The Wingham Advance-Times, 1984-10-03, Page 22Page 8—Crossroads—Oct. 3, 1984
read pudding a .sweet tradition
By Toni Griffin
Dipping a spoon into a
bowl~ of steamy bread pud-
ding is like preparing to dive
into a cool Ipke on a hot af-
ternoon. The closer you get,
the more the anticipation
mounts.
Crusty bread puddings are
a New Orleans specialty,
served heaped in a bowl,
soaked with heady whiskey
sauce, or laced with raisins
and rum or molded like an
elegant cake and baked to a
velvety custard interior.
An all-time "comfort
food", bread pudding can
evoke another time — per-
haps Depression days or
childhood suppers; or it can
remind the eater of people
who have shared or prepared
the homey dessert. Or it can
be a simple sensual exper-
ience as the sweet beige
bread baked to a mahogany
crust hits the tongue with its
eggy vanilla custard and po-
tent sauce.
During a recent visit to
New Orleans, home of the
1984 World's Fair, I tasted
every bread pudding along
the way — and there was not
a loser in the bunch. Some
were extra rich with nuts,
fruits or coconut. Others
were spiked with whiskey or
flavored liqueurs.
One of my favorites was
the most simple t� make. Its
creation was demonstrated
by Joe Cahn, a Louisiana na-
tive and self-proclaimed
"King of the Muffolata
Festival", a celebration of
the delights of the local Muf-
folata Sandwich (a combina-
tion of ham, provolone
cheese, salami, olive salad
and garlic "slapped on a •big
round Italian roll"), which
was created about 1910 in
this Mardi Gras city.
According to Cahn, one of
the true delights of the area
is bread pudding.
• I get more excited about
bread pudding than anything
else in the world. And I like
to do bread pudding varia-
tion:
JOE CAHN'S
/ BREAD PUDDING
1 (10 oz.) loaf stale French
bread, crumbled (or 6-8
cups any type bread, in- ,
cluding glazed doughnuts)
2 cups cream
2 cups milk
2 cups sugar
4 tbsps. butter, melted
3 eggs
2 tbsps. vanilla
1 cup raisins
1 cup coconut
1 cup chopped pecans
1 tsp. cinnamon
1 tsp. nutmeg
Combine all ingredients;
mixture should be very
moist but not soupy. Pour
into buttered 9 x 9 inch bak-
ing dish. Place in cold oven.
Heat oven to 350 degrees F
and bake approximately one
hour and 15 minutes, until
top is golden brown. Serve
warm with Whiskey Sauce.
Whiskey Sauce
1/z cup butter (1 stick, 1/4 lb.)
11/2 cups powdered sugar
1 egg, yolk or whole
1/2 cup bourbon (or to taste)
Cream butter and sugar
over medium heat until all
butter is absorbed. Remove
from heat and blend in egg.
Pour in bourbon gradually to
your own taste, stirring con-
stantly. Sauce will thicken as
it cools. Serve warm over
warm bread pudding.
Note: For a variety of
=sauces, just substitute your
favorite fruit juice or liqueur
to complement the bread
pudding.
FALL SPECIAL
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ALL TREATMENT
During month of ;October
Tuesday or Thursday
,and others days by chance,
343-2261
Variations
Pina Colada Bread Pud-
ding: Use 1 can coconut
cream and enough milk to
measure 4 cups liquid. Add
pineapple chunks, nuts.
Chocolate Bread Pudding:
Substitute chocolate milk,
add chocolate chips. and
nuts.
Amaretto Bread Pudding:
Add almond extract and
some Amaretto to milk; add
almonds. Use Amaretto in
sauce instead of bourbon.
0 0 0
This meringue -crowned
bread pudding comes from
an 83 -year-old contributer to
"La Bonne Cuisine — Cook-
ing New Orleans Style", a
quality collection of recipes
from New Orleanians and
some of the area's most
noteworthy restaurants.
TOP HAT
BREAD PUDDING
12 eggs
3 (13 oz.) cans evaporated
milk
1 qt. skim milk
2 cups sugar
1 tbsp. vanilla
1 cup raisins
12 slices stale
bread (firm style)
1/4 cup confestioners' sugar
1 tsp. cream of tartar
In two large bowls, separ-
ate yolks and whites of 9 of
the eggs. Add remaining 3
whole eggs t� 9 yolks. Gradu-
ally add evaporated milk,
beating continuously until
well blended. Stir in skim
milk, sugar, vanilla and
raisins. Break bread into
small pieces and stir into
custard. Let stand 30 min-
utes. Pour into 10 x 14 inch
baking pan. Bake in 350 de-
grees F oven 11/2 hours, stir-
ring occasionally.
Meringue: Beat 9 egg
whites to soft peaks. Com-
bine sugar and cream of tar-
tar and beat until stiff. Spead
on top of bread pudding
which has baked 11/2 hours.
Bake another 15 minutes or
sandwich
sof
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NEW ORLEANS SPECIALTY—Start with a loaf of stale
French bread (or any type of bread, including glazed
doughnuts) and you can make the all-time "comfort
food", bread pudding. CNS Photo by Toni Griffin
until golden brown. Makes 14
servings.
CHOCOLATE
BREAD PUDDING
1 cup evaporated milk •
1 cup water
2 ozs. unsweetened chocolate
1/4 cup butter
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon or instand
coffee
4 cups broken dry bread or
toast
2 eggs, beaten
Combine milk, water,
chocolate, butter, sugar and
salt in saucepan. Place over
low heat and stir until choco-
late melts. Remove from
heat and stir in cinnamon,
then bread. Gradually add
eggs, stirring constantly.
Pour into well -greased 1 -
quart baking dish. Bake in
350 degrees F oven 40 min-
utes or until knife comes out
clean. Serve warm with
whipped cream or ice
cream.
Counted cross-stitch
with ribbons
•
•
By Wendie R. Blanchard
With relative ease,you can
create beautiful counted
cross-stitch using delicate,
extra -narrow satin ribbons
instead of thread. Double
faced polyester satin ribbons
measuring a mere one -
sixteenth inch are washable,
colorfast, will not shrink and
are available in a beautiful
spectrum of colors. These
qualities make ribbon cross-
stitch particularly suited to
enhancing store-bought
fashions. Personalize an off -
the -rack sweater with your
own initials or an attractive
floral design. Stitch charts
with hundreds of suitable
designs can be found in
needlework shops and
adapted from filet crochet
diagrams. For an original
design collect graph paper
and colored pencils. Draw
carefully the outline of your
design. Find the center of the
graph paper. Starting with
the center, begin making
"Xs" on the graph paper in
the boxes. Use a different
color X for every color
ribbon you intend to use. Af-
ter your outlines have been
filed with Xs, hold the chart
at a 6 -foot distance and
check for overall appeal and
design balance. Make any
changes now.
Before beginning your pro-
ject, make sure that your
garment can accommodate
the design. To do this count'
the number of stitches on the
graph both horizontally and
vertically. Next, count the
number of horizontal and
vertical knitted stitches and
center design. Place a
straight pin in the center of
•
Sick Room
Equipment
Loan Service
the garment, just below the
neckline. $egin stitching at
this point.
Use one thickness of
ribbon and one knitted stitch
of the garment. Work cross-
stitch with even tension and
without a hoop. Be sure to
keep the ribbon flat.
Remember when cross-
stitching to work all stitches
in the same direction by first
working one-half stitch in
one direction and then work-
ing back in the other
direction tocomplete each
stitch.
Block the garment by
pressing it with a damp cloth
and moderately hot iron on
the reverse side of the
design.
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FLOWER BASKET — This flower basket design is
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