The Ultimate Vampire Resource and Directory

Bread Pudding with Bourbon Sauce
21:35 Jan 01 2008
Times Read: 783




1 large loaf French bread

4 cups milk

3 eggs, lightly beaten

2 cups sugar

2 tablespoons vanilla extract

1/4 teaspoon allspice

1/4 to 1/2 teaspoon cinnamon

1 cup raisins

3 tablespoons butter, melted

Bourbon Sauce (see recipe below)



Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak; crush with your hands until well mixed. In another bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon until smooth; stir in raisins. Stir into the bread/milk mixture. Let the mixture sit for 2 hours, stirring occasionally.









Preheat oven to 350 degrees F. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Coat the bottom and the sides of the pan well with the butter. Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45 to 50 minutes, until set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.



To serve, cut into squares and put into individual serving dishes. Serve with warm Bourbon Sauce. NOTE: Best fresh and eaten the day it is made.



Makes 8 to 10 servings.









Bourbon Sauce:

1/2 cup butter

1 cup sugar

1 egg, lightly beaten

2 tablespoons bourbon (whiskey) or to your taste



In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.

Walnut, Arugula & Gorgonzola Crostini
21:30 Jan 01 2008
Times Read: 784




Butter, room temperature

18 (1/4-inch thick) slices diagonal baguette bread slices

6 tablespoons chopped toasted walnuts

3 ounces Gorgonzola cheese, crumbled

3 tablespoons finely chopped arugula leaves

Freshly ground pepper

Arugula leaves



Preheat oven to 400 degrees. Spread butter over one side of each baguette slice. Arrange baguette slices on baking sheet, butter side up. Bake until golden, approximately 10 minutes. Remove from oven and cool.



Reduce oven temperature to 350 degrees. In a medium bowl, mix walnuts, Gorgonzola cheese, and arugula. (At this point, mixture may be refrigerated until ready to use.)



Spread walnut-cheese mixture evenly on top of each baguette slice, pressing in to adhere. Season with pepper. Bake just until cheese melt, approximately 6 minutes. Remove from oven and cool slightly. Arrange crostini on serving platter and garnish with arugula leaves.



Makes 6 servings.

Chipotle Hummus
21:25 Jan 01 2008
Times Read: 785






2 (15-ounce) cans garbanzo beans (chickpeas), drained

1/2 cup water

1/4 cup plus 2 tablespoons tahini (sesame seed paste)

¼ cup fresh squeezed lemon juice

2 tablespoons olive oil

2 to 2 1/2 teaspoons minced canned chipotle chilies

2 garlic clove, minced

1 1/2 teaspoons ground cumin

1 (7 ounce) jar roasted red bell peppers, drained

1/3 cup chopped fresh cilantro leaves

Coarse salt and freshly ground black pepper to taste





In a food processor ( or blender - I use my Magic Bullet - yes I really own one!), blend garbanzo beans, water, tahini, lemon juice, chipotle chilies, garlic, and cumin until smooth. Add drained roasted red peppers; process, using on/off turns, until peppers are coarsely chopped.



NOTE: If the consistency is too thick, add some water.



Put hummus to bowl and stir in cilantro leaves. Season hummus to taste with salt and pepper.



Refrigerate for several hours before serving. Before serving, remove from refrigerator 1/2 hour before serving.



Can be made one day ahead. Cover and chill. Bring to room temperature before serving. Accompany with bagel chips.



Makes about 3 cups.

Meatballs in Cranberry Pinot Noir Sauce
21:22 Jan 01 2008
Times Read: 786

Meatballs in Cranberry and Pinot Noir Sauce



2 pounds lean ground beef*

1 1/2 cups fresh homemade bread crumbs

1/2 cup finely chopped celery

1/2 cup finely chopped onion

2 eggs

1 tablespoon Worcestershire sauce

2 teaspoons garlic salt

1/4 teaspoon pepper

Pinot Noir Sauce (see recipe below)



* 2 (1-pound) bags frozen cocktail-size meatballs (about 64 meatballs) may be substituted.



Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.



In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. Shape into 24 (1 1/2-inch) balls. Place in one layer in prepared baking dish.



Prepare Pinot Noir Sauce.



Bake for 20 minutes. Pour prepared Pinot Noir Sauce over the meatballs; bake for an additional 15 minutes. Remove from oven to a heated chafing dish or a slow cooker and keep warm while serving. Serve with appetizer toothpicks.



Makes 24 small meatballs.





Pinot Noir Sauce:

1 (16-ounce) can whole cranberry sauce

1 cup firmly packed brown sugar

1/2 cup Pinot Noir wine

2 teaspoons hot Chinese mustard



In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.