Crunch Time gbcm-16

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Crunch Time gbcm-16 Page 48

by Diane Mott Davidson


  Pour the butter mixture over the torn-up bread. Cover the pan with plastic wrap and place in the refrigerator overnight.

  In the morning, remove the pan from the refrigerator and discard the plastic wrap.

  Preheat the oven to 350˚F.

  Bake the pudding for 30 minutes, then remove from the oven and stir with a wooden spoon. Place the pudding back in the oven and bake for an additional 30 minutes, until it is puffed and golden. While the pudding is baking, prepare the rum sauce (see below).

  Place the pudding on a rack and carefully pour the rum sauce over it. Allow the rum sauce to soak into the pudding (2–3 minutes), and then serve. Pudding will be very hot.

  Makes 8 servings

  Rum Sauce

  4 ounces (1 stick) unsalted butter

  1 cup light brown sugar

  1/3 cup best-quality rum

  1/4 teaspoon freshly grated nutmeg

  1 large egg

  In a medium-size sauté pan, melt the butter. Add the sugar, rum, and nutmeg, and stir with a wooden spoon or heatproof spatula until the sugar dissolves and the mixture is well blended. Remove from the heat and allow to cool slightly, still in the pan.

  In a small bowl, beat the egg until it is very frothy. Beat the egg into the butter mixture until well combined. Place the sauté pan back on the stove and cook, stirring, over medium-low heat, until the mixture thickens.

  Remove from the heat and immediately pour over the pudding.

  Puerco Cubano

  1/4 cup (1/2 stick) unsalted butter

  1 pound ground pork

  2 tablespoons freshly minced or crushed garlic

  2 teaspoons demi-glace de poulet or demi-glace de veau (chicken or veal demi-glace)

  1/4 cup all-purpose flour

  1/2 teaspoon dried oregano

  1/4 teaspoon kosher salt

  1/4 teaspoon freshly ground black pepper

  2 cups fresh orange juice

  1/4 cup fresh or organic, not-from-concentrate lime juice

  2 teaspoons (or more) granulated sugar

  1 cup chopped fresh cilantro

  In a large (12-inch) nonstick sauté pan, melt the butter over medium-low heat. Add the pork and the garlic, and cook, stirring and breaking up the pork, until the meat is just cooked. Add the demi-glace and stir well.

  Add the flour, oregano, salt, and pepper, and cook, stirring, until the flour is cooked and the mixture bubbles.

  Stir in the juices and sugar and raise the heat to medium. Stir constantly until the mixture bubbles and is thickened. Taste and correct the seasoning.

  Spoon the pork onto a large platter and sprinkle with the chopped cilantro. This dish goes well with hot cooked rice.

  Serve immediately.

  Makes 4 to 6 servings

  Ferdinanda’s Florentine Quiche

  rice crust (see below)

  1 10-ounce package frozen chopped spinach

  2 tablespoons unsalted butter

  3 large eggs

  2 cups small-curd cottage cheese

  2 tablespoons whipping cream

  1 teaspoon Dijon mustard

  1/2 teaspoon kosher salt

  1/8 teaspoon paprika

  1/8 teaspoon cayenne pepper

  1/3 cup best-quality Gruyère cheese, grated

  1/4 cup best-quality Parmesan cheese, grated

  Preheat the oven to 350˚F. Butter a 9-inch glass pie pan. Prepare the rice crust and press it into the pie pan; set aside.

  Cook the spinach according to package directions. Drain thoroughly, pressing all the liquid out through a strainer. Place the drained spinach in a bowl and add the butter; set aside.

  In a large bowl, beat the eggs until frothy. Stir in the cottage cheese, cream, mustard, seasonings, and grated cheeses. Stir until well mixed. Add the buttered spinach and stir again until well mixed. Pour the spinach mixture into the rice crust.

  Bake about 40 minutes, until puffed, golden brown, and set in center. (Check the center with a spoon to be sure it is no longer liquid.) Allow to cool 5 minutes. Slice and serve. This dish goes well with sliced fresh fruit and hot rolls.

  Makes 8 servings

  Rice Crust

  1 large egg

  2 cups cooked rice, at room temperature

  2/3 cup best-quality Gruyère, grated

  Beat the egg until frothy. Add the rice and cheese and stir well. Spread this mixture in the buttered pie pan.

  About the Author

  DIANE MOTT DAVIDSON is the author of fifteen bestselling novels. She divides her time between Colorado and Florida.

  www.dianemottdavidson.com

  Visit www.AuthorTracker.com for exclusive information on your favorite HarperCollins authors.

  Also by Diane Mott Davidson

  Catering to Nobody

  Dying for Chocolate

  The Cereal Murders

  The Last Suppers

  Killer Pancake

  The Main Corpse

  The Grilling Season

  Prime Cut

  Tough Cookie

  Sticks & Scones

  Chopping Spree

  Double Shot

  Dark Tort

  Sweet Revenge

  Fatally Flaky

  Credits

  Cover photograph collage © by Monalyn Gracia/Corbisand Ian O’Leary/Getty Images

  Copyright

  This book is a work of fiction. The characters, incidents, and dialogue are drawn from the author’s imagination and are not to be construed as real. Any resemblance to actual events or persons, living or dead, is entirely coincidental.

  CRUNCH TIME. Copyright © 2011 by Diane Mott Davidson. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen.

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