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Indian Pudding Fritters
By Jim Baily, "The Yankee Chef"

Being a Yankee, I simply adore Indian Pudding. Many food historians and
critics, alike, contend that Indian Pudding and
Hasty Pudding are one and the
same. This is untrue. Although Indian Pudding has its roots in Hasty Pudding,
the former has additions of ingredients and spices that transforms it to the latter.

I have the pleasure of having a friend who is the present chef at Durgin Park, a
famous restaurant near Fanueil Hall in Boston. Melisha Phillips has been
making the one pudding that has made Durgin Park famous (and vice-versa)
throughout America, the true New England Indian Pudding.

They make it without the sweetness that many contend is the reason it isn't
more often enjoyed. After mixing everything all together, they bake it for over 2
hours in a "slow" oven and the result?

Let's just say they hit the original recipe and, thereby, taste, on the money. You
can see my
blog for their recipe and instructions.

I would like to give you something I don't believe anyone has thought of or
made yet. My inspiration for the following recipe simply comes from my love
of this Yankee dessert.

One recipe, Indian Pudding, cooked and cooled overnight
Dessert sauce of your choice, recipes below
3 c. prepared pancake batter
1 qt. vegetable oil
1 large pot*
Candy thermometer*

Fill your large pot with the vegetable oil. Heat to 350°F, checking the
temperature with a candy thermometer.

Place prepared pancake batter in a bowl; set aside. Remove Indian Pudding
from refrigerator and carefully, and thinly, remove top "skin" from the top. With
a tablespoon or melon baller, scoop out about a heaping tablespoon of cold
pudding and roll between your hands to form a ball. Place in the bowl of
pancake batter and continue until you have 6 balls in the batter. Make 6 more
balls and set them on a plate to coat in batter.

When oil is hot enough, and with 2 forks, roll each ball in batter to evenly and
thickly coat.  Gently lift out the Indian Pudding balls with two forks and lower
into the hot oil, frying 6 "fritters" at a time.

Cook for approximately 45-60 seconds, turning to make sure that all sides are
browned. Transfer to a paper towel lined plate or tray. Upon lifting the last ball
into oil, place the remainder of the balls into the batter and begin coating.

Repeat process with the last 6 fritters. Serve with your choice of sauce listed
below, or visit my blog for more sauces that truly elevate this New England
dessert to a new level.

* Or follow manufacturers instructions for deep frying in your deep fryer. Heat at least 1
qt. oil to 350-degrees F.


Pomegranate Molasses

4 c. pomegranate juice
1/2 c. sugar*
1/4 c. lemon or lime juice

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice
on medium until the sugar has dissolved and the juice is gently boiling over
medium heat. Reduce heat to low and simmer for about 15 minutes, or until it
has a syrupy texture and reduced by at least half.

*If you want your pomegranate molasses to be sweeter, add more sugar to taste,
while you are cooking it.


Apple Cider Sauce

How about more New England flavor?
(please-no emails about the
2nd ingredient and its association
with Yankees).

1 qt. pure apple cider
1/2 c. dark rum (optional)
That's it!

Put cider, and rum (if you are using), in a medium sized saucepan over
medium heat and gently boil, stirring occasionally, until reduced by half and
syrupy in texture. This may take anywhere from 12-25 minutes, depending on
the strength of your stoves heating element.

If you boil it down too much, remember a couple of things: If you decide you
want the cider more thick, once removed from the stove, it will thicken even
more. If you have left over syrup you want to use again, simply, and gently,
heat it back up and it will thin out. Also, As you reduce the cider, stir more
frequently so that it doesn't scorch or burn on the bottom.

And don't forget that veritable French Creme Fraiche. Often overlooked, this
less-sour version of sour cream has always been a delight when served with
fresh fruit. The Yankee Chef offers that although we may be a tad stubborn
when it comes to our food, we are not going to overlook an addition to our
culinary heritage if it is complimentary. And I assure you, the Indian Pudding
Fritters and Creme Fraiche do just that!


About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
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