Posted by: Aunt Magaidh | November 6, 2009

November flavors

November is finally underway.  The air has gotten chill and the leaves are falling.  It is time to celebrate the fall of leaves, the returning rain (yeay!), and the quiet dark.

We celebrated Halloween, Samhain and Day of the Dead in the last week.  So I have pomegranates, pumpkin, and Day of the Dead bread.  Combining that with things in the kitchen/pantry/frig means a feast for a small group of friends.

Pumpkin soup.  I didn’t cut up my pumpkin for a jack-o-lantern, but planned to turn it into soup.  First was the roasting, then the pureeing with broth and sage and onions…it becomes a bowl of comfort.Pumpkin Soup

Roasted lamb breast. Ribs rubbed in cinnamon, salt, allspice, and cumin the day before.  Then slowly roasting with a drizzle of pomegranate molasses.  Serve with couscous.

I sliced the loaves of  Day of the Dead Bread. The bread joined with brandied cherries that were left from the cherry liqueur that I made last year.  Then making the custard and baking.  It is fresh from the oven, hot, waiting.

A friend will contribute a salad.  Others bread and cider or ale.

In a few hours my house will feel full with the sounds of people chatting, the smells of autumnal cooking, the warmth of love and friendship.  It’s dark early these days, but there will be a light inside.

Magaidh

Dead Bread Pudding

  • 3 loaves of Day of the Dead bread, cut up, about 4 cups
  • 4 eggs, beaten
  • 3-4 cups, milk/soy milk
  • 1 cup dried bing cherries soaked in brandy
  • 3/4 to 1 cup sugar
  • 1/2 tsp cinnamon
  • whipping cream

Heat oven to 350 degrees (my oven says 350, but I think it depends on its mood).  Toss together the bread and cherries and dump into a greased casserole.  In a mixing bowl, combine the milk, eggs, sugar, cinnamon.  Pour over the bread mixture.  Let it soak for a while.  If it looks dry still, pour some additional milk on it. Stick in the oven. Bake til the pudding is puffed and golden and the custard is set, about 50 minutes, give or take.  Serve warm with whipping cream – drizzled or if you are motived whipped up til just short of butter.  Enjoy with friends.

Dead Bread Pudding

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