Recipes – Page 107 – Westchester Supper Club

March 24, 2012July 30, 2014 » by Dana & Nancy » Theme: Bobby Flay

Smoked Chile Scalloped Sweet Potatoes

Smoked Chile Scalloped Sweet Potatoes
from foodnetwork.com – recipe courtesy of Bobby Flay: Boy Meets Grill

Prep: 10 minutes
Cook: 1 hour 15 minutes
Yield: 4-6 servings

Ingredients:

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Directions:
Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

February 25, 2012July 30, 2014 » by Michael » Theme: Spain

Bourbon (or Rum) Brown Sugar Sauce

Bourbon-Brown Sugar Sauce
Makes about 1 cup. Published March 1, 2010. From Cook’s Illustrated.
Why this recipe works:
Toasting cubes of challah was the first step in perfecting our bread pudding recipe. Next, we worked on achieving a silky but not overly eggy custard, using equal parts milk and cream and using just egg yolks, not whites. Finally, topping the pudding with extra challah cubes and sprinkling them with sugar gave our bread pudding recipe a crunchy, buttery, sweet crust that made the perfect partner for the luscious custard below.
Rum can be substituted for the bourbon.

Ingredients
• 1/2cup packed (3 1/2 ounces) light brown sugar
• 7tablespoons heavy cream
• 2 1/4tablespoons unsalted butter
• 1 1/2tablespoons bourbon (see note)
Instructions
1. Whisk brown sugar and heavy cream in small saucepan set over medium heat until combined. Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring mixture back to boil, about 1 minute. Remove from heat and whisk in bourbon. Cool to just warm; serve with bread pudding.

February 25, 2012December 13, 2013 » by Michael » Theme: Spain

Classic Bread Pudding

Serves 8 to 10. Published March 1, 2010.
From Cook’s Illustrated.

Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see related recipe). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.

Ingredients

2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar (5 1/4 ounces)
1(14-ounce) loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note)
9 large egg yolks
4 teaspoons vanilla extract
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter , melted

Instructions

Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 tablespoon granulated sugar in small bowl; set aside.
Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.
Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.