BRAISED RED CABBAGE
MSERVES 6– 8 SWEETNESS AND TARTNESS COME TOGETHER BEAUTIFULLY IN THIS SIMPLE DISH.
INGREDIENTS 2- pound red cabbage, thinly sliced 1 cup red wine ¼ cup red wine vinegar, plus additional to taste 4 tablespoons sugar, plus additional to taste 3 tablespoons butter Salt and ground black pepper
INSTRUCTIONS 1. Put the cabbage in a large pot. Add water to completely cover the cabbage and bring to a boil over medium- high heat. Let boil for about 5 minutes, and then reduce heat to medium. 2. Add the wine, vinegar, sugar, butter, salt and pepper. Reduce heat to medium- low and continue cooking until the cabbage is tender. 3. As the liquid is absorbed, add more water, vinegar and sugar until the cabbage’s balance of tartness and sweetness meets with your taste preference. The longer the cabbage cooks, the better the results. Even once fully cooked, it can remain on low heat, as it will enhance both flavor and texture. Just keep adding a little water, vinegar and sugar so it doesn’t dry up.
BREAD PUDDING MFROM ITS HUMBLE BEGINNINGS, THIS WHOLESOME DESSERT HAS EVOLVED INTO THE QUINTESSENTIAL COMFORT FOOD. INGREDIENTS 4 cups stale cubed bread 2 cups heavy cream 4 tablespoons melted butter 2 teaspoons vanilla extract ¼ cup rum 1 teaspoon ground cinnamon ¼ cup brown sugar ½ cup raisins ( optional) 4 eggs, beaten
INSTRUCTIONS 1. Preheat oven to 350° F. 2. Place the cubed bread in a large bowl. 3. In a large pan, blend together the cream, butter, vanilla extract, rum, cinnamon, brown sugar and raisins, and heat until simmering. Stir until the sugar is fully dissolved. Remove from heat. Add the beaten eggs and stir well. 4. Slowly pour the egg mixture over the bread, allowing the bread to soak up the mixture, and then pour the bread pudding into a buttered 1 ½ - quart baking dish. 5. Bake for 45 minutes until the top of the bread pudding forms a golden crust. Serve hot.