Brioche Bread Pudding

Ingredients:

2 Tbsp unsalted butter, softened

1 - 14 oz loaf brioche bread, cut or torn into 1 inch cubes

6 eggs

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar

1 Tbsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom (optional)

1/2 teaspoon salt

Powdered sugar for garnish

Procedure:

1. Preheat the oven to 350 degrees.

2. Use the butter to coat the bottom and sides of a 9x13 inch baking dish.

3. Scatter the bread cubes in the dish.

4. In a large bowl, whisk the eggs and add the milk, cream, sugar, vanilla, salt and spices.

5. Pour over the bread cubes and let stand for 30 mins.

6. Bake uncovered for about 45 mins (in the 9x13 baking dish) or until the custard is well puffed and set, but still soft in the center. The top and edges should be golden brown. Adjust the baking time for smaller dishes.

7. Sprinkle with powdered sugar and serve warm.

Guinness Lamb Stew

Ingredients:

3 tbsp olive oil

2 lbs lamb shoulder or beef chuck cut into 2 inch chunks

1 tsp kosher salt

1/2 tsp black pepper

1 onion large chopped (white or brown)

3 leeks (white stalks not green tops)

3 garlic cloves minced

3 tbsp flour

22 oz Guinness Beer (See Note 1 and 2)

2 cups beef broth

4 carrots peeled and cut 1/2" pieces

2 potatoes peeled and cut into 2" pieces

3 sprigs thyme

Procedure:

1. Peel and cut up carrots and potatoes, mince garlic. Trim root end of leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off underwater. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.

2. Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.

3. Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.

4. Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.

5. Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.

6. If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.

7. Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.

Creamy Colcannon with Leeks and Potatoes

Ingredients:

2 1/2 lb. russet potatoes, peeled and quartered

Salt and freshly ground pepper, to taste

8 tbs. (1 stick) unsalted butter

3/4 cup milk

4 bacon slices, cut into 1/2-inch dice

4 large shallots, thinly sliced

1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced

1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped

1 small head napa cabbage, about 1 lb., cored and coarsely chopped

1/8 tsp. mace or freshly grated nutmeg

Procedure:

1. Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

2. Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.

3. Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.

4. Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

5. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.