Apple pudding

Apple Pudding

Source: Adapted from “The New Vegetarian Epicure” cookbook

Personal notes:
If it’s fall right now, and you live in Switzerland, you will quickly notice that Apples are in abundance-especially if there has been a good end to the summer with warm temperatures.  We moved to Switzerland  Summer 2011, and the people around here say, it’s the best apple season they have had in decades!  Either way, typically where you live there are apples galore!  Here’s a nice fall recipe.  Enjoy.

10-12 medium apples 6 Tbs. melted butter
2 ½ cups water ½  cup raisins
¾ cup sugar 4 eggs
2 tsp. cinnamon 2 cups milk
dash nutmeg ½ tsp. vanilla
1 ½ quarts cubed French bread cut in ½ in cubes chopped walnuts
2/3 cup cream 2 Tbs. brown sugar

garnish:  1-2 cups softly beaten heavy cream

Directions:
Peel and core the apples, quarter them and cut the quarters crosswise in thick slices.  Combine the prepared apples in a large, non0reactive pot with the water, sugar, cinnamon, and nutmeg.  Bring the water to a boil, then lower the heat to medium and let the apples simmer, stirring often, until they are perfectly soft and most of the liquid has cooked away.  This may take 30-45 minutes, and some of the apple slices will fall apart into a sauce.

Put the bread cubes in a large mixing bowl.  Drizzle the melted butter over the bread and immediately toss the cubes, distributing the butter as evenly as possible.  Spread the buttered bread cubes on a baking sheet and toast them in a 400* oven for about 10 minutes, or until they are golden brown.

Return the toasted bread to the big mixing bowl, and stir in the cooked apples and the raisins.

Beat together the eggs, milk and vanilla, and mix this custard into the apples and bread.  Let the pudding mixture stand for a few minutes as the bread absorbs the liquid, then give it another stir and spoon I into a large battered gratin dish.  Sprinkle the chopped walnuts and brown sugar over the top.

Bake the pudding at 350* for 40 minutes.  Serve it warm, with slightly beaten heavy cream on the side.

Serves 10-15

Bircher Müsli

Bircher Müsli

Source: Adapted from “Good Things” cookbook.

Author’s intro to Bircher Muesli, read it, you will love the dish more!

“This raw fruit porridge, more appetizingly known as Bircher muesli, makes a luxurious breakfast dish.  It was invented by Dr. Bircher-Benner, pioneer of food reform, for patients at his Zurich clinic.

He explained that he felt muesli “corresponds with the laws of the human organism,” its composition, i.e., its proportions of protein, fat and carbohydrate calories, being identical with mother’s milk.  The fact is that Bircher muesli tastes delicious:  it’s the one great contribution of the vegetarian movement to the pleasures of European eating.”

Personal notes:
I will provide the original Bircher muesli recipe from the clinic and the cookbook.  I do however adapt it for my needs-what this meal is super for, is using up all your ‘older’ fruit.  So, I make a big batch (500 grams oats), rather than the individual serving the recipe is for.  I include usually 2 of each fruit, and my fruits usually include apples, pears, banana, kiwi, and dried raisins.  When seasonal, I love adding a ripe persimmon.  Either way, share it with the ones you love and enjoy!

Bircher Muesli
1 level Tbs. coarse oatmeal or rolled oats 1Tbs. condensed, sweetened milk
3 Tbs. water Juice of half a lemon
1 medium apple 1 Tbs. chopped nuts

Put oats and water into a bowl and soak for 12 hours (overnight).  Just before eating, stir in the sweetened condensed milk and the lemon juice, which sharpens the flavour agreeably and helps to keep the apple from turning brown.  Put a flat grater over the bowl and grate in the apple, peel, core and all, but no stalk.  Stir the apple into the oatmeal mixture every so often, to prevent its discolouring.  Add the nuts and serve.