Whoopie Pies

I've had this recipe in my 'things to make someday' file for quite sometime. They are delicious. The filling would be very good in a triffle, or as a dip for fruit, or in a fruit tart, the possibilities are endless. Find the recipe at Eating Well.

Caramel Apple Bread Pudding

Last Friday we took this to a party and it was a huge hit. I had leftover brioche (challah would also be great, but you can use any white bread.) I found the original recipe online and made a few changes to suit my preferences. Be sure to check it around the 1 hour mark because you don't want to overbake the pudding. It is a wonderful dessert for this time of year.

Caramel Apple Bread Pudding

For the bread pudding ~
9 to 12 loosely packed cups cubed bread
3 medium apples, diced (I used like to use winesap)
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt 3 cups whole milk

For the caramel sauce ~
1 cup sugar
1 tablespoon water
1 tablespoon rum extract (this is not an absolutely necessary ingredient, you can find it on the aisle with the other extracts - vanilla, banana, etc.)
1 stick butter, cubed
1/2 cup heavy cream
2 teaspoons vanilla extract
1/8 teaspoon salt (only use if you used unsalted butter)

Preheat the oven to 350°F and spray a 2-quart or 11x7 baking dish with nonstick coating. Toss the apples with the bread and spread evenly in baking dish.In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg and salt. When thoroughly combined, whisk in milk. Pour the mixture over the bread and let refrigerate, covered with plastic wrap, for at least 30 minutes (better if longer so that the bread is able to absorb the custard), occasionally pressing the bread with a spatula to help it absorb the mixture.

Bake in a water bath for 1 hour and 15 minutes, until the pudding is puffy and golden brown on top. (Check at one hour)

For the caramel sauce, place the sugar in a small saucepan and pour the water and rum evenly over the top. Set over medium heat and swirl the pan until the sugar is well dissolved. Turn the heat up to medium-high and continue swirling until the syrup turns a deep amber color. Watch it closely as it will burn quickly. As soon as the syrup reaches the right color, remove it from the heat and add the butter. Whisk gently until the butter is incorporated, then stir in the heavy cream. If the syrup turns lumpy, set it over low heat and stir until smooth. Add the vanilla and salt, stir and transfer to a serving bowl. The sauce can be refrigerated and reheated in a saucepan over very low heat. Serve the bread pudding warm, drizzled with the caramel sauce and topped with freshly whipped cream. Serves 8.

I love evaporated milk.

Evaporated milk is a staple in our house. I use it in almost all of our soups, and this week I also found a way to make a fantastic Alfredo sauce minus the cream and the cheese. Here are some ideas:

Butternut Squash Soup

1 butternut squash, halved lengthwise and seeded
1 large apple, quartered and cored
1 small onion, quartered
1 head of garlic
1 can evaporated milk
chicken stock
Cayenne pepper
curry powder
thyme
salt and pepper

Preheat oven to 350 degrees. Line a pan with aluminum foil and drizzle with olive oil. Place squash, apples, onion, and garlic on pan and smear with oil. Roast until tender. Scoop the squash into a blender and puree with apple and onion. Add roasted garlic to taste. Thin with 1 can evaporated milk and chicken stock. Season with Cayenne pepper, curry powder, thyme, and salt and pepper to taste.

Corn Chowder

2 Tbs olive oil
1 small yellow onion, chopped
1/4 c diced celery
1 clove garlic, minced
1/2 tsp salt
2 Yukon gold potatoes, peeled and cut into 1 1/2 inch chunks
15 oz frozen sweet corn kernels
2 c vegetable or chicken stock
1 can evaporated milk

Heat olive oil in a large pot and saute onion and celery until tender. Add potato, garlic, and salt and saute 1 to 2 minutes more. Add corn and chicken stock and bring to a boil. Simmer until potatoes are just tender. Add evaporated milk and season with salt and pepper to taste.

Fake Alfredo Sauce
This isn't a real recipe, I don't have actual measurements. It makes quite a lot!

2 to 3 Tbs butter
1/3 c flour
1 can evaporated milk
chicken or vegetable stock
salt and pepper
garlic (fresh or powder)
fresh nutmeg

Melt butter in saucepan. Add flour and stir until combined and mixture smells nutty. Slowly add chicken stock, whisking constantly. Add evaporated milk, alternating with chicken stock as needed to reach the desired consistency. Season with garlic, salt and pepper, and freshly grated nutmeg. You must use the nutmeg!!!

I used this sauce two ways. The first night I served it over sweet potato gnocchi and tonight I cooked some pasta which I tossed with the sauce and then grilled a chicken breast (seasoned with salt and pepper and with fresh lemon juice while cooking) which I served on top of the pasta. Kind of like a Chicken Alfredo, but much better.

Good Recipes

I love Autumn food. Here are a few of my favorite recipes as of late.

Gingersnaps - these are made with whole wheat pastry flour and turbinado sugar which gives them a healthy edge and a delightful crunch from the sugar that contrasts nicely with the softness of the cookie.

Beef Stew with Fennel and Shallots - from The New Mayo Clinic Cookbook which happens to be my new favorite. The recipes are delicious and healthy. I don't like stew as a general rule but this one is fantastic. I left out the bay leaf, the boiling onions, and used button mushrooms instead of portobello and it was still delicious. Serve with Whole Grain Buttermilk Biscuits, they are wonderful.

Braised Chicken with Mushrooms and Pearl Onions - another keeper from the Mayo Clinic. I made whole wheat dumplings with this dish and it was perfect. Let me know if you want the dumpling recipe.

And for dessert? Whip up the Date-Walnut Cake with Warm Honey Sauce.

Now go buy the cookbook.

Apology

I am very sorry for the typing errors that occur all too frequently in my blogs. I try to proof read, and I use spell check, but the errors continue to appear. So sorry.