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RECIPE: Oakshire Overcast (espresso stout) Chocolate Pudding

31st Jan 12 (Tue) 1 comment

Cooking with wine is common place.  What should also go hand-in-hand with cooking and foodies… craft beer.  There are many styles out there and many different types of dishes that you can make anything from appetizers to entrees to desserts.  Earlier in January, I invited some friends over for a five-year Deschutes’ Abyss vertical tasting (2007-2011).  We had pita & hummus, brie and bleu cheeses, honey & pear pizzas, and more.  I also made some dark chocolate pudding with the use of one of my favorite beers from Eugene, Oregon…

Oakshire Overcast (espresso stout)
.

Chocolate Pudding

Ingredients:
makes about ten 6 oz. servings

  • 1 cup milk, or soy/rice/almond/hemp/coconut milk alternative
  • 5 Tbl cornstarch
    ———
  • 1 1/2 cup (12 oz) Oakshire Brewing Overcast espresso stout (or another stout/porter)
  • 1 can (14 oz) coconut milk + 1/4 cup (2 oz) regular milk/rice/soy/etc milk alternative
  • 1/4 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips (or 4 to 5 oz in chopped up chocolate bars)
  • 1 cup sugar (I used 3/4 white, 1/4 dark brown)
  • 1 tsp sea salt
  • pinch ground nutmeg
    ———
  • 3 tsp vanilla extract

Ingredient Notes: slideshow below shows component detail

  • There is a total of 4.5 cups of liquid.  If you choose against using a can of coconut milk (usually 14 oz), you can use heavy cream or whipping cream in its place (you need something thicker than normal milk).
  • I opted for the candy bar route.  I got some fancy chocolate bars and chopped them with a knife to aide in their melting quicker.  I used a full 3.5 oz (100g) extra dark chocolate bar from Panama (80% cacao) and about a 1/4 of a 3oz (~22g) milk chocolate bar.  You can choose whatever style of chocolate that you like.  About 4.25 oz (~122g) of chopped chocolate bars was 1 cup in a measuring cup.  When making this again, I will likely opt for a higher milk chocolate mix… the pudding turned out great, but the 80% dark definitely made it more on the bittersweet side.

Steps:

  1. Whisk together 1 cup milk and cornstarch in a small bowl. Set aside.
  2. Combine craft beer, coconut milk, additional milk, cocoa, chocolate chips, sugar, salt, and nutmeg into a large saucepan. Warm over medium heat until chocolate chips have melted.
  3. Whisk in cornstarch mixture and cook for 15 minutes over medium-low heat or until pudding thickens* and begins to boil.
  4. Remove from heat and stir in vanilla.
  5. Cover and chill well before serving (4-6 hours, or overnight).
  6. Stir again prior to serving.  Enjoy!

*Prep Note: If you double the recipe, you need to heat it longer… you don’t want to apply extra heat to do it quicker… it may not thicken properly/consistently.

Photo Slideshow:

This slideshow requires JavaScript.

The above pudding recipe would work great for a get together… say, the Super Bowl, or even just a nice dinner party.  It’s a very versatile dessert.  This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.  For specific “cooking with beer” links, go here:

~Dan – np: John Zorn Mount Analogue

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Blueberry Dreamin’ – Part 2

23rd Aug 10 (Mon) Leave a comment

…Electric Bugaloo.

OK, so I’ve had a post like this before about something also synthetically blueberry-y… and, no, I’m not “in the pocket” of “Big Pudding.”  While synthetic, and wholly unnatural, this Hunt’s Blueberry Muffin pudding is… well, magical.

Sorry, I’m only human.  It has inspired me to make this recipe for an upcoming Veggie Supper Club.

~Dan – np: John Zorn / Masada String TrioFilm Works XI: Under the Wing

RECIPE: Creamy Vegan Chocolate Pudding

10th Jan 10 (Sun) 3 comments

Vegan Chocolate Pudding

(photo courtesy of foodgawker)

This weekend will be a double-whammy recipe post (cute olive penguins this evening).  Yesterday I made homemade vegan chocolate pudding for today’s Vegetarian Supper Club in Eugene, OR.  It wasn’t too hard… and my taste test last night was delicious.  It is adapted from the January 2007 issue of Vegetarian Times. (They also used instant decaf coffee as an ingredient).

Ingredients:
makes four 6 oz. servings

  • 2 cups plain soy milk/rice milk/coconut milk, divided
  • 2 Tbl cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegan semisweet chocolate chips (or regular chocolate chips if not strictly vegan)
  • 3 Tbl sugar
  • pinch ground nutmeg
  • 1 tsp vanilla extract

Steps:

  1. Whisk together 1/2 cup soymilk and cornstarch in a small bowl.  Set aside.
  2. Combine remaining 1.5 cups soymilk, cocoa, chocolate chips, sugar, and nutmeg into a large saucepan.  Warm over medium heat until chocolate chips have melted.
  3. Whisk in cornstarch mixture and cook for 10 minutes over medium-low heat or until pudding thickens* and begins to boil.
  4. Remove from heat and stir in vanilla.
  5. Divide pudding among 4 custard cups and chill well before serving.
  6. Enjoy!

*NOTE: If you double the recipe (or quadruple, like I did), you need to heat it longer… it took mine about 40 minutes instead of the above prescribed 10 minutes… you don’t want to apply extra heat to do it quicker… it may not thicken properly/consistently.

Info for the dieters… each serving is approximately 150 calories, 5 grams of protein, 5 grams fat, and 25 grams carbs.  I kept my version to 5 ingredients (for a challenge imposed by the dinner theme) and used sweetened dark chocolate chips and didn’t add the extra sugar, not much different outcome in flavor or consistency.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, and pumpkin-infused vodka cocktail at THIS LINK.

~Dan – np: David GouldAdonai in Dub

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