Almond and Sun-dried Cranberry Bread Pudding
1 loaf French bread, 10 oz.
Place the cranberries in a bowl with the brandy and marinate for 1 hour to plump the fruit. Combine all the ingredients in a bowl with the cranberry mix. Pour the mixture (moist, but not too soggy) in a 9″ x 12″ baking dish and bake at 350° in a non-preheated oven for 1 hour and 15 minutes.
Yield: 8 servings
6 egg yolks
In a double boiler, combine yolks, brandy, sugar, and spices. Cook until mixture has thickened. Add the cream and cook until the mixture coats the back of the spoon. Serve over warm pudding.
Yield: 3 cups
Cherry-Apricot Cream Cheese Tart
1 c. + 3 tbsp. all purpose flour
Blend flour, sugar and salt in processor, add butter and process, using on/off turns, until resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball then flatten into disk. Wrap in plastic and chill 1 hour or prepare 1 day ahead. Keep chilled. Soften slightly at room temp before rolling out.
1 8 oz. package cream cheese at room temperature
Beat cream cheese and orange peel in medium
Roll dough on lightly floured surface to 12″ round. Transfer to 9″ diameter pan with removable bottom. Press dough into place and trim excess dough. Freeze 30 min. Preheat oven to 400 degrees. Line crust with foil and fill with dried beans or pie weights. Bake crust 10 min. Reduce oven temp to 375 degrees. Bake until golden or about 5 minutes.
Spread cream cheese filling over crust, arrange cherries, cut side down, in two concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place remaining cherries