It's that time of the year when your weekly shopping list is a little longer, and you're wondering whether or not you should invite friends over, and then agonise over what you're going to serve them.
Not last year's potato gratin again, or the spinach and cheese omelette that almost burned because you lost track of time. It's a juggling act trying to focus on what's on the stove and what's inside the oven while you carry on a conversation with your guests. They're oblivious to the fact that you need to concentrate and keep your eyes on the oven timer.
It's Christmas, folks! The papers are starting to come out with articles about how not to get stressed, how not to go over budget and how not to get indigestion and heart burn.
A writer once said that Christmas is just one huge domestic hiccup. She said she'd rather skip the whole ritual and the chitter-chatter, not to mention the sweaty times in the mall and the "someone stole my car" as you go around merrily in the parking lot. While it's tempting to relax 100% and be in your PJs on Christmas Day with the fireplace burning and a book of ghost stories, no can do!
After all, Christmas is the time to renew friendships, to open your home, your arms, your wallet and your spirit.
So let's get the kitchen going!
For the rest of December, my blogs will feature recipes from French web sites or magazines. I will translate these recipes for you in case you chance upon my blog and you're also wondering what to make for Christmas. The ingredients will be in table format, while the procedure will be presented this way: French step first followed by the the English step.
I'm starting with pudding because it's the all time favorite comfort food. Also, it warms the heart when it's minus 20 outside, a welcome change from the usual eggs and bacon breakfast!
This recipe is called Pouding aux croissants et aux canneberges. It's from the web site of Coup de Pouce, a French Canadian weekly magazine owned by the Transcontinental Group of Companies.(http://www.coupdepouce.com/recettes-cuisine/recettes/dejeuners/brunchs/pouding-aux-croissants-et-aux-canneberges/r/525).
Pouding aux Croissants et aux canneberges (Pudding with Croissants and Cranberries)
Ingrédients / Ingredients:
| FRENCH | ENGLISH |
| 6 oeufs légèrement battus | 6 eggs, slightly beaten |
| 500 ml (2 tasses) de lait | 500 ml (2 cups) milk |
| 500 ml (2 tasses) de crème à 10 % | 500 ml (2 cups) 10% cream |
| 180 ml (3/4 tasse) de sucre | 180 ml (3/4 cup) sugar |
| 10 ml (2 c. à thé) de zeste d'orange râpé | 10 ml (2 teaspoons) of grated orange peel |
| 5 ml (1 c. à thé) de vanille | 5 ml (1 teaspoon) vanilla |
| 6 gros croissants de 5 po x 3 po (13 cm x 8 cm), coupés en cubes de1 1/4 po (3 cm) | 6 large croissants measuring 5 inches by 3 inches (13 cm x 8 cm), cut into 1/4 inch size cubes |
| 250 ml (1 tasse) de sauce aux canneberges | 250 ml (1 cup) cranberry sauce |
Procédure / Procedure:
1. Dans un grand bol, mélanger les oeufs, le lait, le sucre, le zeste d'orange et la vanille. Réserver.
English: In a large bowl, mix the eggs, milk, sugar, orange zest and vanilla. Set aside.
2. Dans un plat en verre de 13 po x 9 po (33 cm x 23 cm) allant au four, graissé, répartir uniformément la moitié des croissants.
English: Grease a 13 in x 9 inch (33 cm x 23 cm) oven glass pie dish and spread half of the cubed croissants evenly.
3. À l'aide d'une cuillère, couvrir de la sauce aux canneberges et parsemer du reste des croissants.
English: Using a spoon, spread the cranberry sauce over the croissants, then spoon the rest of the croissants as the final layer.
4. Verser lentement la préparation au lait réservée sur la préparation aux croissants et laisser reposer pendant 15 minutes, en pressant de temps à autre avec le dos d'une cuillère pour bien les imbiber.
English: Slowly pour the milk mixture (which you set aside) over the croissants and let rest for 15 minutes. Press the mixture with the back of a spoon to make sure that all the croissants are well soaked.
4. Cuire le pouding au four préchauffé à 350°F (180°C) pendant 50 minutes ou jusqu'à ce qu'il soit gonflé et qu'un couteau inséré dans le centre en ressorte propre.
English: Pre-heat the oven at 350 degrees. Bake the pudding for 50 minutes or until it has fully expanded and a knife inserted in the centre comes out clean.
5. Temps de repos: 15 minutes
English: Wait 15 minutes before serving.
Note: Vous pouvez préparer le pouding jusqu'à l'étape 2 et le couvrir; il se conservera jusqu'à 12 heures au réfrigérateur.
English: You can prepare the pudding up to step 2. Cover and refrigerate. It will keep for 12 hours in the fridge.
How do you make your pudding?
By the way, this isn't a literal translation. If I did a literal translation, your pudding might end up in the you-know-what!
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