Recipes Ingredients:
1 loaf French bread
1 qt. milk
3 eggs
1-1/3 cups Sugar (most recipes call for 1-1/2
to 2 cups, but the Sauce is very sweet)
1 cup raisins
2 tbsp. vanilla
3 tbsp. butter
SAUCE
1 cup sugar
1 stick butter
1 egg
3 tbsp. bourbon or to taste
Recipe Instructions:
Tear Bread in pieces and soak in Milk for at least an hour. Beat eggs with Sugar and vanilla. Add to Bread mixture. Stir in raisins. Melt 3 tbsp. Butter in oblong Baking dish. Pour pudding into Baking dish and bake at 350 degrees for approximately 1 hour. Let cool, then cut into serving cubes and place in individual bowls. Top with whiskey Sauce and serve. To make Sauce melt 1 stick Butter in top of double boiler. Add 1 cup Sugar and stir until Hot and Sugar well dissolved. Add beaten Egg and cook briefly. Remove from heat and add bourbon. NOTE: The secret to this recipe is excellent French Bread and good bourbon.
Recipes Ingredients:
6 oz. sugar
2 drops of lemon juice
1 oz. water
1 oz. butter
Recipe Instructions:
Place sugar, lemon Juice and water in heavy Sauce pan; heat to boiling. Boil until golden; remove from heat. Plunge bottom of pan into cold water for 2 seconds to shock sugar. Slowly add butter. Reserve warm.
Recipes Ingredients:
Coconut Cream
Jamaican Rum Sauce
ADDITIONAL INGREDIENTS
Milk chocolate, tempered, as needed
Shaved coconut, toasted, as needed
Mango, parisienne, as needed
Currants, plumped in rum, as needed
18 hippenmasse leaves
Recipe Instructions:
TO SERVE Using tempered chocolate, form 3-1/2-in. diameter Chocolate cups. Using small knife, etch cuts on outside of Chocolate to simulate Coconut shell texture; pipe additional Chocolate in thin threads to simulate Coconut fibers. Pipe Coconut cream into cups; garnish with shaved coconut, mango and currants. Pipe rum Sauce on dessert plate in desired design; place Coconut cup on sauce. Arrange 3 hippenmasse leaves around cup. NOTES Season: Year round Food cost: Moderate
Recipes Ingredients:
3/4 lb. chestnuts, in shell
water, as needed
2 cups milk
sugar, as needed
1 oz. cognac
1/2 vanilla bean
1/4 cup heavy cream
Recipe Instructions:
Shell chestnuts by making a shallow incision in the round portion of each nut. Place in a Baking pan with a small amount of water; bake at 450 degrees F for 7 to 8 minutes. Let cool; slip intact nuts from shells. Remove skins; discard. Place chestnuts, Milk and vanilla Bean in saucepan; heat to simmering. Simmer until all liquid has evaporated and chestnuts are tender. Rub chestnuts through sieve to puree. Weigh puree; place in saucepan. Measure enough Sugar to equal half of weight of puree; add. Cook, stirring, over low heat until smooth paste forms. Remove from heat; let cool. Add cognac; blend. Whip cream to medium-stiff peaks; do not add sugar. Fold in chestnut puree.
Recipes Ingredients:
3 cups flour
3/4 cup cornmeal
1 tbsp. sugar
3/4 tsp. salt
1/2 oz. butter
zest of
3 lemons
1 oz. cider vinegar
1/2 cup cold water
Recipe Instructions:
Place all ingredients in mixing bowl; mix on medium speed for 5 minutes. Let dough rest for 4 hours. Roll out to 1/8-in. thickness; cut into triangles. Bake at 350 degrees F for 8 to 10 minutes.