The art: William Eggleston, Tennessee, about 1977.
The news: “In the Land of No News,” by Timothy Snyder for the New York Review of Books’ NYRBlog.
The source: Collection of the J. Paul Getty Museum, Los Angeles.
can’t wait to try this soon. had something similar at the hare krishna temple and have been craving it lately. might try it with polenta and play with the proportions, but the custardy base and the spices and raisins seem right. my new thanksgiving dessert?
—-
Indian Pudding
INGREDIENTS:
- 6 cups of milk
- 1/2 cup (1 stick) butter
- 1/2 cup yellow cornmeal
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 cup molasses
- 3 eggs, beaten
- 1/3 cup of granulated sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 cup golden raisins (optional)
- Whipped cream or vanilla ice cream
METHOD:
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Yield: Serves 8-10.
(Recipe from simplyrecipes)
[Flash 9 is required to listen to audio.]
tennis “origins” due out february 2012
CZE magazine: issue 9, american flag issue, curated by george bieridze, photo by missy prince
