Friday, December 26, 2014

Friday Foodday

Happy Friday! Here are some holiday-inspired recipes.

Tipsy Nutella Hot Chocolate
c/o Chow
1 cup whole milk
1/4 cup plus 2 tablespoons Nutella
1/2 cup heavy cream
1/4 cup hazelnut liqueur, such as Frangelico
2 tablespoons brandy

  1. Place milk, Nutella, and 2 tablespoons of the cream in a small saucepan over medium heat and whisk until the Nutella has melted and been incorporated.
  2. Reduce the heat to low, add 3 tablespoons of the hazelnut liqueur and the brandy, and stir to combine. Heat until hot (do not boil), then turn off the heat.
  3. Place the remaining 6 tablespoons cream in a medium bowl and whisk until nearly stiff peaks form, about 2 minutes. Add the remaining 1 tablespoon liqueur and whisk until just incorporated. Transfer the hot chocolate to heatproof serving glasses, top with a dollop of whipped cream, and serve.

Slow Cooker French Toast Casserole
c/o Tablespoon
loaves Pillsbury French Bread, baked according to package directions
1 1/2 
cups whole milk
large eggs
cup heavy cream
tablespoon vanilla
teaspoon cinnamon
cup pure maple syrup
cup brown sugar
tablespoons butter
cups pecan pieces

  • Spray a 4-5 quart slow cooker with nonstick baking spray.
  • Cut baked Pillsbury French Bread loaves into 3/4-inch cubes. Spread on a clean baking sheet. Bake in an oven preheated to 225 degrees for 30-40 minutes, or until bread is dried out and crisp.
  • Place the bread into your prepared slow cooker.
  • In a blender, combine milk, eggs, cream, vanilla, cinnamon, and maple syrup. Drizzle entire mixture over the bread in the slow cooker.
  • In a small bowl, use a fork to combine the brown sugar, butter, and nuts. Sprinkle mixture over the top of the bread.
  • Set slow cooker to low. Cover and cook for 4-5 hours.
  • 20 minutes before serving, remove the lid of the slow cooker and allow the french toast to cool and set.
  • Serve with fresh berries and a drizzle of maple syrup, if desired.
Belgian Ale Braised Brisket
  • 1 4-pound piece flat-cut beef brisket, untrimmed
  • Kosher salt
  • 1/4 cup Dijon mustard
  • 1/4 cup (packed) dark brown sugar
  • 1 tablespoon grated peeled ginger
  • 2 tablespoons bacon fat or vegetable oil
  • 2 medium yellow onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 1 bay leaf
  • 1 750-milliliter bottle Belgian-style tripel ale
  • 4 cups beef stock or low-sodium chicken broth
Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
Let brisket sit at room temperature 1 hour.
Preheat oven to 400°F. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.
Remove brisket from oven and reduce oven temperature to 300°F.
Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3–4 hours. Discard bay leaf.
Transfer brisket to a cutting board and let rest at least 20 minutes.
If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.

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