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Sunday, May 13, 2012

Raisin Bread with Custard and Berries

This recipe came from the Orlando Sentinel, and was from there pulled from "A Well-Seasoned Kitchen".  This was so fresh, light and delicious.  I love it for breakfast, or as an afternoon summer dessert (BBQ, shower, etc).

Serves 12


8 slices good quality cinnamon raisin bread
1/2 Cup butter, melted
4 eggs
2 egg yolks
3/4 Cup sugar
3 Cups whole milk
1 Cup whipping cream
1 Tbsp vanilla
3 Cups mixed fresh berries (blueberries, raspberries, chopped strawberries)
Confectioners Sugar

1.  Brush both sides of bread with the butter.  Line a 13x9" glass baking dish with bread slices.

2.  Whisk the eggs and yolks in a bowl.  Add the sugar, milk, cream and vanilla; whisk until well mixed.  Slowly pour through a strainer over the bread, covering evenly and completely.  If the slices float to the top of the egg mixture, gently press and hold them down with your finger.  Cover; refrigerate at least 2 hours or overnight.

3.  Heat oven to 350.  Allow baking dish to come to room temperature.

4.  Place the baking dish on a large rimmed baking sheet on the middle rack of your oven.  Pour 2 cups hot water into the baking sheet (around the baking dish).  Bake until lightly browned and eggs are cooked (it should spring back when you push lightly on the top), 30-35 minutes.  Cool slightly; top with berries and sprinkle with confectioners sugar.

Serve room temperature or cold.  (Keep refrigerated at all times).

Thursday, May 10, 2012

Asparagus-New Potato Hash

This recipe came from Southern Living.  What a delicious, light and fresh recipe!  Great side dish to pass around the table.

Makes 8 servings (as a side-dish)


1 lb small red potatoes
1 lb fresh asparagus
2 shallots, minced
2 tbsp olive oil
1 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
2 tsp fresh lemon juice
1/3 cup crumbled farmer's cheese (I used goat cheese)

1.  Bring potatoes and salted water to a boil in a dutch oven over med-high heat.  Cook 15 minutes or just until tender; drain well.  Cool and cut into quarters.
2.  Snap off and discard tough ends of asparagus.  Cut asparagus into 1/2" pieces. 
3.  Saute shallots in hot oil in a large non-stick skillet 1 minute.  Add asparagus, thyme, salt and pepper, and lemon juice; saute 2-3 minutes or until asparagus is crisp-tender.  Add potatoes, and saute 3 minutes until thoroughly heated.  Remove from heat, and sprinkle with cheese crumbles.

Friday, May 4, 2012

Salmon Escabeach

My mom's friend made this for her at a dinner party a few months ago and my mother just raved about it.  It sounded weird, but she told me to trust her as she made it for me one night.  Let me tell you - I am pregnant, and during my pregnancy I'm not that into fish (especially salmon).  I SCARFED this down!  It was delicious!!!!


5-6 oz pine nuts
3 oranges, zested
5-6 garlic cloves
2 stalks celery, sliced thinly
2 fresh salmon fillets, skinned
1/2 Cup sliced green olives
1/2 Cup raisins
2 Tbsp capers
2 small cans mandarin oranges, juice drained
1 Tsp cider vinegar


In a pan, cook celery, garlic and orange zest with a little olive oil and salt and pepper over medium-low heat until celery is tender.  Add pine nuts, olives, capers, raisins, orange segments, and cider vinegar.  Keep simmering on med heat.

In a separate pan, heat EVOO to medium and add salmon filets.  Cook 3-4 minutes until they brown nicely, then turn and cook another 2-3 minutes.  Top each filet with mixture.