Maker’s Mark Bread Pudding Recipe
December 16th, 2008 Categories: Davis Fun to Do, Local Food, Recipes
If you are going to indulge do it with bread pudding! In spite of my impression that bread pudding was vaguely repulsive, I put a little on my plate at Thanksgiving and was amazed: that warm, yeasty breaded custard with a luscious sauce of sweet, buttery …whiskey? Yes, it was whiskey and it was delicious! It was also fluffy, crispy and creamy. My obsession lead me to order bread pudding in restaurants, only to have that disappointing, inedible, dense gray cube placed on the table before me. So I set out to find out how to recreate the dreamy Thanksgiving concoction and I think I have it down… try it - you will NOT be disappointed, nor will your guests.
Maker’s Mark Bread Pudding
adapted from a *brief* entry somewhere on the internet…
4 croissants
1 ciabatta or similar airy but toothy bakery bread
1/2 cup raisins + whiskey for soaking
1 quart (4 cups) milk
6 eggs
1 1/2 cups sugar
*use less sugar if you don’t like it really sweet
2 tablespoons good quality vanilla
cinnamon and nutmeg
2 tablspoons melted butter
sauce
1 stick butter
1 cup sugar
*again, use 3/4 cup if you don’t like it sweet
1/4 cup water
1 egg yolk
1/2 cup Maker’s Mark whiskey
Soak raisins in Maker’s Mark overnight
Slice croissants and bread into generous cubes. Leave in the open air over night
Preheat oven to 350
Pour milk over the bread in a large bowl, toss and let sit while preparing eggs
In another bowl wisk eggs, sugar, vanilla, cinnamon and nutmeg until fluffy
Pour over bread, add raisins and toss the whole mess LIGHTLY with your hands
Roll melted butter around the bottom of an 8 x 12 baking dish
Pour the bread into the dish and then bake for 1 hour
While the pudding bakes, make the sauce:
Melt butter, sugar and water and keep at a rolling boil for 5 minutes
Remove from heat and pour in a small stream while wisking into a bowl with egg yolk
After it cools a little stir in Maker’s Mark. Taste and add more if you wish
After the golden brown pudding comes out of the oven, pour the sauce over the top
Serve warm, or warm it up before you serve
The last ingredient? Either a long run or alka selzer if you can’t resist this pudding like I can’t resist this pudding….if your friends don’t eat it all, you better throw it away or you might eat the entire thing…enjoy!
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Rare Visit to the Glide Ranch
May 21st, 2008 Categories: Amusement, Davis CA Real Estate, Davis Fun to Do, Davis Nature, Local Food, Photo Tours
This past sweltering Sunday afternoon the Ag Futures Alliance held “First Flavors” a fund raiser/tasting event at the famed Glide Ranch just west of Davis. (Sponsored in part by the Howard and Nancy Shapiro Foundation.)
Though my home is on property adjacent to the south side of the ranch and I have driven by its entrance for over 20 years, never have I actually seen this amazingly gorgeous place. Hills, swails and natural canals that transverse the ranch are unusual for this area. The main house - a classic grand valley home over 100 years old and recently restored - sits in the middle of the property surrounded by rose gardens, expansive lawns and palm trees. If you were dropped there and someone removed your blindfold, you would probably not guess that you were in Davis, but you would know that you were somewhere magical.
I will write more about the wonderful trust created by the Glides for the protection of animals, wildlife and agriculture of Yolo County in a future post, but for now, enjoy a few pictures I snapped at Sunday’s event.
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Davis Farmers Market photo tour
November 26th, 2007 Categories: Local Food, Photo Tours
Better than Harrods
Don’t come to the Davis Farmers Market if you don’t have time to meet friends and talk about 13 kinds of heirloom tomatoes or how to cook with lovage. (Hint: if you want to know what to do with lovage go to Amazon and check out Local Flavors by Deborah Madison. Yes, she is my sister, but she also is an amazing writer about food and farmers markets.) Do come if you want fresh, organic, local bread, vegetables, olive oil, meat, fish, fruit, flowers and more. Even better, come on Wednesday evening to picnic in the park - enjoy dinner, local music, frolicking children, a good time to be had by all.
Enjoy these wonderful photos by Frederic Conte!
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