Chocolate-Walnut Bread Pudding

OK, I agree, this is a really good recipe- thanks for your emails. I am making it on this week's episode of George Hirsch Living it UP!. I believe I also take you hot air ballooning in beautiful Sedona, Arizona. So be sure to tune in.

Chocolate-Walnut Bread Pudding Recipe

Makes 10-12 servings 

As Seen On George Hirsch Living it UP! TV series

chefgeorgehirsch.com

I like to use day-old French Bread in bread pudding because it has more flavor than the gummy white kind. Cinnamon-raisin bread, sweet rolls, even left over Irish soda bread can also be substituted for part of the bread. Puree some seasonal berries for a sauce or serve with a little vanilla sauce spiked with a wee-bit of Irish.

Directions:

3-4 cups cubed dry French bread

1 cup chocolate chips

1/2 cup chopped walnuts or pecans

1/2 cup raisins, plumped in 1 cup hot water for 5 minutes

2 Tablespoons butter, melted

4 cups milk

8 eggs

1 cup sugar

2 Tablespoons vanilla

1 Teaspoon nutmeg

Pre heat oven to 375 degrees.

In a medium bowl, combine the milk, eggs, sugar, vanilla, nutmeg, butter, and beat with a whisk until well blended. Slowly pour over the bread, raisin, nut and chocolate mixture. Poke the bread so that it’s completely covered with the milk mixture and let sit for 10-15 minutes. 

Place a pan larger than the cake pan or skillet in preheated oven and place the pan holding the bead pudding inside. Immediately fill the outer pan with enough hot water so that it comes up one inch on the sides of the bread-pudding pan. Bake at 375 degrees for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes.

Remove the bread-pudding and allow to set for two hours before removing it from the pan.

Serve with warm fruit or vanilla sauce.

Caliente! Nuevo Latino Cuisine

How cold is it outside right now, especially anywhere USA? It's a three dog night. No, not the music group - I'm referring to how cowboys in the yee-old outback would describe how cold it was by how many dogs you would bunk with for warmth. A two dog night, nippy. A three dog night, especially cold. 

So, back to thinking warm thoughts, which brings me to a no dog night location and dining with spiced up Latino cuisine. Join me today at one of my favorite sun escapes, Old San Juan, PR.

I also want to give a big shout out to my ABC TV station in Puerto Rico; George Hirsch Living it UP! airs 11AM on Sunday. Hello WPRU!

It’s 83 degrees there, right now. Find an oasis. Have lunch or dinner at The Parrot Club located in Old San Juan, Puerto Rico. Relax and sip good refreshing Mojitos, or Sangria. Nibble on empanadillas while looking over the menu and breath in tropic air whipping through the restaurant while listening to Latin Jazz. Choose any of the especialidades (house specialties) such as, Pan Seared Camarones con Arroz Chifa, Plantain Crusted Dorado (my favorite) and Grilled Churrasco Steak. Leave room for sides; mofongo, crispy tostones and traditional rice and beans. 

Parrot Club, 363 Fortalezza St. Old San Juan, PR.

  

Melon Mojito Recipe

by George Hirsch | Makes two servings 

6 fresh mint sprigs, tear with fingers
1/4 cup watermelon puree
2 teaspoons turbinado, aka sugar in the raw
Juice of one lime
3 ounces light rum
Chilled club soda
ice
2 lime wedges 
2 small sprigs of mint

optional: for garnish, use sugar cane sticks for stirrers
Into two glasses divide the mint and sugar.
Crush mint with a muddler or the back of a spoon. Top with ice. Add the watermelon puree, lime-juice and rum. Stir well. Top-off the glass with club soda.

What's your poison?

Could it possibly be Pure Spirit nectar from a crystal scull?

Crystal Head Vodka (CHV) is the brain child, (no pun intended) of actor/musician/writer, Dan Aykroyd. Akkroyd has been producing wines and spirits for years, but his long time fascination with ghosts, spirits, and other un-worldly presences has made this project especially special. In fact, it was his interest of the supernatural and the story of the 13 Crystal Skulls that inspired his creation of Crystal Head Vodka.

Crystal Head Vodka is “Quadruple” distilled, then “Triple” filtered through polished crystals known as Herkimer Diamonds. It is non-enhanced “Pure Spirit” free of any additives such as sugar, glycerin, or citrus oil.

It is non-enhanced “Pure Spirit” free of any additives such as sugar, glycerin, or citrus oil. Smooth.

It is produced in St. John, Newfoundland, located off the Canadian Coast, approx 1,000 miles east from any polluted water or air. And CHV is Kosher certified to insure all the ingredients & phases of production are of the highest quality and standards. 

Available in North America, under 50 dollars.

image: Crystal Head Vodka

The New Resolution

This past weekend I enjoyed celebrating 2010 with my best friends. Great time, great food. By coincidence, we ended up following one of my food & lifestyle trends for this year, Communal Entertaining. I made my chick pea, smoked ham and chevre pizza, appetizer. Dishes made by my friends were braised short ribs, spaetzle, swiss chard (greens for wealth), black eye peas (for good luck), and the best chocolate chip and peanut butter cookies of the new year! The Prosecco and cabernet flowed. Knowing I was in for a party night, I increased my workout earlier in the day to allow for all my communal entertaining- so to speak.

The start of the New Year has many people making resolutions, only to break them shortly thereafter. Myself, I'd rather not put so much emphasis on one day a year, I try to maintain a balanced lifestyle year round. But, if you need to make a lifestyle adjustment, what better time to motivate yourself than the New Year. 

Need inspiration, view my You Can Do It! Plan:

Here is another very easy way to get you jump started this year. How about with soup? Here’s a quick and tasty one to try, especially this time of year. I start off the week with a soup on the menu for Mondays. Soup is very nourishing, filling and comforting. 

Baked Potato Soup

chefgeorgehirsch.com
Makes four servings

2 large baked potatoes, cooled and chopped
4 Tablespoons pancetta (or bacon), chopped
1/2 cup sweet onion, chopped
4 cloves garlic, chopped
6 cups chicken broth
1/4 cup cheddar cheese, shredded
1/4 cup sour cream
2 green onions, chopped
chopped chives, to taste
hot sauce, to taste

In a large soup pot cook the pancetta until light brown.  Add onion, green onion, garlic and cook 2-3 minutes or just until onions soften. Add potatoes and broth.  Increase temperature, bring soup up to a boil, and then lower to a gentle simmer for 30 minutes. Just before serving, gently stir in cheese and sour cream.  Serve topped with chives and hot sauce to taste.

Note: Sour cream should be room temperature and slowly added to avoid curdling.

image: Potato Council

New Year, Classic Mac-n-Cheese

Let’s get this decade started with one of America’s classic and favorite dishes for people of all ages. My spin on this one-pot-dish is so popular- when I prepared it on Live with Regis and Kelly as a side dish, the viewer response was terrific. I was deluged with email recipe requests, even from our neighbors way north in Canada! It's also easy-n-quick to make. BTW, mac-n-cheese is one of my Top 10 Lifestyle Food Trends for 2010. 

Use the recipe as a guide and feel free to add smoked ham, cooked bacon, grilled chicken or grilled shrimp to make your own home-spin.  

Tip: If your are starting a new diet resolution, feel free to cut down on the fat of this recipe. Replace all of or part of the half and half with chicken broth, and use olive oil in place of butter. Or, just make up for it by exercising a little extra this weekend.

For George's Cheddar & Jack Mac Recipe

© GingerBlossom | istock