Cranberries brighten winter tables
Since Wisconsin is the country's largest producer of cranberries, it's not surprising that local cooks are inspired to make good use of this abundance with creative recipes.
Consider the cranberry bread pudding worked out by Scott Johnson, executive chef at Canoe Bay, a resort in Chetek, northern Wisconsin. Johnson is a graduate of the Culinary Institute of America, and the resort is a member of the Relais & Chateaux organization. The bread pudding has proved to be a favorite on Johnson's Canoe Bay menus.
Here's more info:
• Cranberries are one of only three fruits native to North America. The others are the blueberry, and the Concord grape.
• There are about 450 cranberries in one pound; 4,500 cranberries in one gallon of juice.
• Cranberry harvesting usually starts in late September and lasts most of October, with the peak in the first two weeks of October.
• Fresh cranberries are available in supermarkets from September to December.
• Cranberries can easily be frozen, for up to a year. Just pop the bags into the freezer for later use. Don't wash them before you freeze them, but wash in cold water before you use them. Do not thaw before using your frozen berries; follow recipe directions for frozen berries.
Cranberry Bread Pudding
6 cups stale bread, diced into 1-inch cubes
1 cup fresh cranberries
½ cup sun-dried cranberries
2 cups whole milk
1 cup honey
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 cup raisins
½ cup butter
4 eggs
Whipped cream, optional, for topping
Butter a 9-by-13-inch baking pan. Heat oven to 350 degrees.
Place bread cubes in buttered pan.
In a saucepan, combine cranberries (fresh and dried), milk, honey, cinnamon, nutmeg, raisins and butter. Bring to a simmer, then remove pan from heat.
Whisk eggs. While still whisking, add eggs to milk mixture and combine. Pour over diced bread. Bake for 45 minutes, or until golden brown on top. Serve garnished with whipped cream, if desired.
Serves 10.
Chef Scott Johnson of Canoe Bay, Chetek, Wis.