FOODIE FRIDAY: A Special Recipe from “The Feast Nearby”‘s ROBIN MATHER!

Welcome to FOODIE FRIDAY! In our final blog celebrating author/cook ROBIN MATHER’s latest book, “THE FEAST NEARBY” (Ten Speed Press 2011), we feature a special recipe from her book.

Many thanks again to Robin for participating this month is such a fun Q&A and for her thoughtful answers on the importance of fresh, local food as a way to sustain not just our bodies but our souls in these trying economic times. You can read her two-part Q&A blog at these links:

Robin Mather Q&A Pt. 1: https://paulayoo.com/blog/?p=899

Robin Mather Q&A Pt. 2: https://paulayoo.com/blog/?p=912

For more info on Robin, go here: http://thefeastnearby.com/

BOOK CONTEST REMINDER: Robin is giving away a signed copy of her book! To participate in our contest, please post a comment on one of these blogs or email me at paula at paulayoo dot com to have your name included in the drawing. Winners will be announced on September 30, 2011, so stay tuned!

(Keep reading after the jump for Robin’s recipe!)

A Special Recipe from ROBIN MATHER:

            We’re coming into cooler weather at last, so I thought this Baked Indian Pudding would be good for your blog’s readers. It’s a dessert, but it’s very sturdy and would be good on a night when the main course is simple or light — soup or pasta or stew. It’s an old, old dessert from Colonial days, but this version doesn’t come from that era. It’s my mom’s recipe, taken from her battered old recipe box.

Baked Indian Pudding

Makes 6 servings

Humble Indian pudding is a hearty dessert that’s right for cooler-season menus. It can slide into the oven alongside a roast or braise and offers some nutrition that ice cream or cake certainly can’t offer. I like the leftovers for breakfast, warmed in the microwave and dressed with milk.

Ingredients:

1/3 cup yellow cornmeal

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

3 1/2 cups milk

1/2 cup blackstrap molasses or sorghum syrup

1/8 teaspoon baking soda

1/2 cup strong brewed coffee, at room temperature

2 tablespoons salted butter

Ice cream or whipped cream, for serving

Directions: 

1. Preheat the oven to 300 degrees. Grease a 2-quart baking dish. Fill a large saucepan with about 2 inches of water.

2. In a large heatproof bowl that fits securely on top of the saucepan, combine the cornmeal, salt, ginger and cinnamon.

3. Scald 2 cups of the milk by heating in a second saucepan over medium heat until it steams; add it slowly to the cornmeal mixture, stirring constantly. Add the molasses and baking soda, mixing thoroughly. Add the remaining 1 1/2 cups milk, the coffee and the butter; stir well.

4. Set the bowl over the saucepan containing the water. Place the pan over medium heat and cook the cornmeal-milk mixture, stirring occasionally, until it has thickened slightly, about 15 minutes. Pour into the prepared baking dish.

5. Bake, uncovered, for about 2 hours and 10 minutes, or until a knife inserted 1 inch from the center comes out clean. Serve warm with ice cream or whipped cream.

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YUMMY!!!! 🙂 Thanks Robin! I can’t wait to try out this recipe and post a blog about in a future Foodie Friday! If any blog reader makes this recipe, please comment here or email me a picture at paula at paulayoo dot com so I can include your cooking experience in a future blog! 🙂

Remember – it’s not too late to join our signed book giveaway contest with Robin! Just comment here or on any Robin blog or email me at paula at paulayoo dot com to be included int he drawing. Winner announced September 30, 2011!

Stay tuned for more blogs next week. I usually post a blog schedule and updates at the YOO INK section of my home page at https://paulayoo.com. Until then, remember… Happy Writing! WRITE LIKE YOU MEAN IT! 🙂