Category: Walnuts

Cranberry Walnut Maple Bread Pudding

2/6/2019

Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed
4 large eggs
21⁄4 cups milk
1⁄2 cup maple syrup
1⁄4 cup brown sugar
1 teaspoon vanilla extract
1⁄2 teaspoon nutmeg
1⁄4 teaspoon salt
½ cup warmed maple syrup
Ice cream or whipped cream

Preheat your oven to 350°F.
Grease a 1½ quart casserole or baking dish.
Place the bread cubes into the prepared pan.
Whisk the eggs, milk, syrup, sugar, vanilla, nutmeg and salt together. Pour over the bread cubes. Let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
Bake the pudding for about 50 minutes, until the pudding has puffed up and is light brown around the edges.
Remove from the oven and let stand for a few minutes, the pudding will sink as it sits, as it should.
Serve warm topped with whipped cream or ice cream and drizzled with warmed maple syrup.

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MAPLE-WALNUT CHEESECAKE as adapted from Matt and Ted Lee

10/18/2017

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Makes 1 – 9 inch cake

¾ cup graham-cracker crumbs, fine (about 8 double crackers)
1 cup plus 6 tablespoons sugar, divided
1 tablespoon unsalted butter, softened
3 tablespoons unsalted butter, melted
2½ pounds cream cheese, room temperature
3 tablespoons cake flour
¾ cup grade A medium amber maple syrup, divided
4 eggs
2 egg yolks
¼ cup heavy cream
1 teaspoon cornstarch
4 ounces walnut halves (about 1 cup)

Preheat oven to 350º.
In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and blend with a fork.
Grease the sides of a 9-inch spring-form pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl.
Add the softened/melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture.
Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass.
Bake for 10 minutes, remove from the oven and let cool.
Raise the heat in the oven to 500º.
With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes.
Mix the flour with the remaining sugar and add it and ½ cup of the maple syrup to the cheese in thirds, mixing after each addition.
Add the eggs and the yolks to the batter one by one, beating after each addition.
Add the heavy cream and beat again.
Pour the batter into the crust and bake for 15 minutes.
Lower the oven to 200º and bake for an hour more.
Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour.
Chill in the refrigerator for at least 4 hours and not more than 24.
When ready to serve, heat the remaining ¼ cup of maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly.
Whisk in the cornstarch and turn off the flame.
Add the walnuts to the maple mixture and turn to coat.
Using tongs, spread the walnuts out on a piece of parchment paper to cool and harden into praline.
Sprinkle some walnuts on top of the cheesecake. Serve the remaining candied walnuts with each slice.

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Cranberry Walnut Maple Bread Pudding

MAPLE-WALNUT CHEESECAKE as adapted from Matt and Ted Lee

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