BY CHERYL ORR

As we round the corner on a busy holiday season in our little town of Edenton, I was reminded by friends to take a moment to relax and seek peace. That’s not always easy to do when our “to do” lists are longer than hours in a day.

But a few minutes of meditation or prayer can often be just what we need. Take time to enjoy this wondrous season wherever your sanctuary may be—in a chapel or a walk in the woods. Music is a wonderful solace to many, and the Albemarle Chorale has been busy performing throughout the area with its seasonal songs. Many churches, including mine, are offering holiday music. St Paul’s has a noonday concert series, as well as choral Evensong, and a special Longest Night meditation and prayer evening service.

A trip to the gym or a little yoga can also offer a little detox for your body and soul. And a massage at The Retreat on King, or other areas spas, is a delightful experience. Taking a few moments out of your day to relax can rejuvenate you when your time and temper is running short.

A recipe to ease your holiday mornings is a casserole that’s assembled at night and popped into the oven in the morning and ready to feed a crowd. My Sausage and Pimiento Cheese Bread Pudding recipe is a hearty breakfast on a cold morning. You can adjust the recipe and use gluten-free bread, and also substitute sausage with mushrooms for a vegetarian version. This is a savory spin on a classic bread pudding which is usually sweet. As with all bread puddings, it is best served warm with a generous ladle of a steamy sauce. This recipe must be made the night before so that the chunks of moist bread can soak up all of the eggy custard to create a contiguous pudding.

This week, I have included my Savory Sausage and Pimiento Cheese Bread Pudding recipe, along with a recipe for Pimiento Cheese Mornay. This sauce is one of the five “Mother” sauces in French cooking, and simply a bechamel with the addition of grated cheese. Traditionally, it is made with gruyere cheese, but I used the southern staple of pimiento cheese for a new twist. You can also omit the roux of butter and flour and simply reduce the cream, which I often do for a gluten-free sauce.

Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Savory Sausage and Pimiento Cheese Bread
Puddings

Serves 12
INGREDIENTS

• 1 large loaf soft Sourdough, Challah, Brioche or Italian bread
• 1 ½ cups already prepared pimiento cheese
• 1 ½ cups bulk breakfast sausage, cooked and finely crumbled, and cooled
• 1 cup green onion with tops, finely diced
• 12 large eggs
• 8 egg yolks
• 1 cup whole milk
• 2 cups heavy cream
• 1 ½ teaspoons salt
• ½ teaspoon garlic pepper
• ½ teaspoon onion powder
• ½ teaspoon hot sauce, or more to taste
• 2 tablespoons honey

PREPARATION

1. Prepare a large baking dish with nonstick spray and set aside on a baking sheet.
2. Cut or tear the bread into 1-inch pieces. Divide and layer roughly half of bread in baking dish, reserving other half.
3. Scatter the cooked and cooled sausage crumbles, bits of pimiento cheese, and diced green onion on top of the bread. Top with the remaining bread cubes.
4. In a large liquid measuring cup or bowl whisk together the eggs, milk, cream, hot sauce,
   spices, and honey until well combined. Pour custard mixture over the bread cubes. Make sure all the bread is coated and submerged in the liquid. Cover with plastic wrap and refrigerate overnight.
5. At least an hour before baking remove the chilled bread pudding from the refrigerator.
   Preheat oven to 350 degrees. Remove plastic wrap and cover with foil. Bake for 40 minutes. Remove the foil and bake another 20 to 40 minutes, or until the center is set and it is puffed and golden. Serve warm topped with warm Pimiento Cheese Mornay sauce.

Pimiento Cheese Mornay

INGREDIENTS 

• 3 cups whole milk 
• 6 tablespoons all-purpose flour 
• 6 tablespoons unsalted butter 
• 1 teaspoon salt or to taste
• 1/2 teaspoon freshly ground pepper 
• 1 cup already prepared pimiento cheese
• 1 bay leaf
• Dash of hot sauce
• 1 teaspoon lemon juice

PREPARATION

1. In a medium saucepan over medium heat, warm the milk until steam begins to rise from the milk and the edges just begin to simmer. Don’t let the milk boil. Add the bay leaf.
2. Meanwhile, in another medium saucepan, melt the butter over medium-low heat. Once the butter has melted, add the flour, and stir together to create a paste-like mixture (a roux.) Continue stirring for approximately 1 minute, until the roux begins to bubble. Move the roux off the heat. 
3. Slowly stream the hot milk into the prepared roux, whisking the mixture vigorously. Transfer the entire mixture back to the stove over medium heat, and whisk in the cheese. Whisk until its smooth and as thick as you’d like it to be. The longer you cook the mixture (and effectively reduce it), the thicker it will be. 
4. Move the sauce off the heat and stir in the hot sauce, salt and pepper, adding more or less to taste. Pour the sauce over your prepared dish. If you won’t be immediately using it, run a rubber spatula against the side of the pan, then pour a thin layer of milk over the top to prevent a layer of skin forming on the top. Reheat over low heat when you’re ready to use. 

Note: to make this recipe gluten free substitute bread with GF bread; and for sauce, omit butter, flour, and milk, and reduce 3 cups of heavy cream over low heat until thickened, and continue with recipe.

Cheryl Orr is offering weekly Canapé Club at the Patisserie at Edenton Bay, as well as Supper Club that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners.