours) and, although it might look not too attractive (and photogenic), boy, this dessert is to die for. The texture of that pudding is so smooth, fluffy and moist. Taste-wise it is really pleasant as it has a refreshing lemony aroma, an interesting nutty flavor (thanks to the suet used) and is not overly sweet. I really recommend you to serve it with custard sauce as it adds a dimension more to the pudding (it goes from delicious to lipsmackingly scrumptious). Heaven in a bowl!

I wish to thanks Esther for having chosen that great British treat and for making me realize there's no reason to fear pudding. I will certainly make this goodie on a regular basis now!

~ Suet Pudding ~

Equipment required:
• 2 pint (1 litre) pudding bowl or steam-able containers to contain a similar amount they should be higher rather than wide and lowTraditional pudding bowl
• Steamer or large pan, ideally with a steaming stand, upturned plate or crumpled up piece of kitchen foil
• Mixing bowl
• Spoon
• Measuring cups or scales
• Foil or grease proof paper to cover the bowl
• String

Ingredients:
100g (4 Oz) All-purpose flour
1/4 Tsp Sea salt
1.5 Tsp Baking powder
100g (4Oz) Breadcrumbs
75g (3 Oz) Caster sugar
75g (3 Oz) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)
1 Large egg
6 to 8 Tbs Cold milk

Method:
1. Sift flour, salt and baking powder into bowl.
2. Add breadcrumbs, sugar and suet.
3. Mix to a soft batter with beaten egg and milk.
4. Turn into a buttered 1 litre (2 pints) pudding basin and cover securely with buttered greaseproof paper or aluminum foil.
5. Steam steadily for 2.5 to 3 hours.
6. Turn out onto warm plate.

Variants:

Spotted Dick
Add 75g/ 3oz currants and 25g/1 oz of mixed chopped peel with the sugar.
Syrup or Treacle or Marmelade Pudding
Put 2 Tablespoons of golden syrup, treacle or marmalade at the bottom of the bowl before adding pudding mix.
My Fair Lady Pudding
Add finely grated rind of 1 medium orange or lemon with the sugar.
Ginger Pudding
Replace the sugar with 100g/4oz of treacle, and add 1/2 tsp ground ginger.

Serving suggestions:
Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.

Remarks:
The easiest way to steam a pudding is in a dedicated steamer as the water is kept away from the pudding so it can’t boil over. If, however, you don’t have a steamer use a pan large enough to easily fit the bowl you are cooking.
Don’t fill the water more than about a third of the way up the bowl or it may boil over and into the bowl. Keep an eye and top up as needed with boiling water.
You need to lift the bowl off the bottom of the pan. This can be done with a steamer stand, an upturned plate or even crumpled up kitchen foil — anything that can stand being in boiling water and lifts the bowl off the bottom of the pan will work.
Make sure you have a well-fitted lid on the pan as you want the steam to cook the pudding not to boil off.

Make sure you put a pleat in the foil or paper you cover the bowl with to allow for expansion and then tie down tightly with string. This is a bowl ready for the steamer, note the handle made from the string that also ties it together around the top (this makes it very much easier to lift out when hot and is well worth doing).

~~~~~~~~~~~~~~~~~~~~~~~

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Vibi de "La Casserole Carrée" (Canada)