Kahlua Chocolate Pudding
Kahlua Chocolate Pudding
4 ozs semisweet chocolate, chopped
2 Tbsp unsalted butter
2 Tbsp cornstarch
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
3 1/2 cups milk
2 large eggs
3 large egg yolks
1/4 cup Kahlua
Melt chocolate & butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water
Remove from heat
In a medium-size bowl, whisk cornstarch, cocoa & 1/4 cup of the sugar into 1/2 cup of the milk
In a medium-size heavy-bottomed saucepan, combine remaining 3 cups milk & 1/2 cup sugar & bring just to a scald over medium heat
Whisk the hot liquid into the cornstarch mixture, then return the mixture to the saucepan & cook, whisking constantly & scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds
Remove from the heat
Put the eggs & egg yolks into the medium bowl
Whisking gently, but constantly, slowly drizzle 1 cup of the hot liquid into them
Return everything to the saucepan & cook, whisking constantly & scraping the bottom of the pan, until tiny bubbles boil up for 3 seconds
Remove from the heat & stir in the Kahlua
Strain pudding through a fine sieve into a bowl
Thoroughly stir in the melted chocolate mixture
Divide pudding among 8 serving bowls
Place a piece of wax paper directly on the surface of each one to prevent a skin from forming
Let cool for 2 to 3 hrs, then refrigerate until chilled
Capirotada
Capirotada (Mexican Bread Pudding)
This is normally served during Lent & Easter
2 cups water
1 1/4 cups packed brown sugar
3/4 tsp ground cinnamon
2 Tbsp butter or margarine
6 slices white bread, toasted
1/2 cup raisins or chopped figs
1/2 cup pinon nuts or chopped almonds
2 apples, peeled, cored & sliced
1/2 cup shredded Monterey jack cheese
Light cream (optional)
In a medium saucepan combine the water, brown sugar & cinnamon
Bring to boiling; reduce heat
Simmer, uncovered, for 3 min
Stir in the butter or margarine
Cut the toasted bread into 1-inch squares
Fold the toast squares, raisins or figs & pinon nuts or chopped almonds into the brown sugar mixture
Place half of the mixture in the bottom of an 8-inch square baking dish
Top with apple slices, then remaining toast mixture
Cover & bake at 350 deg F for 20 min
Uncover & sprinkle with the Monterey Jack cheese
Bake, uncovered, about 20 min more or until apples are tender
Serve warm with light cream, if desired
Serves 6
Sourdough Pancakes
Sourdough Pancakes
1 cup all-purpose flour, unsifted
2 Tbsp granulated sugar
1 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp baking soda
1 egg, beaten
1 cup Sourdough Starter*
1/2 cup milk
2 tbsp vegetable oil
In a bowl combine flour, sugar, baking powder, salt & baking soda
Combine egg, sourdough starter, milk & oil
Stir into the flour mixture until well combined
Using 2 tbspful of batter for each pancake, bake on a hot, lightly greased griddle until golden brown, turning once
* The Sourdough Starter recipe can be found in the “BREADS & TORTILLAS” section