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Saint Patrick’s Day Deliciousness

Here’s a round-up of a few of my favorite dishes for Saint Patrick’s Day! Click on the titles to be brought to the details on how to make each deliciously Irish item, or just head to the bottom of this post to print out all the recipes and get cooking!

Bread Pudding with Bailey's Custard [Read more…]

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Bread Pudding with Bailey’s Custard

Warning! This is quite possibly the best, most decadent, delicious and amazing food item I’ve ever created. It is over-the-top rich. I have convinced myself that if I only eat it once a year or so, I don’t have to feel guilty about it. Sort of. I’m already dreaming of when I can make this again. It was heavenly. Here’s the thing about bread pudding. It’s bread. Lots of bread. Soaking with cream and sugar. And butter. Then served with a cream sauce. And, in this case – that cream sauce is drunken with Bailey’s Irish Cream Liqour. Absolutely NOT a diet food. But worth every single incredible calorie. As fancy as bread pudding seems, it’s really easy to throw together. Takes some time, but most of that it’s just sitting there drinking up the delicious creamy goodness or baking in the oven. The time you actually have to spend on creating it is minimal. [Read more…]

Spiced Cranberry Compote

So, compote is a pretty fancy term for fruit in a sugar syrup. In this case, it reminds me very much of the most awesome cranberry sauce you’ve ever had. Spiced and fragrant instead of just the blah dash of color on the corner of your Thanksgiving plate. Delicious with “Colleen”, my Pumpkin Eggnog Bread Pudding. The post for the bread pudding has a photo of the compote along side it.

Spiced Cranberry Compote

1 1/2 cups frozen or fresh cranberries
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup orange juice
1 1/2 teaspoons orange zest

1. In a small heavy-bottomed saucepan combine the cranberries, nutmeg, cinnamon, sugar, orange juice and zest. Bring to a simmer over medium-high heat then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 4 to 6 minutes. Let cool completely before serving.

The compote can be made ahead, refrigerated, covered, for up to 2 days. Remove 1 hour before serving; serve at room temperature.

Copyright 2010 by Kathy Casey Food Studios(r)

“Colleen” Pumpkin Eggnog Bread Pudding

My friend Colleen sent me the link to this recipe – and upon first sight I couldn’t wait to make it. So, I’m naming it after her. Today, I just did the recipe as it was listed in the original article in the Seattle Times Food & Wine section – except that I coated my baking pan with butter, drizzled more butter on top, and broiled it prior to taking it out of the oven to crust up the top a little. I was having a girls night with my three sisters, and brought it for dessert.

Obviously this is a fall to Christmas baked good since eggnog and cranberries are only really available around this time of year. My youngest sister said this tastes like Christmas on a spoon. I’d have to agree. It’s a moist delicious bread that tastes a little like pumpkin pie, with the richness of eggnog and the spices of the holidays. The cranberry compote it’s served with it tart and tangy, the perfect offset to the rich bread pudding. However – with the sweet tooth that runs deep in our family, my sisters and I kind of agreed that we’d rather have it with a vanilla dipping sauce/custard the next time. And, I’ll probably do up the bread pudding in individual ramekins next time for a prettier presentation.

Pumpkin Eggnog Bread Pudding

[Read more…]

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