Have Yourself a Less Harried Little Christmas!

Strategies for a Happy Holiday and A Few Meals for a Busy Week

Tis the season to be very merry and busy!  This is also the time of year when we can lose track of our progress and grab a bite to eat here or gift ourselves with that special treat there…But, if you don’t have a menu planned to fall back on, those grabs and treats will be on so convenient, and just may set you back further than you intended.

Invest an hour or so during the weekend, perhaps before the family wakes up and plan out your meals for the week.  And, if you know you are going out to a restaurant, go on-line if possible and preview their menus so you can make an informed choice and not an impulse decision.

One trick I use is to order  soup as an appetizer…it generally takes a little longer to eat and if it is high in protein, will give a sense of fullness sooner.  Then, I will choose another appetizer or salad as my main meal…if a salad, I’ll ask if I could have some fish, chicken or even steak tips added on…the worst thing that could happen is they say no…but to be honest, that  hasn’t happened yet!

Admit it, we all know the drill about holiday parties…offer to bring a dish you know fits in with your meal planning…eat a small meal before you go…steer clear of the desserts…yup…we know…and sometimes those Christmas cookies just look to yummy…so…enjoy one….yes, one…and then grab some nuts or another shrimp or two…and watch your alcohol consumption…it will lessen you inhibitions and resolve to make healthier choices.

My rule of thumb is to START with a glass of water, flavored with lemon, lime or mint.  Sip it slowly and once that is gone, indulge in ONE glass per hour, of wine (4 ounces not 6, 8 or 10!) a light beer (12 ounces) or 1 ounce of liquor like vodka/gin and add at least 8 ounces of seltzer, club soda or sparkling water, add a twist of citrus and maybe a little splash of lime or cranberry juice to make it festive.  You’ll consume around 100 calories if you do this…want to cut a few more calories?...  A 6 ounce glass of Champagne has 75 calories and you look ever so elegant holding that Champagne flute!  Continue to alternate water and cocktails throughout your event.

Running around like crazy people trying to get our shopping, visiting and celebrating done creates a perfect storm for losing track or worse, control.  Being prepared for long lines, rush hour traffic delays and impromptu gatherings will give you a sense of personal power and that in and of itself can boost your motivation to keep on track. 

You might one to try some of these strategies for keeping it together during the chaos that we love during the holidays:

•       Pack a snack! In my purse,  I carry snack bags with a mixture of 1 tablespoon of dark chocolate chips, 1/8 cup of pistachios and 1/8 cup of dried cherries.   Another mixture at the same ratios is: dark chocolate chips, almonds and dried apricots.  At about 100 calories, It curbs the sweet, salty crunch thing that happens to the best of us!
•       Plan a menu and shopping list at the beginning of the week…if you have already bought the food and have the meals planned, you might be less likely to splurge on a less than healthy fast food feast.
•        Have a well stocked pantry that has  some of the following: low sodium crackers, nuts, dried fruits, jams  and a few good quality baking mixes so you can welcome unexpected company with ease and a smile.
•       Use your slow cooker/crock pot and dinner will be ready when you get home!
•       Keep to your exercise schedule…this is a wonderful gift of time and camaraderie for you.
•       Drink plenty of water!  Adding some sliced citrus or mint leaves to the water makes it interesting and refreshing.
•       Portion control!  One simple rule…a serving size of just about anything should be no larger than a deck of cards for protein or the size of your fist for vegetables and fresh fruits.  If it is bigger than that, ask your server to pack up the extra as soon as possible.
•       Get plenty of sleep…tired people tend to give in to the path of least resistance and that may not always be the healthier choice.

 Here are some quick fixes and a slow cooker recipe to keep you on track and happier during this wonderfully, busy time of year!

Spicy Shrimp with Peas and Curried Cauliflower

Serves 4

Ingredients

1 lb. large deveined shrimp

1 large shallot, minced

2 cloves minced garlic

1 small cauliflower, chopped to resemble pieces of rice

½ cup chicken or vegetable broth

10 ounces frozen peas

Spice Blend:  1 tsp. ground cumin, ½ tsp. ground coriander, ½ tsp. ground ginger, ¼ tsp. turmeric, ½ tsp. white pepper,  ¼ tsp. cayenne pepper, 1 tsp. kosher salt

½ tsp. red pepper flakes

½ cup fresh mint, chopped

Juice from ½ a lime

Vegetable oil

Method

In a large pot of salted boiling water, cook the chopped cauliflower for 3-5 minutes, or until tender; once done, drain the cauliflower and set aside.

Heat 1 tbsp. oil in a large sauce pan, over medium high heat, and add the garlic and cook, stirring constantly for 30 seconds; do not let the garlic get brown, as this will make it bitter.

Add the cooked cauliflower to the pan, stirring often for another 2 minutes.

Next, add the spice blend, broth and season with additional salt and pepper to taste and lower the heat to simmer and cover.

In a large skillet, heat 1 tbsp. oil over medium high heat.

Season the shrimp with a pinch of salt, pepper and red pepper flakes and cook in the hot oil, tossing frequently, until the shrimp are pink, opaque and just start to curl. 

Remove to a plate and set aside.

Add another 1 tbsp. oil to the pan.

Add the shallots and peas, stirring occasionally until cooked through, about 3 minutes.

Mix in the mint, lime juice and adjust salt and pepper to taste.

Spoon a the cauliflower on to each plate and top with the minted pea mixture and 3-4 shrimp per person.

Garnish with lime wedges.

 Steak Tip Salad with Beets and Blue Cheese

Serves 4

Ingredients

1 to 1 ½ pounds of sirloin steak tips

1 cup cooked beets, peeled and cubed  (I buy Trader Joe’s Cooked Beets in the refrigerator section of the store.  They keep for weeks in the refrigerator and up to 5 days once open and stored in an airtight container in the fridge.)

2 scallions, thinly sliced

6 cups of mixed lettuces and greens

1 large carrot, shredded

2 tbsp. Italian parsley, chopped

4 ounces crumbled blue cheese (or goat cheese if you prefer)

Olive oil

Combine the following for vinaigrette:  ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 tbsp. water, 1 tbsp. Dijon mustard, ¼ tsp. salt, ¼ tsp. pepper.

Method

In a bowl, combine 1 tbsp. olive oil, with ½ tsp. salt and ¼ tsp. black pepper.

Toss in the steak tips and coat evenly.

Heat a grill pan over medium high heat.

Cook steak tips, being careful not to crowd the pan, and sear on all sides, taking about 3 minutes per side for medium rare.

Remove from heat and let rest while you assemble the salad.

In a bowl, mix together gently, the beets, scallions, carrots, parsley and half the vinaigrette. 

Place a large handful of greens on each person’s plate and top with ¼ of the beet mixture.

Place steaks tips on each salad and top with 1 ounce of cheese per person.

Drizzle the remaining vinaigrette on each salad and serve immediately.

 

 Eggplant Alla Matricianna with Zucchini Pasta

Serves 4

Ingredients

1 medium eggplant, cubed

2 cloves garlic, minced

2 zucchini and or summer squash cut into long pasta-like ribbons

6 ounces smoky bacon or pancetta, cut into ¼ inch pieces

2 cans diced tomatoes, drained and juice reserved**

1 large onion, sliced thinly

1 tsp. red pepper flakes

Olive Oil

Grated Romano cheese

Parsley for garnish

 Method

In a large pot over medium heat, cook the bacon until crisp, then, remove to a paper towel lined plate and set aside.

Add the onions and cubed eggplant and cook until lightly golden and soft, about 5-7 minutes

Reduce the heat and add the garlic and red pepper flakes and heat through for a minute.

Add the tomatoes, salt and pepper to taste and bring to a simmer.  **Add some of the reserved tomato juice if the sauce is too thick or too much liquid evaporates.

Return the bacon to the pan, covering and simmering for 15 minutes.

Remove the lid from the pot and toss in the zucchini ribbons.

Increase the heat to medium and cook for 3 minutes, or until the “pasta” is slightly tender (aka al dente).

For each plate, spoon out the zucchini pasta and sauce, topping each with some grated cheese and garnish with parsley.

 Scrod with Avocado Relish and Carrot Puree

Serves 4

Ingredients

4  6-ounce pieces of cod/scrod or haddock

1 avocado, diced

1 pint cherry tomatoes, halved

½ cup kalamata olives, pitted and halved

Juice of 1 lime

¼ cup chopped fresh cilantro or parsley

1 lb. carrots, peeled and cut into ½ inch dice

½ tsp. ground cumin

Olive Oil

Salt and pepper

Method

Place the carrots in salted boiling water.

Reduce the heat and simmer until tender, about 15 minutes.

Save ½ cup of the cooking liquid and drain the carrots.

Place the carrots, 1 tbsp. olive oil, ¼  tsp. salt,a pinch of pepper and ¼ cup of the cooking liquid in a the bowl of a food processor and puree until smooth (add more cooking liquid if the puree is too thick).

Place the carrots in a bowl large enough to rest on top of a pot of simmering water, in order to keep the carrot puree warm.

Heat 1 tbsp. olive oil over medium high heat, in a non-stick frying pan.

Season the fish with salt and pepper and cook in the hot oil until opaque and golden brown crust forms on each side, about 4-5 minutes preside.

In a separate bowl, combine the avocado, tomatoes and olives.  Toss gently with the lime juice, cumin, and cilantro.

To serve, spread a thick dollop of the carrot puree on each plate.

Place a piece of fish on the puree and top with a scoop of the avocado salsa. 

Garnish with lime wedges.

 Slow Cooker Asian Pork with Carrots, Snow Peas, Peppers and Squash Noodles

Serves 4-6

Ingredients

½  cup low sodium soy sauce

½ cup apple cider or apple juice

2 tbsp. rice wine vinegar

1 tsp. toasted sesame oil

1 tsp. grated fresh ginger

½ tsp. crushed red pepper flakes

2 lbs. pork loin cut into 2 inch pieces

1 medium onion, sliced very thinly

1 red bell pepper, cut into strips

1 carrot, peeled and shredded

½ lb. snow peas, trimmed

Chopped cashews for garnish

2 zucchini or summer squash, cut into “linguine” type noodles

  (Or if you prefer, try soba noodles and prepare according to package directions! )

Olive oil

Butter

Method

In a 4-6 qt. crock pot, combine the soy sauce, apple cider, vinegar, sesame oil, ginger, and red pepper flakes.

Add in the cubed pork and onions, and toss to coat.

Cover and cook on low for 7-8 hours or until the pork is fork tender.

A few minutes before serving, heat 1 tbsp. olive oil and 1 tsp. butter in a large sauté pan over medium heat and gently cook the squash noodles, carrot, bell pepper and snow peas until tender, about 5-7 minutes.

Divide the vegetables onto each person’s plate and top them with some pork and sauce from the slow cooker.

Garnish with chopped cashews or parsley if desired.

 Bon Appetit!

The Holidays are Coming...The Holidays are Coming

As one my old favorite Andy William’s songs goes…”It’s the most wonderful time of the year…”

Parties and menus are being planned.  Visitors from over the river and through the woods will stop by.  Shopping lists…chore lists…Christmas lists…sticky notes, all pop up, strategically placed to prompt ideas and organization.

Folks fail to RSVP, return your calls, email and Facebook messages…panic starts to rise…how many turkey legs do I need to buy?  Who has the nut allergy?  Low carb…no carb, vegetarians…vegans… family traditions…Oh my!

Well, have I got a newsflash for you!  Just do it your way;  enjoy it your way ‘cause in the end, only you as chief cook and bottle washer know what did and did not get done.  It took me years to figure that little tidbit out and a few more years to not let the turkeys get me down…if someone has the castagnas to tell you that you goofed, forgot something or worse criticizes your holiday efforts…assign them that task or better yet, take them off next year’s guest list !

It is true that this most wonderful time of the year brings little stress bags into your life…to minimize the baggage, may I offer a few helpful hints?

1.       Take good care of yourself:  Get plenty of sleep, exercise and eat sensibly…no crash diets in order to binge during the holidays…you’ll only weaken your resistance and resolve and we don’t need that do we.

2.       Make a financial plan:  write out your menus, shopping lists and BUDGET well in advance of your events.  Shop the circulars for those things you can buy early, store and or freeze.  Things like your fresh turkey or roast, order from the butcher or grocery store at least a week in advance and pick it up as late in the day before your plan to cook it... let it take up their space not yours!

3.       Write out your action items:  If you are terribly organized, this plan can begin 6 weeks to a month in advance. 

a.       Send out invites 4-6 weeks before the event and ask for responses at least two weeks before your event.

b.      Create your menu and stick to it…improvisation is for other times of the year

c.       Make in advance, refrigerate and freeze as much of your menu as you can…my homemade cranberry sauce tastes so much better when I make it the week before Thanksgiving!

d.      It may sound silly, but pull out your special occasion pieces like china and serving platters and bowls at least a week before your event.  Check to see if you have everything and the condition of the pieces…NO ONE wants to polish silver on Thanksgiving or the day of a party or come to find out that you are missing a salad plate!

e.      Set up a staging area.  I set up a folding table in my formal dining room and put all my supplies, dishes and nonperishables there.  If it is on the staging table…death (or a severe tongue lashing) to the person who moves it!

f.        I love the inventor of the sticky note!  I use these to label my platters with each menu item…no guesswork or searching for the right bowl, plate or serving fork…it has been labeled…and since you have already designated each piece, you can delegate when it comes time for food service…just make sure your minions remove the labels before putting the food in…I learned that lesson the hard way a long, long time ago!

g.       Set your table the day before your event.

4.       Oh yeah, DELEGATE…you need not kill yourself preparing a menu from soup to nuts!  Ask guests to bring appetizers but make sure to give a suggestion…if you are thinking veggies and dip and not loaded baked potato skins that will a) take up room in your already busy oven and b) be too heavy a nosh before a meal…then speak up for heaven’s sake…desserts are also a great hand-off item…and don’t be a dessert snob…stuff from a bakery or specialty store is just as nice as homemade…ask someone to bring wine, or cider, or flowers…delegating takes a few tasks of your list and invites ownership of your event to your guests. 

a.       If you are faced with guests with special requests or food allergies, invite them to bring something to share, but also, make sure you prepare a few dishes separately from your main preparations.  I have a few cooking tools that I use only for nut free recipes.  I also designate allergen free or vegetarian/vegan foods with a tasteful little menu card so my guests need not worry, nor have to seek me out about what is “safe” for them to eat.

5.       Made a lifestyle change recently?…for me it is a reduced carb menu…Yikes! right?  Well, having my game plan in place, I know that I can enjoy the flavors of the holidays with modified recipes…and unless my family reads this blog, they will be none the wiser!  There will be plenty of parsley, sage, rosemary and thyme…just not a lot of bread, potatoes and sugar.  Play up your favorite flavors of the holidays…whether savory or spicy…you can add those flavor profiles and still honor the spirit of the holidays…for example:  Instead of mashed potatoes,  mashed roasted root vegetables… my stuffing recipe has half the bread and twice as much mirepoix, apples and some sausage to boost flavor.

a.       Prepare some carrot and celery sticks to have on hand when you need to taste the food you are preparing…dip the veggie stick in the food to be tasted and make your adjustments…then finish the veggie…you will get just a taste and not a spoonful of whatever you are preparing…and the crunching curbs your desire to sneak more than a taste!

b.      Another way to help us/me with carbs and calories is that I will be serving  5 courses of portioned controlled food instead of serving buffet or family style.  Each course will be some version or variation of our family traditions, but using all the pieces from formal china, I will be able to serve smaller servings over a longer length of time so we can eat until full….not stuffed!

c.       There will be dessert…but for me it will be a lovely fruit and cheese platter with some sparkling wine…yes!

6.       If you are having a houseful and leftovers are an issue, consider:

a.       Cooking an extra turkey breast the night before your event and pre-slicing it for your guests to take home for their own turkey sandwiches at home.

b.      Purchasing disposable food storage containers that you can send home with family and friends…as you clean up after the meal, just back up “to go” bags…less food and less waste for you to deal with post-holiday!

7.       Finally…if all else fails and things just don’t go as planned, as this Irish Catholic was taught…offer it up, learn from your mistake and have a sense of humor.  Thanksgiving and the rest of the upcoming holidays provide us the time to count our blessings.  When you think about what is truly important, it is not the food, but the company that matters…it is not the number of presents under the tree, but the number people who love you that really counts…and for those whose families are not as fortunate, take time and perhaps some of your budget to donate to a local food pantry, soup kitchen or outreach service…for it is in giving that we can be truly thankful!

Happy Holidays from our home to yours!

Truly Grape Full

Recently, I had a swanky, little cocktail party and used lovely seasonal fruits for one of the centerpieces.  I hate to admit it, but I went a little wild with the grapes…seedless green, red flame and gorgeous, gigantic black globe grapes…delicious and beautiful. 

A few days and fruit flies later, peering into the fridge and faced with all these round balls of flavor, I recalled seeing a recipe for roast chicken and grapes.  I thought, “What the heck, let’s give it a go!”.  I searched Epicurious for a recipe…and found one which I adapted to suit a lovely supper for two…so here is my take on that delightful recipe…and, if you are serving 3 or 4 folks, I’d encourage you to try the original recipe from the website, as it uses a whole chicken!

Sorry there are no pictures for this really lovely looking plate, but we were hungry and couldn’t wait! This was a wonderful dinner, perfect for a crisp autumn night and I am seriously thinking of adapting this recipe for our Thanksgiving turkey dinner!

Spice Rubbed Chicken with Roasted Grapes and Shallots

Serves 2-3

Ingredients

2 large bone-in chicken breasts                                

2 chicken thighs

1 lb. assorted grapes, cut into small clusters

2 large shallots or 1 medium onion, halved and sliced thickly

1 tsp. fresh thyme leaves

4 fresh sage leaves, cut into ribbons al a chiffonnade

2 tbsp.  olive oil

Spice blend:

1 tsp. ground cumin

½ tsp. white pepper

1 ½  tsp. kosher salt

¼ tsp. ground cinnamon

¼ tsp. ground ginger

1/8 tsp. cayenne pepper

Method

Preheat oven to 400*F.  

Place grape clusters, shallots, and thyme in a roasting pan.

Drizzle with 1 tbsp. oil and gently toss to coat.

Arrange the grapes along the inner sides of the pan.

After rinsing and drying chicken pieces, place them in the center of the roasting pan.

Rub one half of the spice rub mixture onto the chicken skin, coating evenly.

Sprinkle the remaining spice mixture lightly, over the grapes and chicken.

Next, sprinkle the sage over the grapes and chicken.

Place the chicken on the center rack of the preheated oven for about 45 minutes, or until a meat thermometer reads 160* and the grapes are browned and somewhat shriveled.

Remove the chicken from the pan, along with one cluster of grapes and some shallots per serving.

Cover chicken with foil and set aside to rest for 5-10 minutes.

Gently mash the remaining grapes in the roasting pan, gently scraping up the brown roasting bits from the bottom of the pan.

Strain the juices into a gravy separator (or a small pitcher), reserving the grape and pan juices.

Discard the fat and grape pulp.

Taste and adjust for seasoning, adding salt and pepper if needed.

Serve the chicken with pan juices over a wild rice blend or brown rice, steamed haricot verts and sautéed mushrooms.

Wine recommendations: 

Riesling: for a slightly sweet, fruit forward flavor, this wine will highlight the fruit and herbs in the dish

White Burgundy: for a medium yet sturdy bodied white that again is fruit forward with layers of spice and minerals, this pairing will evoke the most complex tasting.

Pinot Noir:  for the red wine lovers, this choice enhances the “raisiny” quality of the roasted grapes, and marries well with the spice notes from the rub.

 Bon appétit!

Baked Pancetta Egg Cups

Baked Pancetta Egg Cups

Serves 6-8

Ingredients

12 round slices of Pancetta                               1 1/2 cups egg whites

1 tbsp. milk                                                           6 ounces baby spinach, washed and chopped

½ medium onion minced                                   1 tbsp. fresh parsley, minced

1 tsp. fresh thyme, minced                                1/8 tsp. cayenne pepper

½ tsp. fresh ground black pepper                    1/8 tsp. freshly grated nutmeg

1 tbsp. unsalted butter                                       1 tbsp. olive oil

¾ cup grated cheese (like Parmesan, Cheddar, Gruyere)

Method

Preheat oven to 375*F.

Lightly butter or using cooking spray, coat a  non-stick 12 cup muffin pan.

Line each cup with a slice of Pancetta.

Set aside.

In a preheated sauté pan, melt butter and oil together.

Over medium heat, sauté the spinach, onions and herbs until softened, about  5-7 minutes.

Season spinach mixture with pepper, cayenne pepper and nutmeg, set aside.

In a large mixing bowl, combine the egg whites and milk.

Mix until slightly frothy.

Set aside.

Using a teaspoon, spoon some of the spinach mixture into each Pancetta lined cup.

Place a tablespoon of cheese on top of the spinach layer.

Fill each cup with enough egg white mixture to fill 2/3 of the way up the sides.

Bake in preheated oven for 20-25 minutes, turning the pan front to back after 12 minutes.                                             

Egg cups are done when the Pancetta is crispy and the eggs are set.

Allow to set up for 2 minutes before using an offset spatula to carefully remove the egg cups from the pan.

Garnish 2 or 3 cups per serving with fresh herbs.

Serve with sliced melon or berries, a slice of whole wheat toast or whole grain English muffin half.

Recommended beverage:

Cantaloupe Spritzer

Puree the flesh of ½ half cantaloupe in a food processor.

Strain the juice into a 2 cup liquid measure.

Add ¼ cup freshly squeezed lime juice to the cantaloupe puree.

Add enough water to equal 2 cups of fruit juice mixture and gently stir to mix well.

In a 1 gallon pitcher, pour one bottle of sparkling wine, ½ cup orange flavored liquor, 12 ounces sparkling water or seltzer and the fruit juice mixture.

Pour into champagne flutes and garnish with mint sprig.

Omit the sparkling wine and orange liquor and increase the seltzer to 2 liters for a refreshing non-alcoholic version of this spritzer.

Bon Appétit!

Developed by Alice Anne Barbo  www.thecooksconcern.blogspot.com

Crab Stuffed Tomatoes

It is that most wonderful time of year...hot days, cool nights and my tomatoes, well at least the ones the chipmunks haven't chomped, are ripening with sunshiny promise.

Growing up with a backyard garden back in the day, my sisters and I would think nothing of popping out to the tomato patch and picking a ripe, warm Brandywine and snacking on it, right there in the garden...talk about an organic experience!

With Caprese salads becoming almost trite...although I still love them...I thought I'd try a few new tomato based salads.  I hope you enjoy this one as much as Bill and I do!

Heirloom Tomatoes Stuffed with Crab Salad

Serves 2

Ingredients

8 ounces lump crab meat                    2 large tomatoes, cored and seeded

1 large rib celery, diced                     2 green onions, diced

1 small carrot, shredded                    1 tbsp. fresh parsley, minced

1 tbsp. guacamole                                2 tbsp. light mayonnaise

1 tsp. celery seed                                   ½ tsp. fine sea salt

¼ tsp. white pepper                             1/8 tsp. cayenne pepper

Zest of one lemon                                2 tbsp. fresh lemon juice (half lemon)

·         Reserve remaining lemon juice for final dressing/garnish

Method

Wash tomatoes in warm water.

Carefully core and remove the seeds from each tomato, creating a cavity for the crab meat stuffing.

Sprinkle lightly with salt and turn over on a paper towel lined plate.  Set aside.

In a mixing bowl,  add crab meat, carefully checking for bits of shell or cartilage.

Add celery, carrot, onions and parsley.Toss gently with the crab meat.

In a small mixing bowl, whisk together mayo, guacamole, lemon zest, lemon juice and seasonings.

Pour the mayo mixture over the crab meat and toss gently to thoroughly incorporate.

Spoon half the crab meat salad mixture into each tomato, mounding slightly.

Garnish with fresh parsley. Place each tomato on arugula or other salad greens. 

Sprinkle with remaining lemon juice

Serve with whole grain toasts or pita chips.     

Wine recommendation:

Meursault (a crisp white burgundy)

Sparkling Rose’

 Bon Appetit!

Bourbon Caramel and Pecan Bread Pudding

On a recent trip to France, I was comparing notes with my travel companion, another foodie and somehow, the topic of bread pudding came up.  Sue loves bread pudding and once I mentioned my favorite reicpe, she began to crave it...so here is the recipe you asked for Sue!  Enjoy

Bourbon Caramel and Pecan Bread Pudding

Serves 10-12

Begin preparation the day before !!

Ingredients

Caramel Sauce:

1 cup brown sugar                                           ½ cup light corn syrup

4 tbsp. unsalted butter                                  ½ cup heavy cream

1 tsp. kosher salt                                              2 tbsp. bourbon

Method

In a sauce pan, over medium high heat, bring sugar, corn syrup, butter and salt to a boil. 

Stir constantly to dissolve the sugar.

 Reduce the heat to medium/medium low and boil until the sauce is reduced and becomes “syrupy”, about 5-7 minutes, stir occasionally to prevent scorching. 

Remove the pan from the heat and CAREFULLY whisk in the cream and bourbon, stirring until smooth and creamy.

Let cool completely, cover and chill in the refrigerator. 

Can be made up to 5 days ahead.

Rewarm before serving over bread pudding, French toast or ice cream.

Ingredients

Bread Pudding

1 large loaf day old Challah Brioche or country white bread, cubed, with crust removed (about 10 cups)

1 stick unsalted butter, melted                                  1 ½ cups sugar

3 large eggs and an additional 3 egg whites          4 cups half and half

2 tsp. ground cinnamon                                                                ½ tsp. salt

1 vanilla bean, split lengthwise                                   ¼ cup bourbon

3 cups chopped pecans                                                 1 cup raisins (optional)

Method

In a sauce pan, over low heat, warm the half and half and vanilla bean for 8-10 minutes. 

Do NOT boil.

After simmering, carefully remove the bean and scrape the seeds out of the pod into the warm half and half.

Set aside to cool.

In a large mixing bowl, toss the cubed bread and raisins with the butter.

Set aside.

Using an electric mixer  set on medium high, beat the eggs, egg whites and sugar until pale yellow and fluffy, about 4 minutes.

Reduce the speed of the mixer to low and slowly and carefully add the cooled vanilla/half and half mixture.

Add bourbon, salt and cinnamon and mix until thoroughly incorporated.

Pour the egg mixture over the bread cubes in the bowl.  Add the nuts and toss gently to incorporate.

Transfer the mixture to a buttered, 13x9 baking dish, spreading evenly and into the corners.

Cover with plastic wrap and chill for at least 6 hours or overnight.

Preheat oven to 325 * F.

Remove the plastic wrap and place thte bread pudding on the middle rack, and bake in oven until the top is golden brown and crunchy, approximately 1 hour and 20 minutes up to 1 ½ hours. 

Insert a cake tester and the pudding is done when it comes out “clean”.

Serve warm with caramel sauce, whipped cream or slightly softened vanilla ice cream.

Bon appétit!