Already have a family favorite or looking for inspiration? Here are two new more recipes for the basic bird. (Bill Hogan/Chicago Tribune) |
Before we push ourselves back from the metaphorical table of 2011, we've got to have one more taste of our favorite recipes. If you missed them the first time around, now's the time to download and save them.
Chocolate pudding with pretzel crunch
Prep: 10 minutes
Cook: 8 minutes
Chill: 2 hours
Makes: 6 servings
For a story on using pretzels in desserts, Chicago-based freelance food writer Lisa Futterman created a pretzel brittle to bring salty sweet crunch to homemade chocolate pudding.
2 cups whole milk
1/4 cup dark brown sugar
Pinch salt
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
3 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla or 1 tablespoon cognac, brandy or dark rum
1 cup whipping cream, whipped to soft peaks, chilled
Pretzel crunch, see recipe below
1. Heat 1 3/4 cups milk, brown sugar and salt in a saucepan over medium heat until steaming. Off heat, stir in the chocolate and butter until chocolate is melted and the mixture looks smooth.
2. Combine the remaining 1/4 cup milk and the cornstarch in a small bowl; stir to blend. Gradually stir into chocolate mixture; return mixture to medium heat, whisking constantly, until thickened and boiling, about 3 minutes. Reduce heat to medium; cook 5 minutes.
Chocolate pudding with pretzel crunch
Prep: 10 minutes
Cook: 8 minutes
Chill: 2 hours
Makes: 6 servings
For a story on using pretzels in desserts, Chicago-based freelance food writer Lisa Futterman created a pretzel brittle to bring salty sweet crunch to homemade chocolate pudding.
2 cups whole milk
1/4 cup dark brown sugar
Pinch salt
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
3 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla or 1 tablespoon cognac, brandy or dark rum
1 cup whipping cream, whipped to soft peaks, chilled
Pretzel crunch, see recipe below
1. Heat 1 3/4 cups milk, brown sugar and salt in a saucepan over medium heat until steaming. Off heat, stir in the chocolate and butter until chocolate is melted and the mixture looks smooth.
2. Combine the remaining 1/4 cup milk and the cornstarch in a small bowl; stir to blend. Gradually stir into chocolate mixture; return mixture to medium heat, whisking constantly, until thickened and boiling, about 3 minutes. Reduce heat to medium; cook 5 minutes.
