Homestead Apple and Sage Bread Pudding

 This recipe blends the hearty comfort of a traditional bread pudding with the unique flavors of sage and apple, commonly found on homesteads.

Ingredients:

• Stale bread (from your own oven)
• Milk (from your cow)
• Eggs (from your chickens)
• Honey (from your beehive)
• Apples (from your orchard)
• Sage (from your herb garden)
• Butter (from your cow)
• Cinnamon
• Nutmeg

Instructions:

1. Prepare the Bread: Cut stale bread into cubes.
2. Make the Custard: In a large bowl, whisk together milk, eggs, honey, and a pinch of cinnamon and nutmeg.
3. Sauté Apples and Sage: In a skillet, melt butter over medium heat. Add thinly sliced apples and chopped sage. Cook until apples soften and become fragrant.
4. Combine Ingredients: In a greased baking dish, layer bread cubes, apple-sage mixture, and custard. Repeat layers as needed.
5. Bake: Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Uncover and bake for an additional 15-20 minutes, or until golden brown and set.

Note: For a richer flavor, consider using cream instead of milk, if available. You can also add raisins or other dried fruits to the pudding for extra sweetness and texture.

This recipe is a delightful way to use up stale bread and enjoy the bounty of your homestead. The combination of sweet apples, savory sage, and creamy custard creates a truly unique and satisfying dish.

Apple Crisp Like Grandma Used to Make (1800s Style!)

 

Here's a recipe for Apple Crisp that would have been right at home on a homestead in the 1800s:

Ingredients:

• 4-6 apples (whatever kind you have on hand!) - peeled, cored, and sliced
• 1/2 cup flour (wheat flour was most common)
• 1/2 cup rolled oats (a readily available breakfast staple)
• 1/4 cup brown sugar (packed) - OR if you only have white sugar, use that!
• 1/4 cup cold butter
• 1/2 teaspoon ground cinnamon (a popular spice)
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish (cast iron would be perfect if you have it!).
2. In the baking dish, toss your sliced apples with a squeeze of lemon juice (if you have any, it helps prevent browning).
3. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt together. Using your fingers or a pastry cutter, work the cold butter into the dry ingredients until it resembles coarse crumbs.
4. Sprinkle the crumb topping evenly over the apples in the baking dish.
5. Bake for 40-45 minutes, or until the apples are tender and the topping is golden brown.

Tips:

• You can add a splash of water or milk to the crumble topping if it seems too dry.
• For a richer flavor, add a tablespoon of chopped nuts (walnuts or pecans would be good choices) to the crumble topping.
• Serve warm with a dollop of cream or a scoop of vanilla ice cream (if you have it!), or enjoy it plain for a simple and delicious dessert.

This recipe uses ingredients that would have been readily available on a homestead, and it's easy to adjust based on what you have on hand. Enjoy a taste of history!

A blast from the past: Deviled eggs with a twist

 Craving a touch of history on your plate? Look no further than this recipe for Deviled Eggs Royale! Dating back to the late 19th century, deviled eggs were a staple of fancy hors d'oeuvres platters. This version adds a touch of sophistication with a luxurious twist, perfect for showcasing the beautiful yolks of your own backyard eggs.

Ingredients

• 6 hard-boiled eggs from your happy hens
• 1/4 cup mayonnaise (preferably full-fat for best flavor)
• 1 tablespoon Dijon mustard (whole grain for an extra kick)
• 1 tablespoon finely chopped shallots
• 1 tablespoon chopped fresh chives, plus extra for garnish
• 1/4 teaspoon smoked paprika, plus extra for garnish
• Salt and freshly ground black pepper, to taste

Optional Add-Ins:

• 1 teaspoon finely chopped fresh dill
• 1/4 cup crumbled blue cheese
• 1 tablespoon finely chopped roasted red peppers

Instructions

1. Hard-boil your eggs: This can be done in various ways. Here's a simple method: Place your eggs in a single layer in a saucepan. Cover them with cold water and bring to a boil over high heat. Once boiling, immediately remove from heat, cover, and let sit for 12 minutes. Drain and rinse with cold water to stop the cooking process. Peel the eggs once cool enough to handle.

2. Prepare the filling: Halve the eggs lengthwise and carefully remove the yolks. Using a fork, mash the yolks in a medium bowl until smooth. Add the mayonnaise, Dijon mustard, shallots, chives, smoked paprika, salt, and pepper. Stir until well combined. If using any optional add-ins, incorporate them now.

3. Assemble the deviled eggs: Spoon the filling mixture back into the egg whites, creating a small mound. You can use a piping bag for a more elegant presentation.

4. Garnish and serve: Sprinkle with additional smoked paprika and a sprinkle of fresh chives. Serve chilled.

Tips:

• For a vintage touch, serve on a small plate with a doily or a bed of lettuce leaves.
• Want to add a bit of heat? Include a pinch of cayenne pepper in the filling.
• Leftovers? No problem! Deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days.

The History of Deviled Eggs

The exact origin of deviled eggs remains a mystery, but they appear in cookbooks as early as the 18th century. By the late 19th century, they were a popular choice for upscale hors d'oeuvres. Their name likely comes from the "devilish" spicy filling used in some early recipes. This version, with its creamy mustard and paprika twist, offers a more refined yet approachable take on this classic dish.

 

Backyard Bounty, Modern Twist

This recipe celebrates the simple yet delicious bounty of your backyard coop. Fresh, vibrant eggs elevate the dish, adding a layer of richness and flavor. So, gather your ingredients, get creative with your add-ins, and impress your guests with this unique take on a timeless recipe!