Apple Cinnamon Bread Pudding with Maple Doughnut Glaze

dressed for success...

To wrap up this series full of maple I've made a very common dessert - bread pudding. But you know I can't leave well alone. So, I've dressed this apple cinnamon bread pudding with a maple glaze made for doughnuts. Yeah, this dessert is serious - seriously easy to make, seriously comforting, seriously unhealthy for you, but seriously delicious.

Cubes of French bread and apple are coated in a sweet custard totally transforming these staple ingredients. This is then baked till set, brown, and crispy on top. The simple maple glaze can be made while the bread pudding bakes. And, even better, each of these things can be made ahead. Make this dessert when you want to indulge...here's how.

Ingredients - Serves 8
Bread Pudding
1 3/4 C Whole Milk
1 C Light Brown Sugar, packed
1/2 Stick Unsalted Butter
Pinch of Salt
2 Eggs, beaten
1 tsp. Vanilla Extract
1 Large Loaf French Bread, approx. 8 C
2 Granny Smith Apples, peeled and diced
2 tsp. Ground Cinnamon

Glaze
1/2 Stick Unsalted Butter
1/2 C 100% Pure Maple Syrup
1 C Powdered Sugar

Directions
Preheat the oven to 350 degrees.

In a medium sauce pan combine the milk, brown sugar, butter, and salt. Cook over medium low, stirring constantly, until the butter is melted, 2-3 minutes. Remove from the heat and cool slightly. Whisk in the beaten egg and vanilla. Set aside.

In a large baking dish evenly distribute the cubed bread and apples. Pour the custard over top and stir to coat everything well. Sprinkle the cinnamon all over the top.

Then place the bread pudding in the preheated oven and bake for 40 minutes, or until set and the top is browned. Allow to cool for 10 minutes before serving. This can also be served at room temperature.

While the bread pudding bakes, make the glaze. In a small sauce pan over medium low heat melt the butter and maple syrup together, whisking occasionally. Remove from the heat and whisk in the powdered sugar. Set aside to cool and thicken.


Finally, scoop heaping spoon-fulls of the bread pudding onto plates and dress with the maple doughnut glaze. Serve immediately warm or at room temperature. Enjoy!

Sparkling White Sangria

bubbles, bubbles, bubbles, bubbles...

I don't suppose anyone would want me to make a drink or dessert out of mussels. So, instead, I've made a drink that will pair well with mussels. My Aunt L made this delicious Sparkling White Sangria for my wedding shower a couple years ago. It's crisp and clean allowing the mussels to shine through even as you enjoy this drink. And, just as so many other recipes I've posted, it's super easy to make!

This drink can be made up to 4 hours ahead and refrigerated. It's great for a party or half the recipe for a smaller group - say 2 (ha!). As summer is just around the corner, I'm sure you'll find plenty of occasions to make this drink. Here's how...

Ingredients - Serves 8-10
2, 750ml. Sparkling White Wine (suggest Prosecco)
1 1/2 C Cointreau
1 C Apple Juice (light okay)
1/2 C Orange Juice (no pulp)
1 Orange, thinly sliced
1 Red Apple, thinly sliced
1 Green Apple, thinly sliced
Fresh Mint for Serving

Directions
Combine all ingredients, except for the mint, in a large service. Chill for 1-4 hours. When ready, serve over ice with torn fresh mint. Cheers!

Ginger-Apple-Kale Juice

lean and green and made by a machine

When I chose to focus on kale for these 3 posts I wasn't sure what I was going to do for a dessert or drink. Either option sounded quite unpleasant to me. However, my husband reminded me that tons of people make juices from kale. Well, I've never been into juicing, nor have I had a desire really to make one (I like to chew my food). But, I though, let's try it...isn't that what this blog is about anyway?

After doing much research I decided that ginger and apple sounded the most appealing to pair with kale. Still odd, but perhaps the sweetness from the apples and zip from the ginger would wash out the flavor of the kale. And, really, that's what happens. This drink is full of vitamin k from the kale and provides a great boost in energy from the ginger. Try this juice when you are tired of the same old, same old. Here's how to make it...

Ingredients - Serves 4
2 C Kale (suggest curly), washed & dried
2 Green Apples, cored & chopped
2 Ribs Celery, chopped
1/2-1 inch Piece Fresh Ginger, peeled & chopped
1 C Apple Juice (light okay)
Ginger Beer (suggest Reed's)

Directions
Begin by removing the tough ribs from the kale, discard, and then roughly chop the leaves. Pack them into a blender until they reach the 2 cup mark.

To the blender add the apples, celery, ginger, and apple juice. Process until nearly smooth using the liquefy setting. You will have to help the blender at first by moving the ingredients around with a spoon. This will take about 5 minutes.

Once the mixture is nearly smooth remove it to a fine mesh sieve placed over a bowl/measuring cup. I did this in batches to ensure I got all of the liquid out of the mixture. Use your spoon to press out as much liquid as possible from the solids; discard the solids. You will end up with about 2 cups of juice.

Evenly distribute the juice into 4, 8 oz. glasses (about a 1/2 cup each). Top with the ginger beer and enjoy!

Candy Apple Cocktail

candy apple meet appletini...

Who ever thought that candying an apple would be a good idea? How do you eat such a thing? They are really pretty and red, but nearly impossible to eat. If you cut one up to eat it, that takes the fun out of having something on a stick. If you try to bite into it, you are going to break a tooth. I guess we are supposed to lick them until the candy coating is gone and then eat the apple in the middle. Or, perhaps they are just for looks? Anyway I think about this, none appeal to me...so, I've made a drink out of the concept instead.

Hello Candy Apple Cocktail! For this drink I candy the rim of a martini glass with a cinnamon candy and fill with a simple appletini cocktail. While you still can't easily eat the candy rim, it does provide a nice spice to each sip you take. Make this drink for fun...perhaps on a girl's night...here's how...

Ingredients - Makes 4 Cocktails
Apple Infused Vodka
2 Small Red Apples
12 oz. Vodka, such as Rain

Candy Apple Rim
1/2C Granulated Sugar
1/4C Light Corn Syrup
2T Hot Water
2T Red Cinnamon Candies, such as Red Hots

Cocktail
12 oz. Apple Infused Vodka
4 oz. Prepared Sweet & Sour Mix
Ground Cinnamon

Directions

Begin by making the apple infused vodka 3-4 days before serving: Core and cut the apples into slices. Fit them into a mason/canning jar (16oz or larger) and cover them with the vodka. Store in a dark cool place and allow the vodka to infuse.

On the day you plan to serve these, make the candy apple rim: Combine the sugar, corn syrup, and hot water in a medium sauce pan fitted with a candy thermometer over med-high heat. Stir until the sugar is incorporated, but not dissolved. Continue to cook, without stirring, until the mixture reaches 250 degrees.

Once the candy is at 250 degrees add the cinnamon candies and stir just until incorporated. Continue to cook the mixture until it is just shy of the "Hard Crack" stage, about 300 degrees. Remove from the heat and stir until smooth.

Immediately dress the martini glasses: Dip the rim of one glass into the candy and spin around so that the entire top is coated. Allow the excess to drip off and then invert and allow the candy to harden. Try to move quickly during this process as the candy will begin to harden. NOTE: to remove candy from the martini glasses/sauce pan after you are finished just run hot water over it...it will come off, I promise.

Finally, make the cocktails 2 at a time: In an ice filled shaker add 6oz. apple infused vodka and 2oz. sweet and sour mix. Shake until everything is well chilled. Strain into 2 candy rimmed cocktail glasses and sprinkle with a bit of cinnamon. Make the 2 other drinks and CHEERS!

Chicken Roulades with Apples & Onions

apple of my eye

My husband works in public accounting and he is getting into planning season, which to me means he will be travelling during the week a lot more. He will be gone a day or more each week this month and next and while I enjoy doing my own thing, it can get old. He always tells me one of the reasons he doesn't like traveling is because he misses my home cooking.

Well, this meal was made for him. Thinly pounded out chicken breasts stuffed with melty blue cheese and topped with apples and onions - a square meal. I wanted to be sure to send him off this week with some of my good home cooking. Make this for the apple of your eye. Here's how...

Ingredients - Serves 4
4 Chicken Breasts
4oz. Blue Cheese Wedge
3 Medium Red Apples
1 Medium Vidalia Onion
2T Olive Oil
1T Fresh Thyme, leaves stripped
1C Apple Cider
Kosher Salt
Black Pepper

Directions
Begin by pounding out the chicken breasts to about 1/2 in. thickness. On a plastic cutting board, place one breast between 2 sheets of parchment paper and pound out with a meat mallet or rolling pin. Remove to a plate and repeat until all 4 breasts are done.

On a separate cutting board, slice the blue cheese into 1oz. portions, approx. 1/2 in. thick. Core the apples and slice into 1/4 in. thick pieces. Finally cut the onion into thin slices.

Next, roll the chicken. Lay a breast flat on the plastic cutting board, put 1oz. of blue cheese about 1 in. in from the side and roll tucking the edges in a bit, like a burrito. Secure the breast with toothpicks or kitchen twine. Repeat until all the breasts are rolled. Salt and pepper the outside of the chicken.

Preheat a high-sided skillet to med-high and add the olive oil. Once the oil is shiny add the chicken roulades and sear on each side for about 3 minutes. The breasts should be golden brown, but not cooked through. Remove to a plate.

Add the apples, onions, and thyme to the skillet and cook for about 5 minutes. The onions will begin to brown and the apples will soften. Add the cider. Salt & pepper to taste.

Reduce the heat to medium and return the chicken to the pan and cover. Cook for another 12-15 minutes, or until the chicken is cooked through. Remove the roulades to a cutting board and rest for a few minutes. Remove the toothpicks or twine then slice and serve topped with the apples and onions. I served ours with mashed potatoes...now that's a good home cooked meal. Enjoy!

Old Fashioned Apple Sauce

an apple a day...

Ah fall, you are in full swing and I'm loving it. Steven and I went to Apple Fest in Lebanon last weekend. There were apple fritters, caramel apples, apple pies, apple cider, apples by the peck or half peck among many arts and crafts. It was a beautiful, yet warm day, and we enjoyed the sights and smells. There is something about apples and fall, it just feels like it's officially here!

We brought home a half peck of Johnathan apples. They are red with some gold running through them and great for cooking. I made some old fashioned apple sauce with these beauties. Ground cinnamon, ginger, and allspice are paired with fresh sweet tart apples and cooked down until they break apart. Make and eat this apple sauce for breakfast, lunch, or dinner. Here's how...

Ingredients - Makes 3 Cups
6 Medium Sized Red Apples, peeled, cored, & chopped
1/2 Lemon, juiced
1/4C Brown Sugar
1tsp. Ground Cinnamon
1/2tsp. Ground Ginger
1/4tsp. Ground Allspice
Pinch of Kosher Salt

Directions

Combine all of the ingredients in a medium sauce pan with 3T water. Cook on med-high for 10 minutes, stirring frequently. The apples will bubble and spatter a bit.

Reduce the heat to low, cover, & continue cooking for another 30 minutes. Stir and mash the apples as they cook down to create a sauce.

Remove the apple sauce to a bowl and cool. Serve at room temperature or refrigerate. Bring the smell of fall into your home and keep the doctor away. Enjoy!