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Published December 17th, 2014
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FAIR Spirits Cafe Liqueur Bread Pudding
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| By Susie Iventosch |
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INGREDIENTS
6 slices day-old baguette, cut into medium size chunks
2 eggs
1/4 cup firmly-packed light brown sugar
2 ounces FAIR Café Liqueur
1/2 teaspoon cinnamon
Pinch of salt
1 1/2 cups milk
1/2 cup evaporated milk
1/4 cup raisins
DIRECTIONS
Lightly butter a 6-inch square baking dish. Spread the bread cubes in it.
In a bowl, whisk together the eggs, brown sugar, Café Liqueur, cinnamon and salt until well blended. Pour the milk mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
Meanwhile, preheat oven to 350 degrees.
Scatter the raisins evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to halfway up the sides of the bread pudding dish.
Bake for about 20 to 25 minutes, or until a knife inserted comes out clean.
Serve with a scoop of vanilla ice cream or gelato and top with 1/2 ounce of Café Liqueur.
Susie's notes: I didn't have a 6-inch square baking dish, so I used two smaller dishes, more like 4-inches square. Also, I put the raisins in with the bread before adding the milk mixture and I used a mixture of bakery whole wheat bread and baguette pieces. And, finally, mine baked for closer to 30-25 minutes in the water bath.
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Fall's First Fire
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| Recipe by Ashley Myers of Forge Pizza, Danville |
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INGREDIENTS
2 ounces Zaya Rum
2 ounces Drambuie
3 drops cherry bark bitters
Laphroaig rinse
DIRECTIONS
Use a small amount of Laphroaig to line the inside of a brandy snifter. Remove any excess scotch. Combine room temperature ingredients in a shaker and stir. Pour gently into rinsed snifter and garnish (on a spoon over the rim of the glass) with a pumpkin gelato quenelle. The relative warmth of the beverage should play nicely against the cold gelato. Sip your cocktail and taste the gelato alternately, letting the fresh pumpkin flavor calm the sweet spices of the cocktail.
Quenelles are beautiful football shaped scoops of any soft dessert item (or any food item for that matter). If this cocktail is served fresh with unlimited resources, a quenelle is its best accompaniment. I tried deep freezing quenelles at home in my conventional freezer to preserve their shape (Forge doesn't have a deep freeze!) and ended up scooping up the gelato with a tasting spoon instead. The flavor effect was the same, so if quenelle making isn't your thing, scoop some ice cream into a bowl and call it a day!
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Lamorinda Weekly, Moraga CA