Green Pastures Restaurant
Green Pasture’s Bread Pudding
Makes One 9” Pan


Bread Crumbled
Butter Melted and Drizzled Over Bread
Eggs 8
Sugar 6oz.
Salt dash
Vanilla 1/2 tbs.
Heavy Cream 3 C.
Cinnamon to Taste
Nutmeg to Taste
White Chocolate Pieces 4oz. 
Pecans 2C.

Crumble bread into pan
Drizzle melted butter over bread, toss
Sprinkle nuts and chocolate over bread
Mix eggs, sugar, salt, spices and vanilla in separate bowl
In saucepan bring cream to a boil
Remove cream from stove and pour into egg-sugar mixture
Mix thoroughly
Pour mixture over the bread mixing with fingers until
thoroughly saturated

Bake at 350˚ and check for doneness (35-40min.)
Green Pasture’s Bread Pudding
Makes One 9” Pan
Bread Crumbled
Butter Melted and Drizzled Over Bread
Eggs 8
Sugar 6oz.
Salt dash
Vanilla 1/2 tbs.
Heavy Cream 3 C.
Cinnamon to Taste
Nutmeg to Taste
White Chocolate Pieces 4oz.
Pecans 2C.
Crumble bread into pan
Drizzle melted butter over bread, toss
Sprinkle nuts and chocolate over bread
Mix eggs, sugar, salt, spices and vanilla in separate bowl
In saucepan bring cream to a boil
Remove cream from stove and pour into egg-sugar mixture
Mix thoroughly
Pour mixture over the bread mixing with fingers until
thoroughly saturated
Bake at 350˚ and check for doneness (35-40min.)
Warm Shrimp Caesar

In this dish we took a caesar salad and we wanted a warm dressing so we used a hollandaise.  Instead of croutons we used Fried Green Tomatoes.  Poached the Shrimp in butter with a little garlic.  Grated the Reggiano Parmesan on top.  Different, yet simple.  At the same time a bit intriguing & not intimidating.

Valentine Old School Protocol

Grabbed this from an old Valentine’s day menu here at Green Pastures back in the

day when I was going through an old photo album.

.

Crepes Fitzgerald, 1982

Here is a classic flambe you can do at home for Valentine’s Day

Crepes Fitzgerald

3 Tablespoons butter

2 Tablespoons brown sugar

1/2 jigger of orange juice

dash of cinnamon

1/4 jigger of strawberry brandy or strawberry liqueur

1/4 jigger Drambuie

6 fresh strawberries, trimmed and halved

4 oz. vanilla ice cream rolled in 1 crepe, keep in freezer until serving time.

In a flambe pan

Make a caramel saue with butter, sugar, orange juice and cinnamon.  Add the strawberry brandy and flambe it with Drambuie.  Pour the saue on top of the ice cream filled crepe and garnish with a strawberry flower and serve

Yields 1 serving

Cheese Rosettes  ( Cheese Straws )

Green Pastures has been making these for a long long time.

Yield: 630 

American Cheese 5 pounds 
Margarine 5 pounds 
All Purpose Flour 22 cups 
Cayenne Pepper 1/2 cup 

Combine magarine and cheddar cheese in mixer.  Whip until smooth.  Blend flour in slowly with Cayenne Pepper.  Pipe on parchment lined shetpans with a number 6 tip in the size of a quarter.  Bake until edges are done at 350 degrees
Cheese Rosettes  ( Cheese Straws )
Green Pastures has been making these for a long long time.
Yield: 630
American Cheese 5 pounds
Margarine 5 pounds
All Purpose Flour 22 cups
Cayenne Pepper 1/2 cup
Combine magarine and cheddar cheese in mixer.  Whip until smooth.  Blend flour in slowly with Cayenne Pepper.  Pipe on parchment lined shetpans with a number 6 tip in the size of a quarter.  Bake until edges are done at 350 degrees
Coup de Nassau

This is recipe was brought to Green Pastures many years ago by the Maitre’d Mitchel Mays from time he was in the Navy.  There was a story of the freezer breaking down on the ship while in port and they salvaged the ice cream this way.

Usually served as a dessert but often consumed as an aperitif 

1 gallon  coffee ice cream

2 gallons  vanilla ice cream

2 cups  brandy

2 cups  coffee liquor

2 cups  rum

1.5 cups chocolate liquor

2 cups  hot fudge

Mix the above ingredients until the ice cream has melted.  Store in airtight container in the refrigerator.

Scoop small scoops of vanilla and coffee ice into a glass.  Pour sauce over the small scoops

Avocado and Texas Goat Cheese Salad
 
1 California Hass Avocado Diced
1 Heirloom Roma Tomato, seeded Diced
Dash Truffle Oil
2oz Texas Goat Cheese
Salt, Pepper
Mesculn Greens
 
XV Olive Oil
Hibiscus Reduction
 
In a bowl fold together avocado, tomato, truffle oil, and salt and pepper.  Break up goat cheese and fold into mixture.
Using mold form shape on plate.
Top with mesculn greens
dressed with hibiscus, xv olive oil and salt and pepper.
 
Drizzle plate with hibiscus and XV oilve oil
 

Avocado and Texas Goat Cheese Salad

 

1 California Hass Avocado Diced

1 Heirloom Roma Tomato, seeded Diced

Dash Truffle Oil

2oz Texas Goat Cheese

Salt, Pepper

Mesculn Greens

 

XV Olive Oil

Hibiscus Reduction

 

In a bowl fold together avocado, tomato, truffle oil, and salt and pepper.  Break up goat cheese and fold into mixture.

Using mold form shape on plate.

Top with mesculn greens

dressed with hibiscus, xv olive oil and salt and pepper.

 

Drizzle plate with hibiscus and XV oilve oil