Text 5291, 94 rader
Skriven 2010-12-26 14:41:20 av Dave Drum (1:18/200.0)
Ärende: Gourmet 308
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Cranberry Bread Puddings
 Categories: Fruit, Breads, Pudding, Booze
      Yield: 6 servings
 
      1 c  Sugar; divided
    1/2 c  Organic frozen cranberry
           - juice cocktail concentrate
           - thawed
    1/2 c  Orange juice
      2 ts Fine grated orange peel
      3 c  Cranberries; unthawed if
           - frozen
           Nonstick spray
     12 sl White sandwich bread
    1/4 c  Apricot preserves
           Ground cinnamon
           Fresh grated nutmeg
      4 lg Eggs
      1 tb Grand Marnier
      1 ts Vanilla extract
    1/4 ts Coarse kosher salt
      2 c  Heavy whipping cream
 
  These restaurant-worthy treats are jazzed up with just a
  hint of Grand Marnier. They're turned out of the ramekins
  they're baked in to show off the ruby-red cranberries on
  the bottom.
  
  Bring 1/2 cup sugar, cranberry juice concentrate, orange
  juice, and grated orange peel to boil in heavy large sauce
  pan, stirring until sugar dissolves. Mix in cranberries;
  return to simmer. Reduce heat to medium-low; gently simmer
  3 minutes (cranberries should not break). Pour cranberry
  mixture into strainer setover bowl and drain. Return syrup
  to same pan. Boil until very thick and reduced to generous
  1/2 cup, about 7 minutes. Fold berries into syrup. Cool to
  room temperature.
  
  DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring
  to room temperature before using.
  
  Spray six 1 to 1 1/4 cup ramekins with nonstick spray. Line
  bottom of each with round of parchment paper. Cut round from
  each bread slice to fit bottom of ramekin. Spread each bread
  round with1 teaspoon preserves, then sprinkle with cinnamon
  and grating of nutmeg.
  
  Spoon 1 tablespoon cranberries (with as little syrup as
  possible) into each ramekin. Top with 1 bread round, preserves
  side down. Repeat 1 time with berries and bread rounds.
  Reserve berry syrup.
  
  Whisk eggs, liqueur, vanilla, salt, and remaining 1/2 cup
  sugar in medium bowl until well blended. Add cream and stir
  until sugar dissolves. Pour custard, 1/4 cup at a time, over
  bread in each ramekin (generous 1/2 cup in each). Let stand
  at least 15 minutes and up to 1 hour, occasionally pressing
  bread to submerge.
  
  Preheat oven to 350oF. Place puddings in 13x9x2-inch metal
  baking pan. Add enough lukewarm water to pan to come halfway
  up sides of ramekins. Bake until puffed and firm to touch,
  about 45 minutes. Remove from water. Let cool 10 minutes.
  Using small sharp knife, cut around each. Turn out onto
  plate; peel off paper. Spoons ome reserved syrup over.
  
  Serve warm.
  
  by Selma Brown Morrow
  
  Bon AppOtit | October 2008
  
  Yield: Makes 6
  
  Meal Master Format by Dave Drum - 12 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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