Sunday, December 30, 2007
Food, Recipes
Lighten up
The perfectly light flavors of seafood at the Oceanaire during the
holidays are a refreshing break...
Bing Cherry and Banana Custard Bread Pudding
The perfectly light flavors of seafood at the Oceanaire during the holidays are a refreshing break from the typical holiday fare that tends to be heavy and rich. The seasonal cherry flavors along with the warm, comforting association of bread pudding makes the Bing Cherry and Banana Custard Bread Pudding the perfect holiday dish to share with family and close friends.
SP
Adam Newton is operating partner and executive chef at the Oceanaire. Focusing on generous portions of ultra-fresh seafood flown in daily from around the world in an inviting, high energy atmosphere reminiscent of the great seafood supper clubs of the 1930s, Chef Newton offers a premier seafood experience in Atlanta.
RECIPE
Bing Cherry and Banana Custard
Ingredients
6 egg yolks
3 cups heavy cream
1 vanilla bean cut lengthwise
2 ripe bananas peeled and sliced
3/4 cup granulated sugar
1 cup dried Bing cherries
1 cup cherry brandy
1 cup chocolate sauce
3 cup large diced sour dough bread
Banana ice cream
Chocolate sauce
Bruleed banana chips
INSTRUCTIONS
Add brandy to dried cherries in med sauce pot. Bring to a boil and reduce until liquid has evaporated.
Heat heavy cream, sugar and vanilla bean. Bring to boil and whisk in egg yolks until thickened. Strain through a china cap.
Fold heavy cream, bing cherries, bread and sliced bananas together.
Place mixture in greased baking pan bake at 300 degrees covered about 30 minutes or until tooth pick can be removed clean.
Remove foil and bake until golden brown. Allow to cool and cut in to triangles.
Garnish with chocolate sauce, one scoop banana ice cream and bruleed banana chips.