It’s been a quiet week in Lake Woe-is-me, where the woman is strong (usually) and the shoes are plentiful. I don’t know about you, but once the holidays are over and the new year is here, I get kind of blue. Maybe it’s the knowledge that retribution for the culinary bacchanal I’ve been living since Thanksgiving has now come due (if I ever want to fit into anything other than my fabulous heels.) Maybe it’s the letdown after the build up of the holidays. Or it could be that spring and its warmth and green are at least 3 long cold months away. Whatever the cause, the blue meanies can take hold and hang on with a vengeance. So naturally I was anticipating the onset of the woe-is-me’s as January unfurled before me. Imagine my surprise when it didn’t happen. Or rather hasn’t happened, yet. Now don’t get me wrong, I’m not trying to feel like crap. In fact, I spend a good deal of my time thinking of ways NOT to feel like crap. So my relatively bright mood lately has me completely flummoxed. What exactly did I do to deserve this? Who the hell do I think I am, feeling all cheerful-like? Something must be wrong. I’m supposed to be sad. I’m supposed to be anxious. I have no job yet, money is running out, and George Clooney STILL hasn’t called. Come ON! These are not the circumstances that foster a blithe spirit. I suppose I could attribute it to a distant brightening of my prospects, but the whole thing makes me very unsettled. Winter is for moping, I know that! Oh well, I guess I’ll just have to suffer through it and be cheerful. For now… 😉
When I’m blue, I seek out comfort food, preferably something soft, something creamy. It’s comforting, and quiet (no pesky crunching) and it makes me feel better when things around me have gone to pot. So in this uncomfortable burst of mysterious jollity, I decided to combine the comfort of pudding with the sunshiny-ness of citrus. This recipe for Orange Budino is just the stuff to keep the shine on your mood.
Budino is the Italian word for pudding. My recipe was adapted from one in Bon Appetit using Meyer lemons. Meyer lemons are in season in the winter, but tend to be a bit pricey and not available everywhere. I decided to use orange instead, and I think I like it even better. I’ve also reduced the eggs in the original recipe, removing one of the yolks, and added just a touch of almond. The result is a light soufflé-type pudding with a meringue-like top and rich pudding bottom. I make this in 4 small ½ cup ramekins but you could easily double the recipe and make this in 6 larger ¾ cup ramekins for a more cheer-filled portion.
Makes 4 ½-cup servings
- 1 whole egg and 1 egg white
- 1/4 cup + 1 TBSP granulated sugar
- 2 TBSP flour
- 2 TBSP orange juice (from 1/2 a large orange)
- 1 TBSP lemon juice
- 1/4 tsp almond extract
- 1 TBSP orange zest (from 1 large orange)
- ¼ cup + 3 TBSP milk (I use 2% because that’s what I had- use whatever you prefer)
- A pinch salt
Preheat oven to 350°F. Lightly butter or spray four ½ -cup custard cups or ramekins. Combine 1/4 cup sugar, egg yolk, flour, orange and lemon juices, and orange peel in large bowl; whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 1 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into orange mixture in 2 additions. Divide mixture evenly among ramekins. Place cups in roasting pan and carefully pour enough hot water into pan to come halfway up the sides of the cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired. Calories = approx 130 per serving.
|Article first published as It’s Been a Quiet Week in Lake Woeisme on Technorati.|