Panettone Bread Pudding

Anyone who’s been around this blog for a while knows I’m a huge fan of bread pudding. It might’ve even been my first dessert-love, especially the way my grandma made it — just a touch sweet, with meringue on top, served with evaporated milk poured over the top. (Because you cannot separate a Cajun from their Pet Milk. Preach.)

But over the years, I’ve fooled around with the basic recipe a lot, and come up with different variations — everything from a blueberry-heavy pudding to a bananas foster bread pudding that I wouldn’t kick out of bed. But this version with Panettone is maybe the simplest one, and certainly has a great holiday spin. And if you must top it with something other than Pet Milk, it does not suck with the warm spiced rum sauce I found at Bon Appetit. Good gawd! Outrageous doesn’t even begin to cover it.

See what Darcie had to say about this over at Gourmet Creative, and enjoy!

Panettone Bread Pudding

Allergy Egg, Milk, Wheat
Meal type Breakfast, Dessert
Panettone Bread Pudding makes an everyday dessert extra-special for the holidays.

Ingredients

  • 1 Panettone bread loaf
  • 4 Large eggs
  • 12oz evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 pinch salt
  • zest of 1/4 lemon
  • 1 tablespoon sugar (or more, to taste)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 2 tablespoons butter (chilled, cut into small dice)

Optional

  • 1 splash bourbon

Note

Since Panettone is such a moist bread, you’ll need to dry it out before proceeding with the recipe. If possible, a day before you make this, cut the bread into large cubes (about 1 1/2”) and let them rest on a baking sheet on the counter until you’re ready to prepare the bread pudding. Alternately, toast the bread cubes in a 200°F oven until they’re dried out a bit. Check for doneness every 10 minutes. Ideally, the bread cubes should be as dry as stale bread, but less dry than toast.

Delicious topped with Spiced Rum Sauce from Bon Appetit.

Directions

Preheat oven to 350 degrees.
Butter bottom and sides of an 8x8-inch square baking dish.
In a large bowl, whisk together all ingredients except for bread. Add bread, tossing and pressing down so it absorbs the egg mixture evenly. Let soak for a 30 minutes, then spoon into prepared baking dish. If any of the bread cubes are still dry at this point, add a splash of milk and let it soak in a for a few minutes. Sprinkle butter cubes evenly over the surface of the bread pudding.
Bake at 350 degrees for approximately 45 minutes, or pudding is evenly browned and puffy. Bread pudding will shrink as it cools.

Bacon Pralines

I know, I know. It’s gimmicky. Been done to death. Horribly unhealthy, etc. And I’m really not one to indiscriminately add bacon to things — especially sweets — but it’s something I always suspected might be worth the indulgence, so I’m not sorry for this praline adulteration. Not one bit.

I used my dad’s recipe for pralines and simply swapped out a portion of the pecans for an equal amount of chopped, cooked bacon. The results were pretty much what you’d expect. But if you’re a purist, you can’t go wrong with the original recipe. Just serve a little bacon on the side.

Find Darcie’s post here, and let us know what you think if you decide to try these!

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.

Bacon Pralines

Allergy Milk, Tree Nuts
Meal type Dessert, Snack
Misc Child Friendly
If you're looking for a dessert that's a little bit different, these bacon pralines will fit the bill. Deliciously.

Ingredients

  • 2 cups white sugar
  • 1 stick butter
  • 16 Large marshmallows
  • 1/2 cup evaporated milk
  • 1 1/2 cup pecan halves (toasted)
  • 1/2 cup cooked bacon (finely chopped)

Note

If you'd prefer a regular praline to one loaded with bacon, simply remove the bacon and add another 1/2 cup of toasted pecan halves to the recipe, then sprinkle pralines with Maldon or other finishing salt just after you've spooned them onto the surface to cool.

Directions

Prepare your surface by covering a heat-safe area of your counter or a table with freezer paper. Spray paper well with cooking spray.
Cook sugar, butter, marshmallows, and milk over medium heat, stirring constantly until all ingredients are melted, then add pecans and bacon. Cook, stirring constantly, to soft ball stage, 240° F. Remove pot from burner, add vanilla extract and beat mixture vigorously with a spoon until it begins to thicken. This will ensure the pralines don't spread too much.
Drop mixture by tablespoon or two onto greased freezer paper. Cool to room temperature before serving.

 

Your Gumbo Needs a Gluten-Free Roux

With a little over a week until Christmas day, the empty spaces on my Christmas list are filling in as quickly as those in my calendar. I love the way things pick up this time of year and generally enjoy the task of finding the perfect present, though I really could do with a few more good ideas for secondary gifts to round things out. What’s your holiday season looking like?

All shopping and party stress aside, I know a lot of you are looking forward to Christmas dinner, perhaps one featuring roast turkey. Me? I can barely be bothered to cook one for Thanksgiving most years, though I relented a few weeks ago when my father-in-law ordered a gorgeous 20-pound organic turkey for the occasion. So I bent my rules, cooked the bird (breast-side down and the day before), and invited extra friends to our Thanksgiving feast. We didn’t have the house-busting crowds I remember from my childhood, but this band of strays had a terrific time. Here we are late in the day after too much food and many bottles of wine, still in place at the table, laughing over who remembers what:

Thanksgiving Chez Roth | Minimally Invasive

But even with eight people — several of whom took home leftovers, mind you — that was a lot of bird. Gumbo to the rescue!

As ever, I took Michael Ruhlman’s advice for making stock and broke up the turkey carcass in a large stockpot, covered the bones with water and a little cider vinegar, and let it sit in a 200°F oven, this time for about 25 hours. That’s much longer than I typically let it go, but I was rewarded with the most flavorful batch of broth I’ve made yet, so I think there’s little danger of overcooking it.

Gumbo | Amy Roth Photo

But with the wealth of great gumbo recipes available — Donald Link’s Fried Chicken Gumbo is the perfect place to start — the rest of this post is less about the specifics of making a gumbo than the benefits of starting one with a gluten-free roux. So many Cajun and Creole dishes are roux-based that it’s easy to feel overwhelmed when you’re trying to convert one for someone who can’t eat wheat, but I’m here to tell you it’s an easy thing to do!

Whether you’re on board with a gluten-free diet, think it’s overblown or just don’t play attention to it at all, there are actually several reasons you might prefer making gluten-free roux for your gumbo:

  • It’s a great way to use bean flours or blends you don’t much care for.

    If you’re anything like me, you have a few odds and ends of these flours in the fridge that you bought in a burst of enthusiasm only to discover they make breads taste weirdly, well, beany.

  • It’s an economical use of alternative flours that can be pretty expensive to buy.

    The longer you cook a traditional roux, the darker it becomes and the less it ultimately thickens. While I haven’t tried every last GF flour available to me, I can say that the more common ones — garbanzo bean flour, sorghum flour and many baking mixes — don’t behave the same way. In fact, if you swap GF out in equal measure for AP flour, you’ll end up with a much thicker end product than you imagined. For this reason, I like to use half the amount of oil and flour called for in any given recipe.

  • It cooks faster.

    SO MUCH faster. In the gumbo link above, you’ll be standing in front of a hot stove constantly stirring that roux for nearly an hour. Even if you have multiple beers for companionship, that’s a long time. But GF flours brown to a nice peanut butter/milk chocolate shade in about 10 minutes, which barely gives you time to remember the beer, much less get through the better part of a six-pack. (At least if you’re like me.)

  • Best of all, there’s no sacrifice on the flavor-front.

With all that said, maybe you prefer tradition and have no need to part with your standard roux. Well, there’s another thing you can do to enter roux heaven: play with your fat. Not a Homer Simpson situation, but just start your roux with something more interesting than olive or canola oil. I keep jars of bacon grease and schmaltz in the fridge and love to work them into meals to amp up the flavor. So if you’re making a turkey gumbo and have some of the seasoned fat left from roasting, try using it in the roux. Building flavor from the bottom-up is a sure way to make any meal (but especially one of converted leftovers) memorable.

Some people recommend you cook the roux in a cast iron skillet with a whisk to keep from splashing yourself, but I like to do everything in one pot because I’m a rebel who loves to take risks lazy and hate washing dishes. A large pot and flat-bottomed wooden spoon work really well as long as you’re careful. Seriously, DO NOT splash yourself with hot roux. They don’t call it “Cajun napalm” for nothing.

Gumbo3 | Amy Roth Photo

I hope you found this post helpful! As long as you follow my tips for adjusting the ratio of roux to gumbo and don’t splash yourself (or burn the roux), you’re golden! Tell me, what’s your favorite dish made with gluten-free roux?

Day 2, Smoked Turkey Gumbo

2012 Advent Calendar, Day 2

When a gumbo craving strikes, even the flimsiest of pretexts will serve to start a roux. One tossed around with abandon in this house is “gumbo weather” — any temperature dip below 65 degrees, at which point this hothouse orchid laments the long winter ahead and dons long sleeves, if not layers. A slight shiver may also manifest, which can be reliably removed by a large bowl, as anyone who’s had the gumbo sweats after eating too close to bedtime will tell you. (Guilty!) Other acceptable excuses for indulging include:

  • The game is coming on (choose your team/bowl),
  • I have all this chicken/sausage/andouille/game/seafood in the fridge,
  • The rice situation is getting out of control,
  • It’s Saturday.

While no rhyme or reason is necessary for gumbo, holidays demand it in some form, whether a hearty chicken and andouille version for Thanksgiving or a more celebratory seafood version for Christmas dinner. My parrain made The Best seafood gumbo, and one of my fondest annual Christmas memories is of hanging out with him in the kitchen while the gumbo was warming, catching up, and sharing a few off-color jokes.

2012 Advent Calendar, Day 2

How gorgeous is that bird? The stars aligned for me this year when Lawrence at The Wood Pit planted the idea to order a smoked turkey for Thanksgiving. His brisket, pulled pork and chicken wings are nothing short of amazing, so putting our dinner in his hands seemed a wise choice. And it was. While I knew that one turkey, no matter how small, would yield far too much food for three people, my ulterior motive was gumbo, so leftovers were welcome.

Once the remainders of the meal were packed away and our dear friend Mark was heading back to the city, I stripped the carcass of skin and much of its meat, broke it apart at the joints and started the stock. I’ve used Michael Ruhlman’s oven method of making stock for the past few years and it’s a complete joy, especially after two long days of cooking. I just put the bones in a large pot, covered them with an inch or two of water, then placed it in a low oven (180 degrees F is ideal, though my oven’s minimum 200 degrees F seems to work for me) for about 14 hours. I continued with the recipe the following morning to add a little flavor to the stock, then refrigerated it for a couple of days until I had time to complete my plans.

I based the gumbo itself on Donald Link’s recipe from Real Cajun and altered it for my purposes. I like to use Bob’s Red Mill All Purpose GF Baking Flour for a gluten-free dark roux, but this blend doesn’t behave the way a roux with regular white wheat flour does. It darkens much faster (a wonderful thing, in my opinion), but doesn’t lose any of its thickening power as it does. I forgot this salient fact and used the full amount of roux which rendered a gumbo nearly thick enough to be a stew, but still delicious. I haven’t tried any of the other gluten-free flours for roux, but if you have, please leave a comment to let me know how you liked it.

We ate like kings for nearly a full week from this one pot, which seems to make it ideal for an open house this time of year, if you do that sort of thing. If not, you know gumbo weather is the perfect excuse to indulge.

recipe after the jump

Continue reading “Day 2, Smoked Turkey Gumbo”

Deeeeep breaths…

The Saints game is about to start. As such, I have no time nor the presence of mind to write a real post, so I’ll leave you with a few pictures and a promise to do better next weekend. I’ve been creatively moribund since the holidays, but hope it’ll pass soon.


Got my gris-gris going first thing this morning with shrimp & grits. I hope the spirits aren’t too upset that my coffee lacked chicory.


And since it’s old home day, why not have a little old-fashioned banana pudding with Nilla Wafers? (I’ve been playing with the recipe I got from my mom, who got it at her wedding shower, but it’s not quiiiiite there yet. Will post it once it is.)


And on the topic of comfort foods, all I wanted last weekend was graham crackers and milk.


OK, that’s not entirely true. These Szechuan noodles with shrimp really hit the spot.


How could they not?

Time for a beer, maybe some wings. Geaux Saints! No matter what happens tonight, nothing will ever beat this fan video or the run that inspired it:

Advent Calendar, Day 8

08_piano.jpg

The Messiah
This time of year, you can usually find me at my piano poring over the score of The Messiah, trying to decide if my alto won’t embarrass me too much to sing with the masses at Lincoln Center. It’s a magical experience to hear such power and beauty result from so many individual voices working together, and it’s comforting to know any of my flubs will be drowned out by those voices, too.

Not that I’m giving up karaoke anytime soon…

For all Advent Calendar posts, click here.

recipe after the jump

Continue reading “Advent Calendar, Day 8”