Healthy Diabetic Recipes

2 Responses to “Looking Traditional Holiday Recipes that are Diabetic friendly”

1. Carlton Harrison Says:
   August 26th, 2003 at 6:25 am

   Yorkshire pudding is simply a popover recipe made in the drippings from roast
   beef. You can render a small amount of suet and put about a tablespoonful in a
   muffin cup for each individual pudding. Here is a traditional recipe from the
   Gaspe coast:
   One and a half pints of milk, six large tablespoonsful flour, three eggs, one
   saltspoonful salt (this translates to 1/8 tsp.). Pour into a shallow tin baking
   pan to which has been added some drippings. Put into oven an half hour before
   dinner. Last 15 min. set on bottom rack of oven and place roast on top rack and
   allow to drip on pudding. (These folks all used wood burning ovens which were a
   bit small and the temperature for roasts was a bit above 350 F.)

   Here’s Christmas Pudding:
   1/2 lb. beef suet 1/2 tsp. cinnamon 2 c. soft bread crumbs
   1/2 c. currants 1/2 tsp. nutmeg 1 large apple, grated
   1 1/2 c. raisins Pinch of allspice Juice and rind of 1 lemon
   
   3/4 c. mixed peel 2 eggs, beaten 1/2 c. blanched almonds
   1/2 c. flour 3/4 c. Brown sugar 1/3 c. stout or porter beer
   1/2 c. brandy or orange juice

   Butter 2 - 3 c. bowls or 4 - 1 1/2 c. bowls for steaming puddings in oven at 350
   degrees.

   Mix fruit, peels, nuts, suet, sugar and crumbs in a large bowl. Sift in flour
   and spices. Stir to coat fruit. Add remaining ingredients and stir until
   mixed. Divide among buttered bowls filling each 2/3 full. Cover bowls with
   buttered foil which has been pleated in the middle to allow expansion. Fill a
   roasting pan with enough water so it comes half way up the bowls. set bowls on
   a wire rack in bottom of roaster. Cover and steam 3 hours for small size or 6
   hours for large. Cool in bowls. Store in cool dry place. To serve steam 1
   hour and top with brandy butter. (I wrap such puddings in cheesecloth and nurse
   them along with additional liquors, alternating brandy, rum, sherry, triple sec,
   and a glass or two of any wines served through the holiday season including at
   least one of champagne. The piece de resistance is a flambe with an ounce of
   151 proof rum, but watch your eyebrows!)

   Here’s a more modern microwave version:

   4 c. flour, 1 1/2 c. sugar, 1 c. dried bread crumbs, 1 tsp. cinnamon, 1/2 tsp.
   ground cloves, 1/2 tsp. nutmeg, 2 1/2 c. raisins, 1/2 lb. candied cherries,
   diced, 1/2 lb. mixed peel, diced,
   2 1/4 c. chopped walnuts, 4 eggs, 1 c. orange juice, 1 c. apple juice, 3/4 c.
   brandy,
   2 c. finely grated carrots, 1 c. molasses, 1 tsp. baking soda.

   In a large pot or 6 qt. mixing bowl stir together the flour, sugar, bread crumbs
   and spices. Stir in raisins, candied cherries, mixed peel and nuts until evenly
   coated with flour mixture. In a separate bowl beat eggs. Blend in juices and
   brandy. Stir in grated carrots. Add liquid mixture to dry and mix well. Cover
   and refrigerate overnight.

   Next day: Stir baking soda into molasses. Add to pudding mixture, stir and
   fold until molasses is blended through. Makes approximately 11 cups of batter
   (enough for a lot of holiday gifts).

   To microwave: For traditional Pudding Mould Shape: Lightly grease a 4-cup
   microwave safe measuring cup. Fill with batter to 2 2/3 c. Cover tightly with
   a pleated sheet of Saran Wrap and microwave on HIGH 8 -10 minutes. Let cool,
   covered, 10 minutes. Run a blunt knife around edge of measure. Invert onto
   serving plate. Note: When done pudding surface will look dry but sides have not
   yet pulled away from pan.

   To store: Sprinkle cooled pudding with 2 to 3 tablespoons brandy. Wrap tightly
   in Saran Wrap. Store in refrigerator up to 1 month.

   To serve: Leave wrapped, microwave on HIGH 2 -4 minutes. Unwrap and place on
   serving plate. Serve with your favorite hard sauce or Golden Sauce (recipe
   follows) spooned over top. Microwave 1/4 cup brandy on HIGH 30 seconds, pour
   over pudding and light.

   Golden Sauce:
   1/2 c. softened butter, 1 c. sugar, 1/4 c. whipping cream, 1 egg, 1 tsp. brandy.

   Cream butter and sugar with electric mixer. Gradually add cream, then the egg,
   beating until well blended. Stir in brandy. Microwave on HIGH 3 - 5 minutes.
   Watch sauce doesn’t boil over. Makes approx. 2 cups. (Sauce will be slightly
   runny.)

   To cook your goose just remember you have to be prepared to pour off the excess
   fat 3 or 4 times. It helps to cut the ends off a large orange or onion and put
   one of the cut ends up against the meat to draw the fat. A good handful of
   dried savory makes a fine seasoning rub.

   The boys from my parish on the Gaspe would always make sure that I had venison
   and a fresh hare for my Christmas tortiere. I was also advised never to plan a
   Christmas morning service since everybody would have been up all night at
   Revellion.

   God’s Blessing to you and all your kin.
   Dale aka Night Spirit

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2. Felicia Pickett Says:
   August 26th, 2003 at 2:50 pm

   Thanks!

   —
   Thank Ye Kindly,

   Dale aka Night Spirit

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