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Entries in raisins (2)

Thursday
Feb132014

Irish Whiskey Bread Pudding with Spiked Apples, Raisins & Vanilla Whiskey Sauce

 

Bread pudding is wonderful.  It’s comfy, warm and delicious when done right.  When not, it’s rubbery and dry.  This recipe is SO right.  Ample amounts of Challah, cream, eggs, sugar, and vanilla create a soufflé like pudding.  Apples and raisins soused in whiskey add to the texture and flavor.  The sauce is not too sweet and has a great whiskey bite.  The eggy Challah is perfect for this, but another light bread would work as well, just stay away from the pre sliced bread aisle loaves, the thin pieces would pretty much disintegrate and turn to mush.

So in honor of St. Patrick’s Day make this with a warm, peated, single malt Irish whiskey.

Ingredients

6-8 servings

For the apples and raisins:

2 tablespoons butter

2 Granny Smith apples, peeled, cored and diced

½ cup raisins

1-teaspoon ground cinnamon

2 teaspoons vanilla extract

½ cup light brown sugar

1 cup Irish whiskey

 

For the bread:

8oz of Challah bread cut into 1 inch cubes (that’s about ½ a loaf)

¾ cup granulated sugar

3 eggs

1 ½-2 cups heavy cream

2 teaspoons vanilla extract

 

For the whiskey sauce:

2 tablespoons butter

2 cups heavy cream

1 cup granulated sugar

2 teaspoons of vanilla extract

1 cup Irish whiskey plus 2 tablespoons

2 tablespoons cornstarch

 

Preheat oven to 350°F.  Toast bread cubes until golden.

Pour ¼ whiskey over raisins and set aside.

 Melt butter in a medium skillet; add apples, sprinkle with cinnamon and cook over low heat until the apples soften, stirring often. Add sugar, vanilla and raisins with liquid.  Continue cooking until sugar melts and apples become sticky; stir often so the apples don’t scorch. Add ¾ cup of whiskey, continue to simmer until syrupy. Cool to room temperature (can be made 2 days ahead and refrigerated – bring to room temperature before using).   

Whisk 1 ½ cups cream, eggs, ¾ cup granulated sugar, and vanilla in a large bowl. Add bread cubes, apple mixture, stir to combine, making sure all the bread is moist – at this point you may need to add that extra ½ cup of cream. Transfer bread mixture into a greased casserole dish or 6 individual spring form pans. Let stand until the bread absorbs the custard mixture - about 20 minutes. Bake in a 350°F oven for 30 minutes. The pudding should be puffed, golden and springy/firm, moist not dry, and a tester inserted should come out clean.

While the pudding is in the oven, make the whiskey sauce – whisk sugar, cream, vanilla and 1 cup of whisky in small saucepan, bring to a simmer over low heat. Mix 2 tablespoons of whiskey with cornstarch in a small bowl, whisk into sauce. Continue cooking until sauce begins to boil and thickens. Serve warm with pudding.

 

 

 

 

 

Thursday
Mar032011

Chewy Oatmeal Raisin and Cranberry Cookies

 
 

 

I’ve always been a chocolate chip cookie girl.  A Toll House cookie with a glass of ice cold milk was pretty hard to beat as a kid.  I wasn’t the one grabbing for the oatmeal raisin cookies, or anything with raisins in for that matter.

 So when I took a friends and family cookie poll the other day I was shocked to see that oatmeal raisin cookies came out on top.  What about the chocolate?  Well with spring break upon us and the house about to be full I decided to whip up a batch of the crowd favorite cookie – oatmeal raisin.

But I ran into a snag...no big bags or boxes of just plain raisins on the shelves!  I was shocked – that’s craziness?  A run on raisins?  Was it raisin week on the Food Network?   

Anyway, my desire to please the crowd wasn’t about to take me another store for a few cups of shriveled grapes – so, I picked up a couple of bags cranberries & raisins all mixed together and I’m glad I did.  These turned out great.  Those little cranberries and golden raisins add a different kind of sweet to the cookies.

 I will always be a chocolate chip kind of girl at heart, but these are now my second favorite!

 

Makes about 2 dozen cookies

Ingredients

1cup flour

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

1 cup rolled oats (regular oatmeal – not steel cut)

½ cup butter (1 sticks), softened

½ cup granulated sugar

½ cup packed light brown sugar

1 large egg

1 ½ teaspoon vanilla extract

½ cup raisins

½ cup golden raisins

½ cup dried cranberries

Pre-heat oven to 350°F.   Arrange racks in the upper and lower thirds of the oven.  Combine flour, baking powder, salt, cinnamon, and oatmeal in a large bowl.  Mix well. 

On medium speed, beat the butter, and sugars in the bowl of a standing mixer fitted with the paddle attachment until well combined, 1-2 minutes.  Beat in the egg and vanilla.  Wipe down bowl occasionally with a rubber spatula.

Mix the flour in on low speed, add the raisins and cranberries, and then mix until evenly distributed.  Using a tablespoon measure or medium ice cream scoop drop dough on cooking sheets lined with parchment paper about 3 inches apart. Press down slightly to flatten. 

Bake for 10-12 minutes.  Cool on racks.  Store in an air tight container.  

 

 

It’s All Delicious Notes:  This recipe can be doubled – easily.  Also, you could throw some nuts in there as well...up to you.  Just cut back a bit on the fruit mixture – you want 1 ½ cups of any fruit/nut combo.