Sun 9 Oct, 2005 03:35 pm
I am in need of a good grapenut pudding recipe. Many of my customers have asked about it, so, I thought I'd surprise them when we re-open on Tuesday morning! I was hoping someone may have the recipe with some sort of twist or unexpected flavor. How about it....anyone out there got the creative juices flowing???
I don't have a recipe. I just wanted to say hi to Chun Chun. Good to see you back.
Hi, Swimpy! It feels good to BE back!
And, thank YOU, ossobuco! How funny is THIS....the link you gave me brought me an instant recipe that happens to be from a B&B about 25 miles from me! (Very small world!)....The recipe is pretty basic, but this one should be a little bit richer than the others because it calls for 4 eggs instead of the 2 that the other recipes had.....We shall see! Thanks for the quick response!
Well, me, I'd add something else, just to make it yours, have no idea what. Maybe not today, but when you play with it another time.
It's kinda funny.
I think of grapenuts pudding as a verra verra Massachusetts thing.
It's the only place I've ever run across it.
<and it's something I look for when I'm there>
I couldn't agree with you more! The wheels have already started turning! What do you think about adding some chopped pecans and then drizzling a light caramel sauce over it?
ehBeth, I think you may be right...it IS pretty indigenous to this area. The "old Yankees" find it as a comfort food. It's really pretty bland, but there's something about a smooth custard with a nutty flavor and a pile of whipped cream on it, that says, "curl up with me on a cool fall or winter's night, and enjoy one of the simple pleasures of life!"
Well, I've never heard of it, and have possibly only tasted a teaspoon of grapenuts decades ago and gone, pfui... but I can see it working, and drizzled caramel and pecans sounds wonderful. Go for it...
Mulled this over last night and early this morning.
What I particularly liked about the grapenut pudding that I had in Ocean View <north of Rockport, MA>, was the texture. So I likely wouldn't try a pudding with nuts added <particularly pecans, which I think are grimace-making>. I'd ask for sauce on the side, just in case, doncha know.
What I might try, being a traditionalist in the world of comfort food, is a grapenut pudding that had more spices in it. I'd consider cardamom, mace, cinnamon ... that range of spices - maybe a quick grind of black pepper which makes some sweet things brighter in flavour.
There is a place here called Tropical Treets - makes wonderful Grapenut Ice Cream. Now I want it to be warm again, so I can go get some ice cream at Tropical Treets.
<edit - I'd test it with cloves as well>
What do you do with the other 1/3 of the pudding? Is that the cook's share?
Thanks for the suggestions, ehBeth.....Thought about all the spices you listed and then went with 5 spice powder! It sort of encompassed everything!....I liked it!
I guess we can consider this topic closed....Thanks again!
nonono - tell us - is it delicious - is it worth the drive?
5 spice - now why didn't I think of that?