Your Life A to Z Recipe: Wednesday, October 8th, 2014: Apple Bread Pudding Roasted Butternut Squash with Cilantro CreamPosted: Updated:
Apple Bread Pudding
Food & Wine
1 pound brioche, cut into 1-inch pieces (12 cups)
5 tablespoons unsalted butter
2 large Granny Smith apples-peeled, cored and cut into 1/2-inch pieces
1 cup sugar
1/2 teaspoon cinnamon
1/4 cup Calvados or other brandy
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and seeds scraped
Whipped cream or crème fraîche, for serving
Preheat the oven to 350°. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Calvados. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Scrape the vanilla seeds into the custard (save the vanilla bean for another use). Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the brioche to absorb the custard.
Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche.
Roasted Butternut Squash with Cilantro Cream
Food & Wine
6 tablespoons unsalted pumpkin seeds
6 pounds butternut squash-peeled, seeded and cut into 3/4-inch pieces
3 tablespoons vegetable oil
Salt and freshly ground pepper
4 large garlic cloves, minced
1 large red onions, finely diced
3 large scallions, coarsely chopped
1 teaspoon ground cumin
1/4 teaspoon hot paprika
1/8 teaspoon cinnamon
1/2 cup drained canned whole tomatoes, finely diced, 1/4 cup juices reserved
3 tablespoons sour cream
3 tablespoons milk
3 tablespoons finely chopped cilantro
1 ½ teaspoons fresh lime juice
Preheat the oven to 425°. Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned. Transfer to a plate and let cool. Leave the oven on.
Spread the squash on 3 large rimmed baking sheets. Drizzle 1 tablespoon of olive oil over the squash on each sheet, season with salt and pepper, toss to coat and bake the squash for 40 minutes, or until just tender and lightly browned; rotate the baking sheets for even browning.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and onions and cook over moderately high heat until sizzling, about 3 minutes. Season with salt and pepper, reduce the heat to moderate and cook, stirring occasionally, until the onions are very soft, about 15 minutes. Add the scallions and cook, stirring occasionally, until browned, about 12 minutes. Add the cumin, paprika and cinnamon and cook, stirring, until fragrant, about 4 minutes. Add the tomatoes and their juices and simmer for 1 minute. Season with salt. Spoon the sauce over the squash and toss gently.
In a small bowl, blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Drizzle the cilantro cream over the roasted squash, sprinkle with the pumpkin seeds and serve.