Thanks to CSA member Kathy Faix for submitting this recipe! Send us a recipe. If we print it, we’ll send you a treat in your next box.
Ingredients:
You will need 2-3 oranges for this recipe (yield 2 teaspoons grated peel, orange peel slices and 1 cup juice). Use what ever tastes great in season: navel, blood, cara cara, tangerines or minneola oranges. Even lemons or limes would be tasty but you might like to increase the sugar
4 cups milk
3/4 cup sugar
3/4 cup semolina or cream of wheat
1/2 cup butter
2 teaspoons grated orange peel
2 teaspoons vanilla extract*
5 eggs
several pieces of orange peel
1 cup orange juice
3/4 cup sugar
3 cloves
1 inch- piece of cinnamon stick
Directions:
Preheat oven to 350 degrees and generously butter 9×12 inch baking dish(don’t use a smaller one because at this size the dish is filled to the top). Slowly heat the milk and sugar in a saucepan so that it does not boil or burn. Stir the mixture while heating to dissolve the sugar. When the milk is hot but not boiling, add the semolina slowly. Stir continuously for 10 minutes being sure that no lumps form. The mixture will become thick, remove from heat. Add butter, grated orange peel and vanilla extract. Mix well.
Separate the eggs. Beat the yolks in a small bowl or cup. Add a half cup of the hot cereal to the yolks whisking so as to not cook the eggs but warm them. Add another half cup of the cereal and whisk. Add this mixture to the cooked cereal and stir well. In a separate large bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the cereal. Pour batter into the baking dish. Place in the center of the oven and cook for 1 hour and 10 min. If the top browns too quickly place a sheet of tin foil over the top. Remove the cake from the oven and let cool.
Meanwhile, remove orange peel using a vegetable peeler or sharp knife. Cut into thin strips. Combine all the remaining ingredients into a small saucepan and bring to a boil. Simmer for 10 minutes.
Serve pudding cake with candied peel syrup over the top.
Serves 6-10.
* if you prefer to use one vanilla bean instead, place the split bean and scraped seeds into the milk when heating.
Adapted from “Greens” cookbook recipe of Semolina Pudding with Blood Orange Syrup. A soft sweet pudding of Greek origin.
