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.

http://www.marcellosgroup.com



Lemon Almond Tea Recipe!
May 9, 2011, 2:21 pm
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Ingredients

  • 2 family size black tea bags
  • 4 cups boiling water
  • 2 lemons, thinly sliced
  • 1 cup sugar
  • 1 tablespoon almond extract
  • 2 teaspoons vanilla extract
  • 1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled

Directions

  1. In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
  2. Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 142 | Total Fat: 0.1g | Cholesterol: 0mg

Thanks Allrecipes.com!!



Squid with Cannellini Beans & Arugola (Calamari e Gamberi con Ceci e Rughetta)
April 17, 2011, 2:26 am
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Squid with Cannellini Beans & Arugola
Calamari e Gamberi con Ceci e Rughetta

Serves 2 people

4 shrimp
4 10oz of calamari
1 tsp. fresh thyme
Salt
Pepper
Extra virgin olive oil
3 oz. of rucola
2 oz. cherry tomatoes
4 oz. of poached chickpeas
3 oz. vegetable stock or water
½ small onion (chopped)
4 pieces of grilled crostini

Sear the shrimp and calamari in a sauté pan with a little olive oil for 2 minutes and then remove from the pan.

In the same pan add a little more oil and the chopped onions. Cook the onions for 1 minute then add tomato, thyme and chickpeas.

Season with salt and pepper. Now add the calamari, shrimp, arugula, and the vegetable stock. Toss everything together.

Serve hot with grilled Italian bread



Zabaglione Caldo con Fragole
March 24, 2011, 5:09 pm
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Hot Zabaglione with Strawberries, Serves 2

 

2 egg yolks

4 tbsp. sugar

1/2 cup white wine

1/2 cup marsala wine

fresh strawberries

Whisk all ingredients, except strawberries, in double boiler over medium/high heat until you have a smooth consistency.

Wash, hull and slice strawberries (or any other berry) and place in goblet.

Spoon hot zabaglione over strawberries.

Variation: You can make cold Zabaglione by letting the hot Zabaglione cool off, then whip some heavy cream and fold the Zabaglione into the cream and now you will have cold Zabaglione.



Happy St. Patricks Day!
March 17, 2011, 8:53 am
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Irish Soda Bread Recipe

Ingredients

  • 4 to 4 1/2 cups flour
  • 2 Tbsp sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 Tbsp butter
  • 1 cup raisins
  • 1 large egg, lightly beaten
  • 1 3/4 cups buttermilk

Method

1 Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

2 Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.

3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an “X” shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it’s done.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It’s easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Yield: Makes one loaf.

Thank you http://www.simplyrecipes.com!



Crepes With Nutella Recipe
March 13, 2011, 12:03 pm
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Crepes With Nutella

Makes 12 crepes

5 eggs
¼ cup powdered sugar
Pinch of salt
½ oz. sweet butter (melted)
1 cup flour
1 ½ cup milk
Container of Nutella

1. In a bowl mix together eggs, sugar, salt and melted butter.  Then add flour and then milk. (If making a savory dish, omit the powdered sugar.)

2. Strain the mix through a sieve. Take a 9-inch non-stick pan. Warm the pan and brush with butter.

3. Scoop the liquid around the pan until it forms a thin layer. With a spatula flip the crepe to cook on both sides for a few seconds. When they are nice and golden place them to the side.

4. Let the crepes cool off. Add 1 tsp of Nutella in the middle of each crepe. Fold the crepes in a triangle or however you prefer. Place the crepes into a 350 degree oven for 2 minutes.

5. To serve place butter and powdered sugar on top.



Rigatoni with Parmigiano, Puree of Peas, and Tomato (To honor the 150-year celebration of the Unification of Italy with red, white, & green)
February 23, 2011, 12:54 pm
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Serving for 4,  appetizer portions

1 onion, chopped
1 lb. frozen peas
2 cups chicken or vegetable stock
2 oz. olive oil
Salt & Pepper

1lb. San Marzano tomatoes, chopped
2 oz. extra virgin olive oil
1 tsp. oregano
1 clove garlic
Salt & Pepper

1 oz. butter
100 grams grated parmigiano cheese

1 lb. rigatoni pasta

To make the pea sauce:
1. Add onions and olive oil into a sauté pan. Stir-fry for a couple of minutes. Add the peas and cook for another minute or two.
2. Add the broth or stock and bring to a boil. Then place everything in a blender.
3. Puree and strain the sauce to remove the skin. Keep the puree in a warm place.

Tomato sauce:
1. Add olive oil and garlic in a sauté pan
2. When garlic is golden, you may remove and add the chopped tomatoes.
3. Season with salt and oregano. Cook and reduce the sauce until there is no moisture (nice and tight, maybe 3-4 minutes). Keep warm and to the side.

Pasta:
1. Cook the pasta al dente. Drain the pasta with a little water in a pan.
2. Add butter and parmigiano.
3. Assemble the dish into 3 parts. The pasta belongs in the middle with both sauces on either side.