Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Carrot Ginger Bundt Cake

There are some flavors that are a natural match. Tomatoes and basil, leek and potato, cucumber and mint, and for me, carrot and ginger. The combination works in both sweet and savory applications. Carrot cake needs a lot of spice to complement the sweetness of the carrots, and its usually lots of cinnamon and nutmeg. I have slowly been upping the ginger in my carrot cakes for years, until I just decided to go all the way. A lovely dose of ground ginger in the cake plus bright, sweet candied ginger pieces rather than the more traditional raisins, adds a subtle heat and spice and a delightful texture. Fresh ginger pumps up the glaze adding another layer of zing.

I love this version of carrot cake for a variety of reasons. I always find Bundt cakes easier to make than layer cakes and simply because of the pan’s shape, you easily get a pretty presentation. This cake is very moist which is the key to delicious carrot cake. The glaze is a crackly sweet gingery glaze, almost like a glazed donut. The cake will keep well for a couple of days.

Carrot Ginger Bundt Cake
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For the Cake
  1. 2/3 cup unsalted butter, melted and cooled
  2. 2 ½ cups granulated sugar
  3. Zest of one medium navel orange
  4. ½ cup fresh orange juice
  5. 2 teaspoons vanilla extract
  6. 3 large eggs
  7. 2 ½ cups all-purpose flour
  8. 2 teaspoons ground ginger
  9. 1 teaspoon baking soda
  10. ½ teaspoon kosher salt
  11. ½ teaspoon nutmeg
  12. 3 cups grated carrots, from about 4 - 5 carrots
  13. ½ cup crystalized ginger bits (small piece), plus more for garnish
For the Glaze
  1. 6 Tablespoons whole milk
  2. 3 inch piece fresh ginger, peeled and sliced
  3. 2 cups confectioner's sugar
For the Cake
  1. Preheat the oven to 350 degrees. Spray a 10 -cup Bundt pan with baking spray.
  2. Mix the butter, sugar, orange juice, zest and vanilla in the bowl of a stand mixer until well combined. Beat in the eggs, one at a time, making sure each addition is completely combined before adding the next. Beat in the flour, baking soda, ginger, salt and nutmeg until the batter is smooth and combined, scraping down the sides of the bowl as needed. Add the carrots and ginger bits and mix on low until evenly distributed. Give the batter a good stir with the spatula to make sure the carrots are distributed, then scrape the batter into the prepared pan. Bake for 45 - 50 minutes until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the Glaze
  1. While the cake is cooking, heat the milk and the ginger slices in a small saucepan just until the milk begins to bubble at the edges. Remove from the heat and leave to infuse and cool. Strain the milk through a fine sieve into a large bowl and discard the ginger. Beat in the confectioners' sugar until smooth and spoon over the cooled cake.
Notes
  1. I transfer the cake to a serving platter and tuck some wax or parchment paper around the edges before glazing the cake. When you've finished the glazing, just pull out the paper and you have a clean platter. This glaze is a little drippy to begin with, so I gently spoon the glaze that collects in the center around the edges and return it to the top of the cake covering the entire surface.
The Runaway Spoon http://therunawayspoon.com/blog/
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Frittata Brunch Bites

Brunch has become one of my favorite ways to entertain, and spring is the perfect time for a brunch. I love morning food, from sausage casseroles to biscuits and grits, and so do my guests. And in spring, you just start to get beautiful produce, like strawberries and asparagus and fresh colorful flowers that can just be dropped in a pretty vase and still look gorgeous – tulips, daffodils, and peonies. But I’ll be honest, I also love kicking off the season in bright floral dresses after months of sweaters and tights!

Serving eggs to a crowd poses a problem, but who doesn’t love eggs for brunch? While I love a good, eggy bread-based casserole, sometimes with biscuits or muffins on the menu, it’s a little too much. My go to has for years been this Creamy Scrambled Egg Casserole, but I wanted to branch out a little. These hearty bites are perfect for a brunch buffet, hearty with potatoes and bacon, but still with a pleasantly eggy taste. You can cut these into small squares and serve as an appetizer, or portion out larger pieces as part of a main spread. You can make the potatoes and bacon a day ahead, spread them on the pan, cover and refrigerate overnight then just blitz up the eggs, pour over and bake.

Frittata Brunch Bites
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Ingredients
  1. 6 strips of bacon, cut in to small pieces
  2. 2 medium Yukon Gold potatoes, cut into small bite-sized pieces
  3. ¼ cup chopped chives
  4. 6 large eggs
  5. 2 cups grated sharp cheddar cheese
  6. 2/3 cup whole ricotta cheese
  7. 3 Tablespoons all-purpose flour
  8. ½ teaspoon baking powder
  9. ½ teaspoon kosher salt
  10. ½ teaspoon black pepper
  11. paprika for sprinkling
Instructions
  1. Preheat the oven to 350 . Line a 9 by 13 inch small rimmed baking sheet with non-stick foil or parchment paper with some overhanging ends.
  2. Cook the bacon in a large skillet until crispy. Transfer to paper towel lined plates with a slotted spoon. Drain all but 2 Tablespoons bacon grease from the pan, then drop in the potatoes and cook, stirring frequently, until the potatoes are beginning to turn golden and a knife is inserted in the center of a piece meets no resistance. Spread the potatoes in one even layer on the prepared baking sheet. Sprinkle the bacon evenly over the potatoes, then the chopped chives.
  3. Put the eggs, cheddar cheese, flour, baking powder salt and pepper into the carafe of a blender and blend until smooth, scraping down the sides of the carafe as needed to make sure all the flour is blended in. Pour the eggs evenly over the potatoes, then use a spatula to make sure the potatoes and bacon are well distributed and the egg is in all parts of the pan. Sprinkle over a little paprika and some extra salt and pepper.
  4. Bake until firm and golden, about 30 minutes. Leave to cool for about 10 minutes, then lift out the frittata by the overhanging pan liner and cut into small squares. Serve warm or at room temperature.
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Honey Black Pepper Cornmeal Dinner Rolls

I’ve spoken many times before about my desire to produce perfect baked breads and rolls, and my all-to-frequent failures with yeast, kneading and patience. But my quest for easy, no fuss, no fail breads and dinner rolls is an on-going adventure. Sometimes I hit, sometimes I miss, but this recipe is definitely a hit. Instant yeast and the stand mixer make idiot proof rolls like these possible. Really, if I can produce soft, light and fluffy pillowy rolls like these, so can you.

The flavor combination here is inspired by the simplest of corn bread muffins I’ve made for years, a basic recipe jazzed up with a good dose of black pepper and a nice hint of honey. But these light and airy rolls take it to a whole new level. The cornmeal adds a little texture and depth, and the sweet hit of honey plays beautifully with the bite of black pepper. Don’t’ skimp on the pepper, it really elevates these rolls. Butter melting into these rolls is delicious, but a little honey butter could take these up a notch. An extra benefit of this recipe is that it makes a big batch of rolls, perfect for entertaining or big family suppers.

Honey Black Pepper Cornmeal Dinner Rolls
Serves 24
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Ingredients
  1. 2 cups whole milk
  2. 2/3 cup yellow cornmeal, plus a little for sprinkling
  3. 1/3 cup honey
  4. ½ cup (1 stick) butter, at room temperature
  5. 1 ½ Tablespoons instant yeast
  6. 1 teaspoon salt
  7. 2 teaspoons freshly ground black pepper
  8. 3 large eggs
  9. 5 – 6 cups all purpose flour
Instructions
  1. Heat the milk in a saucepan over medium heat just until it is warm through and bubbles form around the edges. Stir in the cornmeal and cook, stirring constantly, until the mixture is thick and bubbling. Scrape the cornmeal mush into the bowl of a stand mixer fitted with the dough hook and leave to cool to lukewarm, about 10 minutes. Beat in the honey, butter and yeast until smooth, then add the salt, pepper and eggs and beat until well combined and smooth. Beat in the flour, a cup at a time, scraping down the sides of the bowl as needed. Pull the dough off the hook if needed to combine the flour and liquid. You are looking for a wet, shaggy dough, but it should cling together in a ball. You may not need all the flour. Beat the dough for 2 – 3 minutes on medium speed.
  2. Gather up all the dough into a ball and place it in a greased bowl. Cover with plastic wrap and leave in a warm place to rise until doubled in size, about an hour.
  3. Line a 12 by 17 inch rimmed baking sheet with parchment paper. Gently deflate the dough, then roll it into 24 equal balls, each about the size of a golf ball and place on the baking sheet close but not touching. Cover with a tea towel and leave to rise until doubled, about an hour. Sprinkle a little cornmeal evenly over the top of the rolls.
  4. Preheat the oven to 375.
  5. Bake the rolls until golden and baked through, about 15 minutes. Serve warm.
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Blueberry Buttermilk Bread Pudding with Lemon Caramel Sauce

I have to say, this recipe involves a lot of words I like. Juicy fresh summer blueberries, rich buttermilk and caramel. Bread pudding has always been a favorite of mine and this fresh summer version bursting with berries is a great way to make the most of the farmers market fruit. Buttermilk adds a nice tang to the luscious custard. Top the whole with a silky caramel sauce freshened up with lemon juice for a lovely dessert, or brunch dish.

This recipe started life as a way to use up a basket of blueberries and an unused loaf of bread, but the idea was so solid that I set to work on a formal recipe. I added buttermilk because, well, I love buttermilk and always have some around. Challah is an airy, soft, eggy pairing for this summery version. I found a traditional caramel sauce a bit heavy for the fresh fruit, so lightened it up with a nice hint of fresh lemon. And, obviously, the sauce is delicious over ice cream or any variety of sweets.

Blueberry Buttermilk Bread Pudding with Lemon Caramel Sauce
Serves 6
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For the Caramel Sauce
  1. 2 cups packed light brown sugar
  2. 2 Tablespoons all-purpose flour
  3. 1 cup boiling water
  4. Zest and juice of one lemon
  5. 2 Tablespoons unsalted butter
  6. Pinch of sea salt
For the Bread Pudding
  1. 1 pound loaf challah
  2. 2 cups fresh blueberries
  3. 3 whole large eggs
  4. 2 egg yolks
  5. ¾ cups packed light brown sugar
  6. 3 cups buttermilk
  7. 1 cup heavy cream
  8. zest and juice of one lemon
  9. 1 teaspoon vanilla
  10. ¼ teaspoon nutmeg
For the Caramel Sauce
  1. Whisk the brown sugar and flour together in a medium saucepan, then pour over the boiling water and whisk until smooth. Heat over medium heat, and when it just begins to bubble, stir in the lemon zest and juice, then add the butter, whisking until melted. Bring to a low boil and cook for five minutes, watching carefully and stirring occasionally. The sauce will be just a little thicker than maple syrup. Stir in a pinch of salt. Remove from the heat. The sauce can be made a few hours ahead and served at room temperature or served warm.
For the Bread Pudding
  1. Preheat the oven to 350. Cut the challah into 1 inch cubes and spread on a rimmed baking sheet. Toast in the oven for 10 minutes. Don’t brown the bread, just let it crisp up slightly.
  2. Spray a 13 by 9 inch baking dish with cooking spray. Spread half of the bread cubes in a solid layer in the dish. You don’t want too much of the dish showing through, so use a little more than half of the bread if needed. Sprinkle over half of the blueberries, then repeat with the remaining bread and berries.
  3. Beat the eggs lightly in a large bowl, then whisk in the brown sugar. Add the buttermilk, cream, lemon zest and juice, vanilla and nutmeg and whisk until smooth. Pour the custard evenly over the bread in the dish. Press the bread cubes down into the custard to saturate. Leave to soak in for at least half an hour, but you can cover and refrigerated for several hours.
  4. When ready to serve, cook the bread pudding at 350 until set, golden and firm, about 30 minutes. Let rest for a few minutes, then serve drizzled with the caramel sauce.
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Radishes with Browned Butter Spread

I think radishes are absolutely gorgeous and I love it when they start to appear at the farmers market. Beautiful red and pink and pale purple Easter egg radishes, long ombre breakfast radishes, simply orbs of bright red. But to be honest, I’ve never really known what to do with them besides slice them for a salad. I’ve been so tempted by their beauty that I searched out recipes and ideas, and I’ve tried some with nice results, though I truly think the simple, French way of serving radishes with very good butter, flaky salt and soft baguettes is the best. It is that type simply stunning presentation you see in magazine spreads that I always aspire to reproducing. The beauty of the radishes does most of the work. And I find people are always excited or intrigued. Just to spark things up a little, I whipped up this browned butter spread

Use a good European-style butter for the best flavor, there is so little to this dish that you want to make every ingredient count. I think this is charming with pink Himalayan salt, or really striking with black salt, but crunchy flaky white salt, such as Maldon, is perfect. Any type of radish works, and you can slice them to drape over baguette slices slathered with the butter, or leave them whole for swiping through the spread and eating out of hand. The browned butter spread is good on just about anything!

Radishes with Browned Butter Spread
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Ingredients
  1. 1 cup (2 sticks) of unsalted butter, softened
  2. ½ teaspoon flaky salt, pink, black or white
  3. radishes
Instructions
  1. Cut one stick of the butter into small pieces and place in a small saucepan (light colored or stainless is best so you can see the butter as it browns). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Stir the butter to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, pour it into a measuring jug. Leave to cool, but not solidify.
  2. When the browned butter has cooled, place the remaining stick of softened butter in the bowl of a stand mixer. Beat the loosen up the butter, scraping down the sides of the bowl. With the motor running, drizzle in the browned butter, leaving the brown bits at the bottom of the measuring jug. Scrape down the sides of the bowl a few times. Add the salt and beat until well blended. Scrape the butter into a bowl, cover and refrigerate for a few hours (or up to three days) to allow the flavors to meld. Return to room temperature before serving.
  3. Serve with radishes and sliced baguettes.
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Asparagus with Creamy Brie Dressing

Fresh spring asparagus I such a lovely thing to serve at an Easter brunch, or any spring occasion really. It can easily be made ahead, it’s hugely adaptable, plus, it always looks so pretty on the table. I have several lovely oblong dishes that seem made for asparagus, and I love asparagus serving tongs. So I am always looking for a pretty and unique way to serve a pile of perfect green spears. And I love anything with brie. I’ve made this dressing for years and served it over baby lettuces with chopped apples and pears, walnuts and crispy bacon (and I recommend you do the same). But as spring arrived and Easter approaches, I wanted to share some great brunch ideas and use spring produce. It hit me that brie and asparagus would be very happy together.

The dressing is thick and creamy, tinged a lovely pale celadon by the chives. You can serve the dressing napped over the spears on a platter, or individual plates for serving a seated meal, or serve it as a dip. When I find gorgeous, local, fresh spring asparagus I just barely blanch it, but if yours is a bit woody or thick, feel free to cook it a little longer, or toss the spears very lightly with olive oil and roast.

Asparagus with Creamy Brie Dressing
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Ingredients
  1. 7 ounces brie cheese
  2. 1/3 cup whole milk
  3. ¼ cup fresh lemon juice
  4. 3 Tablespoons olive oil
  5. 1 clove garlic
  6. 1 Tablespoon roughly chopped chives
  7. generous pinch sea salt
  8. generous grinds black pepper
  9. 2 pounds asparagus
Instructions
  1. Use a thin, sharp knife to remove the rind from the brie. It’s easiest to do this when the brie is cold. Don’t be too precious, some rind is perfectly fine and you don’t want to lose too much cheese. Cut the brie into chunks and place in a blender. Leave to come to room temperature. Add the remaining ingredients and blend until very smooth. The dressing can be made several hours ahead – refrigerate it in the blender carafe and give it one more whir before using.
  2. Fill a sink or large bowl with ice water, then fil a large pot with water and bring to a boil. Break off the woody ends of the asparagus, and when the water is boiling, drop in the asparagus. Cook just until the asparagus is bright green, but still tender, about 2 minutes. Immediately transfer the asparagus to the ice water with tongs. When the asparagus is cold, transfer to a clean tea towel and pat dry. The asparagus can be blanced severl hours ahead. Store on the platter or in ziptop bags in the fridge.
  3. Makes about 1 ½ cups dressing
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Red Onion, Blue Cheese and Walnut Tart

I love a savory tart. I just find them so versatile. They make a perfect lunch with a salad, or a homey dinner with a bowl of soup, or an elegant starter at a dinner party. They are a great thing to take to someone who needs a meal and are great eaten warm out of the oven or at room temperature, so leftovers are useful as well. Of course, the French-style Quiche Lorraine is the classic, but I’ve also tried the Belgian version, Flamiche, or a hearty Chicken, Cheddar and Pecan version. There is no end to the combinations. Toss up a pretty green salad to serve with it, or a nice bowl of soup.

For this version, I add a lovely, nutty walnut pastry and add some walnuts to the filling for crunch. Sweetly caramelized onions and sharp blue cheese make for a rich, complex flavor. Patience with the onions is well rewarded as they become jammy sweet with the hit of wine and brandy. Marjoram is one of my favorite herbs and adds such as a mysterious note to the filling, but if you can’t find it use thyme. Toast the walnuts to bring out the deep nuttiness, then they add a great texture to the finished product.

Red Onion, Blue Cheese and Walnut Tart
Serves 6
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Ingredients
  1. For the Walnut Pastry
  2. ¼ cup chopped walnuts
  3. 1 cup all-pupose flour
  4. ½ teaspoon kosher salt
  5. ½ teasponn ground black pepper
  6. 1/3 cup butter, cold
  7. 4 – 5 Tablespoons ice water
For the Filling
  1. ½ cup chopped walnuts
  2. 4 medium sized red onions
  3. ½ cup (1 stick) unsalted butter
  4. ½ cup white vermouth or white wine
  5. 2 Tablespoons brandy
  6. 2 Tablespoons chopped fresh marjoram
  7. 5 ounces crumbled blue cheese
  8. 3 eggs
  9. 1 ¼ cup heavy cream
  10. salt and pepper
For the Crust
  1. Put the walnuts in the bowl of a food processor fitted with the metal blade. Pulse to finely grind, then add the flour, salt and pepper and pulse a few times to combine. Make sure to scrape any of the walnuts that cling to the edges of the bowl and mix them with the flour. Cut the butter into very small cubes and drop into the flour, then pulse to a fine, mealy texture. With the motor running, drizzle in the ice water until the pastry just comes together in a ball. Dump the pastry ball onto a piece of plastic wrap and shape into a disk. Wrap tightly and refrigerate for at least 30 minutes, though up to a day ahead is fine.
  2. Preheat the oven to 350. Place a piece of parchment paper on the counter, then unwrap the pastry onto the paper. Roll the pastry into a circle big enough to fill the a 9-inch tart pan with a removable bottom. Carefully transfer the pastry to the pan and gently press it in to fit.
  3. Prick the base of the pastry case with a fork, then line it with parchment paper. Fill the case with ceramic pie weights or dry beans, then bake the crust for 15 minutes. Remove from the oven and leave to cool.
For the Filling
  1. Toast the walnuts in a dry skillet over medium high heat just until they smell lovely and nutty and are lightly browned. Immediately transfer to a plate to cool.
  2. Peel the onions and slice them very thinly on a mandolin or with a sharp knife. This is a lot of onions, but they shrink considerably with cooking, so don’t be alarmed. Melt the butter over medium heat in a large, deep skillet or pot, then add the onions and stir to coat with the butter. Cook the onions, stirring frequently, until they just begin to brown. Pour in the wine and brandy and scrape up any brown bits on the bottom of the pot. Cover the pot and leave the onions to caramelize and soften, about 30 minutes, stirring once or twice. Watch that they don’t burn or catch, but low and slow cooking makes them sweet and delicious. When the onions are soft reduced, remove the lid and cook a further 10 – 15 minutes, stirring frequently, until the liquid is evaporated and the onions are a nice, even golden brown. Remove from the heat, stir in 1 Tablespoon chopped marjoram and leave to cool to room temperature.
  3. Remove the paper and pie weights from the pastry shell, then spread the onions in an even layer over the base. Sprinkle the blue cheese over the onions in an even layer, then the toasted walnuts over the cheese. Place the pan on a baking sheet.
  4. Whisk the eggs and cream together in a small bowl, then whisk in the remaining 1 Tablespoons marjoram. Evenly pour the custard over the filling in the tart shell. Bake the tart for 30 minutes, until the center is set and lightly golden.
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Cranberry Oatmeal Muffins

Cranberry Oatmeal MuffinsThe holidays are filled with so much sweet and sugary (not that I’m complaining), so sometimes it’s nice to have a treat that’s seasonal and festive, but not as cloying or overly sweet. These muffins hit the spot. Hearty with oatmeal and moist from yogurt, these muffins are filling and comforting with a nice holiday kick. Perfect for a Christmas morning buffet or as a little early morning present opening snack before the big meal. They make a great gift, wrapped up in a pretty gift bag or napkin.

These muffins are not overly sweet and have a tangy kick from the fresh cranberries. That means they are the perfect vehicle for sweet spreads like apple butter or pumpkin butter, or try my Egg Nog Butter for a nice holiday feel. They are also great in a bread basket with a main meal, with a little smidge of butter.

Cranberry Oatmeal Muffins
Yields 12
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Ingredients
  1. 1 cup rolled oats
  2. 1 cup whole yogurt
  3. ½ cup canola oil
  4. 1 egg
  5. ¾ cup light brown sugar, firmly packed
  6. 1 cup flour
  7. 1 teaspoon baking powder
  8. ½ teaspoon baking soda
  9. ½ teaspoon salt
  10. ½ teaspoon cinnamon
  11. ½ teaspoon nutmeg
  12. ¼ teaspoon ground cloves
  13. 1 cup fresh cranberries
Instructions
  1. Stir the oats and the yogurt together in a large bowl, making sure all the oats are covered. Set aside for 1 hour.
  2. Preheat the oven to 400. Grease 12 muffin cups.
  3. Add the oil and the egg to the oat and yogurt mixture and stir well to combine. Stir in the brown sugar until combined, then add the flour, baking powder, baking soda, salt and spices and stir just until well combined and there is no dry flour visible. Fold in the cranberries.
  4. Divide the dough between the muffin cups – I like to use a large cookie scoop for this – then bake for 20 – 25 minutes until the muffins have browned and a tester inserted in the center comes out clean. Turn out onto a rack to cool. The muffins will keep for one day in an airtight container.
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Egg Nog Bread Pudding with Hot Buttered Rum Icing

Egg Nog Bread Pudding with Hot Buttered Rum IcingYou have to love a dessert that ticks all the holiday entertaining boxes – feeds a crowd, can be made ahead and is full of festive flavor. And this dish does that in spades. Not to mention that is easy to prepare, but impressive in taste and presentation. And I’ll be honest with you, it’s hard to mess this up. I made it once thinking I’d be so smart and set the oven to a timed cook while I was off opening presents with family so it would be perfectly ready for its icing and transport to the Christmas brunch. But I set the oven timer wrong and it didn’t cook in time for the festivities. So I let it cook later in the day, iced it and stuck it in the fridge. The next day I heated it up and it was still delicious. I wouldn’t recommend doing that though. But if you cook the bread pudding, pour over the icing and let it sit while you eat the main meal, it will be nice and warm and saucy for dessert.

All that being said, I also like it on the buffet with a large brunch spread, not just as a dessert. It is not cloyingly sweet, just a nice hint of rum and spice and that perfectly Christmas taste of egg nog. While I prefer it warm, I can assure you it is equally good at room temperature, so it can hang around while everyone makes their way through the buffet. The icing could be served as a sauce to pour over, but I find it so much easier to during the hectic holiday cooking to serve it all in one dish with no sauce boat or ladle hanging around.

Egg Nog Bread Pudding with Hot Buttered Rum Icing
Serves 6
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Ingredients
  1. For the Bread Pudding
  2. 1 (1 pound) loaf of soft crust Italian bread or challah
  3. ½ cup dried cranberries
  4. 5 eggs
  5. ¼ cup granulated sugar
  6. ¾ teaspoons nutmeg
  7. 1 quart (4 cups) dairy egg nog
For the Icing
  1. ½ cup (1 stick) butter
  2. 2 cups confectioners’ sugar
  3. ¼ teaspoon nutmeg
  4. ¼ teaspoon cinnamon
  5. dash of ground cloves
  6. dash of allspice
  7. 1 cup heavy cream
  8. ¼ cup dark rum
For the Bread Pudding
  1. Cut the loaf of bread into small chinks and spread on a baking sheet. Cover lightly with a clean tea towel and leave dry out for several hours, or overnight.
  2. Grease a 9 by 13 inch baking dish and spread the bread cubes evenly in the dish. Sprinkle the cranberries between the bread, doing your best to distribute them evenly. Whisk the eggs, sugar and nutmeg together in a large bowl, until well combined, then whisk in the egg nog. Pour the mixture evenly over the bread and press down the cubes of bread so they are submerged in the liquid. Cover the dish with foil and refrigerate for several hours or overnight.
  3. When you are ready to cook the bread pudding, preheat the oven to 350. Take the dish out of the refrigerator and leave it to take the chill off for about 15 – 20 minutes, then put in the oven, still covered with foil, and bake for 45 – 50 minutes, until the custard is set. Remove the foil cover and cook for a further 5 -10 minutes until the bread turns a lovely golden brown. Take the bread pudding from the oven and immediately prepare the icing.
For the Icing
  1. Put the butter in a large saucepan over medium high heat to melt. Sift the powdered sugar and spices together in a bowl, and when the butter is melted, remove the pan from the heat and whisk in the powdered sugar. Add the cream slowly, whisking until the icing is smooth, then whisk in the rum. While the bread pudding is still warm, pour the icing evenly over the top, making sure to cover it all. Leave the icing to soak in for a few minutes, then serve the bread pudding. The icing does not totally soak into the pudding, but the remainder forms a nice puddle of sauce for each serving.
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Thanksgiving Sausage Bites with Cranberry Mustard Dip

Thanksgiving Sausage Bites with Cranberry Mustard DipThanksgiving involves a lot of food. But even when I know how much will end up on the table, I like to put out a little nibble for guests before the main event, while we finish cooking the turkey, have a few friendly drinks and settle in with each other. Sausage balls are one of my very favorite snacks at any time, and a great childhood memory for me and my brother, so when I can add that type of delicious nostalgia to the spread, I like to make the most of it.

This version has an immense amount of Thanksgiving appeal. They are packed with fresh sage, which just smells and tastes like the holiday. Nutty gruyere replaces the traditional cheddar to amp up the autumn flavor and cream cheese keeps them rich. I couldn’t resist adding another seasonal touch with a cranberry mustard dip, which, by the way, is also a great spread on leftover turkey sandwiches.

And of course, they also make a great breakfast for the holiday weekend.

Thanksgiving Sausage Bites with Cranberry Mustard Dip
Yields 30
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For the Sausage Bites
  1. 8 ounces cream cheese
  2. 1 pound sausage meat
  3. 4 ounces grated gruyere cheese
  4. 2 Tablespoons chopped fresh sage
  5. 2 teaspoons baking powder
  6. 1 teaspoon poultry seasoning (like Bell’s)
  7. 1 teaspoon kosher salt
  8. 1 teaspoon minced garlic
  9. ½ teaspoon black pepper
  10. ½ teaspoon celery salt
  11. ¼ teaspoon sweet paprika
  12. 2 cups all-purpose flour
For the Dip
  1. 2 cups fresh cranberries
  2. ½ a red onions, chopped (about ½ cup)
  3. ½ cup honey
  4. ½ cup water
  5. ½ teaspoon ground mustard
  6. ¼ cup Dijon mustard
Instructions
  1. Place the cream cheese, sausage and gruyere in the large bowl of a stand mixer and leave to come to room temperature, about one hour. This makes the dough easier to blend.
  2. Using the paddle attachment, blend the sausage and cheese mixture a few minutes to break everything up. Add the sage, baking powder, poultry seasoning, salt, garlic, pepper, celery salt and paprika and blend until everything is distributed through the sausage. Add the flour and blend until everything comes together in a ball, scraping down the sides of the bowl as needed.
  3. Roll the dough into golf-ball sized balls and place on the prepared baking sheet. Bake at 350 degrees for 15 – 20 minutes, until the balls are golden brown and cooked through.
  4. The uncooked balls can be placed on a waxed paper lined tray and frozen until hard. Transfer to a ziptop bag and keep in the freezer for three months. Cook from frozen, increasing the cooking time by about 10 minutes.
  5. Make about 30 balls
  6. For the Dip
  7. Put the cranberries, onion, honey, water and ground mustard in a large pot and cook over medium high heat until the cranberries burst and the onion is soft, about 10 minutes. Stir frequently to scrape down the sides of the pan and to prevent catching on the bottom.
  8. Let the mixture cool slightly, then transfer to a blender or food processor. Add the Dijon mustard and blend (holding the top of the blender with a tea towel) until you have a smooth puree.
  9. The dip will keep cooled and covered in the fridge for one week.
The Runaway Spoon http://therunawayspoon.com/blog/