My Mom’s Bread Pudding • Rosie Nelson

Note from curator Rozanne Gold:  What a charming story from Rosie Nelson, who shares with us not only a delicious recipe, but a delightful, warm, and unexpected peek into a family holiday.  And what a family it is.  Her mother, Dr. Judy Nelson is Chief of Palliative Care at Memorial Sloan-Kettering in NY, her dad Eric is a crackerjack lawyer, and Rosie, a recent college grad, is an advertising exec, with an exuberant passion for food and…bread pudding. You’ll find out why, here. Thank you, Rosie.  (p.s. Rosie was one of the teen sous-chefs who helped test recipes and had a starring role in my book “Eat Fresh Food: Awesome Recipes for Teen Chefs, Bloomsbury, 2009.)  

My Mom's Bread Pudding by Rosie Nelson

I was about ten years old, I came home the day before Passover (a holiday where one eats matzoh) only to find a gigantic homemade bread pudding sitting in the kitchen. 

Having a few years of Hebrew school under my belt, if I had learned anything about Judaism, it was that we do not eat leavened bread during the eight day-period that Passover is celebrated. Why then had my mom, who had spent many more Passovers than my ten, listening to her father (my grandpa) retell the story of the Jews’ hasty exodus from Egypt, put together this soon-to-be forbidden pudding that we would no longer be able to enjoy?

My mother, a renowned doctor, had a logical response:  She didn't want the three loaves of bread remaining in the kitchen to go to waste.  So she made bread pudding; and the three of us enjoyed a warm delicious dessert that night.  Naturally, the majority of the pudding was left in the dish, staring at me every time I walked into the kitchen.  What could I do but take another bite?  Was that a bit of Grand Marnier, I tasted?  The texture was so creamy.  The raisins were so plump and sweet. The holiday had begun, the pudding now off-limits, and I remained taunted by my mother’s great baking skills.  Restraint is not one of my virtues. How sad to have that gorgeous pudding go to waste.  But as the bread pudding sat-in-state as the holiday progressed, the only choice was to throw it away! My mom's seemingly logical plan to avoid being wasteful no longer seemed as logical — now that along with the bread, the milk, spices, sugar, eggs, and raisins now also had to be trashed, not to mention the hour of work she spent making it.

As a ten-year-old, little did I know that bread pudding would create lifelong memories of holidays past, family gatherings, thrifty meals and, unpredictably, of Buenos Aires, where I spent six months studying during a semester of college. To say that food and cuisine were central aspects of Argentine culture is an understatement.  My wonderful host mother, Monica, made countless memorable meals over which we discussed everything — from politics to art to cooking. I loved the experience so much that, one year later, I returned with my friend Shanen and stayed for a month.  

On our first night, Shanen and I walked the local streets to a steakhouse, where we found ourselves five more times during our stay.  After a huge meal, the panqueques con dulce de leche (crepes filled with dulce de leche) caught Shanen’s eye while the Budín (bread pudding), caught mine.  We polished off all of it, only to find out that the bread pudding was a portion meant for four!  But we ordered it again, and again.    
 
I think of bread pudding every Spring, the time of year when Jews all over the world share a traditional Seder meal.  But I think of my mother every time I see bread pudding on a restaurant menu.  It is now fifteen years since the Passover bread pudding story began but I know the memory of the forbidden dessert will make the holiday seem a little bit sweeter next year.     

The recipe is written in my mother’s handwriting.  Sometimes we make it with fresh blueberries, and sometimes we make it with chocolate chips.  And sometimes we bake it as is (and not in a water bath).   

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My Mom’s Bread Pudding

Serves 8

Butter for greasing pan
4 - 5 cups stale white bread cubes
¾ cup raisins
4 large eggs
¾ cup sugar
1 teaspoon vanilla
1 teaspoon Grand Marnier
1 teaspoon ground cinnamon
½ teaspoon freshly-grated nutmeg
½ teaspoon salt
3 cups milk
Preheat oven to 350 degrees.

1. Spread the bread cubes in a buttered 2-quart baking dish.  Scatter raisins (or blueberries or chocolate chips) over the bread.

2. Thoroughly whisk together: eggs, sugar, vanilla, Grand Marnier, cinnamon, nutmeg and salt.  Whisk in milk.  

3. Pour the liquid mxture over the bread and let stand 30 minutes, periodically pressing bread down with spatula for absorption.  Please dish in a water bath (fill pan about ½ up sides of the dish – use scalding hot tap water.)  Bake until puffy and firm in the center – about 1-1/4 hours.  Serve warm, room temperature or cold.  

Note by RG: Although Rosie’s story is related to Passover, the bread pudding recipe is wonderful all year long. Top with fresh blueberries or peaches in summer; ripe pears in the fall, or bittersweet chocolate, any time.  

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Hilde’s “Overdue” Carrot Soup • Ruth Zamoyta

Note from curator Rozanne Gold: This recipe, rumored to induce labor, was lovingly shared with me by Ruth Zamoyta who is the Development & Communications Director at New Jersey Theatre Alliance, a published poet and playwright.  The recipe was written by Ruth’s South African friend, Hildegarde Webber.  Hilde and Ruth’s husbands were both students at Yale’s School of Management in New Haven, Connecticut in the early 1990s.  Ruth keeps this piece of handwritten history in a recipe box that her mom, Carolyn Zamoyta, gave her – “a box overflowing with ingredients scribbled on index cards, cut from newspapers, magazines, mayonnaise jar labels, and sugar boxes.”  I made the soup; it is delicious.  

Hilde’s “Overdue” Carrot Soup by Ruth Zamoyta

My baby was due December 7th, 1994.  I had planned ahead.  All the Christmas presents had been bought, wrapped, and placed under the tree by November 30th, in case he arrived early.

Ha.

By December 15th, I was dragging my 40-pound-overweight body around downtown New Haven, Connecticut, trying the old wives’ remedy for over-dueness: walking. In the Yale bookstore I ran into my friend Woody who was studying midwifery. I told her that I was trying to induce labor by walking. 

“It’s actually the opposite,” she said. “Your uterus needs to relax and store up some energy.  Go home and take a nap.”  So, I retraced my steps back home to graduate family housing — one whole mile — and collapsed in my bed. I woke up around three o’clock.  No contractions.  That’s when my friend Hilde called.  She sighed and said, “You need the soup.” I asked her to explain. 

Hilde said that when she was overdue with her son, a friend had given her a special carrot soup recipe known to induce labor instantly in the most wretched and piteous of overdue mothers. I told her I was desperate and would try anything, so she drove over and gave me this recipe, transcribed in pencil, on an 8 ½ x 11 sheet of paper. Note the bottom line: "If all else fails, try castor oil!" 

The ingredients were pretty standard, except for the heavy cream, so I had my husband run out and get that. As I sliced the carrots, I instinctively knew that this would work. I threw everything in the pot and stirred occasionally, envisioning holding a baby in my arms the next morning. I glanced at the front door of the apartment, to make sure my overnight bag was at its side, ready to grab and go. I looked in the freezer and made sure the pre-made dinners were still there. I glanced at the tree, twinkling in the living room. 

Soon the soup was ready.  I filled a bowl for myself (my husband wouldn’t touch it) and ate the last spoonful.  It was time to go to the hospital. 

It was a fairytale birth, a long but happy pain, and the biggest surprise was when I was on the delivery table, waiting for the next urge to push, and I pushed, and the baby crested, and the nurse down below exclaimed, “He has red hair!”  My husband (brown hair) and I (a blonde) looked at each other incredulously. Minutes later, when I held my little son to my chest, I looked down and saw that it was true: I had given birth to a carrot top.  

There are some other interesting phenomena surrounding my son, Colm O’Toole’s, birth and hair. When we heard that red hair must come from both sides of the family, my husband and I had to do some investigating. It turns out that my grandfather's mother had red hair, and on Sean's side, his grandmother had had red hair, though it was already white by the time Sean was born, so he hadn't known. 

It just so happens that Colm was born on December 17th, Sean's grandmother's birthday — the granny with the red hair. Also, if you count back 9 months from December 17th, you get March 17th — St Patrick's day.  Colm is now 21, and my other children Róisín O'Toole, 24, and Liadain O’Toole, 12.  No soup was required. 

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Hilde’s “Overdue” Carrot Soup by Ruth Zamoyta

 Serves 6

Hilde’s “Overdue” Carrot Soup
4 tablespoons butter (unsalted)
1 onion, chopped (5 oz. onion)
4 carrots, peeled and sliced (about 10 oz.) 
1 stalk celery with leaves, chopped
2 medium potatoes, peeled & diced (about 10 oz.) 
2 sprigs parsley
5 cups chicken stock (or canned broth)
1 cup heavy cream
Salt & freshly ground black pepper

Melt the butter in a large pot, add the onion, carrots, and celery and cook for 10 to 15 minutes, stirring from time to time. Add the potatoes and parsley and stir two minutes.  

Stir in the stock and cook, partially covered, until potatoes are tender, about 20 minutes.  Put through a strainer or vegetable mill or puree in a blend or food processor.  

Return to the pot, stir in the cream, add salt and pepper to taste and reheat without boiling.  Serve hot or cold (Can also add paprika and other spices to taste.)  (If all else fails, try castor oil!!!)    

** Note from Rozanne: I added a large pinch of garam masala and used fresh thyme from my window box, instead of parsley.

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Nana's Cookies • Marie Simmons

Note from curator Rozanne Gold: Marie Simmons, a star in the culinary galaxy, shares reminiscences and recipes so vivid that we decided to feature her story in two parts. Part I includes a beautiful essay about her Italian family at the turn of last century and illustrates a cherished view of life – one that included hard work, strong familial ties and values, great meals, and a slew of handwritten recipes dictated by Marie’s grandmother and penned by her mother. The culmination of this is Marie’s love of cooking and her status in the food world. She is an award-winning author of numerous cookbooks and a beloved cooking teacher.  Originally from New York, Marie now lives in Eugene, Oregon, a place she considers “paradise.” She bicycles everywhere and is smitten with the vast amount of culture that Eugene provides. The timing for our connection is fortuitous. Marie’s newest cookbook, Whole World Vegetarian (Houghton Mifflin Harcourt), is just out this week. Never mind that Nana’s addictive pepper cookies (known as taralli) are made with lard! Thank you, Marie, and congratulations on the publication of another wonderful cookbook. 

Nana's Cookies by Marie Simmons

Antonette Abbruzzese, my grandmother, (I was named Marie Antonette for Nana) was born on the lower East Side of Manhattan on December 19, 1890.  Her husband, my Grandpa, was a gentle, sweet man who was very proud of being able to read the daily English newspaper. He was born on January 20, 1880 in the village of Forenza in the remote region of Basilicata — the area of Southern Italy often referred to as the boot. His father died when Grandpa was a small boy and he eventually moved to live near relatives in New York City with his older brother Michael and his mother. Grandpa became a barber for a military installation on Long Island. 

Nana and Grandpa maintained a small backyard farm where Grandpa sold produce, honey, fruit, fresh eggs, and beautifully grown vegetables. It was in a small Italian immigrant community in the Hudson Valley village of Milton, New York. 

Nana enjoyed cooking healthful meals for her extended family of 9:  She had 8 children: Marie Louise, (Tessie) Maria Theresa (Tessie taught school and never married), Grace, Rita, Joseph, Emmaline, and an adopted daughter Maggie, orphaned at the age of 9 and raised by Nana and Grandpa. Their home was always open to family and friends and many of the recipes in my cookbooks describe the hearty meals prepared there. I especially loved the big platter called Aunt Milie’s Cannellini Beans and Rice that made its way into my book, Rice the Amazing Grain. (page 132). It makes me hungry today even thinking about it.

My grandfather was remarkable in that he firmly believed in educating his daughters. (His son Joseph was in the Marines in the Pacific during the war.)  Grandpa’s three oldest daughters all went to school and became teachers. But Aunt Rita, evidently extremely bright, obtained a scholarship to Cornell University when she was only 16 years old. Marie and Tessie borrowed money to help pay for books (they were teachers by now) and got Rita settled into her school year at Cornell. What I find amazing about this saga is how open minded my grandfather was.  I remember a family saying: You give your children your love and the love of God and you give them wings. You let them fly. And, that is what they did.

My mother, Marie Louise, was a retired school teacher and a “super” organizer! She, along with Aunt Tess and Aunt Rita, ran a tight ship.  Our family gatherings were always punctuated by “You, sit here; you, sit there.”  No one sat on their own volition — You just waited to be told where!

Now to the handwritten recipes: Most of the recipes were printed by Mom as they were dictated by Nana. I retested many for accuracy.  After all, Nana measured her ingredients with a large chipped ceramic mug.  She would dip deep down into a big vat of flour and skimmed off the excess with the back of her hand. Not the most accurate measuring, I’d say, but the most immediate.  I’d worked most of my life in the magazine test kitchen at Woman’s Day magazine and so I had precision and accuracy pounded into my head. After Woman’s Day I moved on to be Food Editor at Cuisine magazine and then cookbook author, so I thought I knew a little about recipe testing, and accuracy.

Now where to begin in the saga of Mom and Nana’s recipes?  Nana’s Pepper Cookies are tiny savory rings made with yeast and lard and studded with coarse ground black pepper and fennel seeds. I discovered, later in life, how delicious they are with a glass of red wine. I have retested it, but here it is in its original form as written by Nana.

Ingredients

Nana's Pepper Cookies (as edited by Marie)
2-1/2 lbs. flour
2 tsp. dry yeast (add 1 tsp. sugar and warm water)
1 lb. lard
1 tbsp. salt mixed in 1/2 cup water
4 heaping tbsp. coarse black pepper
1 tbsp. fennel seed
2 cups lukewarm water

Directions

Mix flour, pepper, fennel seeds.  Dissolve yeast (and sugar) in lukewarm water.  Stir in flour mixture.  Melt lard (warm) and add to mixture — then add all to mixture with the cups of water a bit at a time. have a bowl of warm water nearby and as you knead dough wet your hands.  Work 10-15 minutes.  Cover and put out of drafts (Mom put hers in oven or covered on a chair.) Let rise for 3 hours. Roll in strip about 8" inches and as fat as 2nd finger.  Cut into small rings.  Seal.  Bake 20 minutes in a 400 degree oven. 

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Gina's Aunt's Rice Pudding • Stacey Harwood-Lehman

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Note from curator Rozanne Gold: Gina’s Aunt’s Rice Pudding recipe comes to us by way of New York’s Poet Laureate of the Greenmarkets, Stacey Harwood-Lehman. I’m certain Stacey would love to garnish the rice pudding each season—perhaps a strawberry-rhubarb-ginger compote right now at the height of Spring? Poached pears and star anise in Fall?  Either way, hers is a lovely story with a quixotic recipe scribbled in her own handwriting on a hotel pad of paper. I love it because it’s real…with a missing word or two, the very shorthand that makes cooking mysterious and sometimes serendipitous. Gina’s Aunt’s recipe is very sweet and could use a little scraping of fresh vanilla bean. It could feed your whole block. I messed around with a simple version of my own (see below), inspired by Stacey’s love of rice pudding!  

Gina's Aunt's Rice Pudding By Stacey Harwood-Lehman

Gina and I had been working together for several years when she started dating Tony, a new employee in our agency’s IT department. Soon after Tony joined the staff, I noticed that the usually tech-savvy Gina seemed to be having an uncharacteristically difficult time mastering the new computer system and that Tony was making many visits to our floor to help her. Within a couple of months she announced their engagement. I was among the lucky few of her colleagues to be invited to the wedding. 

At the time I was working in Albany, NY, as a policy analyst for the government agency that regulates gas, electric, water, and telephone utilities. I grew up in a suburb of New York City and had relocated to Albany to attend the state university. It wasn’t my intention to remain in Albany after college but there was a boyfriend and a job, so I stayed.

Gina’s work-station was situated near mine and we became friends even though when she joined the department she was only 19 — quite a bit younger than I was — and right out of secretarial school. She had a terrific fashion sense along with a lively sense of humor and an easy laugh. I was flattered that she liked to take a seat in my work cubicle to dish about office romances and such. 

Gina liked to listen to the radio while she worked and I could hear her singing along, softly and slightly out of key, with the hits. A local rock station played the same two songs every Friday to usher in the weekend: Todd Rundgren’s “Bang on the Drum” (“I don’t wanna work; I wanna bang on the drum all day”) and Four in Legion’s “Party in My Pants,” the lyrics of which Gina heard as “There’s a party at my parents’, and you’re invited,” the perfect mondegreen to reveal her youthful innocence. 

My proximity to Gina made me privy to her wedding plans. But before there was a wedding, there was a wedding shower to be held at the Italian Fraternal Club in Green Island, a small town roughly eight miles north of the state capitol. I was seated at a table of strangers, all of whom seemed to have known each other for decades. My attempts to enter the conversation mostly failed, until I learned that Gina’s aunt, who was seated across from me, had owned a small restaurant that she had recently closed in order to retire. The menu was red-sauce Italian and among her specialties was her rice pudding. I love rice pudding. Would she share her recipe? 

Gina’s aunt was no-nonsense, someone you could imagine at the helm of a busy kitchen where everything was made from scratch and where the menu was likely the same from the day it opened until the day it closed. She explained that the recipe would feed a crowd, a large crowd, so unless I was planning to throw a big party, I shouldn’t bother with it. Never mind, I said. I want to give it try. 

Something in her manner as she spoke, communicated doubt; doubt that I would be able to make a success of it. It was her rice pudding, after all.  She dictated the recipe as I scribbled on a pad that I’d picked up from a hotel where I’d stayed during a recent trip. 

That was decades ago. Gina had two children and divorced Tony. The recipe has been with me through several moves and life changes, stashed in an envelope stuffed with other recipes, some torn from magazines, others written hastily on scraps of paper.  

When I ran into Gina’s aunt at the wedding, she asked if I had tried her recipe. I hadn’t. I was waiting for the right occasion. I’m still waiting.

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Gina’s Aunt’s Rice Pudding

2 lbs. rice
½ gallon milk
5 cups sugar
18 eggs
½ box of raisins
1 stick butter

Cook rice 15 minutes. Drain in colander. Rinse. Beat eggs. Stir eggs over rice. Stir. Add sugar, stir, milk, stir. Put in stick of butter. Stir. Put in oven @350 covered with Reynolds wrap for 1 hour. Remove cover. Stir. Top w/nutmeg. Put back in oven until solid. 

Creamy Rice Pudding
(without eggs)  

1 quart 2%, or whole, milk
6 tablespoons sugar
¼ teaspoon salt
1 teaspoon vanilla extract (or scraping of vanilla bean)
2/3 cup long or medium-grain rice
1/3 cup raisins
Grated nutmeg and/or cinnamon

Put milk in a 3-quart saucepan. Add sugar, salt, vanilla, and rice. Bring to a boil; lower heat to medium and boil, stirring 3 minutes. Lower heat to simmer (tiny bubbles steady on top). Cook 20 to 25 minutes, stirring frequently. Add raisins and cook several minutes until rice is very soft and mixture is thick but still soupy. Will firm upon cooling. Pour into a deep dish. Sprinkle with nutmeg and/or cinnamon. Cover and chill. Serves 4 to 6

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