food + sarea = love

Blackberry Bread Pudding

Servings: 4 – 6

Ingredients:

• About 6 ounces de-crusted stale sourdough bread, cut into 1/2-inch cubes (3 lightly-packed cups of cubes)
• 1 c. fresh blackberries
• 3 eggs
• 2 1/4 c. whole milk (I substituted 1 3/4 c. nonfat milk plus 1/2 c. half and half)
• 2 T. packed brown sugar
• 7 T. granulated sugar
• 1 t. ground cinnamon
• 1/4 t. ground coriander seed
• scant 1/2 t. salt

Method:

1. Lightly butter a 1.5-quart baking dish.
2. Place half the bread cubes in the baking dish, followed by half the blackberries. Top with the remaining bread, then the remaining blackberries.
3. Whisk together the eggs, milk, sugars, cinnamon, coriander, and salt. Pour the mixture over the bread and berries.
4. Let stand for 30 – 40 minutes, pressing the bread cubes with a spoon to submerge them in the custard every few minutes.
5. Meanwhile, preheat the oven to 350F.
6. Bake in a water bath for about 1 hour and 15 minutes, until the center of the pudding is puffed and firm.
7. Serve warm with ice cream.

Originally found at http://www.wildyeastblog.com/2008/07/19/blackberry-bread-pudding/

Cheesecake Pops

From Sticky, Chewy, Messy, Gooey by Jill O’Connor

makes 30–40 pops

Ingredients

• 5 8-oz pkgs cream cheese, room temperature
• 2 cups sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 5 large eggs
• 2 egg yolks
• 2 tsps pure vanilla extract
• 1/4 cup heavy cream
• boiling water as needed
• thirty-forty 8-inch lollipop sticks
• 1 lb chocolate, finely chopped
• 2 tbsp vegetable shortening
• assorted decorations: chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees (optional)

Method

1. Position oven rack in the middle of the oven and preheat to 325°F. Set some water to boil.
2. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed.
3. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
4. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan.
5. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
6. Remove the cheesecake from the water bath and cool to room temperature.
7. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
8. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet.
9. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
10. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate.
11. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
12. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Originally found at: http://www.eatmedelicious.com/2008/04/daring-bakers-cheesecake-pops.html

http://www.wildyeastblog.com/2008/04/27/cheesecake-pops/

Dorie Greenspan's Perfect Party Cake

Ingredients

For the cake

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
• 4 large egg whites
• 1 ½ cups sugar
• 2 teaspoons grated lemon zest
• 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
• ½ teaspoon pure lemon extract

For the buttercream

• 1 cup sugar
• 4 large egg whites
• 3 sticks (12 ounces) unsalted butter, at room temperature
• ¼ cup fresh lemon juice (from 2 large lemons)
• 1 teaspoon pure vanilla extract

For the filling

• 2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable

For the finishing

• About 1 ½ cups sweetened shredded coconut

Method

Center a rack in the oven and preheat the oven to 350°F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To make the cake:

1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
4. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
6. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
7. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
8. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
9. Divide the batter between the two pans and smooth the tops with a rubber spatula.
10. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
11. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
12. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To make the buttercream:

1. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
2. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
3. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
4. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
5. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again.
6. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
7. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To assemble:

1. Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
2. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream.
3. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
4. Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

To serve:

The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

To store:

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Fresh Berry Party Cake:

If you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit. You can replace the coconut on top of the cake with a crown of berries, or use both coconut and berries. You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.

My Notes: Since I don't like eating coconut shavings (I love coconut, but something about the texture is a turn off), I will probably try my hand at shaving white chocolate and using that instead.  Should accomplish the same thing -- namely, a pretty white veil to mask any imperfections in the frosting.

As other bakers have experienced with this one, spreading the buttercream on top of the jam was quite challenging.  I wonder why Dorie doesn't suggest spreading the jam on top of the buttercream instead?  Also, I think I beat my buttercream a little too long, so it was too thick/buttery tasting.  Otherwise the flavors all worked great together (for my first attempt I also used lime juice in the buttercream and tayberry jam, because that's what I had on hand).  I am also surprised by how 'light' the cake is considering that the recipe has you beating the batter for a full 3 minutes to properly 'aerate' it.  Normally cake recipes tell you to work the batter as little as possible so the gluten doesn't overdevelop.

Originally found at: http://food.meltingonline.com/2008/03/30/daring-bakers-dorie-greenspans-perfect-party-cake/

http://dessertfirst.typepad.com/dessert_first/2007/05/post.html

http://www.wildyeastblog.com/2008/03/30/daring-bakers-party-cake/

Mushroom and Asparagus Risotto

Serves 4

Ingredients

• 1 pound assorted mushrooms, such as oyster and cremini, cleaned
• 1 ounce dried porcini mushrooms
• 1 bunch asparagus, trimmed
• 1/2 cup plus 1 tablespoon olive oil, plus more for serving
• 1 large clove garlic, finely chopped
• 1 onion, finely chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• Coarse salt and freshly ground black pepper
• 6 tablespoons unsalted butter
• 1 cup freshly grated parmesan cheese

Method

1. Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
2. Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool.
   Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
3. Heat 3 tablespoons olive oil in a medium saucepan over low heat.
   Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
4. Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
5. Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
6. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
7. Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
8. Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

My notes: Originally a Martha Stewart recipe, given to me by a friend.

The key to making this is to prepare as much as you can ahead of time, because once you've added the rice, you're going to be stuck at the stove stirring it until it's done.  Be ready for that, and the recipe is very straightforward (and delicious).

Found online here: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=98504df186338110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_1&autonomy_kw=mushroom+asparagus+risotto

Borscht

Ingredients

• 8 cups beef broth
• 1 pound slice of meaty bone-in beef shank
• 1 large onion, peeled, quartered
• 4 large beets, peeled, chopped
• 4 carrots, peeled, chopped
• 1 large russet potato, peeled, cut into 1/2-inch cubes
• 2 cups thinly sliced cabbage
• 3/4 cup chopped fresh dill
• 3 tbsp red wine vinegar
• 1 cup sour cream
• Salt and pepper to taste

Method

1. Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
2. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
3. Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
4. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
5. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Serves 6.

My notes: I didn't quite get the deep, wine-red color to my soup that's pictured here.  There was also WAY too much dill for my tastes -- next time I'll likely put a quarter of that amount, if even that.  Also the markets I went to didn't have shank, so I had to make due with other boney meat, namely ribs.  But that produced way too much fat (and was a pain to get the meat from as per step #2).  Also I think this would be better if the beef broth were homemade, as opposed to the canned kind I used.

Originally found at http://www.elise.com/recipes/archives/006191borscht.php

Ultrafast Avocado Soup

 
Time: 10 minutes, plus chilling

Ingredients

• About 2 cups chopped ripe avocado flesh (3 or 4 small avocados)
• 3 cups milk, preferably whole
• Salt and cayenne pepper to taste
• 2 tablespoons freshly squeezed lime juice, or to taste
• A handful or more of small cooked shrimp
• Chopped fresh cilantro or parsley leaves.

Method

1. Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Add remaining milk and purée, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).

2. Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.

Yield: 4 servings.

Originally found at http://www.nytimes.com/2008/07/09/dining/091mrex.html

Sticky Toffee Pudding

I love the Sticky Toffee Pudding ice cream that Haagen Daaz makes -- enough to make me want to make the real thing myself.  But what recipe to use?  In my searches I came across these four, one of which I will make one day ... haven't decided which yet though.

Recipe #1: Sticky Toffee Pudding

Yield 8 servings
Time 45 minutes

Ingredients

• 1 3/4 cup Medjool dates (about 8 ounces), pitted and roughly chopped
• 1 stick butter, plus extra for buttering ramekins
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups whipping cream
• 1/3 cup dark treacle or molasses

Method

1. Preheat the oven to 350 degrees. Butter 8 ramekins. Bring the dates plus 1 3/4 cup water to boil in a small saucepan. Cook until soft, about 5 minutes. Remove the dates from the heat and add the baking soda. Stir gently and watch it bubble and froth. 
2. While the dates are cooking, beat butter and sugar in a large bowl with an electric mixer at medium-high speed until combined, about 3 minutes. Add the eggs and mix until combined, about 2 minutes, then add flour, mixing until just combined, about 1 minute. Add the dates gradually, stirring frequently. 
3.  Pour batter into buttered ramekins, filling them 3/4 of the way, and bake until a toothpick inserted into the center comes out clean, about 15 minutes. 
4.  While the puddings are baking, combine whipping cream and treacle in a medium saucepan over a low heat. Stir frequently until the treacle has dissolved. Serve the puddings immediately, in or out of the ramekins (they should slide right out), with the sauce.

Note: If you can't get treacle, which is more common in Great Britain than in the U.S., molasses makes a fine substitute.

Originally found at http://bitten.blogs.nytimes.com/2008/03/19/recipes-of-the-day-sticky-toffee-pudding-and-orange-glaze/

Recipe #2: Sticky Date Pudding with Toffee Sauce

Ingredients

For pudding

• 1 3/4 cups packed pitted dates (about 10 ounces)
• 2 cups water
• 1 1/2 teaspoons baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs

For sauce

• 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
• 1 1/2 cups packed light brown sugar
• 1 cup heavy cream
• 1/2 teaspoon vanilla

Method

Make pudding:

1. Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
2. Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
3. While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
4. Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.

Make sauce while pudding is cooling:

1. In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
2. Cut warm pudding into squares. Serve pudding with vanilla ice cream and warm sauce.

Originally found at http://www.epicurious.com/recipes/food/views/STICKY-DATE-PUDDING-WITH-TOFFEE-SAUCE-15100

Recipe #3: Date Cake

by May Bsisu
from The Arab Table
Serves 8

My boys' grade school in London celebrated the diversity of the student body with an annual International Day. The children wore their country's traditional dress, performed dances, and taught their friends about their customs. One Saudi Arabian girl, Rania Al Husseini, always brought this snack cake, which is delicious warm from the oven and moist enough to be enjoyed at room temperature with a cold glass of milk.

Note: When you are chopping the dates, dust them with a bit of flour to prevent them from sticking to the knife.
  
Ingredients

For the cake

• 1/2 pound Medjool dates, pitted and coarsely chopped (Buy it) 
• 7 tablespoons unsalted butter, softened, plus extra for the baking dish
• 1 cup sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten

For the topping

• 3/4 cup light brown sugar
• 6 tablespoons unsalted butter
• 5 tablespoons heavy cream

Method

Make the cake

1. Place the dates in a heatproof bowl. Bring 1 cup water to a boil in a small saucepan, pour it over the dates, and let them soak until plumped, 10 minutes. Do not drain.

2. Preheat the oven to 375°F (190°C). Coat a 7-by-11-inch baking dish with butter.

3. Cream the butter and sugar together in a standing mixer fitted with the whisk attachment (or with a handheld electric mixer). Sift the flour and baking powder together in a bowl and set aside. Combine the dates and their soaking liquid, the baking soda, and the vanilla in a small bowl.

4. With the mixer on medium speed, add the egg and one third of the flour mixture to the creamed butter and beat until incorporated, about 2 minutes. Gradually add the remaining flour and beat until it is mixed into the batter. Add the date mixture and beat until well blended.

5. Pour the batter into the prepared baking dish and bake until the cake springs back when tapped with a finger, or when a cake tester inserted in the middle comes out clean, about 30 minutes. Using a fork, poke holes all over the surface of the cake.

6. Preheat the broiler.

Make the topping

1. Combine the butter, brown sugar, and cream in a saucepan and cook over medium heat, stirring, until it bubbles slightly, about 3 minutes.

2. Pour this caramel syrup over the baked cake and then slide it under the broiler until the surface begins to bubble, about 30 seconds. Immediately remove the dish from the oven. Let the cake cool a bit; then cut it into squares. Serve warm or at room temperature.

Originally found at http://leitesculinaria.com/recipes/cookbook/date_cake.html

Recipe #4: Sticky Toffee Pudding

Bon Appétit |  October 2000

"I have never had a better dessert than the sticky toffee pudding at Beginish Restaurant in Dingle, Ireland," writes Judith Gilbard of Forest Hills, New York. "I hadn’t heard of the restaurant before this visit, so I was pleased to stumble across such a find. Do you think the owners, John and Pat Moore, would share their recipe?"

At the restaurant, this dessert is served with a scoop of vanilla ice cream.

Servings: Makes 12 servings.

Ingredients

• 8 ounces dates, finely chopped (about 1 1/4 cups packed)
• 1 cup boiling water
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 4 large eggs
• 1 3/4 cups self-rising flour
• 2 tablespoons instant coffee granules
• 1 teaspoon baking soda
• Powdered sugar
• Whipped cream
• Caramel Sauce (recipe follows)

Method

1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper; butter parchment.
2. Place chopped dates in small bowl. Pour 1 cup boiling water over dates and let cool, about 1 hour.
3. Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition.
4. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition.  Add remaining flour and beat until blended.
5. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules.
6. Add date mixture to batter and beat to blend.
7. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
8. Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and Caramel Sauce.

Caramel Sauce:

Servings: Makes 1 3/4 cups.

Ingredients

• 2 cups whipping cream
• 1 cup (packed) dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter

Method

1. Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
2. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.)  

Originally found at http://www.epicurious.com/recipes/food/views/STICKY-TOFFEE-PUDDING-104071

Caramel sauce recipe: http://www.epicurious.com/recipes/food/views/CARAMEL-SAUCE-104072

Eggs Over (Easy) Lobster Risotto Patties

Ingredients

• Leftover lobster risotto, chilled
• Butter
• 4 eggs
• Salt and freshly ground black pepper

Method

1. Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.

2. In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.

3. Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties. Serves 4.

Originally found at http://www.nytimes.com/2008/07/06/magazine/06food-t-005.html

Lobster Risotto

Ingredients

• About 6 cups lobster stock (recipe here)
• ¼ cup butter
• ¼ cup extra-virgin olive oil
• 2 medium onions, finely chopped
• Salt
• 2 cups arborio, carnaroli or other short-grained white rice
• Meat from 1 cooked lobster, chopped
• 2 tablespoons minced chives
• ½ cup grated Parmesan
• Freshly ground black pepper

Method

1. In a medium pot, heat the stock and keep warm.
2. In a large, wide saucepan, melt the butter in the oil over medium-high heat.
3. Add the onions and sauté until translucent, about 4 minutes.
4. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes.
5. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed.
6. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
7. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan.
8. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.
9. Reserve excess risotto for eggs over (easy) lobster risotto patties (recipe here).

Serves 4, plus leftovers. All recipes adapted from Sam Sifton.

NOTE: For a meatier risotto, cook an extra lobster or two.

Originally found at http://www.nytimes.com/2008/07/06/magazine/06food-t-004.html

Lobster Stock

Ingredients

• ½ cup olive oil
• Shells from 5 cooked lobsters, rinsed
• 1 onion, roughly chopped
• 2 bay leaves
• 10 peppercorns

Method

1. In a large stockpot, heat the oil over medium-high heat.
2. Add the lobster shells and sauté for 1 minute.
3. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns.
4. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.)
5. Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice. Makes 6 or more cups.

Originally found at http://www.nytimes.com/2008/07/06/magazine/06food-t-003.html