Titanics 1st Class Menu Waldorf Pudding Recipes

Steps:

• Preheat oven to 350°F.
• While the oven is heating, sauté the diced apples with the butter and 2 tablespoons sugar.
• Place apples in a refrigerator to chill.
• Cut croissants into ½-inch pieces.
• Heat cream slowly to a boil.
• Mix eggs, remaining cup of sugar and vanilla in a bowl.
• Add hot cream slowly, while continuing to stir; set custard to the side.
• Spray 8 8-ounce ramekins well with cooking spray (Pam).
• Fill ramekins half full with cut croissants, add apples and raisins.
• Cover with more croissants. (do not pack bread tightly in ramekins or it will make the pudding heavy and dense)
• Pour custard over croissants and let set for 10 minutes to let bread absorb custard.
• Finish filling remaining ramekins with croissants and custard.
• Place ramekins in a deep pan with ¼-inch of hot water (bain marie).
• Place in oven and bake for 45 minutes.
• Stick a knife in custard to check doneness.
• Put in a refrigerator to cool or serve right away.

Steps:

• Pudding:.
• Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, apples, nuts and raisins. Mix well and divide into 9 greased individual moulds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve.
• Sauce:.
• Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.

Steps:

• Parmentier Potatoes:.
• Peel and cut the potatoes into small pieces, about 1cm (1/2 in) square.
• Cook in melted butter.
• Sprinkle with the chopped parsley as garnish.
• Boiled New Potatoes:.
• Boil potatoes in enough water to cover for approximately 10-minutes.
• Before serving, add lemon zest, butter, salt and pepper to taste.

Steps:

• In tall narrow pot, gently heat stock until body temperature. Meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.
• Whisk heat stock into egg mixture; return to pot and, whisking, bring slowly to boil. When mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft. Lower heat to medium-low. Carefully make a vent hole in raft with spoon handle. Simmer consommé gently for 30 minutes.
• Leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consommé through cheesecloth-lined sieve into clean pot. Heat until very hot. Stir in Port.
• Garnish: Slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. Pour hot consommé over scallops; arrange celeriac and cucumber decoratively in each bowl. Serve immediately.

Steps:

• Simple Syrup:.
• In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is dissolved. Bring to a boil and cook 1 minute or until syrup is clear. Remove from the heat and cool.
• Makes 2 cups-Syrup can be stored in a sterilized container in the refrigerator for up to one month.
• In a blender combine the crushed ice, 1 cup simple syrup, champagne, white wine, orange juice, and lemon juice. Blend until mixture is well combined.
• Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. serve immediately.