Pumpkin Bread Pudding

December 9, 2014 Leave a Comment

 

Pumpkin Bread Pudding

Pumpkin Bread Pudding

In the Newsday (The Long Island Newspaper) food section, December 7th, 2014.  This recipe for Pumpkin Bread Pudding, came from The Culinary Institute of American’s Chef Bill gave his tips on how to safely bake in a water bath at usaweekend.com.

 

Pumpkin Bread Pudding Recipe

 

Pumpkin Bread Pudding

3 ½ cups heavy cream

1 cup pumpkin puree

1/2 tsp. salt

1 cup sugar

1 vanilla bean (or 1 tsp. vanilla extract)

½ tsp cinnamon

½ tsp. ginger

¼ tsp. nutmeg

9 egg yolks

15 cups ½ inch cubes challah bread, from two small loaves

 

In a medium saucepan over medium heat, combine cream, pumpkin puree, salt and half of the sugar and bring to a simmer with a wooden spoon.  Remove from heat.

Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod.  Add the bean and the seeds from the pan, along with the cinnamon, ginger and nutmeg.  Cover the pan and allow to steep for 15 minutes.

Bring the mixture to a boil over medium heat.  Meanwhile, in a medium-size bowl, combine the egg yolks with the remaining sugar.  Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about one-third of the hot mixture to the yolks to warm them.  Whisk in the remaining cream mixture.  If necessary, strain the mixture through a mesh strainer to remove any egg solids.

Preheat oven to 350 F. and lightly grease a 9×13 inch baking dish.  Place the cubed bread in a large bowl, and pour the cream-and-egg mixture over the bread.  Toss until the bread is coated, then transfer to the prepared pan.  Allow the mixture to soak for about 30 minutes before placing the preheated oven.  Bake until custard is set and the top of pudding is a light golden brown, about 30 minutes.

 

(Recipe for Pumpkin Bread Pudding was in USA Weekend, December 7, 2014)

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Pumpkin Bread Pudding with Gingered Creme Anglaise

January 3, 2014 Leave a Comment

 

Gingered Creme Anglaise

Gingered Creme Anglaise

A new twist on a classic Fall flavor.  To make the Pumpkin Bread Pudding, the only thing you would have to buy would be the heavy cream, everything else you already have.

 

Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding

4 cups white bread, cut into cubes

4 eggs

3 egg yolks

1 ½ cups milk

1 ½ cups heavy cream

¾ cup canned pumpkin puree

1 cup sugar

¼ tsp. salt

1 Tbsp. rum or brandy

¼ tsp. nutmeg

1 tsp. cinnamon

¼ tsp.  ground cloves

2 Tbsp. butter, cold and cut into pieces

Preheat oven to 350 F.  Grease a 13 x 9 inch baking pan.  Put dry bread cubes on cookie sheet in oven 10 to 15 minutes.  Place bread cubes in pan.

In large mixing bowl, whisk together all pudding ingredients except butter.  Pour mixture over bread cubes.  Let sit 10 minutes until bread is fully soaked.  Dab butter over top.

Bake 40 to 50 minutes.  Pudding should be set in center, but not dry.

 

(Recipe for Pumpkin Bread Pudding was in Newsday, USA Weekend, 2013)

 

 

Gingered Creme Anglaise

Gingered Creme Anglaise

 

Gingered Crème Anglaise

Gingered Crème Anglaise

1 cup milk

1 cup heavy cream

2 tsp. ground ginger

1 tsp. vanilla

5 tsp. egg yolks

½ cup sugar

 

In a medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally.  Remove from heat.

While mixture is heating, in a medium bowl, whisk together egg yolks and sugar until smooth.  Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly.  This is to temper the mixture so that the eggs do not cook when combining two temperatures.  Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.  Returning pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.  Do not boil, or sauce will CURDLE (see Quick Tip).  Set aside, uncovered.  Pour over warm pudding, and serve.

Quick Tip:

No stale bread?  Dry bread cubes on a cookie sheet in 350 F. oven for 10 to 15 minutes.

When baking, pudding edges will puff up higher on the sides, but will deflate once it’s removed from the oven.

If sauce curdles, remove from stove and whirl in a blender.  As hot liquids tend to splash, be careful, the sauce DOSE NOT SPLASH OUT OF THE BLENDER WHILE BLENDING.

To store, cover and chill separately in airtight containers for up to 3 days.  Reheat just before serving.

(Recipe for Gingered Crème Anglaise was in Newsday, USA Weekend, 2013)

 

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Ham and Cheese Macaroni Bake

May 8, 2013 Leave a Comment
Ham and Cheese Macaroni Bake

Ham and Cheese Macaroni Bake

Ham and Cheese Macaroni Bake Recipe

Ham and Cheese Macaroni Bake

2 cups uncooked macaroni

3 Tbsp. butter, divided

1 Tbsp. flour

2 cups milk

½ tsp. GROUND NUTMEG

½ lb. sharp cheddar cheese, cut into ¼ inch cubes

¼-1/2 tsp. salt, to taste

½-1 tsp. PENZEYS FRESHLY GROUND PEPPER

½ cup minced onion (1 small)

4 oz. sliced mushrooms (about 2 cups)

¾ lb. cooked ham, diced (about 2 cups)

1/8 tsp. CAYENNE PEPPER

1 cup heavy cream (we found half & half worked fine)

3 Tbsp. Parmesan cheese, grated or shredded

Preheat oven to 425 F.  Boil the macaroni in salted water until tender, about 10-12 minutes.  Drain and return to pot dry.

Melt 2 Tbsp. of butter in a saucepan.  Add the flour, stirring well to blend and remove lumps.  Cook about 1 minute; add the milk, stirring rapidly.  Let simmer about 1 minute, then add the NUTMEG, cheddar, salt and PEPPER.

Heat the remaining butter in a second skillet; add the onions and mushrooms.  Cook, stirring, until mushrooms soften, about 4 minutes.  Add the ham, cook, stirring, for about 1 minute.  Add the cheese sauce, CAYEENE and cream.  Cook, stirring, about 1 minute.

Turn the mixture into the drained macaroni and mix well.  Place in a buttered 10-cup baking dish.  Sprinkle with Parmesan.  Bake for 10 minutes at 425 F.  Turn the broiler to high.  Brown under the broiler until the top is nicely browned, 2-3 minutes.         9 servings      Prep. time: 20 mins.   Cook. time: 15 mins.

(Recipe for Ham and Cheese Macaroni Bake, this recipe was in the store, 2013)

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Penne Alla Vodka

December 30, 2012 Leave a Comment
Penna Alla Vodka

Penna Alla Vodka

I was dying to get this recipe since it is a common dish in all Italian restaurants.  It’s also an easy dish to make for company, and they always think you fussed!

Penne Alla Vodka/by Christine Sheehy/The Greco Family “Cook”Book

Penne Alla Vodka

4 Tbsp. butter

1 small onion, diced

1 clove garlic, chopped

3 leaves basil leaves, chopped

½ cup Vodka (cheaper is better)

1 can (14 oz.) crushed tomatoes

½ pint heavy cream

1 Lb. Penna pasta (may substitute Rigatoni)

1 Lb. chicken or shrimp, pre-cooked

Basil leaves

In a medium sauté pan, melt the butter over medium heat.  DO NOT LET IT BROWN!  Over medium-low heat, cook the onion, garlic and basil until the onion pieces are soft (about 8-10 minutes).  Add vodka to the pan.  Raise heat to boil, stirring the mixture frequently.  Lower heat to simmer and cook sauce for about 8 minutes or until about ¼ of mixture has evaporated and the aroma of the vodka has subsided.  Add the tomatoes.  Continue cooking 5 minutes longer.  Add heavy cream and cook 5 minutes longer.  You may add chicken or shrimp, if you prefer.

Cover the pan and cook an additional 5-8 minutes.  Cook the pasta al dente.  When pasta is ready, drain and transfer to a large bowl.  Add the vodka sauce and toss well.  Garnish with basil leaves, if desired.

(Recipe for the Penne Alla Vodka was in the Greco Family “Cook”Book. Christine Sheehy, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chocolate Macadamia Nut Pie Recipe

October 28, 2012 Leave a Comment

Chocolate Macadamia Nut Pie

The recipe for Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Chocolate Macadamia Nut Pie Recipe

Chocolate Macadamia Nut Pie

3 squares (1oz. each) semi-sweet chocolate

¼ cup margarine

½ cup heavy cream

½ cup Karo Light Corn Syrup

3 eggs

1/3 cup sugar

1/3 cup packed brown sugar

1 jar (3 ½ oz.) macadamia nuts, coarsely chopped & toasted (about ¾ cup)

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

Whipped cream and macadamia nuts dipped in chocolate (optional)

Preheat oven to 350 F.  In small heavy saucepan combine chocolate and margarine; stir over low heat until melted and smooth.  Remove from heat.  Stir in cream and corn syrup until well blended.  In medium bowl beat eggs and sugars until well mixed.  Stir in chocolate mixture until blended.  Stir in macadamia nuts.  Pour into pie crust.

Bake 40 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  If desired, serve with whipped cream am macadamia nuts.    8 servings

TIP:  Although macadamia nuts make this pie extra special and extra rich, you can make an equally exotic version with roasted UNSALTED cashews or pistachios.

(Recipe for the Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Macadamia Nut Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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