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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I got this from an old Time-Life African cookbook. It's an elegant start for a dinner, and it's even better for breakfast the next day! Ingredients:
5 slices thin westphalian-style pumpernickel bread |
1/2 cup seedless raisin |
3 tablespoons sugar |
2 teaspoons fresh lemons, rind of |
1 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1 1/2 quarts buttermilk |
Directions:
1. Preheat oven to 250ยบ Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
2. While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
3. Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
4. Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
5. Stirring constantly, add the buttermilk in a fine stream.
6. Taste for seasoning and refrigerate at least 30 minutes.
7. To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.
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