{"id":828,"date":"2009-10-12T10:31:35","date_gmt":"2009-10-12T14:31:35","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=828"},"modified":"2009-10-12T10:31:35","modified_gmt":"2009-10-12T14:31:35","slug":"la-fonda-pudding","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/la-fonda-pudding\/","title":{"rendered":"La Fonda Pudding"},"content":{"rendered":"

\"LaFonda<\/a><\/p>\n

The Fred Harvey Company operated restaurants, cafes and hotels along the Santa Fe railroad primarily in the western and mid-western states of North America. A total of eighty-four Fred Harvey facilities operated along the western routes of the Santa Fe and were located in strategic rail stops offering patrons a place to rest and dine a lavish meal such as the La Fonda Hotel. This dessert was a favorite of rail patrons for years and is adapted from the dessert section recipe found on page 300 in the book Dining By Rail, published in 1993 by James Porterfield. The original recipe is listed first, and then my updated version with a few minor changes. Combining my love of fallen flag railroads and cooking, here is another featured dining car recipe which originally appeared in my Food Buzz “24 Meals, 24 Hours, 24 Blog’s” for February 2009 entitled, Foodbuzz 24,24,24: Celebrating and Reliving A History of Fine Dining on North American Railroads<\/a>.<\/p>\n

\"Fred<\/a><\/p>\n

The current La Fonda Hotel<\/a> was built in 1922 on the site of previous inns. In 1925 it was acquired by the Atchison, Topeka & Santa Fe Railroad, which leased it to Fred Harvey. From 1926 to 1968, La Fonda was one of the Harvey Houses, a renowned chain of fine hotels. Since 1968, La Fonda became locally owned and operated and has continued a tradition of warm hospitality, excellent service and modern amenities while maintaining its historic integrity and architectural authenticity. The La Fonda Hotel is still in operation today in the heart of Santa Fe, New Mexico.<\/p>\n

\n

The Original Recipe<\/em><\/p>\n

La Fonda Pudding<\/strong>i<\/sup><\/p>\n

\"Santa<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Yield: 8 servings<\/p>\n

Ingredients<\/td>\n<\/tr>\n

1<\/td>\nCup<\/td>\nGraham Crackers, finely crushed (12 each)<\/td>\n<\/tr>\n
3<\/td>\nEach<\/td>\nEgg yolks, well beaten<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nSugar<\/td>\n<\/tr>\n
1\/8<\/td>\nTsp.<\/td>\nSalt<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nWalnuts, chopped<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nVanilla extract<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nBaking powder<\/td>\n<\/tr>\n
3<\/td>\nEach<\/td>\nEgg whites, beaten to light peaks<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nWalnuts, chopped<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nCrush graham crackers fine using a rolling pin and set aside for a later use.<\/td>\n<\/tr>\n
2.<\/td>\nButter bottom and sides of baking pan and set aside.<\/td>\n<\/tr>\n
3.<\/td>\nSeparate egg yolks from whites. In medium mixing bowl, beat eggs until thickened and of a lemon color. Continue beating constantly as you gradually add the sugar.<\/td>\n<\/tr>\n
4.<\/td>\nInto the egg yolk and sugar mixture, fold in the graham cracker crumbs, salt, chopped nuts, vanilla, and baking powder.<\/td>\n<\/tr>\n
5.<\/td>\nBeat egg whites until light peaks form, then fold into the other mixture.<\/td>\n<\/tr>\n
6.<\/td>\nPour the mixture into a baking pan and bake for 45 minutes, or until inserted knife blade come out clean.<\/td>\n<\/tr>\n
7.<\/td>\nRemove baking pan to wire rack and let cook for 10 minutes.<\/td>\n<\/tr>\n
8.<\/td>\nRemove the pudding from the pan and cut into 2-inch squares.<\/td>\n<\/tr>\n
9.<\/td>\nServe topped with whipped cream and sprinkle of chopped walnuts.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n

The Updated Recipe<\/em><\/p>\n


\n<\/a>\"La<\/a><\/p>\n

\n

La Fonda Pudding<\/strong><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Yield: 9 portions<\/p>\n

Ingredients<\/td>\n<\/tr>\n

1 \u00bd<\/td>\nCup<\/td>\nGraham Crackers, finely crushed (divided)<\/td>\n<\/tr>\n
3<\/td>\nEach<\/td>\nEgg yolks, well beaten<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nSugar<\/td>\n<\/tr>\n
1\/8<\/td>\nTsp.<\/td>\nSalt<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nWalnuts, chopped (divided)<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nVanilla extract<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nBaking powder<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nBakers cocoa powder<\/td>\n<\/tr>\n
3<\/td>\nEach<\/td>\nEgg whites, beaten to light peaks<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nChocolate syrup<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nWhipped cream<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nCrush graham crackers fine using a rolling pin and set aside for a later use.<\/td>\n<\/tr>\n
2.<\/td>\nButter bottom and sides of baking pan and set aside.<\/td>\n<\/tr>\n
3.<\/td>\nSeparate egg yolks from whites. In medium mixing bowl, beat eggs until thickened and of a lemon color. Continue beating constantly as you gradually add the sugar.<\/td>\n<\/tr>\n
4.<\/td>\nInto the egg yolk and sugar mixture, fold in the 1 cup graham cracker crumbs, salt, \u00bd cup of the chopped nuts, vanilla, baking powder and cocoa powder.<\/td>\n<\/tr>\n
5.<\/td>\nBeat egg whites until light peaks form, then fold into the other mixture.<\/td>\n<\/tr>\n
6.<\/td>\nPour the mixture into a baking pan and bake for 45 minutes, or until inserted knife blade come out clean.<\/td>\n<\/tr>\n
7.<\/td>\nRemove baking pan to wire rack and let cook for 10 minutes.<\/td>\n<\/tr>\n
8.<\/td>\nRemove the pudding from the pan and cut into 9 even squares.<\/td>\n<\/tr>\n
9.<\/td>\nServe each portion topped evenly with whipped cream, then sprinkle on top the graham cracker crumbs, a sprinkle of chopped walnuts and then the chocolate syrup.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

i<\/sup> Porterfield, James D. (1993). Dining By Rail. New York, New York: St. Martins Press. p. 300<\/p>\n","protected":false},"excerpt":{"rendered":"

The Fred Harvey Company operated restaurants, cafes and hotels along the Santa Fe railroad primarily in the western and mid-western states of North America. A total of eighty-four Fred Harvey facilities operated along the western routes of the Santa Fe and were located in strategic rail stops offering patrons a place to rest and dine […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[164,23,157,11],"tags":[2089,315,2057,331,336,335,334,167,333,332,338,337],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t