Which Witch is the Bewitching Witch?

This past weekend the annual pumpkin carving contest was held here in Manchester.  As part of the event, a contest was held for the best pumpkin recipe.  Well, guess who won?!?!?

But here is the real story.  That morning, we served our guests for breakfast a Pumpkin Bread Pudding with a Caramel Rum Raisin Sauce.  As usual, we take our leftovers down the hill to the Equinox Valley Nursery.  So, when I showed up with a pan of the bread pudding, everyone just assumed I was entering the dish into the contest.  So, I asked, what contest?  When they told me that it was a pumpkin recipe contest – I just about fainted.  Then I told them what was in the pan!!  After a lot of debate, I decided to enter the contest.  And I won first place!!!!!!

The photo above shows me (the witch),  with my prize (another witch), standing next to a witch!!!!

Below is the first-place recipe, and we hope you enjoy it as much as our guests and the judges did.

Pumpkin Bread Pudding with Caramel Rum Raisin Sauce

9 large eggs

2 ¼ cups milk

2 ¼ cups heavy cream

1 tablespoon vanilla

1 cup light brown sugar

1 15-ounce can pure pumpkin

1 ½ teaspoons pumpkin pie spice

1 ½ teaspoons cinnamon

1 loaf (1 pound) challah bread, cut into ½-inch cubes

Preheat oven to 350 degrees.  Lightly grease a 9 x 13 baking pan.

In a large bowl, whisk together the eggs, milk, and cream.  Add vanilla, sugar, and spices.  Whisk in pumpkin.  Fold in bread and mix well.   Spread the bread cubes in an even layer over the bottom of the baking pan and pour the pumpkin mixture evenly over the bread.  Let stand for 30 minutes.  Set the baking pan in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish.  Bake the bread pudding, uncovered, for about 45 minutes, or until puffed.  Serve warm with the caramel rum raisin sauce drizzled on top.

Caramel Rum Raisin Sauce

½ cup dark rum

¾ cup raisins

1 ½ cups dark brown sugar

1 cup heavy cream

In a small saucepan, warm the rum and raisins.  Let soak 20 minutes.

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.  Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.  Add rum-soaked raisins.

We have been having a glorious 4th weekend. We and some guests viewed the Hildene fireworks from our backyard on Friday evening. On Saturday evening went to a friend’s for a bbq and an incredible fireworks display at their home. This morning for breakfast we served our traditional Vermont strawberry shortcake on poppyseed biscuits. Yum!! The photos show the just-picked berries and the finished product. Notice the special plate – how wonderful for that guest who was born on the 4th of July. Hope your 4th weekend has been spectacular.

Strawberry Shortcake on Poppyseed Biscuits

For the Biscuits:
2 3/4 cups flour
1/4 cup sugar
2 tablespoons poppyseeds
1 tablespoon baking powder
1 teaspoon salt
1 1/4 sticks unsalted butter, cut into small pieces
1 cup heavy cream

Preheat oven to 375.

In a large bowl of an electric mixer, combine the flour, sugar, poppyseeds, baking powder and salt with beater. Add butter and mix only until combined. With the motor running, slowly add cream, stopping just before the dough forms a ball.

Turn out dough onto a lightly floured surface and gently knead. With a rolling pin, roll out the dough to a 3/4-inch round. Cut out 8 3-inch circles. Arrange on baking tray about 2 inches apart.

Bake 5 minutes, reduce the heat to 350 degrees and bake until the biscuits are golden and firm to the touch. Cool on a rack.

For the Strawberries:
3 pints strawberries
2/3 cup sugar

Slice strawberries into a bowl; add sugar and stir until sugar is dissolved. Refrigerate for 1 hour.

Whipped Cream:
2 cups chilled heavy cream

Pour cream into large bowl of electric mixer and with beater or whip, whip to form peaks.

To Serve:

Split the biscuits in half. Place the bottom half on a plate, top with strawberries and then a mound of whipped cream. Place the biscuit top at an angle. Voila – a spectacular dessert for celebration. Unless you were at the inn today and we made it for you!