June 2023

It’s an Autumn Apple Party today here at #SundaySupper!  Fall is in the air!  Time for mums on the front steps, all the beautiful colors of Fall and all things APPLE!
Cindy @Cindy’s Recipes and Writings  is our Hostess this week.  Our awesome #SundaySupper Movement with Isabel have over 50 apple recipes to share!  This is a recipe for a delicious, comforting bread pudding, that honestly – I could not stop eating!

Chunky Apple-Apricot Bread Pudding

• 1 Tbsp. soft butter
• 1 cup plus 2 Tbsp. sugar
• 1/2 tsp. ground cinnamon
• 6 large eggs
• 1 cup heavy cream
• 1 cup milk
• 1/4 tsp. kosher salt
• 1/2 tsp. vanilla extract
• Finely grated zest of 1 lemon 
• 3 cups day-old hearty white bread, cut in 1-inch cubes
• 1-1/2 lbs. firm baking apples, peeled, cored, and cut into 1-inch chunks (I used Braeburn)
• 6 Tbsp. apricot preserves
• 1/2 cup coarsely chopped toasted walnuts

Arrange a rack in the middle of the oven and heat to 350 degrees F.  Coat the bottom and sides of a 11 x 7 baking dish with the softened butter.  Sprinkle 3 Tbsp. of the sugar on the buttered surface; tilt and shake the pan so it’s sugared.  Stir together 1/4 cup of the sugar with the cinnamon.

For the custard:  Whisk the eggs in a large bowl until thoroughly blended.  Gradually pour in the cream, milk, and all the remaining sugar (3/4 cup) whisking to incorporate, then whisk in the salt, vanilla and lemon zest.  Add the bread cubes into the custard, pushing them down so they are all submerged, and stir in the apple chunks.

Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer and smooth the top.  Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then scatter the chopped walnuts on top.

Finally, sprinkle the cinnamon sugar over the pudding.

Put the pudding dish inside a roasting pan, and set the big pan in the oven.  Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish – don’t splash the pudding!

Bake for 1 hour and 20 minutes, or until the top is golden brown and the custard is set.  Carefully lift the roasting pan from the oven to a solid surface.  Leave the pudding dish in the water bath to cool gradually. 

Serve family-style while it is still warm.
I added a little caramel sauce to bring this over the top!

It’s an Autumn Apple Party today here at #SundaySupper!  Fall is in the air!  Time for mums on the front steps, all the beautiful colors of Fall and all things APPLE!
Cindy @Cindy’s Recipes and Writings  is our Hostess this week.  Our awesome #SundaySupper Movement with Isabel have over 50 apple recipes to share!  This is a recipe for a delicious, comforting bread pudding, that honestly – I could not stop eating!

Chunky Apple-Apricot Bread Pudding

• 1 Tbsp. soft butter
• 1 cup plus 2 Tbsp. sugar
• 1/2 tsp. ground cinnamon
• 6 large eggs
• 1 cup heavy cream
• 1 cup milk
• 1/4 tsp. kosher salt
• 1/2 tsp. vanilla extract
• Finely grated zest of 1 lemon 
• 3 cups day-old hearty white bread, cut in 1-inch cubes
• 1-1/2 lbs. firm baking apples, peeled, cored, and cut into 1-inch chunks (I used Braeburn)
• 6 Tbsp. apricot preserves
• 1/2 cup coarsely chopped toasted walnuts

Arrange a rack in the middle of the oven and heat to 350 degrees F.  Coat the bottom and sides of a 11 x 7 baking dish with the softened butter.  Sprinkle 3 Tbsp. of the sugar on the buttered surface; tilt and shake the pan so it’s sugared.  Stir together 1/4 cup of the sugar with the cinnamon.

For the custard:  Whisk the eggs in a large bowl until thoroughly blended.  Gradually pour in the cream, milk, and all the remaining sugar (3/4 cup) whisking to incorporate, then whisk in the salt, vanilla and lemon zest.  Add the bread cubes into the custard, pushing them down so they are all submerged, and stir in the apple chunks.

Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer and smooth the top.  Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then scatter the chopped walnuts on top.

Finally, sprinkle the cinnamon sugar over the pudding.

Put the pudding dish inside a roasting pan, and set the big pan in the oven.  Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish – don’t splash the pudding!

Bake for 1 hour and 20 minutes, or until the top is golden brown and the custard is set.  Carefully lift the roasting pan from the oven to a solid surface.  Leave the pudding dish in the water bath to cool gradually. 

Serve family-style while it is still warm.
I added a little caramel sauce to bring this over the top!

What rhymes with orange?

Not one word.

How many orange recipes can you make?

Our amazing #SundaySupper group has come up with 60!!!!

Our host this week is Pam @The Meltaways.

The days may be getting shorter, the nights a little cooler, but Autumn brings brilliant colors, warm spices, the magical time for little Trick or Treaters and wonderful comforting foods.

Orange marmalade is one of my favorite things to have for breakfast on buttered toast, or even at night with saltine crackers and a nice, hot cup of tea.  It makes a great Hostess gift for the holidays!

You are in for a real treat if you get the batch that has the lemon in it!

5 to 6 medium seedless oranges

1 lemon

8 cups sugar

Wash the oranges and lemon thoroughly.  Cut the oranges and lemon into 1/8-inch slices using a mandoline, removing the seeds as you go.  Stack the orange slices and cut them into quarters.

Put the oranges and lemon in an 8-quart stainless steel pot.  Add 8 cups water and bring the mixture to a boil, stirring often.

Lower the heat to simmer and cook, stirring frequently, for 40 minutes, or until the oranges are very soft.

Put a small plate in the freezer (for testing)

Increase the heat under the orange mixture to return to a full boil.  Add the sugar and cook, stirring frequently, until the mixture reaches 220 to 223 degrees F and darkens slightly in color.

Dont panic is you don’t have a candy thermometer!!

You really don’t need it if you test the readiness of the marmalade on the chilled plate.

You can see this is still a little runny.

I boiled this mixture for about 25-20 minutes and it read 225 degrees F. on the candy thermometer.

The tricky part is testing it on the plate every few minutes during the end of the cooking time.

Pour the marmalade into clean, hot mason jars; wipe the rims thoroughly with a clean damp paper towel and seal with the lids.

Store in the pantry for up to a year.*

The #SundaySupper family is using the spirit of the season to inspire you and will be sharing some fabulous dishes at the #SundaySupper table this week, and we do hope that you’ll join us!

Just look at all of the fabulous dishes being offered up this week:

 Sunrise  (Breakfast and Brunch)

~Adapted from Ina Garten and Good Eats *There were two different preserving methods for the marmalade.  One was to use the water bath method and it would last for six months.  The other was to just seal the jars and it would last up to one year.  I cannot guarantee any of these! Labels from Artwork by Amy Moss

The pickles will be half-sour in about 4 or 5 days, and very sour in about 10 days.  Store in the refrigerator in tightly closed jars.  Pour some strained brine into the jars to cover the pickles.

They will keep for about two months, assuming they have not been eaten long before.

If you have some extra brine and a few kirbys left, just cut them into spears, pack them in the brine with a few of the spices and stick them in the fridge for 3 to 4 days.

What rhymes with orange?

Not one word.

How many orange recipes can you make?

Our amazing #SundaySupper group has come up with 60!!!!

Our host this week is Pam @The Meltaways.

The days may be getting shorter, the nights a little cooler, but Autumn brings brilliant colors, warm spices, the magical time for little Trick or Treaters and wonderful comforting foods.

Orange marmalade is one of my favorite things to have for breakfast on buttered toast, or even at night with saltine crackers and a nice, hot cup of tea.  It makes a great Hostess gift for the holidays!

You are in for a real treat if you get the batch that has the lemon in it!

5 to 6 medium seedless oranges

1 lemon

8 cups sugar

Wash the oranges and lemon thoroughly.  Cut the oranges and lemon into 1/8-inch slices using a mandoline, removing the seeds as you go.  Stack the orange slices and cut them into quarters.

Put the oranges and lemon in an 8-quart stainless steel pot.  Add 8 cups water and bring the mixture to a boil, stirring often.

Lower the heat to simmer and cook, stirring frequently, for 40 minutes, or until the oranges are very soft.

Put a small plate in the freezer (for testing)

Increase the heat under the orange mixture to return to a full boil.  Add the sugar and cook, stirring frequently, until the mixture reaches 220 to 223 degrees F and darkens slightly in color.

Dont panic is you don’t have a candy thermometer!!

You really don’t need it if you test the readiness of the marmalade on the chilled plate.

You can see this is still a little runny.

I boiled this mixture for about 25-20 minutes and it read 225 degrees F. on the candy thermometer.

The tricky part is testing it on the plate every few minutes during the end of the cooking time.

Pour the marmalade into clean, hot mason jars; wipe the rims thoroughly with a clean damp paper towel and seal with the lids.

Store in the pantry for up to a year.*

The #SundaySupper family is using the spirit of the season to inspire you and will be sharing some fabulous dishes at the #SundaySupper table this week, and we do hope that you’ll join us!

Just look at all of the fabulous dishes being offered up this week:

 Sunrise  (Breakfast and Brunch)

~Adapted from Ina Garten and Good Eats *There were two different preserving methods for the marmalade.  One was to use the water bath method and it would last for six months.  The other was to just seal the jars and it would last up to one year.  I cannot guarantee any of these! Labels from Artwork by Amy Moss

I was not born into an Italian family.  I just adore Italian food in any way, shape or form.  I’ve had enough Italian neighbors and friends that have passed on some of their “family secrets” to me for a good “Italian Gravy”.  It does take a little time, but that’s what Sunday’s are all about; what you always remember growing up, relaxing and having a special meal on Sunday. One thing I do add to my gravy is a basil pesto cube. I grow fresh basil every year in my garden.  Towards the end of the summer when the basil is overflowing, I cut nearly the whole plant down and make my basil pesto cubes.  In a food processor, pack as much fresh basil as you can, add fresh garlic, parmesan cheese and olive oil to make a thick paste.  Transfer the paste into ice cube trays.  When frozen, pop them out and store in zip-top freezer bags.  Add one cube (or more if you prefer) to your simmering sauce, or use it just as is for a quick pesto pasta.  As the cube melts into the sauce, you immediately get the fragrance of the fresh basil as if you just picked it.  They last me all winter long, depending on how many times you make your gravy.  I only have two left :o(. One more special addition before we get on with the gravy.  When you buy a wedge of Parmigiano Reggiano, or Locatelli Romano, and you can’t grate any more from the wedge – you are down to the rind of the cheese – add the rind of the cheese to the simmering gravy.  This cheese is very expensive and you can get the last bit of goodness out of the cheese and add more flavor to your gravy. Each family has their own traditions for Sunday Gravy, passed down from generation to generation.  I took bits and pieces from everyone I knew – tried everyone’s method, and this is my version.

Sunday Gravy

• 1/4 cup Extra-Virgin Olive Oil
• 2 medium onions, chopped
• 4-5 cloves of garlic, minced
• 2 cups dry red wine
• 1- 6 oz. can tomato paste
• 5 to 6- 28 oz. cans whole plum tomatoes (San Marzano if available or Tuttoroso )
• 4 Tb. chopped parsley
• 2 tsp. dried oregano
• 1 basil pesto cube
• 5 to 6 meaty pork neck bones
• 1/4 – 1/2 tsp. red pepper flakes

Meatballs

• 2 lbs. ground veal, pork and beef (sometimes called meatloaf mix)
• 1 cup bread crumbs
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1/4 cup fresh italian parsley, chopped
• 2 cloves garlic, minced fine
• 2 large eggs
• Salt and Pepper to taste

Sausage – 3 lbs. Hot or Sweet Italian Sausage or a mixture of both Pass tomatoes and their liquid through a blender and set aside. Heat 1/4 cup olive oil in a large 5 quart pot of medium heat.  Stir in the onion and cook, stirring until wilted about 4 minutes.  Add garlic and cook until just fragrant, about 1 minute. Add red pepper flakes and oregano. Add tomato paste and cook, until the tomato paste loses its raw flavor (as you would flour in a roux) about 2-3 minutes.  Add wine, bring to a boil and cook until reduced by half. Now the tomatoes.  I pass all the tomatoes through a food mill to remove the seeds. It does take a little extra time, but the picture below is what will NOT go into your gravy. Bring sauce to a boil, adjust the heat to a simmer and cook, uncovered, stirring often until the sauce takes on a deep, brick red color, 2 to 3 hours.  Add basil pesto cube and salt and pepper to taste. Preheat oven to 375 degrees F.  While sauce is simmering, place sausage and pork neck bones on a baking sheet.  Drizzle with a little olive oil and bake until golden brown – 30-40 minutes.
Add sausages and pork neck bones to the simmering gravy.  Drain the fat from the baking sheet.  Add a few ladles of sauce to the baking sheet to pick up any browned bits from the sausage.  Add to the gravy. Mix all ingredients for the meatballs.  You can bake the meatballs along with the sausage, or as I sometimes do, I form them and put them directly in the sauce.  Just give them a chance to cook a little before stirring. After about 30 minutes to an hour – you can start dunking.  This should be done in half hour intervals, or if your really hungry, about every 15 to 20 minutes.  White bread, italian bread – take a chunk and dunk.  As the gravy simmers you may need to adjust seasonings.
Serve with lots of crusty Italian bread and butter and a nice dry red table wine. This recipe makes about 16 cups, enough to dress about 4 lbs. of pasta.  Refrigerate up to 5 days, or freeze up to 3 months.  You will never buy a jar of pasta sauce again. Now onto dessert.  My son and I took a trip to Hoboken, NJ to visit Carlo’s Bakery.  This is the famous bakery on Food Network – Cake Boss.  Surprisingly, the bakery is very small, but from talking to some of the patrons, the line is usually out the door.  This was a snowy, cold, day and everyone was packed inside.  The line went smoothly, everyone taking pictures.  We even saw a camera man filming!  I didn’t see any familiar faces from the TV show, but it was worth the trip.  I have never had a better cannoli.  They fill them fresh when you order them, so the shells are fresh and crisp.  The cannoli filling has just the right amount of cinnamon to make them irresistable!  There would be a picture of them for you to see, but unfortunately they have vanished.  A little on the pricey side, but if you are ever in the area, make a stop.  I took as many pictures as I could without looking obnoxious. It’s for the cause!

Lo ama la cucina Italiana! Buon Appetito!

One week until Thanksgiving and you still don’t have a dessert?  We are not big fans of Pumpkin Pie, but give us some cheesecake or brownies and we are all set!  This month’s IMPROV CHALLENGE   has a new home over at Frugal Antics of a Harried Homemaker .  Kristen has taken over the series so we can continue sharing! The theme this month is Pumpkin and Cream Cheese. These brownies are the best of both worlds!  Rich and decadent, these sweet treats will be a welcome change after you’ve stuffed yourself silly. These are made-from-scratch and do take a little extra time, but you can make them 2-3 days in advance and wrap in an air-tight container and refrigerate.

Pumpkin Cheesecake:

• 3 oz. cream cheese, softened
• 1 Tbsp. butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1 Tbsp. all-purpose flour

Brownie Batter:

• 1-1/4 cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 4 oz. unsweetened chocolate, chopped
• 2 oz. semi-sweet chocolate chips
• 3/4 cups butter, cut up
• 2-1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 2 tsp. vanilla
• 3/4 cup coarsely chopped walnuts (optional)

Preheat oven to 325 degrees F.  Line a 13 x 9 x 2 baking pan with foil; extending over the edges of the pan.  Grease and set aside. In a medium bowl, beat cream cheese and 1 Tbsp. butter on high for 30 seconds.  Add 1/2 cup sugar.  Beat until will combined.  Beat in 1 egg, pumpkin, 1 tsp. vanilla, cinnamon and ginger.  Stir in 1 Tbsp. flour; set aside. In a small glass bowl, combine chocolate and butter.  Microwave at 30 second intervals until just melted (about 1-1/2 minutes).  Transfer chocolate/butter mixture to mixing bowl.  Gradually add the 2-1/4 cups sugar, beating on low speed until combined.  Add eggs, one at a time, beating well after each addition.  Beat in milk and vanilla.  Gradually beat in flour mixture just until combined. Spread chocolate mixture evenly in prepared pan.  Spoon cheesecake mixture in several mounds on top of the chocolate batter.  Using a spatula or spoon, gently swirl the cream cheese mixture into the batter.

 Sprinkle with walnuts

(I could have swirled them a little more)

Bake 60 minutes or until center is just set.  

Cool on wire rack

Use foil to lift brownies out of pan

Store in airtight container in refrigerator for up to 3 days

These are very rich – I cut them into 1 inch bites The pumpkin flavor is very subtle and I’ll bet your guests will be…..

Gobble Gobbling these up!

Happy Thanksgiving All!
Enjoy!

Makes 36 servings

~Adapted from Better Homes & Gardens
A Themed Baker’s Sunday Joy of Desserts
Mom’s Crazy Cooking

I know this sounds a little unusual, but it really is delicious.

I served the strawberries with strawberry ice cream.

• 1 qt. ripe strawberries, rinsed, hulled and sliced

• 3 Tb. sugar

• 1-1/2 Tb. good quality balsamic vinegar

• Freshly ground coarse black pepper.

Place the sliced berries in a medium bowl.  Sprinkle the berries with the sugar and balsamic vinegar and toss gently to coat.  Allow the berries to macerate in the vinegar and sugar mixture for 15 minutes.

Add 4 to 5 grinds of coarse black pepper to the berries, and toss to coat.

This simple Italian dessert is stunning on its own, and can be served over salad, ice cream or toasted pound cake.

Celebrating Fourth of July with Family and Friends

 How do family and friends celebrate the Fourth of July? By pulling out all the stops to show their patriotism!

We have some amazing recipes this week to spice up your Independence Day bash!

Firecracker Salmon Rolls

• 1 tsp. canola oil (plus more for brushing dough)
• 1/2 lb. fresh salmon fillet
• 1 cup chopped fresh spinach
• 1/2 cup finely shredded carrot
• 2 scallions, chopped
• 1 clove garlic, minced
• 1 tsp. fresh grated ginger
• 1 tsp. chili garlic paste (in the Asian section), or to taste
• Salt and Pepper
• Phyllo Dough

Heat 1 tsp. oil in a non-stick skillet over medium heat.  Cook spinach, carrots, scallions, garlic and ginger until crisp-tender, about 5 minutes.  Stir in chili paste.  Set aside.

Cut salmon into 1 x 3-inch strips.  Heat oven to 375 degrees F.  Cut stack of phyllo sheets crosswise in half.  Cover with a damp paper towel while you are working with them to prevent them from drying out.  Place 1 half sheet phyllo dough on a flat surface.  Brush with a small amount of oil.  Top with second half sheet of phyllo.  Place about 1 Tbsp. spinach mixture on short end of phyllo;  place salmon on top.

Roll up phyllo into a log and gently twist the ends to make a firecracker shape.  Place on ungreased baking sheet.  Repeat with remaining phyllo and salmon.  Brush firecrackers lightly with oil and bake 18 to 20 minutes or until phyllo is crisp and golden brown.
 I like a sweet and sour dipping sauce for these rolls.  I used “A Taste of Thai” Sweet Red Chili Sauce.  

 Get your party going with these Lemon Drop Jello Shots!

Let the Fireworks Begin!

This week’s Sunday Supper is all about Dishes in Five Ingredients or less and is hosted by #SundaySupper Contributor Amber from Mama’s Blissful Bites.

You don’t need a lot of ingredients to make something delicious!  Some of the best meals come out of what is in the pantry and “what’s left in the fridge!” Did you know?……….sweet potatoes are not even potatoes!  Not even distant cousins, twice removed.  Sweet potatoes are part of the Morning Glory family!

Baked Sweet Potatoes with Maple-Jalapeno Sour Cream

The skin forms a crispy, crackly crust and steams the potato.

4 sweet potatoes, scrubbed, dried

1/2 cup sour cream

1 Tb. pure maple syrup

2 tsp. seeded, minced jalapeno

1 tsp. fresh lime juice

Salt and Pepper to taste (a freebie)

Directions:

Preheat oven to 450 degrees F. with rack positioned in the center.  Bake directly on rack for 40-45 minutes, or until soft when pierced.  Set a cookie sheet underneath just in case. Combine sour cream, maple syrup, jalapeno, and lime juice;  chill until ready to serve.

Serve potatoes with sour cream mixture. Of course you can add bacon bits and scallions.  It’s allowed!

Breakfast, Starters, Butters and Jams:

Main Dishes:

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