SHAN KENDALL Wins the Grand Prizes!
We have 10 Winners in the 2010 Raw Milk Recipe Contest
I will spare you the usual “it was so hard to choose a winner” entrée to this announcement of the winners of the Raw Milk Recipe Contest. About 40 entries were received (Yes, they are all just too awesome). Many of these recipes will be published in the paper version of Living Food (available March 1 here).
There are nine second-place winners. These contestants will receive the prize of Living Food—bulletin #1 Lacto-fermentation and bulletin # 2 Sugars and Artificial Sweeteners (downloadable pdf—value of $10 each) and of course the Real Milk and Dairy Products issue when it rises to the top in February!
Buttermilk Biscuits from Ms Cowboy–Dawnnell Holmes, of Real Farm Foods, Norwood, Missouri.
Heather Ash, a food blogger from Spanish Fork, Utah submitted the Clam Chowder Recipe (Annie and I are making it today!).
Sour Milk Pancakes by Kat Hickey
Cheesecakes by Peter M. another food blogger
Raw Chocolate Truffles by Becca Griffith
Queso Cakes by Stacie at Red Hog Farm in Colton, Oregon
Ice Cream from Diane at Peaceful Acres Farm
Egg Nog (and Ice Cream) Carol and Rich Radke; Coyote Ridge Farm of Kerkhoven, Minnesota
Macaroni and Cheese by Gena Miller of Washington state, the Girl Gone Domestic
See all entries here.
Now, (click here for silent drum roll) for the grand prize winner. The grand prize is all Living Food pdfs, two sets of the paper versions mailed (a set for her and a gift set for a friend); 2 Weston A. Price Foundation booklets called Principles of Healthy Diets; AND the Vaccine Safety Guide, a desk reference manual for concerned parents and health practitioners on the safety, need and effectiveness of vaccinations by Neil Z. Miller. The grand prize winner is SHAN KENDALL, a Weston A. Price Foundation Chapter Leader from Grass Valley/Nevada City California. She says this Persimmon Pudding is a family favorite for the holiday season:
8 servings Preheat oven to 325˚
This recipe is an adaptation of a Persimmon Pudding recipe from my Great-aunt Agnes. I grew up in Illinois where we collected wild native persimmons after the first frost in the fall. We pulped the persimmons through a colander or food mill and made persimmon pudding for Thanksgiving and Christmas. Extra pulp was frozen for making puddings through the winter. The astringent Japanese fruits (Hachiya) we get here in California have a similar flavor, are almost seedless and are lots juicier. (I use more flour in this adapted recipe.) The Hachiya persimmons must be jelly-ripe for use in persimmon pudding.
The major adaptation for this recipe is the soaking for 12-24 hours of the flour. I take the 1 ½ cups of flour and mix it with 1 ½ cups of filmjolk (or yogurt or buttermilk) the day before I wish to make the pudding and leave it in a warm place to soak. (You could also try sprouting whole wheat or spelt berries, dehydrating them and then grinding the flour. In that case, you would increase the rich milk or cream to 2 ½ cups.)
Put persimmons through a colander or remove seeds and puree the persimmons in a blender. You will need about 2 cups of persimmon pulp.
½ cup Rapadura or Succanat sugar
½ cup maple syrup
1 ½ cups flour + 1 ½ cups filmjolk (or yogurt or buttermilk) – soaked 12-24 hours
1 teaspoon baking soda
1 teaspoon Celtic sea salt
½ cup melted butter
1 cup rich milk or cream
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon freshly grated nutmeg
1 cupful of raisins and/or Crispy nuts (pecans or walnuts) – see Nourishing Traditions, p.513 – optional
Bake the pudding in a greased Pyrex bowl or 9×9-inch baking dish. Bake until an inserted knife comes out clean – about 1 hour. Serve warm or cool with whipped cream or plain thick, heavy cream.
Note: Aunt Agnes used to stir the pudding frequently during the baking process and she baked it for up to 2 or 3 hours. This produced a darker, more “candied” pudding. You can try it this way, if you like.—Shan Kendall
Thanks to Shan Kendall and all the contestants– Augie and Annie.
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