Thursday, October 11, 2012

Pumpkin Bread Pudding

This one was from Domino Sugar in the Whole Living Magazine, November 2012.

  • 4 c white bread, cubed
  • 4 eggs
  • 3 egg yolks
  • 1-1/2 c milk
  • 1-1/2 c heavy cream
  • 3/4 c canned pumpkin puree
  • 1 c sugar
  • 1/4 tsp salt
  • 1 tbsp rum or bandy
  • 1/4 tsp nutmet
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 tbsp butter, cold, cut into pieces
  1. Preheat 350F.  Grease 13x9x2" baking pan. 
  2. Dry bread cubes on a cookie sheet in oven 10-15 minutes. Place cubes in pan. 
  3. In large mixing bowl, whisk together all ingredients except butter. pour over bread cubes. Let sit 10 minutes unil bread is fully soaked. 
  4. Dab butter over top. Bake 40-50 minutes.  (Pudding should be set in center, not dry).
w/ Ginger Creme Anglaise
  • 1 c milk
  • 1 c heavy cream
  • 2 tsp ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • 1/2 c sugar
  1.  In small saucepan over medium, bring milk, cream, ginger and vanilla to a slight boil, stirring occasionally.  Remove from heat immediately.
  2. While mixture is heating, whisk yolks and sugar until smooth.  
  3. Slowly pour 1/3 cup of hot milk mixture into egg yolk mixture, whisking constantly.
  4. Gradually add egg yolk mixture back to remaining milk mixture in saucepan, continue whisking. 
  5. Return to heat, stirring constantly until creme coats the back of a spoon.
  6. Transfer creme to serving bowl, pour over warm bread pudding.
Serves 8-10

Candied Jalapenos (Cowboy Candy)

I made a 1/3 batch of this - those measurements in ( ) .

  • (1) 3 lbs firm, fresh Jalapeno Peppers, washed (i used other hot peppers)
  • (2/3) 2 cups Cider Vinegar
  • (2) 6 cups Granulated Sugar
  • (<) 1/2 tsp tumeric
  • (<) 1/2 tsp celery seed
  • (1) 3 tsp granulated garlic
  • (1/3) 1 tsp ground cayenne pepper
  1. Wearing gloves, remove stems from jalapenos and slice into uniform 1/8-1/4" rounds. Set aside.
  2. In large pot, bring cider vinegar, sugar, tumeric, celery seed, garlic & cayenne to a boil.  Reduce heat and simmer 5 minutes.  Add pepper slices and simmer for exactly 4 minutes.
  3. Use a slotted spoon to transfer peppers into sterile caning jars, up to within 1/4" of the upper rim of the jar. 
  4. Turn heat up under pot wth syrup and bring to full rolling boil.  Boil hard for 6 minutes.
  5. Use a ladel to pour boiling syrup into jars over jalapenos. 
  6. Wipe rims of the jars w/ clean damp cloth, and fix on new lids.
Leftover syrup can be jarred, and used brushed on meat to grill, etc.

Original recipe from:

Onion Pepper Relish

I used this recipe to make an onion pepper relish.  I made the full batch, and canned it, but haven't tried it just yet.  Recipe is available here: 2011/11/harry-david-onion-pepper-relish.html

  • 36 oz canned diced tomatoes, drained
  • 3 bell peppers, seeded and ribs removed (mix of red/green/orange)
  • 3 cups sugar
  • 1 tbsp salt
  • 1/2 tsp crushed red pepper flakes
  • 3 jalapeno peppers (or other hot pepers), seeds and ribs removed
  • 1-1/2 medium onions
  • 1 cup white vinegar
  • 1 small box powdered pectin (1.75 oz)
  1. Chop all veggies.
  2. Mix everything together except pectin in a pot. Bring to boil, reduce heat and simmer for 1 hour. 
  3. Add pectin, let boil 1 minute.
  4. Pour relish into half pint jars, leaving bout 1/2 inch room.  
  5. Store in fridge up to 2 weeks, freeze up to 2 months, or can.

Serving suggestions include dumping it over a block of cream cheese and eating w/ pita chips or crackers, or mix together w/ the cream cheese to make a creamy dip.