In The Kitchen: Chef Don

Association: Acosta

Chicken Rumaki

Bread Pudding + Hard Sauce

Chicken Rumaki

INGREDIENTS:

1 lb chicken breasts cut into 1 inch pieces
½ piece bacon for each piece of chicken
Brown sugar
For Marinade
Teryaki sauce
¼ Cup sherry wine
1 tsp ginger, preferably pureed

 

INSTRUCTIONS:

Marinade chicken for one hour
Wrap chicken pieces in bacon and secure with toothpick
Place a shallow or flat pan
Sprinkle with layer of brown sugar
Bake in a 350 degree oven until bacon is cooked through. Broil briefly to complete
glaze.

Bread Pudding

INGREDIENTS:

1 loaf French or other bread, cut or torn
into 1 inch pieces
1 qt milk, half and half, or cream
4 eggs
2 Cups sugar
1 Tbsp nutmeg
1 Tbsp cinnamon
1 Tbsp almond extract
1 Tsp vanilla extract
½ Cup craisins (can also use other dried
fruits such as blueberries or raisins)
Bourbon

 

INSTRUCTIONS:

Soak craisins in bourbon.
In a large bowl, mix milk, eggs, sugar, nutmeg, cinnamon, almond extract, vanilla extract
and blend well with blender or whisk. Add bread cubes, mix well and let stand for at
least one hour. Add craisins. Place mixture in a 8×10 pan sprayed with baking spray.
Bake at 350 degrees until the sides are pulling away from the pan and the top is golden
brown. Serve with Hard Sauce.

 

For Hard Sauce

INGREDIENTS:

 

¾ lb butter
2 Cups brown sugar
Bourbon, rum or whiskey to taste

 

INSTRUCTIONS:

Melt butter, gradually add brown sugar until melted and then add liquor to desired
consistency, blending thoroughly. Heat for an additional 2-3 minutes..

2016-10-27T10:17:02+00:00