Vanilla Ice Cream Bread Pudding with Whiskey Caramel

foodandwine.com
November 2013

Active: 10 min  Total:  1 Hour
8 Servings

Bread Pudding

1. Butter, for greasing
2. 1 pound brioche, crust removed and bread torn into 1-inch pieces (6 cups)
3. 1 1/2 pints vanilla bean ice cream, preferably Jeni's Splendid Ice Creams' Ndali Estate or Häagen-Dazs
4. 4 large eggs, beaten
5. 1 cup sugar

Caramel Sauce

1. 2/3 cup sugar
2. 1/2 cup heavy cream, at room temperature
3. 1 tablespoon whiskey
4. Pinch of sea salt

1. MAKE THE BREAD PUDDING Preheat the oven to 350°. Butter a shallow, 2-quart baking dish and spread the torn brioche in it. Scoop the ice cream into a glass bowl and warm in the microwave in 20-second bursts, stirring, just until melted. Whisk in the eggs, sugar and 3/4 cup of water. Pour the custard over the brioche and let stand for 15 minutes, pressing to submerge the bread in the custard.
2. Bake the bread pudding for 30 to 35 minutes, until the top is browned. Let cool slightly.
3. MEANWHILE, MAKE THE CARAMEL SAUCE In a medium saucepan, combine the sugar with 2 tablespoons of water. Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves. Cook undisturbed until a medium-amber caramel forms, about 5 minutes. Add the cream (be careful, it may boil vigorously) and simmer, whisking, until the caramel is smooth, 1 to 2 minutes. Let cool slightly, then stir in the whiskey and salt.
4. Serve the warm bread pudding with the caramel sauce.

Make Ahead The caramel sauce can be refrigerated in an airtight container for up to 1 week. Rewarm before serving.

Shakshuka with Swiss Chard

Foodandwine.com
November 2013

Total Time:  1 Hour
4 Servings

1. 3 tablespoons extra-virgin olive oil
2. 4 ounces meaty bacon, minced
3. 1 medium onion, minced
4. 4 garlic cloves, minced
5. 1 large bunch Swiss chard, stems minced and leaves reserved
6. 32 ounces (4 cups) prepared tomato sauce
7. 1 teaspoon dried basil
8. Pinch of crushed red pepper
9. Kosher salt
10. Freshly ground black pepper
11. 8 large eggs
12. 3 tablespoons freshly grated Parmigiano-Reggiano cheese
13. 1/4 cup thinly sliced basil leaves

1. Preheat the oven to 350°. In a large ovenproof skillet, heat the olive oil. Add the bacon, onion, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
2. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cool slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side the skillet.
3. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are still runny.
4. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish the shakshuka with the sliced basil and serve immediately.

Serve With Crusty bread.

Suggested Pairing

Lively, light-bodied red wine.

Creamed Kale Toasts

TOTAL TIME: 40 MIN

SERVINGS: 24 toasts

1 pound Tuscan kale, stems discarded
2 Tablespoons unsalted butter
2 garlic cloves, minced
Pinch of crushed red pepper
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground pepper
Twenty-four 1/2-inch thick slices of baguette, oiled and toasted

1. In a large saucepan of salted boiling water, blanch the kale until just tender, 3 to 5 minutes.  Drain and let cool slightly, then finely chop. 

2.  Preheat the broiler.  In a large skillet, melt the butter.  Add the garlic and cook over moderate heat, stirring, until just starting to brown, 2 minutes.  Add the kale and crushed red pepper and cook for 2 minutes, tossing.  Add the cream and bring just to a boil.  Simmer over moderately low heat, stirring, until the cream has thickened, 5 minutes.  Stir in 1/4 cup of the grated cheese and season with salt and pepper.

3.  Spoon the kale on the toasts and sprinkle with the remaining 1/4 cup of cheese.  Broil for about 2 minutes, rotating the pan as necessary, until the cheese is just melted and the kale is hot.  Serve right away.

Pork Tenderloin with Date and Cilantro Relish

www.bonappetit.com
November 2013
                                             

INGREDIENTS

• 3 tablespoons olive oil, divided
• 1 pork tenderloin (about 1½ lb.)
• Kosher salt and freshly ground black pepper
• ⅔ cup Medjool dates (about 4 oz.), cut into small pieces
• 2 tablespoons fresh orange juice
• 3 tablespoons chopped fresh cilantro plus leaves for serving

Nutritional Information

• Calories (kcal) 360
• Fat (g) 14
• Saturated Fat (g) 2.5
• Cholesterol (mg) 110
• Carbohydrates (g) 23
• Dietary Fiber (g) 2
• Total Sugars (g) 21
• Protein (g) 36
• Sodium (mg) 210

PREPARATION

View Step-by-Step Directions

• Preheat oven to 425°. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6–8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
• Toss dates, orange juice, reserved pan drippings, 3 Tbsp. chopped cilantro, and remaining 2 Tbsp. oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
• DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

Pumpkin, Caramel & Pecan Cheesecake

www.creamcheese.com

16 Servings   

Ingredients

• 1/2 cup chopped PLANTERS® Pecans, divided
• 38 NABISCO® Ginger Snaps, finely crushed (about 1 1/2 cups)
• 1/4 cup butter or margarine, divided
• 4 packages (8 ounce each) PHILADELPHIA® Cream Cheese, softened
• 1 cup sugar
• 1 can (15 ounce) pumpkin
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 4 eggs
• 25 KRAFT® Caramels
• 1/4 cup milk

Directions

• HEAT oven to 325°F.
• CHOP 1/4 cup nuts finely; place in medium bowl. Add ginger snap
• crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
• BEAT cream cheese and sugar in large bowl with mixer until blended.
• Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time,
• mixing on low speed after each just until blended. Pour over crust.

Bucatini with Butter-Roasted Tomato Sauce

Bonappetit.com

November 2013

Active: 20 Minutes Total: 1 Hour

4 Servings

 

 

INGREDIENTS

• 1 28-oz. can whole peeled tomatoes
• 8 garlic cloves, peeled, crushed
• 2 anchovy fillets packed in oil
• ¼ cup (½ stick) unsalted butter, cut into small pieces
• ½ teaspoon crushed red pepper flakes plus more for serving
• Kosher salt and freshly ground black pepper
• 12 oz. bucatini or spaghetti
• Finely grated Parmesan (for serving)

Nutritional Information

• Calories (kcal) 490
• Fat (g) 13
• Saturated Fat (g) 7
• Cholesterol (mg) 35
• Carbohydrates (g) 76
• Dietary Fiber (g) 5
• Total Sugars (g) 12
• Protein (g) 14
• Sodium (mg) 710

PREPARATION

View Step-by-Step Directions

• Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13x9” baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
• Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
• DO AHEAD: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

Cranberry Margarita

Bon Appetit
November 2013

INGREDIENTS

Cranberry Jam

• ¾ cup fresh cranberries
• ¼ cup sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice

Assembly

• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1½ teaspoons Chinese five-spice powder
• 1 lime wedge, plus 2 oz. fresh juice
• 4 oz. fresh orange juice
• 6 oz. tequila

PREPARATION

View Step-by-Step Directions

cranberry Jam

• Bring cranberries, sugar, orange juice, and ¼ cup water to a boil in a medium saucepan; reduce heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes. Mix in orange zest; let cool.
• DO AHEAD: Jam can be made 5 days ahead. Cover and chill.

Assembly

• Mix salt, sugar, and five-spice powder on a small plate. Rub rims of Old Fashioned glasses with lime wedge; dip in salt mixture and fill glasses with ice.
• For each cocktail, combine ½ oz. lime juice, 1 oz. orange juice, 1½ oz. tequila, and 2 Tbsp. cranberry jam in a cocktail shaker; fill with ice. Cover and shake until outside is frosty, about 30 seconds. Strain into prepared glass.

Wilted Spinach with Raisins and Pistachios

realsimple.com
November 2013

Serves 8| Hands-On Time: 15m| Total Time: 25m

Ingredients

• 1/4 cup olive oil
• 5 cloves garlic, peeled and smashed
• 1/2 cup raisins or golden raisins, or a mixture of both
• 1/3 cup shelled roasted pistachios
• 2 tablespoons cider vinegar
• 2 11-ounce bags triple-washed curly spinach, thick stems removed (about 18 cups)
• kosher salt and black pepper

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, turning occasionally, until lightly golden, 3 to 4 minutes. Add the raisins, pistachios, and vinegar to the pot and stir to plump the raisins, about 1 minute.
2. Add as much spinach to the pot as will fit and cook, tossing and adding more spinach as there is room, until just wilted, 2 to 3 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve immediately.

Buttery Pappardelle with Pumpkin and Carmelized Onions

Realsimple.com 
November 2013

Serves 4| Hands-On Time: 40m| Total Time: 40m

Ingredients

• 3/4 pound pappardelle
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large red onion, thinly sliced
• kosher salt and black pepper
• 1/2 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1/2-inch pieces
• 3 thyme sprigs, plus 2 teaspoons thyme leaves
• 2 1/2 ounces pecorino, grated (2/3 cup), plus more for serving (optional)

Directions

1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 14 to 16 minutes. Transfer to a plate; reserve the skillet.
3. Add the pumpkin, thyme sprigs, and 1½ cups water to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is very soft and most of the water has evaporated, 6 to 8 minutes.
4. Add the onion, pumpkin, thyme leaves, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).
5. Serve the pasta with black pepper and additional pecorino, if desired.