Caramel Sauce, Whiskey and Wild Wild Bread Pudding

It's the season!  November has ended, Thanksgiving is officially over now and, contrary to what retailers would have us believe, the Christmas season has begun.  I have noticed, as I get older, that I am becoming more and more adamant about the fact that "Christmas" does not start until December.  The entire concept of Black Friday can kiss my back side.  Oye!  I stay home and eat left-over Thanksgiving pie.  (I love Pie day!)  Then again, I have usually finished my Christmas shopping before Halloween.  Not always, but most of the time.  Which leaves me free to spend the early part of December baking a myriad of Shortbreads, Candies and other small bites of delicious holiday cheer.

However, before I get involved in making the 6 Pumpkin Rolls that I need to hand out this year, I wanted to share one of my favorite winter time desserts.  One, incidentally, that I very rarely make.  Bread Pudding.

The problem is that I come from a bread eating family.  A serious bread eating family.  Every one of us consumes bread at truly alarming rate.  My niece's favorite summertime BBQ treat is a hot dog without the hot dog, meaning just the bun with hot dog fixin's on it.  I know it's in the family genes, because that was my favorite sandwich when I was little as well.  Ketchup, Mustard and Mayonnaise spread on bread and consumed with relish (when available) Whether it's homemade bread crumbs over Cauliflower, chunks ripped off a loaf and dipped in olive oil with dinner, or the proverbial left-over turkey sandwich after Thanksgiving.  The bread just seems to disappear around here in no time at all.  Thus there is never EVER any day old bread to make a descent bread pudding. (sigh)

But, I finally remembered to buy an extra loaf of Sourdough and hide it from myself a few days ago.  On some level, I think it's pretty sad that I have to hide bread from myself due to my lack of self control.  But it is what it is.  Maybe my subconscious mind will register the reward of bread pudding and it will assist me in resisting the temptation in the future.

Yeah, No.  Not happening in this lifetime.

I will admit that I prefer to have booze in my bread puddings.  I think it has to do with bread pudding's similarity to Christmas puddings, which are usually soaked in brandy and ignited. Alcohol just seems like a natural addition.  Be it Scotch with Butterscotch sauce, Bourbon and Egg Nog Sauce Sauce, Rum and ButterRhum Sauce, Brandy and Hard Sauce or, as in this case, Whiskey and Whiskey Caramel Sauce....  It's ALL kinds of good.   After all, 'tis the season to spread some Holiday Cheer, Right?  ;)

Irish Bread Pudding with Whiskey Caramel Sauce

Irish Bread Pudding
2 oz (56g) Unsalted Butter, melted
10 oz (284g) Sourdough Bread
1/2 cup (72g) Currants (you can use Raisins if you like)
1/4 cup (59ml) Irish Whiskey
1 3/4 cup (414ml) Half and Half
1 cup (200g) plus 1 TB Granulated Sugar
1 1/2 tsp Vanilla
12 oz (355ml) Evaporated Milk
2 large Eggs
1 tsp Cinnamon

Whiskey Caramel Sauce
1 1/2 cups (300g) Granulated Sugar
2/3 cup (156ml) Water
4 oz (113g) Unsalted Butter, cut into chunks
1/4 cup (59ml) Irish Whiskey (I like Bushmills)
1/4 cup (59ml) Heavy Cream

Preheat the oven to 350F degrees.
Cut the bread into 1-inch thick slices and brush with the melted butter and place butter side up on a baking sheet.

Bake the bread for about 10 minutes, or until the edges begin to turn golden.

Cut the bread into 1/2 inch cubes and set aside.

In a small bowl, macerate the Currants in the Irish Whiskey, then cover and set aside.

In a large bowl, combine Half and Half with Sugar, Vanilla, Evaporated Milk and Eggs, whisking well to combine.

Add Bread cubes, tossing well to coat, then cover and allow to sit for 15 minutes.

Butter a 13x9-inch baking dish.

Stir the macerated Currants into the bread custard mixture.

Pour the resulting mixture into the prepared baking dish.

Combine the remaining 1 TB Sugar with the Cinnamon.

Gently sprinkle the Cinnamon Sugar mixture over the pudding.

 Bake for 35 minutes, or until slightly puffed in the center.

While the pudding is baking, make the Whiskey Caramel sauce.
Combine Sugar and Water in a medium saucepan set over medium flame.

Stir until the Sugar dissolves and the syrup comes to a boil.

Let the mixture boil until it begins to turn amber brown.

When the caramel has reached its amber color, stir in the butter with a whisk (it will bubble and steam)

Once the butter has been melted into the caramel (the fat will prevent crystallization) remove the caramel from the heat and add the Irish Whiskey and Heavy Cream. (the mixture will bubble and steam again)

Pour into a heat proof pitcher and allow the caramel to cool. (I like to use empty honey bears for my cooled caramel sauces.... easier application)
Once the pudding has finished baking, and has cooled slightly, cut 3-inch square pieces and place in a bowl and drizzle liberally with Whiskey Caramel.

Add a dollop of lightly sweetened whipped cream, if desired.

Mangia!!
~~

When Irish Eyes are Smiling - Guinness Chocolate Mousse

'Tis that time of year again.  The Wearin' of the Green, Rainbows, Pots of Gold and Wee Little People scampering about.   Happy St. Patrick's Day!!!

Though try as I might, I can't seem to reconcile the idea of Green Beer.  What does green beer have to do with driving the snakes out of Ireland?  Did I miss something?  My  historical knowledge must be lacking.

While beer boasting some artificial chemical dye is not really my forte for this particular holiday.  I do still have my ongoing tradition of preparing some form of delicious treat from that famed Irish Stout... Guinness. 

I must admit that I had help though.  The Oregonian's Food Day had run a series of Guinness based recipes for St Patrick's day. So I sort of borrowed the recipe this year, instead of laboring in experimentation like I usually do.

Granted, all I really did was "borrow" the ingredient list.  I have my own methods for preparing mousse, just in case anyone who might be sensitive to any possible contamination of Salmonella happens to be consuming said mousse.  Thus, instead of simply beating egg whites with sugar and folding everything together, I made a Meringue via the Swiss Method (Cooking over simmering water)  This also creates a move velvety texture as well as stabilizing the mousse a little better if it happens to sit at room temperature for too long.  BONUS!

Thus it was, for St. Patrick's Day 2011, Guinness Irish Stout and Bushmill's Irish Whiskey hidden in a French Mousse formed of Swiss Meringue.  Funny!

Guinness Chocolate Mousse with Irish Whiskey Cream

9 oz 70% Bitter Chocolate, finely chopped
5 large Egg Whites
4 large Egg Yolks
1 1/3 cups Heavy Cream; divided
1/3 cup Guinness Stout (not draught)
1 TB Instant Espresso
3/4 cup plus 1 TB granulated Sugar; divided
2 TB Bushmills or Jameson

Place the chocolate in a bowl and set over simmering water until melted and smooth.

Remove from heat and allow to cool slightly, but leave the water gently simmering on the stove, for you will need it again to make the Swiss Meringue.

While the chocolate is cooling, separate the eggs.

Add the yolks to the warm chocolate and whisk briskly to avoid scrambling them. (it will look really thick and odd though)

 

In a small pitcher, mix 1/3 cup of the Heavy Cream with instant Espresso Powder.

Add both the Heavy Cream/espresso mixture and the Guinness to the chocolate and whisk until smooth and glossy

(think of it as a Guinness laced ganache)

Place egg whites in the bowl along with 1/2 cup plus 2 TB (130 g) of the sugar, then place the bowl over the simmering water.

Use a thermometer to monitor the temperature of the whites and whisk them while the warm, allowing the sugar to melt completely.

Once the mixture reaches about 130 degrees, begin whisking more forcefully until temperature reaches 140 degrees. (you need to keep it the whites moving or they may scramble)

Remove the whites from the heat and continue beating with whisk until firm peaks are formed and the bowl can be tipped without any of the meringue sliding down the side of the bowl. (voila!  Swiss Meringue)

Stir a small amount of the Swiss Meringue into the Chocolate mixture to lighten it.

Add the Chocolate mixture to the meringue and fold until all the white streaks are gone.

Divide mousse among 6 Irish Coffee Mugs, or Fancy cocktail glasses, the choice is yours.

Cover with Plastic wrap and chill for 2 hours.

To Serve:
In a clean bowl, combine Irish Whiskey and 3 TB Sugar, swirl them together to give the sugar a chance to begin dissolving.

Add the 1 cup Heavy Cream and whisk until stiff peaks are formed.

Gently spoon the Whiskey laced Cream over the top of the mousse and serve.

With a bottle cap if you like, but more importantly, with a spoon.

Happy St. Patty's Day!!!

Mangia!!
~~

Interested in more Guinness Recipes? Check out Guinness Cake with Bailey's Frosting from 2009 or Guinness Ice Cream from 2010.

When Irish Eyes Don't Just Smile, They Twinkle - Irish Coffee (Caife Gaelach)

It is almost St. Patick's day and while most will be swigging copious amounts of Fast Green No. 3 or a combination of Brilliant Blue No. 1 & Tartrazine Yellow 5 laced beer, I have chosen to get a little more hard core with my celebratory beverage. After all, being a lover of all things coffee, I suppose it stands to rights that this would be my choice over unnaturally tinted pilsner. Though I may have to chase it with a Guinness ;)

I am speaking of the deliciousness of Irish Coffee. Of which there seems to be some confusion. It appears that America has been getting all the credit for the invention of Irish Coffee, however it was only popularized in the U.S. by Stanton Delaplane in the 50s. The origins of Irish coffee really DO come from the Emerald Isle and a decade earlier. Let us turn back the clock, shall we?

Our story begins on a dark and stormy winter's night back in the 40s. Much to cold for Man and Beast. Joseph Sheridan, who was the head chef at Foynes Port, created the drink by adding good old Irish Whiskey to the coffee in an effort to warm up passengers disembarking from a Pan Am flight. Evidently, someone from the flight asked Joseph if he was serving them Brazilian Coffee, to which Joseph replied, "No, That is Irish Coffee". The name stuck and the rest, as they say, is History. Let us fast forward to the present.

Let's talk ingredients.... These are all personal preferences, of course, but this is how I make it.

The Coffee - Medium Dark roast, brewed in a French Press.
The Sugar - Demerara, cause brown sugar does not really dissolve properly. Though "Raw" sugar will work.
The Whiskey - I like Jameson neat, but the coffee overpowers most of the subtle flavor, so I use Bushmill's. And as good as Jameson is, Bushmill's distillery is over 172 years older, so it has been "Irish" for a longer period of time... LOL
The Cream - I use Heavy Cream that has been partially whipped so it is frothy yet still pourable.
The Glass - An Irish Coffee glass of course. But a coffee mug will do in a pinch. While this is what is usually considered an Irish Coffee glass in bars across America.....

I actually prefer this one. Not only is it more my "Style", but it also holds and extra ounce... hee hee...

Classic Irish Coffee

1 1/2 oz Bushmill's
1 tsp Demerara Sugar
4 - 5 oz French Press Coffee
Float of Thickened Heavy Cream

First you have to start your French Press coffee.

When you pour the hot water over the grounds (and start your 4 minute timer) pour a little of the water into your Irish Coffee Cup, to heat it up. Let it just set there for just 1 minute.
While the coffee continues to steep, dump the water from the now warmed glass and add the Bushmill's.

Add the Demerara sugar....

And stir a little (not all of it will dissolve, but it gives it a head start for when you add the hot coffee.)

Beat the Heavy Cream until it becomes thick, but still pourable. (just like for the "Violets in the Snow" cocktail)

When the coffee is done, pour the coffee into the glass to about 1 - 1 1/4 inch from the rim.

Pour the thick cream over the back of a spoon so it will float on the top.

And there you have it.... an Irish Coffee. Sure to keep you warm on the coldest winter's night, or make your eyes smile like the those of the Irish. ;)

So kick back and slowly sip the whiskey laced coffee goodness through the cream.

Oh, and if you serve this to guests, don't forget to hand them a napkin so they can wipe away their Heavy Cream mustache.

Ah Heaven!

Sláinte agus táinte!
~~