AUTUMN BRUNCH ~ SAVORY BREAD PUDDING with MUSHROOMS & PARMESAN CHEESE / APPLE WALNUT SALAD

"The autumn leaves drift by my window,

The autumn leaves of red and gold ..."

(http://www.johnnymercer.com/FAQ/Autumn%20Leaves.htm)

~ Autumn leaves of red and gold

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SAVORY BREAD PUDDING with MUSHROOMS & PARMESAN CHEESE

~ After a workout tidying up the garden for the winter, pop this 'make-ahead' rich savory custard (adapted from Bon Appetit-Nov 2006) into the oven. Put on Claude Debussy's 'Prelude on the Afternoon of a Fawn', toss a salad, grab a glass of wine and enjoy the fruits of your labor ...

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1 1-pound loaf crusty country-style white bread (like Great Harvest)

1/4 cup extra-virgin olive oil

4 tsp. chopped fresh thyme (still should be good from the garden)

1 large minced clove garlic

6 Tbsp. (3/4 stick) unsalted butter

1 pound thinly sliced assorted fresh mushrooms

(such as crimini, button, portobello, and stemmed shitake)

1 1/2 cup finely chopped onion

1 1/2 cups thinly sliced celery

1/2 cup finely chopped red pepper

1/2 cup finely chopped green or yellow pepper

1/3 cup chopped fresh parsley

3 1/2 cups heavy whipping cream or 1/2 & 1/2

8 large organic eggs

1 tsp. coarse salt

freshly ground black pepper to taste

1 cup finely grated Parmesan cheese

• Preheat oven to 375-degrees. Butter 13x9x2 inch glass or ceramic baking dish.
• Cut bottom crush and short ends off bread. Slice remaining bread with crush into 1-inch cubes (about 10 cups loosely packed).Place cubes n very large bow. Add oil, thyme, and garlic;toss to coat. Spread cubes or on large rimmed baking sheet. Sprinkle with salt & pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return coated bread cubes to same very large bowl.
• Melt better in large skillet over medium-high heat. Add mushrooms, onion, celery, and peppers. Saute until soft and juices have evaporated, abut 15 minutes. Add sauteed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt & pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. Cover and refrigerated several hours or overnight.
• Preheat oven to 350-degrees. Bake uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before serving. (10-12 SERVINGS)

Note: Vegetarians invited for Thanksgiving? Consider this as a hearty option ...

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APPLE WALNUT SALAD

~ Flavors of the season blended to please the palate.

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1 healthy head Boston Bibb
(or a mix of radicchio, frisée, Boston or Bibb and romaine lettuces)

1 tart sliced green apple like Granny Smith

1 sliced Red Delicious apple

4 oz. crumbled Gorgonzola or other blue-veined cheese

1/2 cup toasted chopped walnuts

Dressing:

1/3 cup extra-virgin olive oil

2 tsp. Dijon mustard

2 cloves minced garlic

1/2 tsp. white pepper

1/4 cup white balsamic vinegar

• Line a salad bowl or platter with a few lettuce leaves. Add the remaining bite-size pieces of lettuce, combined with the apples, cheese and walnuts.
• Whisk dressing ingredients and pour over salad. Lightly toss and serve immediately. (6 servings)