Hot Sauce Love

Bread pudding is a delicious staple in the South.  It is perfect to serve with coffee to your friends.  Whether it is served after a meal or just for a special occasion, this recipe for Bread Pudding with Lemon Sauce is sure to please.  In a hurry?  Try this Very Easy Banana Pudding.

BREAD PUDDING WITH LEMON SAUCE

2 cups dry bread cubes

4 cups milk, scalded

1 tbsp butter

1/4 tsp salt

3/4 cup sugar

4 slightly beaten eggs

1 tsp vanilla extract

Preheat oven to 350 degrees.

Soak bread in milk for 5 minutes.  Add the butter, salt, and sugar.  Pour the bread mixture slowly over the beaten eggs.  Add the vanilla and mix well.  Pour into a greased baking dish.  Bake in a pan of hot water in a 350 degree oven until pudding is firm; about 50 minutes.  Serve while warm with the following lemon sauce.

Lemon Sauce

1/2 cup sugar

1 tbsp cornstarch

1/8 tsp salt

1/8 tsp nutmeg

1 cup boiling water

2 tbsp butter

1 1/2 tbsp lemon juice

In a 1-quart saucepan, mix together the sugar, cornstarch, salt, and nutmeg.  Gradually add in the water and cook over low heat until thick and clear.  Add the butter and lemon juice; blend thoroughly.  Pour over the warm bread pudding.

VERY EASY BANANA PUDDING

3 cups cold milk

2 pkgs (4 serving size each) banana flavor instant pudding and pie filling mix

Approximately 30 vanilla wafers

3 medium bananas, sliced

1 8-oz carton frozen whipped topping, thawed

Pour milk into a large mixing bowl.  Add the pudding mix to milk and beat unsing a wire whisk for 2 minutes or until thoroughly well blended.  Let stand about 5 minutes.  Arrange half of the vanilla wafers in the bottom and up the sides of a serving bowl.  Add layers of banana slices and pudding, ending with pudding.  Spread the whipped topping over the top layer of pudding.  Refrigerate until serving time.

Note: To keep bananas from discoloring, dip in lemon juice or pineapple juice before layering with the pudding.

Enjoy!

Chipotle chilis have their origin in the ancient civilization of Teotihuacan, one of the largest cities in the northern region of Mexico, long time before Aztecs appear. Later, they were found in the central and southern region of this country and the expression “chipotle” expanded to the rest of the world, especially to the west area of the United States.

The word chipotle is mainly used in Mexican culture. Aztecs used to call, in their own language, “chili” to capsicum peppers and “poctli” to the product they obtained when they “smoked” the fruit.

Because the word “chipotle” comes originally from the Nahuatl word “chipoctli”, it exists a confusion in the spelling and the pronunciation of the word. This is the reason why there are many versions of “chipotle”, but it is important to define that the word in spanish is pronounced as “chee-poht-lay”.

In recent years, people in Mexico and the United States associate jalapeno chilis with the word chipotle, but it is necessary to clarify that this expression not only refers to this variety. chipotle refers to all capsicum peppers that are dried-smoked.

Native American of Teotihuacan experienced with thick fleshed chiles, which were the early jalapenos, to dehydrate them in the sun, but this method was very difficult. That is how they invented a new smoke-drying process to preserve capsicum chilis as they used to do with meat, creating a current chipotle recipe.

Chipotle process consists in placing hot peppers on wood, bamboo or metal grills inside a smoking chamber that receives the smoke from a firebox where wood is located. Less greasy hardwoods are recommended to create smoke such as hickory, oak and pecan that could even contribute to the coloration of the chipotle pepper.

A “dried” chipotle usually stays in this process for several days until it is removed about 80 to 90 percent of its moisture, get the taste of smoke and the look of a cigar butt.

Currently, some processors use large gas dryers and have even started to use liquid smoke which produce a different kind of chipotle chile.

In conclusion, chipotle refers to smoke dried peppers that can be used in the form of chili pepper powder and chili mash as seasonings for hot sauces and other spicy dishes. These forms are regularly used in Mexican cuisine and are quickly expanding to other countries in America, Europe and Asia.

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