Does anyone remember a CL dessert that had a bread pudding like bottom, red grapes with chopped rosemary sprinkled on top? I'd love to have that recipe again. I think it ran in the early '90s.
I looked in MC 6.0 and couldn't find a match, sorry. Hope someone can recall it for you. Did you try the index?
Alright, I'm going out on a limb here, but could it be this focaccia recipe?
Focaccia w/ Red Grapes
3 cups flour
3/4 cup warm water
1/8 cup yeast
1 T fresh rosemary
1/2 cup olive oil
1/4 cup sugar
1 cup red grapes
Dissolve the yeast in the warm water. Mix in the flour, salt and knead until smooth and elastic. Allow to rise until twice in size. In a small saucepan heat the oil with rosemary.
Strain oil and allow to cool. Mix the oil and half the sugar with the risen dough. Spread the dough into a 25cm.x40cm. (10"x15") pan. Arrange grapes on top of dough, sprinkle with remaining sugar and bake in a preheated oven (400°F) for about 20 minutes.
Sorry lorilei you're getting warmer but the crust is kind of a bread pudding custard affair. No such luck with the indexes for '94 or '95. It must have been in '92 or '93. Who has access to these years out there?
[This message has been edited by lsdesign (edited 12-06-2000).]
I just so happened to have this one - did a search for "Rosemary" in my desserts category and only came up with two recipes - this was one of them. Here you go! (It must have looked good to me to end up in my database - have you made this before?)
CookWare(tm) from Cooking Light(r)
Miascia (Mixed Fruit Tart)
SOURCE: Cooking Light YEAR: October 1993 PAGE: 69
INGREDIENTS FOR 8 SERVINGS:
1/4 cup raisins
1/2 cup boiling water
8 (1-ounce) slices day-old white bread
1-1/2 cups 1% low-fat milk, divided
Vegetable Cooking Spray
1-1/2 cups peeled, chopped Rome apple
1 cup peeled, chopped pear
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons sugar, divided
2 tablespoons cornmeal
1 tsp. grated lemon rind
3 eggs, lightly beaten
1/2 cup seedless red grapes, halved
2 tsp. chopped fresh rosemary
2 tsp. olive oil
This tart is reminiscent of bread pudding and smells divine while baking.
From the Lombardy region of northern Italy, it plays off the contrast of sweet
Combine raisins and boiling water, let stand 15 minutes. Drain and set
Trim crusts from bread. Cut each slice into 4 triangles; place in single
layer in a 13x9x2 inch baking dish. Pour 1/2 cup milk over bread; let stand 5
Carefully (bread will be soggy) arrange bread triangles in the bottom of a
10-inch quiche dish coated with cooking spray. Top with apple and pear.
Place flour in a medium bowl; gradually add remaining milk, stirring with a
wire whisk until blended. Sitr iin 1/4 cup plus 1 tablespoon sugar, cornmeal,
lemon rind, and eggs; stir well. Pour milk mixture over apple and pear; top
with raisins and grapes, and sprinkle with rosemary. Drizzle oil over
mixture, sprinkle with remaining sugar.
Bake at 350º for 50 minutes or until set; cool on wire rack. Cut into
Yield: 8 servings (serving size: 1 wedge)
Calories 207 (20% from fat) Fat 4.5g
Grace, thank you thank you thank you, for takeing the time to find this! I had fogotten the other fruits included in this one. I made this maybe a half a dozen times back when it first came out until my husband said STOP, it's too wierd! I love this dessert myself, it is unusual but it is light and not too filling. And the taste is wonderful for those rosemary lovers out there.
lsdesign - This is a good example of the magic of this forum! I never would have known about this recipe. Thanks for asking the question and, Grace, thanks for doing the research .
It looks a bit fussy to make, but interesting. I'll try it soon.
Hey ladies, you're welcome!!! I enjoy trying to find those lost recipe, since it is quite easy for me with the database (plus I have all the old issues, so if worse comes to worse I can search through them). But anyway, I agree with you Ginny - I know I thought this recipe looked interesting at one point, but it was sooooo long ago, I'd completely forgotten about it. I love this board too for turning me on to new stuff all the time. I may have to try this one soon....
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