Cece Fritos

Cece Fritos (Fried Chickpeas)

It’s always a good idea to have something for people to munch on while waiting for dinner to finish. These fried chickpeas can be made a day or two in advance and the flavors are completely complementary to the menu below. (This a great dish to work on your pan-tossing skills.)


Cranberry Ginger Relish

Or, if you’d like something more traditional than the cranberries with jalapenos above for the obligatory cranberry course, this combination of cranberries, ginger, and orange not only goes well together but would also be delicious with the Southwestern theme. Best of all, it’s even better if made 2 or 3 days ahead.

Pumpkin Bread Pudding

Wondering where the pumpkin is? This outstanding bread pudding provides the flavors you crave but doesn’t require the fuss of making a pie. Easy, quick to make, a definite winner!

RECIPE

Cece Fritos (Fried Chickpeas)
Servings: 8

Ingredients

2 cans chick peas/garbanzos (15oz cans)
1/4 cup olive oil
2 teaspoons garlic powder
1 1/2 teaspoons cumin
salt and pepper to taste

Method

Drain, rinse, and dry the chickpeas. Heat the olive oil in a large skillet over medium high heat. Add the chickpeas and sprinkle with seasonings. Cook, shaking the pan occasionally, until the peas begin to pop.

Drain chickpeas on a paper towel. Store for up to 2 days in a sealed plastic container at room temperature.

Prep time: 15 minutes


Cranberry Ginger Relish

Ingredients

1 orange, partially unpeeled and preferably organic, scrubbed
2 bags (12 oz. each) fresh cranberries
1 1/2 cups sugar
1/3 cup peeled and finely chopped fresh ginger

Method

Remove approximately half of the orange peel. Cut the orange (with the remainder of its peel on) into 16 pieces and discard the seeds. Work in batches to combine the orange chunks, cranberries, sugar and ginger in a food processor. Pulse to chop fine and even, stopping a few times to scrape the sides of the work bowl.

Transfer to a storage container, cover and refrigerate for at least 24 hours to develop the flavors. Bring to room temperature and stir well before serving.

Pumpkin Bread Pudding

Wondering where the pumpkin is? This outstanding bread pudding provides the flavors you crave but doesn’t require the fuss of making a pie. Easy, quick to make, a definite winner!

Servings: 6-8

Ingredients

12 slices of day-old challah or egg bread, crust removed and cut into 2×2 cubes
3 cups whole milk
4 whole eggs
3 egg yolks
1 cup sugar
1 tbsp vanilla extract
1 cup canned pumpkin
1/2 raisins
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 pecans (rough chop)
2 Tbsp soft butter

Method

Preheat oven to 350 degrees. Butter a large baking pan and set aside.

In a large mixing bowl, whisk together the milk, eggs, egg yolks, sugar, pumpkin, vanilla, and all the spices.

Add the cubed bread, raisins and pecan pieces into the liquid mixture and gently toss together until the bread is evenly soaked with the mixture and well incorporated.

Pour bread mixture into buttered baking pan and bake for about 45 minutes or until the pudding is just set. Remove pan and set to cool.

When room temperature, cut into 3×3 squares and serve with powdered sugar and whipped cream.