Westchester Supper Club – Page 108 – Fish Tacos and Other Recipes from our Delicious Dinner Parties

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.

February 25, 2012July 30, 2014 » by Dana & Nancy » Theme: Spain

Peach and Brie Quesadillas with Lime Dipping Sauce

Cooking Light, June 2005

Ingredients:

Sauce:

2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind

Quesadillas:

1 cup thinly sliced peeled firm ripe peaches (about 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8-inch) fat-free flour tortillas
Cooking spray
Chive strips (optional)

Preparation:
To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Note: Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.