Blueberry and brioche brunch bake

November 16, 2013September 9, 2022 Belinda

Another fab Holiday brunch dish prepared the night before. This one oozing with sweet blueberries then covered in a warm blueberry sauce for good measure.

Makes 6 servings

For the breakfast casserole

4 brioche (about 14 oz in all) or 8 x 1” thick slices of brioche or other white bread, cubed
1/4 lb cream cheese, cut into cubes
3/4 cup fresh or frozen blueberries
1 1/2 tbsp grated orange zest
6 large eggs
1 cup whole milk
1/4 cup pure maple syrup

For the blueberry sauce

3/4 cup sugar
1 tbsp cornstarch
3/4 cup water
3/4 cup fresh or frozen blueberries
2 tsp unsalted butter
3/4 tsp freshly squeezed orange juice

Lightly butter the bottom and sides of a 12 x 9 x 2 (approx) baking dish

Arrange half the brioche slices or cubes in the bottom. Scatter the cream cheese cubes, 3/4 of the blueberries and the orange zest over the brioche or bread. Top with the remaining brioche or bread cubes.

In a bowl, stir the eggs, milk and maple syrup to blend. Pour this egg mixture evenly over the entire casserole. Cover with aluminum foil and refrigerate overnight.

Preheat the oven to 350 F

Remove the casserole from the fridge 30 minutes before you cook it.
Bake, covered, for 40 minutes. Remove the foil and bake uncovered until puffed and golden, about another 30 minutes.

Meanwhile, prepare the blueberry sauce;

In a large saucepan, blend the sugar and cornstarch, then stir in the water. Cook over medium-high heat, stirring frequently, until the mixture boils, thickens, and becomes clear, about 5 minutes.
Stir in the blueberries. Reduce the heat to low and cook until the blueberries burst, about 10 minutes.
Remove from the heat and stir in the butter and lemon juice and keep warm until the casserole is done.

Cut the baked casserole into 6 squares, and transfer to plates. Pour abut 1/4 cup blueberry sauce over each portion and serve hot.

Breakfast · Dessert · Do-ahead · Fruit · Holiday Food

Baked Panettone with ricotta and mandarin oranges

November 16, 2013September 9, 2022 Belinda

Go out and buy a lovely fruity panettone and prepare this the night before, for a Thanksgiving or Christmas breakfast. All you have to do in the morning is pop it in the oven and you will think you’ve died and gone to Italian heaven!

Makes 6 servings

1 tbsp butter, preferably unsalted
8 oz fresh whole-fat ricotta cheese
1/2 cup sugar
1/4 cup heavy cream
1 tbsp Cointreau or Grand Marnier ( or a litte more!)
Six 1/2 inch thick slices of panettone
One 11 oz can of mandarin oranges, drained
6 extra large eggs
1/2 cup whole milk
1/2 tsp ground cinnamon
Orange marmalade or maple syrup to serve

Preheat the oven to 350 F
Generously grease a 13 x 9 x 2 inch baking dish with all the butter

In a bowl, using an electric mixer, beat the ricotta cheese, sugar, cream and Cointreau together until the mixture is very dense and smooth

Arrange 3 panettone slices over the bottom of the greased baking dish, covering it completely.
Cover the panettone slices with the ricotta mixture and then arrange the mandarin oranges slices over the ricotta mixture. Cover with the remaining 3 slices of panettone.

In another bowl, whisk the eggs, milk and cinnamon until well blended. Pour this mixture over the panettone in the baking dish.

*At this point the dish can be covered with plastic wrap and put in the fridge over night until you’re ready to bake it.

Bake the casserole until dark golden brown on top, about 30 mins or so.

* If you have refrigerated it overnight, remove the dish from the fridge, uncover it and let sit at room temperature for 30 minutes before cooking it.

Serve with the orange marmalade or maple syrup or both!

This one was done in a round baking dish

Do-ahead · Holiday Food · Meat

Pumpkin seed stuffing with chorizo

November 16, 2013September 9, 2022 Belinda

This is a terrific stuffing as it uses the “pepitas” pumpkin seeds. This recipe was voted best recipe of the year for Bon Appetite magazine in 2008. Toasted pepitas, fragrant Spanish chorizo, chiles and cornbread. Would could be nicer?
You can make this the day before but only if you’re not putting it in the turkey. I like to cook this separately.

Serves 6 to 8

* Pumpkin seed oil can be found online or in well stocked supermarkets and is worth having. For a little extra heat, roast 2 to 4 jalapeno chiles with the poblanos, then clean, stem, seed and chop them before adding them to the stuffing.

10 cups cubed corn bread, cut into 1 inch pieces
1/4 cup pumpkinseed oil, divided
1 1/2 tsp minced fresh thyme
1 tbsp chopped fresh oregano
1 1/4 tsp salt, divided
freshly ground black pepper
1 1/2 cups shelled pumpkin seeds
4 poblano chiles
6 tbsp (3/4 stick) butter, divided
2 tbsp olive oil
3/4 lb Spanish chorizo, cut crosswise into 1/8 inch slices
1 1/2 cups fresh corn, from about 2 medium corn cobs
2 onions, cut into 1/2 inch dice
2 tsp minced garlic
1/3 cup dry white wine
3/4 tsp cumin (I roast my own)
1/2 tsp Spanish smoked paprika
2 to 3 cups chicken or turkey broth

Preheat the oven to 375 F
In a large bowl, gently toss the corn bread with 3 tbsp pumpkinseed oil, the thyme, oregano,1/2 tsp salt and several grinds of black pepper.

Spread the cubes in a single layer on a large, foil lined baking sheet and toast for 20 to 25 minutes until lightly golden, shaking the pan every 5 minutes for even coloring. Remove from the heat and allow to cool, then place in a large bowl.

In a medium bowl, toss the pumpkin seeds with the remaining tbsp pumpkinseed oil, 1/4 tsp salt and several grinds of black pepper. Place the seeds on a foil lined baking sheet and toast until fragrant, puffed and lightly golden, about 10 minutes. Remove and cool, then add to the cornbread.

Meanwhile, roast the chiles on the stove top directly over a hot burner until charred on all sides, about 5 minutes. Remove to a sealed bag to rest until cool enough to peel.
Peel the charred skin (do NOT rinse under water as this will remove the flavor)
Halve the chiles lengthwise, stem and seed. Cut the halves crosswise into 1/8 inch sttrips. Add to the cornbread.

Heat a large, heavy-bottom skillet over medium high heat. Add 2 tbsp butter and the olive oil, then the chorizo and cook until lightly browned, about 4 to 5 minutes.
Remove the chorizo with a slotted spoon, leaving the fat in the pan, and add the chorizo to the stuffing mixture.

Stir the corn and onions into the pan and season with 1/4 tsp salt and several grinds of black pepper.
Cook, stirring occasionally, until the corn is crisp-tender and the onions have softened and are translucent, about 5 minutes.
Stir in the garlic and cook until it is aromatic, about 30 seconds.
Stir in the white wine and cook, scraping any bits of flavoring from the pan, until the white wine has almost evaporated, 2 to 3 minutes. Cool, slightly, then add to the stuffing mixture.

*(You are building layers of flavor with all these steps)

Gently toss in the cumin and smoked Spanish paprika, and season the stuffing with 1/4 tsp salt or to taste.
Melt the remaining butter and drizzle over the stuffing. Drizzle 2 cups of chicken or turkey broth over the stuffing and gently toss. Add additional broth as desired.

Place the stuffing in a buttered 13 by 9 inch baking dish, cover and place in the oven. Bake for 20 minutes, then remove the cover and continue to bake for another 20 to 30 minutes until the top is lightly toasted.
Remove and serve.

Dessert · Do-ahead · Egg based · Holiday Food

Spicy, sticky baked Native Indian Pudding

November 16, 2013September 9, 2022 Belinda

Sticky, gooey, spicy and easy pudding. It’s a must!

Makes 12 servings (you can halve the recipe if you like, but you won’t want to )

2 quarts milk
1 tsp nutmeg (freshly grated)
1 1/2 cups cornmeal
1/3 tsp ginger
2 cups molasses
2 1/2 cups milk
1 tsp salt
1 1/2 cups whole eggs
1 tsp cinnamon

Bring 2 quarts of milk to a boil in a heavy pan.
Add the cornmeal to the milk and blend with a wire whisk until it thickens.
Add the molasses, salt, cinnamon, nutmeg and ginger and bring to the boil, whisking.
In a separate container, blend the 2 1/2 cups of milk and eggs together and add the hot mixture to it and stir.
Place in a buttered and sugared casserole.
Bake in a 350 F oven for approximately 1 hour.
Test the pudding with a knife for doneness.
Let stand and then serve with whipped cream or vanilla ice cream

Appetizer Vegetarian · Appetizers · Holiday Food

Stilton and apple Welsh rarebit bites

November 15, 2013February 8, 2016 Belinda

Delicious for a Holiday appetizer and SO tasty with one of my favorite cheeses, Stilton

Makes 24 bites

1/2 a thin baguette, cut into 1/2 inch slices
3 tbsp unsalted butter, melted
1 small Granny Smith apple, peeled, halved, cored and thinly sliced
8oz crumbled Stilton or blue cheese, at room temperature
3 tbsp creme fraiche
1 tsp Worcester sauce
1 tsp Dijon mustard
1 tsp honey
Kosher salt and freshly ground black pepper, to taste

Heat a grill pan over medium-high heat. Brush the baguette slices with melted butter; working in batches, grill, flipping once, until golden on both sides, about 2 minutes. Transfer to a parchment lined baking sheet. Layer 2 apple slices on each toast and set aside.

Arrange an oven rack 4” from the broiler and heat the broiler to high. Mix the cheese, creme fraiche, Worcester sauce, Dijon, honey, salt and pepper in a small bowl.

Spread about 1 tbsp of the cheese mixture over each toast. Broil until topping is melted and golden brown, about 4 minutes

Do-ahead · Holiday Food · Nuts · Vegetable-related

Butternut squash, Brussels sprout and apple stuffing

November 15, 2013September 9, 2022 Belinda

A lovely stuffing filled with vegetables. This can go Gluten Free if you use a GF bread like millet.

Serves 6

1lb butternut squash, cut into 1/2 “cubes
1lb Brussel sprouts, halved
1 Gala apple, cut into 1/2 inch dice
2 shallots, thinly sliced
4 tbsp olive oil, divided into 2 tbsp and 2 tbsp
1 cup onion, diced
1 cup celery, diced
10 thick slices of a bread of your choice: crusty sourdough dry cornbread, whole grain, GF….
*Prior to preparing the recipe, leave the bread out for a day to become slightly dry, then cut into cubes
1 1/2 cups vegetable,chicken or turkey broth (plus extra as needed)
1 tbsp fresh rosemary, chopped
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
1/3 cup dried cranberries
1/3 cup pecan or walnut halves, halved again
Sea salt and pepper to taste

Preheat the oven to 400 F

Toss the squash, Brussel sprouts, apples and shallots in 2 tbsp oil and season well with salt and pepper.
Roast till the vegetables are very tender, even until the Brussel sprouts are a little burnt at the edges and remove from the oven.

Reduce the heat to 350 F

Heat the other 2 tbsp oil in a large deep pan. Saute the onion and celery till translucent, abut 5 to 8 minutes.
Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, broth, cranberries, pecan or walnut halves and seasonings.
Stir the mix till the broth has almost entirely absorbed into the toasted bread.
Transfer to a baking dish or sheet and bake at 350 F for about 30 minutes.
Serve hot.

Accompaniments · Do-ahead · Pasta · Vegan

Maple syrup roasted tomatoes

November 14, 2013September 9, 2022 Belinda

These are spectacular in any pasta dish or salad and are like candy to eat in on their own.

Serves 4 – 6 but can easily be increased

16 cherry or small tomatoes, halved
2 tbsp maple syrup
2 tbsp olive oil
3 sprigs fresh thyme, stemmed
2 cloves garlic, thinly sliced
Kosher salt and ground black pepper, to taste

Preheat your oven to 250 F
Arrange the tomato halves cut side up on an aluminum foil-lined baking sheet.
Whisk together the syrup, oil, thyme and salt and pepper in a bowl and then drizzle over the tomatoes.
Bake until the tomatoes are half dried and concentrated, about 3 to 4 hours, depending on how concentrated you like them.

Dessert · Nuts

Cognac-glazed dried apricots with cinnamon-spiced yogurt

November 10, 2013February 8, 2016 Belinda

Simplicity, sophistication and sensuality….

Serves 6

Yogurt

3 cups plain Greek yogurt
3/4 tsp ground cinnamon

Stir the yogurt and cinnamon in a medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.

Apricots

1 tbsp finely slivered orange peel (orange part only)
1 tbsp butter
2 tbsp sugar
1 lb dried Mediterranean apricots, halved and pitted, if they haven’t already been
1 cup plus 2 tbsp freshly squeezed orange juice
1/3 cup Cognac or other brandy
Toasted and/or glazed unsalted pistachios
Slivered fresh mint

Cook the orange peel in boiling water for 5 minutes. Drain and reserve the peel.
Melt the butter in a medium skillet over medium heat.
Whisk in the sugar.
Add the apricots; toss.
Saute until beginning to brown in spots, about 8 minutes.
Add 1 cup orange juice and reserved orange peel. Simmer, uncovered until the juice is reduced to a thick syrup and the apricots are tender, stirring occasionally, for about 8 minutes.

Add the Cognac or brandy to the simmering apricots; ignite with a long match.
Let the flames subside, shaking the skillet occasionally. Mix in the remaining 2 tbsp orange juice and simmer 1 minute.

Spoon the chilled yogurt onto 6 dessert dishes.
Spoon the warm apricots and syrup over.
Sprinkle with the pistachios and mint.

Baking · Dessert · Do-ahead · Holiday Food

Easy Breton apple cake with salted caramel sauce

November 10, 2013September 9, 2022 Belinda

This is very easy to make, mostly in one bowl. Very moist and the caramel sauce is divine!

For the cake:

10 tbsp butter, melted and cooled, plus 2 tbsp for the apples
1 1/4 cups of flour
1 tsp baking powder
3/4 tsp Kosher salt (not regular table salt)
1 cup sugar plus 2 tbsp sugar, divided
Zest of a lemon
3 large eggs
4 firm apples (you can mix varieties too) peeled, cored and thickly sliced

Preheat the oven to 350 F
Butter and flour an 8” cake pan (It’s easier to use a spring form tin)

Mix the flour, baking powder and salt in a small bowl. In a large bowl, mix the eggs, sugar, 10 tbsp of melted butter and the lemon zest.
Add in the dry ingredients and mix well to form a batter.
In a heavy medium skillet, heat the 2 tbsp of butter and add in the apple slices.
Sprinkle with 2 tbsp of sugar and cook for about 8 to 10 minutes on medium heat until the apples are juicy and caramelized.
Keep stirring, so the apples don’t stick.
Lay half the apples on the bottom of the prepared cake pan and spoon half the batter over them.
Don’t worry if the batter doesn’t completely cover the apples.
Layer with the rest of the apples, then the rest of the batter.
It’s easiest if you have a rubber spatula to spread the batter.

* It’s nice to sprinkle the cake with some cinnamon sugar before putting into the oven.

Bake in a preheated oven at 350 F for 35 to 45 minutes, testing with a toothpick for doneness.

Salted caramel sauce

1/4 cup water
1/2 cup sugar
1/2 cup cream
3 tbsp butter
1/2 tsp Kosher salt (not regular salt)

In a small, heavy saucepan, heat the water and sugar on medium boil until turning golden, about 8 to 10 minutes.
You can scrape the brown bits on the sides of the pan down with a wet pastry brush. Take the golden liquid off the heat and carefully add in the cream. It will bubble fiercely, so be very careful not to splatter yourself.
Place back on the stove and stir for 2 minutes.
Add in 3 tbsp butter and salt and cook for another minute or two until the butter and mixture is nice and smooth.

Transfer to a heat resistant vessel, and place in the fridge to cool. You can make the caramel sauce 5 days in advance