Peachy Challah Bread Pudding

 

bread pudding serving1I made this with Challah left over from our Rosh Hashanah dinner. I stirred together the custard and bread the night before and let soak overnight in the fridge. The second time I made itn for the Yom Kippur break the fast dessert, I only had 15 minutes to soak the bread, and it was fine.  Either way, it made a yummy breakfast and dessert. If your challah is fresh, toast it lightly so it can absorb the custard. I put in seasonal fruit – in this case fresh peaches. You can also add blueberries or other soft fruit. The chocolate chips add a gooey richness.

challah braided in circleIngredients:

Canola nonstick spray

4 eggs, whisked well

2 cups warm milk (I used 1%) I drink lactose free milk, so that’s what I used.

1 tsp vanilla

3 Tb sugar

a few shakes salt

1 tsp cinnamon

A few shakes each nutmeg and pumpkin pie spice

1 Tb bourbon whiskey

About 1 1/2 cups leftover challah, torn into 1 inch pieces

2 Tb semi-sweet chocolate chips

3/4 cup pecans

2 large peaches, sliced

1/2 cup fresh blueberries

1 tsp butter for topping

1 tsp coarse sugar such as Demera

Directions:

Whip eggs well in a mixmaster or large bowl. Warm the milk in microwave, then stir in sugar, salt, vanilla, bourbon, and spices. Whisk into eggs. Stir in challah pieces. Cover bowl and refrigerate for a few hours, or overnight. If you don’t have time, it will still work to soak the bread about 15 minutes.

In the morning, preheat the oven to 350′ Set a large roasting pan in the oven with about 2 inches of warm water on the middle rack.

peaches n pecansSpray a flat casserole dish with nonstick canola oil spray. Cut up peaches and stir with blueberries, chocolate chips, and pecans. Spread in the bottom of the casserole dish.

bread pudding before bakingPour soaked bread and custard into the dish. Cut 1 tsp of butter into tiny pieces and scatter across the top. Sprinkle 1 tsp of Demera sugar over the top.

Carefully place the casserole dish into the the water bath in the roasting pan. Bake for 45 minutes. Serve warm (but it’s also good cold).

bread pudding serving

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Strawberry Shortcake

strawberry shortcake on plateSpringtime brings juicy sweet strawberries that are wonderful just on their own. But sometimes an occasion begs for something fancier – in this case dinner with an old friend. I sweetened my recipe for Light as a Feather Cream Biscuits and added vanilla and a squeeze of lemon juice, spread them with freshly whipped cream and sliced ripe strawberries.

Makes 6 strawberry shortcakes

Ingredients:

1 cup flour

1/2  Tb baking powder

1/8 tsp salt (I use sea salt)

2 Tb sugar

3/4 cups cold cream. I put it in the freezer for 10-15 minutes before mixing it in the dough.

1 tsp lemon juice

1 tsp vanilla

1 1/2 tsp melted butter, cooled

For cream:

1/2 cup whipping cream

1 tsp vanilla

2 Tb sugar

1 pint strawberries (Organic is best. Farmer’s market organic is even better!)

Preheat oven to 450′

Melt butter and let it cool. Sift dry ingredients into a large bowl. Add cream, vanilla and lemon juice and slowly stir until the dough is shaggy.

Oil a cookie sheet. I use the insulated kind. Grab a piece of dough the size of the biscuit you wish to make. Dip each biscuit into the melted butter and place on the cookie sheet.

Bake for 10 – 12 minutes or until golden brown. Let cool until you can handle them, then split horizontally.

open biscuit

Add vanilla and sugar to 1/2 cup cream.  Whip until thick. Spread on biscuits. Slice strawberries and put atop the cream.

open strawberry shortcake

Cover and enjoy!

strawberry shortcake on plate

Eggnog Popovers

popovers in basketPerfect for Christmas or New Year’s morning. These popovers are crispy on the outside and custard-like on the inside, with the rich taste of eggnog.

Mix the batter the eve before, then pop them in the oven for a breakfast treat. I use  good quality eggnog for best results.

1 cup eggnog, heated with milk

½ cups hot milk. I use 1%, but you can use non fat or whole milk. (But don’t use lactose-free or other milk substitutes; they won’t work.)

3 large eggs

1 ½ cup white all-purpose flour

1/4 tsp nutmeg

3 Tb melted butter

non-stick pan spray

Heat the milk and eggnog for 2 minutes in the microwave or in a saucepan until hot but not boiling.

Beat eggs well in a blender. Pour in eggnog/milk while beating until foamy. Add the flour and nutmeg, scraping the sides of the blender. Add melted butter and mix again. Cover and refrigerate at least one hour, and preferably overnight.

???????????????????????????????In the morning, preheat the oven to 375’. Place a muffin pan into the oven for 3 minutes. Remove the pan and spray with non-stick pan spray.

Pour in the batter until holders are ¾ full.

baked popoversBake for 30-35 minutes, until tops are puffed up and browned. If popovers are baking unevenly, rotate the pan the last 10 minutes.  Serve immediately.

Persimmon bread

???????????????????????????????We have a Hachiya persimmon tree. These persimmons are oval shaped, and can only be eaten when very soft, unlike their flat-bottomed Fuyu cousins which I eat hard.

???????????????????????????????When you cut them open, they can look either jewel-like or very sexy, (depending on what kind of mind you have.)

???????????????????????????????I based this recipe on my banana bread, and used a couple of ripe bananas for sweetness. I add spices, brown sugar, and a tad of maple syrup. to complement the taste of the persimmon.

Ingredients

1/3 cup 1% milk

1 tsp lemon juice

2 eggs

1/2 cup brown sugar

2 soft bananas (3/4 cup mashed)

2 very soft Hachiya persimmons

1 tsp vanilla extract

2 Tb canola oil

1 Tb pure maple syrup

1 ½ cup unbleached white flour

½ teaspoon baking soda

2 tsp baking powder

1/4 teaspoon salt

½ cup finely ground whole wheat flour

¼ cup ground flax seed

1 tsp cinnamon

1/2 tsp ginger

¼ tsp nutmeg

1/8 tsp cloves

½ cup walnut or pecan pieces

Directions

Preheat oven to 350º F.

Add lemon juice to milk. Let it sit while you are mixing the other ingredients. The milk should curdle, resembling buttermilk. (You can skip this step and use buttermilk instead if you prefer).

Sift white flour, baking soda, salt, spices, and baking powder into a medium bowl. Stir in whole wheat flour and flax seed.  Stir well to combine ingredients.

Whip eggs in mixer until well combined. Add sugar and whip on high speed for 2-3 minutes until creamy.

Add bananas and persimmons to mixer and mix well, then whip on high. Add the maple syrup, oil and vanilla. Whip for another minute.

With mixer on low, add half the milk and half the flour mixture, and then repeat. Mix only until ingredients are almost combined. Add nuts and mix slowly until they are just combined.

Spray an 8″ x 8″ pan or Bundt pan with non-stick spray. Pour in batter.

Place on the middle shelf of preheated 350º oven. Bake for 1 hr 15 min minutes, until a knife inserted in the center comes out dry. Dust with powdered sugar mixed with a few shakes of cinnamon.

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Gluten-free Cornbread

???????????????????????????????To make gluten-free cornbread, I substituted masa harina, the corn flour used to make tortillas or tamales, for wheat flour in my cornbread recipe. The result was a fluffy textured cornbread which had a taste of tortillas. I added a bit more salt. You can put rosemary in it if you like.

Ingredients:

masa harinamasa harina

1 cup 1% milk

1 tsp apple cider vinegar

1 cup cornmeal

1/2 cup masa harina

¼ cup ground flax-seed

1 tsp finely chopped fresh rosemary (about a one-inch sprig) optional

3/4  tsp salt

1 Tb sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 cup applesauce

1/4 cup olive oil

2 eggs

Preheat oven to 425’

Add vinegar to milk and let it curdle while you mix the other ingredients.

Sift baking powder and baking soda. Stir in the rest of the dry ingredients and rosemary if using, and mix well.

Mix eggs with milk in a separate bowl, then stir in applesauce and oil until well mixed. Pour into dry ingredients. Mix with a large spoon only until ingredients are combined.

Spray an 8 inch square pan with olive oil spray. Pour in batter.

Bake for 20-25 minutes. Cool on a wire rack.

Delicious out of the pan, or use for making Low-fat cornbread sage stuffing with chestnuts and apples.

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Rosemary-Parmesan Popovers

DSC03254These Rosemary-scented cheesy popovers are an easy way to start a weekend morning.  I make the batter the night before and just pop them in the oven when I first get up. By the time I shower and make the coffee, they are hot and ready. They also make a tasty accompaniment to soup.

The recipe was inspired by Chronicle writer Marlene Sorosky Gray’s article on popovers on http://www.sfgate.com/recipes/article/Baker-s-quest-What-makes-perfect-popovers-4601293.phpThis is a take-off on her pepper-jack and chive popovers.  I used only Parmesan cheese and added fresh rosemary from my garden.

The lightest popovers use only white flour, but I really like whole wheat flour. I’ve tried varying combinations of whole-wheat pastry flour and white all-purpose flour. Using all whole-wheat yields a bread-like version, so the happy medium is to use 1/3 whole-wheat pastry flour.

Makes 12 popovers

1 ½ cups hot milk. I use 1%, but you can use non fat or whole milk. (But don’t use lactose-free or other milk substitutes; they won’t work.)

3 large eggs

1 cup white all-purpose flour

½ cup whole-wheat pastry flour or finely ground whole-wheat flour

1 ½ tsp kosher salt

1 ½ Tb melted butter

¼ cup plus 1 Tb freshly grated Parmesan cheese

¼ tsp finely minced fresh rosemary

2 Tb minced fresh chives

non-stick pan spray

Heat the milk for 2 minutes in the microwave or in a saucepan until hot but not boiling.

DSC03252adding minced fresh rosemary to batter

Using a mixer, whisk, blender or food processor, beat eggs well. Pour in milk while beating until foamy. Add the flours and salt, scraping the sides of the bowl. Add butter, ¼ cup Parmesan cheese and herbs, and mix again. Cover and refrigerate at least one hour, and preferably overnight.

In the morning, preheat the oven to 375’. Place a non-stick muffin pan into the oven for 3 minutes. Remove the pan and spray with non-stick pan spray.

DSC03253Pour in the batter until holders are ¾ full. Sprinkle 1 Tb freshly grated Parmesan cheese on top of batter.

Bake for 35-40 minutes, until tops are puffed up and browned. If popovers are baking unevenly, rotate the pan the last 10 minutes. Serve immediately.

DSC03255

Fresh Pumpkin Spice Muffins

???????????????????????????????Fragrant with spices and crunchy with pumpkin seeds and nuts, these muffins are a delicious October treat!

DSC03214I roast and puree  a sugar pie pumpkin. Just the name gets me singing “Sugar Pie Honey Bunch” (I can’t help myself! ) These are available at produce markets such as Berkeley Bowl or Monterey Market. They are slightly smaller than a basketball, and are more fleshy and less fibrous than a Halloween jack-o-lantern pumpkin. If you must, use canned pumpkin, but it won’t be quite as good.

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Pierce pumpkin several times and place on oiled roasting pan. Roast at 450 for 45 minutes until soft. Remove to a plate, and cut off stem. Use a knife to coax the peel off; it should easily come off. Let the pumpkin cool enough to handle while you mix the dry ingredients and whip the fats and sugars. Then put the flesh of the pumpkin in the food processor and process until smooth. It should make between 1 1/2 to 2 cups, depending on the size of the pumpkin. Measure 1 cup and reserve the extra for future muffins or  Pumpkin Pie.

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Makes 12 muffins

Preheat oven to 350’

Ingredients:

4 Tb butter at room temperature

2 Tb olive oil

½ cup brown sugar

½ cup white sugar

1/3 cup 1% or skim milk

1 tsp lemon juice

1 tsp vanilla extract

2 eggs at room temperature

¾ cup unbleached white flour

¾ cup finely ground whole wheat flour or whole wheat pastry flour

1 teaspoon baking soda

¼ tsp baking powder

1 tsp ground ginger

2 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground cardamom

½ tsp ground nutmeg

1/2 tsp garam masala (optional)

½ tsp salt

2 large eggs

1 cup pureed roasted pie pumpkin

½ cup pepitas (green, shelled pumpkin seeds)

½ cup broken walnuts

Add lemon juice to milk and let it sit while you while you mix the dry ingredients and whip the fats and sugars.

Sift dry ingredients into a medium bowl.

Whip butter and oil for a few minutes, then add sugars and whip five more minutes at high speed, stopping to scrape the bowl a few times. Add eggs and beat, then add pumpkin puree and vanilla, beating until well combined.

While beating on the slowest speed, add 1/3 of the dry ingredients, ½ the milk mixture, another 1/3 of the dry, the rest of the milk, and then the rest of the dry ingredients. Mix only until combined. Add the pumpkin seeds and walnuts and stir in briefly.

Spoon batter into 12 muffin cups and bake 40-45 minutes until a toothpick inserted in the middle of a muffin comes out clean. cool on wire rack and enjoy!

DSC03225