It’s become that time of year. Our warm summer nights have slowly given way to crisp air. Layers have started to enter our daily fashion. Food preparation starts to gravitate towards warmth and comfort food. Pears of all shapes and colors, are waiting for us to pull out our oven mitts and get cooking. And, like so many fruits, there is the right variety for every job.
Here, sweet cinnamon bread meets juicy pears and the savory bite of Gruyere cheese. You want a pear variety that will hold its shape and won’t exude too much moisture as the bread pudding bakes, such as Anjou.
The nutty flavor of Gruyere compliments the pears and the cinnamon bread base. Its all bathed in a milk and egg mixture and left to sit in the fridge overnight. The next morning, simply bake and enjoy with the addition of something salty like you guessed it …. bacon!!
In 2015, ‘The Taste of a Memory’, a memorabilia/cookbook I wrote as a tribute to my wonderful parents, was published. It contained a compilation of stories, articles, recipes and reflections that evoke an intimate memory, a special time period and fond emotion brought about by the aroma and taste of food. Writing them down not only put them in print but allowed me to take a mental journey back to a gentler time.
This bread pudding recipe comes out of the low calorie section of that book. Who says bread pudding can’t be diet food !!
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Pear & Gruyere Bread Pudding
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Instructions
Cinnamon Swirl Bread
In a small bowl, whisk together yeast, 1 tsp sugar & lukewarm water. Set aside until mixture begins to form a frothy foam, about 5 minutes.
In a large bowl, whisk together flour, dry milk powder & salt. Add yeast mixture, melted butter, vanilla, raisins (if using) & beaten egg. Combine until dough comes together in a ball & no longer sticks to the sides of the bowl. Place dough in a lightly greased bowl, cover with plastic wrap & allow to rise until nearly doubled in bulk, about 1 hour.
Grease a 9 x 5-inch loaf pan. In a small dish combine 1/4 cup sugar with 1 Tbsp cinnamon.
On a lightly floured work surface, roll dough into a 9 x 24-inch rectangle. Brush the dough with egg wash mixture & sprinkle with cinnamon /sugar mixture. Starting with a short end, roll the dough into a tight log & place seam-side down into greased 9 x 5-inch loaf pan.
Allow to rise, covered, for 40-60 minutes until loaf has crested 1/2-inch over the rim of the pan. Preheat oven to 350 F. while the bread is rising. Brush the loaf with egg wash & bake for 45-60 minutes, until golden. Cool the loaf in pan for 10 minutes, then transfer to a rack to cool completely.
Bread Pudding
In a large bowl, combine pears, butter & 1 Tbsp sugar; toss gently. Butter a 9 x 9-inch glass baking dish & arrange half of the bread in it. Spoon pear mixture evenly over bread & top with shredded cheese. Arrange remaining bread over cheese.
In a bowl, whisk together remaining 5 Tbsp sugar, milk, egg substitute & cinnamon. Pour milk mixture over bread pudding, pressing down lightly to submerge. Cover & chill 8 hours or overnight.
Preheat oven to 350 F. Uncover, sprinkle with 1 Tbsp sugar evenly over pudding. Bake for 55 minutes or until golden & set. Allow to rest 10 minutes before serving.
Recipe Notes
- If you are making the cinnamon swirl bread, it helps to do this the day before making the bread pudding.
- Alternately you could make your life easier & just purchase the cinnamon loaf at a good bakery.
Although ancient in origin, French onion soup underwent a resurgence in popularity during the 1960’s due to the greater interest in French cuisine.
French onion soup is a type of soup usually based on a meat broth and onions. At some point in time, the French decided that the onions should be caramelized to bring out their natural sweetness. Then, to top things off, its garnished with Gruyere cheese on a slice of baguette and broiled in the oven.
These chicken meatballs put a bit of a different spin on that iconic soup. Made with all the classic ingredients, but turned into a main course meal. Nice to serve with either pasta or rice.
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French Onion Chicken Meatballs
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Instructions
Chicken Meatballs
Preheat oven to 425 F. Line a baking sheet with foil & rub with oil.
In a large bowl, combine chicken, Gruyere, bread crumbs, parsley, egg & garlic. Season with salt & pepper. Form into 16 meatballs then place on prepared baking sheet & bake until golden & cooked through, about 25 minutes.
Sauce
In a large skillet over medium heat, melt butter. Add onions & cook until very soft & golden, 25 minutes, stirring often. Add garlic & cook until fragrant, 1 minute more. Add broth & thyme & season with salt & pepper. Bring to a boil, then reduce heat & let simmer until slightly thickened, about 10 minutes.
Pasta
Boil egg noodles in salted boiling water for 10-12 minutes; drain & add to sauce. Grate Gruyere & Parmesan cheeses & combine.
Assembly
Divide pasta/sauce between 4 serving plates. Top each with 4 meatballs & divide cheese combo between them. If you wish, microwave each plate for a couple of minutes to melt cheese before serving.
Quiche has always been an incomparable, one dish meal in my opinion. It’s kind of a whole food with protein, vegetables, dairy and carbohydrates. Quiche’s convenience wins hands down. After mixing the basics … eggs, milk or cream … any ingredients will work from leftovers to freshly cooked. You can use just about anything that you have in the refrigerator.
While some recipes are crust-free, most quiches have some kind of foundation. Potatoes, rice, cauliflower all make nice ‘crust’ options. Quiche makes a great choice for breakfast, lunch or dinner. To keep it interesting, I’m always trying to find ways to tweak the ingredients to make it taste just a bit different each time.
Two of Brion’s favorite foods are broccoli and rice. I decided to make a rice/cheese crust, which I pre-baked so it would get a little crispy. Then, when it bakes with the filling, it holds together quite nicely. The seasoning plays a crucial part in the quiche.
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Shrimp Quiche Casserole
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Instructions
Rice Crust
Preheat oven to 350 F. Blend crust ingredients. Using the back of a large spoon, press into a greased 8-inch round baking dish & bake for 15-20 minutes.
Filling
In a skillet, melt 1 Tbsp butter; saute garlic & mushrooms, stirring for about 5 minutes. Stir in onions, cook for another 2 minutes. Transfer to a large bowl.
Pour 2 cups water into skillet & bring to a simmer. Cook shrimp for about 1 minute or JUST until pink. Reserving 1 cup of the liquid, rinse shrimp under cold running water. Shell & devein shrimp; arrange over rice in baking dish.
Preheat oven to 325 F. (If you have turned it off after pre-baking crust). In a heavy saucepan, melt remaining butter & stir in flour. Cook, stirring, for about 2 minutes, without browning; gradually whisk in reserved liquid & milk. Cook, stirring, for about 20 minutes or until thickened.
Remove from heat; stir in 1/2 cup of the cheese, lemon zest & spices until cheese is melted. Stir into vegetable mixture & pour over shrimp in rice crust.
In a small bowl, stir together remaining 1/4 cup cheese & bread crumbs. Sprinkle evenly over 'quiche'.
Bake for about 40 minutes or until quiche is 'set'. Cut into wedges & serve.
Today, December 21st, a very special member of our family is having his 15th birthday. He is ‘our’ little mini German Dachshund with the cute name of ‘Amigo’. My sister Loretta, adopted Amigo when he was only two months old so needless to say, their hearts have been well secured together.
Brion & I have had the incredible pleasure of being able to share in his life as well. On different occasions he stayed with us while Loretta had to attend to other things. It would usually take a bit of time at first for him to accept the idea she was gone temporarily. Then we would become part of his ‘pack’.
When I was growing up on the farm we had a Collie. I loved that dog but being a farm dog living outdoors, your interactions were only when you were out of the house. Until we cared for Amigo, I just had no idea what a privilege it is to be loved by a dog. Dachshunds are such a special breed. Amigo has left an imprint on my heart that will remain forever with me. Whenever Amigo is present, he brings such happiness and the perspective to enjoy the moment along with a dogs’ uncanny ability to understand humans and give so much unconditional love. We humans really need to learn some of these virtues.
As we watch him growing older, I find it so unfair that animals give so much and yet they still have to suffer the aches and pains of old age the same as humans. It seems they should be spared this ordeal.
Amigo is definitely a great source of pleasure to Loretta and I am truly grateful their lives were connected so long ago.
Two of Amigos favorite foods have always been cheese and chicken. Although he isn’t going to be having any, I’m putting a chicken meal on my blog today in honor of his birthday.
HAPPY BIRTHDAY, AMIGO!
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Cranberry-Gruyere Stuffed Chicken Breasts
Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and Gruyere cheese.
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Instructions
Chicken & Stuffing
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Flatten chicken breast to a 1/4-inch thickness. In a small bowl, combine cheese & cranberries. Divide cheese mixture between breasts; roll up & secure with toothpicks.
Breading
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In a food processor, place walnuts & parsley; cover & process until ground but not over processed. Transfer to a shallow bowl; stir in bread crumbs, salt & pepper. In another shallow bowl, combine eggs & mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture & coat with walnut mixture.
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Preheat oven to 350 F. Line a baking sheet with greased foil paper. Place breasts seam side down & bake for 35-40 minutes or until thermometer reads 170 F. Remove from oven; discard toothpicks & serve. This is real nice served with couscous & a veggie.
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