Read the "Nightline" profile of Lydia Shire HERE.
A true Thanksgiving dessert for a crowd
5 1/2 cups light cream
2 1/2 cups whole milk
3 ounces unsalted butter
4 ounce cornmeal
1 1/4 cups of Molasses
1 1/4 cups of real Maple Syrup
1 tablespoon pure vanilla extract
5 large eggs separated carefully (whites to be whipped at the end )
In a soup pot, bring the light cream and the milk to a simmer over medium heat. Add the 4 oz. of cornmeal. Remove from heat and let stand for 30 minutes, whisking every so often.
Whisk in the room-temperature butter, the molasses, the maple syrup, the egg yolks and the vanilla. Strain the whole mixture through a sieve to catch any lumps of cornmeal. Beat the egg whites until foamy and gently fold into the custard mixture. Fill 16 ( or so ) 8 ounce bowls, making sure each bowl has some of the foam on top.
Place the filled bowls in a large roasting pan and fill halfway with hot water. Place one sheet of aluminum foil on top of the bowls, lightly resting on the bowls and punch a few holes into the foil.
Put into a preheated 350 degree oven and bake for approx. 40 minutes , remove the foil and bake an additional 10 minutes, until a knife plunged into center comes out clean. The custard is done. Cool and refrigerate overnight if you are planning to get a head start on your cooking , but if that is the case, always put them back into a 350 oven in a "water bath" to gently warm before serving.
Place on a dessert dish and scoop one small scoop of the best quality vanilla bean ice cream on top. It should start to melt almost immediately. Enjoy !!!
My husband's UN-turkey
This is a very special recipe. It has all that I love in food! Moist, juicy, crisp skinned pork with such a simple aromatic marinade for roasting. My husband is from Colombia and, to be honest, detests turkey. I always have this for him on Thanksgiving -- and you will watch it disappear if you try this recipe! This is a very easy three-day process .
1 20 lb. Berkshire Pork Rack, skin on, chin bone removed (can be ordered from Heritage Foods USA, ask for Sarah or Patrick).
For the wash:
1 Tbl. baking soda mixed with 2 Tbl. sea salt
1/4 cup of white vinegar
For the marinade:
2 cups of salad oil
5 shallots chopped
7 cloves of freshly peeled garlic chopped
1 stick of lemongrass with the bottom of the thickest part of the stalk minced finely
2 teaspoons of finely minced peeled fresh ginger
5 ounces of the brown block sugar found in Chinatown ( or you can use typical light brown sugar )
1/2 cup water
1/2 teaspoon each of: madras curry powder , ground coriander , cardamom seed taken from the pods
a pinch of saffron threads.
The juice of 2 limes
1 bunch of scallions washed and thinly sliced
1/2 bunch of washed cilantro.
2 lbs. of lard preferably, (or salad oil could work in a pinch )