Caramel Bread Pudding Servings: 8
● 1 1/4 cups (packed) dark brown sugar ● 4 1/2 cups 1/2-inch cubes crustless egg bread (such as challah or brioche) ● 7 large eggs ● 2 cups heavy whipping cream ● 1 cup whole milk ● 2 tablespoons sugar ● 2 teaspoons vanilla extract ● 1/4 teaspoon freshly grated nutmeg ● 2 pinches of salt
1. Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge. 2. Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes. 3. Spoon bread pudding into dessert bowls and serve warm. 4. To keep the water in the roasting pan from boiling (which would affect the texture of the pudding), add several ice cubes to the water every 10 to 15 minutes to bring down the temperature.
Root Vegetable Hash Serves: 6 ● Coarse salt and freshly ground pepper ● 3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups) ● 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups) ● 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups) ● 1/4 cup extra-virgin olive oil, divided ● 4 strips bacon, sliced ● 1 onion, diced ● 1/4 cup roughly chopped fresh sage leaves
1. Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. 2. Heat cast iron pan to medium heat and add bacon strips. Cook until crispy. Remove the bacon from the pan and set aside. Heat 1 tablespoon oil in the #HudsonTable facebook.com/HudsonTable @hudsontable
same skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.
Shakshuka [Eggs Poached in Spicy Tomato Sauce] Serves 4 to 6
● 1/4 cup olive oil ● 5 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped ● 1 small yellow onion, chopped ● 5 cloves garlic, crushed then sliced ● 1 teaspoon ground cumin ● 1 tablespoon paprika ● 1 28-ounce can whole peeled tomatoes, undrained ● Kosher salt, to taste ● 6 eggs ● 1/2 cup feta cheese, crumbled ● 1 tablespoon chopped flat-leaf parsley ● Warm pitas, for serving
1. Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes. 2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt. 3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
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Strawberry Mascarpone Scones Yields about 8 scones
● 1 ¾ cups plus 2 Tablespoons all-purpose flour (plus extra for rolling) ● 1/4 cup sugar ● 1 teaspoon kosher salt ● 1 tablespoon baking powder ● 3/4 cups sour cream ● 1/4 cup mascarpone ● 1/2 cup milk ● 1 1/2 tablespoons heavy cream (for brushing) ● 1/2 cup diced, fresh strawberries
1. Sift together flour, sugar, baking powder and salt. In a separate bowl whisk to combine sour cream and milk. Pour the milk mixture into the dry ingredients and work gently to combine, using your fingertips. When a rough dough has formed add mascarpone and strawberries and gently distribute. Do not overwork the dough. The dough will be very soft. Wrap in plastic and refrigerate for 1 hour. 2. Preheat oven to 350 degrees. 3. When the dough has chilled turn it out onto a floured surface and roll to about 3/4 inch thickness. Cut into rounds using a 2 1/2 inch biscuit cutter. 4. Lay the scones on a non-stick baking sheet and brush the tops with heavy cream. Bake scones for 15-20 minutes or until tops and edges are just golden. 5. Let scones cool for 5 minutes before transferring to a cooling rack.
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