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The Tale of Two Bread Puddings

Wine & Dine Wednesday is the tale of the beginning adventures into my foray with making bread pudding. The above made at Hawthorne a few weeks ago, with the below made at WestWard on Sunday. I show you both because it shows you how versatile this dish is. I almost typed ‘dessert’ but I know many folks like having this for breakfast with syrup, and to that I say, right on!

Using stale bread product is best as that helps it stand up to the custard mixture you will be making and adding. I say bread product because croissants are fab for this, as is panettone., which I used for the one this week-end. You really can add just about anything you want to make it extra special. The first one I used a baguette, Grand Marnier, walnuts & chocolate chips. The other day I used panettone we sell at the shop, raisins & chocolate chips. Here is the basic recipe. Make it your own by switching it up adding additional ingredients.

In a baking dish tear up or cube the bread product that will be your base. Set aside.

In a bowl break in 6 eggs, then add 3 cups of whole milk, a cup of white sugar, along with 2 teaspoons each of ground cinnamon and vanilla extract. Whisk all together then pour glorious custard mixture over the waiting torn up bread. You want to make sure that the majority of the bread is submerged by the liquid. Let sit for a bit to let it soak in all that goodness. Then bake at 350 degrees for 45 minutes.

To gild the lily, serve with caramel sauce once it is out of the oven and cooled a bit. Or not. But I promise you will be happy you did…



 

 

Ted’s Tip No. 171

Pickled red onions add tons of flavor to a variety of things, like burgers, salads or added to a cheese plate. Slice onions nice and thin. Add to a bowl, cover with rice wine vinegar and a few pinches of salt. Let sit for at least an hour or more, then enjoy.



 

 

As Outside Dining Fades Away…

As Autumn rolls full steam ahead, the chill of the eve in many parts makes it tough to dine outside. This Wine & Dine Wednesday is a look back on some of the table settings of the past season. Long languid evenings spent at the table enjoying a meal, telling stories, laughing until it hurts. Memories to savor…



 

 

Sparkling Water Bottles

This Wine & Dine Wednesday has a bit of a Ted’s Tip vibe to it. I have had this in the line-up since we had our Watson Kennedy family staff party out at WestWard awhile back. Today is the day. Homemade water bottles is the subject. Often, actually make that always, the sparkling water bottles you find at the grocery store have a tremendous amount of lettering and logos all over them. For a ‘every little detail counts’ type of guy I am, sometimes seeing all that lettering gets in the way visually of what you have going on your dining table. In this case, those stunner dahlias wanted all the attention for this appetizer table. That is where your homemade water bottles comes in. Find screw top bottles you like, then soak off the labels and they become your water bottles at the table. We were drinking a white wine for awhile that had a snazzy red screw top. It would be perfect for out on the island so we don’t have to lug more glass bottles down to the house. They would become our sparking water vessels. Upside also, you save a ton of dough buying big plastic bottles of sparking water over buying smaller glass bottles. Just pour the water from the big plastic bottles into the glass bottles. Or some of you might have those devices that whip up plain water and makes it fizzy, which is fab too. Some might think this is a silly post, but those of you ‘sparking water with your meal’ fans will totally get where I am coming from. Please know I am smiling as I type that–we are major bubbly water fans in our house. Agua mineral con gas, as they say. I hope your Wednesday is grand… T



 

 

Roasted Tomatoes with Crumbled Feta

We were invited early Monday eve to sit on the beach while watching the sun go down with a glass of wine by new friends out on the island, Don & Betty. They also walked us around their abundant gardens and filled up bags of vegetables for us to take home. The above tomatoes part of the bounty of goodness and extreme generosity. We came back to WW and roasted them up super simply by dousing with extra virgin olive oil and a generous amount of sea salt in the oven at 400 just until they started releasing their juices, which becomes the sauce when combined with the oil. When done, toss with your favorite just cooked pasta and crumble feta over the top of it all. Truly could not be easier but it is just so darn good when tomatoes are falling off the vine fresh and plentiful. You could certainly add minced garlic to the tomatoes before they go into the oven. Chopped basil too. Fresh corn would be amazing, as well. But this supper we wanted the freshness of the tomatoes to be the star so they took center stage.



 

 

A Season Ending Sunday Supper

It was a fiery red season ending supper table on Sunday eve. You know we love tradition. I get the same crazy beautiful dahlias at the Market each year for this meal. They strike a cord of both Summer and soon to be Autumn, dancing down the middle of the table for all of us to enjoy. Now you too! With a slight chill in the air as I write this, we welcome in the new season and relish the sunny memories of the last few months.



 

 

Flower Friday Dahlias & Scented Geraniums

Flower Friday brings us oversized fluffy dahlias from the Market and a big tub of scented geraniums from out on the island. As the Summer season slips away we are enjoying the heck out of them every moment we can. Both will show up on the Sunday supper table for our season ending meal with friends this week-end. Oh how hearty and wondrous and plentiful they have been this year. The memories of these carry me through the upcoming rainy months…



 

 

Blue Love

Blue is a hue I find myself reaching for time and again. It was not really a color we used lots of at home or in the shops much in the past, but that has changed quite a bit. We now have lots of goods set about in vignettes at the stores and we use it more and more out on the island. Below are some images with blue taking top billing.



 

 

A Table For 6, A Table For 2

As Summmmaaaaa begins to slip away we are taking every opportunity possible to dine outside on the deck at WestWard. Sunday supper was a meal with visiting family. Last night, just the two of us on the Adirondack chairs. The dahlias, of course taking center stage at both. These are the times I will lock away in my memory come January when the rains start getting to me a bit. Those long sunny evenings languishing at the table, soaking it all in…



 

 

A Table in Blues

Today’s thought on setting a table is to choose just one color and then run with it. Blue was of course the color for the table above, with slight variations in the hue. It makes pulling items from your shelves easy, as you are staying with one tone. Then set away!