Page 50 - Flathead Beacon // 7.9.14

50 | JULY 9, 2014 ARTS & ENTERTAINMENT FLATHEADBEACON.COM
Thank you to all of our Major Sponsors!!
THOMAS G. LEWIS, WESTERN IMPRESSIONIST
SIDE DISH Chef Howard Karp
Huckleberry Bread Pudding with Crème Anglaise
Andy Guy
Auto Zone
Bigfork Drug Bigfork Inn Bigfork Eye Clinic Blackfoot Brewery
IN MY FAVORITE VERSION OF bread pudding, the bread is sus- pended in a rich custard and scat- tered with one of Montana’s prizes: deep purple huckleberries, fresh from our local forests. The pudding is accented with two sauces, one made with huckle- berries and, the other, a velvety custard. I encourage you to try this recipe after you have tried your hand at gathering summer huckleberries.
HUCKLEBERRY SAUCE
1 cup huckleberries
1/4 cup sugar
1/4 cup water
1 1/2 teaspoons grated lemon peel 1 1/2 teaspoons lemon juice
Stir all ingredients together in a small saucepan. Simmer over low heat for about 15 minutes until berries be- come soft and syrupy. Remove from heat and set aside until sauce reaches room temperature.
VANILLA BEAN CRÈME ANGLAISE
4 egg yolks
3 tablespoons sugar Pinch salt
1 teaspoon cornstarch
1 1/2 cups milk
One 3-inch vanilla bean
In a mixing bowl, combine egg yolks, sugar, and salt. Using an electric mixer, beat until thick and light in color (about 3 minutes). Mix in corn starch. Slit va- nilla bean and remove seeds. Add va- nilla bean and milk to saucepan and scald milk. Slowly pour in scalded milk into egg mixture, and mix slowly. Re- turn mixture to sauce pan and slowly heat until it reaches 165 degrees. The sauce should be the consistency of heavy cream. Pour through strainer and chill.
BREAD PUDDING
1 loaf (16 oz.) unsliced challah or brioche bread
4 large eggs
2 egg yolks
1 cup sugar
3 cups heavy cream
1 1/2 teaspoons vanilla extract
Pinch salt
2 tablespoons Grand Marnier liqueur 1 1/2 cups huckleberries
Cut off ends of bread and discard. Cut bread into one-inch cubes and allow to dry on a baking pan uncovered for a couple of days, tossing occasionally.
To prepare the custard, whisk to- gether whole eggs, yolks, sugar, cream, vanilla, salt and Grand Marnier until blended. Refrigerate.
Put dried bread into a large bowl and add half the custard mixture. Toss to coat. Let sit for 15 minutes until bread is soft and almost mushy. Pour one layer of bread into greased 7”x11” baking dish and sprinkle with half the berries. Top with remaining bread and remaining berries. Whisk the reserved custard and pour on top. Push down on the custard bread with a spatula. Cover with plastic wrap and foil.
Preheat oven to 300 degrees. Place the pudding dish in a water bath (3-4 inches of hot water in a roasting pan). Bake for 1 hour and 15 minutes. Allow to sit, but serve warm.
To plate, use crème anglaise to cover the dessert plate. Spoon bread pudding on top, and top pudding with huckleber- ry sauce.
CHEF’S TIPS
• Fresh or frozen huckleberries can be used with the same delicious results. If you’re using frozen berries, do not de- frost them.
• Wrapping the dish first with plastic wrap, then with foil will help the pud- ding steam.
• Should be serve one hour after baking, or reheated to 300 degrees.
Please email me your comments at [email protected]. Bon appétit!
B
b b
r r
D
E E
s s
Kwatuknuk
LaSalle Lighting
Lewis and Clark Brewing Company MacKenzie River Pizza
Mambo Italiano
Marjorie Burgan
G
H H
r r
Roma’s Gourmet Kitchen Store Sapphire Shop
Snappy’s Sport Senter
Soucie and Soucie
K
i
K
o
R
i
t
t
e
B
Bug Hunter's Pest Control
Buffalo Electric
Carpet Studio Whitefish
Cia Mambo
Crown of the Continent Guitar Festival Debbie Lewellen
o
R
i
t
t
e
e
n
n n
T T
e
n
n
i
F
l
y
n
r r
i i
c c
h h
o o
r r
s s
e e
n n
G G
a a
l l
l l
e e
r r
y y
n
i
F
l
y
n
D
Diamond B Weddings
Dr. Clay Benkelman
Dr. Sarah E. Nargi MD Echo Lake Café
Electric Avenue Gift Shop Electric Buffalo
Felt Upholstery
First Interstate Bank
FitEx 24
Flathead Lake Brewing Company Flaming Arrow Archery
Forthofer Gun Smith
Gary Johnson
P
l
a
k k
o o
i i
l l
t t
n n
G G
a a
r r
d d
e e
n n
I I
n n
n
n Kalispell
h
G
a
r
d
e
B
a
c
i
e
B
a
n
G
Glacier Frame Shop Great Northern Gourmet Grille 459
Grouse Mountain Lodge Hi-Country Snack Foods Hi Tech Nails
l
a
c
i
e
B
a
n
Imagination Station Insty Prints of Kalispell Jack Hanna
Jesco Marine
Joann’s Fabric
John’s Angels Catering
h h
U U
P P
S S
t t
o o
r r
e e
B
g g
f f
o o
r r
k k
alispell Army & Navy Kehoe’s Agate Shop
Valley Farms
Valerie Mcintyre Photography Village Florist
Water Mosaic
Whistling Andy's
Wright’s Furniture
www.intermountian.org 406-755-4022 322 2nd Ave West Kalispell, MT 59901
M
a
s
t
e
r
p
i
e
e e
t t
e e
P
a
s
t
e
r
p
i
e
c
C
a
r
p
e
O
n
h
G
r r
S S
n n
e e
a
r
d
e
B
a
c
C
a
r
p
e
O
n
M
Masterpiece Lighting One Mya Bessette
Napa Auto Parts
New Image Concepts Owney’s
Patt’s Jewelry
enco Power Products Pocketstone Cafe Rieckes Bayside Gallery Redneck Chic
Spirit Quest Archery Swan River Gardens Swank Enterprise s The Barn
T
T T
e e
T
The Raven & Islander Inn The Shops at Station 8. The Jug Tree
The Village Roost
Tight Lines Jewlery Timbers Motel
B
i
Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.