Thursday, May 30, 2013

Gluten Free Lemon Curd Bread Pudding

The other day my husband and I were shopping at the 99 cents only store and to my surprise they carry Gluten Free Products like Glutino's Harvest Corn Bread. I had never seen this product before and I noticed the size of the bread was a great deal larger than my regular Gluten Free Bread that I buy at $7.00 a bag. So for $0.99 I thought what the heck lets do something fun with this bread besides making toast or Sandwiches.
So I thought to my self how about a bread pudding recipe that won't break the bank. So I created this lucious lemon curd bread pudding.

13 x 9 pan
Sauce Pan
wooden spoon
Aluminum foil to cover.

Bread Pudding Ingredients
1 loaf of Harvest Corn Bread by Glutino
1 1/2 cups Sugar
1/2 cup Gluten Free Cornstarch
the zest of a whole lemon about 2 Tablespoon
1/2 cup lemon juice about 2 lemons
1 1/2 cups water
6 egg yolks
Butter for pan

Lemon Curd Sauce
3 egg yolks
1 cup sugar
1 teaspoon vanilla
1/2 cup water
1/2 cup milk
3 teaspoons cornstarch
1 1/2 ounces lemonchello or lemon extract

Take the bread and shred in small bite size pieces place in bowl and set aside.

In a sauce pan or frying pan whisk together sugar, cornstarch, and lemon zest.

 Next add lemon juice, water and 6 beaten egg yolks make sure you wait until lemon juice is diluted. You do not want to cook eggs in acid of lemon juice.

Now cook on the stove until slightly thickened you do not want to have to thick because it will also thicken in oven. Next pour on top of bread and mix until fully coated.

Butter a 13 x 9 pan  I used a oval because I like my bread pudding a little thicker.

Now pour into the pan and bake for 30 minutes covered at 350 degrees and 30 minutes uncovered. Now if you are making this ahead of time (A day before ) you can cook for 30 minutes covered then place in refrigerator over night . Then place in oven for another 30 minutes prior to serving like I did.

Next make the Lemon Curd sauce in a frying pan add yolks, sugar, cornstarch, vanilla and milk and whisk together.

Next add water.

Then bring to a boil adding lemonchello or lemon extract at end.

Serve with whipped cream and sauce warm


Sheila Fretz

Monday, May 20, 2013

Watermelon Arugula salad Inspired by Contemporary Hotel's California Grill and Ina Gartnen

I was reading Twitter and Facebook this weekend and was dreaming of Florida. I love the white sand beaches, the theme parks and all of the fabulous restaurants in Florida.  I next had a flash back of a salad that I had at the Contemporary Resort restaurant called the California Grill  - this is a great restaurant to go to next time you are at Walt Disney World. The last time we were there I had a salad that was very similar to this one. So I thought I would share my version of these too salads.

Watermelon Arugula salad Inspired by Contemporary Hotel's California Grill  and Ina Gartnen Ingredients :
One square slice of Watermelon
1/4 cup Arugula for each portion
2 Tablespoons Balsamic Glaze dressing
1 Tablespoon Goat Cheese
Slice Watermelon cutting off rind leaving a square of Mellon like this.
Next take 1/4 cup of Arugula a 1 tablespoon of Balsamic Glaze dressing toss in bowl
Place tossed Arugula on Watermelon
Next Sprinkle with Goat Cheese
Last drizzle remaining dressing on Salad and serve.

Bon Appetit and Enjoy

Sheila Fretz