Short Rib Chili Verde

Short Rib Chili Verde~Chef and a Baker
Winter is coming and it’s time to bust out the chili.
I do love a good chili verde, but when you add a fatty, tender and melt in your mouth short rib, it just makes it awesome. This chili has a great sour component with the tomatillo, salty from the chicken stock and roasted garlic to give a push right to the edge.
A quick avocado crema and some pickled red onions round out this chili.
Short Rib Chili Verde
 
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I do love a good chili verde, but when you add a fatty, tender and melt in your mouth short rib, it just makes it awesome. This chili has a great sour component with the tomatillo, salty from the chicken stock and roasted garlic to give a push right to the edge. A quick avocado crema and some pickled red onions round out this chili.
Chef and a Baker:
Recipe type: Main
Cuisine: Mexican
Serves: 8
Ingredients
  • 1 small diced red onion
  • 1 pound tomatillos, husked rinsed and cut in half
  • 4 garlic cloves
  • 2 tablespoons blended oil
  • 2 pounds diced short rib (I like chuck tail flap)
  • 4 cups chicken stock
  • 1 cup chopped cilantro
  • toasted cumin
  • toasted coriander
  • habenero paste
  • pickled red onions
  • chili oil
  • salt
  • 1 tablespoon bacon fat
Instructions
  1. Sear short rib pieces in bacon fat
  2. Toss tomatillos, garlic, red onions with oil and salt in a bowl and then roast in oven until golden brown
  3. Combine chicken stock with short rib in a pot and add roasted veggies, cumin, coriander, habenero paste and chili oil and simmer for 2 hours
  4. Blend cilantro and water in a blender to make a bright green paste and add to chili
  5. Garnish with pickled red onions and cilantro
Short Rib Chili Verde~Chef and a Baker
Short Rib Chili Verde~Chef and a Baker

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Key West Conch Fritters

Key West Conch Fritters~Chef and a Baker
Everybody needs a little taste of Florida wherever they may be.
Living in the mountains in Utah, these fritters bring me back to those good old beach-side days.
If your curious, conch is technically known as a gastropod aka snails or slugs. Don’t let that scare you because when you add some flavor and fry them they’re absolutely delicious.
These conch fritters come with a Caribbean fry sauce and plenty of cilantro, lime zest and flavor.
Key West Conch Fritters
 
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These conch fritters come with a Caribbean fry sauce and plenty of cilantro, lime zest and flavor.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: Carribean
Serves: 5
Ingredients
  • 1 cup small diced conch
  • 1 cup cornmeal
  • 1 cup AP flour
  • 2 teaspoons sugar
  • 1 tablespoon salt
  • ½ small dice red oniion
  • 2 tablespoons scallions
  • ½ small diced red bell pepper
  • 2 tablespoons melted butter
  • 2 teaspoons baking powder
  • 2 cups buttermilk
  • 1 tablespoon curry powder
  • 2 tablespoons lime zest
  • 1 bunch cilantro
  • Caribbean fry sauce:
  • lime zest
  • 1 cup mayo
  • ½ cup castup
  • ¼ fresh lime juice
  • salt
Instructions
  1. Stir cornmeal, flour, sugar , salt , baking powder, buttermilk, onions, spices and pepper together and mix well.
  2. Using an ice cream scoop, scoop balls into the fryer for 3 or 4 minutes until golden brown
  3. Mix all fry sauce components together.
  4. Garnish with cilantro and zested lime
Key West Conch Fritters~Chef and a Baker
Key West Conch Fritters~Chef and a Baker

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Cajun Smoked Chicken Wings

Cajun Smoked Chicken Wings~Chef and a Baker
Everybody loves chicken wings.
Some of my problems with the way that they are mass produced and sold are that they lack flavor, the wings are too small and when you sauce and toss them, they turn into an oily puddle of gobbly gook.
When I set out to make these wings for the restaurant, I wanted to make sure that they were big and meaty enough, they had some kind of a flavorful rub and I put the sauces on the side to avoid making a big mess.
So these are first rubbed with a Cajun style rub, not too spicy but still bold, so you know that the heat is there lurking. Then they’re smoked for additional flavor before being finished in the fryer. I added some veggies in a giardiniera style of pickled bite-size veggies to add a sour component and create a little more interest.

Cajun Smoked Chicken Wings
 
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So these are first rubbed with a Cajun style rub, not too spicy but still bold, so you know that the heat is there lurking. Then they're smoked for additional flavor before being finished in the fryer. I added some veggies in a giardiniera style of pickled bite-size veggies to add a sour component and create a little more interest.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 20
Ingredients
  • 1 pound drummet wings
  • assorted veggies:
  • broccoli florets, carrots, cauliflower florets, red bell pepper
  • lime juice
  • corn starch
  • Cajun rub:
  • old bay
  • mustard powder
  • blackening spice
  • salt
Instructions
  1. Rub wings with cajun spice mix
  2. Pickle veggies in lime juice and salt
  3. Smoke wings for 3 hours at 225 degrees
  4. Toss wings in light dusting of corn starch
  5. Flash in the fryer for 30 seconds
  6. Top wings with pickled veggie mix and put your favorite sauces on the side

 

Cajun Smoked Chicken Wings~Chef and a Baker
Cajun Smoked Chicken Wings~Chef and a Baker

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Thai Inspired Street Noodles

Thai Inspired Street Noodles~Chef and a Baker
I’ve most definitely been on an Asian kick lately. I even went out and bought a wok. It had to have been the best five dollars I’ve spent in awhile.
It seems like everyone ( including me ) has been doing Pad Thai, so here is a little twist on an exotic classic. It has a variation of that sweet, salty, spicy and sour sauce with veggies and either marinated tofu or chicken that’ll go great with this bowl of deliciousness.

Thai Inspired Street Noodles
 
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A play on Pad Thai with a twist on this exotic classic.
Chef and a Baker:
Recipe type: Entree
Cuisine: Thai
Serves: 2
Ingredients
  • ​Thai rice noodles
  • Sesame oil
  • Chicken or Tofu
  • Ginger, minced ​
  • Garlic, minced
  • Spiralized zucchini and squash
  • Shredded carrots and purple cabbage
  • 2 eggs
  • green onions, sliced
  • fresh cilantro
  • roughly chopped peanuts
  • Lime wedge
  • Pad Thai Sauce:
  • 3 tbl water
  • 3 tbl brown sugar
  • 3 tbl soy sauce
  • 3 tbl fish sauce
  • 3 tbl lime juice
  • 2 tbl rice vinegar
  • 1 tbl sambal
  • 1 tbl lime zest
Instructions
  1. Soak rice noodles in a bowl covered in warm water for 30 minutes or until pliable.
  2. Make Pad Thai Sauce by pouring hot water over brown sugar to dissolve and add remaining ingredients and mix well.
  3. Heat wok to medium-high heat. Add 1-2 tablespoons of sesame oil and add seasoned chicken or tofu. Cooked until browned and remove.
  4. Add aromatics and veggies and saute until firm, add half of the pad thai sauce. Add eggs and cook then add noodles and then chicken or tofu and remaining pad thai sauce.
  5. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 5 minutes, or until noodles are chewy 'al dente'. If you find your pan too dry, add a little more oil.
  6. Noodles are done to perfection when they taste chewy and a little sticky. Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (I usually add up to 1 tablespoon fish sauce).
  7. Finish with generous sprinklings of fresh cilantro, green onion, and peanuts. Add fresh lime wedges to be squeezed over before eating.

 

Thai Inspired Street Noodles~Chef and a Baker
Thai Inspired Street Noodles~Chef and a Baker

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Wild Albacore & Hamachi Poke with Tropical Fruit Slaw

Wild Alabacore & Hamachi Poke w/ Tropical Fruit Slaw
It’s time for one the premier culinary events in Utah, and for this event I’ll be submitting my Wild Albacore & Hamachi Poke with Tropical Fruit Slaw.
I’ll have to have over 1200 one ounce portions ready by Sunday morning. My knife hand is already trembling with all that cutting and chopping that I need to do. . .
UPDATE: The Event was a huge hit.  My assistant Edgar and I served over 800 portions of poke. Lots of attention and compliments on the dish, which only serves to feed my ever growing ego (or confidence ) depending on how you look at it.
I wanted to make this colorful and fresh to echo my view of summer. The key to making this memorable and delicious is most definitely the quality of the fish.
Taste of the Wasatch 2017
Taste of the Wasatch 2017
Wild Alabacore & Hamachi Poke with Tropical Fruit Slaw
 
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Chef and a Baker:
Recipe type: Appetizer
Cuisine: Asian
Serves: 15
Ingredients
  • Poke:
  • 2 ounces raw sashimi-grade hamachi and albacore tuna, cut into ½-inch cubes
  • 3 ounces pickled red onion, cut into ¼-inch dice
  • 3 English cucumbers peeled and seeded if skin or seeds are tough, cut into ½-inch cubes
  • 1 fresno chili, thinly sliced
  • 2 cups lemon zest
  • 1 teaspoon white and black sesame seeds
  • 4 teaspoons soy sauce, more or less to taste
  • 2 teaspoons extra-virgin olive oil, more or less to taste
  • 2 teaspoons sesame oil
  • Salt and pepper
  • Tropical Slaw:
  • ¼ cup cider vinegar
  • ¼ cup canola oil
  • 2 tablespoons sugar
  • Kosher salt and freshly ground black pepper
  • 12 ounces fresh pineapple, cut into ½-inch cubes
  • 1 large, ripe mango, cut into ½-inch cubes
  • ½ head red cabbage, finely shredded
  • 3 green onions, green and pale green parts only, thinly sliced
  • ¼ cup roughly chopped fresh cilantro leaves
Instructions
  1. Poke:
  2. Combine hamachi, albacore, onion, cucumber, lemon zest and EVOO in a bowl.
  3. Add sesame oil, soy sauce, with salt to taste.
  4. Finish with sesame seeds, puffed rice, fresno chili and a squeeze of soy sauce and sesame oil.
  5. Tropical slaw:
  6. Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
  7. Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.
Wild Albacore & Hamachi Poke with Tropical Fruit Slaw~Chef and a Baker
Wild Albacore & Hamachi Poke with Tropical Fruit Slaw~Chef and a Baker

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Stonefruit & Buttercrunch Salad

Stonefruit & Buttercrunch Salad~Chef and a Baker
Summer stonefruit is ripe and ready to be devoured.
This salad takes whatever stonefruit is looking the best, which in this case is apricots from our local farmers market, but maybe next week it’ll be peaches, plums or nectarines. . . Whatever looks the sexiest at the time, firm and ripe that’s what is most important.
Ok, ok it seems that I’m beginning to babble on a little bit too much  about my true and enduring love for stonefruit.
This summertime stonefruit salad has apricots that have been marinated and grilled, but still left firm for a smoky and sweet bite. I’ve added some red quinoa for a little crunch and some velvety smooth brie cheese as well as fire roasted red grapes. I’ve rounded out this salad with a sweet and acidic maple~orange vinaigrette.
Now the true mover and shaker of this salad is the Boston buttercrunch lettuce, what’s cool about this lettuce is that it is smooth, tender, yet strong leaves, and with a mildly sweet flavor that when paired with  baby spinach makes our composed salad complete and interesting.
Stonefruit & Buttercrunch Salad
 
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This summertime stonefruit salad has apricots that have been marinated and grilled, but still left firm for a smoky and sweet bite. I’ve added some red quinoa for a little crunch and some velvety smooth brie cheese as well as fire roasted red grapes. I’ve rounded out this salad with a sweet and acidic maple~orange vinaigrette.
Chef and a Baker:
Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • 1 bunch living Boston Buttercrunch lettuce, cut into bite sized pieces
  • 4 ounces baby spinach, cut into bite sized pieces
  • 3 ripe apricots or other stonefruit
  • ½ pound of brie cheese
  • ½ cup of red quinoa
  • handful of fire roasted red grapes
  • salt and black pepper
  • Maple~orange vinaigrette:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons orange juice
  • 2 tablespoons Sherry wine vinegar or balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced peeled fresh ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
Instructions
  1. Make maple orange vinaigrette:
  2. Whisk all ingredients to blend in small bowl. Season vinaigrette to taste with salt and pepper.
  3. In a bowl toss baby spinach, buttercrunch, quinoa, grapes, salt and pepper together.
  4. To plate, put mixed salad into a bowl or plate and then top with stonefruit and brie cheese.
Stonefruit & Buttercrunch Salad~Chef and a Baker
Stonefruit & Buttercrunch Salad~Chef and a Baker

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Heirloom Melon & Watercress Salad

Heirloom Melon & Watercress Salad~Chef and a Baker
It’s summer here in Park City, Utah.
The farmers markets are in full swing and the produce coming from all over the state is incredibly fresh and looks amazing. This melon salad is perfect for a fresh way to use melons and berries. The living watercress and spicy arugula give it a spicy and peppery additional layer.
This is not a complicated melon salad but it has a few components to make it more interesting than just a run o’ the mill fruit salad.
This is a refreshing blend of heirloom melons, watercress, arugula, feta cheese and berries. A lemonade vinaigrette rounds out this summertime blend of fresh melons and berries.

 

Heirloom Melon & Watercress Salad
 
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This is a refreshing blend of heirloom melons, watercress, arugula, feta cheese and berries. A lemonade vinaigrette rounds out this summertime blend of fresh melons and berries.
Chef and a Baker:
Recipe type: Salad
Cuisine: American
Ingredients
  • 3 heirloom melons, cut into bite sized dice (I like to have at least 3 different colors.)
  • 1 bunch watercress
  • 1 bunch arugula
  • handful of blueberries
  • handful of raspberries
  • chunk of feta cheese
  • salt
  • Lemonade Vinaigrette:
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • ¼ cup white-wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • ¼ teaspoon ground pepper
  • 1 cup olive oil
Instructions
  1. Lemonade Vinaigrette:
  2. In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.
  3. In a bowl combine arugula, watercress and melons.
  4. Add salt and lemonade vinaigrette and mix well.
  5. To plate, add berries and large chunks of feta

 

 

Heirloom Melon & Watercress Salad~Chef and a Baker
Heirloom Melon & Watercress Salad~Chef and a Baker

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Crab Cake Benedict

Crab Cake Benedict~Chef and a Baker
This crab cake is a fun twist to a classic eggs Benedict.
In this recipe, we’re going to make our own English muffins. We’ll make our crab cakes using a Zabaione as opposed to just mayonnaise and we’re going to make a blender avocado hollandaise using fresh avocados instead of egg yolks.
For our eggs we’re going to sous vide them to bring them to a perfect poached state.  It’s really quite magical to see the immersion circulator cook the eggs, and after when you crack them open and see a perfect poached egg.
Don’t worry, if you don’t have a sous vide you can still poach them the old fashioned way on the stove top.

Crab Cake Benedict
 
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This is a fun twist to a classic eggs Benedict. In this recipe, we're going to make our own English muffins. We'll make our crab cakes using a sabayon as opposed to just mayonnaise and we're going to make a blender avocado hollandaise using fresh avocados instead of egg yolks.
Chef and a Baker:
Recipe type: Brunch
Cuisine: French
Serves: 24
Ingredients
  • Crab Cakes:
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ¾ cup small diced red onion (1 small onion)
  • 1½ cups small diced celery (4 stalks)
  • ½ cup small diced red bell pepper (1 small pepper)
  • ½ cup small diced yellow bell pepper (1 small pepper)
  • ¼ cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • ¼ teaspoon hot pepper sauce (recommended: Tabasco)
  • ½ teaspoon Worcestershire sauce
  • 1½ teaspoons crab boil seasoning (recommended: Old Bay)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ pound lump crabmeat, drained and picked to remove shells
  • ½ cup plain dry bread crumbs
  • ½ cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • For frying
  • 4 tablespoons unsalted butter
  • ¼ cup olive oil
  • ½ cup Zabione
  • Zabione:
  • 6 egg yolks
  • 3 Tablespoons sugar
  • ½ limoncello
  • 1 tablespoon Crème fraîche
  • Avocado Hollandaise:
  • 2 very ripe medium Hass avocado, peeled and chopped
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • ½ teaspoon cayenne pepper
  • English Muffins:
  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • ¼ cup melted butter
  • 6 cups all-purpose flour
  • 1 teaspoon salt
  • Sous Vide Eggs:
  • 1 dozen eggs
Instructions
  1. Crab Cakes:
  2. Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
  3. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
  4. Zabione:
  5. Set up a double boiler. In the top bowl combine the egg yolks, sugar, and limoncello. Whisk until well blended. Gently boil the water in the bottom insert of the double boiler and mix vigorously until it starts to thicken and become foamy. This should take around 5 minutes.
  6. Remove from the heat and let cool down to room temperature. Add the Crème fraîche and whisk until the the consistency is thick and custard-like. You should easily be able to coat the back of a spoon.
  7. Avocado Hollandaise:
  8. In a blender, combine the avocado and lemon juice with ⅓ cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally. With the machine on, drizzle in the olive oil and puree until combined.
  9. English Muffins:
  10. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  11. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
  12. Punch down. Roll out to about ½ inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise ½ hour.
  13. Sous Vide Eggs:
  14. Place eggs in sous vide or immersion circulator at 147 degrees for at least 45 minutes.

 

Crab Cake Benedict~Chef and a Baker
Crab Cake Benedict~Chef and a Baker

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Sweet and Savory Crêpes

Sweet and Savory Crêpes~Chef and a Baker
While visiting Paris last May, Audrey and I happened to take a trip down to see the Eiffel tower, of course.
While we were there we walked up on a little sweet and savory crepe stand and we had some lunch. We loved how authentic they were and with all of the endless variations available to use, we decided that this would be a great idea to recreate back home.
We made this version with old fashioned ham and gruyere, and a tarragon béchamel sauce for the savory crepe, and a fresh fig and double cream brie with a preserved walnut oil and orange drizzle for the sweet crepe.
This is a very easy and delicious way to have your own sweet and savory crepes at home which would be perfect for Sunday brunch or breakfast anytime of the year.
Sweet and Savory Crêpes
 
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We made this version with old fashioned ham and gruyere, and a tarragon béchamel sauce for the savory crepe, and a fresh fig and double cream brie with a preserved walnut oil and orange drizzle for the sweet crepe.
Chef and a Baker:
Recipe type: Breakfast
Cuisine: French
Serves: 35
Ingredients
  • 5 cups whole milk
  • 20 whole eggs
  • 5 cups AP flour
  • 1 ½ cups warm water
  • ¼ cup sugar
  • 2 tsp salt
  • 1 ¼ cups melted butter
  • 2 cups shredded gruyere
  • 2 cups cubed old fashioned ham
  • 2 cups fresh figs diced
  • 2 cups double cream brie cheese
  • 1 bunch tarragon chopped
  • 2 cups béchamel sauce
  • 2 cups of sliced fresh strawberries
Instructions
  1. Mix milk, eggs, flour, water, sugar, salt and butter in a bowl with a whisk or in a blender.
  2. In a large skillet or on a griddle at 300 degrees fahrenheit, pour half a cup of crepe batter and spread with a mini offset spatula or crepe spreader in a circle as thin as you can get it without tearing the crepe
  3. Grab a small handful of diced ham and put it on the griddle to heat up
  4. With a long spatula check the color of the underside of the crepes, once there’s a little bit of color go ahead and flip it over.
  5. For the sweet crepe lay out some brie on half of a crepe, and for the savory crepe lay out some gruyere on half of a crepe
  6. Once the cheese is melted place the figs on the crepe with the brie and the ham on the crepe with the gruyere, remember to place the figs and ham on a quarter of the crepe with cheese beneath it
  7. With your long spatula fold the crepes in half and then in half again
  8. Place on your plate and garnish the sweet crepes with your preserved walnut oil and orange drizzle and add your fresh tarragon to your already hot and made béchamel sauce
Sweet and Savory Crepes~Chef and a Baker
Sweet and Savory Crepes~Chef and a Baker

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Drunken Cherry Bread Pudding

Drunken Cherry Bread Pudding ~ Chef and a Baker
Bread pudding is a great way to use up old dry bread or bread that was stashed in the freezer because you didn’t want to throw it out.
Just make sure it’s not moldy or you’ll be in for an unpleasant surprise.
This bread pudding has been marinated in brandy and rum (cherries love booze), and it comes with a decadent and mouth popping sauce.

Drunken Cherry Bread Pudding
 
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This bread pudding has been marinated in brandy and rum (cherries love boos), and it comes with a decadent and mouth popping sauce.
Chef and a Baker:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • Bread, cut to 1" cubes and set out to dry some. (1 lb)
  • 1¼ cups sugar
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon Almond extract
  • ¼ teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, melted, plus for greasing baking dish
  • 2 cups milk
  • ⅓ cup bourbon
  • 4 cups pitted tart red cherries (fresh or frozen)
  • Liquid mixture from drained cherries
  • Butter (3 tbls)
  • Powdered sugar (3 Tbs)
  • Rum or liquor of choice (1 big splash)
Instructions
  1. To marinate the cherries pit fresh cherries and soak at least 12 hour up to 60 hours in 25%:25%:50% water/simple syrup/liquor mixture. Enough liquid that they are all submerged. I used mostly brandy with some grand marnier . Also add some orange zest if you want.
  2. In a large bowl, combine the sugar, eggs, cinnamon, vanilla, salt, melted butter, milk and ⅓ cup brandy; mix thoroughly, then mix in the cubed bread making sure all are coated. Soak for at least 90 minutes and up to 24 hours. Gently fold in the cherries.
  3. Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
  4. Drain the marinated cherries making sure to save the liquid. Fold the cherries into the bread mixture careful not to tear or mash the bread cubes, but still disperse the cherries evenly.
  5. Transfer to the prepared baking dish
  6. Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
  7. Cherry Sauce: Take the marinade from the drained cherries and reduce it on low heat to a third of the volume. Add 3 Tbs butter and 3 Tbs powdered sugar. Once cooled from hot to warm add more liquor if desired (I used a splash of rum) so not all alcohol has been cooked out
  8. Pour on top of baked dish of bread pudding or on top of individual servings

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