Rum-Raisin Bread Pudding - the Perfect Valentine's Day Breakfast

Raisins plumped in rum contribute the signature flavor to this custardy pudding. If you like, sprinkle each serving with granulated or confectioners' sugar.

Adapted from Williams-Sonoma

Serves: 6

Ingredients:

• 1/2 cup golden raisins
• 1/4 cup dry cranberries
• 1/4 cup rum or brandy
• 4 cups day-old bread cubes, each about 1/2 inch square (challah or another egg bread, such as brioche or panettone)
• 1/2 cup sugar
• 1/3 cup unsalted butter, melted and cooled
• 3 eggs, beaten
• 1 1/2 cups milk
• 1 1/2 tsp. vanilla extract
• ice cream for serving or Crème Anglaise

Directions:

In a small bowl, combine the raisins, cranberries and rum and let stand for 30 minutes.
While the raisins are soaking, preheat an oven to 325°F. Butter an 8-inch square baking dish or 4 to 6 custard cups.

In a large bowl, beat together the sugar, butter, eggs, milk and vanilla until well blended. Stir in the bread cubes, cranberries, and raisins and rum. Let stand until the bread cubes soak up most of the liquid, about 5 minutes. Stir again and pour into the baking dish or divide among the custard cups.
Bake until a knife inserted into the center comes out clean, 30 to 40 minutes for custard cups, 50 to 60 minutes for the baking dish.

Remove from the oven and serve hot or at room temperature. Sprinkle each serving with granulated or confectioners' sugar. Serve with ice cream or Crème Anglaise.

Shrimp with Garlic and Parsley - The Best Sizzling Spicy Appetizer

Appetizers are purely for fun. Hors d'oeuvres the French call them: "outside of the works." They are likely to have a wicked lot of calories but most people have come to expect them with cocktails. The French picked up the habit of pre-dinner snacking from the Russians, who call such tidbits zakuskis. Italians have their little plates of antipasto, while Scandinavians serve all manner of spicy, pickly things at a smorgasbord and make a complete meal of them.

Hot hors d'oeuvres are always a treat. You may have to spend a few last minutes with them, but they are worth whatever confusion they create. Some, such as tiny cream puffs, turnovers, and meat balls can be completely cooked well in advance, then popped into the oven just before the first guests arrive.  Do keep appetizers bite-size. Their function is to titillate the appetite, not satisfy it.

This recipe of Shrimp with Garlic and Parsley is amazing. I love spicy, so for me this is so good and it takes only 10 min to prepare.



Serves: 4

Ingredients:

• 4 to 5 Tbs. olive oil
• 4 garlic cloves, finely minced
• 1 tsp. red pepper flakes
• 1 tsp. sweet paprika
• 1 lb. medium shrimp, peeled and deveined
• 1 to 2 Tbs. fresh lemon juice
• 1 to 2 Tbs. dry white wine
• salt and freshly ground black pepper, to taste
• 2 Tbs. chopped fresh parsley
• lemon pepper pasta for serving, optional (I got the pasta from Trader Joe's)

Directions:

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.