What a delicious complement
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Food from page 29

2 square loaves sliced challah,
crusts cut off
1 cup dried cherries
1 cup golden raisins or dried
blueberries
3 cups milk
1 cup brown sugar
5 eggs, lightly beaten
12 oz. caramel ice-cream top-
ping, or more to taste
Spray a large (13x9) glass or
ceramic baking dish with non-
stick cooking spray. Arrange
challah slices over the bottom of
the dish. Sprinkle half the dried
fruits over the bread. Layer
another layer of challah over the
fruit. Sprinkle remaining fruit
over the challah (you will have
leftover bread).
Combine milk, sugar and eggs
in a large bowl and whisk well.
Gently ladle this mixture over
the bread pudding (this must be
done slowly or the egg mixture
will spill over the sides of the
baking dish). When all of the
mixture is in the pan, gently add
a remaining layer of challah to
the dish, pressing it down gently
to allow it to soak up the liquid.
Let stand for 30 minutes.
Preheat oven to 350F. Place the
baking dish on a baking or cook-
ie sheet. Bake for about 1 hour, or
until puffy and golden. Remove
from oven and cool to warm or
room temperature.
Just before serving, warm the
caramel sauce (heat in
microwave for 1 minute) and
drizzle over the pudding, or
serve the pudding with the sauce
drizzled over each piece. Makes
15-20 or more servings.

.

HONEYED FRESH
FRUIT COMPOTE

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.

This is also wonderful as a
dessert topping, over pound or
sponge cake or with cheesecake.
2 cups water
1 cup white wine
2/3 cup honey, light colored
3 Tbsp. balsamic vinegar
1 tsp. vanilla extract
1 cinnamon stick
3 firm, ripe pears, peeled,
halved, cored, and cut into 1-inch
chunks
3 firm, ripe apples, peeled, halved,
cored, and cut into 1-inch chunks
1 cup golden raisins.
Combine water, wine, honey,
vinegar, vanilla and cinnamon

stick in a large saucepan over high
heat. Bring to a boil. Add pears,
apples and raisins and bring back
to a boil. Reduce heat to a low boil
and cook the compote for 30 min-
utes, stirring occasionally.
Remove from heat and cool
before transferring to a decora-
tive serving bowl (glass or crys-
tal preferred). Cover with plastic
wrap and chill until ready to
serve. Makes 12 servings.

MY FAMOUS
BANANA CAKE

Everyone loves this banana
bread/cake. Technically it's a
quick bread, but I always serve
this as dessert. Stays moist for
days (chilled) and freezes beauti-
fully. I usually make two at a
time and give one away. For vari-
ety, you can add chopped nuts or
chocolate chips (1 cup or more is
good). Sometimes I melt choco-
late chips and cream together to
make a glaze, which really turns
this into an elegant dessert.
3/4 cup vegetable oil
1 1/2 cups sugar
4 large eggs
2 1/2 cups mashed very ripe
bananas (about 6 medium
bananas)
2 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
Preheat oven to 350F. Spray a
Bundt or other tube pan very
well with nonstick cooking spray.
Set aside.
Combine oil and sugar in a
large bowl and beat until creamy.
Beat in the eggs and mix for
about 2 minutes. Add the
bananas and beat until incorpo-
rated.
Combine the flour, baking
soda and salt and stir with a
fork. Add this to the banana mix-
ture and mix until just com-
bined. Transfer the mixture to
the prepared pan and bake for
50-60 minutes, until a toothpick
inserted into the cake/bread
comes out clean. Allow to cool
before turning the cake over onto
a serving platter. Sprinkle with
powdered sugar and serve.
Makes 16 or more servings. ❑

More recipes are at JNOnline.com

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30

September 29 2005

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