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Start your holiday celebration with recipes from the Suite. We will be adding recipes to this page for your dining and entertaining pleasure, so make sure you come back often. Please feel free to send us your favorite recipes, with or without photos of the finished dish. Recipes will include entrees, appetizers, desserts, side dishes, and vegan dishes.
Enjoy and happy holidays!
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BREAD PUDDING
by Chef Alex Patout
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INGREDIENTS:
1 loaf stale French bread
1 cup raisins
1 cup chopped canned pineapple
2 cups milk
3 beaten eggs
½ cup melted butter
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon cinnamon
½ cup raw white or brown sugar
½ cup chopped walnuts or pecans (optional)
INSTRUCTIONS:
Preheat oven to 350 ° F.
Tear the bread into small pieces and place in a bowl. Cover with the milk and let soak 15-20 minutes. Then mash the bread to get rid of any remaining chunks.
Add the eggs, vanilla, cinnamon, sugar, raisins, pineapple, butter, salt, and nuts, if desired, and mix well.
Pour into a buttered 8-9 inch square or round baking pan and bake for about 45 minutes, until set in the middle and browned on top.
Cut in wedges or squares and serve with sweetened whipped cream, flavored, if desired, with Grand Marnier and brandy.
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Chef Alex Patout
Photo: www.patout.com
Alex Patout's Louisiana Restaurant is located in a historic building in the center of the French Quarter. Patout is an award-winning chef having won the following awards: Best Creole Restaurant by both Where Magazine Readers and N.O. Magazine Readers; Award of Excellence by Wine Spectator. Food & Wine Magazine says of Alex Patout, "One of America's 25, hot new chefs".
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CRANBERRY-ORANGE ZEST POUND CAKE
WITH FRUIT COMPOTE
by Chef Spencer Budros, Columbus, Ohio
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INGREDIENTS:
1 ¼ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups sugar
6 eggs
½ tsp. vanilla
2 oranges, grated zest only
4 cups all-purpose flour
2 tsps. baking powder
Pinch of ground cloves
Pinch of salt
2 ¼ fresh cranberries, chopped
Powdered sugar for garnish
Fruit Compote (Recipe below)
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INSTRUCTIONS:
Preheat oven to 350 ° F.
In a mixing bowl, using a paddle attachment on medium speed, cream together butter, cream cheese and sugar until very light and fluffy.
Using low speed, mix in eggs, one at a time, and vanilla extract and orange zest, scraping the side of the bowl between each addition.
Stir together flour, baking powder, cloves and salt. Add to batter and mix on low speed until smooth. Do not overbeat. Fold in cranberries.
Pour into non-stick or prepared (greased and floured) 8- or 9-inch Bundt pan. Bake for 50 to 55 minutes or until an inserted knife comes out clean.
Cool thoroughly at room temperature and remove from pan.
Dust top with powdered sugar. Spoon compote into center and serve.
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FRUIT COMPOTE
INGREDIENTS:
1 orange, rind sliced off, and juiced (¼ cup juice)
2 ½ cups sugar, divided
2 cups fresh cranberries, divided
1 cup dried cranberries
1 cinnamon stick
1 tsp. vanilla
INSTRUCTIONS:
To make optional candied orange zest, carefully remove all orange flesh and pith from the rind. Cut rind into ¼-inch wide strips. In a small pan over high heat, bring rind and 2 cups water to a boil. Drain. Repeat boiling and draining process two more times. Return rind to pan. Add 1 cup sugar and 2 cups water; bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat, let cool and drain liquid.
In a sauté pan, combine 1 cup fresh cranberries, dried cranberries, cinnamon, vanilla, 1 ½ sugar, juice and 1 cup water. Bring to a boil. Reduce heat and simmer until thick, about 20 minutes. Remove from heat. Add remaining 1 cup cranberries and optional candied orange zest. Stir to combine. Serve warm or chilled with cake. Makes about 3 cups.
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Enjoy! Bon apetit! Buen provecho!
Buon appetito! Bete'avon! Itadakimas! Mani deuseyo!
Priiatnogo appetita! Guten appetit! Kale orexe!
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Go BACK to Holiday Recipe listing page.
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