AUTUMN 2012
Cranberry Orange Bread Pudding: White crusty bread (French bread or driedout rolls)—enough to fill a 9 x 13 pan nearly to the top. Cut bread into 1-inch cubes. 1 cup dried cranberries 2 cups heavy whipping cream 3 cups milk 2 Tbs. vanilla 1/2 cup orange juice concentrate pinch of salt 1/2 tsp. cinnamon zest of one orange
Voted Most Favorite Dessert: Cranberry Orange Bread Pudding Anna Marie Cizenski, Food Service Manager, McHarrie Pointe
“The biggest pay off of cooking is making people happy.” —Guy Fieri, Food Network Star of Diners, Drive-Ins and Dives.
F
ood takes center stage throughout the celebrations of our lives…. from birthdays to holidays, weddings, baby showers, and everything in between, we not only eat to live, but live to eat! The residents of McHarrie Pointe Assisted Living enjoy restaurant-style dining and a full array of menu choices to please every palate. “I always do my best to get our residents anything they want,” says Anna Marie Cizenski, Food Services Director at McHarrie Pointe. Four times a year, residents meet with Cizenski to discuss the seasonal menu. Everyone is encouraged to share their ideas and suggestions. “Our most popular menu items are homemade soups and sandwiches, roast beef, pasta alfredo, fried shrimp, cream puffs, and apple and cherry pie,” says Cizenski. Cizenski started working as a dishwasher at McHarrie Place 32 years ago when the organization was located on Townsend Street in the city of Syracuse. Throughout the years and relocation to Baldwinsville, her role evolved from dishwasher to assistant supervisor to Director of Food Services. When asked what has made her the happiest in her job over the past three decades she exclaims, “Doing everything I can to make our residents happy!” n
8 eggs 1 1/2 cups white sugar Spray a 9 x 13 pan heavily with cooking spray or grease with butter. Place the bread into the 9 x 13 pan until it reaches close to the top. Sprinkle the dried cranberries on top of the bread. In a large bowl, mix the remaining ingredients together until smooth. Pour evenly over the top of the bread. Bake in a preheated oven at 325° for 60 – 65 minutes, or until the center of the pudding is soft, but not runny. Remove from the oven and serve with the following: 8 ounces heavy whipping cream— whipped to stiff peaks and then add 2 Tbs. powdered sugar Cranberry Topping: 2 cups fresh cranberries, roughly chopped 1 1/2 cups white sugar 1 stick butter 1/3 cup heavy whipping cream 1 tsp. orange zest 1/3 cup freshly squeezed orange juice In a medium-sized sauce pan, melt the butter and sugar until the sugar begins to dissolve. Add the whipping cream and remaining ingredients and bring to a boil for 4-5 minutes until the cranberries soften and the sugar is completely dissolved and no longer granulated. Pour the cranberry topping over the bread pudding and top with the whipped cream.