Author: Northerly Nosh

I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.
Posted in Breakfast

Minnesota Delights: Baker’s Wife Doughnut Pudding with Spiced Rum Sauce

Posted on by Northerly Nosh

Yesterday I brought this lovely breakfast pudding to my MOPS brunch. It won the “Freshest Idea” Award! It was so delicious not to share with you all. ENJOY.

Doughnut Pudding with Spiced Rum Sauce

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For the Pudding
Butter for the pan
8 – 10 Baker’s Wife Bakery (my neighborhood bakery) cinnamon sugar cake doughnuts, cut into 1 inch pieces
8 large eggs (from my backyard chickens)
2 tablespoons dark rum or 1/2 teaspoon rum extract (optional)
1/2 teaspoon ground cinnamon
1/2 cup coconut palm sugar
2 teaspoon vanilla extract
2 cup whole milk
1 1/2 cup heavy whipping cream

Spiced Rum Sauce
1 cup (packed) brown sugar
1 stick unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or dark rum
3/4 teaspoon ground cinnamon

Make the Doughnut Pudding
Preheat the oven to 350°F (176°C).

Butter a casserole dish or cake pan.

Place the doughnuts in the pan.

In a bowl, whisk the eggs, rum if using, cinnamon, sugar, and vanilla until well blended. Add the milk and cream and whisk to blend. Pour the mixture over the doughnuts, turning the top pieces so that all of the doughnuts become soaked in the liquid.

Bake for 45 to 50 minutes, until the pudding is browned on top and firm in the center. Let cool for 10 minutes in the pan.

Note: If making ahead cool and plastic wrap, refrigerate up to 3 days or wrap for freezing and freeze up to 3 months.

Make the Rum Sauce
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.

Serve the pudding warm, drizzled with the rum sauce.

Note: If you made it ahead of time. Thaw to room temp and put in a 350 F for 20 minutes to reheat. For rum sauce it can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.

Posted in - Pork, - Red Meat

Minnesota Delights: Cossetta’s Tiny Meatballs

Posted on by Northerly Nosh

Cossetta’s Tiny Meatballs

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Adapted recipe from Cossetta’s

2 heals of fresh bread
6 T. milk
1 large onion
6 cloves garlic
1 pound ground beef
1 pound ground sweet Italian pork sausage
2 whole eggs, lightly beaten
2 egg yolks, lightly beaten
2 T. finely chopped fresh Italian flat leaf parsley
1 T. dried oregano
1 cup grated Parmesan or Romano cheese
1/2 tsp. ground allspice
1 T. dried sage
1 tsp. ground fennel
1 tsp. salt
freshly ground black pepper to taste
dried breadcrumbs (for work surface)
olive oil (for frying)

Pulse bread heals in food processor to make fresh bread crumbs. Place bread crumbs in a small bowl with the milk and let stand until absorbed. Puree onion and garlic in food processor.

Place ground meats in a large bowl and add onion/garlic puree, soaked breadcrumbs and remaining ingredients (except for dried breadcrumbs). Mix with hands until just combined.

Sprinkle work surface with dried bread crumbs. Roll meatball mixture into 12 inch long thin strips (sort of like making Play-Doh snakes). Line strips up on work surface and cut into 1 inch lengths. Roll these 1 inch lengths into meatballs. You can skip the snake making step if you wish; it just helps keep the size consistently small which is important for this recipe.

Lightly coat the bottom of a large skillet with olive oil. Working in batches, cook meatballs until browned and cooked through over medium-high heat (approx 1-2 minutes). Transfer cooked meatballs to a paper towel lined baking sheet to drain.

Using two pounds of meat, this recipe makes enough tiny meatballs to feed a tiny country. Package cooked meatballs in zipper top plastic freezer bags and store frozen for up to 6 months.