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Fig Bread Pudding
1 loaf (16 oz.) brioche bread, sliced and cut into 1/4-inch cubes
10 egg yolks
3 T. brown sugar
2 c. heavy whipping cream
1 1/2 T. vanilla
1 1/2 T. rum
1/2 c. dried mission figs, sliced
Preheat oven to 350 degrees.
In a medium-size bowl, beat together egg yolks and brown sugar. Add whipping cream, vanilla, rum and figs and mix for another few minutes. Add bread cubes and stir until thoroughly combined.
Coat a 6-by-6-inch baking pan with butter. Pour the mixture into the pan and cover with aluminum foil. Bake 25 minutes. Remove foil and bake for another 5 minutes to allow the top to brown. Remove from oven and cool slightly. Serve while warm.
Beverage pairing: Port or Moscato
SUGAR & SCRIBE BAKERY
Memories of her Irish grandmother’s roasted Brussels sprouts inspired chef-owner Maeve Rochford of Sugar & Scribe Bakery in Pacific Beach to create this savory vegetarian pie. Always on the menu, it has proved popular with men who don’t equate its nutty goodness with “eating their vegetables,” she says.
Brussels Sprouts and Pecan Pie
For the pastry
1/4 c. butter, ice cold
1/4 c. margarine, ice cold
1 t. sugar
Pinch of salt
5 c. all-purpose flour
1/2 c. ice water
For the filling
3 c. whole Brussels sprouts
1 T. olive oil
1/8 c. onion, chopped
1/8 c. celery, chopped
1 T. capers
Zest of one lemon
1/4 t. salt
1/4 t. white pepper
1/4 t. black pepper
2 T. brown sugar
1/3 c. pecan pieces, broken
1 T. salted butter, room temperature
1/4 c. raw Yukon gold potato, finely chopped
For the egg wash
1 egg, lightly beaten with 1 t. of water
Chop butter into small pieces. Place it in a bowl with the margarine, sugar, salt and flour. Using your fingers, feather the butter and margarine into the dry ingredients until the mixture looks like loose breadcrumbs.
Mix in the ice water until just combined. Form the dough into a ball and chill for 2 hours.
Preheat oven to 350 degrees. Roll Brussels sprouts in olive oil and place in a castiron or other ovenproof pan. Roast for 45 minutes. Remove from the oven and cool to room temperature. (Can be made in advance and refrigerated.)
Sauté onion and celery until tender.
Put the cooled Brussels sprouts in a large bowl. Gently fold in remaining filling ingredients, taking care not to mash the vegetables.
Butter a 10-inch pie pan. Remove the dough from the refrigerator and divide into two portions: 11.5 oz. and 3 oz. (Extra pastry can
be frozen for another use.) Roll the large portion into a 13-inch-diameter circle. Place in pie pan with dough overlapping the edges.
Place filling in dough and roll out remaining dough for a top crust. Place over filling and crimp edges. Using a knife, cut 4 or 5 vents in the top crust. Brush the crust with egg wash.
Bake 25 minutes at 350 degrees, until crust is golden brown. Remove from the oven, cut into slices and serve.
Suggested beverage: Guinness or dark chocolate stout
Rouge, Blanc & Bleu
With Independence Day and Bastille Day celebrations on the calendar this month, bring the best of American and French cuisines to the table. Here are three chefs’ tasty twists on classic fare that are worthy of fireworks.
“Who doesn’t love bacon and eggs?” asks Executive Chef Matt Gordon rhetorically. At his new Sea & Smoke brasserie in Del Mar, he gives spinach a sweet and savory twist. “Plus,” he says, “you meet your salad quota while eating it.” Enjoy this with a warm baguette for an elegant lunch.
Warm Spinach Salad
For the vinaigrette:
1/2 c. natural bacon, chopped
2 shallots, roughly chopped
1/4 c. Dijon mustard
1/2 c. red wine vinegar
1/4 c. honey
1/4 t. ground black pepper
1 1/2 c. grapeseed or other light oil
For the salad:
1/2 c. chopped bacon, cooked
3-4 c. organic baby spinach (Bloomsdale
Savoy, if possible)
1/2 c. dried figs, quartered
1/4 c. shaved Parmesan
1 warm poached egg
Toss the bacon and shallots in a touch of oil and sauté until soft and hot. Add mustard, vinegar, honey and pepper and stir to combine. Let cool. Place cooled mixture in a blender. With the blender on high, add the oil in a slow, steady stream. The vinaigrette can be made in advance and stored up to five days in the refrigerator.
To make the salad, place 2 to 3 oz. of the vinaigrette and the bacon in a wok. Place on the stove over medium heat to warm. Add spinach and figs and toss for about 15 seconds until the spinach is wilting a bit. Transfer salad to a bowl, top with the shaved cheese and poached egg and serve immediately.
Suggested pairing: Billecart-Salmon Brut Reserve Champagne or other sparkling wine