Fridays meals were catered by the talented Kam's Kookery. Both lunch and dinner were huge hits and such a help to me. A very special thank you to our friend Donna who recommended Kamela and whose daughter made our tasty Fried chicken sliders. If I can talk her out of that recipe I will be sure to let you know. Our Friday night dinner was the best pork tenderloin- we definitely ate like royalty thanks to Kamela and her talented staff.
Friday morning we had Ina Garten's Raspberry Baked French Toast . I was pretty easy and could be made the night before which is a plus.
Raspberry Baked French Toast
1 TBS unsalted butter, room temp
10 extra large eggs
23/4 cups half-and-half
1/3 c plus 2 TBS sugar
1/3 c light brown sugar, lightly packed
1tsp grated orange zest
1/2 tsp kosher salt
10 cups diced challah ( I just used sourdough)
12 ounces fresh raspberries
Confectioner's sugar, for serving
Pure maple syrup, for serving
Grease 9x13x2 oval baking dish with butter. In a large bowl, whisk together the eggs, half-and-half, 1/3 c of sugar, brown sugar, vanilla, orange zest & salt.
Spread half of the diced bread in the prepared dish. Sprinkle the raspberries on top. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle the remaining 2 TBS of sugar, cover with plastic wrap, and refrigerate for 1 hour.
Preheat oven to 350 degrees. Place baking dish on a sheet pan and bake for 60-70 mins. or until the custard is set and the top is puffed and brown. Check after 45 mins. and if it is getting too brown, cover lightly with foil. Cool for 10 mins., sprinkle with confectioner's sugar, orange zest and serve with warm maple syrup.
Since the weather cooled on Saturday, I changed our menu from a trio of soups to soup and salads.
The tomato soup was from Homeland and straight out of the jar- Scaffetta's Tomato Basil. Typically it is on the end cap of the pasta aisle. Pretty good and even easier!
The Barefoot Contessa came through again for our Pasta, Pesto & Peas Salad.
Pasta, Pesto & Peas
3/4 lb fusilli pasta
3/4 lb bow-tie pasta
1/4 cup good olive oil
1 1/2 c pesto
1 10oz frozen chopped spinach, defrosted and squeezed dry
3 TBS freshly squeezed lemon juice
1 1/4 c good mayonnaise
1/2 c grated Parmesan cheese
1 1/2 c frozen peas,defrosted
1/3 c toasted pine nuts
3/4 tsp kosher salt
3/4 tsp black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10-12 mins. or until al dente. Drain and toss into a bowl with the olive oil. cool to room temp.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree.
Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pine nuts, salt & pepper. Mix well, season to taste, and serve at room temperature.
Magnolia Bakery's Banana Pudding
1 14oz. can sweetened condensed milk
1 1/2 c cold water
1 ( 3.4 oz) package of instant vanilla pudding
3 c heavy cream
1 12 oz box Nabisco Nilla Wafers
4 c sliced ripe bananas
In a medium sized bowl, beat sweetened condensed milk and water for about a minute. Add the pudding mix and beat for about two more minutes.
Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight.
In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until blended.
In a large bowl, layer wafers, bananas, and pudding. I started with a small scoop of pudding. cover tightly with plastic wrap and refrigerate for about 8 hours before serving.
Can garnish with caramel syrup,mini chocolate chips or toasted coconut - or all three!