MINNIE’S SALTED CARAMEL AND BREAD PUDDING
Minnies on Clinton
29 CLINTON STREET
2 cups heavy cream
2 cups milk
160 g sugar
2 tsp cinnamon
1 tsp vanilla
336 g white chocolate, chopped
4 oz whiskey
Line a deep pan with buttered parchment paper. Cut brioche into 1” cubes and mix well with chopped white chocolate. Place bread/ chocolate mixture in the pan. Mix together heavy cream, milk, eggs, vanilla, whisky, and cinnamon. Pour mixture over the bread/ chocolate mixture and press the bread down lightly to saturate and absorb the custard mix. Let stand at room temperature for 1 hour. Cook in a 160 degree oven for 20 minutes rotate pan and cook for another 20 minutes. Let stand and settle for a few hours or overnight. Cut into even squares. Heat and serve with salted caramel sauce and a scoop of vanilla ice cream.
Salted Caramel Sauce
1 ½ cups sugar
½ cup water
½ cup heavy cream
1 ½ tbsp sea salt
Place sugar and water in a saucepot and boil rapidly on high heat. Once mixture begins to boil, do not stir. Brush the sides of the pot with a pastry brush and hot water to wash down any sugar that sticks to the side preventing sauce from crystalizing. Once sauce gets a deep dark brown pull off the heat. Very carefully pour in heavy cream and whisk vigorously until smooth. Be very careful to not get liquid on skin due to the heat and be careful of the steam that is created when creme is added! After cream has been whisked in and sauce is smooth, add salt and mix well. Store at room temperature.
Peach, Rose and Raspberry Sangria
- 1 bottle really chilled Prosecco
- 4 ounces brandy (Peach Brandy)
- 2 tablespoons rose water
- 1 cup raspberries
- 1 white peach (or nectarine) finely sliced
- 1 roses petals
- Combine all of the ingredients in a large pitcher and chill.
- Serve cold.
Preparation time: 15 minutes
Number of servings : 6
Just outside the town of Deià on the northwestern coast of Mallorca, Spain, a rocky peninsula juts out into the Mediterranean. There, clinging to the edge of tall bluffs, sits the paella restaurant Sa Foradada — named for the peninsula — that Emilio Fernández, 72, opened more than four decades ago.
Their instruments are simple — grill, cast-iron pans — but their saffron-infused brews are anything but, incorporating squid, cuttlefish, mussels, prawns, clams, crab legs and sea bream, all plucked from the water below. True to Valencian tradition, tables are communal, dishes served family style.
LE BÉNÉFIQUE is the only brand to offer infusions coming from the plant’s stems. There is no transformation, no alteration.When the stem is freed in the water, it expresses itself in colours and flavours that are it’s own : pink yellow, turquoise.
LE BÉNÉFIQUE is, first of all, the experiment of an incredibly tasty and completely artisanal infusion. They collect the rarest plants, sometimes even endemic. At the very moment of its infusion in the hot water of your mug, its deep nature will reveal its most precious flavours to you.
GOOSEBERRY ELDERFLOWER CHAMPAGNE COCKTAIL
1 ounce Elderflower
splash of rose water
4 ounces chilled champagne or sparkling wine
rose petals for garnish
In a chilled champagne glass add the elderflower, rose water and champagne. Add the gooseberries and garnish with rose petals.
SPICY PEACH ROSE WINE GRANITA
1 large ripe peach, roughly chopped
2 teaspoons honey or agave
1 fresno red chili, roughly chopped
3 cups rose
Combine all of the ingredients in the jar of a blender and puree until smooth. Pour ingredients into a freezer proof container (a cake pan). Freeze until solid, about 4 hours.
Use a fork to scrape the granita to a fine slush and then scoop into small bowls or glasses.