NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"When the first baby laughed for the first time, the laugh broke into a thousand pieces and they all went skipping about, and that was the beginning of fairies. And now when every new baby is born its first laugh becomes a fairy. So there ought to be." ~ James Matthew Barrie
This week has been a big change from last week…all quiet on the family front. Mom is home again and baby Sina (named after my grandmother) is doing well. I couldn't resist sharing this photo they affectionately call "Sucky Face".
RECIPE OF THE WEEK
This week's recipe is another one from that wonderful July weekend at the lake with dear friends who love to cook. They discovered this recipe on their first trip to England a number of years ago and "Summer Pudding" has become a summer favorite. FYI..in Britain they call any dessert 'pudding'.
ENGLISH SUMMER PUDDING
recipe from Beata Rydeen
- 1 loaf homemade style white bread, such as English Muffin Bread or Challah, crusts removed
6 to 8 cups assorted summer fruit, such as: blueberries, strawberries, red currants, black currants, red or golden raspberries, and/or small plums, rinsed well and drained, large fruit (strawberries/plums) halved and quarters (if you can find red currants, be sure to use them!)
- 1/2 to 1 cup sugar, depending on sweetness of fruit, plus 1/4 cup
- 2 tablespoons ruby port, brandy, Creme de Cassis or 2 tablespoons currant jelly
- 1 pint heavy cream
Line a large bowl (about 6 to 8 cup capacity) with plastic wrap. Cut the bread into diagonal halves and arrange them, puzzle-like, into the bottom and up the sides of the bowl.
In a large saucepan, heat the fruit, sweetening sugar and port (or other) and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes. Remove from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and spoon most of the juices over the fruit. Reserve the remaining cooking juices.
Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered. Cover with the plastic wrap and place a plate over the top. Put a heavy weight on top (a 2# dumbbell works great, or 2 heavy cans from your pantry). Refrigerate overnight, or at least 8 hours.
In a large bowl, whip the cream until soft peaks just begin to form. Add the 1/4-cup sugar and whip until almost stiff.
To serve, remove the weights and plate and unwrap. Place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and remove the plastic wrap. Spoon the reserved fruit juices over the top and serve with sweetened whipped cream topped with fresh fruit.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
