RECIPE: WHITE CHOCOLATE ALMOND BREAD PUDDING

One of my favorite flavor combinations; white chocolate and almond pair so well together. You can substitute chocolate and pecans or any flavors you like with this custard. The key to decadent bread pudding is to make sure the bread is suspended in the custard and to bake it in a covered water bath so that it helps keep the pudding moist.

White Chocolate Almond Bread Pudding is easy and always a hit!

WHITE CHOCOLATE ALMOND BREAD PUDDING

INGREDIENTS

8 eggs, beaten

1 cup dark brown sugar

1 ¼ cups granulated sugar

4 cups heavy cream

1 ½ pounds bread cubed and lightly toasted

1 cup (8 ounces) white chocolate, chopped

Pinch kosher salt

1 tablespoon vanilla

½ teaspoon Amaretto or almond extract

1tablespoon ground cinnamon

Pinch nutmeg

1 ½ cups sliced toasted almonds

 INSTRUCTIONS

For the custard: Mix all together except the almonds.  Push the cubed bread down into the mixture. It should be light on bread, heavy on custard. Let it sit as long as possible before you bake; even overnight is okay. Before baking, pull a piece of the bread apart to see if it is soaked through.

To Assemble: Use heatproof ramekins. The bread should be suspended in the custard, not dry. Start with a layer of nuts on the bottom. Using your hand, pick up the bread from the custard and add that next. Continue to layer the nuts and bread and pour custard over the top, filling about ¾ full.

To bake: Preheat oven to 300 degrees F. Use a water bath to cook the puddings so they don’t dry out. Fill a pitcher with warm water. Put the ramekins in pan with high sides. Fill the pan ½ full with the warm water but take care not to get water into the ramekins.

Cover the pan with 3 layers of plastic wrap. Don’t use foil. You need to be able to see the ramekins. If you lift it, you will remove the steam. Bake at 300 for 30-35 minutes.

Serve warm. Pour over some heavy cream flavored with a bit of Amaretto if you want or shave some white chocolate over the top. Delicious. 

RECIPE: MINT SWEET TEA

I am not sure I can say anything about sweet tea that has not already been said... but on the chance you have no idea what it is... it is our life's blood in the South.

Well, just about. If you go to a restaurant here and order "tea" the waitress will respond: "sweet or unsweet" .... that meaning sweet tea or unsweetened tea. The "iced" part goes without saying. Everyone in the South has their favorite sweet tea. It might be your mama's, your aunt's, your Nana's, or a restaurant down the street. No matter who makes your favorite sweet tea, you will never forget it and on a hot summer day, you will just about do anything for it. I grew up making the tea at our house. Mom would tell me to put the water and sugar on to boil and then add the tea bags.

These days, I make my sweet tea a little differently, opting to make a simple syrup so guests can add a little or a lot to their own taste. In the Spring and Summer, when I have wild mint growing on the side of the yard, I always add mint to the simple syrup to make mint tea. Anyone who has tried it says it is their favorite and it is just so refreshing. Here's how I do it....

Summer in the South: Mint Sweet Tea with wild mint from the yard is a treat on a hot day!

MINT SWEET TEA

For a quart of tea you need a 1-quart tea bag and 4 cups cold water. Put the water in a pot or large saucepan. Bring to a boil. Remove from heat. Drop in the tea bag. Let steep for 7 minutes. Discard the tea bag and let the tea cool completely.

For a "Double Mint" version- my niece Sarah likes this one- we add a few sprigs of mint to the hot tea so we flavor the tea and have mint in the syrup, too.

MINT SIMPLE SYRUP
(simple syrup is equal parts sugar and water)
1 cup sugar
1 cup cold water
25-30 mint leaves

DIRECTIONS:
Put the sugar and water in a saucepan over high heat. Stir it once and bring to a boil. Remove from heat. Stir again, making sure the sugar is totally dissolved. Add the mint leaves. Allow to cool completely. Strain the simple syrup into a mason jar. Discard the leaves.

To make the tea, pour 1 quart of tea into a pitcher with 1/2 cup mint simple syrup. Stir. Serve over ice with a sprig of fresh mint.
FYI: I don't dilute the tea with water because it will be too weak when you serve it over ice.

The ratio is 8 parts tea :1 part simple syrup or to your own taste.
For 1 gallon of tea, add 2 cups simple syrup.

RECIPE: ZIPPY TWO CHEDDAR PIMENTO CHEESE

My mom would make Pimento Cheese for sandwiches, to stuff in celery for special occasions or to snack on with saltines… it was her go to for easy entertaining and it is still one of my favorites to this day. I've added a little extra zip with some Sriracha but if you don't have any, don't buy it just for this recipe. 

ZIPPY TWO CHEDDAR PIMENTO CHEESE

Difficulty: Easy   Prep Time: 15 minutes plus 1 hour

Cook Time: No cook recipe

INGREDIENTS

1 pound extra sharp cheddar cheese

½ pound sharp white cheddar cheese

½ cup mayonnaise plus more as desired

½ teaspoon Dijon mustard

1 teaspoon white pepper

¼ teaspoon kosher salt

1- 4 ounce jar pimento or roasted red peppers, drained and diced small

3-4 drops Tabasco

1/8 teaspoon Cayenne pepper

½ teaspoon Sriracha

Chill the cheese in the freezer for 15 minutes to make it easy to grate. You can do this all in the food processor but I prefer the texture when I grate the cheese with a box grater and mix it all by hand because that is the way my mom did it. Grate the cheeses and place in a large mixing bowl. Drain and dice the pimento. Add the rest of the ingredients and mix thoroughly. If you prefer a smooth mixture, you can add more mayonnaise. Cover and refrigerate. Remove from the refrigerator for a bit prior to serving to allow it to soften so it is easy to spread.