Keja is so good about freezing things that would never even occur to me, and then sharing her summer bounty with me. She's a good friend. This year she froze apples (I know, who knew!). We wanted a hearty, warm dessert for the lamb and brussels sprouts and also needed to use up some bread, so came up with this.
Apple Bread Pudding
12 oz stale bread cubes, between 1/2 and 1 inch
2 cups milk
2 cups buttermilk
4 eggs
½ tsp. cinnamon
¼ cup dried coconut flakes
1/3 cup raisins
1 cup brown sugar, split in half
4 TBSP unsalted butter
3 cups frozen (or fresh) apples
Preheat oven to 375.
Put bread cubes in a large bowl.
Mix milk, buttermilk, eggs, rum, cinnamon, coconut, raisins and 1/2 cup brown sugar in a medium bowl. Pour over bread.
In a frying pan melt butter. Add remaining 1/2 cup brown sugar and apples and stir to coat apples. Pour everything from the pan into the bread. Mix well and spread into a 9x13" pan with at least 3 inch sides. Bake for 30 to 45 minutes, until top is starting to brown.
And the recipes posted in our column:
Leg of Lamb
1 whole lamb leg
In a small bowl
blend:
2 TBSP mint jelly
1 TBSP olive oil
3 medium garlic
cloves, minced
1 tsp. coarse sea
salt
½ tsp. ground black
pepper
Rub mixture over the
leg of lamb. Place in a roasting pan and roast at 375 for ~ 1 to 1 hour 15
minutes until a thermometer in thickest part of leg (not touching bone) reads
126 degrees for medium rare.
Oven Root Fries
3 medium potatoes
sliced into French fry size
1 large sweet
potato, sliced same as potatoes
4 medium beets,
sliced same as potatoes
Put potatoes, sweet
potato, and beet sticks on a cookie sheet. Toss in 1 to 2 TBSP olive oil, 1 tsp.
salt, and 1 tsp. pepper. Spread them out evenly.
Bake at 375 degrees
for 20 to 30 minutes, turning halfway through.
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1 comments:
Woohoo!!! Congrats on the column in the Journal. You guys are amazing.
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