It does not matter if you have visited Reel Seafood in historic Woodstock, Papa P’s in Towne Lake, or tasted a bit of Linda “GG” Gibson’s creole flavor from GG’s Fine Foods. What matters is that this is the season of giving, and Chef David Silverman, Caron and Alberto Catalan, and Linda “GG” Gibson are giving reader one of their favorite recipes. Read on for delicious tastes that you’ll find in their kitchens, and that you can recreate in your own!
Bread Pudding
From Reel Seafood Owner and Chef David Silverman
Mix the following ingredients
- 1 gallon of brioche, challah or desired soft spongy bread (I dice the bread into 1 inch x 1 inch cubes and measure a full packed gallon)
- ⅓ lb. dark brown sugar
- ⅓ cup bourbon
- 1 tbsp. vanilla extract
- 3 whole eggs
- 2 tsp. cinnamon
In a separate saucepan, heat 3 cups of milk and ⅓ lb. cream cheese, just enough to dissolve the cream cheese. Does not need to boil steadily.
Mix all ingredients together thoroughly.
Lightly brush oil or use food spray in desired ceramic dish; ramekins or pot pie dishes will work. Fill container with mixture and place into large pan with enough water bath to go about halfway up the sides of dishes. Bake in a conventional oven on 325 degrees for 40-45 minutes. You can slide a skewer in at an angle to the center to verify doneness.
Bread pudding should come out fairly easily or you can serve out of the same dish you cook them in. Scoop salted caramel or your favorite ice cream and drizzle caramel sauce on top. Enjoy!
Apple Blackberry Pie
From Papa P’s Owners Caron and Alberto Catalan
Filling
- 3 pounds Granny Smith apples, cored and cut in thin slices
- 8 ounces blackberries
- ⅔ cup sugar
- ¼ teaspoon cinnamon
- 1 egg beaten with 1 teaspoon of water (for pie crust)
In a bowl, place apples, sugar and cinnamon. Stir to coat apples in sugar and cinnamon. Add blackberries and stir to combine.
Pie Crust
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 sticks unsalted butter
- About ½ cup of ice cold water
Mix flour, salt and sugar in a bowl. Cut butter into small cubes (½ inch). Add butter to flour mix. Using your fingers, “squeeze” the butter and the flour together. Continue until the flouer and butter are blneded well. Slowly add the water and continue to mix with a wooden sppon . Dough whould not be too moist. Roll dough into a ball and wrap in pplastic wrap. Place in refrigerator for 30-40 minutes.
Cut pastry into two sections, one slightly larger than the other for the bottom of the pie. Roll out on a well-floured surface. Roll big enough to cover the pie dish. Place larger piece of pastry on the bootom of the pie dish and let it drop over the edge of the dish. Use fingers to mold into the dish. Place nto pie dish, stacking higher in the center. Brush edges of the pie crust with the egg mixture. Place top piece of pastry loosely on top and press edges together Trim excess pastry. You can go over pressed edges with a fork. Poke a few holes in the top crust for vintilation. Brush the entire pie with remaining egg mixture. If you like you can make a few leaf shapes out of the extra pastry and place in the center of the pie.
Preheat oven to 375 degrees. Place pie on middle rack for 20 minutes. (Place a baking sheet on a rack beneath to catch spills). lower heat to 350 degrees and continue to bake for an additional 45-50 minutes until golden brown.
Romove and allow to cool.
Pork Roast with Sweet Glaze Topping
by Linda “GG” Gibson
Pork Roast
- 2 pound pork roast, lean
- ½ teaspoon granulated onion
- Salt and pepper to taste
- Pinch of cayenne
- 1 ½ cups water
- ½ cup onions, chopped
- 1 teaspoon butter
Glaze
- ⅓ cup light brown sugar
- 1 cup pineapple juice (use a can of chunk pineapple, reserve the juice)
- 2 tablespoons soy sauce
- ½ teaspoon flour
- A pinch of cayenne
Combine ingredients and bring to a medium boil. Add half can pineapple chunks.
Wash roast. Season, add onions and butter and refrigerate overnight. When ready to cook, place roast in pan with 1 ½ cups water. Cover with foil and bake on 350 degrees for approximately 1 hour and 15 minutes or until tender. Make glaze while roast is in oven. Remove from oven when tender. Saturate with glaze and return to oven for 20 minutes without foil on top.
This glaze is sweet with a kick!
Tip: You can add a swig of Bourbon to the glaze for a more robust flavor.
These recipes may be found on pages 38 and 39 of the December issue of the Sixes Living Magazine. Share your favorite holiday recipes with us on the Sixes Living Facebook page!
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