Let's get crazy with leftovers!

btw, friends, I'm playing around with new blog templates/backgrounds. I'll hopefully get a few different things up in the next few weeks. Feedback is welcome!

It all started with a quart of pumpkin eggnog that M pawned off on my because she doesn't really like eggnog, and had another quart already in her fridge. Well, I don't really like eggnog either, but we were both very happy to try to think of ways to cook with it. (I hear she made some really good eggnog muffins and cookies that I'll have to try sometime)

I made waffles. And I didn't blog about them- it would look like that was because I've been busy, but actually, it's because they weren't that good. They had nice flavor, but they were pretty dry- from no fault of the eggnog, I'm sure, I made quite a number of alterations. The waffles were based on this favorite recipe, only I:
reduced the butter from 12T to 8T
used half whole wheat flour
eliminated the sugar
used 1/2 cup milk and 1 cup pumpkin eggnog
and got 5 waffles instead of 8. Hmm.

We happily ate them when they were fresh, but the last 3 sat in the fridge for several days, until yesterday's blizzard, when I decided to work from home. Well, I was much more efficient than I expected, so I took some time to bake.
And... leftover waffles plus still unwanted pumpkin eggnog... well, that just screams bread pudding right?

Waffle (bread) Pudding
A wamozart12 original
12oz /5 cups waffles (about 3 large waffles), broken into pieces
2 eggs
1 cup eggnog
1/2 cup milk
3T sugar
1/2t vanilla
1/2t nutmeg
1/2t cinnamon

Beat the eggs, nog, milk, sugar and spices together in a large bowl. Toss in the waffles,
and let them soak for about half an hour- if the waffles are not covered by the custard, then come back periodically and stir everything around.

Transfer to a greased deep baking dish (I used a medium-large ramekin, I'm not sure how much it holds, though, but I will check) and bake at 350F for about 45 minutes to an hour, until the custard is no longer runny. (I ended up baking for 30 minutes uncovered, then I covered with foil for another 30. I'm not sure which is best, I was worried the top would burn.)

Enjoy warm or at room temperature, on its own or drizzled with caramel sauce, a dollop of whipped cream, or anything else that sounds food.

Results:
This is such a random and strange idea, but I really liked it. The waffles soak up the custard just as well as bread does, and because my waffles are always a little flavored, the whole dessert was nicely flavored. The only downside is that the waffles not covered in custard during the baking time ended up rather dry and hockey puck-like, so you'll need to make sure all of the waffles are covered in the dish. I should have added a little more eggnog, or just taken some of the waffle pieces out.

I will be making this in the future, because what else do you do with leftover waffles? Maybe this weekend I'll root around in the freezer for other leftover waffles, we always save them (I hate wasting food!)

More foods that make you go, huh?

Pound cake.... with avocado?

This is from my new favorite blog that Bird told me about last week. She thought I'd love it, and she was right. Joy the Baker writes in a fun way, and has a good variety of recipes. But the best part is, she's full of recipes that make you go, huh? I love that!

Here's the first one I've tried from her blog, Avocado Pound Cake. (I know, you're making a face, I don't blame you. I was more in open-mouthed awe when I first read the recipe title)

Whisk/sift together, then set aside:
3 cups flour 1/2 cup cornmeal 1/2 t salt 1t baking powder 1t baking soda
Cream together
1 and 1/2 sticks unsalted butter, softened 3 cups sugar
Beat until fluffy, about 4 minutes.

Beat in 1 cup + 1T mashed avocado (Joy says she used 1.5 avocados, but mine must be small because I needed 3 avocados). The batter turns a lovely green color.
The batter's green. It's awesome.

Beat in 4 eggs, one at a time.

Add 2t vanilla.still green!

Add in half the flour mixture, 3/4 cup buttermilk, and the rest of the flour. Mix until just combined.

Transfer to muffin tins (makes about 30 muffins) or 2 9x5 loaf pans, all greased/sprayed with nonstick spray. green!!
Bake at 350F for 40 min (muffins) for 55-60 min (loaf pans), until bread is set.

Enjoy for breakfast, a snack, part of your dinner, or dessert. The muffins are a lovely soft green color, and you can just barely taste the avocado. My avocado-hating husband has been devouring these since I made him try a bite (skeptic-turned-believer).

Pickled what?

Pickled grapes!

Now here's a dish that makes you go, huh? I love those foods.

This is yet another recipe from Orangette's book, A Homemade Life. I'm in awe of this book.

Recipe:
2lbs red (or black) seedless grapes, washed and the end attached to the stem trimmed off
2 cups white wine vinegar (I had to use 1.5 cups white wine vinegar and 1/2 cup plain white vinegar)
2 cups sugar
2t whole peppercorns
3t dark mustard seed
3 2inch cinnamon sticks

Combine vinegar, sugar and spices in a sauce pan, bring to a boil over medium heat, stirring often to dissolve the sugar.
Place grapes in a large heat-proof boil,
and pour the vinegar/sugar/spices mixture over. Let sit until cool. Wash an 8 cup mason jar (or 4 pint jars, whatever you have on hand) in hot, soapy water and rinse thoroughly. Transfer the grapes and liquid to jar(s), refrigerate. These should chill at least overnight, some people prefer them at different times. Mine went for 3 days in the fridge before serving, and were delicious. The grapes will wrinkle a bit over time, and the liquid turns a lovely fuschia color (and is quite sticky). Keep refrigerated, these aren't properly canned for sitting on a shelf somewhere.
If you like pickled things, you will adore these. If you don't like pickled things (like my husband), it's likely you'll still like these. And what's even better: they're very easy to make, and look really fancy. Christmas gifts, anyone?