Cathy Speronis was in our studio recently for her monthly Cooking with Cathy segment. She made treats that will warm you up on a cold day.
Special Dark Hot Chocolate
Serves 4
1/2 cup Hershey's Special Dark Cocoa
1/2 cup + 2 Tbsp. granulated sugar
Pinch of salt
1 cup water
3 cups whole milk
1/2 cup heavy cream
1 tsp. pure vanilla extract
In a heavy 2 quart saucepan, combine the cocoa, sugar, salt and water. Mix with a whisk until combined. Place over low heat and continue whisking until smooth for about 2 minutes.
Add the milk and increase the heat to medium-low. Cook until steam rises off of the surface and bubbles begin to form at the edges stirring occasionally. Do not boil.
Add the heavy cream and the vanilla. Stir to combine. Serve immediately. Garnish with whipped cream if desired.
Rich Bread Pudding with Crisp Cinnamon-Sugar Topping
Source: Cooks Illustrated "The New Best Recipe Cookbook"
Serves 8-10
Cinnamon-Sugar Topping
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Bread Pudding
4 large eggs, plus 1 large egg yolk
3/4 cup sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 tablespoons bourbon
1 tablespoon vanilla extract
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
12 ounces (about 1/2 loaf) good-quality American-style white bread, sliced 3/8 inch thick and cut into 1 1/2 inch cubes (about 8 cups)
11/2 tablespoons unsalted butter, melted, plus more for greasing the baking dish
1. FOR THE TOPPING: Mix the sugar and cinnamon together in a small bowl
2. FOR THE PUDDING: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Butter a 13 x 9 inch baking dish.
3. Whisk the eggs, yolk, and sugar in a large bowl to blend well. Whisk in the milk, cream, bourbon, vanilla extract, nutmeg and salt. Stir in 6 cups of the bread cubes; mix thoroughly to moisten. Let stand 20 minutes.
4. Pour the mixture into the prepared baking dish. Scatter the remaining 2 cups bread cubes on top, pushing them down gently to partially submerge. Brush the exposed bread with the melted butter and sprinkle with the topping. Bake until the pudding turns deep golden brown, is beginning to rise up the sides of the baking dish, and jiggles very slightly at the center when shaken, 45 to 50 minutes. Remove from the oven and let cool until set but still warm, about 45 minutes. Serve as is or with whipped cream.
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