The source for today’s recipe was a surprise. It was me. Well, uh, me in a past life. When I worked as a food columnist for the Boston Herald, my first ‘real’ job after college, my mom kept a scrapbook of my articles. Going through that book the other day I came across an article I had written for the Sunday section of the Herald that featured three recipes from England – “a country where berries and fruits grow with unmatched flavor, and cream is so thick a spoon can stand in it…” Ah, I could really sling it in those days.
Along with recipes for Peach Fool and Lemon Flummery, there was an easy recipe for Summer Pudding. We didn’t need a lot of step-by-step instructions back then – common sense took us through it. And there's no servings yield - guess they felt anyone could figure that one out.
Here’s to nostalgia and fresh fruit and keeping it simple!
ENGLISH SUMMER PUDDING
1 quart berries
3/4 cup sugar (more or less according to taste)
Slices of bread
Cook berries with sugar a very little water until the juice runs freely. Line a suitable bowl with slices of bread, placing slices close together so that there is no space between them.
Pour into lined bowl the fruit and juice and cover with more bread. Put a plate on top and let pudding remain in refrigerator until the next day. Unmold and serve with thick cream.
Friday, July 18, 2008
No-bake bread pudding is perfect for a sizzling summer
Here’s the second installment of our series on “summer bread pudding.” No heating up the oven or the house. Keep it simple. A friend of mine found this recipe on the Internet, copied it, and gave it to me on a hot, muggy day here.
Use a mixture of your favorite berries to combine with some stale bread slices. Make it up the day before to enjoy the next day. And the next. If there’s any left over.
SUMMER BREAD PUDDING
1/2 loaf sliced white bread with crusts removed
2/3 cup sugar
1/4 cup fresh orange juice
4 cups mixed summer berries (raspberries, sliced strawberries, blueberries, and/or blackberries)
Whipped cream to serve
Line 8x5-inch loaf pan with plastic wrap, leaving enough to cover top of contents later.
Combine berries and sugar in saucepan. Cook over low heat, stirring gently, until sugar dissolves and berries become juicy (about 5 minutes). Stir in orange juice.
Cover bottom of loaf pan with thin layer of berries. Top with layer of bread slices, making sure slices fit together tightly. Add another, thicker layer of berries. Top with layer of bread. Continue process until pan is full, ending with layer of bread. This will probably take 3 layers of berries and 3 layers of bread. Pour remaining juice over last layer of bread. Fold excess plastic wrap over top of bread pudding.
Place bread pan on plate or cookie sheet to catch any overflow of berry juice.
To weigh down pudding: Place second bread pan on top of pudding. Place a few soup or other cans inside empty loaf pan. Place in fridge to chill for at least 8 hours, and up to 24.
After pudding is set, unfold plastic wrap and unmold it by turning loaf pan onto platter. Serve sliced with a dollop of whipped cream. Serves 6-8.
Use a mixture of your favorite berries to combine with some stale bread slices. Make it up the day before to enjoy the next day. And the next. If there’s any left over.
SUMMER BREAD PUDDING
1/2 loaf sliced white bread with crusts removed
2/3 cup sugar
1/4 cup fresh orange juice
4 cups mixed summer berries (raspberries, sliced strawberries, blueberries, and/or blackberries)
Whipped cream to serve
Line 8x5-inch loaf pan with plastic wrap, leaving enough to cover top of contents later.
Combine berries and sugar in saucepan. Cook over low heat, stirring gently, until sugar dissolves and berries become juicy (about 5 minutes). Stir in orange juice.
Cover bottom of loaf pan with thin layer of berries. Top with layer of bread slices, making sure slices fit together tightly. Add another, thicker layer of berries. Top with layer of bread. Continue process until pan is full, ending with layer of bread. This will probably take 3 layers of berries and 3 layers of bread. Pour remaining juice over last layer of bread. Fold excess plastic wrap over top of bread pudding.
Place bread pan on plate or cookie sheet to catch any overflow of berry juice.
To weigh down pudding: Place second bread pan on top of pudding. Place a few soup or other cans inside empty loaf pan. Place in fridge to chill for at least 8 hours, and up to 24.
After pudding is set, unfold plastic wrap and unmold it by turning loaf pan onto platter. Serve sliced with a dollop of whipped cream. Serves 6-8.
Monday, July 14, 2008
Summer bread pudding hits the spot when it's too hot to cook
We’re getting into the dog days of summer. I don’t know why we have to blame all this heat and discomfort on a critter from the canine family, but, no matter, it’s time to head for the beach. Or the AC. And just in time, I’ve been receiving recipes lately for something called “summer” bread pudding, that you can make without heating up the house. In fact, it’s made with layers of bread and berries that you cover and weight down, then keep overnight in the refrigerator, while the flavors meld. After a day or so it’s ready to serve, topped with whipped cream or vanilla ice cream.
Today’s recipe is from one of my very favorite cookbooks, Caprial Cooks for Friends, by Caprial Pence, the award-winning chef and owner of Caprial’s Bistro in Portland, Oregon. Her recipes make for wonderful entertaining, and this one’s a good example. You don’t have to heat up the kitchen to make this summer treat, but it does take a bit of planning ahead so it will be ready for serving time.
In the next few blog articles, we’ll post some other recipes for “summer” bread pudding, but here’s the first installment.
SUMMER PUDDING
3 cups raspberries, rinsed
1-1/2 cups blackberries, rinsed
1 cup blueberries, rinsed
1/2 cup sugar
1/4 cup raspberry liqueur
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
16 slices sweet egg bread, such as challah, or soft white bread
1 cup heavy whipping cream, as an accompaniment
In large saucepan over high heat, combine berries, sugar, liqueur, vanilla extract, cinnamon, ginger, and nutmeg. Bring to a boil and cook just until sugar is dissolved, about 3 minutes. Let cool about 10 minutes.
Lightly grease eight 8-ounce ramekins. Using ramekin as a guide, trim each slice of bread into a circle, disgarding crusts. Using large slotted spoon, place a spoonful of cooled berry mixture in each ramekin, then top with a circle of bread. Divide remaining berry mixture among ramekins. Top each with another circle of bread. Divide remaining berry mixture among ramekins. Top with another circle of bread. Pour remaining juice over each of the puddings to soak. Place ramekins on baking sheet, cover with plastic wrap, and top with second baking sheet. Place 2 or 3 heavy cans on top to add weight. Refrigerate for 24 hours, or up to 2 days.
To serve, run knife around sides of ramekins, and turn each one over onto a place or pasta bowl to release the pudding. Top with dollop of whipped cream. Serves 8.
(Recipe from Caprial Cooks for Friends by Caprial Pence)
Today’s recipe is from one of my very favorite cookbooks, Caprial Cooks for Friends, by Caprial Pence, the award-winning chef and owner of Caprial’s Bistro in Portland, Oregon. Her recipes make for wonderful entertaining, and this one’s a good example. You don’t have to heat up the kitchen to make this summer treat, but it does take a bit of planning ahead so it will be ready for serving time.
In the next few blog articles, we’ll post some other recipes for “summer” bread pudding, but here’s the first installment.
SUMMER PUDDING
3 cups raspberries, rinsed
1-1/2 cups blackberries, rinsed
1 cup blueberries, rinsed
1/2 cup sugar
1/4 cup raspberry liqueur
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
16 slices sweet egg bread, such as challah, or soft white bread
1 cup heavy whipping cream, as an accompaniment
In large saucepan over high heat, combine berries, sugar, liqueur, vanilla extract, cinnamon, ginger, and nutmeg. Bring to a boil and cook just until sugar is dissolved, about 3 minutes. Let cool about 10 minutes.
Lightly grease eight 8-ounce ramekins. Using ramekin as a guide, trim each slice of bread into a circle, disgarding crusts. Using large slotted spoon, place a spoonful of cooled berry mixture in each ramekin, then top with a circle of bread. Divide remaining berry mixture among ramekins. Top each with another circle of bread. Divide remaining berry mixture among ramekins. Top with another circle of bread. Pour remaining juice over each of the puddings to soak. Place ramekins on baking sheet, cover with plastic wrap, and top with second baking sheet. Place 2 or 3 heavy cans on top to add weight. Refrigerate for 24 hours, or up to 2 days.
To serve, run knife around sides of ramekins, and turn each one over onto a place or pasta bowl to release the pudding. Top with dollop of whipped cream. Serves 8.
(Recipe from Caprial Cooks for Friends by Caprial Pence)
Friday, July 11, 2008
Ambrosia bread pudding is blast from the past
Remember that fruit concoction from way back in the seventies that someone labeled “Ambrosia”? I must have been in a nostalgic frame of mind recently when I dredged that one out for a family cookout. I tossed some canned pineapple tidbits, mandarin orange segments, and mini marshmallows together with sour cream and let it sit for a while in the fridge.
Some people at the gathering oohed and ahhed about it (obviously too young to remember that it was a staple at every picnic several decades ago), while others said it was either too sweet, or they preferred fresh fruit, thank you.
So I was left with some of this goopy salad after the outing. And, with stale bread beckoning also, I consulted Spooky the culinary feline, about combining all this stuff into a bread pudding. She said, “Go for it!” We added a few chopped maraschino cherries, for color and a little added ‘oomph,’ to the mix. And her advice was, as usual dependable, and we wound up with a darn good bread pudding. And I can’t believe I actually did this!
AMBROSIA BREAD PUDDING
2 to 3 cups stale bread cubes
1 cup ambrosia salad (see below)
1 tablespoon finely chopped maraschino cherries
2 large eggs
1/4 cup sugar
1-1/4 cups milk
2 tablespoons orange juice
1 teaspoon coconut extract
1 tablespoon butter
Place bread cubes in bottom of buttered or cooking-sprayed 1-1/2-quart (6-cup) baking dish. Gently mix in ambrosia and chopped cherries. In bowl, whisk together eggs, sugar, milk, and orange juice. Stir in coconut extract. Pour liquid ingredients over bread mixture in pan. Scatter bits of butter on top. Let sit about 30 minutes. Bake in preheated 350-degree oven for 40 to 50 minutes or until puffy on top and slightly browned. Serve with your favorite topping. Serves 6.
Some people at the gathering oohed and ahhed about it (obviously too young to remember that it was a staple at every picnic several decades ago), while others said it was either too sweet, or they preferred fresh fruit, thank you.
So I was left with some of this goopy salad after the outing. And, with stale bread beckoning also, I consulted Spooky the culinary feline, about combining all this stuff into a bread pudding. She said, “Go for it!” We added a few chopped maraschino cherries, for color and a little added ‘oomph,’ to the mix. And her advice was, as usual dependable, and we wound up with a darn good bread pudding. And I can’t believe I actually did this!
AMBROSIA BREAD PUDDING
2 to 3 cups stale bread cubes
1 cup ambrosia salad (see below)
1 tablespoon finely chopped maraschino cherries
2 large eggs
1/4 cup sugar
1-1/4 cups milk
2 tablespoons orange juice
1 teaspoon coconut extract
1 tablespoon butter
Place bread cubes in bottom of buttered or cooking-sprayed 1-1/2-quart (6-cup) baking dish. Gently mix in ambrosia and chopped cherries. In bowl, whisk together eggs, sugar, milk, and orange juice. Stir in coconut extract. Pour liquid ingredients over bread mixture in pan. Scatter bits of butter on top. Let sit about 30 minutes. Bake in preheated 350-degree oven for 40 to 50 minutes or until puffy on top and slightly browned. Serve with your favorite topping. Serves 6.
© 2008, recipe by Portia Little.
(Ambrosia: Combine equal amounts of pineapple tidbits, mandarin oranges, and mini marshmallows with sour cream until it meshes together well; let sit in fridge for a couple of hours to combine.)
(Ambrosia: Combine equal amounts of pineapple tidbits, mandarin oranges, and mini marshmallows with sour cream until it meshes together well; let sit in fridge for a couple of hours to combine.)
Thursday, July 10, 2008
Classic Louisiana bread pudding arrived today
What a wonderful surprise to open my e-mail box today and find a recipe from my good Internet friend Pepe in New Orleans. He found this classic bread pudding in a Louisiana Online magazine and very generously passed it on to me.
It’s loaded with some of our favorite goodies – coconut, crushed pineapple, and raisins. And to add to the richness is a full three-fourths of a cup of unsalted butter. Who could resist this wonderful offering? They suggest serving it with a warm rum or whiskey sauce, which I have added following the pudding recipe.
We haven’t been to New Orleans in about ten years, but with enticing dishes such as this, we may have to make it a destination.
LOUISIANA CLASSIC BREAD PUDDING
1/2 loaf stale French bread
4 large eggs
1 cup sugar
3/4 cup unsalted butter, softened
1 12-ounce can evaporated milk
2-1/2 cups milk
Pinch salt
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup crushed pineapple
1/2 cup grated coconut
Rum Sauce (below)
Tear bread into 1-inch chunks and set aside. Beat eggs, 1 stick butter, and sugar until creamy. Add both milks, salt, and vanilla; mix well. Fold in bread, raisins, pineapple, and coconut. Use remaining butter to coat well a 2-1/2 quart baking pan. Pour in pudding and bake at 350 degrees F. for 45-60 minutes, or until set.
Note: We like a light brown crust, so we do not bake pudding in a bain marie, though you may do so.
Serve with a warm rum or whiskey sauce.
(Recipe from Louisiana Online magazine, courtesy of Sarah Liberta)
RUM SAUCE
1/4 cup unsalted butter
1/2 cup heavy cream or half & half
1/2 cup brown sugar
Dash salt
2 tablespoons dark rum
Melt butter in saucepan; add cream, sugar, and salt. Bring to a boil, stirring to dissolve sugar. Remove from heat. Stir in rum. Rewarm over low heat, stirring.
It’s loaded with some of our favorite goodies – coconut, crushed pineapple, and raisins. And to add to the richness is a full three-fourths of a cup of unsalted butter. Who could resist this wonderful offering? They suggest serving it with a warm rum or whiskey sauce, which I have added following the pudding recipe.
We haven’t been to New Orleans in about ten years, but with enticing dishes such as this, we may have to make it a destination.
LOUISIANA CLASSIC BREAD PUDDING
1/2 loaf stale French bread
4 large eggs
1 cup sugar
3/4 cup unsalted butter, softened
1 12-ounce can evaporated milk
2-1/2 cups milk
Pinch salt
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup crushed pineapple
1/2 cup grated coconut
Rum Sauce (below)
Tear bread into 1-inch chunks and set aside. Beat eggs, 1 stick butter, and sugar until creamy. Add both milks, salt, and vanilla; mix well. Fold in bread, raisins, pineapple, and coconut. Use remaining butter to coat well a 2-1/2 quart baking pan. Pour in pudding and bake at 350 degrees F. for 45-60 minutes, or until set.
Note: We like a light brown crust, so we do not bake pudding in a bain marie, though you may do so.
Serve with a warm rum or whiskey sauce.
(Recipe from Louisiana Online magazine, courtesy of Sarah Liberta)
RUM SAUCE
1/4 cup unsalted butter
1/2 cup heavy cream or half & half
1/2 cup brown sugar
Dash salt
2 tablespoons dark rum
Melt butter in saucepan; add cream, sugar, and salt. Bring to a boil, stirring to dissolve sugar. Remove from heat. Stir in rum. Rewarm over low heat, stirring.
Wednesday, July 9, 2008
Strawberries and cream bread pudding is berry good
When U.S. kids were asked to pick their favorite fruit, more than half of them chose the strawberry, according to information from the USDA Agricultural Research Service (ARS).
And no wonder – these bright red berries are nice to look at, fun to pick at local farms, good eating right out of hand. We love the fragrance of the fresh picked ones – if only someone could bottle that fragrance. Those perfume counter vendors could spritz you with Eau de Strawberry as you’re passing by.
They’re also yummy in so many favorite dishes such as the ever-popular traditional strawberry shortcake, as well as in pies, pancakes, scones, muffins, and cobblers. Toss ‘em into a fresh salad along with a balsamic dressing for a refreshing go-along with a summer lunch or dinner.
Today’s bread pudding recipe, which is beyond irresistible, has not only fresh berries, but also strawberry preserves for a double whammy of strawberries. Make it in the early morning before the heat creeps in. We’re going to enjoy it topped with some good vanilla ice cream on this lovely summer day. We thank Betty, our Internet friend from California, for sharing this recipe.
STRAWBERRIES & CREAM BREAD PUDDING
2 tablespoons butter, melted
7 slices day-old bread, torn into small pieces
3/4 cup chopped fresh strawberries
3 large eggs
1-1/4 cups milk
3/4 cup light cream, or half & half
1/4 cup strawberry preserves
3/4 cup sugar
1 teaspoon vanilla extract
Spread melted butter on bottom and sides of 8-inch square baking dish. Toss bread with chopped strawberries, and spread in baking dish. Whisk eggs, milk, cream, strawberry preserves, sugar, and vanilla together in a bowl. Pour over bread. Let sit in fridge about 30 minutes for bread to absorb liquid. Preheat oven to 350 degrees F. Bake pudding 40-50 minutes, or until top is browned slightly and knife inserted in center comes out clean. Serves 12.
(Recipe adapted from recipe on Allrecipes.com, submitted by T Gagne. Photo from Allrecipes.com)
And no wonder – these bright red berries are nice to look at, fun to pick at local farms, good eating right out of hand. We love the fragrance of the fresh picked ones – if only someone could bottle that fragrance. Those perfume counter vendors could spritz you with Eau de Strawberry as you’re passing by.
They’re also yummy in so many favorite dishes such as the ever-popular traditional strawberry shortcake, as well as in pies, pancakes, scones, muffins, and cobblers. Toss ‘em into a fresh salad along with a balsamic dressing for a refreshing go-along with a summer lunch or dinner.
Today’s bread pudding recipe, which is beyond irresistible, has not only fresh berries, but also strawberry preserves for a double whammy of strawberries. Make it in the early morning before the heat creeps in. We’re going to enjoy it topped with some good vanilla ice cream on this lovely summer day. We thank Betty, our Internet friend from California, for sharing this recipe.
STRAWBERRIES & CREAM BREAD PUDDING
2 tablespoons butter, melted
7 slices day-old bread, torn into small pieces
3/4 cup chopped fresh strawberries
3 large eggs
1-1/4 cups milk
3/4 cup light cream, or half & half
1/4 cup strawberry preserves
3/4 cup sugar
1 teaspoon vanilla extract
Spread melted butter on bottom and sides of 8-inch square baking dish. Toss bread with chopped strawberries, and spread in baking dish. Whisk eggs, milk, cream, strawberry preserves, sugar, and vanilla together in a bowl. Pour over bread. Let sit in fridge about 30 minutes for bread to absorb liquid. Preheat oven to 350 degrees F. Bake pudding 40-50 minutes, or until top is browned slightly and knife inserted in center comes out clean. Serves 12.
(Recipe adapted from recipe on Allrecipes.com, submitted by T Gagne. Photo from Allrecipes.com)
Wednesday, July 2, 2008
Blueberry bread puddings have lemon topping
The blueberry bush in the back yard is brimming with berries. That’s great news, you say. Well, it is if you like gray/green berries. A grand total of four of them are now blue, and we hope by tomorrow will be ripe for picking. No need to rush these things. We put a net over the bush to keep our bird buddies and other critters away. Not that we don’t believe in sharing, but we do have our limits.
So to celebrate the future of big blues in the yard, we’re featuring these delightful blueberry bread puddings baked in ramekins and topped with a tart lemon curd made with fresh lemon juice. Lemon adds such a refreshing touch to summer desserts. Make these up in the morning while it’s still cool, and enjoy for dessert later.
BLUEBERRY BREAD PUDDINGS WITH LEMON CURD
Puddings:
1-1/4 cups 2% reduced-fat milk
1/2 cup sugar
1-1/2 teaspoons grated lemon rind
3 large eggs, lightly beaten
4-1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray
1-1/2 cups fresh or frozen blueberries, divided
Lemon curd:
1/3 cup sugar
1 large egg, lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter
To prepare puddings: combine first 4 ingredients in large bowl, stirring well with whisk. Add bread, tossing to coat. Cover and chill 30 minutes or up to 4 hours. Preheat oven to 350 degrees F.
Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
Cover each ramekin with foil. Place ramekins in 13x9-inch baking pan; add hot water to pan to depth of 1 inch. Bake, covered, at 350 degrees F. for 15 minutes. Uncover and bake an additional 15 minutes, or until knife inserted in center comes out clean.
To prepare lemon curd: combine 1/3 cup sugar and 1 egg in small saucepan over medium heat, stirring with whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats back of a spoon, stirring constantly with whisk.
Place saucepan in large ice-filled bowl for 5 minutes or until lemon curd cools to room temp. Serve lemon curd over warm bread puddings. Yield: 8 servings (serving size: 1 bread pudding and 1 tablespoon lemon curd)
CALORIES 240 (20% from fat); FAT 5.2g (sat 2g, mono 1.8g, poly 0.7g); PROTEIN 7.1g; CHOLESTEROL 112mg; CALCIUM 84mg; SODIUM 234mg; FIBER 1.7g; IRON 1.2mg; CARBOHYDRATE 41.9g.
(Recipe from Cooking Light, November 2002)
So to celebrate the future of big blues in the yard, we’re featuring these delightful blueberry bread puddings baked in ramekins and topped with a tart lemon curd made with fresh lemon juice. Lemon adds such a refreshing touch to summer desserts. Make these up in the morning while it’s still cool, and enjoy for dessert later.
BLUEBERRY BREAD PUDDINGS WITH LEMON CURD
Puddings:
1-1/4 cups 2% reduced-fat milk
1/2 cup sugar
1-1/2 teaspoons grated lemon rind
3 large eggs, lightly beaten
4-1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray
1-1/2 cups fresh or frozen blueberries, divided
Lemon curd:
1/3 cup sugar
1 large egg, lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter
To prepare puddings: combine first 4 ingredients in large bowl, stirring well with whisk. Add bread, tossing to coat. Cover and chill 30 minutes or up to 4 hours. Preheat oven to 350 degrees F.
Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
Cover each ramekin with foil. Place ramekins in 13x9-inch baking pan; add hot water to pan to depth of 1 inch. Bake, covered, at 350 degrees F. for 15 minutes. Uncover and bake an additional 15 minutes, or until knife inserted in center comes out clean.
To prepare lemon curd: combine 1/3 cup sugar and 1 egg in small saucepan over medium heat, stirring with whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats back of a spoon, stirring constantly with whisk.
Place saucepan in large ice-filled bowl for 5 minutes or until lemon curd cools to room temp. Serve lemon curd over warm bread puddings. Yield: 8 servings (serving size: 1 bread pudding and 1 tablespoon lemon curd)
CALORIES 240 (20% from fat); FAT 5.2g (sat 2g, mono 1.8g, poly 0.7g); PROTEIN 7.1g; CHOLESTEROL 112mg; CALCIUM 84mg; SODIUM 234mg; FIBER 1.7g; IRON 1.2mg; CARBOHYDRATE 41.9g.
(Recipe from Cooking Light, November 2002)
Subscribe to:
Posts (Atom)
Posts
