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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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CHOCOLATE HAZELNUT BREAD PUDDING WITH ORANGE CRÈME
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INGREDIENTS FOR BREAD PUDDING
1.5 lb French Baguette
1.5 cup melted unsalted butter
1 ¾ cup whole milk
1 cup heavy cream
6 oz hazelnut chocolate
1 cup sugar
4 large egg yolks
1 vanilla bean split in half
1 cup toasted hazelnuts chopped
INGREDIENTS FOR THE CRÈME ANGLAISE
1 qt heavy cream
8oz sugar
1 vanilla bean split
6 egg yolks
3 oranges zested
DIRECTIONS FOR BREAD PUDDING
1.Preheat oven to 350 degrees
2.Cube bread
3.Mix bread with melted butter and chopped hazelnuts, and season lightly with salt
4.Combine milk, cream, and vanilla bean in a saucepan and bring to a simmer. Whisk in the chocolate
5.Mix sugar with egg yolks to a light yellow color
6.Slowly temper warm chocolate cream into the egg and sugar mixture
7.Pass combined mixture through a mesh sieve
8.Put bread and nut mixture in a baking pan, and pour chocolate-egg mixture over the bread
9.Bake for 30-40 minutes or until set. Should be slightly springy to the touch.
DIRECTIONS FOR THE CRÈME ANGLAISE
1.Combine ½ of the sugar, cream, vanilla bean, and orange zest in a saucepan and bring to a simmer. Cover when simmering and take off heat. Steep for 30 minutes.
2.Bring ingredients in the saucepan back to a simmer
3.Whisk remaining sugar and egg yolks to a pale yellow color
4.Slowly temper cream mixture to egg and sugar mixture and return to stove till it thickens, then cool
TO SERVE
Portion bread pudding and pour on crème anglaise. Serve with chocolate ice cream.
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