Fork in the Road at Hundred Acres and Forge (Plus Recipe)
This week, I review Hundred Acres and Forge, both of which are trying for "haute barnyard" appeal.
(The online version's second page doesn't have paragraph breaks; that should be fixed soon; thanks for your patience.)
In other news, Hailey Eber, of Radar magazine, writes a weekly dining newsletter for us, and you should sign up for it here .
This week, Hailey got the pastry chef at Forge to give up her butterscotch pudding recipe.
Butterscotch Pudding Yield: 6 servings
4 tablespoons unsalted butter 1 cup dark brown sugar 1/2 teaspoon salt 1 cup heavy cream 2 cups whole milk 2 tablespoons scotch 1 teaspoon vanilla extract 2 large eggs 2 envelopes powdered gelatin 1/2 cup Crème Fraîche (recipe below)
In a medium sauce pot, combine the butter, brown sugar and salt. Cook over medium heat until butter is melted and sugar is almost dissolved, stirring frequently. Whisk in the heavy cream, milk, scotch and vanilla extract and continue to whisk until just hot but not boiling.
In a medium-sized mixing bowl, lightly whisk the two eggs. Slowly pour approximately half of the hot cream mixture over eggs, whisking constantly. Add the egg and cream mixture to the sauce pot with the remaining cream mixture, whisking constantly. Cook the pudding over low heat, continuing to whisk often, until it just bubbles around the edge of the pot.
Remove from heat, slowly sprinkle in the powdered gelatin, whisking constantly to prevent any lumps. Then strain into a large metal bowl.
Place the bowl over another bowl of ice water to chill and set the pudding. Once cool, spoon into desired dishes and serve with a dollop of Crème Fraîche. [Okay, we're thinking this might be a logistical challenge for the potluck, but those Spaniards did bring an entire leg of jamón.]
Homemade Crème Fraîche Yield: 1 cup
8 ounces heavy cream 1 ounces buttermilk
Combine the two ingredients with a quick stir, then pour into a glass mason jar and close with a screw-top lid. Let the filled jar sit out at room temperature for 24 hours to thicken slightly and ferment. Then refrigerate the cheese until cold, thicker, and ready to use.
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