'Nana Puddin'

Kira and I returned to the farm last night to be greeted by my parents sitting on the side porch--they promptly handed us each a kitten and a Pabst. We were also greeted by another batch of 'nana puddin' in the fridge (made for the pastor's group that was here on Monday). Kira and I just demolished what was left of it, and it seemed like an opportune moment to "share the love" by posting the recipe.

'Nana Puddin'

1 (8 oz.) package cream cheese
1/2 (14 oz.) can sweetened condensed milk
1 (5 oz.) package instant vanilla pudding
3 cups cold milk
1 tsp vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 oz.) package vanilla wafers

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk, and vanilla extract until smooth. Fold in 1/2 of the whipped topping.

2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

I especially like the last directive. More wedding recipes to come!

Butter and Buttermilk

I haven't tried this yet, but am looking forward to it. Thought you all might want to have a go in the mean time. Thanks, Sam for the call for recipes. Look forward to seeing what everyone else has been cooking!

Anne

Homemade Butter and Buttermilk

6 cups organic heavy cream
Salt to taste (optional).

1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it’s almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.

2. Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.

3. Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.

4. Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate. Makes about 16 ounces (2 cups) each of butter and buttermilk.

A call for more recipes!

Hey all-

I guess I am technically breaking the rules of this blog in making a post without providing a recipe, but I'm not sure anyone has been reading it anyway. In order to keep somewhat with the theme, however, I would like to make some recipe requests.

Zach and Kira, your wedding was wonderful in so many ways, and food played no small role. The local ingredients fantastically prepared made for some pretty memorable meals. If possible, I'd like to replicate parts of some of them. Could you post the recipes for the cornbread and 'nana puddin' that you served at your groom's dinner and, if possible, the (German?) potato salad from your reception?

I'd also like to encourage everyone to re-engage in this blog. Now that we are all becoming quite far-flung, I think it will be one good way to stay in touch. I'm not claiming to have been the postings leader (I think that title goes to Anne), but I do check the site from time to time hoping to see new stuff and it has been awhile.

Ok, so there is my call to arms. I hope to see some good new material soon. Keep eating!

Sam