| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Emlive09 | 1 | servings | |
INGREDIENTS
| 1 | Vanilla bean | |
| 4 | c | Milk |
| 1/2 | c | Plus 2 tablespoons butter |
| 1 | c | Buckwheat |
| 4 | Egg yolks | |
| 1/2 | c | Sugar |
| 1 | tb | Grated lemon zest |
| 1/2 | c | Raisins |
| 4 | Egg whites; beaten until stiff | |
| 1 | c | Cherry jam |
INSTRUCTIONS
Using a sharp knife, split the vanilla bean in half lengthwise. With the back of the knife, scrape the pulp away from the bean. Discard the bean. In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter. Bring to a boil. Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes. Remove from the heat and cool. In a large mixing bowl, whisk the eggs and the sugar together. Stir in the cooled buckwheat mixture, lemon zest and raisins. Fold in the beaten egg whites. Butter a shallow baking pan (8 by 8 by 2-inch, square) with the remaining 2 tablespoons of butter. Pour the buckwheat mixture into the prepared pan. Bake in a preheated 350 degree oven for 30 minutes. Serve warm in individual serving bowls with cherry jam. Yield: 6 to 8 servings Converted by MC_Buster. Per serving: 2092 Calories (kcal); 59g Total Fat; (24% calories from fat); 82g Protein; 327g Carbohydrate; 983mg Cholesterol; 737mg Sodium Food Exchanges: 8 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fruit; 10 Fat; 6 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C47 Converted by MM_Buster v2.0n.
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