Category: Breads

No. 632Recipe Card Posted on by — Leave a comment

Irish Soda Bread Pudding

Irish Soda Bread Pudding | Bijouxs Little Jewels

This is no blarney, this classic Irish Soda Bread Pudding is filled with currants, caraway seeds and topped with a buttery Irish Whiskey Sauce is one is the best-No.632 in the Membership Collection.

IRISH SODA BREAD

I think this soda bread recipe is the best I have ever had and shared with me by a dear friend. This is his Irish Mom’s recipe, very true to her roots. After baking two loaves of this simple bread I use most of one loaf for this pudding.

IRISH SODA BREAD PUDDING

Enjoy this pudding for a sweet breakfast or dessert. Best warm from the oven and topped with a rich butter-Whiskey sauce. An extremely simple recipe using only Irish Soda bread cubes, butter, half & half, eggs and vanilla.

After whisking together the cream sauce pour it over the bread cubes and bake. When it is puffed and brown remove from the oven and sprinkle with crunchy Demerara sugar.

Irish Soda Bread Pudding | Bijouxs Little Jewels

Serve warm with the Whiskey sauce-this Little Jewel No. 632 from the Membership Collection.

No. 628Recipe Card Posted on by — Leave a comment

Toast with Dukkah & Avocado

Toast with Dukkah & Avocado | Bijouxs Little Jewels

Buttery avocado toast steps up using bread baked with heirloom flour and topped with crunchy Dukkah spice-easy fix toast-Dukkah & Avocado Toast No. 628 from the Membership Collection. Join to access all 628 recipes – no pops or ads!

AVOCADO TOAST

A perennial favorite in the kitchen, with a little spice added and served on a rustic rye bread-good morning!

Toast with Dukkah & Avocado | Bijouxs Little Jewels

 

Toast with Dukkah & Avocado | Bijouxs Little Jewels

Why buy it when you can make it? This spice blend is a breeze to create, and extremely versatile in the kitchen. Not just for – sprinkle it on soups, eggs, veggies and of course AVOCADO TOAST.

HEIRLOOM BREAD BAKERS

With just a bit of research I discovered this local bakery, Clemente Baking Company, which specializes in organic sourdough breads. The smell will knock you over when you enter the tiny bakery shop. You have a clear view to the owner and the bakers working hard to create the next days bread. The Rustic Rye is a favorite.

 

No. 584Recipe Card Posted on by — Leave a comment

NOLA Bread Pudding

NOLA Bread Pudding | Bijouxs Little Jewels

Let’s celebrate Fat Tuesday in real New Orleans style with the big easy New Orleans Bread Pudding. The newest Little Jewel from the Bijouxs Kitchen.

NEW ORLEANS SCHOOL OF COOKING

Starting with my story of this recipe I have to go way back to my young days and daily walks around New Orleans to discover the city. I happened to be there on a movie location, way back-when the world was steady-and you could just cruise around the city on your own.I stumbled on The New Orleans School of Cooking on Conti Street and walked in. I met Joe Cahn who opened the original school in the 80’s. I signed up for a class on New Orleans cuisine which included File’ Gumbo (real deal), Jambalaya, Pralines, and of course Bread Pudding.

‘CRAZY’ JOE

That’s what I fondly called him after my first day of cooking class. I remember him teaching us to make the roux for the gumbo, which you must take to a near-burning-smoking dark chocolate brown color, you must be daring!  This is what gives the gumbo its flavor. I knew I was somewhere special and saved my recipe packet, complete with my notes, which I still have to this day.

NEW ORLEANS BREAD PUDDING

The thing is this is one of the easiest recipes and one of the best from the class. The basic ingredients are all mixed together, then poured into a buttered baking dish. A big easy. After baking a puffed, brown sweet pudding emerges. You of course, must complete the dish with Whiskey Sauce.

NOLA Bread Pudding | Bijouxs Little Jewels

NOLA Bread Pudding | Bijouxs Little Jewel

 

 

ORIGINAL NEW ORLEANS SCHOOL OF COOKING

I searched and found about Joe, who sadly has passed. He was a key chef in the New Orleans food scene. In my search I found this photo of the original cooking school location. Just as I remember walking in to a a young bride visiting the city. Joe loved the great culinary treasures of the region and shared so we could take them home and make them our own. My memory was prompted by all the Super Bowl Images of New Orleans, a beautiful city.

 

BREAD PUDDING

Every year, about the time of Fat Tuesday, I get the urge to bake up a real New Orleans bread pudding, via Joe’s recipe. Nothing could be easier and better than this recipe. The only tweak I have made is soaking the raisins in whisky prior to baking-adding a boozy-punch to the pudding. Of course I top it with the whiskey sauce, repeating the flavor.

NOLA Bread Pudding | Bijouxs Little Jewels

Join me in celebrating Fat Tuesday and the cuisine with New Orleans-Bread Pudding from The Collection.

 

No. 571Recipe Card Posted on by — Leave a comment

Small Batch Cinnamon Sugar Cruffins

Small Batch Cinnamon Sugar Cruffins | Bijouxs Little Jewels

Good Morning! Let’s wake up with the smell of cinnamon & sugar in the kitchen. These Small Batch Cinnamon Sugar Cruffins are a delightful holiday treat. Simple Little Jewel No. 571 from the Membership Collection.

CINNAMON & SUGAR

What better way to start the day than with crispy Cinnamon Sugar Cruffins. Halfway between a muffin & croissant, these baked jewels are a cinch to make. Great holiday morning treat.

Small Batch Cinnamon Sugar Cruffins | Bijouxs Little Jewels

PUFF PASTRY

The workaround for these little jewels is to use ready-made puff pastry sheets. The best all-butter puff pastry is from Dufour Pastry. You can find it many times in the supermarkets, right near the other brands which are not all butter, it does make a difference.

Small Batch Cinnamon Sugar Cruffins | Bijouxs Little Jewels

CRUFFINS

The flaky layers are easily created using puff pastry. This recipe only uses 1 sheet of puff pastry, freeze the remaining sheet. It may sound strange, but rolling, filling and then tightly rolling up the sheet of pastry very tightly is the key. Take the roll and slice it lengthwise in half, then slice each half in half again. You should have 4 equal strips of dough. The strips of dough are rolled into snail-like pieces then are placed in the muffin tins. Brush the tops with egg wash and bake. Lastly, after baking and a brief cooling, the cruffins are removed and rolled into the remaining cinnamon sugar mixture.

Small Batch Cinnamon Sugar Cruffins | Bijouxs Little Jewels

CRISPY & SWEET BREAKFAST

These cruffins are light, buttery, crispy and coated with cinnamon and sugar-what’s not to love? Enjoy Membership Collection recipe No. 571. Join here to access all 571 recipes. Cheers!

 

No. 536Recipe Card Posted on by — Leave a comment

Rosemary & Olive Oil Bundt Cake 

Rosemary & Olive Oil Bundt Cake | Bijouxs Little Jewels from the Kitchen

 

All recipe roads lead me back to Chez Pannise, and to the incredible recipes from chefs born out of this legendary restaurant-Italian Rosemary Cake–No. 539 from the Membership Collection.

CHEZ PANISSE CHEFS

 

Rosemary & Olive Oil Bundt Cake | Bijouxs Little Jewels from the Kitchen

 

Besides the founder & lead chef Alice Waters, so many incredible chefs did a stint at the classic Berkely Restaurant. Alice Waters really did change the California food scene with the lasting legency of farm to table cooking.
The list of alums reads like a star list of chefs including Andy Baraghani, Dan Barber, Paul Bertolli, April Bloomfield, Suzanne Goin, Joyce Goldstein, David Lebovitz, Deborah Madison, Mark Peel, Jeremiah Tower and Jonathan Waxman, to drop a few names. I am truly blessed to have eaten at all of the chefs restaurants. I was living in LA and connected Hollywood/food scene.

ITALIAN ROSEMARY CAKE

 

 

Rosemary & Olive Oil Bundt Cake 

Rosemary & Olive Oil Bundt Cake 

 

This recipe was originated from Paul Bertolli, from Cooking by Hand, 2003 then adapted by Tamar Alder in The Everlasting Meal, 2012, both available on Amazon. i love this cake it is easy, not too sweet and it keeps well (if it will stick around for long!
Reheat in warmed oven and serve with a scoop of gelato-delish.
Savor Italian Rosemary Cake, another Little Jewel from the Recipe Membership Collection. Note: I love this cake so much I posted it

 

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