On 25 Dic, 09:27, sf > wrote:
> Roast beef, Yorkshire pudding, shredded brussels sprouts, Jacques
> Pepin's Potatoes Fondantes, roasted squash and sweet potato... pumpkin
> pie and lemon pudding cake. *Brussels sprouts were the hit of the
> evening. *I've never shredded them before and this recipe called for a
> vinaigrette. *I didn't follow the recipe, made the vinaigrette with
> lemon juice instead of fancy vinegar and didn't bother with lemon zest
> (because I had lemon juice leftover from making something else).
> Everybody loved it! *Here's the original recipe. *What you do with it
> is up to you - follow it slavishly or be creative and make it your
> own. *It will be oven roasted the next time I make it.
>
> Brussels Sprouts with Lemon and Thymehttp://www.foodandwine.com/recipes/brussels-sprouts-with-lemon-and-thyme
>
> Ingredients
>
> * * 1 teaspoon Dijon mustard
> * * 2 tablespoons sherry vinegar
> * * 1/4 cup plus 1 tablespoon extra-virgin olive oil
> * * 1 teaspoon thyme leaves
> * * 1/4 teaspoon finely grated lemon zest
> * * Salt and freshly ground pepper
> * * 1 pound brussels sprouts, thinly sliced lengthwise
>
> --
>
> Ham and eggs.
> A day's work for a chicken, a lifetime commitment for a pig.

I like very much lemon. You know (2 years ago I made Meringue lemon
pie with Wayne's recipe and it was very good). I would like to know
more on the lemon pudding you have made! Could you post the recipe?
cheers and thank you
Pandora

On Mon, 26 Dec 2011 06:17:50 -0800 (PST), Pandora >
wrote:

> I like very much lemon. You know (2 years ago I made Meringue lemon
> pie with Wayne's recipe and it was very good). I would like to know
> more on the lemon pudding you have made! Could you post the recipe?
> cheers and thank you
> Pandora

My DIL made the one for Christmas Eve, but I'll post the lemon pudding
cake that I make and ask her to email her recipe to me. If it's
significantly different, I'll post the recipe here and send it to you
via Facebook message. I know it's easy to miss pings when you're
plowing through a backlog of posts.

What happens is that although you put the batter in the pan all mixed
up, it separates while it bakes. So the bottom part is pudding-like
and there's thin, cake-like crust on top.

Meyer Lemon Buttermilk Pudding Cake
http://www.epicurious.com/recipes/fo...Berries-231451
Bon Appétit | January 2005

6 to 8 servings

ingredients

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites

Whipping cream
Assorted fresh berries
preparation

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend
buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and
salt in blender until smooth. Transfer buttermilk mixture to medium
bowl. Using electric mixer, beat egg whites in large bowl until soft
peaks form. Gradually add remaining 1/2 cup sugar and beat until
stiff but not dry. Gently fold buttermilk mixture into whites in 3
additions (batter will be runny).

Pour batter into prepared dish. Place dish in roasting pan. Pour
enough hot water into roasting pan to come halfway up sides of dish.
Bake until entire top is evenly browned and cake moves very slightly
in center but feels slightly springy to touch, about 45 minutes.
Remove dish from roasting pan.

Cool cake completely in baking dish on rack. Refrigerate until cold,
at least 3 hours and up to 6 hours. Spoon pudding cake out into
shallow bowls. Pour cream around cake. Top with berries.

*Note: I skip the cream and berries part and either use all 4 whites
or cut the yolks back to 3. Proportions vary from recipe to recipe,
but all call for the water bath.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.