Bread Pudding, Brisket, Salsa

DEAR SOS: I love the bread pudding with lemon sauce served at the Velvet Turtle in Los Angeles. Can you get the recipe?

--ALICE

DEAR ALICE: The bread pudding is indeed excellent served with warm Lemon Sauce and Cream Chantilly.

VELVET TURTLE BREAD PUDDING WITH LEMON SAUCE

4 eggs

1 1/2 cups sugar

1/2 teaspoon vanilla

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cinnamon

6 tablespoons butter, melted

Milk

3/4 cup raisins

3/4 cup roasted pecans

5 cups cubed white bread

5 cups broken-up leftover cake, muffins, croissants or other

Lemon Sauce

Cream Chantilly

Beat eggs in bowl until fluffy. Add sugar, vanilla, nutmeg, cinnamon and melted butter. Beat until well-blended and sugar is dissolved. Beat in 2 cups milk. Add raisins and pecans. Blend thoroughly.

Mix bread cubes and cake pieces and place in well-buttered 13x9-inch baking pan. Pour in egg mixture. Toss lightly until bread is soaked. Let stand, gently patting bread down into liquid occasionally. Pour 3/4 to 1 cup milk over soaked bread and cover with foil. Place pan in larger baking pan and add water to come halfway up its sides. Bake at 300 degrees 1 1/2 hours or until set in center. Makes 12 (4x3-inch) servings.

Each serving contains about:

420 calories; 221 mg sodium; 101 mg cholesterol; 15 grams fat; 65 grams carbohydrates; 7 grams protein; 0.3 grams fiber; 33% calories from fat.

Lemon Sauce

1 1/4 cups water

3/4 cup sugar

1/2 lemon

2 tablespoons cornstarch

3/4 teaspoon vanilla

Juice of 1 large lemon

Combine 1 cup water, sugar and lemon half in saucepan. Bring to boil. Mix cornstarch with remaining 1/4 cup water and stir into sugar mixture with vanilla.

Cook over medium heat, stirring constantly, until slightly thickened. Add lemon juice. Remove from heat and strain sauce into sauce boat. Serve warm. Makes 1 3/4 cups.

Cream Chantilly

1 cup whipping cream

3/4 teaspoons vanilla

3/4 teaspoons brandy

2 teaspoons Grand Marnier

2 tablespoons powdered sugar

Whip cream until frothy. Beat in vanilla, brandy, Grand Marnier and powdered sugar. Beat until stiff. Makes about 1 1/2 cups.

DEAR SOS: I think Mrs. M.M., who requested an apple-glazed brisket, would prefer this one. It’s better than the one you printed.

--Mrs. C.C.

DEAR MRS. C.C.: I think you’re right.

APPLE-GLAZED BRISKET

1 (4 to 5-pound) boneless beef brisket

1 medium onion, quartered

2 large cloves garlic, halved

10 whole cloves

1 (10-ounce) jar apple jelly

1/3 cup dry white wine

3 tablespoons Dijon or spicy brown mustard

3 tablespoons minced green onions

1 1/2 teaspoons salt

3/4 teaspoon cracked black peppercorns

3/4 teaspoon curry powder

Chopped parsley

Place brisket, onion, garlic and whole cloves in large Dutch oven. Add water to cover. Bring to boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender. Drain brisket, cover and refrigerate up to 24 hours.

Combine apple jelly, white wine, mustard, green onions, salt, peppercorns and curry powder in small saucepan and heat until jelly melts, stirring occasionally. Place brisket in shallow roasting pan. Brush with glaze and roast at 325 degrees 45 minutes, basting frequently with glaze.

Carve brisket into thin slices and serve with remaining glaze. Garnish with chopped parsley. Makes 8 servings.

Each serving contains about:

404 calories; 625 mg sodium; 99 mg cholesterol; 18 grams fat; 30 grams carbohydrates; 31 grams protein; 0.2 grams fiber; 39% calories from fat.

DEAR SOS: I’m looking for a Zucchini Salsa recipe to serve with roasts, chips or Mexican food, but can’t find one.

--MADELEINE

DEAR MADELEINE: We transformed a typical Salsa Cruda into Zucchini Salsa with the hope it will meet your expectations. Let us know if it’s close.

ZUCCHINI SALSA

3 small zucchini, thinly sliced

2 jalapeno chiles, seeded, deveined and minced

4 teaspoons olive oil

Juice of 1 lemon

1/2 teaspoon salt

1/4 teaspoon black pepper

2 jalapeno chiles, seeded, deveined and coarsely chopped

2 large tomatoes, seeded and coarsely chopped

1 green onion, coarsely chopped

2 cloves garlic, minced

Juice of 1 lime

Combine zucchini, minced jalapeno chiles, 3 teaspoons olive oil, lemon juice, salt and pepper in jar. Cover tightly and shake well. Let stand 1 hour. Drain.

Combine chopped jalapeno chiles, tomatoes, green onion, garlic, lime juice and remaining olive oil in food processor container. Process until finely minced, but not mushy.

Combine zucchini and tomato mixtures and blend well. Spoon into sterilized jars. Store in refrigerator. Makes about 2 pints or 32 (2-tablespoon) servings.

Each 2-tablespoon serving contains about:

10 calories; 38 mg sodium; 0 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 0 grams protein; 0.2 grams fiber; 52% calories from fat.