Favorite Desserts

Indian Pudding

Indian Pudding is the oldest of New England desserts and may people think that it is the best. Early New Englanders baked it on Saturday in the same oven as the baked beans. The pudding cooked for 10 hours in the oven and was eaten for supper, dished up in a soup plate and drowned in thick, sweet cream. Here is the very old, very New England, very Red Lion Inn version , which fortunately takes only 2 hours to cook. Indian Pudding is best if made a day before it is eaten.

Ingredients:

6 cups                   Milk

2                           Eggs

2 2/3 cups             Molasses

3 tbs                     Ground Cinnamon

1 tbs                     Ground Ginger

1 cup                    Peeled, Cored & Thinly Sliced Apples

½ cup                   Raisins

½ cup                   Butter

½ cup                   Cornmeal (plus 2 tbs)

                            Vanilla Ice Cream or Whipped Cream, for topping

Procedure:

• Preat oven to 300°F. Grease a 2 ½ - 3 quart shallow baking dish.
• Combine 5 cups of the milk with the butter in a large saucepan, bring to boil.
• Mix remaining milk with cornmeal in a bowl and add to the scalded milk. Cook 20 minutes over low heat, stirring slowly so mixture does not burn.
• Mix eggs, molasses and spices in a bowl. Add egg mixture to thickened cornmeal mixture and whisk thoroughly. Pour mixture into prepared baking dish and bake for 1 hour.
• Stir apples and raisins into the pudding and bake for 1 hour more or until a toothpick inserted in the center comes out clean. Serve warm, topped with vanilla ice cream or whipped cream.

Red Lion Inn Warm Brown Sugar Cake

Executive Chef Brian J. Alberg of The Red Lion Inn suggests using Hazelnut Ice Cream from Ronnybrook Farm for a cool finish to this warm comfort dessert.

Cake

¾                   cup butter, room temperature

½                   cup sugar                                                                    

¼                   cup brown sugar

½                   teaspoon vanilla

3                    eggs

2/3                cup of hazelnuts ground to the texture of flour

1                    cup flour

½                   teaspoon salt

1                    teaspoon baking powder

Carmel Filling

¾                   cup brown sugar

2                    tablespoons butter, softened

¼                   cup heavy cream

Procedure:

To prepare the caramel, combine all of the ingredients in a medium-sized saucepan. Bring the mixture to a boil, then promptly remove. Transfer the caramel to a heat resistant bowl and place it in the freezer to cool.

Preheat the oven to 350 ºF. Grease 2-1/2 inch muffin pans. In a large bowl, cream together first four ingredients. Add eggs and beat until incorporated. Add hazelnut flour, salt, and baking powder and mix to a cake batter consistency. Scoop the batter into muffin pans and bake for 10 minutes until a crust forms. Remove the pans from the oven and place one tablespoon of caramel into the center of each cake. Bake an additional 20 minutes. Serve the individual cakes warm from the oven with a scoop of ice cream.

Interested in the NEW Red Lion Inn Cookbook? Stop by our Gift Shop to pick one up pr call 413.298.1623 to order over the phone!

Would you like to receive other recipes and information on special dining events as they become available? Just enter your email address: