WEEKLY MENU 06.23.24
We’re enjoying an often overlooked simple pleasure during the Weekly Menu 06.23.24~
A reasonably obscure “celebration” honors a classic during the Weekly Menu 06.23.24 ~ National Chocolate Pudding Day is on Wednesday, June 26! Chocolate Pudding doesn’t get enough love, as far as I’m concerned. It’s pretty versatile. Sure, you can eat pudding as a snack or a dessert, but it also makes a fabulous filling in a Chocolate Silk pie and a great addition to any trifle.
Chocolate Pudding info:
Historically, chocolate pudding is a variation of chocolate custard, using starch as a thickener instead of eggs. The 1903 edition of Mary Harris Frazer’s Kentucky Receipt Book and the 1918 edition of Fannie Farmer’s Boston Cooking School Cook Book, both printed recipes for the earlier version, using both eggs and flour.
In 1934, General Foods (Jello) introduced a chocolate pudding mix as “Walter Baker’s Dessert.” However, in 1936, they renamed it “Pickle’s Pudding.”
Chocolate pudding can be purchased ready-made and sold in grocery stores, convenience stores, and gas stations. The popular brands include Jell-O by the Kraft Foods Corporation and Snack Pack by Hunt’s.
National Day Calendar
Chocolate pudding has various types, each offering a unique texture and flavor profile. Here are some of the most popular:
1. Classic Chocolate Pudding
- Description: Made from scratch using milk, sugar, cocoa powder, cornstarch, and vanilla extract.
- Texture: Smooth and creamy.
- Flavor: Rich chocolate taste with a hint of vanilla.
2. Instant Chocolate Pudding
- Description: Pre-packaged mix that only requires milk to prepare. It’s convenient and quick to make.
- Texture: Creamy but can be slightly less rich than homemade versions.
- Flavor: Consistent but can lack the depth of homemade pudding.
3. Baked Chocolate Pudding
- Description: Similar to a chocolate soufflé or cake, this pudding is baked and has a crusty top with a gooey center.
- Texture: Combination of a crisp top and soft, gooey interior.
- Flavor: Intensely chocolatey with a slightly caramelized note from baking.
4. Chocolate Mousse
- Description: We’ll make this light and airy version with whipped cream and egg yolks, giving it a smooth, creamy texture.
- Texture: Light and airy, often with a silky mouthfeel.
- Flavor: Rich and creamy, with a more delicate chocolate flavor.
5. Vegan Chocolate Pudding
- Description: We make this vegan, without dairy or eggs, using plant-based milk (almond, soy, coconut), and often using avocado or tofu for creaminess.
- Texture: Smooth and creamy, similar to traditional pudding.
- Flavor: Chocolate flavor can be pronounced with subtle notes from the plant-based ingredients.
6. Chocolate Chia Pudding
- Description: Made with chia seeds soaked in milk or plant-based milk, mixed with cocoa powder and sweetener. The chia seeds create a gel-like texture.
- Texture: Slightly gelatinous with a bit of crunch from the chia seeds.
- Flavor: Chocolatey with a slightly earthy undertone from the chia seeds.
7. Chocolate Avocado Pudding
- Description: This healthier option is made with ripe avocados blended with cocoa powder, sweetener, and a bit of plant-based milk.
- Texture: Silky and smooth, thanks to the avocados.
- Flavor: Rich and creamy with a distinct avocado undertone that enhances the chocolate flavor.
8. Chocolate Custard
- Description: Custard is thickened with eggs. Similar to pudding, it is richer and, well, more custard-like in consistency.
- Texture: Thick, creamy, and smooth.
- Flavor: Deep, rich chocolate flavor with a hint of vanilla and a custardy undertone.
9. Chocolate Tapioca Pudding
- Description: Made with tapioca pearls, milk, sugar, and cocoa powder. The tapioca pearls give it a unique texture.
- Texture: Creamy with a chewy bite from the tapioca pearls.
- Flavor: Rich chocolate flavor with a slightly chewy texture.
10. Low-Sugar or Sugar-Free Chocolate Pudding
- Description: Sugar substitutes like stevia or erythritol are used instead of regular sugar, catering to those reducing sugar intake.
- Texture: Similar to classic pudding.
- Flavor: Chocolatey but with varying degrees of sweetness depending on the sugar substitute used.
I’m not going to lie: Puddings five (5), six (6), seven (7), nine (9), and ten (10) are not likely to ever get made around here. If you’re going for a healthy dessert, you should probably skip Chocolate Pudding.
Weekly Menu 06.23.24
We’re finishing off Sunday dinner with Chocolate Mousse—a zhushed-up chocolate pudding. Many (many) years ago, I made it with a combination of whipped egg yolks and whipped egg whites, neither of which were cooked. It was delicious, but knowing that the eggs weren’t cooked pretty much creeped me out the whole time we ate it.
I’m making a variation mousse on Sunday. Whipped egg yolks make for a creamy texture, but we will temper them and then cook them over low heat, which makes all the difference in the world. Fresh, homemade whipped cream and chocolate shavings will take this treat over the top. This is a perfect time to get out the martini glasses for individual serving sizes.
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We’re starting out with “smoked” beef tenderloin, which Bert will cook on the kettle grill. Once the charcoal is hot, the beef will only take about an hour on indirect heat. We haven’t used the kettle grill yet this year, and we wanted to use it before June is over.
On Wednesday, we’ll cook the cod on the regular grill. I love cooking fish outside to alleviate any odors, but cod is too delicate to grill without using a fish basket or making some sort of packets. This week, we’re going for a foil method that will give us plenty of flavor.
We’re going “boxy” a few times this week. There is a box of dried mashed potatoes in the pantry that we’re pressing into service on Wednesday. Our summertime staple-frozen boxed burgers are hitting the menu on Friday. Both are easy ways to keep us moving in the kitchen.
WEEKLY MENU 06.23.24
