Recipe

Chef John Hogan's Persimmon Pudding Recipe


Print Recipe

Ingredients
  • 2 tb Butter
  • 1 ts Salt
  • 2 c Veal stock
  • 1 cn Carrots; tiny, whole, draind
  • 3 tb Flour
  • 2 tb Shallots ; minced
  • 1/2 lb Mushrooms; small, fresh
  • 1 md Garlic clove; minced
  • 1/4 lb Bacon; sliced, sliced
  • 1 1/2 ts Worcestershire Sauce
  • 1 lb Onions; tiny, white; cooked
  • 2 c Red Burgundy wine; divided
  • 1/8 ts Black pepper
  • 2 lb Veal shoulder; boneless, in 1" cubes

Directions
  • Step #1 Saute bacon in large saucepot until crisp.
  • Step #2 Remove bacon leaving 2 tbsps drippings in pot; set bacon aside.
  • Step #3 Heat drippings until hot.
  • Step #4 Add veal, a few pieces at a time; brown on all sides; remove and set aside.
  • Step #5 Add shallots & garlic; saute 2 mins.
  • Step #6 Add flour; cook & stir 1 mins.
  • Step #7 Return veal to pot.
  • Step #8 stir in the stock, salt, pepper, 1-1/2 c wine & Worcestershire sauce.
  • Step #9 Bring to boiling point.
  • Step #10 Simmer, covered, until veal is tender.
  • Step #11 about 1-1/2 hrs.
  • Step #12 In skillet melt butter; add mushrooms; saute 3 mintues; keep warm.
  • Step #13 Add carrots, bacon, mushrooms, onions, & remaining wime to stew during last 5 mins of cooking.
  • Step #14 Spoon into serving casserole.
  • Step #15 Sprinkle top with sliced parsley, if desired.
  • Step #16 SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979.
  • Step #17 --.
  • Enjoy the CHEF JOHN HOGAN'S PERSIMMON PUDDING recipe

Viewing CHEF JOHN HOGAN'S PERSIMMON PUDDING Receipe