I can never find celeriac so I use rutabaga. Not a fan of radish so I double the carrot and Brussels sprouts. When I can find a non-yellow/orange sweet potato (white, purple) I use that. I also throw some parsnips in there. Whatever root veg you like & can get. I’d never tried rutabaga until I subbed it here & it was great. I also make 2x the spice and sauce because I use so much of the root veg & then snack on it.
with the whiskey sauce spooned over each portion.
3. preheat the oven to 400. place teh baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. bake for 50-60 minutes or until pudding is set and th top is golden. remove the dish from the water bath and cool on a wire rack to make the whiskey saace: in a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream and whiskey. Reduce the heat to low and simmer for 4 to 5 minutes, or until the sauce thickens. Serve the pudding warm
2. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla. Spread each slice of bread with butter. Cut the slices in half diagnoally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain tha raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the egg mixture over the bread and let it soak for 30 minutes.
Hot Whiskey Sauce: 1 stick of the same butter, cut into pieces, 1 c sugar, 6 T heavy whipping cream, 1/4 c Irish Whiskey
1. To make the pudding, in a small bowl, combine the raisinad and whiskey and let soak for 1 hour. Butter a 9-inch square nonreactive backing dish (I use conringware and not square)
Copied from the DM so the typos are my friend’s.
Bread Pudding
Ingredients for the pudding:
* 1/2 c raisins
* 1/2c Irish Whiskey
* 5 large eggs
* 2 c heavy whipping cream
* 1 c sugar
* 1/2 t ground cinnamon
* 1/4 t ground nutmeg
* 1 t vanilla extract
* 8 oz firm white bread, crust left on (I frequently use challa if I can find it) and
* 4 T unsalted irish butter at room temp (I've used normal butter too)
She actually wanted treats. But this was at “six o clock outside time” before people dinner which has come to mean “here’s a treat to get your butts back in the house so the people can eat while it’s hot” and now she barely wants to go outside — just gimme the treats!
Oops. Here’s the dressing, I hope: https://www.budgetbytes.com/peanut-lime-dressing/
Bad at checking for comments. Cooked & cooled udon, crunchy salad greens (cabbage slaw mix), protein if you want, peanut lime dressing: /gallery/23RxaC3
Toss and devour!
https://food52.com/recipes/81657-sumac-roasted-vegetables-with-fennel-seeds/amp
I can never find celeriac so I use rutabaga. Not a fan of radish so I double the carrot and Brussels sprouts. When I can find a non-yellow/orange sweet potato (white, purple) I use that. I also throw some parsnips in there. Whatever root veg you like & can get. I’d never tried rutabaga until I subbed it here & it was great. I also make 2x the spice and sauce because I use so much of the root veg & then snack on it.
Sparkling Pinot noir … husband won’t drink it but Pinot goes great with turkey so I sip a bottle of the sparkling while cooking to get me in the spirit of the season!
Craisins - dried cranberries
Base for recipe is this: https://steamykitchen.com/271-vietnamese-pho-recipe.html
But I don’t simmer the beef. I pickup the tray of sliced beef from HMart. And maybe 2-3x the fish sauce.
My Yelp review said it was dishwater with crunchy onions in it. So vile. At least they took it off the bill. Uneaten but still.
It’s sparkling Pinot noir from Mumm Napa and perfect with Thanksgiving food!