Stone House Bread - Artisan Bread in the Traverse City Michigan Area

Citrus Glazed Angel Food Cake with Tropical Fruit

2 tablespoons frozen unsweetened coconut flakes, thawed
1 cup powdered sugar
1 tablespoon fresh lime juice
1/2 teaspoon lime zest, divided
Pinch salt
1 (10-inch) round angel food cake
1 large mangoes, peeled and sliced
1 medium papaya peeled and sliced
1 cup chunk fresh pineapple
2 tablespoons powdered sugar

1. Preheat oven to 375°. Spread the coconut on a baking sheet; toast about 5–7 minutes or until golden. Set aside.
2. Combine powdered sugar, 1 tablespoon water, lime juice, 1/4 teaspoon lime zest, and a dash of salt in a small bowl. Let stand 10 minutes. Pour glaze over cake, sprinkle with the toasted coconut, and let stand 10 minutes or until glaze is set. Stir together mango, papaya , pineapple, powdered sugar, and remaining 1/4 teaspoon lime zest in a large bowl.
3. Use a serrated knife to cut the cake into wedges. Arrange on dessert plates with the fruit slices on the side.
 

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Chocolate Bread Pudding

2 cups half and half
10oz good quality chocolate; chopped in small chunks
2 tsp pure vanilla extract
5 eggs
¾ cup of sugar
½ tsp ground cinnamon
6 cups dried Stone House Italian Bread cubes
1/2 cup dried tart cherries

1. Grease a 2-qt casserole dish.
2. In medium saucepan melt ½ of the chocolate in half and half over low heat, stirring until simmering. Remove from heat and stir in vanilla.
3. In large bowl combine eggs, sugar, and cinnamon. Slowly add milk mixture into egg mixture
4. In prepared casserole combine bread cubes, dried cherries, and remaining chocolate chunks. Pour milk-egg mixture evenly over bread mixture. Cover and refrigerate for at least 1 hour.
5. Preheat oven to 350. Place casserole dish in a pan filled with 1” of water. Bake uncovered for 50-60 minutes or until set.
6. Remove from oven and cool for 30 minutes.
7. Serve with favorite hard sauce recipe.

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Chocolate Cherry Stone House Bread Pudding
with Vanilla Custard Sauce

1 loaf Stone House Cherry Walnut bread
   crust removed and cut into 1” cubes
4 oz butter
2 cups heavy cream
1 cup milk
6 oz bittersweet chocolate finely chopped
1 cup chopped walnuts
4 egg yolks
2/3 cup packed brown sugar
Pinch salt
1 teaspoon vanilla extract
1 cup dried tart cherries

1. In a 2-quart pan warm cream and milk until it just bubbles on sides of pan. Remove from heat and stir in chocolate and stir until smooth and set aside.
2. Preheat oven to 325 degrees. Mix egg yolks, brown sugar, vanilla and salt until blended. Slowly pour the chocolate mixture into the egg mixture and stir again until well blended.
3. Add the bread cubes, dried cherries and walnuts to the chocolate mixture and let stand two hours.
4. Pour mixture into soufflé dish that has been greased.
5. Set soufflé pan in water bath and bake in oven for 1 hour or until custard puffs up and pudding is lightly brown on top.
6. Serve with vanilla custard sauce, recipe follows.

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 Vanilla Custard Sauce

1 ½ cups light cream
1 vanilla bean
½ cup sugar
Pinch salt
3 egg yolks

1. Split the vanilla bean down the center and remove the seeds with back of knife.
2. Put cream, bean pod and seed in pan over low heat and bring just to boil.
3. Beat the sugar, salt and yolks in separate bowl until smooth and light yellow in color.
4. Mix ½ cup of hot cream mixture with egg mixture in bowl then transfer to pan and stirring rest of cream slowly over low heat until it coats the back of a spoon. Do not bring to boil or it will curdle on you. Remove from heat and remove pod and let cool.
 

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Apple Cranberry Bread Pudding with Vanilla Custard Sauce
 

¾ cup dried cranberries
1 cup dried apples chopped
½ cup apple cider
1 loaf Stone House Italian bread crust removed and cut into 1” cubes
4 cups ½ and ½ cream
5 eggs
¾ cup sugar
Pinch salt
1 tsp cinnamon
½ tsp nutmeg
1 Tbsp grated orange rind
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans

In a saucepan heat cranberries, dried apples and cider to a boil, removed from heat and cool.
Whip together the ½ and ½, eggs, sugar, salt and spices. Stir in bread cubes, nuts and softened fruit drained and let stand ½ hour or grease a baking dish and place in refrigerator over night.
Preheat oven to 325 degrees. Bake 50 to 60 minutes or until light brown and set.
Remove from oven and let set for 10 minutes before slicing.
Serve with vanilla custard sauce, recipe follows.
 

Vanilla Custard Sauce

1 ½ cups light cream
1 vanilla bean
½ cup sugar
Pinch salt
3 egg yolks

1. Split the vanilla bean down the center and remove the seeds with back of knife.
2. Put cream, bean pod and seed in pan over low heat and bring just to boil.
3. Beat the sugar, salt and yolks in separate bowl until smooth and light yellow in color.

4. Mix ½ cup of hot cream mixture with egg mixture in bowl then transfer to pan and stirring rest of cream slowly over low heat until it coats the back of a spoon. Do not bring to boil or it will curdle on you. Remove from heat and remove pod and let cool.

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Cider Apple Sorbet served with Stone House Biscotti
 

Sorbet:
1/3 cup sugar
1/3 cup light corn syrup
1/3 cup apple cider
3 tart apples, peeled, cored and quartered
2 tsp lemon juice
1 ½ cups fresh apple cider
1/8 tsp cinnamon
1/8 tsp ground nutmeg
 
1 pkg Stone House Vanilla Biscotti

In a small saucepan combine sugar, corn syrup and 1/3 cup of cider. Stir over medium heat until sugar dissolves, then cool. In food processor with blade chop apples until fine. Add apples, lemon juice, cider and spices to cooled mixture and pour into ice cream maker and freeze according to ice cream maker directions. You can also make this in a cake pan and stir every 20-30 minutes while in freezer.

Serve with biscotti on side and enjoy.

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