Innside New Jersey

EAT INN: Fried Pastry Bows and Bread Pudding sweeten the new year!

Fried Pastry Bows

Cenci (Fried Pastry Bows) sprinkled with confectioners sugar are tasty hot or cold. (J.D. Thompson Inn, Tuckerton)

1 cup plus 2 tablespoons all-purpose flour
1 large egg
Pinch of salt
1/4 cup granulated sugar
1 teaspoon vanilla powder (or vanilla sugar or vanilla)

2 tablespoons butter, melted
3 tablespoons Vin Santo (or sherry or rum)
Oil or vegetable shortening for deep-frying
Confectioners' sugar

 

On a work surface, make a volcano of sifted flour with a crater in the middle. Put the egg, salt, sugar, vanilla powder, and butter into the hollow. Gently combine and work the ingredients into a dough with your hands.

When the dough begins to get stiff, moisten with the Vin Santo. Knead well, cover with a cloth, and rest in a cool place for 1 hour.

Roll the dough out very thinly and cut into 8 by ½-inch strips. Tie each strip into a knot.

Preheat the oil to frying temperature.

Deep-fry the bows, a few pieces at a time, in the hot oil until puffed up and golden brown. Drain on paper towels and immediately sprinkle with the confectioners' sugar. Eat hot or cold. Store in an airtight container.

Yield: 12 to 16 bows

 

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Dancer Farm Bread Pudding

The Dancer Farm Bread Pudding is another breakfast sweet topped with whipped cream and a sprinkle of cinnamon sugar. (Dancer Farm Bed & Breakfast Inn, New Egypt)

To get started you'll need a sufficient quantity of leftover bread, muffins, cake, or Danish (any combination) broken in bite-sized pieces, to fill the baking pan.

You'll also need 2 cups fresh, dried, or drained canned fruit (peaches, strawberries, blueberries, apples, pineapple).

1 teaspoon plus 1 teaspoon cinnamon
½ cup raisins or to taste
½ cup shredded coconut or to taste
½ cup chopped nuts or to taste
1 teaspoon vanilla

1/3 cup plus 1/3 cup granulated sugar
15 eggs
1 quart half-and-half cream
½ cup milk
1/3 cup brown sugar

Preheat the over to 400˚F. Coat a 12 by 9-inch pan with nonstick cooking spray.

Fill the baking pan with the bread and pastry pieces.

Layer the first amount of cinnamon, raisins, coconut, nuts, and fruit on top.

In a large bowl, whisk together the first amount of granulated sugar, eggs, cream, milk, and vanilla. Pour slowly over the bread mixture.

Sprinkle the top with the second amount of cinnamon, second amount of granulated sugar, and brown sugar. Cover tightly with foil. (Refrigerate overnight if you can; it lets the liquids soak in. Bring to room temperature prior to baking.)

Bake for 50 minutes, then remove the foil and bake for 10 minutes longer.

Top individual servings with fresh whipped cream and a sprinkle of cinnamon sugar.

Yield: 12 to 16 servings.