The 2011 Sharon Springs Heirloom Recipe Advent Calendar
Check back here every day between now and December 25th!
The townsfolk, farmers, businesspersons and neighbors of Sharon Springs wanted to give everyone a gift to thank you for being so supportive of our village this year. So building on the community growing around The Beekman 1802 Heirloom Cookbook, everyone in town decided to share their favorite holiday heirloom recipes and stories with the world.
We've created this "Video Advent Calendar" in which a different Sharon Springs citizen will share their heirloom holiday story and recipe every day between now and Christmas morning. Be sure to check back each day to see who'll show up. You'll likely recognize quite a few folks, both of the two -and four- legged variety. (Unfamiliar with advent calendars? click here.)
Everyone in town would love to see you in Sharon Springs before the holidays are over. But if you can't drop by, we want to ask you to please support the local businesses on your town's Main Street. (And feel free to share your holiday recipes and stories in the comment section below.)
December 1 – Doug Plummer's "Plummer's Pudding"
Christmas Plum Pudding
1/2 pound beef suet
3 cups flour
1/2 pound raisins
1/2 pound dried currants
2 ounces candied orange peel, chopped finely
1 cup sugar
Zest of 1 lemon
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground salt
2 eggs
1/2 cup milk
Prepare at least 3 weeks before serving, and up to three months before.
In large bowl, whisk together 2 cups of the flour, baking powder, spices and salt. Finely chop the suet with remaining 1 cup flour and add to bowl. Stire in the raisins, currants, orange peel, sugar, spices, salt & zest. Thorougly mix, then stir in the lightly beaten eggs and milk. The batter will be fairly stiff. Steam six hours in a buttered, two-quart pudding mold.
Remove from oven. Once cool, remove from mold. Slowly pour 2 shots of Brandy or Rum over cake, allowing all liquid to absorb. Wrap in cheesecloth and store in cool, dark place. Add more Brandy or Rum every five days, until served. Serve with a hard sauce.
