TODAY's CASES:

• Pear Pudding
• Langendorf Stuffing
• Corned Beef Mold

Pear Pudding From: Ambry Sent: Thursday, November 27, 2014 10:17 PM To: phaedrus@hungrybrowser.com Subject: Pear Pudding Dear Phaedrus, My family has been searching for years to find this long lost dessert recipe. My dad made this dessert on Christmas many years ago and I can still remember how good it was! Everyone loved the recipe and decided this was going to be our annual Christmas dessert, until the next year when the recipe couldn't be found. I'm pretty sure everyone in my family has made an attempt to find the recipe at some point in time with no luck. From what was recalled, the dessert was called "Pear Pudding". It was a very moist, dense cake made in a pudding pan with a sealed lid and boiled in a pot. The recipe used real vanilla beans (not extract), and came with a sauce/drizzle recipe. Neither the sauce, nor the cake had caramel (which is a lot of what I find online). There were no chucks or pieces of pear in the cake, on the cake, or in the sauce...it was all pureed. The sauce had to be made one day ahead and was a sort of pear reduction with real vanilla bean. The recipe was originally found in a cooking magazine (possibly Bon Appetite or Gourmet). The year was somewhere between 1987-1989. We think it also used cake flour, possibly a tiny bit of ginger, and maybe almond paste or extract. We lived in Orlando, FL at the time this was made. You would be honored in our family if this recipe was found!!! Ambry Hello Ambry, The only mention that I can find of a pear pudding like that is in a request very similar to yours on Reddit. See: Reddit. That request may have been made by you or one of your family. It was made last year, in December 2013, and no one has been able to provide the recipe. I searched every way that I know of, but I was not able to locate a recipe that fits your description. There are a few pear pudding recipes, and a few of those call for vanilla bean or are steamed in a pudding pan, but not both. There is no searchable archive online of recipes from Gourmet or Bon Appetit from the 1980s. I will post this on my site. I have regular readers who have access to Gourmet Magazine and Bon Appetit Magazine collections. However, I may not be able to post it before Christmas, and even if I can, the readers with magazine collections may not have the spare time during the holidays to search through three years or more of magazine issues. If not, then maybe, with some luck, you’ll have it for next year. Phaed Thank you for the suggestions. That post may very well have been from my brother-in-law! So funny, I hadn't seen that one! Anyways, I'll keep looking and check back. If I find it, I'll post to your site. Thanks again Ambry ============================================ From: Kristin Sent: Thursday, September 10, 2015 11:46 PM To: phaedrus@hungrybrowser.com Subject: Possible Solution to Reader's Request First- I'd like to say what makes your site SO amazing! Know why?? It's missing all those annoying blinking lights, loud noises, cartoons, videos, and ADS!! Just plain, soothing (ahhh.....) lovely text :) I applaud you (and I'm sure so do all of your readers) I was using your search bar to look for pear recipes after getting a bunch on sale at the grocery store- and came upon a request for a Pear Pudding recipe. "I recognized that as "The Queen of Puddings" right away. It's a British type of pudding, that is- a cake. Here is a copy-paste of part of that request: ""From: Ambry Sent: Thursday, November 27, 2014 10:17 PM To: phaedrus@hungrybrowser.com Subject: Pear Pudding From what was recalled, the dessert was called "Pear Pudding". It was a very moist, dense cake made in a pudding pan with a sealed lid and boiled in a pot. The recipe used real vanilla beans (not extract), and came with a sauce/drizzle recipe. Neither the sauce, nor the cake had caramel (which is a lot of what I find online). There were no chucks or pieces of pear in the cake, on the cake, or in the sauce... it was all pureed. The sauce had to be made one day ahead and was a sort of pear reduction with real vanilla bean. The recipe was originally found in a cooking magazine (possibly Bon Appetite or Gourmet..." The site I copy and pasted the recipe from is aptly named The Queen of Puddings, and there are *other* "queen of puddings" recipes out there, using pears too. I chose this one as it was the first to pop up in my search, and it calls for real vanilla beans (or 'pods' as called here) not sure if your requester Ambry's had cardamom in hers, though. It's not a recognizable flavor to people in US. Queen of Puddings is common in Aus, NZ, and other non-US but English speaking lands. "Pear and cardamom cake "Queen of Puddings" recipe- courtesy "Queen of Puddings" A lightly spiced autumnal treat of a cake, in the tarte tatin tradition. I cook this in a deep 9 inch frying pan which has a removable handle so that I can caramelise the pears, pop the cake batter over the top and put it straight in to the oven. If you don't have one, caramelise the pears and then arrange them on the bottom of a normal cake tin (8-9 inch) Cake 150 g butter 150 g caster sugar 150 g plain flour 2 tsp baking powder 3 eggs seeds from 1/2 vanilla pod 2 tbsp milk Topping: crushed seeds from 10 cardamom pods 1 cinnamon stick 2-3 ripe pears (depending on size) 30 g butter 30 g soft brown sugar Preheat oven to 180 C Peel, de-core and quarter the pears, removing mushy bits. In a frying pan or shallow saucepan melt 30g of butter and the brown sugar over a medium heat. When melted add the pear and start to gently caramelise 3-4 mins on each side, turning gently - until they are starting to take on a little golden colour. Remove from the heat to cool slightly.Beat the soft butter and sugar together till light and fluffy with electric whisk. Add eggs one by one whisking in. Then flour, vanilla and baking powder. Whisk for 2 mins, then add in the milk to loosen the mix a little. Arrange the pear quarters prettily in a radiating pattern from the centre. Sprinkle over the cardamom seeds and lay the cinnamon stick on the base of the pan. Pour the cake mixture over. Bake for 20-25 mins. It will be quite dark on top - check with a skewer to make sure the cake is cooked through. Leave to cool in the pan for 10 mins, before loosening the edges with a knife, putting a large plate over the top, taking a deep breath and flipping the cake over. Enjoy warm with cream or ice cream, or cold." Langendorf Stuffing From: Cathy Sent: Monday, November 24, 2014 12:42 PM To: phaedrus@hungrybrowser.com Subject: Langendorf Stuffing Recipe Good morning, I am looking for the recipe for poultry stuffing that was on the back of the Langendorf Stuffing package. The package contained nothing but the dried bread cubes. The recipe called for 3 stalks of celery, 3 medium onions, parsley, butter melted in water, and 1 egg. I can’t remember the proportions of the butter and the parsley, and I’m sure that a couple of ingredients are missing. This is for the moist stuffing that was enough for a 7-lb. bird. I have looked high and low for this recipe, but no one seems to have it. I have even tried to contact the company that bought out Langendorf, but to no avail. Thanks in advance for your help. Cathy Hello Cathy, Sorry, I had no success locating a recipe that actually said it was from the Langendorf package. However I did find a recipe that sounds similar and calls for Langendorf Bread cubes. It may be the same or it may be based on the recipe from the package. See: Mom's Stuffing I will post this on my site. A reader might be able to help with the recipe, but there is a queue, and it won’t appear until well after Thanksgiving. Phaed Corned Beef Mold From: Carolyn Sent: Saturday, November 22, 2014 10:52 PM To: phaedrus@hungrybrowser.com Subject: Corned beef mold. I am looking for a recipe using canned corn beef, V8 juice, minced onion, celery, mayo and gelatin. I cannot remember the exact amounts or if it contained pickle relish. It is served with crackers as a dip. Thanking you in advance for any help you are able to provide. Carolyn Hello Carolyn, Below are the closest recipes to your description that I found. Phaed Corned Beef Salad 1 env. unflavored gelatin 1 1/2 c. tomato or V-8 juice 1 c. mayonnaise 1 tsp. lemon juice 1 (12 oz.) can corned beef, finely flaked 1 c. finely chopped celery 1 hard-boiled egg 1 tbsp. finely chopped onion Dissolve gelatin in 1/4 cup cold water. Bring juice to a boil and add gelatin, stirring until dissolved. Gradually add remaining ingredients. Pour into mold and chill until firm. Run through blender for a smooth salad, then pour into mold. ------------------------------------------------------------------ Corned Beef Salad 1 1/2 c. V-8 juice 1/2 c. water 1 pkg. lemon gelatin 1 can corned beef, shredded 2 hard cooked eggs, chopped 1 1/2 c. chopped celery 2 tbsp. chopped green pepper 1/2 sm. onion, finely minced 1 c. salad dressing Heat V-8 juice and water; dissolve gelatin. Cool. Add remaining ingredients. Pour into 8 x 8 inch pan. Refrigerate overnight. Cut into squares for serving. Yield: 6-8 servings. --------------------------------------- Corned Beef Salad Mold 1 env. unflavored gelatin 1 1/2 c. tomato juice 1 c. mayonnaise or salad dressing 1 tsp. lemon juice 1 (12 oz.) can corned beef, finely flaked 1 c. finely chopped celery 1 hard cook egg, chopped 1 tbsp. finely chopped onion Spinach leaves or lettuce leaves Hard cooked egg slices, optional Celery leaves, optional Soften gelatin in 1/4 cup cold water. Meanwhile, in saucepan bring tomato juice to boiling, add softened gelatin, stirring until gelatin is dissolved. Gradually stir mixture into mayonnaise, stir in lemon juice. Chill until partially set. Fold in corned beef, celery, chopped egg and onion. Turn into a 9 x 5 x 3 inch loaf pan. Chill until firm. Unmold into spinach lined plate. Garnish with egg slices and celery leaves, if desired. Makes 6 main dish servings.