Wednesday, October 23, 2013

Dallas Morning News Taste Section 10/23/ 2013 Coconut-Chocolate Bread Pudding, Salty Caramel Crunch Bars, Apple Kale Salad, Mexican Chocolate Sauce

Todays Taste section was filled with good recipes. I've chosen my favorites to post.

The title was Nuevo Mexican Desserts. That's very appealing to Texans. We cook, bake and love Mexican Recipes and we've created our own category called Tex - Mex Cuisine.
The first recipe describes a Coconut based Mexican Bread Pudding. "A Coconut milk based custard adds another layer of flavor and richness to Komali's Coconut Chocolate Bread Pudding".
Komali is a Contemporary Mexican Cuisine Restaurant in Dallas, Texas.

Kamali's Coconut-Chocolate Bread Pudding:

1 (1 1/2 pound) loaf of Challah or Brioche Bread, cut into 1" cubes (about 14C)
1 C unsweetened coconut flakes (divided).
6 large eggs
4 C whole milk
3 C coconut milk (shake cans before measuring to distribute cream)
1 (14oz.) can sweetened condensed milk
3 C sugar

2 (2.1oz.) tablets (4.2 oz. total) Abuelita brand Mexican Chocolate, chopped. (I use Taza Chocolate Mexicano, it comes in a variety of amazing flavors)

Preheat oven to 350 degrees
Place bread cubes on baking sheets and toast lightly for 15 - 20 minutes.
Set aside to cool

Place 1/2 of the coconut flakes on a baking sheet and bake for a few minutes, until lightly toasted.

Increase oven temperature to 375 degrees

Whisk eggs, milk and sugar together in a large bowl.
Set aside

Butter the bottom and sides of a 9"X13"  (or 3 1/2 to 4 quart) baking pan.
Place half of the bread crumbs in the pan
Add half of the chocolate) including any crumbs from chopping) and all of the toasted coconut.
Add remaining bread, followed by remaining chocolate and the untoasted coconut ( it will toast as it bakes)

Pour milk mixture over the bread.
Press bread down into the liquid to submerge, let stand for 15 minutes so bread can absorb more liquid.

Cover pan with foil and set the pan on a foil lined baking sheet.
Bake for 30 - 35 minutes, it should be puffed, browned and a knife inserted in the middle comes out clean.
Remove form oven and cool for 20 minutes.
Cut into squares and serve warm or at room temperature.

Serve with Chocolate ice cream or drizzle with  Mexican chocolate sauce. ( recipe at the end of this page)

Peace in the Kitchen!

The next recipe was the winner of the Bar Category in the 2010 Dallas Morning News/Central Market Holiday Cookie Contest.
I was a finalist that year in the decadent category with my Apricot Almond Log Cookie.
I've been a finalist twice in the decadent category and I entered 3 recipes this year. October 26th is the last day for entries and then we'll find out if we make it into the contest.
I will certainly post it on my blog if I get in.
It's an extremely difficult competition to get into, and very rewarding as a foodie to get in.

Here's the 2010 Bar Category winner:

Salty Caramel Crunch Bars
by Stephanie Hollowell

90 Club Crackers, such as Keebler brand
1 C butter
2 C graham crackers crumbs
1 C firmly packed brown sugar
1/3 C sugar
1/2 C whole milk
1 tsp vanilla
1 C butterscotch baking chips
1 C chocolate-hazelnut spread such as Nutella. ( I have to add a note that as a traveler to France for 23 years, I experienced Nutella in Europe for the first time in 1970)

Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".[2]
In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

Line a 9"X13" pan with 1 layer of crackers, breaking as needed to fit.
In a large Saucepan:
melt butter over medium heat.
graham cracker crumbs
both sugars
Bring to a boil, boil for 5 minutes,stirring constantly.
Remove from heat and spread half of the cooked mixture over the prepared crackers.
Place another layer of crackers on top.
Spread remainder of the cooked mixture over the crackers.
Place a last layer of crackers on top.

In a small microwave safe bowl, carefully melt the butterscotch, using short bursts of power, stirring in between.
Stir in the Hazelnut spread until smooth, beating slightly if needed to make the mixture spreadable.
Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour.
Cut into bars to serve.

Peace in the Kitchen!

I was planning to serve an Apple Slaw for Thanksgiving this year that I have already posted on the blog. I may serve this Apple Kale Slaw instead.

Apple Kale Slaw:
4 C finely chopped Kale
3 medium sweet apples, unpeeled,, cored and chopped. (divided)
1/4C + 2 Tbs raisins (divided)
1/2C chopped celery
3 TBS Greek Yogurt
3 - 4 TBS water (divided)

In a large mixing bowl:
2 of the chopped Apples
1/4 C raisins
Toss to mix well

In a food processor:
remaining chopped Apple
2 TBS raisins
2 TBS water
Process until well blended.
Add up to 2 more TBS water and pulse until dressing has reached a desired consistency.
Pour over Slaw and toss well.
Refrigerate until ready to serve.

Peace in the Kitchen!

Mexican Chocolate Sauce:
I only use Taza Chocolate Mexicano, it comes in a variety of amazing flavors)

Finely chop 1/1/2 C of chocolate tablets such as Ibarra or Abuelita brands) I use Taza as noted above.
Place chocolate in a bowl
In a small saucepan, heat 3/4 C heavy cream over medium heat on the stove until it simmers.
Pour the hot cream over the chocolate and stir until the chocolate melts and combines with the cream.
This sauce would be great over the Bread Pudding, especially when you use one of the Taza flavored chocolates.

Peace in the Kitchen

No comments:

Post a Comment