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Classic Bread Pudding with Southern Creme Anglaise…

DA804797-249C-4054-B549-7500D007EAEDWith all of the beautiful cakes, the decadent chocolates and luscious pies, it seems to me that Bread Pudding deserves a place on the dessert table, especially at Easter. Many holy days serve symbolic food and Bread Pudding seems to be a teachable opportunity. It’s ‘the Bread of Life broken for you…’ It’s a rustic dessert- reminding me of that oft sung hymn ‘The Old Rugged Cross’ … Bread Pudding is a dessert made by hand with love, served humbly and simply among friends and family, even stretched to feed a crowd.

CA8ED1F5-2DD0-4A48-B944-2D64C56B64B7The Pudding and Sauce are enriched and softly scented- a very comforting combination. Wrapped in orange zest, cinnamon, vanilla and freshly grated nutmeg, the classic Bread Pudding is then dusted with unrefined cane sugar. Who would disagree that plain old broken bread is elevated to an entirely new life, beautifully sweet and dear. Just in time for Easter with its gloriously easy Southern Creme Anglaise… Here’s how you make – Classic Bread Pudding with extra easy Southern Creme Anglaise!00D687BD-B5D9-46BE-97A1-092186D06FB5

 

Classic Bread Pudding with Southern Creme Anglaise

A classic Bread Pudding made with a custard base that uses the old fashioned evaporated milk with whipped eggs and classic spices including orange zest. Served with a refreshing cool creme anglaise flavored with Bourbon giving the distinctive southern flavor associated with Bread Pudding. 

  • 4 Large Eggs (Whisked)
  • 1 Large can Evaporated Milk
  • 1-2 Teaspoons Pure Vanilla Extract
  • 1 Teaspoon Orange Zest
  • 1 Teaspoon Ground Cinnamon
  • 1/2- 1 Teaspoon Fresh Grated whole Nutmeg
  • 1 1/4 Cup Pure Cane Sugar (Plus more for top of bread pudding)
  • 5-6 Cups Torn Day Old Yeast Bread (* I used 1 dozen small yeast rolls )

Easy Creme Anglaise with Bourbon

  • 4 Scoops Vanilla Ice Cream (Full fat and flavor)
  • 3-4 Tablespoons High Quality Bourbon
  • 1/2+ Teaspoon Fresh Orange Zest
  1. For Bread Pudding- Whisk eggs until very well combined and slightly foamy. Add one large can of evaporated milk (not low fat) – whisk into eggs. Add spices, vanilla, 1 cup pure cane sugar and orange zest, then whisk to combine well. In a buttered oven safe bowl, pour this custard mix over torn Day old yeast bread. * Cover tightly and allow bread to soak up custard 4 hours or overnight. Sprinkle remainder of cane sugar on top of Pudding. Bake at 375 degrees for 1 hour or until puffed, golden and glistening with sugar crystals. Add more sugar and orange zest and a bit of melted butter if desired. 

For Easy Bourbon Creme Anglaise

  1. Melt four large scoops of high quality Vanilla Ice Cream. Do not use low fat! When ice cream has melted – Add 1 teaspoon fresh orange zest (if desired) and 3-4 tablespoons of high quality Bourbon. With a small whisk blend and keep covered and chilled until ready to serve over warm bread pudding. 

Please use full fat evaporated milk and for sauce. Creme Anglaise is typically a custard sauce made with milk, eggs and sugar…which coincidentally is the same base used to make the custard base for ice cream! Hard sauce is the classic sauce generally served with Bread Pudding- most southern hard sauce calls for Bourbon. This sauce is chilled and a refreshing option to top Bread Pudding. 

Now, about that sauce- a heavier warm hard sauce (denoting the alcohol) is generally served with Bread Pudding yet seems to be more suitable in the fall and winter. This sauce is cooler and more refreshing in Spring and Summer. And… The custard base of ice cream is strikingly similar to the famous Creme Anglaise- just be sure to use full fat ice cream!

Also, you may choose to omit the Bourbon and use pure Vanilla Extract ( one of the notes in bourbon), if you do, add Rum or Almond flavoring, adjusting the quantity to taste. The ‘sauce’ is wonderful on its own as well, if high quality ice cream is used. The Orange Zest adds a crisp citrus note for Spring;  and it’s worth noting that spices played a role in the Easter Story as well. This classic bread pudding has an abundance of eggs which are also plentiful now. Eggs are symbolic in  holy celebrations. And, I omitted the butter except for buttering the baking dish, if you prefer- melt a few tablespoons and pour over the pudding right before baking. If you don’t have access to raw cane sugar, use sanding sugar, you’ll definitely want the glisten when you pull the puffed and golden Classic Bread Pudding from the oven! Here’s wishing you a beautiful meaning filled Easter!

Love y’all, Camellia * All photographs were obviously taken by me.

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Mimi’s Award Winning Pimento Cheese…

80DB15D0-3FF3-49C8-BB76-D2BB0F852A13Mimi never knew her pimento cheese won an award, it would have thrilled her, yet I don’t think she’d have been too surprised. Anyone who ever tasted one of her Tea Sandwiches would have agreed. Her recipe for Pimento Cheese was highly prized. Mimi kept a bowl of pimento cheese made up most of the time. My job was to grate the sharp cheddar cheese, in a little cheese grater with a handle which I turned in amazement. It’s still one of my favorite kitchen tools.

44EB0E2F-C33C-4B48-BA4A-28647A0D9AC4The grated cheese was as fine as angel hair- Mimi’s Pimento Cheese was devilishly spiced, I’m not sure she ever wrote down the recipe but I can still see her now, conjuring up a mixture that’s pure Southern Soul in a bowl. It’s only sharp cheddar cheese, a jar of pimentos and mayonnaise- the spices make Mimi’s Pimento Cheese memorable. Cayenne, Red Pepper Flakes and what we call Pepper Sauce, the brine from a jar of hot peppers that we use to spice things up and even pour over turnip greens or blackeyed peas. Pepper Sauce is one of those secret ingredients that even now, mostly only real southerners know. Go to a local meat and three in small towns across the South and you’ll see a small bottle of pickled hot peppers with a hole in the top of the bottle- a shaker if you will. The bottle’s not there for anyone to actually eat the peppers- no, it’s for the brine, the ‘sauce’ . Pit masters add pepper sauce to their barbecue sauces, old wisened cooks hardly even think about adding pepper sauce to their cooking. Pepper Sauce isn’t the same as ‘hot sauce’ that fiery red hot sauce shaken over… well, lots of things. Mimi added several drops of hot sauce to her Egg Salad but never in her Award Winning Pimento Cheese! So! Here’s how you make it!

Mimi’s Award Winning Pimento Cheese

The classic and highly prized southern classic- Pimento Cheese. Spicy with cayenne pepper and sharp cheddar cheese, is wonderful for tea sandwiches, picnic sandwiches and as a dip for crackers or celery sticks. 

  • 12 Ounces Sharp Cheddar Cheese (Finely Grated * Do not use pre- grated! )
  • 1 Small Jar Pimentos – partially drained (Do not use ‘diced’ )
  • 1/2-3/4 Cup Good Quality Mayonnaise (* look for lemon juice in the ingredients )
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Red Pepper Flakes
  • 1-2 Teaspoons Brine of pickled hot peppers (* clear vinegary liquid only)
  1. On the fine side of a box grater, shred sharp cheddar cheese.. In a medium sized bowl, put grated cheese. Add brine of hot pepper to fill partially drained jar of pimentos. Add cayenne pepper to pimento jar also. Scoop Mayonnaise over grated cheese. Pour spiced pimentos over Mayonnaise and add red pepper flakes. Stir gently to combine. Mimi’s Pimento Cheese will occasionally need additional mayonnaise- add a bit at a time to desired consistency. Chill, until ready to use. Spread thinly for tea sandwiches. 

Mimi’s Pimento Cheese is a time tested recipe – she often used extra sharp cheese, please do not try this recipe with pre- grated packaged cheese. Fine Grated Cheese is best, however you may like a chunkier Pimento Cheese and a food processor will work well for that.. It is wonderful molded with an indention in the center filled with red pepper jelly or strawberry jam, then surrounded with party crackers…it’s a crowd pleaser! For Tea sandwiches, a thinned out version (do this with more mayonnaise bit by bit) spread thinly on loaf bread, crusts removed,  cut into desired shapes with a serrated knife. Pimento Cheese is used to top burgers, to make grilled cheese and many other uses. Mimi would probably have disapproved, still,  enjoy it however you wish! 

Now a word of caution, don’t use pre-grated cheese, it won’t work! And don’t even think about using a milder cheddar cheese, use sharp or even extra sharp cheddar. The flavor depends on it! Finely grated is best, I never saw Mimi use even a medium grate. Still. It’s not just about ingredients- it’s about the Method too! And if you have a recipe for Pimento Cheese that contains Cream Cheese? Well, Mimi would have been horrified. Don’t use it. Period.

Now- this is important- don’t buy diced pimentos, buy pimentos. And don’t get fancy and add roasted red pepper. Okay, not if you want the Award Winning taste. You may add an extra small jar if you like, though one will do.  Just partially drain the jar of pimentos, leave them in the jar, fill up the jar with the pepper sauce, add the cayenne pepper- screw the lid of the jar back on the pimentos and gently shake before adding to the grated cheese and mayonnaise.

Now, about that mayonnaise- Mimi made her own for years, until she found brands of store bought mayonnaise that contained lemon juice in the ingredients! This is a must! Truth be told she didn’t always add red pepper flakes, yet when she did? Mimi thought they gave her Pimento Cheese flecks of color that she liked to see.  The sharp cheddar, the cool mayonnaise and pimentos are the perfect balance for the heat of the pepper sauce and the spices! Trust me on this.

Now, about that Award… Several years ago, I was cajoled out of Mimi’s recipe, this friend also had a recipe for another famous Pimento Cheese- which was also entered in this fairly high fallutin’ private contest. The competition was fierce, the folks who attended had fine credentials. By all accounts it was a well orchestrated event. I have to say, I wasn’t one bit surprised  her pimento cheese on first place. After all, it was Mimi’s and her Pimento Cheese has always been First Place to me!

Love y’all, Camellia

* All photographs are obviously mine. As you can see, I couldn’t resist making up a few Tea Sandwiches…

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Camellia’s Tomato Soup…

0DD6894D-C3D1-438F-9055-3CED4FFF4668Tomato Soup is iconic, especially when it’s homemade and if you use fresh tomatoes or … like I did last summer, I halved small Roma Tomatoes, then just a quick freeze in a single layer on a sheet pan, bagged and kept them in the freezer, for such a time as this! Camellia’s Tomato Soup is almost as easy as opening a can and my oh my! Far more delicious! Served simply with a grating of Parmesan Cheese or any Cheese you please served with crisp oyster crackers or the equally iconic Grilled Cheese, you have an easy delicious meal!

910A386C-397E-4717-AFAB-4E8FE44AC7DCSoups are wonderful in the Fall and Winter, even Spring is a wonderful time of year to make Camellia’s Tomato Soup. It’s an easy full flavored soup too. Let’s face it, who wants to spend hours in the kitchen, any time of year. Still. You can’t beat warm spicy  tomato soup for colds and seasonal allergies. Here’s how you make- Camellia’s Tomato Soup!

Camellia’s Tomato Soup

Perfect all year round, Tomato Soup is especially good when the weather is chilly or damp. Serve with the classic grilled cheese sandwich or for a fresh cool taste- serve with grated cheese- your choice, a bit of red pepper flakes, celery sticks and crisp saltine or small oyster crackers. 

  • 4-6 Cups Small fresh Roma tomotoes/ halved (May use large cherry tomatoes ) OR use a good quality canned or fresh frozen tomatoes like I did!
  • 2 Cups Chicken Stock
  • 1 Slice Bacon (Uncooked)
  • 1 Tbs Fresh Thyme leaves- chopped (Reduce amount if using dried Thyme)
  • 1 Tbs Chopped Garlic (Finely chopped)
  • 1 Large Onion sliced thickly (Separate into rings)
  • 2 Tbs Chili Sauce or Tomato Paste (* chili sauce is a prepared product similar to ketchup )
  • Fresh cracked Black Pepper (To taste)
  • Red Pepper Flakes (To taste)
  • Kosher or sea salt (To taste )
  1. In a large covered pot place halved Small Roma Tomatoes, add 2 cups of chicken stock, drape piece of bacon across tomatoes- begin on medium high heat to bring stock to a boil, add chili sauce or tomato paste, sliced onions, chopped garlic, salt, red pepper flakes, thyme and cracked black pepper. Stir gently to combine.  Cover pot and bring to a gentle boil. Reduce heat to medium high and simmer for up to one hour or until soup has thickened

If you prefer, the skins of the tomatoes may be removed or blended into a smoother consistency. I’ve found this unnecessary as the skin is very thin and tends to add a rustic delicious quality to the soup. The bacon fairly melts into the soup also. And, if the fresh thyme leaves only are used…there is also no need to remove the stems. 

Here’s a beautiful version of a Grilled Cheese to go alongside Camellia’s Tomato Soup. Tip:  Feel free to get creative, with grilled cheese sandwiches almost anything goes-  Here, I used two types of cheese, American and Swiss, put a few slices of pickled jalapeños, dipped the whole sandwich in a mixture of whisked egg, topped with grated Parmesan, then fried in melted Butter!45A0D467-02DE-41FC-A2C6-4989CBE73D88

A plain grilled cheese works too! Also, the Tomato Soup practically begs for garnishes, I have topped this soup with crumbled bacon and made cornbread croutons; or a drizzle of pesto for an Italian version. For a TexMex version- add a dollop of salsa and one of sour cream, add chopped onions and chunks of avocado is delicious with crisp corn tortilla chips- umhm soo good! I hope you’re enjoying Spring, filled with hope and good food!

Love y’all, Camellia

* All photographs are obviously mine.

0DD6894D-C3D1-438F-9055-3CED4FFF4668

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Camellia’s Spring Tomato Tart…

EAA1A2A5-F5EF-4157-8D82-E423F01FD20EI’ve said it before- the closer you live to a Tomato Vine, the better your life will be. As soon as the weather begins to warm up, southerners start dreaming of summer tomatoes. Camellia’s Spring Tomato Tart is an early start on summer- while we wait for our tomato vies to bear. Tomato sandwiches are on our minds. Simple sliced summer tomato slices make an appearance on almost every southern plate. We do everything we can, to preserve the taste of summer as long as we can. I think planting cherry tomatoes offers a head start on the taste only a fresh tomato offers, and yes- the closer you live to a tomato vine the better your life will be. 93018598-28BA-415C-8D2F-F188B0491246

I believe that fresh tomato pies are a distinctly southern dish. When colorful heirloom cherry tomatoes showed up in my grocery store last week… well, after a bit of testing, we came up with a spring version of Tomato Pie- here’s how you make- Camellia’s Spring Tomato Tart.EAA1A2A5-F5EF-4157-8D82-E423F01FD20E

Camellia’s Spring Tomato Tart

Using cherry tomatoes, this Spring version of the classic southern favorite, Tomato Pie, is light refreshing and delicious. Served with a mixed green salad and crumbled bacon for a luncheon or as a side for Spring and Easter Dinners, Camellia’s Spring Tomato Tart is a beautiful addition. 

  • 1 9 inch Prepared Pie Crust (Rolled, not in pie crust pan.)
  • 1 Pint Cherry Tomatoes (Halved-Mixed colors preferably )
  • 4 Ounces Gouda Cheese (Freshly grated, may use Swiss)
  • 4 Ounces Sharp Cheddar Cheese (Finely grated)
  • 2 Ounces Parmesan Cheese (Grated)
  • 1 1/2 Cups Green Onions Tops (Chopped)
  • 3/4 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 2 Ounces Cream Cheese (Room temperature )
  • 1-2 Teaspoons Chopped Garlic
  • 1 Tablespoon Prepared Pesto
  • 1-2 Teaspoons Dry Basil (Crumbled)
  • 1-2 Teaspoons Red Pepper Flakes
  • 1-2 Teaspoons Cracked Black Pepper (To taste)
  1. Preheat oven to 400 degrees. Unroll prepared pie crust in a lightly buttered springform pan. * the pie crust should come up the sides about an inch or less. With a fork prick bottom of crust. Bake 15-16 minutes or until lightly browned. While crust is baking, combine grated Gouda, cheddar and Parmesan cheeses. Sprinkle a teaspoon of red pepper flakes and 1/4 cup of green onion tops over cheeses and toss to combine. Place on warm crust and allow to sit until filling is ready. *Do not put filling on cheeses and warm pie crust. Mix mayonnaise, sour cream, softened cream cheese, chopped garlic  and pesto until combined; mix in more red pepper flakes, 1/2 of remaining green onion tops, dry basil and cracked black pepper. * Salt is not added until Tomato Tart is served. Complete melting cheeses in tart Shell by returning to 400 degree oven for 3-5 minutes. Remove from oven. Allow to cool slightly. Smooth Filling over melted cheese while still in springform pan. Carefully remove filled tart and top generously with halved cherry tomatoes, * Discard an juices from tomatoes before topping tart.Top tart with additional green onion tops, a sprinkling of dried basil and cracked black pepper.  Cut in wedges with serrated knife.  Serves 4-6 generously. 

We found – a 10 inch springform pan is the best and easiest to use for this tomato tart. The tart shell may be baked in a shallow 9” baking pan, however, this tart does not lend itself to a deep dish pie.

Perfect for Brunch, a ladies luncheon or even as a side dish on the Easter table, Spring Tomato Tart is great on its own for a meatless meal, however, ours was served with a mixed green salad with lots of crumbled bacon. Also wonderful alongside ham, roasted fish or shrimp-this tart is beautiful, cool and delicious. Easy enough to assemble that you’ll find time to get the ground ready for those summer tomato plants! Welcome Spring with an early Tomato Tart!

Love y’all, Camellia

* All photographs are obviously mine.

*Tip: For easy, quick assembly, we decided to use prepared pie crust, prepared pesto and pre-grated cheeses may be used as well. It makes an easy weeknight meal, if you blend the cheeses and the filling ahead of time and store in the refrigerator. You may, of course, make your own piecrust or grate your own cheese. Here’s another photograph of how ours came together- .

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Lemon Squares…

From the cradle to the grave, in the South- at every occasion of any importance – you can mark this down, a dessert, or two or more will feature lemon. Lemon desserts are legendary and iconic… Lemon Meringue Pue, Lemon glazed Pound Cake, Lemon Ice Box Pie, wedding cakes filled with lemon curd…even our sweet tea is laced with lemon juice! However, these Lemon Squares make a regular appearance on tea tables, at baby showers, holiday dessert tables, bridal teas, anniversary and retirement parties and yes, grieved though we may be for the dearly departed- we tend to consume Lemon Squares in quantities to comfort ourselves. How do I know this? Almost every dark suit and black dress that’s been anywhere near the bereavement buffet bears a sprinkle of a telltale streak of powdered sugar! On one occasion I helped with –  Lemon Squares were assigned to more than one trusted baker- but all agreed that Bennie Sue’s recipe should be used for uniform quality. Okay, I made up Bennie Sue’s name to protect the innocent. You know, there’s always at least one Bennie Sue in any southern community whose recipe is considered the gold standard. Rustic and humble in looks- not Bennie Sue, for heavens sake! No, the rustic and humble Lemon Squares- tend to take on a heavenly appearance with their light cloud-like dusting of powdered  sugar. I think even the formidable  Bennie Sue would approve of this recipe for Camellia’s Lemon Squares! 

Lemon Squares…

Cut in bar cookies or tiny squares, Lemon Bars are welcome any time. A shortbread type crust topped with baked lemon  curd and dustEd with a snowy powdered sugar topping – it’s a near perfect addition on dessert tables or as a stand alone confection. 

  • 1/2 Cup Butter (Softened)
  • 1 Cup Flour (Sifted)
  • 1/4 Cup Sugar
  • 2 Large Eggs
  • Zest Lemon (from 1 large or 2 small lemons)
  • 3/4 Cup Sugar
  • 2 Tbs Flour
  • 1/4 teas Baking Powder
  • 3-4 Tbs Lemon Juice (* Freshly Squeezed – use zested lemons)
  • Powdered Sugar (for Dusting )
  1. Preheat oven to 350 degrees. Combine softened butter, 1 cup of flour and 1/4 cup of sugar for crust. Do not overmix. Press into an 8×8 glass baking dish for crust. Bake 12 minutes or until pale but dry. Do not overtake, crust will complete baking later. While crust is baking, make lemon filling with remainder of ingredients, except powdered sugar. Mix well. Pour mixture over partially baked crust. Complete baking at 350 degrees for 15-18 minutes or until Lemon Mixture is done. ( press lightly with your finger, if no fingerprint remains, the Lemon Squares are done. Sprinkle with powdered sugar and continue to cool. Dust again with powdered sugar.
  2. When ready to serve, for parties, cut into small squares. As a dessert, larger squares may be preferred. * Serving suggestion: When ready to serve, top with additional lemon zest for a pretty presentation and a tart fresh taste. 

While they can be made year round, winter is a perfect time for Lemon Squares. Citrus fruit is fresh and abundant. And while we do make these lemon squares for special occasions, they’re the perfect ending for a Sunday Dinner, when they can be cut generously with no complaints!

I do recommend using three small kitchen hand tools when making lemon squares- a wooden lemon reamer – less cleanup for just one or two lemons, a small hand held specialty lemon zester for those pretty little strands and curls that add a zip of flavor, done as a flourish right before serving and- a small fine mesh strainer in stainless steel to seed and pulp the lemon juice for the filling and again for the pretty finale- the sifting flourish of powdered sugar! And we do love to add a flourish, accessorize if you will. And if there’s one thing Southern women know how to do- it’s to accessorize! Oh me, hope you’ll try them some dreary winter day soon!

Love y’all, Camellia

Health and Beauty Tips: Citrus fruits including – maybe especially lemons,  are full of antioxidants, Vitamin C and those all important B for Beauty Vitamins. Some think that lemon juice even in a spa juice does help ease symptoms of the common cold. Here’s a Spa Water I made this week, with sliced ruby red grapefruit, oranges and lemon slices. if nothing else it sure was pretty- so pretty, I was enticed to drink more water! And that has to be good for your skin and keep you healthy and hydrated!

  • * You can find the small kitchen tools, such as the citrus reamer, the specialty lemon zester and the small stainless steel/fine mesh sieves-  at fine kitchen shops, including Williams Sonoma. (This is not a sponsored post) And! that pretty green plate? It’s made by Earthborn Pottery right here in Alabama!
  • We do have some ads now, to keep the lights on… Camellia’s Cottage does not guarantee the quality of any products or services in these ads!
  • *And… I just made up Bennie Sue’s name- to protect the innocent you know…
  • *All photographs are obviously mine!