Spinach Kumquat Paradise Pudding Food

KUMQUAT PECAN BREAD

Steps:

• Preheat oven to 350°. Lightly grease an 8x5-inch loaf pan.
• To puree kumquats: wash the kumquats and cut each one in half. Remove seeds. Place kumquat halves in food processor and process until pureed; set aside. (I actually finely chopped mine rather than pureeing them, and it worked out just fine.).
• In a mixing bowl, combine milk, eggs and oil.
• In another bowl, mix flour, sugar, baking powder, salt, and baking soda. Add liquid mixture to the dry ingredients, and stir until moistened.
• Fold in pureed kumquats and pecans.
• Bake in a 350° oven for 50-60 minutes.
• Cool and remove from pan.

SUSSEX POND PUDDING

Steps:

• Make the dough: Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal. Add ice water, and process until mixture forms a soft dough. Shape dough into a disk, and wrap in plastic. Refrigerate 30 minutes.
• Set a round wire rack in bottom of a large stockpot. Set four 1-cup pudding basins or ramekins (about 3 3/4 inches in diameter and 2 1/2 inches high) on rack. Fill pot with enough water to come about three-quarters of the way up sides of pudding basins. Remove basins, and dry. Cover pot, and bring to a boil.
• Butter four 5-inch rounds of parchment paper; set aside. Unwrap dough; transfer to a lightly floured work surface. Roll out to 1/8 inch thick, and cut out four 9-inch rounds. Cut a 2-inch wedge from each round to make it easier to fit dough into basins; wrap wedges and remaining scraps of dough in plastic, and refrigerate until ready to use. Fit a dough round into each basin, overlapping cut sides of wedge and pressing seams to seal, allowing a 1-inch overhang.
• Fill the puddings: Sprinkle 1 tablespoon brown sugar into each basin. Divide butter among basins. Add kumquats and lemon slices, dividing evenly. Sprinkle each with 2 tablespoons brown sugar.
• Transfer remaining dough to a lightly floured work surface. Roll out to 1/8 inch thick. Using 2 1/2-inch cutters, cut out 4 rounds. Place on top of filling. Fold overhang over top, and pinch seams to seal.
• Place a parchment round, buttered side down, on top of each pudding. Make a pleat in center of each round. Cover each with a 6-inch round of foil, pleating if desired. For each pudding, cut a piece of kitchen twine about 3 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
• Lower puddings into boiling water; cover. Return to a boil; reduce to a simmer, and steam 2 1/2 hours, adding boiling water occasionally to maintain level.
• Transfer puddings to a wire rack, and let cool 10 minutes. Run a knife around edges of bowls to loosen, and invert puddings onto serving plates. Serve warm.

SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS

Steps:

• Preheat oven to 350 and spray an 8X8 pan.
• Whisk egg with milk, salt and pepper.
• Toss with the bread and set aside.
• Thaw and squeeze water out of spinach.
• In skillet, heat oil- and add onion and red pepper.
• Saute for about 5 minutes, then add mushrooms and garlic.
• Lower heat so garlic doesn't burn.
• Continue to saute for about 5 minutes.
• Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
• Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
• Pour into prepared pan and top with 1/2 cup cheese.
• Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
• (see above on optional water bath).

SPINACH QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

SAUTEED CHICKEN OVER WILTED SPINACH WITH KUMQUAT SAUCE

Steps:

• Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. In a skillet heat butter over moderately high heat until foam subsides and sauté chicken, skin sides down, until skin is golden and crisp, about 5 minutes. Turn chicken over and cook over moderate heat until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, covered.
• Add shallot to fat remaining in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
• Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
• Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.