This bread pudding is so fantastic that I’ve decided to serve it at next month’s Thanksgiving Feast instead of pumpkin pie. It is such an easy and quick dish to make, yet so satisfying. The rich, warm custard has just the right amount of spices and pumpkin flavor. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, this is the perfect fall treat!
I love it when things work out!
Last weekend, Chris went camping and I was home alone. I was too lazy to go to the grocery store, so I decided that I would make do all weekend with whatever food was already in the house. So for dinner that Friday, I had bacon, eggs and rice. I love breakfast for dinner. I sat in front of the television all night, watching the two Sex and the City movies. FUN!!! Not so fun was what happened on Saturday morning. I turned on my computer and after a couple of seconds, the flashing folder with a question mark appeared. Hhhhmm! I’m home alone and no internet. Bummer!!! I’m still too lazy to go to the store so I’m determined to eat whatever is in the fridge or pantry. I moped around for a bit and then went outside to check on my garden. Lo and behold…overnight, the little zucchini plants have produced a whole bunch of blossoms.
You will all be relieved to hear that there will be no jalapeño posts for awhile since we have used up the few remaining peppers to make this bread and some salsa. To be honest, I only bought the jalapeño seedlings because I thought the little peppers were “cute.” I had no idea that I would harvest more than 50 peppers from them this summer. Through my enjoyable gardening experience, I discovered that I like the flavor of jalapeños, but I am running out of ideas on how to use them. Of all the jalapeño recipes I’ve tried, this one’s my favorite. I had a slice right out of the oven with some butter and it was fantastic!
Jalapeño Cheese Bread
Yields 1 loaf
1 packet yeast (2 1/4 teaspoons)
1/4 cup warm water
4 tablespoons melted butter
2 1/2 cups bread flour, plus more if needed
1 cup semolina flour
1 cup of buttermilk
1 teaspoon of sugar
2 teaspoons of salt
1 cup (or more, to taste) jalapenos, stemmed, seeded, and diced
1 1/2 cups of cheddar cheese (or more, to taste), grated
Mix together the yeast and water in a large bowl. In a separate bowl, mix together the melted butter, egg and buttermilk and add to yeast and water. Add the salt, sugar and bread flour to the liquids and mix well. Then incorporate the semolina flour to the dough. If the dough is too wet, gradually add more bread flour 1/4 cup at a time. Place dough on a floured surface and knead for five to ten minutes until dough is smooth. Form dough into a ball and place into a bowl greased with butter. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time. (I used the “lazy swirl method” I described yesterday since I really didn’t want to knead the dough again, hence, the swirly appearance.) When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan. You can also sprinkle semolina in the bread pan for additional friction. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
Preheat oven to 350 degrees. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done). Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!
Adapted from HomesickTexan
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In Philippine cuisine, adobo refers to the traditional method of braising meats (mostly chicken and pork), seafood, and vegetables in a highly seasoned mixture of vinegar, garlic, soy sauce, bay leaves and black peppercorns. While the type of vinegar used can be a point of debate, it is the main ingredient of this dish. The vinegar, which loses it’s acidity once it cooks, tenderizes the meats and together with the soy sauce combines to add the balanced sweet, sour and salty flavors Filipinos love. There are as many adobo recipes as there are cooks. Some add coconut milk for a richer sauce , while those who prefer a sweeter version add sugar. Some purists omit the soy sauce altogether, while others add annato powder for color.
For tonight’s dinner, Chris did a quick Google search and found a good basic recipe from Foodnetwork.com. This is the style of adobo I am accustomed to eating. I tweaked the recipe below for a little more authentic taste.