"macrina" news and stories

Cook and Eat's latest posting of Honey Orange Bread Pudding looks like it is the perfect combination of bright, seasonal citrus and the custardy comfort of regular bread pudding. In short, it might just very well be one of the most appealing winter desserts that we've seen all season - especially because the orange used in the recipe was blood orange. The recipe is a take on one of Macrina Bakery's offerings, which uses lemon instead of orange. It is a restaurant style bread pudding, which means that instead of being baked in a casserole dish and scooped out for serving, as so many homemade bread puddings are, it is baked in a loaf pan and simply sliced into portions when it has come out of the oven and set up. C&E used mini loaf pans and baked the bread puddings in a waterbath very slowly, ensuring a creamy and delicious result.

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I am not generally one to put butter onto my muffins, especially if they start out as sweet as the Blueberry and Currant Muffins from Cookbook 411 sound. Usually, the richness of the muffin is sufficient, although L says that she makes her own butter, which does make the idea of buttering the muffin tempting. The muffins are stuffed with locally grown (from Seattle) fruits, the blueberries adding a juiciness and the majority of the rich color that is evident in the picture above, and the tiny red currants adding a slight tartness and a flavor that is similar to that of gooseberries. The best thing about the muffins, however, is that they stand as a reminder to the fact that a muffin does not have to be as large as your head, unlike some bakery muffins, to be either delicious or tempting because these are both.

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