|It's getting rather tricky trying to get ready for the holidays and cooking for the kids every day but so far I'm balancing it out. I've been asked some questions about what exactly it is that I do so I thought I would answer them today. But first, this is what the kids are eating today. Good old fashioned steamed Boston brown bread. I am making them baked beans with hot dogs and Boston brown bread goes so well with them. It's really simple to make too. I use pudding molds but traditionally, coffee cans are used. Here is the recipe from King Arthur Flour:|
1 cup whole cornmeal
1 cup pumpernickel flour
1 cup King Arthur Traditional Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins (optional but good)
2 cups buttermilk, nonfat yogurt or sour milk (1cup of milk can be soured with 1 tablespoon of vinegar; let clabber for 5 minutes)
3/4 cup dark, unsulphured molasses
Mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients.
Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well.
Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s).
Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary.
I steam it for more like 3-4 hours.