I think this Chocolate Chestnut Bread Pudding may be the ultimate comfort food. I always have bread on the counter. Since my new book, Holiday and Celebration Bread in Five Minutes a Day, came out, I have several loaves going at a time. What to do with all the partially eaten loaves? Cube it up, soak it in a rich custard and bake it. It could not be any easier and the results are warm and so satisfying. Bread pudding is one of the those desserts that also doubles as breakfast, like pie and cake! 🙂 No, really, it is full of eggs and toasty bread and this one just happens to have bits of chocolate and chunks of chestnuts. If you were to serve it with a dollop of creme fraiche instead of ice cream, it would be a simple and elegant Christmas breakfast. Add the ice cream and it is a homey, but decadent dessert.
When I worked in restaurants my bread pudding was always one of the most popular desserts on the menu. Hope you enjoy it!
This post is from a while back, but I was inspired to bring it to the fore when I created a Baked Alaska for the Holiday issue of Better Homes and Gardens. You will find a picture of my Egg Nog version at the bottom of this post, along with a link to that recipe. The Baked Alaska makes a fantastic and beautiful dessert for any holiday party.
The inspiration for my desserts can come from the craziest places and this Coffee, Bourbon & Chocolate Baked Alaska is no exception. This weekend I fulfilled a dream, (one I didn’t know I had until I did it), to be a radio talk show host. That’s a generous description of what I was doing on the Weekly Dish, but it was the kind job title Stephanie March offered when she invited me to sit in for her co-host (Stephanie Hansen), who was busy being on vacation. Luckily, I was not filling this role alone, our friend Stephanie Meyer, was also on the air for the 2 hour show. I had a ball, but what I learned is that the “Stephanies,” as they are lovingly known, make this job seem so easy and effortless. They are hilarious, smart, quick and have an endless knowledge of what is going on in the Minneapolis food community (and a fair bit about the rest of the country too). I loved every second of it, but don’t think I’ll be giving up my day job.
After the show we went across the street to a neighborhood bar with a long list of coffee drinks, it was only 11am, so booze should be served with caffeine. Stephanie March ordered a coffee, bourbon and black walnut drink, because…bourbon. I took one sip and said “Baked Alaska!” We were due for a snow storm that night, and all the predictions were that we’d be trapped inside. A baked Alaska made with ice cream of espresso bean, chocolate shavings, a splash of bourbon, sitting on a layer of devil’s food and then covered with toasted meringue seemed the perfect way to weather the storm.
This Awesome Apple Almond Crisp is the easy, last minute, under appreciated cousin to the Apple Pie. It is every bit as delicious and I think beautiful in a rustic way, albeit not as refined looking. It can be in the oven in less than 30 minutes and emerges bubbling, crisp (hence the name) and the perfect landing place for a scoop of ice cream. My topping typically has rolled oats, but this time I wanted the toasted almonds to be the clear star, so I used oat flour instead of the old fashioned oats and all-purpose flour, making this crisp entirely gluten-free (and vegan). I used a mix of apples, as I always do, to give the fruit layer more depth of texture and flavor. I also sliced them thin, because I was using a shallow pan and I wanted the apples to create a dense layer that stood up to the topping. For me the ratio should be just barely more fruit than crisp topping, so you’ll see I go thick.
You can watch me make this Awesome Apple Almond crisp apple crisp
The apple pie is practically a national treasure and for good reason, it is just about the perfect dessert. This time of year there are dozens of apples to choose from and I suggest you pick a variety for this pie. Having a mix of apples makes for a great pie, but be sure you pick apples that don’t turn to mush if you want a high, dramatic pie. The Perfect Apple Pie is from Cenk Sönmezsoy’s The Artful Baker, and trust me, I don’t hand out that description without great consideration. It is made in an unusual process, which you can watch in my instagram video. Sönmezsoy uses the ENTIRE apple (including skins & cores), so nothing is wasted and the taste and texture is brilliant. The pie is jammed packed with super thin slices of apples, so that it is dense. If you take the time to stack them, you’ll see the clean lines of apple when you cut into it. This pie takes a little longer to make, but the results are worth every second.
I topped the pie with a scoop of homemade rum raisin ice cream, because it is a family favorite. Read More
Inspiration can come from the craziest of places, including a nail salon. My friend and I were having our nails done when a man carrying stacks and stacks of baskets filled with Rambutan (see the pictures of the fruit and my sassy pedicure on instagram), a tropical fruit related to Lychee, walked in to sell them. Apparently he drives in from Florida with a truck full of fruit on a monthly basis and we just happened to hit it right this time. So, we walked out with sassy toes and 10 pounds of Rambutan. What was I to do with 10 pounds of this unusual fruit? I headed straight to Instagram and asked my community there what they would do. Sorbet and panna cotta came up several times, so, here you go, my interpretation of those suggestions, Coconut Panna Cotta with Tropical Sorbet.
I added the caramel spiral to the top when I heard that Aretha Franklin passed away. During my very first job in catering, back in the 1990s, we catered a charity event at the Viking’s Stadium for 3000 people and Aretha Franklin was performing. It was the one and only time I saw her and I will never, ever, ever forget it. I have no idea what the dessert was, likely an opera torte or something equally regal to serve such a legend, but I do remember with painful clarity that we had to make 3000 sugar spirals to balance on top. They are not hard to make (you can watch me do it in the instagram video), but they are a tricky dance of timing and they’re as delicate as paper thin crystal. And, don’t get me started on sugar decor and humidity. It was a level of stress that only the craziest of people thrive on. After we put down the last plate of dessert we ran to watch Aretha in her fur coat sing to the angels and all the stress of that event melted away!
We went from 16″ of snow to 80 degrees in two weeks. My mind spun into summer mode in about 10 seconds flat. We Minnesotans can’t adjust to the warm slowly or we may miss it. So, in my mind it’s summer and that means ice cream season. My friend, Sarah Kieffer, from the Vanilla Bean Blog and the fabulous The Vanilla Bean Baking Book, has been talking about no-churn ice cream for years. She’s one of my favorites (baker, blogger, book creator, photographer and human) and yet, I wasn’t listening when she said it was SO easy and delicious. Ugh, sometimes I’m just too wedded to the traditional ways. Well, I’m here to tell you that I should have paid attention earlier, but at least I am on board now. I won’t give up my ice cream maker, just because it’s super fun, but Sarah’s no-churn ice cream will play a major roll in this summer’s desserts.
I also made her deep, dark, chocolate sugar cookies to sandwich the coffee ice cream between, which made for the perfect ice cream sandwiches. The cookies are incredible all on their own, but with the intense coffee flavor of the ice cream they are sophisticated, a touch edgy and a perfect grown-up dessert that kids will love too, but make it with decaf! The cookies have enough body to hold up to the ice cream, but they don’t turn to stone when they are frozen, so they are perfect for this marriage.