Spice World via My Pantry

My life has been busier than usual lately.  Still, when the pace of life becomes harried, the tastes and inspirations that frame my love for all things culinary are never far off.  Whether I'm in the kitchen, dining out, or feasting on food media, my love of enjoying and sharing great food and inspiration remains a constant.

And the same can certainly be said when it comes to my love for the delicious world of spice!  I especially love taking different spices and creating wonderful spice blends to wake up and enhance everything from fish to poultry, meat, soups, chili, nuts, popcorn, drinks and much more.  There's truly no limit to how the flavors of spice can enhance your food.

Some of my pantry spice stash -- always makes me smile

Not so long ago, I took the opportunity to create my own creole spice blend one evening, after discovering that my favorite store bought brand was all gone.  I was in the mood for some blackened fish with a creole kick so I grabbed some cumin, pimenton (smoked paprika), garlic powder, cajun spice, cayenne, Old Bay and salt from my pantry and proudly created my own "signature" blend.  I've done the same for chili, sauces, snacks and more.

If you haven't experimented with the world of spice, I encourage you to give it a try!  You can be as tame--or as adventurous--as you like, so go for it.  I think you'll be delightfully pleased at how yummy it really is.

Happy Eating!

Holiday Eats: Sugar and Spice Straws with Orange and Walnuts

I can barely think 'holidays' without thinking sugar and spice and everything nice.  So when I stumbled upon a sugar and spice rendition of classic cheese straws, you can guess my elation--and equal determination to bring them to life in my kitchen.

This past weekend, I made good on that promise and spent a sunlit Sunday afternoon baking these delicacies, while singing and bopping along to tunes from my Christmas playlists, while relishing the fragrant wafts that filled my kitchen.  (And because you know how seriously I take self care, creating moments of happy and bliss, like this, are a priority.  And even more so against the backdrop of 2020.  So remember to take time to be good to you.)

Back to the recipe, it marries the warmth of five spice and cinnamon to bright citrus--and sugar, of course. :) As an added bonus, walnuts give great texture, along with nutty goodness, and flaky puff pastry brings it all together.  So as you're warming your oven in the days ahead, add this easy recipe to your repertoire.  The results are gorgeous, to boot, so no one has to know what a cinch they were to make.  It'll be our little secret.

And if I haven't raved enough already, you can serve them any number of ways, from cocktail party bites, as a part of a cheese board, paired with bubbly, or as an anytime snack.  

However you indulge, you're in for...Happy Eating!

Sugar and Spice Straws with Orange and Walnuts

Ingredients:

3/4 cup sugar

2 tablespoons five spice powder

1 teaspoon cinnamon

Zest of an orange

1/2 cup walnuts, finely chopped 

2 sheets frozen puff pastry, thawed

Method:

Preheat oven to 400 degrees F

In a small bowl, combine sugar, five spice and cinnamon.

Roll out each pastry sheet to approximately 11in. square (no need to stress; just do your best, like I did!) Sprinkle half the sugar mixture evenly on one sheet. Follow with walnuts and orange zest.

Take the second sheet and lay directly on top of the first sheet.  Sprinkle remaining sugar mixture on top. Use rolling pin and roll out further (you'll also be pressing the sugar into the pastry by doing this) in one direction to form a rectangle that's approximately 11in. x 13in. 

Cut into 1/2 in. strips and transfer to a parchment lined baking sheet. (I used two to space them out.) Hold both ends and twist 3-4 times to form a spiral.  Pinch ends tightly to avoid unraveling while in the oven.  Bake for 15-20 minutes, rotating sheet pan(s) once, until deep golden brown.

Allow to cool on sheet pan.  Serve and enjoy!

Recipe adapted from Peter Som

 

Reflections of Spain & Spice-Roasted Chickpeas

My curiosity and eventual love for Spanish culture and cuisine began relatively early in life, as I studied the Spanish language under the brilliant and creative tutelage of my high school Spanish teacher, Senora 'S.'.  A few years beyond, then in the final stride of my undergraduate studies, and more engrossed in the language and culture than ever, I decided that I wanted to complete the studies for my Spanish minor in the "motherland" herself, Spain.  

My arrival in Spain for a summer of study and exploration was the authentic immersion into the culture, people and food that I had long desired.  Starting south in Andalusia and landing close to center in Madrid (where I lived and studied throughout my time there), I also relished the frequent day trips and unveiling of such gems as Sevilla, Avila, Granada and Salamanca.  

Equally as thrilling were the cultural dalliances gained from everything from riding the crowded metro; to afternoon siestas; to attending a bullfight; to touring museums (who can forget the Prado?!), gorgeous churches, cathedrals and Spanish architecture; to watching Spanish movies; to shopping for Majorca pearls for my mom; to idyllic beaches and boat rides, and so much more.  I shared my days and nights with a wonderful cast of fellow students-turned-friends, and learned immensely from Senor 'M.', a true Spanish gentleman and professor, who led our charge.

And then there was the food.  It was then and there that I discovered authentic delicacies such as Paella and tapas and extra virgin olive oil and red wine vinegar dressed salads and espresso (to my late-night studying chagrin) and all the potatoes and pork that I care to remember--a byproduct of the study abroad life at its finest, no doubt.  

Several years ago, I happened upon a cookbook that took me back to my beautiful memories of that earlier time and reintroduced me to the flavors of the Spanish kitchen.  As I explored the pages, I discovered what has become one of my favorite quick and easy bites--the Spanish tapa known as roasted chickpeas (Garbanzos Tostados).  In the book, author Elisabeth Luard shares how these are sold hot from the roasting pan in the villages of Andalusia and are known as the "poor man's salted almond".  

I began roasting my own and love adding spice and seasoning blends to round out a flavorful, scrumptious bite--perfect for snacking, as a tapa, atop salads, or any way you like them.  I like to roast them at a higher heat for a shorter interval than the author's recipe, but the result is ultimately the same: crispy, nutty, delectable nibbles.  

And when I'm back in Andalusia next, I'll be on the lookout for those roasting pans.

Happy Eating!

Spice-Roasted Chickpeas

printable recipe  

Ingredients:
1 can of chickpeas, rinsed, drained and patted dry
Olive oil
Kosher Salt
Freshly ground black pepper
Cajun seasoning blend (or other preferred spice seasoning blend)

Method:
Preheat oven to 400 F.
Pour chickpeas onto a baking sheet.  Drizzle with the olive oil and season with salt, pepper and seasoning blend, to taste. (Cook's Tip: If using a pre-blended spice mix, go sparingly on the salt.  Many blends contain sufficient salt.)  Toss together to mix and coat the beans.  

Roast for 20 to 25 minutes, or until crispy and golden.  Dust with a light sprinkling of the spice blend to finish.  Serve and enjoy!


    

Spicy Goodness!: My Guest Chef Turn at Williams-Sonoma

For many, the mention of spice connotes heat--and little more.  And while spice can be a carrier of heat in some instances, it is only one facet of its many variations. In fact, the world of spice is a broad spectrum that encompasses sweetness, smokiness, depth, richness, intensity of flavor, and much more--along with that most familiar characteristic, heat.

And on last Saturday afternoon, I had the privilege of celebrating the world of spice during my guest chef event at Williams-Sonoma.  With the Fall season upon us and the cooler temperatures in tow, I wanted to showcase recipes that resonate warmth, along with bold, delicious flavor.  In short, I wanted to serve my own brand of spicy goodness!  And I'm pleased to say that I did.

Serving up tasting samples and engaging the crowd

It was such a thrill for me to bring D.M.R. Fine Foods to the Williams-Sonoma customer base, as well as to my dear friends, clients, family and "fans" who came out, and to fulfill my passion for sharing all things culinary.  I loved every moment of the event, most especially my interaction with the lively, inquisitive and fun group.  From my cooking demonstration, to informal Q&A, to the tastings and immediate (positive) feedback, it was a grand time in keeping with Williams-Sonoma's tradition of grand cuisine. 

As I purposed, we talked of--and tasted--the world of spice.  And now I'm thrilled to similarly unfold that world to you here on DMRFF by sharing that day's recipes; ones that are sure to become favorites in your dining and entertaining repertoires.  You can also check out a few additional photos from that day's event here.

So here's to spicy goodness (as featured below in three delicious recipes which were a big hit!)--and, as always, Happy Eating!

Spicy Three Bean Chili

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 bell pepper, diced

1 28-ounce can crushed tomatoes

1 8-ounce can tomato sauce

12 oz. water

1 ½ tablespoons chili powder

1 tablespoon cumin

1 tablespoon garlic powder

1 tablespoon sweet paprika

1 ½ teaspoons cayenne pepper

Salt

2 chipotle peppers in adobo sauce, diced*

1 15oz. can chili beans

1 15oz. can black beans, rinsed and drained

1 15oz. can cannellini beans, rinsed and drained

1 ½ cups frozen corn kernels

Several splashes of Tabasco sauce (optional)

Instructions:

Pre-heat olive oil in a heavy bottomed pot under medium heat.   Add the onion, bell pepper and ½ teaspoon salt.   Cook until vegetables begin to soften, about 5-7 minutes.  Add in garlic and cook for another minute. 

Add crushed tomatoes, tomato sauce, water, spices and seasonings, chipotle peppers, 1 teaspoon salt and Tabasco.  Stir until mixed thoroughly and bring to a boil.  Cover, reduce heat to low and simmer for 25 minutes, stirring occasionally.  Add in corn and beans and cook for an additional five minutes.  Serve and enjoy!

*Cook's Note: If you want to temper the heat factor in this spicy chili dish, you can reduce the amount of chipotle peppers or, omit them altogether.

**This recipe converts perfectly into a turkey, chicken, or beef chili.  Simply add in 1 1/2 to 2 lbs. of your meat of choice when you begin sauteing your onions and peppers and allow meat to brown thoroughly. 

Sugar, Herbs and Spiced Nuts

Ingredients:

2 cups assorted nuts, roasted

1 1/2-2 tablespoons butter

¼ cup brown sugar

½ teaspoon cumin

½ teaspoon allspice

¾ teaspoon cayenne

½ teaspoon herbs de Provence

1 teaspoon sea salt

2 tablespoons water

Instructions:

Preheat oven to 350° F

Place nuts on a baking sheet and roast for 10 minutes.  Remove from the oven and set aside.

Mix spices, salt and herbs and set aside.  Put butter in a large skillet over medium heat and as it melts add in sugar, spice blend and water and stir together until a glaze forms, about 1-2 minutes.

Turn off heat and add roasted nuts to the skillet.  Toss nuts until they are completely coated.  Pour glazed nuts onto a foil-lined baking sheet and spread out into one layer to prevent clumping.  Allow glaze to set for 10-15 minutes.  Serve and enjoy!

*Note: Nuts should be stored in an airtight container to preserve freshness.

Hot Mulled Cider

Enjoy this warm and delicious sip from the DMRFF recipe archives: Hot Mulled Cider.

 

 

Spice Roasted Chicken x BHM Potluck

One of the very first dishes I "mastered" when I began my culinary journey in earnest was the classic, beloved, roasted chicken.  Growing up, you'd be hard pressed to find a kitchen that didn't have some variation and ode to this home-cooking staple.  But what I set out to perfect was not your grandmother's roasted chicken.

Upon finding my stride with the technique of yielding a crispy skin, coupled with moist, tender white and dark meat, I fell in love with the seeming ease of bringing this dish together with varying flavor profiles.  Stuffing the cavity with herbs and aromatics, seasoning abundantly, lathering the skin with compound butters, and more, my roasted chicken earned a place all its own in my cooking repertoire. And my friends and family will attest that it makes its appearance as the star of many a dinner party and holiday meal.

So as I contemplated what I wanted to share for the, now annual, Black History Month Virtual Potluck, roasted chicken was a natural choice. **See the full 2019 BHM Potluck lineup below, following the recipe!

Being the self-proclaimed "Spice Girl" that I am, I decided to bring some of my favorite spices to the flavor profile.  I made a chili-spiced compound butter with chipotle chili powder, cumin, paprika, garlic powder, and kosher salt. The yield was a deep burnished color (like chili!), crispy skin, and tender moist chicken infused with flavor, from the inside- out.

And for an extra special touch, I threw chopped vegetables into the roasting pan to roast alongside the chicken, while absorbing the flavor of the chicken juices.  Umm-umm, good and an easy meal-in-one that also happens to be one of my favorite ways to serve this dish.

Make it and prepare to add it to your cooking rotation again and again.

Happy Eating!

Spice Roasted Chicken 
Ingredients:
1 Whole Chicken (3 to 4 lbs.)  
5 tablespoons unsalted butter, at room temperature
1 large onion, quartered

1 lemon, quartered
1 head of garlic, halved with skin on
1 teaspoon ground chili powder
1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoons kosher salt, plus more for additional seasoning

Freshly ground black pepper

Vegetables (sweet potatoes, fennel, and carrots), peeled and chopped

Method:
Preheat oven to 450 degrees F.

Combine butter, spices and 1 teaspoon of salt in a small dish.  Set aside. 

Place chicken in a cast iron skillet or roasting pan and sprinkle the cavity with salt and pepper.  Stuff the cavity with onion, lemon, and garlic.  Rub the chicken with the spice butter and gently lift the skin over the breast and tuck butter underneath.  (Be careful not to tear the skin.)  Season the chicken all over with additional salt and black pepper.  Tuck the wings under and tie the legs together.

Spread the root vegetables in the roasting pan to form a bed around the chicken.  Place chicken in the preheated oven and roast for thirty minutes, then lower the temperature to 350 degrees F and roast for another 30 to 35 minutes, or until the juices run clear and the internal temperature from the thigh reads 165 degrees.  Remove the chicken from the oven, tent with foil and allow to rest for 10-20 minutes.  Carve and serve with the vegetables.  Enjoy!

Black History Month Virtual Potluck, 2019

Beautiful Eats & Things | Okra, Corn, & Tomato Chicken Stew

Beyond The Bayou Blog | Mackerel Balls With Biscuits & Cane Syrup

B Sugar Mama | Red Beans and Rice

Butter Be Ready | Caribbean- Curry Goat with Rice and Peas

Cooks with Soul | Boudin balls

D.M.R. Fine Foods | Spice Roasted Chicken

Dash of Jazz | Soul Food Power Bowl

Dish it with Tisha | Jamaican Curry Chicken

Domestic Dee    | Chicken Sliders

Eat.Drink.Frolic. | Bourbon + sweet potato pie

First and Full    | Homemade Peach Pie

Food Fidelity    | Nashville Hot Shrimp Sandwich

Food is Love Made Edible | Smothered Okra with Chicken and Smoked Sausage

Foodie In New York    | Chess Pie

Immaculate Bites | Pimento Cheese

Kaluhi's Kitchen | Pilipili & Rosemary marinated mbuzi choma with Kachumbari

Kenneth Temple | Chicken & Sausage Gumbo

Marisa Moore Nutrition | Sweet and Spicy Roasted Cabbage

Meiko And The Dish    | Hot Buttered Rum Biscuits

My Life Runs On Food | Southern Style Caesar Salad

Rosalynn Daniels | Osso Bucco

Savory Thoughts | Haitian Patty

Simply LaKita | Fried Okra

Sweet Tea & Thyme | Spiced Peach Shortcakes

That Girl Cooks Healthy | Scotch Bonnet Pepper Sauce

The Hungry Hutch | Cornbread Dressing

The Seasoning Bottle | Guava Short Ribs

Whisk It Real Gud | Banana Bread

The Perfect Fried Chicken

 

Over my years of living, it’s fair to say that I’ve relished my share of fried chicken.  Much of my experience came as I grew up and feasted on my grandmother’s and mother’s fried chicken—both exceptional.  

I have so many precious memories of my grandmother hosting a dinner replete with her fried chicken (expertly fried in her cast iron skillet) and whatever else she added to the menu.  It was always clear, to me at least, that the fried chicken was the main event—the star—of the meal.  And if I may go further back in my heritage, she inherited her skills honestly from her mother, my great-grandmother, who won awards and was written up in the local paper for her fried chicken way back in the early 20th century.  

So great, award-winning, exceptionally delicious—dare I say, perfect—fried chicken is in my genes.   I truly did get it from my mamas (great grandmama to grandmama to my mama.)  As I have a way of doing, I’ve slightly adapted my own approach to making “finger-licking good” fried chicken in the years since.  And because it’s not a dish that I make often these days, when I do, it has to be GREAT!  I mean, I can’t be bothered with the additional mess of frying, and the extra calories, for mediocre chicken.  Anybody?

So before I delve into what makes my chicken the fried chicken you never knew you needed, allow me to share the two elements to achieving the perfect fried chicken:

Moist, flavor-filled meat; and 

Crispy, crunchy (and flavor-laden) skin.

That’s it.  

Flavor, crunch, and juicy chicken is what we came for, no?

So without further ado, let’s get into it a few key techniques to make your next batch of fried chicken, your best batch yet.

Getting the Juiciest Meat:

If you’re familiar with my tips for the best turkey, then you know that brining is an essential in my arsenal.  The same applies for the juiciest fried chicken.  A quick (2-3 hours will work) brine in a salt, sugar solution is worth the payoff in making your chicken the most moist and tender bird.  (*Cook’s Note: if you prefer a buttermilk brine, be my guest.  It will work equally well, I just don’t prefer the strong buttermilk notes it infuses into the chicken.)

The Spice Is Right:

As a long-time spice girl, who must have flavor bite after bite, I use my custom fried chicken spice blend to make my chicken unforgettably scrumptious.  The key ingredients are kosher salt, freshly ground black pepper, celery salt, cayenne pepper,  garlic powder and smoked paprika. (*Cook’s Note: I use my spice blend to season both the chicken and the flour mixture for extra goodness.) 

The Perfect Frying Temperature:

For perfectly done, golden brown chicken, you want to fry it at a temperature of 350 degrees F.  To maintain this temperature and to ensure your chicken actually fries to a golden crisp, rather than steams or burns, in the oil, avoid over-crowding your frying pan/pot and keep an eye on the oil temperature throughout. This may require working in batches, but it will be worth it in the end!  Aim for 160 degrees F (dark meat) to 165 degrees (white meat) for perfect doneness.  

Tools to Have On Hand:

I recommend a deep-frying or candy thermometer to measure and monitor the temperature of the oil (sometimes it can cool down a bit as you add in new pieces or unexpectedly get too hot).  I additionally recommend an instant-read thermometer to test doneness.  A baking rack will also come in handy, if you have one available. 

For more of my tips and techniques, you can checkout my fried chicken tutorial where I walk you through all of the steps and show you my end results. Refer to it as often as needed.

Now that we’ve gotten all of that in place, let’s get on to what really matters…

Happy Eating!

The Perfect Fried Chicken

Ingredients:

Skin-on chicken legs (or whatever cuts you prefer)

Buttermilk

2 cups all-purpose flour or more, as needed

2 tablespoons cornstarch

Quart of canola, vegetable, or peanut oil for frying

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon celery salt

1/2 teaspoon cayenne pepper

1 teaspoon smoked paprika

For Brine:

1/4 cup salt

1/4 cup sugar

Water

*Gauge ingredient quantities based on the amount of chicken you’re frying and adjust accordingly.

Method:

Mix brine solution, add chicken, and brine in the refrigerator for two hours up to overnight.

Remove chicken from the refrigerator and the brine solution. Pat the chicken with paper towels until completely dry and set aside.

Mix salt, pepper, celery salt, garlic powder, cayenne and paprika together.  Mix flour and cornstarch together. Generously season chicken and flour mixture.

Dip chicken pieces in buttermilk, followed by the flour mixture, to coat.  Let chicken rest on a baking rack for 15-20 minutes before frying.

When ready to fry, heat oil to 350 degrees F in a heavy-bottomed pan (like a Dutch Oven) or deep-fryer.  Add chicken into oil and fry until done, approximately 8-10 minutes or so (use your thermometer to test doneness, however!).

Place fried chicken on a baking rack over a baking sheet/tray to drain any excess oil and lightly sprinkle the hot chicken with a bit of salt or more of the seasoning blend, if desired.  

Serve and enjoy!!

Lemon-Spice Ice Cream Sandwiches

It's been quiet on the blog for a little while now, so I couldn't wait to get back to it after returning from my recent vacation in Cancun.  It was everything a beach getaway should be: relaxing, indulgent, restorative, and all around good for the spirit, soul and body. 

Back home now, I've been more eager than usual to share some Summer-worthy goodness with you. I mean, when you're flooded with inspiration from every side, it's all but self-torture to keep calm and do nothing. :)  So, to my kitchen I went--and I'm so thrilled to be back and sharing this fancy little ice cream sandwich recipe that I happened upon.

Like the best ice cream sandwiches, it starts with homemade cookies.  But not just any cookies.  These cookies are brightly accented with lemon, and coupled with kicks of cinnamon and ginger, for the perfect citrus-spice mix.  The ease of bringing them together and assembling is the cream on top (or shall I say in the middle)--and they deserve a whirl in your ice cream repertoire during Summer--and beyond.

Happy Eating!

Lemon-Spice Ice Cream Sandwiches
Ingredients:
1 stick unsalted butter, melted, plus more for pan
3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
2 large eggs
2 pints ice cream, softened

Method:
Preheat oven to 350 degrees F.  Butter a 10-x-15 in. rimmed baking sheet and line with parchment; butter parchment.  In a bowl, whisk together flour, cinnamon, ginger and salt.  In another bowl, whisk together butter, molasses, sugar, lemon zest and juice, and eggs.  Whisk dry ingredients into wet ingredients until smooth.  Spread batter evenly in prepared sheet.  

Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes.  Let cool 5 minutes.  Loosen edges with a knife; flip out of sheet.  Remove parchment; flip top-side up onto a wire rack.  Let cool completely.

Transfer cake to a work surface; cut in half crosswise.  Place one half top-side down on a  piece of plastic wrap.  Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to the edges).  Top with second half of cake, top-side up.  Wrap in plastic and freeze at least 8 hours and up to 1 week.  Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces.  Serve immediately, or wrap in plastic and freeze for up to 1 week.  Enjoy! 

Recipe courtesy of Martha Stewart Living 
  

Gifts from My Kitchen!

As I gather with family and friends for Christmas and the remaining days of the holiday season, I'm bringing something personal to the table: homemade gifts from my kitchen.

Nothing says, "you're special", quite like a delicious, homemade gift--made with love.  

Chili Spice Blend & Turkey Chili Recipe

I'm gifting some of my favorite things, like spice blends--in adorable spice jars from Anthropologie--along with a recipe in which the blend can immediately be put to use.  I also baked up a generous batch of homemade granola that will make the perfect gift for easy snacking, breakfast cereal, or atop a favorite yogurt or ice cream.  Yum!

Homemade Granola

So if you're still wanting to add something personal to your gift repertoire, there's no better way than with homemade goodness from your kitchen.  Sweet treats, infused oils, flavored sugars, and more, make wonderful gifts that are easy to pull off.

Now off I go with my gifts in tow--and with wishes for you to enjoy a very Merry Christmas...and lots of Happy Eating!

Toast With This!: Spiced Milk Tea

It's no secret that I'm a lover of spice--and I love weaving the rich flavors of spice throughout my cuisine, including the world of drink.  The robust flavors of chai tea, touting notes of fennel, cardamom and cinnamon, among others, is one of my favorite drinks to savor.  

This recipe for spiced milk tea from Gourmet brings those flavors home to your kitchen in a delicious and warming drink that will likely become a favorite for you, too.  So open up that spice cabinet and prepare to enjoy.

Happy Sipping! 

Pumpkin Maple Bread Pudding with Toffee Sauce

It seems everything, everywhere in the food stratosphere right now is about pumpkin.  Pumpkin has long been considered a star ingredient for Fall and holiday fare...and I recently decided it was high time that I join in on the fun.

Bucking the traditional pumpkin pie, I still wanted the flavors--the warmth, spice, and homey goodness--that have made it a perennial favorite.  From there my aspirations turned to coming up with a knockout version of pumpkin bread pudding that couldn't be resisted--or forgotten.  Combining pumpkin, maple and a host of "it must be the holidays already" spices, it was a treat in the making, with the usual ease that I love when making bread pudding.

And although this sugar-n-spice confection needs no further handling to enjoy, I couldn't resist finishing it with a generous drizzle of homemade, buttery toffee sauce.  

So when you're ready for decadent, perfect for breakfast, brunch, dessert--and all-around indulgent--noshing, this recipe is one you'll want in your arsenal.

Happy Eating!

Pumpkin Maple Bread Pudding  

Ingredients:

1 lb. baguette cut into 1-inch cubes
4 cups half-n-half
3 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon pumpkin pie spice
½ teaspoon ground nutmeg

¼ teaspoon ground clove
1 cup light brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract
Unsalted butter

Method: 
Preheat oven to 350 degrees F.  Butter a 9x13 baking dish and set aside.

Place bread cubes in a large bowl.  In a separate bowl combine the remaining ingredients (except for the butter, which is used above) and whisk to combine well.  Pour the custard mixture over the bread and allow the bread to soak in the mixture for 10-15 minutes.

Pour the bread and custard into the baking dish and bake until set, approximately 45-50 minutes.  Remove from the oven and place on a wire rack to cool.  Serve warm or at room temperature with toffee sauce (recipe to follow) and enjoy.

Toffee Sauce    
Ingredients: 
1 stick of unsalted butter
½ cup heavy cream
½ cup dark brown sugar 
½ teaspoon vanilla extract
¼ teaspoon salt 

Method: 
Heat ingredients in a medium saucepan over low heat, stirring occasionally, until the sugar is dissolved.  Increase the heat to a medium heat and allow to simmer until the sauce thickens, about 10 minutes, stirring frequently.