Chef Anne Feinman
“Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends.” ~ Jasmine Heiler
In reflecting on this quote, I have two very special friends who have shared recipes with me, and now, I would like to share them with you, our Coastal Breeze readers.
The first is a recipe that I have been using here at our restaurant, Mangos Dockside Bistro, at The Esplanade….yes, I thought it was quite the fit! Moist and delicious and our customers call out for more, more, more! We also whip up a very delightful Mango butter to spread on this bread.
Doris Lacouture’s Mango Bread:
• 2 c. flour.
• 2 tsp. baking soda.
• 1/2 tsp salt.
• 1 tsp vanilla.
• 1 2/3 cups sugar.
• 3/4 cup vegetable oil.
• 1/2 cup chopped walnuts.
• 2 cups diced fresh mango.
• 3 eggs.
• 1/2 cup golden raisins.
Mix all ingredients in a large mixing bowl. Bake in a cake pan or Bundt pan @ 350 for 45 -50 minutes. Makes 24 muffins also, and take 30 minutes to bake.
The second recipe was shared with me by Tom Kalacia. I have always loved bread puddings, and yes, they are quite the hit at any dinner party. I decided to change this recipe just a bit, by using my day old buttery croissants. WOW…what a great thought!
Tropical Coconut Bread Pudding:
• 3/4 cup Coconut Rum.
• 3/4 diced canned pineapple.
• 3/4 cup coconut flakes, lightly browned.
• 7 eggs.
• 1 1/2 gallons toasted bread crumbs or croissants.
• 3 cups sugar.
• 3 cups milk.
Blend rum, eggs and sugar together. Fill your oblong cake pan with bread crumbs or croissants (cubed or torn into bite size pieces). Sprinkle with coconut flakes and pineapple and then pour the wet ingredients over the top to saturate your bread crumbs. Bake for 1 hour until custard is set.
I hope you will try each of these recipes, and I look forward to receiving one of your favorites that I could showcase at our restaurant. Please email ChefAnnieMangos@aol.com
I look forward to seeing you soon in our new location at The Esplanade. Remember, Chefs Express has moved and is now enjoying a beautiful view of Smokehouse Bay, and has been incorporated into the catering division of Mangos and Lilly B’s Specialty Market. 239-393-2433.