December 19, 2010 · 12:09 am
Things have been super busy in Casa del Kitchen as we get ready for the holidays. If you’re like us and you spend your holidays traveling and not hosting, the lead-up gets spent in frenetic travel preparation. There’s been lots of shopping, wrapping, late work nights to get everything done before year’s end, and this week, we’re traveling to see family for the holidays. Sadly, it’s also one of the times of year where I find myself not cooking much. We’ve been subsisting on quick meals and take-out over the last two weeks, and I’m definitely ready for some fabulous home cooked treats. Lucky for us, we’ll be seeing both our families over the next few weeks, and we’ll likely be stuffed to the gills for the next month! I did, however, recently find time to make this delicious apple walnut raisin bread pudding, which I think would make a tasty addition to any holiday spread. It’s also a great recipe to make ahead — just reheat in the oven during dinner, and serve warm with some fresh whipped cream (or, if you’re an ice cream lover like Mr. Kitchen, a scoop of vanilla).
On a separate note, Mr. Kitchen and I exchanged our gifts today and he got me a super kick-ass netbook so I hope to be posting more regularly!
- Apple Walnut Raisin Bread Pudding
Apple Walnut Raisin Bread Pudding
1 loaf Challah Bread (cubed and crusts removed)
3 apples, diced
2 tbsp butter
1/2 cup walnuts
1/2 cup raisins
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 tsp vanilla
1/2 cup sugar
1/4 brown sugar
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1 tbsp cornstarch
Preheat oven to 350º
Line a baking sheet with tinfoil and put the bread cubes in the pan and roast in the oven until lightly browned (about 10-15 minutes). Remove from oven and let cool, and then put the bread into a buttered 13 x 9 baking dish. Leave the oven on.
In a medium sauce pan, cook the apples, butter and sugar until the apples are a bit soft (about 5 minutes). Pour the apple mixture over the bread cubes in the baking dish. Add raisins and walnuts to pan and gently toss to mix apples, bread, walnuts and raisins together.
In a mixing bowl, beat the brown sugar, heavy cream, milk and spices together. Add eggs one at a team and beat together. Add cornstarch and beat for 2-3 minutes until fully incorporated.
Pour the custard over the bread mixture and let set for 20-30 minutes, until the bread soaks up the liquid a bit. Place in the middle rack of the oven and cook for about one hour, or until golden brown and the bread offers a bit of resistance in the middle from a gentle touch.
Diced apples for the apple walnut raisin bread pudding
Apples mixed with the bread cubes
Letting the custard soak into the apple raisin walnut bread pudding
Baked Apple Raisin Walnut Bread Pudding
Filed under Uncategorized
Tagged as apple bread pudding, apple raisin walnut bread pudding, apple walnut bread pudding, apples, baking, big girl kitchen, bread pudding, brown sugar, Challah, Christmas bread pudding, cinnamon, cloves, cook, cooking, cooking for your date, dating and cooking, easy bread pudding, easy recipe, family, fiance, food, heavy cream, holidays, ice cream, Mr. Kitchen, nutmeg, recipe, visiting family, whipped cream
October 18, 2010 · 11:01 pm
For the past couple of years, one of my friends has thrown a Bacon Party. (She’s evil, but obviously well-loved.) If you don’t know, a Bacon Party is a potluck party featuring only foods that contain bacon (or fake bacon for the vegetarians). Each year I gain at least 3 lbs from this party. Let me tell you – it’s totally worth it. This year I made a couple of dishes to add to the melee — bacon cheddar knots and a pumpkin pie topped with walnuts, brown sugar and, of course, bacon. Sadly, Mr. Kitchen had to miss the party because he was working. Luckily I came home with two giant Tupperware containers filled with treats. (I know, I’m totally evil, but if I’m not gonna fit in my wedding dress — he’s not fitting into his kilt.)
The cheddar bacon knots were surprisingly easy, though in preparation for that and the pie, Mr. Kitchen and I fried up an entire package of bacon. I could feel the cholesterol and fat seeping into my pores — kinda gross, but damn tasty! For any of you who are thinking that a bacon party is a brilliant idea, it is, but I would recommend starting on some sort of cholesterol medicine now, followed by lots of fiber. On the plus side (like bacon needs another plus side), at least I couldn’t actually feel the presence of my gallbladder after this year’s party.
Bacon Cheddar Knots
Bacon Cheddar Knots
Knots Dough (Adapted Heavily From Nick Manglieri)
4 cups all purpose flour
2 teaspoons salt
1 packet active dry yeast
1 2/3 cups warm water
3 tablespoons olive oil, plus oil to coat a baking (jellyroll) pan
3 baking (jelly roll) pans
Bacon Cheddar Filling
3/4 package bacon, cooked
1 8 oz package cheddar cheese (or any cheese you prefer)
Egg wash (1 egg, mixed with about 1 tablespoon water)
Combine flour and salt in large bowl. In a separate bowl, mix yeast into water and let stand for a few minutes until the water fizzes a bit (stir if it doesn’t begin to fizz). Whisk oil into water/yeast mixture. Make a well in the flour and pour water into center. Using a rubber spatula, begin to fold the flour into the water center, gently incorporating and mixing outwards until all of the flour is combined. The dough will be very soft. Cover the bowl with plastic wrap and let sit until the dough has risen to double its size (approx 2 hours). After the dough has risen, scrape it into an oiled jelly roll pan. Lightly oil your hands and press the dough into the pan so that it is evenly filled. Cover the pan with plastic wrap (oiled) and let the dough rise again, approximately 1 hour. While the dough is rising, cut the 8 oz block of cheddar into approximately 2 dozen pieces. After the dough has risen for the second time, use a pizza cutter to cut the dough into approximately 24 squares (6 length wise, four depth wise).
Preheat the oven to 350º. Cover 2 baking pans in foil and lightly grease.
Take a square of the dough and place about half a strip of bacon and 1 piece of cheese in the center. Fold two of the opposing corners over each other. With the other two opposing corners, twist them together, forming a knot on top. Place the piece in the pan. Repeat with remaining 23 pieces of dough. Brush all of the knots with the egg was and bake for about 20 minutes, or until golden.
Bacon Cheddar Knot Dough
Bacon cheddar knot dough
Bacon Cheddar Knots
Bacon cheddar knot dough
Finished bacon cheddar knots
Filed under Appetizers, Baking, Party Food, Recipes, Tidbits
Tagged as bacon, bacon cheddar, bacon cheddar knots, Bacon Party, Bacon Party Recipes, bacon pumpkin pie, baking, Barbie kitchen, bread, chef, cholesterol, cook, cooking, cooking for your date, dating, dating and cooking, easy bacon recipes, Easy Bake Oven, easy pizza dough recipe, easy recipe, fat, fiance, food, gallbladder, kitchen, knots, living on your own, Mr. Kitchen, New York City, Nick Manglieri, NYC, Pizza dough, Pumpkin pie, recipe, recipes, relationships, rise, rising dough, salt, single, singles cooking, stomach, The Modern Baker, the way to a man's heart is through his stomach, tidbits, Tupperware, yeast