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Peach
Melba Bread Pudding |
4
cups good quality white bread cubes, crusts removed
2 cups Jersey Fresh peaches, peeled and chopped
5 Jersey Fresh eggs, beaten until thick and lemon colored
½ cup raisins
1½ cups half-and-half
¼ cup orange juice
½ cup light brown sugar
2 TBS melted butter
1 tsp vanilla
½ tsp cinnamon
¼ tsp nutmeg
½ cup seedless raspberry preserves
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In
a buttered 2-quart casserole, arrange bread cubes & raisins to cover
the bottom of the dish. Mix rest of ingredients, except raspberry preserves.
Pour over bread cubes. Bake 45-50 minutes or until knife comes out clean
when inserted in center. Heat raspberry preserves, drizzle on top of the
pudding. Serve warm. Serves 8.
Contributed
by: Suzanna M. Patishnock, Piscataway, NJ
Grilled
Vegetable Platter With Balsamic Drizzle
1
large Jersey Fresh eggplant, unpeeled & sliced lengthwise ¼-inch
thick
3 medium Jersey Fresh zucchini, unpeeled & sliced lengthwise ¼-inch
thick
2 Jersey Fresh onions, peeled & sliced into very thin rounds
1 Jersey Fresh red bell pepper, cored & sliced into ¼-inch
rounds
1 Jersey Fresh green bell pepper, cored & sliced into ¼-inch
rounds
1 Jersey Fresh yellow bell pepper, cored & sliced into ¼-inch
rounds
olive oil & pastry brush
2 bulbs Jersey Fresh garlic
sea-salt fine grind freshly
ground black pepper
1 cup balsamic vinegar
1 TBS Jersey Fresh honey
1 TBS fresh orange juice
Jersey Fresh basil sprigs
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Preheat
grill. Brush all vegetables (including garlic) lightly with olive oil.
Place on grill and cook to desired doneness. (The garlic may take longer
than the other vegetables.) Season with salt and pepper as soon as vegetables
are done. Place vinegar and honey in small saucepan and cook for 15 –
20 minutes until reduced to ½ cup. Add orange juice. Drizzle over
vegetables. Garnish with fresh basil sprigs & roasted garlic.
Note: Some vegetables
require grilling only on one side. Can be made a day or two ahead and
served at room temperature.
Contributed
by: Joanne Niestempski, South Amboy, NJ
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