Posts from the ‘Recipes’ Category

RECIPE UPDATES

Everything about spring menus is lighter than the hearty ones of winter-the vegetables, the desserts and especially the roasts. In today’s world of rapidly rising meat prices, spring roasts are also less expensive, with lamb, ham and pork loin replacing beef and chicken, duck and game hens replacing turkey.

The fact is foods have changed with the times. They aren’t so seasonally specific. For example pork, formerly associated with colder weather is found on menus all year, offering an economic option. Summer squash and asparagus are available in fall and winter. I deal with this subject in my post on Spring Roasts for March 22, 2018.  Incidentally, that post lists different entrée recipes than this, so check it out.

Basically, the main criteria for spring roasts are that they be smaller, more tender, than those of fall and winter. Also, in keeping with the season, spring roasts are treated in a lighter manner and/or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

The recipe suggestions in my book, Spring Roasts for Easter and Passover, are selected for holidays, occasions or simply dinners at this season.  I’ve written several posts with different excerpts from this book specifically on April 5, 2012,   April 21, 2014, March 22, 2015,   March 22, 2018, April 1, 2019,  March 25, 2020 each with different takes on the book and one on brunch options  on March 23,2016.  However, the past few years, with gatherings undergoing first changes due to Covid and now rising food costs making menu options a real consideration, I’m adding a few cost effective entrees to those in the book.

Beef is welcome, but in expensive cuts like fillet mignon and London broil. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable. Poultry is still popular and ham, cured over the winter has always been popular.

Spring Roasts does contain recipes for veal, which is still available in specialty butcher shops but recipes for veal, turkey, chicken and pork are interchangeable. There are also lots of recipes for sides and desserts. There are many menu options and available selections cover a wide price range resulting in a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

1.Rub the roast with oil and sprinkle inside and out with a dried herb of choice

2.Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.

3,Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.

4.Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,
including a leafy salad with fruit. If I’m catering to big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, there is a selection of spring carb recipes in the post on March 31, 2022. Additionally, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

RECIPES

Apricot Glazed Cornish Hens

 4 Cornish Hens
1 cup apricot nectar
4 Tbs. apricot jam
1 tsp. butter – melted
Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries

4lb. duckling
2 cups white wine or apple juice
Salt, pepper, powdered ginger –
2 Tbs. flour
(1) 20 oz. can pitted Bing cherries in syrup
Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Chicken with Herb Butter
6 lb. oven roaster
5 cloves garlic – mashed
1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs
¼ lb. butter softened
Salt and pepper
2 cups water or broth –   more if needed
1 Tbs.cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing.
6 lb. oven roaster
¼ cup diced onion
¼ cup diced celery
1 large cooking apple like Granny Smith, peeled, cored and in large cubes
1 orange cut in half and segments removed—rind zested and reserved
1/3 cup raisins\
½ tsp. each dried thyme, rosemary and sage
1 egg
6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix
@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing
Salt and pepper to taste
Chicken broth
1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

Rack of Lamb: Allow 1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Number 2
2 racks of lamb
½ cup panko- lightly crushed
2 tsp. garlic powder
2 tsp. chopped fresh chives
3 tsp. chopped fresh mint
1 Tbs. lemon juice
1 tsp. lemon zest
Water
4 Tbs. butter
SAUCE
1 Tbs. lemon juice
½ cup white wine
2 Tbs. mint jelly
4 Tbs. butter
Mix the panko and next 6 ingredients in a bowl using just enough water to bind. Trim lamb and press breading into meat, Place bones down in a pan, drizzle with butter and roast 375 deg. for 15-20 min per pound. MAKE SAUCE by deglazing pan with lemon juice and wine, add a bit of water if more liquid is needed. Dissolve first jelly then butter in pan to make sauce. Serve drizzled on plates when carving.

Leg of Lamb with Mint Sauce

5-7lb. leg of lamb
½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*
¼ cup of cider vinegar
1 cup chicken broth
1 cup beef broth
3Tbs. flour
Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.
* Mint Sauce:
Per bunch of fresh mint- I use spearmint;  Cut off the thickest part of the stems and any root tendrils. Wash the leaves well. Place in a stockpot and just cover with apple cider vinegar. Bring to a simmer and add sugar to a sweet-sour taste. Don’t over sweeten. You may use sugar substitute. Cook until stems are soft—about 5-8 min. Cool and blend or process until mint is almost a powder. Pour into glass bottles. Leave to cool completely and screw on tops. I use well cleaned 8oz.salad dressing bottles. Store in a dark place at room temperature.  Keeps for months.

Rub this over the leg of lamb before roasting and add a bit to pan drippings to baste. I make gravy of the pan drippings and 2 beef plus 1 chicken bouillon envelopes and 2 cups water mixed with ¼ cup mint sauce, pan drippings and about 5 Tbs. flour or 2 ½ Tbs. cornstarch.

For broiled lamb chops, or lamb patties, I pour a light covering of mint sauce over them before cooking.

Sauce can also be used for flavoring in Sheppard’s Pie, stews, soups etc.

Excellent over fresh fruit and vegetables.

Pork Loin and Beets: Serves 4- from Bon Appetit.com
¼ cup walnuts
3 Tbs. plus ½ cup olive oil
1 ½ pounds pork tenderloin
Kosher salt
2 medium onions, coarsely chopped
3 medium golden beets, scrubbed, cut into bite-size pieces
Freshly ground black pepper
4 garlic cloves, chopped
2 cups sauerkraut, plus ½ cup brine
1 cup low-sodium chicken broth
½ cup dry white wine
4 Tbs. fresh lemon juice, divided
½ cup finely chopped mint”
½ cup finely chopped parsley
¼ cup finely chopped dried tart apricots
Toast walnuts in a skillet or on a rimmed baking sheet, in a 350 deg. oven, tossing once, until golden brown, 7–10 minutes. Let cool, and chop. Heat 3 Tbs. oil in a large skillet over medium-high. Season pork loin with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning occasionally until instant-read thermometer inserted into the thickest part of loin registers 150 deg., 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.
Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbs. lemon juice, and remaining ½ cup oil in a small bowl; season with salt and pepper. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Spinach Stuffed Pork Loin: Serves 6
3 lb. boneless pork loin
(1) 4 oz. can mushroom stems and pieces
½ cup diced shallots
1 garlic clove-minced
2 Tbs. brandy
1 Tbs. butter
(1) 10 oz. box frozen, chopped spinach-thawed
1 Tbs. oil
Salt and pepper to taste
2 cups condensed canned chicken broth + more if needed
¼ cup white wine
Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Sauté the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

Baked, Glazed Ham: For those on restrictive diets, Smoked Turkey can be substituted for the ham. The GLAZE is an old family recipe

1 ham, shank or butt 7-10 lbs.
½ cup molasses
2 Tbs. cider vinegar
@24 whole cloves
2 cups apple juice + more if needed
1 small can pineapple rings
4-5 Candied or Maraschino cherries + equal number of toothpicks
½ cup raisins
Trim all fat from the ham, lightly score the top and dot it with cloves.  Put the ham in a roasting pan with 1 cup of apple juice to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, or when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15min. per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 min. before it’s finished,  open a small can of pineapple slices and, reserving the juice,  place 4 slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.
Raisin Sauce

Meanwhile, combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and ½ cup raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Add the pan drippings and stir to incorporate. To make a delicious Raisin Sauce!

STUFFINGS –Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice.

Walnut and Ham Stuffing: Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck or Chickeen: Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp . dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

VEGETARIAN/VEGAN PASTA SAUCES

Only twice in all my nearly 600 postings have I addressed vegetarian/vegan recipes (June 11, 2015)         both at the request of an old friend. Since I’m neither, I felt that advice is best left to a chef who is vegetarian or vegan. I do have meatless recipes I my archives, but they are just that-meatless, usually with bone broth poached ingredients or stock based sauce.

By comparison, these sauce recipes are completely vegetarian and/or optionally vegan, bearing in mind that vegetarians accept dairy, occasionally some fish and even chicken, while vegans eat only plant based food. It’s also important to note here that commercially made dried pasta is vegan, but fresh usually isn’t unless otherwise labeled.

With over 100 varieties of noodles, depending on the sauce, pasta fits any cuisine and occasion. Sauces can be traditional or spur of the moment innovations with an infinite number of combinations depending on the ingredients available. This means recipes can be deceptive as to their nutritional values and can change them according to the ingredients used without altering flavor. 

For example, the Straw and Hay recipe below appears rich and fattening. Actually, per serving, the sauce, made with heavy cream and butter the sauce totals 133 cal. (cream) and 326 cal. (butter) =459 cal. and 0 carbs. Made with half and half at 60 cal. and margarine at 160 cal. it’s 220 cal. and 2.6 carbs. The choice of pasta can make a difference too. 1 cup white pasta contains 221 cal. and 47 carbs. 1 cup whole wheat pasta has 174 cal. and 37 carbs. That equals a total of 680 cal. and 47 carbs per serving for the original Straw & Hay recipe and 394 cal. with 39.6 carbs for the altered one. 

Pasta dishes are always fresh, can be quick and easy, subject to the sauce, and constantly offer room for creativity. That’s part of the fun, and appeal, of pasta. Soon after I moved to Italy, I  worked out a favorite fast meal to make after a long day’s work; a steaming plate of cappellini, tossed with oil salt, pepper, optionally garlic powder, and cheese. Then a friend suggested I up the taste by adding spinach pasta and another advised I add tomato pasta as well and call it Pasta Bandiera or Flag Pasta because it was the colors of the Italian flag. That led to a running game of devising sauces to use on the dish using only those three colors. The red was tomatoes or peppers, and the white fennel, onion, cheese, even chicken or fish but the green ran a whole range of vegetables and herbs, even pesto which counted as one ingredient. As for me, I stick to my original combo for the most part as a favorite go-to but the story illustrates the imaginative fun that working with pasta offers. There are no set measurements. It’s simply ‘to taste’

The only real guideline in using pasta is in pairing the sauce with the right one. Smooth sauces are best presented on long strands and flat surfaces while chunky ones are better topping shaped varieties because the crevices trap the morsels of food. Of course, the smaller the food bits, the smaller the pasta shapes needed, and the more delicate the sauce the more delicate the pasta, whereas chunkier or more rustic sauces require firmer gauges of pasta. Other than that, it’s up to the cook!

Of the following recipes the first two are vegan or modified to vegan. The others are vegetarian and the last two are versions of other presentations and open to experimentation or adjustment. Aside from the giant shell dish which is a given, I mention pasta types with each recipe but only as suggestions. If you want to see more sauce recipes, I have a series of them in the archives. For the most extensive postings, go to the Blog button and select Sept. 30, 2015 and Oct. 7. 2015 from the drop down menu in the box labeled ‘Archives’ in the right margin of the page.

RECIPES

Stir-Fry Primavera: Serves 4 (Rigatoni) “Primavera” means spring in Italian and this is the truest form of the dish, using all spring vegetables not even summer tomatoes.
1 lb. pasta, cooked and drained-OR 1 small spaghetti squash-cooked and scraped from shell
1 medium onion in large dice
1 medium carrot, halved lengthwise and thinly sliced
1 zucchini cut in ¼ inch slices
1 lb. asparagus cut diagonally in ¼ inch slices-tips set aside
1 small fennel bulb, thinly sliced and slices cut in ½ inch pieces
1 cup peas
½ lb. sliced mushrooms
6 scallions thinly sliced
6 small or 4 large red radishes, thinly sliced – optional
2 large garlic cloves minced
½ cup chicken broth
¼ cup white wine
½ tsp. oregano
1 tsp. basil
2 Tbs. parsley
Salt and pepper
½ cup grated Parmesan

Melt butter in a skillet over medium-high heat and sauté garlic and onions until tender. Stir in fennel, carrot, zucchini, asparagus stems and mushrooms and cook for 2 min. Add broth, wine, basil and oregano, bring to a boil and boil until liquid is slightly reduced, about 3 min. Add peas, scallions, radish slices and asparagus tips, salt, pepper and parsley. Stir gently for 2 min. add pasta and cheese. Toss gently until well mixed. Serve with shaved Parmesan as a garnish.

Pasta Puttanesca: Serves 4 (Spaghetti or cappellini)
8 oz. pasta
4 large tomatoes, peeled, seeded and chopped = 1 ½ lb. or (1) 28oz. can diced, drained, juice reserved
1 Tbs. oil
1 tsp. red pepper flakes
2/3 cups drained tomato juice + water to reach amount if needed
2 crushed garlic cloves
12 pitted ripe olives-sliced
8 anchovy fillets chopped OR 12-16 (size dependent) pitted green olives minced
2 tsp. chopped capers
¼ cup chopped parsley
1 Tbs. chopped fresh basil or 1 tsp. dried
In a large saucepan heat oil and cook garlic for 1 min . Add tomatoes, juice and/or water. Cover and simmer 10 min. for fresh, 5 min. for canned. Add water if needed to prevent sticking. Add remaining ingredients and simmer uncovered 5-8 min. Toss with cooked pasta. Serve hot garnished with parsley—NO Cheese Please!

Straw and Hay: Serves 6 (Fettucine)* –VERY child friendly
8oz. spinach pasta
8oz.regular pasta
½ cup butter
1½ cups heavy cream or half and half
Salt and freshly ground pepper
1¼ cups grated Parmesan
Cook pasta according to directions, drain and set aside. In pasta pot or a large skillet, melt butter over medium high heat and stir in cream. Keep stirring until cream thickens, lifting pot if cream starts to boil. Add pasta to pot and toss to mix with salt and pepper. Serve hot with cheese over top.
Note:* This is a mild flavored dish. For more zip,  my favorite tip is to add ¼ cup shredded Pepper Jack cheese to the sauce as it cooks, and a bit of pasta water if needed, also consider adding capers, sliced green olives, anchovy paste or a few drops of hot sauce. Otherwise, 1 cup of cubed ham, turkey ham or corned beef or an envelope of bullion powder are good options.

Stuffed Shells: Serves 4
8oz. package giant shells
3 Tbs. butter
3 Tbs. flour
2 cups half and half or milk
½ lb. Gruyere cheese or 8 oz. bar Monterey Jack shredded
2 egg yolks
½ tsp. each nutmeg and salt
¼ cup melted butter
½ cup grated Parmesan
(1) 15 oz. can diced tomatoes (flavoring optional) or tomato sauce- optional*
Cook pasta and drain. Melt 3 Tbs. butter in a saucepan over medium, stir in flour to make a paste, remove from heat, stir in milk and return to heat stirring until thickened, about 3 min. Add shredded cheese, nutmeg and salt. Keep stirring until cheese melts. Whisk in eggs and mix well. Stuff shells and place in a greased 9X 13 inch pan, drizzle with melted butter and top with Parmesan. Bake in a preheated 400 deg. oven 15 min. until golden.
NOTE *If using: 1)Place tomatoes or sauce in pan before adding shells and bake together, or 2)heat tomatoes and spoon on plates before plating shells or 3)Heat and serve on the side.

Pasta with Pea Pods and Goat Cheese: Serves 8 (Bow ties or Penne)
16 oz. pasta
9 oz. pea pods- frozen is fine-large ones cut in half
1 onion halved lengthwise and thinly sliced
2 large red bell peppers julienned or 2 roasted jarred peppers thinly sliced
5 Tbs. butter
1 ½ cups light cream
1 Tbs. basil
6 oz. goat cheese-shredded
1 cup chopped toasted pecans
Cook pasta and have ready. Melt 2 Tbs. of the butter, sauté the onion, and pepper if using raw, until tender, about 3 min. add pea pods and cook ½ -1 min. more until bright green. In a saucepan, heat cream until ready to simmer and add to vegetables, off stove, along with basil and goat cheese. Add remaining 3 Tbs. butter to hot pasta in a serving bowl and top with vegetable mixture. Toss gently and serve at once garnished with pecans.

Pasta with Artichoke Hearts: Serves 6 (Small Shells)
1 lb. pasta
(2)9 oz. boxes frozen artichoke hearts or (3) 6 oz. jars marinated artichoke hearts
1 onion halved lengthwise and sliced
1 ½ lb. tomatoes, peeled and chopped or 15 oz. can diced
¼ cup oil
½ tsp. each salt, pepper and garlic powder
1 Tbs. capers
Salt and pepper
¼ cup chopped parsley
Cook pasta according to directions. If using frozen artichokes, cook according to directions and cut in half if large. If using marinated hearts, drain, cut in half if large and use oil to replace some of that required for cooking. Sauté onion in a large skillet until tender; stir in artichokes and sauté for 3 min. Add tomatoes, capers and seasonings and heat through. Toss with pasta and serve hot.

SHOW OFF WITH FROZEN FISH FILLETS

Traditionally, fish markets were fully stocked and carried fish of more varieties during Lent to serve fasting Christians. As with everything else, times have changed; people are less observant and fish markets, like many independent food retailers, have yielded to supermarket counters. An interesting paradox, because our interest in a healthy eating has put more fish in our diet and the expansion of supermarkets as brought fresh, as well as a wide selection of frozen seafood to even the most inland areas of the U.S. I fully explore this subject in my book All About Seafood.

However, one thing is unchanged, there is more seafood available and more sales on it during Lent. Frozen fish accounts for the larger percent of market sales, with salmon and tilapia the most popular choices.

Salmon’s mild flavor, firm texture, rosy color and high nutritional value, have long made it a favorite. Previously available only fresh or canned, the introduction of packs of individually wrapped frozen fillets opened a wide range of recipes for family mealtime and has practically eclipsed canned.

While salmon range wide areas of the Atlantic and Pacific Oceans, tilapia owe the fact that they are found globally to their commercial value as a prolific food fish and adaptability to any type water, even brackish, in any climate above 45 deg.F. Originally from Africa, by biblical times, known as St. Peter’s fish, they were a major haul from the Sea of Galilee and were transported to Japan as a food source by 400 A.D. Tilapia are equally adaptable in cooking and can easily substitute for any mild tasting, white fleshed fish, flounder, whitefish, scrod, in most recipes. 

For detailed information on both fish, see posts of Feb. 15, 2018 and Feb.22, 2018. There’s no doubt the packs of wrapped fillets of just these two fish increases the range of home cooks and adds immeasurably to the possible variety of dinner entrees. Some delicious example recipes are listed below

RECIPES

SALMON
Salmon with Tomatoes and Greens: Serves 2
2 thick center slices of salmon (slices work better than fillets)
(1) 5 oz. bag spinach leaves  or equal amount of Kale leaves, thick stems removed
(1) 15 oz. can diced tomatoes with juice
1 Tbs. oil –optional
¼ tsp. garlic powder
Skin the salmon and bake on a non-stick surface at 350 deg. for 5 min, per inch of width or until flakes.  When fish is done, put greens in a flat-bottom dish, top with oil if using, tomatoes with juice and garlic. Microwave for 1-2 min. until greens are slightly wilted and tomatoes are warm.  Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.

Salmon in Lemon Caper Sauce: Serves 2

2—5oz salmon fillets—skin removed

1/2Tbs butter

½ medium onion chopped fine

2Tbs. oil

¼ cup white wine

½ cup sour cream

1Tbs. Capers

1/8 tsp lemon pepper-or to taste

Melt butter and pour over fish on a lightly oiled foil covered baking sheet. Bake at 350degrees for 8mins per inch of thickness of fish, @20mins.
Meanwhile, sauté onion in 1Tbs. of the oil until soft, add balance of oil, capers, wine and lemon pepper. Simmer gently while salmon cooks and allow reducing a bit. Test for taste. Add more lemon pepper if needed. Sauce should be lemony but not bitter. Sauce can be made ahead to this point, but reheat before adding sour cream.  Add sour cream and just warm through. Plate fish, pour sauce over and serve.

Marinated Salmon: Per portion –to be multiplied as needed
(1) 5-6oz salmon filer – skinned
1 Tbs. oil
2 Tbs maple syrup
2 tsp. balsamic vinegar
2 tsp. bourbon
Whisk the oil, syrup and vinegar and bourbon to combine well.  Pour the marinade over the fish in the baking pan, and turn the filet over a few times to coat both sides. Marinate in the refrigerator at least 1 hr. and up to 4 hrs.  Bake in a preheated 350 deg. oven for 8 min. per inch of width. Baste occasionally with pan juices. Serve at once, with any pan juices that remain and garnished with a sprinkling of freshly cracked black pepper.

Poached Salmon with Sauce: Serves 4
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve warm or chill on a covered plate at least 1 hour.
Sauce: Can be made the night before-keep covered and chilled
1/3 cup mayonnaise
2/3 cup sour cream
1 ½ tsp. dill weed or to taste
Mix all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over chilled fish.

TILAPIA
Tilapia Veronique: Serves 4
4 sole fillets, fresh or frozen
2 tablespoons finely chopped shallots
1 cup dry white wine
1 ¼ Tbs. cornstarch
1 tablespoon lemon juice
2 Tbs. butter or margarine
½ cup milk or half-and-half

Salt and pepper to taste
1 lb. seedless grapes- washed, stemmed in a flat dish.
Dissolve the cornstarch in the wine and milk. Melt the butter, with the lemon juice, in a sauce pan and sauté the fillets until they flake. Remove and keep warm. Sauté the shallots in the pan until soft. Add the wine mixture and simmer, stirring, until thickened about 3 min. Season with salt and pepper to taste. Meanwhile microwave grapes about 30 sec. in the microwave, just to warm. Plate with fish and sauce.

Fusion Tilapia: Serves 4
4 large Tilapia fillets
3 bunches scallions – also called green onions- trimmed of roots and course green stems
1 Tbs. garlic powder
1 Tbs. powdered ginger
3 Tbs. butter – divided
2 Tbs. oil
2 Tbs. Soy Sauce
½ cup Cream Sherry
(1) 2lb. 4 oz. can sweet potatoes
2 Tbs. brown sugar
Salt and pepper.
Drain the sweet potatoes. Using 1 Tbs. butter and the brown sugar, and if needed a bit of their own syrup, candy them, either in a skillet on the stove, or in a cooking oil sprayed pan in the oven, as per directions on the can. (I have been known to do this in the microwave, by melting the butter, dissolving the sugar in it, coating the potatoes well, covering and cooking on high for @ 3 min .in one minute intervals) Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.
Melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white, adding more butter as needed. You may need to do this in batches. Remove to a plate. Add the remainder of the butter and oil then the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy Sauce, Sherry and scallion pieces. Stir for 30 sec. Reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. Apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.
**NOTE: Sweet potatoes can be used straight from the can, leftover, fresh baked or cubed and boiled, even replaced by squash. It’s a matter of preference and what’s on hand.

Coconut Tilapia: Serves 4 – My own recipe and lighter than the standard. The coconut can be removed, the panko used alone or mixed with seasonings or replaced by crumbs. It’s the method that counts.
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the capped bottle.

Tilapia-Zucchini Kabobs: Serves 4- From Quick and Easy by Paragon Publishing
4 tilapia fillets
2 zucchini or yellow squash cut into 12 thick slices
12 cherry tomatoes
12 thick chunks or slices of slightly cooked white or sweet potatoes or carrots
1 lemon –quartered
8 skewers-if wood, soak in water first
SAUCE
4 bay leaves crushed
3 Tbs. olive oil
2 Tbs. lemon juice
¼ tsp. lemon pepper
¼ tsp. dried thyme
Cut the fillets in halves lengthwise and then into 2 strips each half. Roll the fish strips and thread alternately on the skewers with the vegetables. Place the skewers on a lightly oiled, foil lined baking sheet. Mix the sauce it ingredients in a bowl and liberally brush the skewers. Grill or broil about 4 inches from the heat about 10 min. or until fish is done, turning and basting often with the sauce. Serve hot with the lemon wedges.

A WARM CUP OF CHEER

I’ve written two previous posts on warm drinks for cold days- Mar.1, 2018 and Feb 9, 2020. The contents of each are listed below with connecting links. Both follow my usual rule of full family appropriate recipes-anyone able to drink from a cup can be served. However, I’m deviating a bit in this post by ‘hitting the bottle’.

A neighbor of mine, her family and some friends are avid tournament fans-the Stanly and World Cups, the Bowl Games, March Madness, the Opens, tennis and golf, and, of course, the Series. Season and sport don’t seem to matter-it’s all about the play offs. The problem was that most of these are winter events and a cold brew didn’t hit the spot. She’d tried coffee, tea, cocoa and even broth with lukewarm reception and wanted a warm drink with a bit more spirit-literally.

Of course for me, the challenge was met, the search was on and a post was forming. We looked through several books and the one which seemed to hold the best solutions was an old one, The Playboy Bar Guide by Thomas Maro. We found 7 recipes which seemed to lend themselves to being made in quantity and to being diluted or ‘cut’ for more prolonged consumption. Also, they were simple to make and contained fewer ingredients, especially flavor enhancement from the addition of expensive liqueurs.

Please understand recipes given here are for 1-2 drinks unless otherwise stated. You have to do the math to alter the ingredients to produce your desired quantity. This includes adjusting the amount of alcohol to the acceptable amount for the occasion. This is done by reducing the quantity of liquor and increasing the base fluids. TIP: One way to reduce the liquor and maintain the taste is to invest in bottles of rum and brandy flavorings (see Eggnog recipe in Cake Party post Dec. 1, 2022)

The same is true of the non-alcoholic drinks from past posts, listed below. Several easily convert-vodka/gin in the Clamato, rum/tequila in the Tropicana, brandy/Creme de Cacao in the Barbajada, etc. The options and amounts are up to your discretion but the recommendation is 1 ½ oz. liquor per drink, which is 3 Tbs. For a quantity of drinks to be served over a period of time, I recommend lowering that to 1 Tbs. and filing any flavor loss with extracts. However, before trying any recipes please, read the accompanying posts for tips and advice.

From March 1, 2018
Easy Mulled Cider-See full recipe below
Rosy Bull- Tomato juice and beef bouillon
Popeye-Pureed spinach and beef bouillon

Bugs Bunn-Pureed carrots and chicken bouillon
On Rye-Bouillon flavored with caraway seeds
Serendipity-Consommé and sweet wine-excepted see recipe
Clamato- Clam and tomato juice

From February 9, 2022
Butter Beer-Harry Potter’s favorite drink
Not Hot Toddy-Non-alcoholic version
Barbajada-Milanese mocha hot chocolate
Rosy Bull Variations
Tropical-Orange juice and chicken bouillon with lime

RECIPES
Easy Mulled Cider: Serves 6-8
(1) 64 oz. bottle apple cider*
1 large apple
12 whole cloves
2 long cinnamon sticks or 4 short ones
Stud the apples with the cloves and bring all the ingredients to a boil, lower to a simmer for 2-3 min . and turn off the heat. Ladle into mugs and serve. Can stand at room temperature for several hours; chill for longer periods with all ingredients. Good cold too.
For single serving, fill a mug with cider, pierce a slice of apple with a clove, add a cinnamon stick, microwave until hot OR simply add a pinch each of ground cinnamon and cloves and microwave.
* For this I recommend the commercial product available all year in glass bottles.
Alcoholic variations: The professional recommendations are 1 ½ oz. liquor per 8 oz. cider. The choices are rum +1/2  oz. honey, bourbon +dash of Angostura bitters, vodka + ½  inch slice fresh ginger. Any wine, red or white is acceptable. The recommended ratio is 1 cup wine to 3-4 cups cider. Heat all ingredients to boiling and pour into warmed mugs

Mulled Wine: 6-8 Servings
1 cup boiling water
½ cup sugar
1 lemon-sliced
1 orange-sliced
12 EACH whole allspice and cloves
4 inch stick cinnamon
1 Fifth dry red wine
Bring everything but the wine to a boil, reduce heat and simmer 5 min. Add wine return to simmer and cook 10 min. Pour into a bowl or mugs, divide fruit and spices among servings.

Swedish Grog: Serves 6-8
1 fifth red wine

½ cup sugar
16 whole cloves
5 3inch sticks cinnamon
1 cup brandy
Raisins
Slivered almonds for garnish
Bring first 4 ingredients to the boil, then simmer 6-8 min. Add brandy and raisins and simmer 1-2 min. Pour into bowl or mugs. Garnish with almonds.

Hot Toddy
1 tsp. sugar
3 whole cloves
1 inch cinnamon

1 thin slice lemon
2 oz. hot bourbon
2 oz. boiling water
Ground nutmeg to garnish
Put sugar, cloves, cinnamon and lemon into a mug. Add 1 oz. boiling water-2 Tbs. and stir to dissolve. Then add remaining Ingredients, stir well, garnish and serve.

Hot Buttered Rum:

2 EACH whole cloves and allspice
1 inch piece cinnamon
1 tsp. sugar-optionally more
1 ½ oz. hot light rum
½ oz. hot dark rum
1 tsp. butter
Boiling water
Put first 4 ingredients in a mug, add 2 Tbs. boiling water and allow to meld for 5 min. Add the rest of the ingredients and stir until butter dissolves.

Irish Coffee
6 oz. hot strong coffee
1 ½ oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8 oz. goblet with hot water. Pour in coffee and whiskey. Add sugar and stir to dissolve, Top with whipped cream.

Mexican Coffee
2 oz. Mexican coffee liqueur
6 oz. hot strong coffee
Ground cinnamon

Sweetened whipped cream
Pour coffee and liqueur in an 8 oz. mug. Sprinkle with cinnamon and stir. Top with cream.

THE RETURN OF BREAD PUDDINGS

Bread Puddings are a wonderful cure for the cold.  People who want or have to be outside, especially in winter with shovel in hand, need filling, nourishing food for energy. Custard based Bread Pudding, a staple in colonial menus and favorite of the pioneers, is perfect for the task. With today’s higher food prices, they’re also a way to provide a delicious, satisfying meal, or outstanding dessert, for a bit less.

Actually Bread Pudding maintained a visible profile until the 1960s, when the bread and amount of butter in the traditional recipes raised red flags to the weight and cholesterol conscious. Now, I’d bet there are Millennials who haven’t heard of it, much less eaten it.

However, Bread Pudding hasn’t been totally forgotten, a quick web search reveals that. What’s more it’s moved with the times and out of the ‘purely dessert’ box. Labeled as Bread and Butter Pudding in older cookbooks, most modern recipes have also dropped the butter, removing that obstacle to its inclusion in a healthy diet. Only two recipes below call for it. In one it’s 1 Tbs. total and in the other it’s just ¼ cup= 4 Tbs. or ½ Tbs. = 1 ½ tsp. per serving. To further ‘lighten the load’ half-and-half or evaporated milk can be substituted for the cream in those recipes which call for it. One quick tip first; ’Firm bread’ as stipulated in these recipes refers to the texture and does not mean ‘dry’ as called for in stuffings. Also note with all the artisan breads in markets now, not to mention the man whole grain and seeded breads, huge opportunities are open to experiment with flavor, tweak taste and personalize recipes.

The first three recipes below show the new forms of Bread Pudding as entrée casseroles suitable for any of the three meals. They offer excellent opportunities for experimentation and personalization. Substitute any vegetables with a similar texture for the stated ones, and change the herbs and/or seasonings to suit your choice and you can even shift cuisines.

I note after the second recipe that meat could be a welcome addition, but only offered a few examples. This would be an excellent way to use leftovers. Browned ground meat could also be added. Portions of Bread Puddings are great for brown bagging too. They can be eaten at room temperature or warmed in a few seconds in a microwave.

I haven’t ignored Bread Pudding desserts either, but tried to include a variety of good ones, as well as a basic easy recipe, and thrown in several sauces to top them off. There’s still a lot of winter left, so give this old favorite in new clothes a try. You’ll be glad you did!

Savory Bread Pudding: Serves 8 –From Bon Appetit on line recipes
1 Tbs. olive oil
3 large eggs
1½ cups milk
1 tsp. hot sauce
½ tsp. salt
4 cups diced stale bread
1 lb. spinach, well rinsed and wilted
1 cup corn kernels, preferably scraped from cob
1 cup chopped scallions
½ cup chopped red bell pepper
2 cups shredded cheddar cheese, divided
Preheat oven to 325°F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.
Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Pour in ½ of milk mixture into pan, add ½ of bread cubes, and push down into milk mixture. Layer in ½ of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread. Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

Savory Squash and Leek Bread Pudding: Serves 8-From epicourious.com
4 Tbs. unsalted butter, plus more for pan
12 cups (1″ pieces) brioche (from about 2 loaves)
1 small butternut squash (about 1 ½ lb.), peeled, seeds removed, cut into ½ ” pieces
2 large leeks, white and pale green parts only, halved lengthwise, cut into ½ ” pieces
1 tsp. thyme leaves
2 tsp. kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 tsp. sugar
1 ½ cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraiche or sour cream and fennel fronds (for serving)
Preheat oven to 350°F. Butter a 13×9″ glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes. Let cool, then transfer to a large bowl. Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche. Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine. Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes. Scatter remaining ½ cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 min.
My Variation-Substitute tomatoes for the squash, and use shredded cheddar or Swiss cheese. Optionally, add ½ cup crumbled bacon or slivers or small cubes of ham

Ina Garten’s Mushroom Leek Bread Pudding: Serves 6-8

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed

2 Tbs. olive oil

1 Tbs. butter

2 oz. Pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 1/2 lbs. cremini mushrooms, stems trimmed and 1/4-inch-sliced

1 Tbs. chopped fresh tarragon leaves

1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock

1 1/2 cups grated Gruyere cheese (6 ounces), divided

Add 1/4 cup medium or dry sherry

Kosher salt and freshly ground black pepper
Preheat the oven to 350 deg. Spread the bread cubes on a sheet pan and bake for 15 to 20 min, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 min, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 min, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 tsp. pepper and cook for 10 to 12 min, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Basic Bread Pudding Dessert Recipe: Serves 8
1 lb. French bread (the firmer the better)
3 ¼ cups milk
3 large eggs
2 tsp. vanilla extract
¾ cup sugar
¼ tsp. cinnamon
¼ to ½ cup pecans
Optional: ¼ to ½ cup raisins
Heat the oven to 350 deg.
Butter a 2 ½ -quart baking dish.
Tear bread into medium pieces. Put the bread in a large bowl and add the granulated sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Spoon half of the mixture into the baking dish. Sprinkle with the pecans and raisins, if used. Top with the rest of the mixture. Bake in a preheated 350deg.oven for 40 to 45 minutes, or until lightly browned.
Tips and Variations: Use dried cranberries or blueberries, currents or other dried fruits instead of raisins, or make it with chocolate chips. Replace the pecans with chopped walnuts or slivered almonds. You can also experiment with other types of bread, cinnamon, honey wheat or other grains, but beware of whole grains which could alter the texture of the pudding

Pumpkin Bread Pudding: Serves 8- From Epicurious.com
1 cup heavy cream
¾ cup canned solid-pack pumpkin
½ cup whole milk
½ cup sugar
2 large eggs plus 1 yolk
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
¾ stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Eggnog Bread Pudding: Serves 8 –From About .com
4 large eggs (slightly beaten)
½ cup brown sugar or granulated sugar
¼ tsp. salt
1 tsp. vanilla extract
2 ½ cups milk (warm)
8 slices white bread (crusts removed if desired)
Dash nutmeg
Whisk together the eggs, sugar, salt, and vanilla; add the warm milk. Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish. Pour the custard mixture over the bread. Place the 8-inch baking dish in a larger baking dish containing about ½ to 1 inch of very hot water. Bake at 325° for 40 to 50 minutes, until a knife inserted in the center comes out clean. Serve warm or cool with dessert sauce, syrup, or fruit.

Cinnamon Custard Bread Pudding Variation: Use cinnamon swirl bread and omit the nutmeg. Sprinkle the custard mixture with cinnamon sugar just before baking.

Easy Peach Bread Pudding: Serves 8—Recipe by jowolf2 at allrecipes.com
2 cups fresh, frozen or canned peaches*
(1) 14 oz. can sweetened condensed milk
3 eggs-lightly beaten
1 ¼ cups hot water
1 tsp. cinnamon
1 tsp. vanilla
¼ cup butter- melted
4 cups French bread –torn into small pieces
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
*Frozen peaches may need a bit of extra sugar.

Jam Bread Pudding: Serves 6-8
2 eggs-separated
½ cup sugar + 2 Tbs.
1 cup milk
1 cup light cream
1 cup 1 inch bread cubes
1cup marmalade or all fruit preserves or jam
½ cup toasted slivered almonds
Beat egg yolks, add ½ cup sugar, milk and cream, stir well and pour over bread in a lightly greased ovenproof dish. Bake at 350 deg. for 45 min. or until firm. Remove from oven and spread with marmalade or jam and sprinkle on the nuts.
Meanwhile make a meringue by beating the egg whites until slightly stiff then continue beating while gradually adding the 2 Tbs. reserved sugar until glossy peaks form. Spread the meringue over the jam and nuts on top of the pudding and return to the hot oven to bake for another 12-15 min. until top is slightly brown. Serve hot at once.

SAUCES: Remove the pudding from the oven and let it cool slightly before serving. Serve warm with the sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Classic Hard Sauce
1/3 cup butter
1 ½ cups powdered sugar
1/8 tsp. salt
1 Tbs. rum, brandy or other liqueur
1 Tbs. vanilla or other flavoring of choice to taste
Cream butter and sugar add salt. Beat with cream and flavorings until fluffy. Pile lightly in a serving dish and chill until serving. Pass with pudding.

Bourbon Sauce:
1 cup sugar
6 Tbs. butter
½ cup buttermilk |
1 Tbs. bourbon (or more)
1 Tbs. white corn syrup
1 tsp. vanilla extract
In a saucepan over medium heat, combine the 1 cup of granulated sugar with 6 tablespoons of butter, ½ cup of buttermilk, 1 tablespoon of bourbon, ½ teaspoon of baking soda, 1 tablespoon of white corn syrup, and 1 teaspoon of vanilla. Bring the sauce mixture to a boil. Continue boiling for 1 minute. If desired, strain the sauce through a fine mesh sieve. Serve the sauce warm drizzled over the bread pudding.

Carmel Sauce
½ cup brown sugar
½ cup butter
2 Tbs. light corn syrup
1 Tbs. rum-optional
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.

Baked Apple Topping: Serves about 4
2 crisp apples, cored and diced in 1 inch pieces
2 Tbs. packed brown sugar
¼ cup apple juice
Pinch cinnamon
½ tsp. cornstarch
Sliver of butter-optional
Dissolve the cornstarch in the juice and stir with the apples. Place in a microwave proof dish large enough to hold them in one layer. Sprinkle with sugar and cinnamon. Microwave 3 min. stirring after each. Add butter after 2nd. Serve as a sauce warm or room temperature.