Nikki Loves Food – Food Blog for Foodies NY

Rum Raisin Bread Pudding with Caramel Sauce Recipe

Rum Raisin Bread Pudding with Caramel Sauce

 2 boxes of golden raisins (2 lbs)
6 cups of milk
4 cups of heavy cream
16 eggs (beaten)
6 long loaves of bread (around 11 oz. each, cubed/no crust)
2 tablespoons vanilla extract
3 cups of sugar
2 cups of light rum
Graham cracker crumbs


Preheat the oven to 350°.

 Hydrate raisins in hot water for 10 minutes until softened.

 Remove crust from bread and cut into cubes.  Place in a large bowl.

 Combine milk, cream, raisins, vanilla and 1 cup of sugar in a saucepan and bring to a boil.

 In a separate bowl whish together eggs, 2 cups of sugar and rum.

 Pour milk mixture over the bread and mix until soft.  Next combine the bread with the egg mixture.

 Butter a hotel pan with unsalted butter and sprinkle with graham cracker crumbs.  Fill pan with bread mixture and top with more graham cracker crumbs.  Bake in over for 1 hour or until toothpick inserted comes out clean.


Caramel Sauce
 1 cup sugar
3 oz. butter (cut into pieces)
2 cups heavy cream

 **Cook sugar in a small saucepan until melted and all sugar is dissolved.  Around 10 minutes.

 Boil heavy cream in a separate saucepan.

 Once sugar is melted into a thick tan syrup remove from heat and add butter pieces.  Next pour in hot heavy cream.  Put back on the stovetop and cook for 5 more minutes.  Remove from heat and let cool.  Sauce will thicken upon cooling.


Polpette di Granchio: Crabcakes with Remoulade
January 18, 2011, 11:08 am
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Polpette di Granchio (Crabcakes with Remoulade)
Serves 4 (Makes 8 Crabcakes)
1 lb. lump crabmeat
2 cups Japanese panco breadcrumbs
1 lemon rind, chopped fine
1/2 cup flat leaf parsley, chopped
3 tbsp. dijon mustard
1/2 cup red onion, chopped fine
3 tbsp. mayonnaise
1/4 cup chopped chives
1 tbsp. worcestershire sauce
1 cup sour cream or mayonnaise
3 apples, shredded
2 oz. horseradish
1 teaspoon black pepper
1.  To Assemble Crabcakes: Mix together all ingredients with only a 1/2 cup of breadcrumbs. Form into cakes about 2″ in diameter and about 1/4″ high. Coat with breadcrumbs. Heat olive oil in a non-stick fry pan. Add crabcakes and sauté for 1 1/2 minutes on each side over medium heat. Remove from pan and bake an additional 5 minutes in a 400° oven.
2.  For Remoulade: Shred apple and place in a clean, dry cloth. Squeeze to remove juice. Combine apple and remaining ingredients and mix thoroughly.
3.  To serve, place crabcakes on a plate with about a teaspoon of remoulade on the side. Garnish with greens of your choice.

Pappardelle con Zucchine, Speck e Parmigiano
January 6, 2011, 2:33 pm
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Large-shaped Noodle with Speck, Zucchine and Parmigiano Sauce, Serves 4

1 lb. pappardelle
4 oz. speck, julienned
1 lb. baby zucchini, julienned
2 cups chicken stock or water from pasta
4 oz. Parmigiano Reggiano cheese, grated
2 oz. shaved parmigiano
8 oz. cherry tomatoes
2 oz. chopped chives
3 oz. butter
2 tbsp. extra virgin olive oil

1. In large pot, bring water to a boil. Add salt and pasta. Cook al dente.
2. Meanwhile, in large saucepan heat olive oil and half of butter. Add zucchini and speck. Cook about 1 minute. Add cherry tomatoes and chicken stock (or water from pasta).
3. Drain pappardelle and add to sauce. Add the remaining butter, Parmigiano and chives. Mix thoroughly. Serve in large bowl allowing the zucchini, speck and cherry tomatoes to be on top and garnish with shaved Parmigiano.

Wine suggestion: Pinot Nero or one of Marcello’s favorites: Pinot Nero Torti Oltre Po Pavese

Torta di Ricotta (Italian Cheesecake)
December 23, 2010, 12:31 pm
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Italian Cheesecake, Serves 6

6 eggs
1 cup sugar
3/4 cup sweet butter
24 oz. ricotta cheese
8 oz. mascarpone cheese
1/2 oz. lemon zest
1 tsp. vanilla extract
1 tsp. orange extract
6 oz. crushed graham cracker crumbs
In a bowl mix ricotta, mascarpone, sugar and eggs until very smooth. You can use electric mixer on slow speed.
Add 3/4 cup melted butter, lemon zest, vanilla and orange extract.
In a 6 or 8 inch spring form, brush with the rest of the butter and sprinkle with crushed graham cracker crumbs.
Add ricotta mix, sprinkle more graham cracker crumbs on top and bake for 60 minutes at 350°.
More Recipes from the Chef:  Here