Recipes

Peach Bread Pudding with Rum Sauce

Bread Pudding Ingredients

  • 1 – 12oz French bread, cut into 1” cubes and toasted
  • 4 – cups of milk
  • 4 eggs, beaten
  • 2 cups sugar
  • 2 sticks butter, cubes into ¼” cubes
  • 4 tablespoons vanilla extract
  • 1 tablespoon almond extract (optional)
  • 2 – 28oz cans peaches in syrup, drained and chopped

Sauce Ingredients

  • 1 ½ cups sugar
  • 2 cups heavy cream
  • ½ tablespoon vanilla extract
  • 1 ½ tablespoons of butter
  • 5 teaspoons cornstarch
  • 2/3 cups water and 2/3 cups rum

 1. Place cubed bread into large mixing bowl

2. Add mild and allow bread to absorb for at least 10 minutes.

3. Pit eggs in bowl and whisk in sugar.

5. Add egg mixture to bread

6. Add the cubed butter distributing throughout/

7. Add the drained peaches and stir

8. Pour into 12x14x2 Pyrex baking dish (spray first)

9. For the sauce, in a small sauce pan combine the sugar, cream, vanilla and butter

10. Bring to a simmer and stir until sugar is dissolved.

11. Combine cornstarch and water in a small bowl until dissolved.

12. Add to simmering sauce and allow to thicken. Bring to a bowl for o0ne minute. Remove from heat and stir in rum.

Whiskey Sauce

  • 1 lb. butter
  • 1 Packed Cup Brown Sugar
  • 1 cup Heavy Whipping Cream
  • 1 pinch Kosher Salt (brings out the flavor)
  • Brandy (to taste)

Assembly

In a saucepan or skillet melt the butter. Do not get the butter too hot.

Add brown sugar to butter and stir until it dissolves (caramelizes)

 Add one pinch of Kosher salt

 Add heavy whipping cream and blend the ingredients.

 Add Brandy and continue to cook for a few minutes to let some of the Brandy evaporate.

Serve warm on ice cream or Banana’s Foster

Catfish Creek’s Grits and Greens

By

John Woods

  • 2 Cups Whipping cream or half and half
  • 8 cups of chicken broth, divided
  • 2 cupws stone ground grits preferred. Instant will work
  • 1 lg bag frozen turnip or collard greens. Old Glory grits in a can will work just fine but be sure to drain
  • 2 sticks of butter
  • 21/2 cups Parmesan cheese
  • ½ tsp fresh ground pepper
  • 1 cup cooked or crumbled bacon (save drippings)

Grease a 13×9 casserole pan. Combine cream and 6 cups chicken broth and bring to a boil. Stir in the grits and cook over a medium hear until the grits are done. Be sure to stir frequently to prevent sticking. Add milk if necessary to thicken to proper consistency. Cook greens with remaining chicken broth (if using frozen greens). If using canned greens just squeeze out excess water. Add butter, Parmesan and pepper to cooked grits and stir until butter is melted. Stir in greens and spoon mixture into greased casserole dish. Top with additional Parmesan and crumbled bacon. For additional flavor pour a little of the bacon drippings on top of casserole. Bake at 350 degrees until browned on top.

Shrimp and Grits

Grits

  • 2 cups of quality Stone Ground Grits (not instant)
  • 1 quart milk
  • 1/2 quart water
  • 1/2 cup heavy whipping cream
  • 1 stick unsalted butter
  • 1/2 cup fresh grated Parmesan cheese
  • 3 Tbs. minced chives (optional)

Rinse grits.  Using a bowl, cover grits in cold water.  Skim off any pith that floats to the top.  Pour water off grits.  Place grits in a stainless pan and add milk and water.  Cook grits for 10-15 minutes.  When grits thicken, add cream, butter, cheese, chives if desired, salt and pepper to taste.

Shrimp

  • Use 3-4 large peeled and deveined shrimp per person (21-25 count)
  • 2 chopped red bell pepper or 1 green and 1 red
  • 1 tsp. minced garlic
  • 1 large onion (medium chop)
  • 1 Tbs. butter
  • Salt and Pepper

In a saute pan, heat 2 Tbs. of extra virgin olive oil.  When heated add shrimp and cook until almost pink (approximately 1-2 minutes).  Add garlic, onions, and peppers and cook until tender.  Add butter, salt and pepper to taste.  Spoon grits in bowl cover with shrimp mixture.

For another spin to this recipe, make a Hollandaise sauce then mix in shrimp mixture and spoon over grits.