Pepperoncini Bites

November 20, 2012 by


These make great “emergency” appetizers.  I love making them on holidays for snacks before the meal.  With only 3 ingredients and no cooking involved, they don’t take hardly any time to put together.  We’ve been making them ever since we had them at my sister’s wedding reception many years ago and everyone still loves them.
You can make them spicier by using larger pieces of pepperoncini, or more mild by using more cream cheese or smaller pieces of pepperoncini.

PEPPERONCINI BITES
Hard dry salami, sliced
cream cheese
Pepperoncinis, sliced

Spread about 1/2 tsp cream cheese on each slice of salami, then place a slice of pepperoncini in the middle, roll up, and secure with a toothpick.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Turkey Gravy 101

November 16, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gravy is essential for the holiday meal.  Good gravy that is. 🙂
The best gravy starts from homemade turkey stock, and is easier than you think.  The turkey stock can be made days ahead of time as well.
If you don’t make homemade stock, just use the best quality chicken stock you can.  I don’t care how moist your turkey is, it will only be better with this.  This gravy is smooth, velvety even, and the flavor is beyond amazing.

TURKEY GRAVY 101
makes approx. 3 cups

FOR THE GRAVY
Drippings from turkey roasting pan, optional
4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
4 T unsalted butter
6 T flour
salt and pepper to taste

FOR THE TURKEY STOCK
1 tsp oil
neck and giblets from turkey
1 onion, peeled and quartered
1 carrot, cut in thirds
1 celery stalk, cut in thirds (leaves left on the top)
12 cups water
1 tsp dried rosemary (or 1 sprig fresh)
1 tsp dried thyme (or a couple sprigs fresh)
2 bay leaves
1 tsp peppercorns

Make the turkey stock:
Heat oil in a large pot and heat over medium high heat.  Add the neck and gizzards and sear.
Add the onion, carrot, and celery and cook for several minutes to sear.

Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil.   Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

Make the gravy:
After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:

Scrape all the drippings into a fat separator or large measuring cup (I HIGHLY recommend this one from OXO).

If you have a fat separator, you’ll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off.  You can also not use the drippings at all if you’d rather.  I find that I get a much less greasy gravy using a fat separator with great flavor.
Pour drippings into a large measuring cup and add turkey broth to measure 4 cups.  (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
If making the gravy in your roasting pan, place over 2 burners on medium high heat.  I prefer to use a saucepan.
Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.

Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
Reduce heat to low and let simmer until thickened, about 10-15 minutes.
If it gets thicker than desired, just whisk in more broth.  Season with salt and pepper as needed.

 LEFTOVER GRAVY TIP:
Heat over medium heat, whisking in turkey or chicken broth to thin as needed. 

Print
Turkey Gravy 101

Ingredients

    FOR THE GRAVY
  • Drippings from turkey roasting pan, optional
  • 4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
  • 4 T unsalted butter
  • 6 T flour
  • salt and pepper to taste
    • FOR THE TURKEY STOCK
  • 1 tsp oil
  • neck and giblets from turkey
  • 1 onion, peeled and quartered
  • 1 carrot, cut in thirds
  • 1 celery stalk, cut in thirds (leaves left on the top)
  • 12 cups water
  • 1 tsp dried rosemary (or 1 sprig fresh)
  • 1 tsp dried thyme (or a couple sprigs fresh)
  • 2 bay leaves
  • 1 tsp peppercorns

Instructions

Make the turkey stock:

Heat oil in a large pot and heat over medium high heat. Add the neck and gizzards and sear.

Add the onion, carrot, and celery and cook for several minutes to sear.

Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil. Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

Make the gravy:

After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:

Scrape all the drippings into a fat separator or large measuring cup

If you have a fat separator, you'll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off. You can also not use the drippings at all if you'd rather. I find that I get a much less greasy gravy using a fat separator with great flavor.

Pour drippings into a large measuring cup and add turkey broth to measure 4 cups. (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).

If making the gravy in your roasting pan, place over 2 burners on medium high heat. I prefer to use a saucepan.

Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.

Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.

Reduce heat to low and let simmer until thickened, about 10-15 minutes.

If it gets thicker than desired, just whisk in more broth. Season with salt and pepper as needed.

LEFTOVER GRAVY TIP:

Heat over medium heat, whisking in turkey or chicken broth to thin as needed.

https://mystainedapron.com/turkey-gravy-101/

 

 

Filed Under: Holiday Recipes, Sauces / Condiments

Chinese Chicken Salad

November 12, 2012 by


This recipe has been a tradition for us for about 10 years now.  And I don’t see that changing anytime soon, it’s so yummy 🙂
It originated from my friend Janice, and has been tweaked a little to our tastes.  We usually make it around the holidays, sometimes for New Year’s Eve, sometimes (like this year) I’ll be making it for our “no cooking” night.  The day we put our tree and Christmas decorations up I always have a dinner that requires no cooking.  We eat by candlelight and Christmas music on our china.  I’ll make a few appetizers the day before, and this is perfect since what minimal prep it requires can be done at least a day in advance as well.
It never fails to please, and is wonderful for serving a large crowd as well.  We never seem to have any trouble eating it up though. 🙂

CHINESE CHICKEN SALAD
For Salad:
1/2 to 1 whole head cabbage, green or red*, shredded
2 green onions, thinly sliced
2 T sesame seeds
1/4 c peanuts
1 pkg Ramen noodles, chopped
2 chicken breasts, cooked and shredded
1 carrot, shredded
1/2 pkg wonton wrappers (Or premade crispy wonton strips
1/2 bunch fresh cilantro, leaves removed

For Dressing:
1/2 cup oil
1/2 cup rice vinegar
3 Tablespoons sugar
2 Tablespoons sesame oil
1 Tablespoon soy sauce
1 Tablespoon brown sugar
1 teaspoon powdered ginger
1/2 teaspoon black pepper

Make the crispy wonton strips.  Cut wrappers into 1/2″ strips and fry in  a couple inches of hot oil until crisp.  Drain on paper towels.
Combine all the salad ingredients and toss gently together.
Whisk the dressing ingredients together and toss with the salad.

*Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it.  If you’re serving a crowd, this is a great way to stretch it a little more as well.

Make ahead tip: You can have your dressing made days ahead of time, and even the salad.  Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.

Print
Chinese Chicken Salad

Prep Time:

Cook Time:

Ingredients

    For Salad:
  • 1/2 to 1 whole head cabbage, green or red*, shredded
  • 2 green onions, thinly sliced
  • 2 T sesame seeds
  • 1/4 c peanuts
  • 1 pkg Oriental Ramen noodles, chopped (reserve seasoning packet for dressing)
  • 2 chicken breasts, cooked and shredded
  • 1 carrot, shredded
  • 1/2 pkg wonton wrappers (Or premade crispy wonton strips, some asian stores sell them)
  • 1/2 bunch fresh cilantro, leaves removed
    • For Dressing:
  • 3 T sugar
  • 1/3 cup oil
  • 2 T sesame oil
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 c rice vinegar
  • Seasoning packet from Oriental Ramen

Instructions

Make the crispy wonton strips. Cut wrappers into 1/2" strips and fry in a couple inches of hot oil until crisp. Drain on paper towels.

Combine all the salad ingredients and toss gently together.

Whisk the dressing ingredients together and toss with the salad.

*Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it. If you're serving a crowd, this is a great way to stretch it a little more as well.

Make ahead tip:

You can have your dressing made days ahead of time, and even the salad. Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.

https://mystainedapron.com/chinese-chicken-salad/

Filed Under: Chicken / Turkey, Salad / Dressings

Ziti with Bolognese

November 7, 2012 by

 


Time seems to be flying by so quickly anymore.  My babies are growing up so fast… well, okay, so they’re 9 and 5.  But they’ll always be my babies.

While I love getting all crazy and adventurous in the kitchen there is always room for simple meals.  That doesn’t mean simple can’t be delicious and homemade.  That’s why I keep some meal components in the freezer to help make a quick dinner that’s still homemade and make my hubby smile.  (Bolognese is at the very tippy top on his list of favorite things too).
This is perfect with a big salad and maybe even homemade baguettes or garlic bread.

ZITI WITH BOLOGESE
1 lb ziti, cooked just underdone
1 quart Bolognese (or your favorite spaghetti sauce)
1 cup ricotta cheese
1 T oil
1/4 tsp each salt and pepper
1 1/2 cups shredded mozzarella
1/2 grated Parmesan
1/4 cup fresh basil leaves, cut chiffonade, optional

Mix the mozzarella and parmesan together in a bowl and set aside.
Mix the ricotta, oil, salt, and pepper together in another bowl and set aside.
Mix the ziti and bolognese together and pour half in a greased 9 by 13 inch pan.


Dollop the ricotta mixture over pasta in pan.

Top with remaining pasta mixture and then sprinkle the cheeses over the top.  Bake at 400 degrees for 25 minutes.
Sprinkle with basil if using.

Print
Ziti with Bolognese

Ingredients

  • 1 lb ziti, cooked just underdone
  • 1 quart Bolognese (or your favorite spaghetti sauce)
  • 1 cup ricotta cheese
  • 1 T oil
  • 1/4 tsp each salt and pepper
  • 1 1/2 cups shredded mozzarella
  • 1/2 grated Parmesan
  • 1/4 cup fresh basil leaves, cut chiffonade, optional

Instructions

Mix the mozzarella and parmesan together in a bowl and set aside.

Mix the ricotta, oil, salt, and pepper together in another bowl and set aside.

Mix the ziti and bolognese together and pour half in a greased 9 by 13 inch pan.

Dollop the ricotta mixture over pasta in pan.

Top with remaining pasta mixture and then sprinkle the cheeses over the top. Bake at 400 degrees for 25 minutes.

Sprinkle with basil if using.

https://mystainedapron.com/ziti-with-bolognese/

Filed Under: Pasta

Chicken with Tabbouleh

November 2, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I thought today would be a bad day to post a dessert recipe with it being the day after Halloween and all. 🙂
I love this recipe, and every time I make it I seem to make it a little different, but we love it every time.  Sometimes I leave the chicken out and serve it as a side dish, once I didn’t have any mint but used fresh parsley instead.  It wasn’t quite as flavorful, but still good.  I like to serve it with some kind of flatbread or pita bread, like soft wrap bread or Naan.

CHICKEN WITH TABBOULEH
1 cup bulgur wheat
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 tsp kosher salt
2 cups cooked chopped chicken
1 cup chopped green onions
1/2 cup fresh mint leaves, chopped
1 English cucumber, chopped
2 cups halved cherry tomatoes or chopped tomatoes
1 tsp black pepper

Place bulgur wheat in a bowl and pour 1 1/2 cups boiling water over the wheat.
Stir in the lemon juice, olive oil, and salt.  Cover tightly and let sit for about an hour at room temperature.
Add remaining ingredients and stir to combine.  Add more salt if needed.
Serve or cover and refrigerate.  Better after it sits.

Recipe adapted from Ina Garten

Print
Chicken with Tabbouleh

Ingredients

  • 1 cup bulgur wheat
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp kosher salt
  • 2 cups cooked chopped chicken
  • 1 cup chopped green onions
  • 1/2 cup fresh mint leaves, chopped
  • 1 English cucumber, chopped
  • 2 cups halved cherry tomatoes or chopped tomatoes
  • 1 tsp black pepper

Instructions

Place bulgur wheat in a bowl and pour 1 1/2 cups boiling water over the wheat.

Stir in the lemon juice, olive oil, and salt. Cover tightly and let sit for about an hour at room temperature.

Add remaining ingredients and stir to combine. Add more salt if needed.

Serve or cover and refrigerate. Better after it sits.

https://mystainedapron.com/chicken-with-tabbouleh/

Filed Under: Chicken / Turkey

White Bean and Ham Soup

October 30, 2012 by

 

I am especially grateful for our mellow weather here in the Pacific Northwest with everything happening on the east coast right now.  We may get a lot of rain, but around here that’s really just “liquid sunshine”. 🙂

I feel very fortunate not to have to worry much about natural disasters happening here.   And really, all the rain just gives me more reasons to make soup. 🙂
I am a huge fan of soups because:
1. They’re delicious (or should be)
2. They’re easy to make (usually)
3. They are economical (at least the ones I make)
4. They make the house smell good while simmer. 🙂
5. I can make them ahead of time and we eat on time!

This one fits in… all those categories, and not to mention is a complete meal, no need for side dishes… well, maybe some baking powder biscuits… or cheddar drop biscuits… or whole wheat flax biscuits if you’re feeling fancy . 🙂
Leftovers rewarm well, but may be thicker so just add more water or chicken broth.
I used some leftover ham in ours, but you could use a ham steak, or even turkey ham if you really wanted.  I buy smoked ham hocks at my favorite local butcher, Butcher Boys , and I actually only use half since theirs has so much meat on them still.  Sometimes I don’t even add any ham to the soup and just use what is on the hock.  They are great about cutting them in half for me, and I keep some wrapped in butcher paper in the freezer at all times!

WHITE BEAN AND HAM SOUP
drizzle olive oil
1 lb ham, diced
1 white onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
4 garlic cloves, minced
4 cups chicken broth
6 cups water
1 smoked ham hock
1 pound dried navy beans, soaked overnight*
1 T minced fresh thyme, or 1 tsp dried
1/2 tsp pepper
3 T red wine vinegar

Heat oil in a pot over medium heat.
Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.
Add garlic and cook briefly until fragrant.
Add broth, water, ham hock, and beans.
Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.
Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.

 *If you don’t have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.

Recipe slightly adapted from Cook’s Country

Print
White Bean and Ham Soup

Ingredients

  • drizzle olive oil
  • 1 lb ham, diced
  • 1 white onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 6 cups water
  • 1 smoked ham hock
  • 1 pound dried navy beans, soaked overnight*
  • 1 T minced fresh thyme, or 1 tsp dried
  • 1/2 tsp pepper
  • 3 T red wine vinegar

Instructions

Heat oil in a pot over medium heat.

Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.

Add garlic and cook briefly until fragrant.

Add broth, water, ham hock, and beans.

Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.

Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.

*If you don't have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.

https://mystainedapron.com/white-bean-and-ham-soup/

Filed Under: Pork, Soups / Stews

DIY Halloween Bunting

October 26, 2012 by

It may be a little close to Halloween for a craft, but this one is so quick I have to share.  I threw it together one evening in no time, and you could too.

SUPPLIES:
Burlap
Letter stamps or stencils
Circle sponge dauber
Felt for backing
Twine
Black ink or paint
Orange ink or paint

Cut triangles out of burlap and add orange dots, then stamp or stencil on black letters.
Cut felt backing out pinking sheers, making them slightly smaller at the top, so burlap can fold over.
Place felt and burlap triangles together, with the twine at the top, fold the extra burlap over to the backside and sew along the top of the triangles, encasing the twine.

Filed Under: Halloween / Fall

Roasted Butternut Squash with Lemon

October 24, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I know.  I’ve shared alot of roasting recipes.  But it really is my favorite cooking technique…. I’m not sure if it even counts as a “technique” since it’s so simple.
Butternut squash has a wonderful sweetness that pairs well with citrus, and while I love citrus anytime of the year, in the fall and winter I love how it brightens up those fall flavors.
I’ve served this with roasted chicken, pork roast, even salads, and we’ve loved it every time!

ROASTED BUTTERNUT SQUASH WITH LEMON
1 large butternut squash
1 red onion, cut in 1 inch chunks
3 T fresh lemon juice, plus 3 T for serving
2 T olive oil
1 tsp dried thyme (or 1 T fresh)
3 garlic cloves, minced
kosher salt & black pepper

Peel, seed, and chop squash into 1 inch cubes.
Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
Roast at 425 degrees for 25-35 minutes, or until squash is tender.
Squeeze a little more fresh lemon juice on top just before serving.

Recipe adapted from Everyday Food

Print
Roasted Butternut Squash with Lemon

Ingredients

  • Peel, seed, and chop squash into 1 inch cubes.
  • Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
  • Roast at 425 degrees for 25-35 minutes, or until squash is tender.
  • Squeeze a little more fresh lemon juice on top just before serving.

Instructions

Peel, seed, and chop squash into 1 inch cubes.

Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.

Roast at 425 degrees for 25-35 minutes, or until squash is tender.

Squeeze a little more fresh lemon juice on top just before serving.

https://mystainedapron.com/1419-roasted-butternut-squash-with-lemon/

Filed Under: Side Dishes

Halloween Treat Pouches

October 22, 2012 by

I saw these on Pinterest and while I don’t have the time to make a few hundred for trick or treaters, I knew I could make a few for my daughter’s close friends.  They really enjoyed decorating and filling them and I think an older child would easily be able to do the small amount of sewing involved.
These would be fun to make to send family members who don’t live close by, or for a class party as well.

SUPPLIES
Paper, I used white kraft paper, but you could use whatever, even brown kraft paper or brown sacks
Fillers (small candy, Halloween jokes, toys, stickers, etc)
Google eyes and markers as desired for decorating

1. Make a template for the shape you want.  I did half in the shape of candy corn and half for ghosts.  Keep in mind what you will be filling them with so they will be big enough.
2.  Trace onto paper and cut out (1 for each pouch)
3. Place on a piece of paper for backing and sew 1/4 inch from the edge, leaving a couple inches unsewn.
4. Cut out backing.
5. Decorate the front of the pouches.

6.Place fillers inside pouches through the opening.  I used some foam jack-o-lantern stickers from Michael’s, pumpkin confetti from Target, candy and spider rings, and Halloween jokes printed from here.

7. Sew opening closed.  Done!

Filed Under: Halloween / Fall

Pumpkin Bread Pudding with Caramel Apple Sauce

October 17, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I don’t like bread pudding.  Or so I thought…
I’ve always thought of bread pudding as a southern food, which we never ate in our home, and I didn’t experience much of until I traveled with my job.
There are lots of things in the South that I loved… but bread pudding just wasn’t one of them.  And then… I made this one.  I tweaked and simplified it from Bobby Flay and I don’t know how different it ended up tasting, and I don’t care.  We absolutely loved it and when I served it at my Christmas Tea Party last year it was the biggest hit of everything.
All components can be made ahead of time, making it a perfect holiday dessert in my book.  Well… plus it’s delicious, delicious, delicious.. so that helps too. 🙂

PUMPKIN BREAD PUDDING WITH CARAMEL APPLE SAUCE
2 cups heavy cream
1 cup milk
1 vanilla bean, seeds scraped (reserve scraped bean for another use)
6 egg yolks
1/2 cup sugar
1 cup pumpkin puree, canned or homemade
Pumpkin bread, prepared according to recipe below
Caramel Apple sauce, recipe below
Whipped Cream

Whisk the cream, milk, and vanilla bean seeds in a small pot over medium heat.  Bring to a simmer.
Whisk the yolks, sugar, and pumpkin together in a large bowl.  Add the hot cream mixture slowly, whisking to combine.   Strain into another bowl.
Cut the pumpkin bread in 1 to 1/2 inch cubes and spread out in a 9 by 13 inch pyrex.  Pour the custard over the bread, pushing to submerge the bread fully.
Let sit for 10 to 15 minutes before placing the pyrex pan in a larger roasting pan and adding hot water halfway up the sides of the pyrex.
Bake uncovered for 1 hour at 325 degrees.

Remove from water bath and let cool slightly before serving.  Serve scoops topped with caramel apple sauce and whipped cream.
MAKE AHEAD: You can make this a couple days ahead of time, and rewarm in the oven just until warm.   Best eaten warm.

PUMPKIN BREAD
4 T unsalted butter
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
scant 1 cup (8 oz) pumpkin puree, canned or homemade
2 eggs
2/3 cup water

Whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves together in a bowl.
Cream the butter, sugar, and oil with a hand mixer (or stand mixer with paddle attachment  on high until  light and fluffy, about 1 minute.
Add the pumpkin puree, mix until well combined.  Add eggs one at a time then add the flour mixture and water, mixing just until combined.
Butter a 9 inch loaf pan and spread batter in pan.
Bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.  Cool on a rack for 10 minutes, then remove from pan and cool completely.
Cut cooled bread into 1/2 inch cubes and spread out on a large baking sheet.
Bake at 325 degrees for about 20 minutes, flipping once.  Cool and set aside.

CARAMEL APPLE SAUCE
1 cup cream
1/2 cup apple juice
1 star anise
4 whole cloves
2 cinnamon sticks
1/8 tsp ground nutmeg
1 1/2 cups sugar
1/2 cup water
1 T apple cider vinegar

Combine the cream, apple juice, star anise, cloves, cinnamon sticks, and nutmeg in a small pot and bring to a simmer over medium high heat.
Remove from the heat and leave to steep for at least 20 minutes.
Strain into a clean pot and put on warm while you make the caramel in another pot:
Combine the sugar, water, and vinegar in a medium pot over high and cook without stirring until it is a deep amber color, about 8 minutes.  Slowly whisk in the warm cream, whisking constantly until smooth.
Make up to 2 days ahead of time, rewarming  on low when needed.

Recipes adapted from Bobby Flay

Print
Pumpkin Bread Pudding with Caramel Apple Sauce

Ingredients

  • 2 cups heavy cream
  • 1 cup milk
  • 1 vanilla bean, seeds scraped (reserve scraped bean for another use)
  • 6 egg yolks
  • 1/2 cup sugar
  • 1 cup pumpkin puree, canned or homemade
  • Pumpkin bread, prepared according to recipe below
  • Caramel Apple sauce, recipe below
  • Whipped Cream
    • PUMPKIN BREAD
  • 4 T unsalted butter
  • 1 3/4 cup flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • scant 1 cup (8 oz) pumpkin puree, canned or homemade
  • 2 eggs
  • 2/3 cup water
    • CARAMEL APPLE SAUCE
  • 1 cup cream
  • 1/2 cup apple juice
  • 1 star anise
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1/8 tsp ground nutmeg
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1 T apple cider vinegar

Instructions

Whisk the cream, milk, and vanilla bean seeds in a small pot over medium heat. Bring to a simmer.

Whisk the yolks, sugar, and pumpkin together in a large bowl. Add the hot cream mixture slowly, whisking to combine. Strain into another bowl.

Cut the pumpkin bread in 1 to 1/2 inch cubes and spread out in a 9 by 13 inch pyrex. Pour the custard over the bread, pushing to submerge the bread fully.

Let sit for 10 to 15 minutes before placing the pyrex pan in a larger roasting pan and adding hot water halfway up the sides of the pyrex.

Bake uncovered for 1 hour at 325 degrees.

Remove from water bath and let cool slightly before serving. Serve scoops topped with caramel apple sauce and whipped cream.

MAKE AHEAD: You can make this a couple days ahead of time, and rewarm in the oven just until warm. Best eaten warm.

PUMPKIN BREAD

Whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves together in a bowl.

Cream the butter, sugar, and oil with a hand mixer (or stand mixer with paddle attachment on high until light and fluffy, about 1 minute.

Add the pumpkin puree, mix until well combined. Add eggs one at a time then add the flour mixture and water, mixing just until combined.

Butter a 9 inch loaf pan and spread batter in pan.

Bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then remove from pan and cool completely.

Cut cooled bread into 1/2 inch cubes and spread out on a large baking sheet.

Bake at 325 degrees for about 20 minutes, flipping once. Cool and set aside.

CARAMEL APPLE SAUCE

Combine the cream, apple juice, star anise, cloves, cinnamon sticks, and nutmeg in a small pot and bring to a simmer over medium high heat.

Remove from the heat and leave to steep for at least 20 minutes.

Strain into a clean pot and put on warm while you make the caramel in another pot:

Combine the sugar, water, and vinegar in a medium pot over high and cook without stirring until it is a deep amber color, about 8 minutes. Slowly whisk in the warm cream, whisking constantly until smooth.

Make up to 2 days ahead of time, rewarming on low when needed.

https://mystainedapron.com/pumpkin-bread-pudding-with-caramel-apple-sauce/



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