Text 4489, 147 rader
Skriven 2006-08-18 01:23:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Picnic Tastes pt. 1
===============================
 -=> On 08-16-06  21:45,  Dave Sacerdote <=-
 -=> spoke to All about Picnic Tastes pt. 1 <=-

 ML> Joan made a rather spicy gazpacho that I downed a big cup of

  I only had a little of that, but did like it -- especially the
  crunchies in it, which I gather are her special extra.

 ML> ribs

 DSac> Time for a new thermometer on the smoker.  The rib ends got too
 DSac> dried out, though the rest of the meat was fall-off-the-bone
 DSac> tender.

  I had some of each.  And then some of each again.  I enjoy crunchy
  meat on occasion.
 
 ML> Ruth had made Lebkuchen, German-style spice bars; 

  Those were quite good.

 ML> Shipps' pecan-peach bread pudding

 DSac> I had two huge helpings of that, with and without sauce.

   The last time we made that was at Montreal.   This time we did the
   same recipe except that we used schnapps instead of brandy and
   doubled the amount of sauce.   From what I saw, there was some
   pudding left and just about enough sauce for it.  In Montreal, the
   sauce ran out long before the pudding.

   When we bought the schnapps for the recipe at the wine shop, he told
   us that it would be sweeter than the brandy.  Perhaps should have
   backed off on the amount of confectioner's sugar.   I definitely
   liked the peach flavor in the liquor.

 DSac> Because I have been weaning myself from high-sugar-content
 DSac> foods, I found the pudding with sauce to be a little too
 DSac> sweet (so I used less sauce than I would have a year or two
 DSac> ago) but the basic pudding itself was gorgeous.  Bread
 DSac> pudding is a special weakness of mine; a comfort food that
 DSac> my mother and grandmother made often when we were kids.

   I have always liked it -- but it is not something that we make often.
   I will scarf some up on Village buffet dessert bar -- but that is
   often not as good as this recipe (which we got from the New Orleans
   School of Cooking).

   Note about the recipe -- it was done in ceramic type dish placed
   inside a Nesco cooker.   If you were to try it in a crock pot, we
   think that the edges would get quite browned and crisp before the
   center got done.  In fact, the edges were a little bit brown and Gail
   said that next time she would not turn the temperature up as the
   recipe says.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BREAD PUDDING
 Categories: Dessert, D/g, Cajun, Bread
      Yield: 16 servings
 
MMMMM-----------------------BREAD PUDDING----------------------------

MMMMM---------------------------BREAD--------------------------------
     10 oz Stale French bread,
           -Torn into bite size pieces
           - or 6-8 cups any type bread

MMMMM---------------------------LIQUID--------------------------------
      3 c  Milk (see note)
      2 c  Sugar
    1/2 c  Butter, melted
      3    Eggs
      2 tb Vanilla

MMMMM-------------------------ADDITIONS------------------------------
      1 c  Raisins
      1 c  Coconut (optional)
      1 c  Chopped pecans
      1 ts Cinnamon
      1 ts Nutmeg
      2 ea 1 lb cans sliced peaches
           -(drained)

MMMMM-----------------------WHISKEY SAUCE----------------------------
      1 c  Butter (2 stick, 1/2 lb)
      3 c  Powdered sugar
      4    Egg yolks
      1 c  Bourbon
           (used peach brandy)
 
  For Conn Picnic 2006 doubled the original sauce recipe since at the
  Montreal picnic we ran out of sauce.
  
  
  NOTE:  Amount of liquid depends on how dry the bread is. Experiment
  until mixture is very moist but not soupy. Recipe originally called
  for 4 cups of milk we have cut that back to 3 cups.
  
  For the Bread Pudding:
  
  Oven Method:
  
  Combine liquid ingredients until well blended.  Combine with
  remainder of pudding ingredients; mixture should be very moist but
  not soupy. Pour into buttered 9 x 12 or larger baking dish.  Place
  into non-preheated oven. Bake at 350 for approximately 1 hour 15
  minutes, until top is golden brown and knife inserted in middle comes
  out clean . Serve warm with sauce.
  
  For the Whiskey Sauce: Cream butter and sugar over medium heat until
  all butter is absorbed. Remove from heat and blend in egg yolks.
  Pour in bourbon gradually to your own taste, stirring constantly.
  Sauce will thicken as it cools.  Serve warm over warm bread pudding.
  
  NOTE: For a variety of sauces, just substitute your favorite fruit
  juice or liqueur to complement your bread pudding.
  
  NESCO OVEN BAKING METHOD.
  
  Use 2 quart uncovered oval casserole placed on rack in bottom of
  cookwell.
  
  Mix pudding ingredients together and place in casserole. Place in non
  preheated Nesco cooker. Place double sheet of paper towel between
  Nesco lid and cookwell to control condensation.
  
  Bake one hour at 275 degrees. Turn up to 300 degrees and bake for
  another 1 hour and 15 minutes or until knife inserted in middle of
  pudding comes out clean. Unplug Nesco and remove top.
  
  Pudding will stay warm for two hours - do not cover.
  
  Source: New Orleans School of Cooking and Louisiana General Store.
  
  Entered by Dale & Gail Shipp, Columbia Md. Personal note:  Went to a
  cooking class here and they prepared this recipe except that they
  added drained canned peaches to the bread and used a peach liqueur
  instead of whiskey for the sauce.  It was superb.
 
MMMMM

... Shipwrecked on Hesperus in Columbia, Maryland. 00:31:21, 18 Aug 2006
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