Back from Vacation

 

Sorry for the delay.  I just returned from my first cruise and I went through the Panama Canal with one top in South America.  It was heaven and I was able to try so native food in Puerto Vallarta and in Nicaragua.  The food on ship was awesome and I tried several things that I’ve never had before, sweet breads, carpaccio, and a few cocktails.  And I tried some things I haven’t had in a while, duck, quail, escargot.  If you have never been on a cruise, I highly recommend it.

 

Besides the cruise, Christmas is upon us.  So my blog has been on the back burner for most of this month.  I haven’t had time for shopping or Christmas baking.  I’m going to try to squeeze some in in the next few days.

 

 

This Week’s Challenge – Bake a new Christmas cookie or bread. 

 

            Bake something you don’t normally make for the holidays.  Try something new.  You can bake a cookie or bread.  It can be a new recipe or a new ingredient.  You may want to research an historic version of a recipe.  For instance, a pudding was a steamed cake, not the sweet dairy dessert we know today.  Gingerbread was something very different form our hard cookies of today.

 

Tip for this Week - Holiday baking tips

 

            Remember when you cooking anything, it continues to cook after you it’s removed from the stove or oven.  The tip is to remove your baking from the oven just before it is done. It will continue to the right doneness as it cools.  Another tip is to allow the cookies to cool slightly before removing theme from the baking sheet. As the cookies cool they will firm up slightly and this to keep their shape when removing them from the baking sheet.  I always use parchment paper on the baking sheet.  There are two reasons.  1) The paper helps the cookies bake evenly.  2) Cleanup is much easier and your baking sheets stay shiny and free of stains, build up and scratches.

 

This Week in Punkin’s Kitchen

 

Punkin’s Bread Pudding

 

The ingredients

Allow the bread to dry slightly.  I used
cubed sourdough bread this time.

Mix the eggs, cream, sugar, vanilla,
and spices together.

Add grated orange rind to the egg
mixture.  I used a micro grater.



pour the custard mixture over the bread.
Toss to coat and set aside.

Add the Craisins and nuts.  I used chopped
almonds.  Gently toss to distribute them.

Add to the prepared baking dish and
spread evenly.  Bake until a knife
inserted comes out clean.
 

It should be golden on top.

Punkin’s Bread Pudding

 

5          Eggs

2 C      Sugar

2 C      Half n half or light cream

1 t        Vanilla, pure extract

1 t        Cinnamon, ground

1 t        Allspice, ground

½ t       Coves, ground

1 T       Grated orange peel

7 C      Bread, cubed or torn

 

½ C     Nuts, slightly chopped

¾ C     Craisin or raisins

 

1.    The day before or early in the morning, dice or tear the bread.  Place the bread in a large bowl and allow it to dry until time to make the bread pudding.

2.    In a large bowl, mix the eggs, sugar, and cream with a whisk. 

3.    Add the vanilla, spices and orange peel.  Whisk thoroughly.

4.     Pour over the bread and toss to coat all the bread.  Allow the bread to set and soak up the egg mixture, about ten minutes. 

5.    Add the nuts and Craisins and toss to mix well. 

6.    Prepare a 9 X 13 baking dish by liberally buttering the dish or spray with cooking spray. 

7.    Pour the bread into a prepared baking dish.  Smooth to evenly cover the pan and bake at 350 degrees for 30-40 minutes. 

8.    It should be browned and the custard should be set.  A toothpick should come out clean.  Remember it will continue to cook after it is removed from the oven.  Allow to cool slight and serve warm or cold with the brandy Cream sauce

Brandy Cream Sauce

 

The ingredients

Melt the butter

Beat the eggs

Add the sugar and eggs, stir to encorporate.

Place on low heat and stir to dissolve the sugar.

Add the cream and brand

 

Cook until all is incorporated and the
Don not allow it to boil, bur stir, heat and
dissolve.  It should be syrupy.

Pour over the brad pudding or add to
individual servings

The sauce should be visiable.



Serve with whipped cream.

1 C      Sugar

½ C     Butter, melted

1          Egg, beaten

1 T       Vanilla, pure extract

¼ C     Brandy

¼ C     Heavy whipping cream

  

1.    Melt the butter in a small saucepan. 

2.    Add the sugar and the egg and incorporate well. 

3.    Place the saucepan over medium low heat and stir to dissolve the sugar.  It should be syrupy. 

4.    Add the vanilla and brandy and blend well. 

5.    Add the cream and blend well. 

6.    Pour the sauce over individual servings or the entire bread pudding.

7.    Top each serving with whipped cream.

 

Note:  for a more delicate pudding, remove the crusts from the bread.  French bread makes a delicate bread pudding.  Bread pudding can be made with what you have on hand.  Leftover hot dog or hamburger buns also work well.  The spices can be varied.  Other fruits and nuts can be added.  Dice apples are very nice.  Try other dried fruits like dried cherries or diced dried apricots.  Coconut or chocolate can also be added

 

Soup of the Week

 

 

Leek and Lentil Soup

 

The ingredients

Place the lentils in a sauce pan and
cover with water.

Thoroughly clean the leeks and slice
thinly.  Saute in a little olive oil or
butter.  When soft add to the lentils.

One or two     Leeks, thorough cleaned and thinly sliced

2 t                    Olive or canola oil

1 sm. bag       Brown lentils

1 t                    Thyme, fresh or dried

Salt and pepper to taste

 

1.    Wash and sliced the leeks.

2.    Heat the oil in the bottom of a soup kettle.

3.    Cook the leeks until soft.

4.    Add enough water to cover the leeks.

5.    Add the lentils and adjust the water level.

6.    Add the thyme, salt and pepper.

7.    Simmer until the lentils are soft, about 30-40 minutes.

8.    Taste and adjust the seasoning. 

 

 

 

Merry Christmas  and Happy Cooking!!