Look for Chef Kathy, this Saturday, May 20 at 2:00 at Williams-Sonoma Lexington-Fayette Mall. Chef Kathy will be teaching a grilling menu from the Farmer’s Market Basket including:
Farm Stand Grilled Vegetable Spaghetti
Grilled Vegetable Crostini with Tomato Pesto
Strawberry Rhubarb Tarts with Whipped Cream
This rich and decadent dessert is the perfect gift for Mom on Mother’s Day. A sweet and thick Grand Marnier custard is poured over layers of cubed Brioche bread, then baked in the oven and topped with a warm Orange and Grand Marnier Sauce making it truly a comfort dessert.
For the Bread Pudding
4 large eggs
3 cups Half and Half
¼ cup sugar
2 tablespoons Grand Marnier
¼ teaspoon cinnamon
½ teaspoon vanilla
4 cups 1” cubed brioche bread, day old preferred.
For the Sauce
¼ cup freshly squeezed orange juice, strained
1 ½ teaspoons sugar
Zest of one orange
3 tablespoons butter, cut into small cubes and slightly softened
1 tablespoon Grand Marnier liqueur
INSTRUCTIONS
For the Bread Pudding
In a large bowl, whisk the eggs and Half and Half until thoroughly combined. Add the sugar, Grand Marnier, cinnamon, and vanilla. Whisk again until combined. Fill four 12-ounce soufflé or custard dishes with the bread, evenly divided. Pour the mixture over to cover. Rest for five minutes and add any extra liquid over the bread. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
Preheat the oven to 350°F. Set the dishes in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the dishes. Bake the pudding until a knife inserted near the center comes out almost clean, 30 to 40 minutes. Serve warm or at room temperature with the sauce.
For the Sauce
In a small saucepan over medium heat, add the strained orange juice, sugar, and finely grated orange zest, stirring often until the sugar dissolves. Increase heat and bring to boil. Cook for 3-4 minutes until the mixture becomes syrupy.
Add the butter cubes to the saucepan, a few at a time, while whisking constantly. When thoroughly blended, remove from heat and whisk in the Grand Marnier. Serve poured over the bread pudding.
Watch Fresh Chef Experience Live on WAVE Country with Dawne Gee – Tuesday, May 23rd at Noon
Chef Kathy and Chef Jake will be preparing an Italian Picnic Menu to go with Bravazzi Hard Italian Sodas: Limonata, Grapefruit & Blood Orange.
Grilled Italian Flatbreads with Chicken, Mozzarella, and Sicilian Tomato Jam
Orzo Pasta Picnic Salad
Almond and Blood Orange Cookies
Sponsored by:
Looking for something new this Derby? Skip the pie and try this tasty treat! We make our tart with a ground pecan crust filled with bourbon chocolate ganache. Topped with a dollop of fresh cream, it’s perfect for your Derby Day Festivities. This tart is all about the chocolate, so be sure to buy a high-quality chocolate. If you’re using bourbon in the whipped cream, any bourbon will do; however, we prefer Makers Mark for its sweet flavor.
INGREDIENTS
Crust
1 cup pecans
1 cup all-purpose flour
1 tablespoon unsweetened cocoa
½ teaspoon salt
1 large egg yolk
1 tablespoon cold water
6 tablespoons unsalted butter, softened to room temperature
6 tablespoons sugar
Filling
8 ounces fine chocolate, like Scharffen Berger or Ghirardelli
1 cup cream
6 tablespoons of softened butter
2 tablespoons bourbon
Whipped Cream
1 cup heavy cream
3 tablespoons confectioners’ sugar
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
Chocolate Bourbon Tart
INSTRUCTIONS
Butter a 9” square or round tart pan with fluted sides and a removable bottom. Place on a baking tray.
Preheat the oven to 350 degrees. Place the pecans on a baking tray and toast the pecans for 10 minutes. Remove from the oven and cool. Place in a food processor or mini chopper and grind until fine ground.
In a large bowl, combine the ground, cooled nuts, flour, cocoa, and salt; set aside. In a separate bowl add the butter and sugar. Using a hand or stand mixer, cream the butter and sugar together, mixing for about 3-4 minutes on medium speed, scraping the bowl down as needed. Add the egg and water and beat for another minute. Reduce the speed to low and add the flour mixture. Mix until just combined. Add the dough to the buttered tart pan and press to fit the bottom and all the way up the sides. Cover with plastic cling wrap and refrigerate for 3-4 hours.
Preheat the oven to 375 degrees. Line the tart pan with buttered foil (butter side down on the dough) and fill with pie weights or beans. Bake for 20 minutes. Remove the foil and the weights. Return the crust to the oven and bake 10 minutes longer. Remove from the oven and cool completely.
In a bowl, add the chopped chocolate. In a small saucepan, heat the cream to very hot. Pour the cream mixture over the chocolate and stir to melt the chocolate completely. Add the butter, one tablespoon at a time, melting completely before adding the next tablespoon. Stir in the bourbon. Pour the chocolate ganache into the tart shell and smooth the surface. Chill until set. Remove and bring to room temperature before cutting.
Fresh Whipped Cream
INSTRUCTIONS
In the refrigerator, chill a medium metal bowl and the beaters to an electric mixer for 20 minutes. Add the cold cream to the bowl and using an electric mixer, beat the cream with the sugar until soft peaks form. Add bourbon (if using) and vanilla and continue to beat until stiff peaks form.
Serve with the tart.
We’ve got a simple, new party idea for the upcoming Kentucky Derby. “Wow” your crowd with our Bourbon Chicken Crisps. Easy to put together, our crisps are sweet, salty and flavored with a touch of bourbon. To speed things up, make the crispy base and chicken the night before, then just assemble on the big day.
INGREDIENTS
Crispy Bread
12 slices extra thin Pepperidge Farm white bread
olive oil
kosher salt
Chicken
½ cup buttermilk
1 ½ teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
pinch cayenne pepper
1 large bone in skin on chicken breast
Bourbon Sauce
2 tablespoons unsalted butter
¼ cup sugar
1 tablespoon whipping cream
1 tablespoon bourbon
Pinch of salt
2 tablespoons finely shredded cheddar cheese
2 slices of thick cut apple wood smoked bacon, cooked, cooled and sliced into strips
24 baby pepper rings – red, yellow, and orange, sliced into very thin rings
INSTRUCTIONS
Prepare the crispy bread base
Preheat the oven to 350 degrees. Using a 1 ¾ “ round cookie cutter, cut 24 round bread pieces from the thin slices. On a baking sheet, place a piece of parchment paper. Brush both sides of the bread with olive oil and lightly salt. Place in one layer on the parchment paper and then in the oven. Bake 5 minutes, turn over, and bake 5 minutes more or until brown and toasted.
Prepare the Chicken
Whisk together the buttermilk, mustard, salt and pepper, and cayenne in a bowl. Pour into a plastic zip-top bag and add the chicken. Make sure the chicken is coated with the marinade, then remove excess air and seal. Marinate in the refrigerator for at least 2 hours minimum or overnight.
Preheat the oven to 375 degrees. Remove the chicken from the marinade, rinse and pat dry. Place in a baking dish, cover with foil and bake for 45 minutes or until the breast reaches 165 degrees in the center. Cool slightly, then remove the skin and bone, discard. Shred the chicken and set aside. Note: You can also seal the chicken breast in a vacuum bag, and cook sous vide using an immersion circulator set at 165 degrees for two hours. You can prepare the shredded chicken the night before or use 1 ½ cups of store purchased shredded chicken breast.
Prepare the Bourbon sauce
Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer for eight minutes while often whisking until thickened. Add 1 ½ cups of shredded chicken and mix thoroughly to combine.
To Assemble
Place 1 tablespoon of bourbon chicken on the crispy bread. Top with bacon, a pinch of finely shredded cheddar, and a mini pepper ring.
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