Humans,
I come bearing good news. Not only has Spring arrived - with our dining experiences back in full swing - but I have an incredible update from my Eurasian brown bear friends over in Southern France. As many of you know I spent many years in France, which is where I not only had my awakening, but also my first big break. Since then, we've even had a France themed run of dining experiences, so you can understand why that country has a special place in my heart.
But back in the '90s, brown bears in the Pyrenees (the mountain range between France and Spain) were close to extinction. In 1996, ursine specialists introduced my Slovenian bear friend, Pyros, to the region. Pyros is what you'd call -- how to say it? -- a stud. He was set loose in the area with nothing more than a few bottles of fine Haiitian rhum, and since then monitors have identified more than 70 new bear individuals since the launch of the repopulation scheme. How's that for some good spring news? I'm planning a trip over there to seek out some recruits for bear chef understudies. I would guess that cubs growing up between those two countries have a refined palate for the tastiest trifles (and truffles). And maybe I can track down Pyros while I’m at it. I hear his spicy trout klobasa is legendary.
But I digress. In the meantime, I'm here in San Diego, tinkering away in the kitchen and throwing the best damn spring dinner parties a human could ask for. The weather is beautiful, the local produce is flourishing, and the wine is flowing. Join me, will you? Tickets available now - come spend an evening with us!
Me, an idealistic young bear, about to take Paris kitchens by storm.
BEAR PUDDING
Here's a recipe for a delicious little dulce de leche dessert I first learned in France then perfected in Argentina. Enjoy!
serves 8
for dulce de leche bread pudding
3 croissants diced & toasted (to be completely dried out)
4 eggs
3/4 cup cream
1 cup milk
1 tsp kosher salt
1/4 tsp ground cinnamon
1/3 cup sugar
1 oz vanilla
1/2 cup dulce de leche
for coffee créme anglaise
1/2 cup milk
1/2 cup heavy cream
2 oz brandy
2 tsp instant coffee
3 egg yolks
3 Tbsp white sugar
for espresso shortbread crumble
3 oz unsalted butter, room temp
1/4 cup white sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup crushed chocolate covered espresso beans
for dulce de leche bread pudding
In a large bowl, whisk eggs, cream, milk, salt, cinnamon, sugar and vanilla.
Add croissants, and stir.
Add dulce de leche, making sure that it is evenly distributed throughout mixture.
Cover, and allow to rest in the refrigerator for at least 4 hours (or overnight).
Preheat oven to 350 degrees F.
Grease and lightly sugar a small casserole dish (4x10 or similar)
Add mixture to dish and bake, uncovered, for 25-35 minutes, until there is no liquidy center.
Allow to cool completely before cutting.
for coffee créme anglaise
In a medium saucepan, bring milk and cream to a simmer.
In a separate bowl, whisk yolks and sugar.
Temper yolk mix with cream, then add yolks to hot cream. Whisk well.
Add brandy and coffee. Whisk mixture on medium-low heat for 10-15 minutes, until thickened.
Be sure not to overcook (specks of scrambled egg will occur if this happens).
Strain sauce through chinois or a fine mesh sieve.
for espresso shortbread crumble
Using a stand mixer with the paddle attachment, mix the butter and sugar on low until well blended. Turn speed to medium for 3 minutes so that the mixture becomes pale and fluffy.
Scrape down sides of the bowl and add the vanilla.
Mixing on low, slowly add the flour a little bit at a time. When dough starts to stick to the paddle, add the espresso beans. Mix for 30 more seconds to make sure they're incorporated.
Transfer dough and wrap completely in plastic wrap. Refrigerate for an hour (can be refrigerated up to 4 days).
Preheat oven to 350 degrees F.
On a floured surface, roll out dough to 1/4" thick. Cut into 2" squares and bake for 10-12 minutes on a parchment lined baking sheet, rotating halfway through. Shortbread is done when it starts to brown around the edges.
Once cooled, grab the edges of the parchment paper and bring together so the cookies are in the pouch. Crumble parchment with your other hand so that the cookies break down, but don't turn to dust.
Store in a container until you're ready to use.
to plate
Portion bread pudding into 8 pieces and warm slightly before serving.
Spoon sauce onto center of the plate and spread in a circular motion until sauce area is larger than the piece of bread pudding.
Center bread pudding on the plate, and add another spoonful of sauce to the top.
Sprinkle espresso shortbread crumble on top and garnish with your favorite berries.