Original Crusoe's Bread Pudding

Yield: 12 servings
For Lemon Sauce:
3 large eggs, whisked well
3 cups granulated sugar
¾ cup bottled lemon juice such as ReaLemon

For Bread Pudding:
4 large eggs
1 cup sugar
1 tablespoon nutmeg
1 tablespoon cinnamon
6 cups whole milk
1½ cups raisins
40 ounces soft, sweet yeast rolls
Additional raisins for garnish
1. Make Lemon Sauce. Mix sauce ingredients in a large saucepan. Bring to a boil, stirring constantly to avoid scorching. Reserve half for plating. Can be made ahead but rewarm before using.
2. Make bread pudding. Heat oven to 350 degrees. Spray a 9-by-13 pan (see note) with baking spray.
3. In a large bowl, whisk eggs, sugar, nutmeg, cinnamon and milk. Stir in raisins. Tear yeast rolls into half-ounce pieces, stir into egg mixture. Pack bread pudding mixture into pan. Pour half sauce over top, covering entire pan. Bake for 20 minutes.
4. To serve Original Crusoe’s-style, pool warm sauce on a dessert plate, top with a piece of warm bread pudding, a few raisins and a drizzle of lemon sauce.


Notes: Original Crusoe’s bakes Bread Pudding in a special baking pan from Session Fixture Co. that forms round, shallow bread puddings.


Per serving: 725 calories; 11g fat; 3g saturated fat; 130mg cholesterol; 18g protein; 144g carbohydrate; 100g sugar; 3g fiber; 500mg sodium; 255mg calcium.


Recipe adapted for home kitchens by the Post-Dispatch.

Zucchini Bread

http://www.bettycrocker.com/recipes/zucchini-bread/5f75d183-d3e9-431a-9a93-22f0c957b56a

Fresh garden zucchini? Make a sweet and spicy bread. You can stir it up and have it in the oven in minutes.
Prep Time 15 Minutes

Total Time 3:25 Hrs:Mins
Makes
24 servings
3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal® all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Makes 24 servings (2 loaves, 12 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Cranberry Bread: Omit zucchini, cinnamon, cloves and raisins. Stir in 1/2 cup milk and 2 teaspoons grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 minutes.
Variation
Pumpkin Bread: Substitute 1 can (15 oz) pumpkin (not pumpkin pie mix) for the zucchini.
Variation
To make muffins: Grease bottoms only of 24 regular-size muffin cups. Fill cups about 3/4 full. Bake 20 to 25 minutes or until tops spring back when touched lightly.

Horseradish and Blue Cheese Sauce

This recipe is excellent for a grilled steak or fresh veggies.. Just enough bite to get your attention.  You must enjoy horseradish to enjoy the sauce.
Number of Servings: 6-8

Ingredients:
1/4 cup each of the following:
Heavy whipping cream
Prepared horseradish
Sour cream
Crème fraiche (optional)
Blue cheese
1 Tsp. Dry mustard
Pinch red pepper
White pepper
1/2 Tsp. Sugar



Instructions:
Combine the ingredients and serve with juicy steaks off the grill.

Lumiere Place Tiramisu

Yield: 12 ½-cup servings
For coffee syrup:
¼ cup granulated sugar
2 tablespoons (1 one-ounce shot) hot espresso
1 scant teaspoon brandy
Warm water
For tiramisu cream:
6 large egg yolks
¾ cup granulated sugar
1 tablespoon vanilla
16 ounces mascarpone
8 ounces heavy cream, whipped
To serve:
Unsweetened cocoa powder
12 lady finger cookies

1. Make coffee syrup. Combine sugar and espresso, stir until sugar dissolves. Stir in brandy and enough water to measure one cup. Set aside.

2. Make tiramisu cream. Whisk egg yolks, sugar and vanilla until thick, cover and refrigerate until cold. Whisk mascarpone into egg mixture, then fold in whipped cream. Can be made ahead, just cover and refrigerate until ready to serve.

3. To serve Lumière-style, just before serving, fill a round glass bowl with ½ cup tiramisu cream, dust with cocoa powder. Quickly dip a lady finger in coffee syrup, just enough to lightly coat, insert into bowl.

Notes: Espresso is an Italian strong coffee prepared by forcing steam or boiling water through ground dark-roasted coffee beans. If you don’t have an espresso maker, just buy a shot at a local coffee shop.

Mascarpone (pronounced mas-car-PO-nay) is a soft Italian cheese, look for it near the cream cheese or in the cheese department in well-stocked supermarkets.

Per serving: 365 calories; 28g fat; 15g saturated fat; 200mg cholesterol; 6g protein; 24g carbohydrate; 17g sugar; no fiber; 50mg sodium; 85mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.
Special request recipe, tiramisu from the buffet line at the Kitchen Buffet and Bistro at Lumiere Place in St. Louis on Tuesday, June 25, 2013. Photo by Stephanie S. Cordle, scordle@post-dispatch.com

More Cherries..

My neighbor stopped me coming home ... it's cherry time... She picked up a 2 gallon bucket of cherry's .. here's what happened,

Baked Chicken with Lemon Thyme Wine Sauce

4 Boneless chicken breasts
1 Cup dry white wine
2 Tablespoons butter
2 Tablespoons olive oil
1/2 Small onion, chopped
1 Teaspoon garlic, minced
1/8 Teaspoon white pepper
1/4 Cup cream or half & half
1 Tablespoon flour
1 Tablespoon fresh lemon thyme, or 1 Teaspoon dried
1/2 Cup Swiss cheese, grated (optional)
8 Lemon thyme sprigs, 2-3" in length
Salt to taste
Preheat oven to 375F. Pierce chicken breasts with fork and arrange in a baking dish. Add wine and marinate for 10 minutes. Sauté onions and garlic in butter and olive oil until transparent. Remove the onion and garlic with a slotted spoon and set them aside, along with the seasoned oil. In a blender, thoroughly blend the wine, pepper, cream, flour, and lemon thyme, adding onions and garlic. Brown the chicken in the seasoned oil over a medium-high heat for about 8 minutes, turning once. Return chicken to baking dish and add the blended sauce. Cover and bake for 10 minutes. Remove the cover and cook an additional 15 minutes. (Optional: add Swiss cheese during last 5 minutes of cooking.) Garnish with sprigs of lemon thyme. Serves four.

DEAN PAILLER, THE FLOWERY BRANCH SEED CO.

Oregano & Cuban Black Bean and Potato Soup

Ounce for ounce, oregano is one of the world’s most antioxidant-dense foods, according to a 2003 report in The Journal of Nutrition. One tablespoon of the fresh herb packs the same antioxidant punch as a medium-sized apple. Its high concentration of these plant compounds may help prevent cellular damage and reduce the risk of common killers such as cancer, heart disease, and hypertension. Oregano also has antimicrobial qualities. It contains thymol and carvacrol, strong antiseptics used in mouthwashes that inhibit growth of bacteria and fungi.

This flowery hot herb is a staple in Italian, Greek, and Mexican cuisines. Greek oregano is most common. Mexican oregano is less minty and best in spicy dishes. Chop fresh oregano for salads, or steep 3 teaspoonfuls (1 to 2 teaspoons dried) 10 minutes in 1 cup boiling water and sweeten with honey to make an herbal tea. Use it to brighten soft cheeses, and egg, bean, vegetable, or grain dishes; substitute it for thyme or rosemary for variety.


http://www.vegetariantimes.com/article/healing-foods-oregano-2/

Who knew that Oregano is a weed!  Just look at how it has taken over my little herb patch!

 Time to thin the growth a little.  Remember those old Ronco Dehydrators.. yup I have one!

And the old thing still works!

Removed the leaves from the stems.

A quick trip to the food processor.

Oregano anyone?  I can already smell the sauces cooking!

Serves 6
30 minutes or fewer
The distinctive flavor of this soup comes from a sofrito, a puréed mix ofonions, garlic, and bell peppers.

1 medium onion, diced (1 ½ cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced (2 ½ cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
½ tsp. salt
Diced red onion and green bell pepper for garnish
1. Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.
2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.

March 2011 p.52