Bread and Butter Pudding

It’s not often that you can get the exact recipe used in restaurants you love.  Fortunately Ireland’s Chef of the Year Kevin Dundon publishes some of the recipes he uses at his B&B in Wexford and at Raglan Road Irish Pub on his website.

Doug’s favorite dessert when we visit Raglan Road is the Bread & Butter Pudding.  I did a trial run with it a couple of weeks ago to practice for our annual St.Patrick’s Day dinner.  My custard could have been smoother but it tasted great!

I have 3 recipes for you. First the Bread & Butter Pudding.

Ingredients

* 3 oz butter, at room temperature
* 12 slices medium-sliced white bread (I baked my own but you can buy it- just make sure it’s not sliced)
* 2 oz raisins
* 1/2 pint cream
*1/2 pint milk
* 4 egg yolks
* 3 oz caster sugar  (superfine sugar. If your store doesn’t have it just pulse in a food processor for a few seconds.)
* 2 eggs

Directions

Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter butter, both sides, then cut each slice into quarters.

Arrange a single layer of the bread triangles, slightly overlapping in the bottom of the buttered dish. Scatter over some of the raisins and place another layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.

To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined.

Pour two-thirds of the custard over the layered-up bread triangles and leave to stand for about 30 minutes or until the bread has soaked up all of the custard.

Preheat the oven to 350F. Pour the remaining custard over the soaked bread and butter triangles and arrange the rest of the bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown.

Serve warm with butterscotch and custard.

Butterscotch Sauce

*2 oz unsalted butter
* 2 oz light muscovado sugar (brown sugar with a strong molasses flavor. I use dark brown sugar.)
* 2 tbsp pouring golden syrup or clear honey
* 2 tbsp double cream

Place the butter in a small pan with the sugar and golden syrup or honey. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 2-3 minutes until thickened. Remove from the heat and use immediately or transfer to a bowl and leave to cool completely. If keeping for any length of time, up to one week is fine, cover with cling film and store in the fridge.  (If stored in the fridge you will have to reheat this.)

Custard

* 1 pint milk
* 6 egg yolks
* 3 tbsp caster sugar
* few drops vanilla extract or 1/2 vanilla pod, split and seeds scraped out

Bring the milk to scalding point in a non-stick pan. Meanwhile, place the egg yolks in a bowl with the sugar and vanilla. Gradually whisk the hot milk into the egg yolk mixture.

Wipe out the pan and pour in the egg mixture, then cook, stirring constantly, over a medium heat for about 10 minutes until the custard thickens. Do not let it boil or it will curdle and watch out for the froth: when it begins to disappear from the surface, the custard is starting to thicken. Pour into a serving jug and serve at once or leave to cool, then cover with cling film and store in the fridge covered with cling film for up to two days.

Irish Brown Bread

With St. Patrick’s Day just around the corner I’ve been trying out new recipes for my annual Irish feast.  I found a new Irish Brown Bread recipe in an issue of Woman’s Day magazine last year and recently tried it.  Oh so good!  It’s the best I’ve made yet!

This recipe requires no pans as the loaves are “free form” rounds.  It’s delicious with a bit of honey or butter but I prefer it served with Irish Stew or Steak & Guinness Pie.

Ingredients

* 1 1/2 cups all-purpose flour
* 1 1/4 cups whole-wheat flour
* 3/4 cup quick oats
* 1/2 cup wheat germ
* 2 tsp baking soda
* 1 tsp salt
* 1 3/4 cups buttermilk
* 2 T tbsp honey

1. Heat oven to 425°F. Coat a large baking sheet with cooking spray or use parchment paper.  In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
2. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.
3. Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 10 minutes.
4. Reduce temperature to 400°F. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.

Fun with Sandwich Thins

I hosted a Houseparty to help spread the word about Arnold/Oroweat Sandwich Thins®.  I was thrilled to do this for a couple of reasons.

1. I “discovered” these when we were in Boston a year ago.  When we returned to Iowa I couldn’t find them anywhere.  I am so glad they are available practically everywhere now!
2. Arnold was a sponsor of the amazing Blissdom conference in Nashville a couple weeks ago.  I love supporting companies who support me!

My party’s “theme”, if you will, was “Make a Meal with Sandwich Thins®”.  So I have appetizers, main dish and even dessert featuring these yummy circles of goodness.

Here’s the menu:

• Bruschetta
• Sundried Tomato Tarts
• Toasted Sandwich Thins with Hummus
• Sandwiches – hot and cold (of course)
• Mini pizzas
• Dessert Bruschetta
• Mini fruit pizzas

Sounds yummy, yes?  It was!  And it was fun, too!  Each guest left with a reuseable Sandwich Thins® tote, a package of Sandwich Thins® (I purchased these using $1.00 off coupons that were provided, so I paid $1.99 for them), three great Sandwich Thins® sandwich recipes and blank recipe cards (to copy the recipes I’m about to share), note pads and nutrition facts.  One guest even left with a “Sandwich Pak”- a Sandwich Thins® cutting board, condiments, a package of Sandwich Thins® and a $10 Hy Vee gift card (paid for by me) to purchase their favorite sandwich fixins.

The evening began with appetizers:

Toasted & Served with Hummus

A great option for dipping!  Just separate and  cut each Sandwich Thins® into 6 pie-shaped pieces (I used a pizza cutter).  Place on a parchment covered cookie sheet and spray with olive oil.  Broil until crisp and the edges begin to curve; about 4 minutes.  Pair with your favorite hummus (or any other dip).

Bruschetta

6 Sandwich Thins®, broiled with a bit of olive oil or toasted
2 medium tomatoes, chopped
1 T balsamic vinegar
2 T olive oil
1 T minced garlic
12 leaves fresh basil, rolled and cut to create ribbons (I used dried as I couldn’t find fresh)
Salt & pepper; to taste

Mix tomatoes, vinegar, olive oil, garlic, salt and pepper (and basil if using dried).  Stir to combine.  If using fresh basil add most of it now, and gently fold in.

I cut my Sandwich Thins® in half, but you can leave them whole.  Top with the tomato mixture.  Garnish with remaining basil or grated Parmesan cheese.

Sun-Dried Tomato Tarts (Recipe modified from Pampered Chef)

These tasty treats were the favorite appetizer.  You need:

5 Sandwich Thins®, separated and lightly broiled with olive oil or toasted
8 oz cream cheese, softened
2 eggs
1 can (14 oz) artichoke hearts in water, drained and chopped
1 jar (8 oz) sun-dried tomatoes in oil, drained, patted dry, chopped & divided
1 c grated Italian cheese blend, divided
2 T Parmesan-Garlic Oil Dipping Seasoning (this is a PC product, but I used a similar item. If you don’t have this just add 1T minced garlic and 1 T grated Parmesan and a pinch of salt.)
1/2 t salt
1/4 t pepper
Chopped fresh parsley, optional

Preheat oven to 400°F.

Whisk cream cheese until smooth.  Add eggs and whisk until combined.  Add artichokes, half the tomatoes, half the cheese, dipping seasoning, salt and pepper; mix until well blended.

Place about 2 T mixture on each toasted Sandwich Thins®, spread evenly within 1/8 inch from edge.  Top with remaining tomatoes.  Bake 8-10 minutes until set.  Top with remaining cheese and parsley, if desired.

After the appetizers came the main dish.

I had fixins for cold sandwiches and mini pizzas.  I even pulled out my panini press.  We even used breaded chicken patties, pizza sauce and cheese to make chicken Parmesan sandwiches!  Simple, quick and delicious!

For the Pizzas

Sandwich Thins® are perfect for personal pizzas.  A little sauce,toppings and cheese, bake at 375°F for 10-15 minutes and you’ve got a pizza in a hurry!

Paninis

At first my guests were a little skeptical- these certainly don’t look like an item you press.  Add your favorite sandwich topping, spray the griddle (or skillet) with olive oil, spray the top of your sandwich with a bit more oil and press.  Toasty and delicious!  (I bought my press at Target for only a few dollars.  If you don’t have a sandwich press you can heat a cast iron pan and easily do the same thing.  Be sure to heat the pan or press slowly.  I recommend oiling it and sitting it on the pressing surface to heat with the surface.)

Sandwiches- Hot or Cold

Sandwich Thins® are, obviously,made for sandwiches.  They are thinner than buns, have fewer calories and have about 100 calories per “thin”.  They can handle whatever you layer on it- deliciously.

Though everyone was full, we finished with dessert

Again, really simple recipes.  Both are made with fruit so they are healthy and delicious!

Dessert Pizza

2 Sandwich Thins®, halved and broiled or toasted
4 oz Cream Cheese, softened
3 T powdered sugar
Fresh fruit
Chocolate syrup, optional

Mix cream cheese and powdered sugar.  Spread 1T on each half.  Top with fresh fruits and drizzle with chocolate syrup.

Dessert Bruschetta

2 T sugar
1/2 t ground cinnamon
3 Sandwich Thins®, split
1 c fresh strawberries, hulled and diced
2 T sugar
1 T chopped fresh basil leaves
Juice of 1/2 a lemon
1/4 c sour cream
2 T plain yogurt
2 t honey
1/4 t vanilla extract

Preheat broiler to high with rack 6″ from heating element.

Combine sugar and cinnamon in a dish. Sprinkle on buttered sides of bread (you won’t use it all) then broil until toasted, 2-3 minutes.

Toss strawberries with sugar, basil, and lemon juice. Stir sour cream, yogurt, honey and vanilla together in a separate bowl.

To assemble: spoon 2 T berries with juice on toasted “thins”, dollop with sour cream mixture.

If you have a great recipe using Sandwich Thins® feel free to share it here.  These are a product I buy on a weekly basis and really love.

Disclosure:  I was provided with 5 coupons for free Sandwich Thins®.  Everything else for the party- meats, toppings, beverages, plates,napkins, etc, was purchased by me.

Meatless Quesadillas Two Ways

Quesadillas are a quick & easy meal in our house.  Often it’s leftover meat and a bit of cheese between tortillas.  Or just cheese if the girls are feeling finicky.  Either way they take only a few minutes to make and are a fun change from sandwiches.

When I want to get a bit fancier I turn to this terrific shrimp quesadillas recipe from Good Housekeeping.  It’s quick, delicious and a great way to be meatless but still have the texture that most people expect with a meal.  My girls gobbled this up!

Ingredients (serves 4)

* 1 pound(s) shelled and deveined shrimp, coarsely chopped
* 1/4 teaspoon(s) ground chipotle chile
* 2 limes
* 1 tablespoon(s) olive oil
* 1 large (8 to 10 ounces) red pepper, chopped (I omitted this)
* 1 medium (6 to 8 ounces) onion, chopped (I use chopped onion flakes, about 2T)
* 1 ripe avocado, mashed
* 1/2 cup(s) loosely packed fresh cilantro leaves, chopped (I use Gourmet Garden Cilantro Herb blend)
* Pepper
* 2 medium ripe tomatoes, chopped
* 1/2 serrano chile, seeded and finely chopped
* 8 (8-inch) soft-taco-size flour tortillas
* 8 ounce(s) shredded reduced-fat Mexican cheese blend
* 2 cup(s) shredded romaine lettuce

Directions

1. In small bowl, toss shrimp with chipotle chile. From limes, squeeze 4 tablespoons juice; set aside.
2. In nonstick 12-inch skillet, heat oil on medium one minute. Add red pepper and onion and cook 10 minutes or until tender, stirring frequently. Add shrimp and cook 3 minutes longer or until shrimp just turn opaque throughout. Transfer shrimp mixture to medium bowl and cover loosely with foil to keep warm. Remove pan from heat and wipe with paper towel.
3. Meanwhile, prepare guacamole: In small bowl, combine avocado with 2 tablespoons lime juice, half of cilantro, and 1/2 teaspoon freshly ground black pepper. Prepare tomato salsa: In another small bowl, combine tomatoes, serrano chile, 1/8 teaspoon freshly ground black pepper, and remaining lime juice.
4. Heat same skillet on medium-low 30 seconds. Place 1 tortilla in skillet. Sprinkle with one-fourth of shrimp mixture, one-fourth of cheese, and one-fourth of remaining cilantro; top with second tortilla, pressing lightly. Cook quesadilla about 2 minutes or until lightly toasted. Carefully turn quesadilla and cook 1 to 2 minutes longer or until cheese melts. Repeat to make 4 quesadillas in total.
5. Cut quesadillas into wedges; serve with guacamole, tomato salsa, and shredded romaine.

Another Meatless Recipe

I have friends who are vegetarian.  Some consider seafood to be meat, some don’t.  This recipe for Bean & Cheese Quesadillas from Family Circle is also quick, delicious and uses black beans for texture and protein.

Ingredients (serves 6)

* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 1/2 small green pepper, seeded and chopped (I omit this)
* 1 can (15 ounces) black beans, drained and lightly mashed
* 1/2 cup  salsa
* 1/2 teaspoon chili powder
* 1 package (10 count) fajita-size flour or whole-wheat tortillas
* 8 ounces reduced-fat pepper Jack cheese, shredded
* 1/2 cup cilantro leaves
* Extra salsa for serving (optional)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.

2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.

3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quesadillas. Allow skillet to cool slightly if it becomes too hot.

4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges)

Blueberry Buttermilk Pancakes

I prepare a “traditional” breakfast only on Sundays or holidays.  I made these blueberry pancakes a couple weeks ago (because blueberries were on sale) and my family gobbled them up!  I prefer to use fresh blueberries but you could use frozen- just be sure to thaw and rinse to avoid purple pancakes!

The recipe- from Everyday Food magazine-  makes about 12-14 four inch pancakes.

Ingredients

1 1/4 c all purpose flour- spooned and leveled
2 T light brown sugar
1 1/2 t baking powder
1/4 t baking soda
1/2 t coarse salt
1 c lowfat buttermilk (I didn’t have buttermilk so I used 1 c sour cream. You can also substitute plain yogurt)
1/2 c whole milk
2 large eggs
2 T unsalted butter, melted
1 1/2 c blueberries

Directions:

In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.  In another bowl whisk together buttermilk, milk, eggs and melted butter.  Whisk milkmixture into flour mixture until just combined.

Heat skillet or griddle over medium heat.  Grease hot skillet with butter (I use olive oil).  Use 1/4 c batter for each pancake; spoon onto skillet and smooth to make round.  Sprinkle with 2 T blueberries.

Cook until pancake has formed some bubbles and some have burst; 1-2 minutes.  Flip and cook an additional 1-2 minutes.  Serve immediately or place on a plate in a warm oven (about 200 degrees) while you cook the rest.

Serve with butter and maple syrup.

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