Compiled by Courtney Riley and Makenna Wood of Proximo Marketing for the Gloucester Main Street Association
Looking to gather around the table and break bread with those you love this season? Consider bringing a taste of Gloucester Main Street home with you courtesy of these recipes, tried, true and beloved by Main Street diners.
Lemon Blueberry Bread Pudding by Sweet Tooth Cafe & Bakery
What you’ll need for the bread pudding:
- 24 Eggs
- 12 Cups Whole Milk
- 12 cups Evaporated Milk
- 2 Cups Brown Sugar
- 12 Cups Granulated Sugar
- 2 Tablespoons Cinnamon
- 4-5 Cups Fresh Blueberries
- 4-5 Packs of Brioche Bread
- 12 Croissants
What you’ll need for the lemon glaze:
- 4 Sticks Butter
- 4 Cups Sugar
- 2 Cans Evaporated Milk
- ¾ Cup Fresh Lemon Juice
- Zest of 6 Lemons
- ½ Teaspoon
- ½ Teaspoon Salt
What you’ll do:
- -Mix the eggs well (about five minutes), add both sugars, milks and cinnamon.
- -Cut up the brioche bread and croissants and add blueberries to the bread.
- -Pour wet mixture over the bread and make sure each piece is soaked.
- -Wrap up and refrigerate for an hour.
- -Preheat oven to 375 degrees.
- -Cook bread mixture for one hour and 30 minutes.
- -Once it comes out of the oven, make the lemon glaze by melting butter on the stove, adding sugar and stirring until combined. Add evaporated milk and stir until it starts to boil. Boil for five to eight minutes and keep whisking. Remove from heat and add lemon juice, lemon zest, vanilla and salt.
- -Add glaze to top of bread pudding.
- -Serve warm and enjoy!
There is no shortage of variety at Sweet Tooth Café & Bakery. In fact, their tagline says it all – “we’re sweet…until we’re not.” Offering everything from cupcakes and custom wedding cakes to box lunches and cafe favorites, this Main Street bakery staple satisfies all the sweet and svory tastes out there.
Meat Sauce and Coconut Custard Pie by Olivia’s In the Village
Start off with a classic pasta dinner.
What you’ll need for the Meat Sauce:
- 5 Pounds Ground Beef
- ¼ Cup Extra Virgin Olive Oil
- 2 Onions
- 2 Carrots
- 2 Tablespoons Garlic
- 5 Bay Leaves
- 2 Liters Marinara
- 1 Tablespoon Nutmeg
- 4 Tablespoons Salt
- 1 Tablespoon Pepper
What you’ll do for the Meat Sauce:
- -Puree the carrots and onions.
- -Sautee the puree in oil until soft, then add in the ground beef.
- -Once the beef is fully cooked, add garlic.
- -Cook for five minutes and add remaining ingredients.
- -Bring to a boil.
- -Serve over pasta of your choice.
What you’ll need for the Coconut Custard Pie (recipe makes three pies):
- 10 Eggs
- 6 Ounces Butter, Melted
- ⅗ Bag of Coconut
- 1 Cup Milk
- 1 ¼ Cup Heavy Cream
- 2 Tablespoons Vanilla
- 3 Cups Sugar
- 3 Pie Shells
What you’ll do for the Coconut Custard Pie:
- -Preheat oven to 375 degrees.
- -In a mixing bowl, whisk the eggs to break them down.
- -Add all ingredients and mix well.
- -Pour mix into three pie shells.
- -Bake until golden brown on top, between 20 and 30 minutes.
- -Refrigerate and enjoy after dinner.
Family owned and family loved, from the owners right down to the diners. After 15 years in business on Main Street, Olivia’s in the Village is a clear Main Street staple. Owner, Gary Ward and his family, have found success in bringing the area some of the finest seafood, steak and pasta. So much so, that theyopened a second restaurant, Scoot’s BBQ, at Gloucester Point.
Visit www.GloucesterVillage.comto see a complete listing of shops, restaurants, services, lodging options and upcoming events on Gloucester Main Street.