[Liz]

White Chocolate Bread Pudding
Signature dessert of famous restaurant features rich custard, white chocolate sauce.

Ingredients Pudding: loaf French bread (1/4" slices dried in oven) 3 c heavy whipping cream 1 c milk 1/2 c sugar 10 oz white chocolate, broken into small pieces 2 whole eggs 7-8 egg yolks 1/2 tsp salt Generous splash bourbon (optional) Sauce: 8 oz white chocolate 3 oz h/cream

Method Custard: Heat cream, milk, sugar, salt on med til hot. Offheat add white chocolate, stir til melted/smooth. Tempering: whisk eggs and yolks. Slowly pour in hot cream in steady stream; whisk constantly to prevent curdling. Add bourbon. Place dried bread in greased 9x13" pan; pour egg mixture over. Press w/ spatula to completely saturate. Bake 350 deg 40-50 min til set and golden.

Sauce: Melt white chocolate and heavy cream in double boiler (or micro smooth). Serve:
Pour sauce over warm pudding. Garnish with chocolate shavings. Top w/ scoop of ice cream.

[Liz]

ROSEMARY-GARLIC ROASTED RED POTATOES
Easy and delicious side dish for roast beef. Can add Parm to boost flavor.

Ing--7 Red Bliss potatoes (skin-on/1/4ed or size desired) 3-4 tbl evoo s/p 2 tsp
gar/pwder or 3 minced gar/cl 2 tsp dried rosemary or 2-3 sprigs fresh rosemary leaves

Method Mix in zip-loc potatoes, ol/oil, s/p, garlic, rosemary. Add onion wedges for extra flavor. Oven bake golden brown and tender in n/s baker (or use foiled b/sheet) 350 deg 30-35 min.