Redefining Comfort Food with Hospice Chef Anne Breckenridge-Swanson
During the long, cold doldrums of winter, many people warm up in the kitchen with "comfort food". These dishes can be as simple as a bowl of oatmeal, or more elaborate fare like enchiladas. But one individual redefines "comfort food" in her daily work at a local hospice. Brian Bull explains in today’s feature:
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 | For the staff of Madison's HospiceCare facility, nothing is beyond the call of duty when it comes to creating a peaceful, comfortable atmosphere for patients. Anne Breckenridge-Swanson works to meet every culinary request from the sick and dying, whether it's a tuna fish sandwich or prime rib. Swanson says its not unusual for kitchen staff to hit the local grocery up to three times a day to meet requests.
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| Comfort food, says Swanson, ranges from person to person. For some it's as basic as a root beer float. Others want more elaborate fare like Lobster Newburg. Her own preference is fresh crab and sourdough bread. (WPR's Brian Bull takes comfort in a grilled cheese sandwich and tomato soup.) |  |
WEB EXTRA - HospiceCare Apple-Rhubarb Crisp Recipe
Topping
¾ C all purpose flour
¾ C packed golden brown sugar
½ C old-fashion oats
½ tsp ground cinnamon
½ tsp ground cloves
6 TBSP (3/4 stick) unsalted butter, room temp
½ C finely chopped walnuts
Filling
½ pounds golden delicious apples, peeled, cored, cut into ½ inch pieces (about 4 cups)
¾ pound rhubarb washed and cut up into ½ inch pieces (3 cups)
3 TBSP sugar
2 tsp all purpose flour
½ tsp vanilla extract
For topping
Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. Can be made 1 day ahead. Chill
For Filling
Preheat oven to 400. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer the apple mixture to an 8 x 8 x 2 inch glass baking dish.
Sprinkle topping evenly over the mixed apples and rhubarb. Bake until fruit is tender when pierced with a knife and topping is crisp. Cover with foil if topping is browning to quickly. Bake about 45 min. Cool 20 minutes. Serve warm with vanilla ice cream.
