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WORLD-FAMOUS SELFIES

Raisins

#COOKING: KEENELAND BREAD PUDDING WITH BOURBON SAUCE RECIPE

Keeneland Bread Pudding. Keeneland Racetrack in Lexington, Kentucky makes the best Bread Pudding and believe me, it is all the hype! We haven’t stopped thinking about it since having some. We hope to make another trip there this November for the Breeders’ Cup and get the real deal! 🍞🏇 During isolation, they have been kind enough to share their legendary recipe with fans! They use Sister Shubert Rolls, which we don’t have out our way. But we baked some superb fresh white bread last week, froze it and this was the perfect way to give it new life! Other modifications, we reduced the recipe to a third (we don’t have a party of 20 to serve it to sadly!), cutting down some of the sugar as well. I added nutmeg, the original recipe has cinnamon only. And the Bourbon Sauce absolutely is a must!

Ingredients:
1/3 loaf of white bread, cut into 1″ cubes
3 eggs
3 cups whole milk
1/2 cup organic raw sugar
1/3 cup golden raisins
3/4 teaspoon vanilla extract
1/3 teaspoon cinnamon
1/8 teaspoon nutmeg

Bourbon Sauce:
1/4 cup butter, softened
1 cup icing sugar
2 tbsps Bourbon (they use Maker’s Mark)

Instructions:
1. Beat eggs, milk, sugar and vanilla with handmixer.
2. In large bowl, pour batter over bread cubes. Soak minimum 2 hours in refrigerator.
3. Preheat oven at 275°F.
3. Transfer mixture to greased baking pan. Press-on raisins, sprinkle cinnamon and nutmeg.
4. Bake 90 minutes or till pudding is golden brown and bounces back with a firm press. Allow to cool an hour.
5. In mixing bowl, whisk butter, Bourbon and icing sugar till creamy. Set aside and serve over warm Bread Pudding.

 

Official Recipe:

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#COOKING: SEARED LAMB CHOPS IN BALSAMIC REDUCTION RECIPE

Seared Lamb Chops in Balsamic Reduction. I love me some lamb, which I get to enjoy only a couple times a year. Possessing a natural gaminess, some find its taste unpleasant, hence marinating it with herbs overnight certainly helps. Seasoned right and seared at a high heat for a short time, lamb chops can be just as satisfying as a juicy steak!

Lamb Chops:
8 lamb chops, cleaned and pat dry with paper towels
1 tbsp basil, chopped
3 sprigs rosemary (1 for garnish)
1 tbsp thyme
2 tbsps olive oil
Sea salt and pepper, to taste

Balsamic Reduction:
3/4 cup chicken/beef broth
1/3 cup balsamic vinegar
1/4 cup cherry tomatoes
2 shallots, minced
3 cloves garlic, minced
1 tbsp unsalted butter
1/2 teaspoon organic raw sugar

Turmeric Almond Raisin Rice:
1 cup long grain rice
1/2 cup beef/chicken stock
1 cup water
1/4 cup raisins
1/4 cup almond slivers
1 teaspoon Turmeric
Sea salt, to taste

Asparagus:
1 bunch of Asparagus, cleaned
2 tbsps unsalted butter
2 cloves garlic, minced
1 lemon wedge
Sea salt and pepper, to taste

Instructions:
1. For rice, combine all ingredients in rice cooker and once cooked, fluff before serving.
2. For Asparagus, sautée butter and garlic. Once browned, add Asparagus and cook medium-high heat for about 10 minutes. Season with salt and pepper and squirt lemon wedge over top before plating.
3. Marinate lamb chops in salt, pepper, oil, basil, thyme and rosemary. Seal in Ziploc bag(s) and refrigerate overnight.
4. Heat large skillet with oil on medium-high heat. Once hot, sear lamb chops 3-4 minutes per side. Place on warm platter.
5. Sautée shallots and garlic in butter. Once caramelized, add vinegar, sugar and stock. Add cherry tomatoes. Cook-down till liquid is reduced and thickened. This takes 5 or more minutes on medium-high heat, uncovered.
6. Pour reduction over lamb chops and garnish with sprig of rosemary. Serve with Turmeric Almond Raisin Rice and Asparagus.

 

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