Text 29411, 104 rader
Skriven 2015-07-26 04:55:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1668
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Bread Pudding w/Spicy Caramel Apple Sauce
 Categories: Breads, Squash, Fruits, Dairy
      Yield: 8 servings

           Unsalted butter; for the
           - pan
      8 c  Cubed (1/2") Pumpkin or
           - other bread
      2 c  Heavy cream
      1 c  Whole milk
      1    Vanilla bean; split, seeds
           - scraped
      6 lg Egg yolks
    1/2 c  Sugar
      3 tb Pure maple syrup
      1 c  Canned pumpkin puree; NOT
           - flavored pie filling
      2 tb Bourbon
           Fresh whipped cream; for
           - serving
           Shelled pumpkin seeds; (opt)
           - garnish

MMMMM-----------------SPICY CARAMEL APPLE SAUCE----------------------
      1 c  Heavy cream
    1/2 c  Apple juice
      1    Star anise
      1    Piece (1") fresh ginger;
           - peeled, chopped
      4    Cloves
      2    Cinnamon sticks
    1/8 ts Fresh grated nutmeg
  1 1/2 c  Sugar
      1 tb Apple cider vinegar
      1 tb Apple schnapps

  MAKE THE SAUCE: Combine the cream, apple juice, star
  anise, ginger, cloves, cinnamon sticks, and nutmeg in a
  small saucepan and bring to a simmer. Remove from the heat
  and let steep for at least 20 minutes. Strain the mixture
  into a clean small saucepan and place back over low heat
  while you make the caramel.

  Combine the sugar, 1/2 cup water, and the vinegar in a
  medium saucepan over high heat and cook without stirring
  until a deep amber color, 8 to 10 minutes. Slowly and
  carefully whisk in the warm cream mixture a little at a
  time, and continue whisking until smooth. Add the apple
  schnapps and cook for 30 seconds longer. Transfer to a
  bowl and keep warm. The sauce can be made 2 days in
  advance and refrigerated. Reheat over low heat before
  serving.

  MAKE THE PUDDING: Preheat the oven to 325+.F/163+.C. Butter
  a 10" glass baking dish.

  Spread the bread cubes on a large baking sheet and bake in
  the oven, turning once, until lightly toasted, about 15
  minutes. Let cool.

  Combine the cream, milk, and vanilla bean and seeds in a
  small saucepan over medium heat and bring to a simmer.

  Whisk together the yolks, sugar, maple syrup, and pumpkin
  puree in a large bowl. Slowly whisk in the hot cream
  mixture until combined. Discard the vanilla bean and whisk
  in the bourbon.

  Scatter the pumpkin bread cubes in the prepared baking
  dish. Pour the custard over the bread, pressing down on
  the bread to totally submerge it in the custard. Let sit
  for 15 minutes to allow the bread to soak up some of the
  custard.

  Place the dish in a larger roasting pan and pour hot water
  into the roasting pan until it comes halfway up the sides
  of the glass dish. Bake until the sides are slightly
  puffed and the center jiggles slightly, about 1 hour.
  Remove from the oven and the water bath and cool on a wire
  rack for at least 30 minutes before serving.

  Serve the warm bread pudding topped with whipped cream and
  drizzled with spicy caramel apple sauce . Sprinkle with
  pumpkin seeds if desired.

  by Bobby Flay with Stephanie Banyas and Sally Jackson
  Bobby Flay's Bar Americain Cookbook

  Epicurious | October 2011

  Yield: Makes 8 servings

  MM Format by Dave Drum - 21 November 2013

  Uncle Dirty Dave's Archives

MMMMM

... Food can't be "healthy." Food, in most cases, is actually dead.

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 * Origin: Prism bbs (1:261/38)