From A New Way to Cook by Sally Schneider (Artisan, 2001). © 2001 by Sally Schneider.
Bread pudding is a gem of a main dish, and frugal to boot. With next to no effort it flourishes on bits and pieces of vegetables, cheese, and leftovers, making them an ideal dish for end of the day cooking.
All over southern Italy country people eat bowls of nutty-tasting whole-wheat kernels with creamy ricotta, sweet honey and dried fruit to celebrate the feast of Santa Lucia on December 13 and the planting of the new wheat.
An old-fashioned ice cream from a time when many people didn't have any sort of ice cream machine. All you do is stir.
Copyright 2007 Lynne Rossetto Kasper. All Rights Reserved.
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from The Paris Café Cookbook: Rendezvous and Recipes from 50 Best Cafes, by Daniel Young
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For this recipe you must put bay's association with stews and stocks out of your mind. The flavor of the fresh leaves is full of sweet spice. When I was dining at a small restaurant in Sussex, England, I had a wonderfully subtle bay leaf custard for dessert, and I learned there is a long history of bay being used to flavor sweet custards or rice pudding before vanilla was widely available. I like to use both. Fresh bay gives the custards a warm comforting flavor with hints of nutmeg and citrus and perfectly complements the crisp caramelized topping. Most important, it's subtle enough to be respectful of this classic dessert's simplicity.
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