Borracho Bread

Friday, April 25, 2008

¡HASTA MANAÑA!

Borracho Bread

My final tribute to all things “dough” makes a delicious late night snack. No need to kneed; the brew does it all for you!

Serves 4

INGREDIENTS:

3 cups all purpose flour

3 tablespoons sugar

2 teaspoon lemon zest, finely chopped

1 teaspoon freshly grated nutmeg

1 large bottle of micro-brewed beer

OVEN – 350

DIRECTIONS:

1. Shift all dry ingredients into a large bowl.

2. Add beer and mix dough well with a large spoon.

3. Spread into a well buttered loaf pan and bake for 1 hour.

4. Let cool a tinch before eating.

5. Of course you may spread butter, jam or just enjoy by itself.

Posted by Webmaster on 04/25/08 at 05:23 PM
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Bread and Butter Pudding

Thursday, April 10, 2008

Bread and Butter Pudding

SERVES 4 SPIRITS – Grand Marnier INGREDIENTS: 2/3 loaf ciabatta bread, sliced, crust on 4 large eggs 1 cup buttermilk 1 1/2 cups heavy whipping cream 1/3 cup Grand Marnier Liqueur 1/4 cup fresh squeeze orange juice 2 tablespoon orange zest 1 cup sugar Cream for serving 9x9 baking dish OVEN – 350

DIRECTIONS:

1. Grease 9”x9” baking dish with unsalted butter.

2. Butter each slice of bread, and arrange in buttered baking dish.

3. In a large bowl, whisk the eggs, sugar, cream, butter milk, orange juice, orange zest and liqueur.

4. Pour the egg custard over the bread slices, and lightly press with finger to make sure bread and liquids meet.

5. Let submerged bread stand for 30 minutes.

6. Set the pudding on a cook sheet, and bake in preheated oven for 1 hour slightly covered with foil. Remove foil after 40 minutes.

7. Let cool before serving.

8. Drizzle cream over pudding to serve if you like.

9. I prefer to pour a little more Grand Marnier instead of the cream before serving.

Posted by Webmaster on 04/10/08 at 05:21 PM
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Bread Salad with Roasted Peppers and Tomatoes

Wednesday, April 09, 2008

Bread Salad with Roasted Peppers and Tomatoes

This is a quick and easy bread salad to make. Allow the salad to chill for about 30 minutes before serving. The ciliegine is the baby brother of bocconcini mozzarella. They are the size of a cherry, however the taste is just a wonderful. There is such a mixture of textures going on that you mouth will thank you.



SERVES 4 – 6

WINE – A nice dry Riesling

INGREDIENTS:

1 1/2 cups ciabatta bread cut into 1” cubes

1 large red onion, slices into rings

1 large fresh red bell pepper, julienned

1 large roasted red bell pepper

3 Roma tomatoes, roasted, quartered, seeded

1 handful of cilantro fresh leaves, no stems

1/4 cup olive oil (or more to taste)

1/8 cup champagne vinegar (or more to taste)

12 fresh Mozzarella ciliegine

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. Roast the pepper and tomatoes. Allow to cool completely before removing chard skin.

2. Slice, de-seed, cut, julienne everything as needed.

3. Place vegetables and cheese in a bowl.

4. Toss with olive oil and vinegar.

5. Salt and black pepper to taste.

6. Chill for 30 minutes.

7. Sprinkle with cilantro leaves before serving.

8. I said it was easy!

Posted by Webmaster on 04/09/08 at 05:16 PM
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