As I was researching more on red clover and it's benefits I came across a recipe for clover pudding. Now, that was original I thought. I pondered how could I make something similar that works for our family. Creativity and cooking is always an experiment in food combinations. Sometimes you get epic fails (like my roasted radishes last year....like bleck!) and sometimes you get a dish that is divine. This recipe is on my divine list. You would make it seasonally and once a year would be sufficient for this treat.
Red clover is used to gently rid the body of toxins. An infusion of red clover in milk was used to help the elderly and youngsters when they felt they were coming down with a cold or flu. You can read more about the medicinal properties and how to harvest clover HERE.
For those of you who would like to try something different and wildcrafted, this is the recipe I created.
Forage for white, pink or red clover. All of the clover is fine to use and you can mix them like I did. However, red clover has the strongest healing properties. Pick the flower heads of the clover, choosing only the flowers that are fresh with no brown on them.
You will need about 1-2 cups of clover buds. I used a full two cups, however some may not like the end texture result. So if you have texture issues, I would play it safe with one cup of clover flowers.
Remove the petals and place in a medium sized pot.
To the pot add:
1/3 cup white sugar (you could substitute with honey)
1 large egg
2 cups 2% milk
1/2 cup orange juice
1/2 cup 10% cream
pinch of salt
3 Tablespoons Minute Tapioca
Whisk together and allow to sit for 5 minutes. Slowly bring to a boil over medium heat, stirring constantly. Allow mixture to come to a full boil, this takes about 15 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool for about 20 minutes, stirring twice. This pudding will thicken as it cools. Serve warm or chilled. Garnish with a fresh flower if you would like. Refrigerate any leftovers. Enjoy!
For those of you who would like to try something different and wildcrafted, this is the recipe I created.
Forage for white, pink or red clover. All of the clover is fine to use and you can mix them like I did. However, red clover has the strongest healing properties. Pick the flower heads of the clover, choosing only the flowers that are fresh with no brown on them.
You will need about 1-2 cups of clover buds. I used a full two cups, however some may not like the end texture result. So if you have texture issues, I would play it safe with one cup of clover flowers.
Remove the petals and place in a medium sized pot.
To the pot add:
1/3 cup white sugar (you could substitute with honey)
1 large egg
2 cups 2% milk
1/2 cup orange juice
1/2 cup 10% cream
pinch of salt
3 Tablespoons Minute Tapioca
Whisk together and allow to sit for 5 minutes. Slowly bring to a boil over medium heat, stirring constantly. Allow mixture to come to a full boil, this takes about 15 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool for about 20 minutes, stirring twice. This pudding will thicken as it cools. Serve warm or chilled. Garnish with a fresh flower if you would like. Refrigerate any leftovers. Enjoy!
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