Yield: 12 to 18 servings
For bread pudding:
8 cups day-old French or Italian bread, cut into 1-inch cubes (toast if fresh)
1 cup peanut butter chips
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup shredded coconut
1 cup raisins
1 cup dried cranberries
2 cups granulated sugar
2 cups milk
2 cups heavy cream
3 eggs
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons vanilla
For whiskey sauce:
1/2 cup (1 stick) butter
1 1/2 cups powdered sugar
1 egg yolk (see note)
1/2 cup bourbon or to taste (see note)
Step 1: Prepare pudding. Grease a 9-by-13-inch baking dish. In a large bowl, combine bread cubes, peanut butter, chocolate and butterscotch chips, nuts, coconut, raisins and cranberries. Toss to combine.
Step 2: Whisk together sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg and vanilla. Pour over the bread mixture. Transfer to the baking dish.
Step 3: Place baking dish on the middle rack in a cold oven. Set oven to 350 degrees. Bake until the top of the pudding is golden brown, about 1 hour, 15 minutes.
Step 4: Prepare sauce. Heat butter and sugar over medium heat until butter melts and combines with sugar. Remove from heat; blend in egg yolk. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools.
Step 5: To serve, cut pudding into squares. Pour warm sauce over each portion of bread pudding.
Per serving (based on 12 servings): 1,106 calories; 59g fat (48 percent calories from fat); 36.5g saturated fat; 169mg cholesterol; 14g protein; 123g carbohydrate; 86g sugar; 4g fiber; 301mg sodium; 142mg calcium; 378mg potassium.
Notes: If salmonella from the undercooked yolk in the sauce is a concern, use a Davidson's-brand egg, which is pasteurized in the shell. Jack Daniel's gives the sauce a stronger flavor; Southern Comfort provides a sweeter flavor.
Adapted from the food magazine Penzeys One, Vol. 1, Issue 3, 2006
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Monday, February 8, 2010
Mardi Gras King's Cake
INGREDIENTS:
1/2 cup water, (105 to 115 degrees)
2 envelopes active dry yeast
3 1/2 to 4 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon nutmeg, freshly grated
2 teaspoons salt
1 teaspoon lemon rind, grated
1/2 cup water, lukewarm
3 eggs
4 egg yolks
1/2 cup butter, softened
1 egg, lightly beaten with
1 teaspoon of milk
1 small doll, coin, or bean
3 cups confectioners sugar
1/4 cup lemon juice, strained
3 teaspoons water or more
green, purple, and yellow sugars
PREPARATION:
Dissolve yeast in water; let stand for about 5 to 10 minutes. Combine flour, sugar, nutmeg, salt and lemon rind in a large bowl. Make a well in center. Add yeast mixture, milk, eggs, egg yolks and combine completely.
Beat in butter until dough forms a ball. Place on floured board; incorporate more flour if necessary. Knead until smooth and elastic. Stir dough in well buttered bowl and turn so all surfaces are buttered. Cover with a towel and let rise 1 1/2 hours or until doubled in bulk. Brush baking sheet in butter. Punch down on lightly floured board. Knead, then pat into a 14" cylinder. Place on baking sheet and form into a large ring. Press doll or coin into dough so that it is well hidden. Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before baking, brush top with the egg milk mixture. Bake in a preheated 375° oven for 25 to 30 minutes, or until golden brown. Cool on wire rack. Beat icing ingredients until smooth. Spread over top of cake, letting drip down sides.
Immediately sprinkle sugars over icing in 2" wide strips of purple, green and yellow stripes. *Colored sugar is sold in baking supply houses. If you can't find it, tint granulated sugar or icing with paste food coloring. Be sure to tell people about the hidden doll or bean if they aren't familiar with the tradition
1/2 cup water, (105 to 115 degrees)
2 envelopes active dry yeast
3 1/2 to 4 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon nutmeg, freshly grated
2 teaspoons salt
1 teaspoon lemon rind, grated
1/2 cup water, lukewarm
3 eggs
4 egg yolks
1/2 cup butter, softened
1 egg, lightly beaten with
1 teaspoon of milk
1 small doll, coin, or bean
3 cups confectioners sugar
1/4 cup lemon juice, strained
3 teaspoons water or more
green, purple, and yellow sugars
PREPARATION:
Dissolve yeast in water; let stand for about 5 to 10 minutes. Combine flour, sugar, nutmeg, salt and lemon rind in a large bowl. Make a well in center. Add yeast mixture, milk, eggs, egg yolks and combine completely.
Beat in butter until dough forms a ball. Place on floured board; incorporate more flour if necessary. Knead until smooth and elastic. Stir dough in well buttered bowl and turn so all surfaces are buttered. Cover with a towel and let rise 1 1/2 hours or until doubled in bulk. Brush baking sheet in butter. Punch down on lightly floured board. Knead, then pat into a 14" cylinder. Place on baking sheet and form into a large ring. Press doll or coin into dough so that it is well hidden. Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before baking, brush top with the egg milk mixture. Bake in a preheated 375° oven for 25 to 30 minutes, or until golden brown. Cool on wire rack. Beat icing ingredients until smooth. Spread over top of cake, letting drip down sides.
Immediately sprinkle sugars over icing in 2" wide strips of purple, green and yellow stripes. *Colored sugar is sold in baking supply houses. If you can't find it, tint granulated sugar or icing with paste food coloring. Be sure to tell people about the hidden doll or bean if they aren't familiar with the tradition
Peruvian Brown Sugar Pudding
Estimated Times:
Preparation - 15 min | Cooking - 30 min | Cooling Time - 2 hrs refrigerating | Yields - 6 to 8 servings
Piura, a northern region of Peru known for its ceramics and delicate gold work, is also famous for this sweet, caramel-flavored pudding. It is traditionally made with goat's milk, rice flour, and chancaca, which is molasses made from solid sugar cane. The key to success on this recipe is stirring it constantly!
Ingredients:
3/4 cup cornstarch
1/2 teaspoon baking soda
1 cup water
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
1 1/2 cups firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 cup ground walnuts
Walnut halves (optional)
Directions:
PLACE cornstarch and baking soda in large, heavy-duty saucepan. Add evaporated milk and water. Stir with wire whisk until dissolved. Add brown sugar. Cook over medium-low heat, stirring constantly with wire whisk and/or, heat-resistant rubber spatula, until sugar melts and thick, smooth consistency is reached, approximately 30 minutes. You will see bottom when spoon is drawn across the bottom of pan. Stir in vanilla extract and nuts until blended.
POUR into dessert dishes. Refrigerate for at least 2 hours. Top each dessert with walnut half, if desired.
Preparation - 15 min | Cooking - 30 min | Cooling Time - 2 hrs refrigerating | Yields - 6 to 8 servings
Piura, a northern region of Peru known for its ceramics and delicate gold work, is also famous for this sweet, caramel-flavored pudding. It is traditionally made with goat's milk, rice flour, and chancaca, which is molasses made from solid sugar cane. The key to success on this recipe is stirring it constantly!
Ingredients:
3/4 cup cornstarch
1/2 teaspoon baking soda
1 cup water
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
1 1/2 cups firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 cup ground walnuts
Walnut halves (optional)
Directions:
PLACE cornstarch and baking soda in large, heavy-duty saucepan. Add evaporated milk and water. Stir with wire whisk until dissolved. Add brown sugar. Cook over medium-low heat, stirring constantly with wire whisk and/or, heat-resistant rubber spatula, until sugar melts and thick, smooth consistency is reached, approximately 30 minutes. You will see bottom when spoon is drawn across the bottom of pan. Stir in vanilla extract and nuts until blended.
POUR into dessert dishes. Refrigerate for at least 2 hours. Top each dessert with walnut half, if desired.
Sunday, February 7, 2010
Papa a la Huancaína
This is a popular appetizer, native to the city of Huancayo (capital of the Junín region, central Peruvian Andes). A Creole dish, It combines dairy products introduced by the Spanish with 2 of the most Andean ingredients: potatoes and ajíes.
Ingredients:
10 medium white potatoes
½ lb (¼ kg) of fresh white cheese (ricotta or feta are ok)
5 fresh yellow chilli-peppers (ají amarillo)
1 cup evaporated milk
½ cup chopped onion
½ cup vegetable oil
2 cloves garlic
5-6 saltine crackers
salt and pepper
lettuce
3 hard cooked eggs
black olives
Preparation:
Cook and peel potatoes and allow to cool.
Remove seeds and veins from the ajíes, wash well with water, and chop finely. In a medium skillet with hot oil, sauté the ajíes, onions, and garlic until tender.
Put this mix in a blender with the cheese, milk, crackers, salt and pepper. Pour the oil slowly until you get the characteristic smooth-creamy consistency of the sauce (you can add more crackers or some more milk for increasing/reducing thickness). Adjust to taste with salt and pepper if necessary, and let cool at room temperature.
Lay a bed of lettuce in a dish and place the potatoes on top. Cover with the sauce, and serve with hard boiled eggs (in halves) and black olives.
Makes 6 servings.
A recipe by the Wikimedia Cookbook.
Ingredients:
10 medium white potatoes
½ lb (¼ kg) of fresh white cheese (ricotta or feta are ok)
5 fresh yellow chilli-peppers (ají amarillo)
1 cup evaporated milk
½ cup chopped onion
½ cup vegetable oil
2 cloves garlic
5-6 saltine crackers
salt and pepper
lettuce
3 hard cooked eggs
black olives
Preparation:
Cook and peel potatoes and allow to cool.
Remove seeds and veins from the ajíes, wash well with water, and chop finely. In a medium skillet with hot oil, sauté the ajíes, onions, and garlic until tender.
Put this mix in a blender with the cheese, milk, crackers, salt and pepper. Pour the oil slowly until you get the characteristic smooth-creamy consistency of the sauce (you can add more crackers or some more milk for increasing/reducing thickness). Adjust to taste with salt and pepper if necessary, and let cool at room temperature.
Lay a bed of lettuce in a dish and place the potatoes on top. Cover with the sauce, and serve with hard boiled eggs (in halves) and black olives.
Makes 6 servings.
A recipe by the Wikimedia Cookbook.
American Lamb Loin Chops with Red Chile Grits
# Servings: 2
Lamb Loin Chops
2 American lamb loin chops, 5 ounces each
2 ounces olive oil
1 clove of garlic, minced
Kosher salt, to taste
Cracked black pepper, to taste
Red Chile Grits
2 to 3 slices bacon, diced
2 tablespoons olive oil
3 fire-roasted red bell peppers, skins peeled and seeded, medium diced
4 cloves roasted garlic
1 small red onion, medium diced
1 tablespoon butter
4 cups chicken stock
1/4 cup heavy cream
1 cup grits
2 cups shredded manchego cheese
1/4 cup chopped chives
Salt and pepper to taste
Lamb Loin Chops
Heat cast iron or heavy-bottomed sauce pan over medium-high heat until hot and barely smoking. Brush lamb chops with olive oil and minced garlic; season liberally with salt and pepper. Place in pan for 3 minutes per side or until medium-rare (145ºF). Remove lamb chops from pan and let sit uncovered for 5 minutes. Serve with acorn squash and Red Chile Grits.
Red Chile Grits
Cook diced bacon in a pan until crispy and drain on paper towels. In a hot sauce pan, add olive oil, roasted peppers, garlic, onion, and cooked bacon; stir until well incorporated, then add butter. Melt the butter down, then add chicken stock and cream; bring to a boil. After liquid comes to a boil, turn down the heat to medium-low and stir in grits and cheese. Keep stirring thoroughly until the grits are cooked through. Stir in chives and salt and pepper.
http://www.americanlamb.com/recipes/browserecipes/chops.aspx
Lamb Loin Chops
2 American lamb loin chops, 5 ounces each
2 ounces olive oil
1 clove of garlic, minced
Kosher salt, to taste
Cracked black pepper, to taste
Red Chile Grits
2 to 3 slices bacon, diced
2 tablespoons olive oil
3 fire-roasted red bell peppers, skins peeled and seeded, medium diced
4 cloves roasted garlic
1 small red onion, medium diced
1 tablespoon butter
4 cups chicken stock
1/4 cup heavy cream
1 cup grits
2 cups shredded manchego cheese
1/4 cup chopped chives
Salt and pepper to taste
Lamb Loin Chops
Heat cast iron or heavy-bottomed sauce pan over medium-high heat until hot and barely smoking. Brush lamb chops with olive oil and minced garlic; season liberally with salt and pepper. Place in pan for 3 minutes per side or until medium-rare (145ºF). Remove lamb chops from pan and let sit uncovered for 5 minutes. Serve with acorn squash and Red Chile Grits.
Red Chile Grits
Cook diced bacon in a pan until crispy and drain on paper towels. In a hot sauce pan, add olive oil, roasted peppers, garlic, onion, and cooked bacon; stir until well incorporated, then add butter. Melt the butter down, then add chicken stock and cream; bring to a boil. After liquid comes to a boil, turn down the heat to medium-low and stir in grits and cheese. Keep stirring thoroughly until the grits are cooked through. Stir in chives and salt and pepper.
http://www.americanlamb.com/recipes/browserecipes/chops.aspx
Smoked Paprika Chipotle American Lamb Chops
# Servings: 4
4 American Lamb chops (loin, rib, sirloin or shoulder)
1 tablespoon smoked paprika
1 tablespoon brown sugar
3 teaspoons coarse sea salt
2 teaspoons dark chili powder
1 teaspoon chipotle chile powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon powdered garlic
Oil, as needed
In a mixing bowl, combine paprika, sugar, salt, chili powder, chipotle chile powder, onion powder, cumin and garlic. Pierce lamb with a fork several times on all sides; brush with oil then coat with the rub. Let stand for 1 hour before cooking.
Cook times will vary depending on thickness of chops. For 1-inch chops, broil or grill chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Or, pan-fry chops then transfer to a baking sheet; finish cooking at 400°F until desired doneness.
*Smoked paprika can be found in specialty shops. Sweet paprika may be substituted.
Recipe provided by the American Lamb Board
4 American Lamb chops (loin, rib, sirloin or shoulder)
1 tablespoon smoked paprika
1 tablespoon brown sugar
3 teaspoons coarse sea salt
2 teaspoons dark chili powder
1 teaspoon chipotle chile powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon powdered garlic
Oil, as needed
In a mixing bowl, combine paprika, sugar, salt, chili powder, chipotle chile powder, onion powder, cumin and garlic. Pierce lamb with a fork several times on all sides; brush with oil then coat with the rub. Let stand for 1 hour before cooking.
Cook times will vary depending on thickness of chops. For 1-inch chops, broil or grill chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Or, pan-fry chops then transfer to a baking sheet; finish cooking at 400°F until desired doneness.
*Smoked paprika can be found in specialty shops. Sweet paprika may be substituted.
Recipe provided by the American Lamb Board
Lamb Chops with Cornbread Stuffing
# Servings: 4
4 American lamb shoulder chops (arm or blade), 3/4- to 1-inch thick
1 package (6 ounces) cornbread stuffing mix
1-1/3 cups water
2 tablespoons butter or margarine
1 can (11 ounces) corn with red and green peppers and liquid
Spray a 10-inch skillet with cover with nonstick cooking spray. Brown chops over medium-high heat for 4 to 5 minutes on each side. Remove chops from pan; reduce heat to low. Add water, butter and seasoning packet from the cornbread mix; mix well. Blend in cornbread crumbs, corn and liquid. Place browned chops on top of stuffing. Cover and cook over low heat for 10 to 12 minutes or to desired degree of doneness.
http://www.americanlamb.com/recipes/browserecipes/chops.aspx
4 American lamb shoulder chops (arm or blade), 3/4- to 1-inch thick
1 package (6 ounces) cornbread stuffing mix
1-1/3 cups water
2 tablespoons butter or margarine
1 can (11 ounces) corn with red and green peppers and liquid
Spray a 10-inch skillet with cover with nonstick cooking spray. Brown chops over medium-high heat for 4 to 5 minutes on each side. Remove chops from pan; reduce heat to low. Add water, butter and seasoning packet from the cornbread mix; mix well. Blend in cornbread crumbs, corn and liquid. Place browned chops on top of stuffing. Cover and cook over low heat for 10 to 12 minutes or to desired degree of doneness.
http://www.americanlamb.com/recipes/browserecipes/chops.aspx
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