Chef's Corner

Meals on Wheels of Central Maryland extended me the honor recently of requesting that I become their agency spokesperson.  Since I have been a strong proponent of this amazing organization for 16 years, I gladly accepted my new responsibilities and have been enjoying my association with Meals on Wheels more than ever.

This year has been a most rewarding experience.  I have been able to actually go out and deliver meals to the wonderful people who receive a hot and cold meal every day from Meals on Wheels.  There are many different people I encountered when delivering these meals - some very sick and in need, some very shy and reserved, and some who are outwardly thankful.  One of the homes I visited was the home of the lovely lady, Ruth, who is with me in the above photo.  In addition to delivering her meals, she and I had a terrific conversation!

Prior to my experiences delivering meals to clients, I had thought that all recipients of Meals on Wheels were alone and sad.  While we do serve many who are alone, other recipients are just like you and me - people who have worked hard all their lives.  They've raised families and now need a little help to keep themselves nourished with healthy meals prepared by the excellent staff of Meals on Wheels and then delivered by many dedicated volunteers.  I can't begin to tell you how great it makes me feel to know that, in some small way, I can help people like Ruth keep their independence and dignity.

During this holiday season, my hope and wish is that you will join with me in supporting Meals on Wheels of Central Maryland.  Whether you decide to make a financial contribution, volunteer, or attend the upcoming 17th Annual Culinary Extravaganza - or all three! - know that you will be making a substantial difference in the lives of people who are homebound in your community.

Sincerely,

Chef Jerry Edwards, CPCE
Meals on Wheels Volunteer & Spokesperson

 

Chef Edwards' Recipe for Chocolate Kissed Figgy Bread Pudding

Pudding:

20 cups (3/4-inch cubes) firm Day Old Pullman Loaves or Baguettes
5 cups halved Mission figs, stems removed (fresh preferred)
2 1/2 cup chocolate kisses or coarsely chopped chocolate
10 cups milk
10 tablespoons butter
10 large eggs
1 1/4 cup granulated sugar
2 fluid ounces teaspoons vanilla
1 1/4 teaspoon salt

Sauce:

6 cups powdered sugar
1/2 pound butter
5 large eggs, beaten
1 1/4 cup dark rum or brandy

Preparation:  Heat oven to 350F.  Grease 8 quart baking dish with butter.  In Baking Pan, toss bread cubes and figs.  In sauce pan, heat milk and butter until butter is melted (do not boil).  In mixing bowl, whisk eggs, sugar, vanilla and salt.  Add 1/2 cup hot milk mixture to egg mixture, stirring constantly to temper.  Combine egg mixture and hot milk careful not to scramble eggs (whisk again).  Pour mixture over bread and figs.  Let stand 5 minutes to soak all bread.  Bake uncovered 40 minutes.  Remove from oven and press chocolate kisses into the hot bread pudding spacing out across the pudding.  Bake 10 more minutes until knife inserted in center comes out clean.  Cover and refrigerate baked pudding.  Before serving, reheat in 375F oven 15 minutes. 

To prepare sauce, combine all ingredients in saucepan.  Cook over low heat, stirring constantly, about 3 minutes.  Serve warm over bread pudding.

 

 

 

 


Chef Jerry Edwards (far left) and Chef's Expressions employees Mike (second from left), Katie, and Mina, helped out with Pumpkin Pie servings for clients' Thanksgiving Day dinner.