Bread Pudding and such

Saturday mornings are spent visiting the Farmers Market and dreaming of the weekend food adventures. This weekend it’s turned into a trip down memory lane from a food festival we attended four years ago: Rosemary Bread Pudding topped with Apple Sage  Butter, caramelized onions and honey glazed Pork Belly. We have been thinking about this for that long, and now we are ready with our own produce to make it happen(apples, sage, egg bread, eggs, cheese, onions, rosemary).

At the market by 9:30 am, chat up our pork guy, pick up some chorizo sausage and pork belly. Then onto honey, dill, organic rice, alfalfa sprouting seeds, and turnip…that covers what we ran out of.

By 1:00 pm the bread pudding is done, the apple sage butter is made and the tasting has begun. It’s quality control at this point…really. A little bowl of pudding with the warm apple sage butter, yum. We could stop at the savory and sweet but the memory is haunting us.

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Next, onto glazing the pork belly on the BBQ and caramelizing some onion in apple sage butter. Sear the salted pork belly in a cast iron pan, all sides, remove to preheated BBQ and baste the belly with honey. Grill both sides, basting as you go, slice.

honey glaze BBQing
honey glaze BBQing

Saute the onions in the same pan you seared in, add apple sage butter and caramelize.The Apple Sage butter is great on any pork. For that matter I have been known to spread it on toast, it’s that good.

Sauteed onions in apple sage butter
Sauteed onions in apple sage butter

Apple Sage Butter

  • 1/2 cup water
  • 2 cup white sugar
  • 6 medium apple, chopped(about 5 cups)
  • 1/4 cut chopped sage( we have used both fresh or dried)
  • 1/2 cup butter, cubed

You want to bring the water and sugar to a boil then quickly reduce and let caramelize ever so slightly. Keep a close eye as it can go wrong in a flash. Add the apples and cook for an additional 10 minutes, until soft. Take off the heat and add the sage. Use a blender to puree the mixture.

We sterilize 2 pint jars in the oven at 250 degrees for 20 minutes. Reheat the mixture if you have to and add the hot mix into the hot jars, cap and cool.  Store in the fridge.

 The finished product
The finished product

Life is inspiring if you look. What is your inspiration today?


This is the bread pudding recipe link, use less eggs as noted in the reviews and next time I will make it in a larger pan so it is thinner and crispier. The flavor is simply amazing.

http://allrecipes.com/Recipe/Savory-Rosemary-Bread-Pudding/Detail.aspx?event8=1&prop24=SR_Title&e11=rosemary%20bread%20pudding&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

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