Cranberry and Orange Thyme Sorbet
12 ounces fresh cranberries, washed
1 cup sugar
1 1/2 cups water
zest of 2 oranges
8 to 12 3-inch springs fresh English thyme
1 1/2 cups freshly squeezed orange juice
1 tsp Salt

Bring the cranberries, sugar, water, and orange zest to a boil in a medium saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice and salt. Freeze in an ice cream maker according to the manufacturer’s directions.

English Thyme Bread Pudding
1 1/2 loaves brioche, cut into 1-inch cubes
1 small onion, minced
4 stalks celery, minced
2 tablespoons butter
5 eggs
1 1/2 cups milk
1 1/2 cups heavy cream
4 teaspoons English thyme, chopped
� tsp Nutmeg, freshly grated
Salt and pepper to taste
3-by-4-by-10-inch terrine mold

Preheat oven to 350 degrees. Place the brioche into a large bowl. Sweat the onion, and celery in the butter over medium-low heat until the onions are translucent. Add the vegetables to the brioche and mix evenly. Crack the eggs into a bowl. In a large pot, bring the milk and cream to a boil. Very slowly whisk the hot milk and cream into the eggs. Add the thyme and the nutmeg to the cream mixture. Pour half of the cream mixture into the bowl with the brioche and toss to coat evenly. Add enough of the remaining dairy mixture so that the brioche is fully moistened but not floating. Season the pudding with salt and pepper. Spoon the bread pudding into the terrine mold and bake until golden brown on top, about 45 minutes. Check to make sure that the pudding is done by inserting a knife into the middle, it should come out clean.