1 orange, large, seedless
2 cup cranberries, picked over
2 1/4 cup sugar water
2 eggs, large
1 pinch cinnamon, ground
1 1/2 cup milk
1/2 cup heavy cream
3 tbsp grand marnier liqueur
1 tsp vanilla
8 oz french bread loaf, or italian trimmed of cru
1 heavy or whipping cream
Directions
From Massachusettes' Cape. Delightfully different for Thanksgiving,
Finely grate the peel from the orange. Remove the skin and
membranes for the orange. Section the orange and cut each section
across into thin slices. Combine the orange peel, orange slices,
cranberries 1 1/2 cups sugar and the water in a medium saucepan. Heat
to boiling; reduce the heat. Simmer covered 10 minutes. Remove cover
and continue to cook until slightly thickened, about 5 minutes.
Remove from heat.
Preheat the oven to 325F. Beat the eggs with the cinnamon in a
large bowl until light. Beat in the remaining 3/4 cup sugar, the milk
and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place a layer
of bread over the bottom of a buttered 2 qt souffle dish. Using a
ladle, add enough egg mixture to cover the bread. Spoon one third of
all the cranberry mixture over the top. Repeat the layers two more
times, adding all the egg mixture to the dish before spooning on the
last third of the cranberries. Bake until firm, about 1 hour. Serve
slightly warm or at room temperature with heavy cream. SERVES:8
SOURCE:_As American As Apple Pie_
Servings: 8 servings
Cape Cod Cranberry Bread Bake Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cranberry; Fish; Fruit
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into distant history, certainly as far as early Egypt, and maybe even further. Having said that, mostly, these old cookbooks were just very simple pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he informs us how the cooks of Roman times used many different aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and parsley. During the next few hundred years, the powerful and wealthy competed to lay on the most extravagent meals, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cookbooks are highly popular mostly as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Cape Cod Cranberry Bread Bake recipe.
