Cranberry Almond Bread Pudding with Amaretto Sauce

breadpudding2

Years ago, my sister sent me a recipe for bread pudding which I believe she found in the Austin Statesman. I added cranberries and our family raved about it. I do not think I ever made bread pudding before that, but have certainly made up for it since. This has become a keeper, a favorite, a lovely holiday tradition for the Parker kitchen. I have mentioned it before on Kitchen Keepers, but it deserves a stand alone post. I served it this week at our family Christmas dinner.  it is also a favorite guilty pleasure served for next morning’s breakfast or brunch if there are any leftovers!

Cranberry Almond Bread Pudding with Amaretto Sauce

1 pound French bread loaf, plain

1 quart half and half

1/4 cup butter (1/2 stick)

1½cups granulated sugar

3 eggs

2 tablespoons almond extract

¾  cup sliced almonds

3/4 cup dried cranberries

Tear french bread loaf into bite-sized pieces, place in a medium size bowl Pour quart of half and half over bread and soak for one hour, stirring occasionally.  Preheat oven to 325 and butter a 9X13 inch baking dish.

In a separate mixing bowl, whisk together 1/2 stick of melted butter, 1 1/2 cups granulated sugar and 3 eggs. Then stir in 2 tablespoons almond extract,  3/4 cups sliced almonds, and 3/4 cup dried cranberries. Pour soaked bread pieces into buttered baking dish and add almond/ cranberry mixture over the top.  Bake for 45 minutes or until it is turning golden brown on top. While it is cooking, make Amaretto Sauce:

Amaretto Sauce

½ cup butter

1 cup powdered sugar

1 egg

¼ cup Amaretto

Cook 1/2 cup butter and 1 cup powdered sugar in a saucepan over medium heat, stirring constantly, until hot. Allow the sugar mixture to cool to room temperature.

Whisk in 1 egg and 1/4 cup Amaretto.  After the bread pudding is cooked, slice it lengthwise and crosswise in the baking dish. Spoon sauce mixture over the top. Then, put the pudding back into the oven under the broiler until the sauce bubbles. WATCH CAREFULLY! It is really easy to burn the top of the pudding at the end. It is important to bring the sauce to a bubble, to cook the egg in the topping.

It is important to bring the sauce to a bubble, to cook the egg in the topping.   For individual servings, cut pudding into squares, place one at a time on oven proof dessert dish, spoon sauce over top and broil briefly as with whole pudding.

Christmas Quiche

quicheWe are baking Christmas breads and Christmas cookies, so when I made this quiche a couple of nights ago, I dubbed it “Christmas Quiche.” Joe says it is my best effort for quiche so far, and I make alot of different ones, so this one is a keeper.  I have an old cookbook from The Museum of Fine Arts in Houston, Texas. One day I noticed a quiche recipe in it titled Quiche with Character.  I like recipe names that catch my eye, so modeled this recipe after that one. Adding chilies, green onions and olives with pimiento makes both appearance and flavor festive – a Christmas quiche!

Christmas Quiche

Pie  Crust for 9 inch pie (I used Pillsbury refrigerated crusts)

1 1/2 cups shredded Mexcian 4 Cheese blend ( Cheddar, monterey jack, asadero, queso quesadilla)

4 strips thick cut bacon, cooked, drained, and crumbled into small pieces

2 chopped green onions, including green tops

1 teaspoon Tony Chachere’s Creole seasoning

3 large eggs

1 cup half -and-half

1/2 cup heavy cream

3/4 teaspoon salt

4-5 drops Tobasco

1 4 ounce can chopped green chiles, drained

1/3 cup sliced green olives stuffed with pimiento

Line pie plate with crust and chill.  Preheat oven to 350 degrees.

Spread shredded cheese over bottom of pie shell.  Sprinkle with Creole Seasoning.

Add crumbled bacon.

Beat eggs and add cream, half and half, salt, Tabasco, chlies, olives, and green onions. Pour over cheese and bacon. Bake 45 minutes or until knife inserted in center comes out clean.

 

 

 

Wilted Garden Greens

wilted-greens

I remember my mother, Opal Teal, making wilted lettuce with iceberg lettuce cooked long enough to “wilt” in bacon grease and sprinkled with vinegar!  I thought it sounded awful and did not share her love for the dish!  All these years later, I think it might have been tastier than it looked!  We love using a few leaves of different greens to make this dish. Our winter garden contains a few thriving plants of Chard, Mustard, Kale, Bok Choy and Cabbage. A mixture of any of those can be delicious, but I usually limit my choices to include only 2 or 3.  The greens in the photo are Mustard and Bok Choy. Balsamic vinegar splashed on before serving makes this a dish Mother would have loved herself!

Wilted Garden Greens

4-5 large leaves of Mustard Greens

4-5 large leaves of Bok Choy

2 Tablespoons olive oil

2 large garlic cloves, minced

salt and pepper to taste

1 Tablespoon balsamic vinegar, or to taste

Wash and pat the greens dry. Strip the center stem from each leaf. Stack several leaves and roll them up before slicing thinly with a sharp knife.

Heat olive oil in iron skillet.  Add garlic and stir for 1 minute.  Then add shredded greens, tossing with tongs until they begin to wilt.  Season with salt and pepper and add balsamic vinegar before serving.

Smothered Chicken

smothered-chicken

Smothered Chicken is an old Southern favorite, often served with rice.  The tender chicken and smooth sauce is also a wonderful with mashed or baked potatoes.  Add some wilted greens or green peas and a salad for a hearty meal.  We had this a few days ago on a cold, wet night – perfect for warming body and spirit!  Sprinkle sauce with your favorite dried herbs for seasoning if you like, but be sure to brown the chicken first. I brown the chicken in an iron skillet, lift it into a baking dish, and make the gravy or sauce in the same skillet.

Smothered Chicken

4 Boneless, skinless chicken breasts, or 2 thighs per person.

Flour

Salt and Pepper

Cooking oil for a level of about 1/2 inch in the frying pan.

2 cups of sauce

Preheat oven to 350 degrees. Wash and pat dry chicken and dust with flour, salt, and pepper. Fry in hot oil in a heavy skillet until lightly browned on both sides.  Remove and place in baking pan.  Pour sauce over the chicken, cover, and bake for 1 hour, or until chicken is tender.

Sauce or Gravy for Smothered Chicken

3 Tablespoons butter

4 Tablespoons flour

2 cups chicken stock

1/2 cup heavy cream

Salt and Pepper to taste