HUTSPOT
Make and share this Hutspot recipe from Food.com.
Provided by TammieV
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Dice& boil onions and carrots 20 minutes.
- Drain.
- Boil peeled and quartered potatoes 20-25 minutes, til tender.
- Drain and dry thoroughly.
- Add onions and carrots mash well.
- Add salt, pepper, butter and milk.
- Mix.
- Warm all together and serve hot.
SUSSEX POND PUDDING
The "pond" in a Sussex pond comes from the liquid that slowly cooks inside the pastry; as the pudding steams, butter and brown sugar melt into sliced lemons, morphing into a glossy, perfumed sauce (our take has kumquats as well).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Make the dough: Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal. Add ice water, and process until mixture forms a soft dough. Shape dough into a disk, and wrap in plastic. Refrigerate 30 minutes.
- Set a round wire rack in bottom of a large stockpot. Set four 1-cup pudding basins or ramekins (about 3 3/4 inches in diameter and 2 1/2 inches high) on rack. Fill pot with enough water to come about three-quarters of the way up sides of pudding basins. Remove basins, and dry. Cover pot, and bring to a boil.
- Butter four 5-inch rounds of parchment paper; set aside. Unwrap dough; transfer to a lightly floured work surface. Roll out to 1/8 inch thick, and cut out four 9-inch rounds. Cut a 2-inch wedge from each round to make it easier to fit dough into basins; wrap wedges and remaining scraps of dough in plastic, and refrigerate until ready to use. Fit a dough round into each basin, overlapping cut sides of wedge and pressing seams to seal, allowing a 1-inch overhang.
- Fill the puddings: Sprinkle 1 tablespoon brown sugar into each basin. Divide butter among basins. Add kumquats and lemon slices, dividing evenly. Sprinkle each with 2 tablespoons brown sugar.
- Transfer remaining dough to a lightly floured work surface. Roll out to 1/8 inch thick. Using 2 1/2-inch cutters, cut out 4 rounds. Place on top of filling. Fold overhang over top, and pinch seams to seal.
- Place a parchment round, buttered side down, on top of each pudding. Make a pleat in center of each round. Cover each with a 6-inch round of foil, pleating if desired. For each pudding, cut a piece of kitchen twine about 3 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
- Lower puddings into boiling water; cover. Return to a boil; reduce to a simmer, and steam 2 1/2 hours, adding boiling water occasionally to maintain level.
- Transfer puddings to a wire rack, and let cool 10 minutes. Run a knife around edges of bowls to loosen, and invert puddings onto serving plates. Serve warm.
AUDREY HEPBURN'S HUTSPOT
There are many versions of Hutspot, this one was from Audrey Hepburn's family. She was born in the Flemish part of Belgium, hence the Dutch name. It was originally only the vegetables, but when times were good, meat would be added. This version is "met Klapstuk" (with beef). It can also be eaten with Rookworst (a Dutch smoked...
Provided by Carolyn Haas
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Put 1 cup of water into a pot. Add beef, lightly peppered and salted, and cook over low heat until it is tender - about 1 hour. Remove meat, tent with foil and set aside.
- 2. Increase heat to medium and stir to thicken gravy. Pour gravy over meat and cover with the foil to keep warm.
- 3. While meat cooks, place potatoes in a pot and add water to just cover potatoes. Add carrots and onions. Bring water to a boil, reduce heat, cover pan, and cook until vegetables are tender, about 20 minutes. Mash veggies into a puree, adding salt and pepper.
- 4. To serve, place vegetable puree on a platter, cover with sliced meat and gravy. Have mustard on table for people to help themselves.
HUSHPUPPIES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield about 30 hushpuppies
Number Of Ingredients 11
Steps:
- Using a fine-meshed sieve over a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Using a rubber spatula, stir in the buttermilk, egg, and scallions, until a batter is formed. (Take care not to over-mix the batter or the hushpuppies will be dense.)
- Pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 375 degrees F. Working in small batches, using a greased teaspoon, drop spoonfuls of batter into the oil, turning once, frying until golden brown and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the hushpuppies to a paper towel-lined plate and sprinkle with salt. Serve immediately.
- Cook's Note: Using a greased spoon (vegetable oil spray works well) helps to release the batter from the spoon. Additionally, if you drop the batter off of the tip of the spoon it will form ball shapes; if dropped off the side it will form oblong shapes.
HUDSPUD
My mom makes this often, she said one day her and my dad were boiling potatoes and said, why don't we throw some carrots in there? They add a splash of orange color to the potatoes and are delicious. I can't find another hudspud recipe on Google.
Provided by Emily and Her Sweet
Categories Potato
Time 45m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer potatoes, carrots, and red onion in a pot with water, uncovered, until cooked, about 30 minutes. Test with a fork to be sure, it should pierce the potatoes easily.
- Drain and remove to a bowl.
- Add butter or margerine, and a splash of milk--not much, because the carrots will make it watery. Add salt & pepper to taste. Beat with beaters until smooth.
Nutrition Facts : Calories 288, Fat 3.4, SaturatedFat 2, Cholesterol 8.2, Sodium 63.9, Carbohydrate 59.4, Fiber 7.7, Sugar 4.3, Protein 6.9
HUDUTU
This origins of this seafood soup - seared fish, shrimp and conch quickly poached in a simple coconut broth - can be discerned by its elements. It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live. The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
Provided by Francis Lam
Categories soups and stews
Time 1h
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Using a spice grinder, pulverize the oregano, and reserve ½ tablespoon of the powder for the soup. Season the shrimp with ½ teaspoon cumin, 1/3 of the oregano powder, salt to taste and a few pinches of adobo powder, if using. Pound the conch until tender with a mallet or the back of a knife, cut into bite-size pieces and season as you did the shrimp. Pat the snapper dry with paper towels, and season with 1/2 teaspoon cumin, the last third of the oregano powder, salt to taste and a few pinches of adobo powder, if using.
- Heat 1/4 inch of oil in a large frying pan over medium-high heat, until lightly smoking. Carefully place the snapper pieces into the oil, working in batches if necessary. Turn heat up to high, and sear until richly browned, about 3 minutes. Flip and sear the other side, another 3 minutes or so. Remove the fish to a plate.
- Heat 1 tablespoon of oil over medium heat in a large pot. Add the minced garlic, chopped peppers and cilantro and cook, stirring occasionally, until softened, about 5 minutes. Add the coconut milk, 5 cups water, sofrito, the remaining 2 1/2 teaspoons cumin, the reserved 1/2 tablespoon oregano powder and chicken bouillon. Bring this to a simmer over medium-high heat, stirring occasionally to keep the fat from separating. When it comes to a simmer, add the snapper, and turn the heat to high. When the liquid comes to a simmer again, add the shrimp. When it comes to a simmer again, add the conch, if using, and immediately turn off the heat. (The conch will cook quickly in the residual heat of the soup.) Season with salt to taste.
- Divide immediately in shallow bowls to prevent the conch from overcooking, and serve with the machuca, which guests can spoon into their bowls as desired.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 40 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 28 grams, Sodium 969 milligrams, Sugar 0 grams, TransFat 0 grams
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