I have been reading the Yellow Table blog for the last year or more and really enjoy all of the recipes. Recently, the author Anna Watson Carl finished a very successful Kickstarter campaign to raise money to self publish her first cookbook. I was very excited to contribute! Anna and her editor Lauren asked for volunteers to test the recipes and I felt fortunate to be chosen. I was given an Elegant Fall Dinner Party menu and it did not disappoint. I had never cooked branzino before and it was easy and delicious. I also loved that I could make a few things ahead of the dinner party. Look for The Yellow Table cookbook to come out this fall-you will not be disappointed!
Crostini with Brie and Sundried Tomato Walnut Tapenade
Lemon and Herb Roasted Branzino with Brussels Sprouts
Citrus Roasted Carrots
Butterscotch Pudding with Kahlua, Whipped Cream and Caramelized Pecans
Butterscotch Pudding from The Yellow Table-This is a wonderful do ahead dessert. The nuts are beyond belief delicious! I am going to try them in my next batch of chocolate chip cookies.
2 tsp pure maple syrup
1 tsp packed dark brown sugar
¼ tsp ground cinnamon
¼ tsp cayenne
1 tsp extra virgin olive oil
1 cup pecan halves
fine sea salt
¾ cup heavy whipping cream
1 -2 tbsp powdered sugar
½ tsp pure vanilla extract
Kahlua Butterscotch Puddings
2 1/2 cups whole milk
4 tbsp unsalted butter
1 cup packed dark brown sugar
2 lg egg yolks
3 tbsp cornstarch
½ tsp fine sea salt
1 tbsp pure vanilla extract
1 tbsp Kahlua
Preheat oven to 350°
Line baking sheet with parchment paper.
In small bowl, whisk maple syrup, brown sugar, cinnamon and cayenne.
Drizzle in the olive oil and whisk.
Add pecans and stir.
Spread nuts onto paper, season with salt and bake until golden brown and beginning to crisp… 10-15 min.
Cool on rack.
Roughly chop and store in airtight container for up to a week.
Kahlua Butterscotch Puddings
Bring milk to a simmer in a small heavy bottomed sauce pan over med heat. Remove.
In small skillet, melt butter over med heat, stirring frequently. Add brown sugar, increase heat to med high, and cook stirring constantly, until mixture is golden and nutty smelling. ….4-5 min. Watch carefully, so as not to burn.
Slowly pour sugar mixture into warm milk, whisking constantly.
If mixture is clumpy, pour through a fine mesh strainer, pushing down solids with a spatula.
Place egg yolks in a heat proof medium bowl.
Whisk in ½ cup of the milk mixture, then add the cornstarch and salt and whisk until dissolved.
Pour in remaining hot milk mixture, place over med high heat, and cook, whisking constantly, until mixture thickens and begins to bubble. 3-4 min.
Remove from heat.
Whisk in vanilla and kahlua.
Divide evenly among 6 containers.
Place plastic wrap over each, pushing down onto pudding.
Combine heavy cream, powdered sugar, and vanilla and beat 2-3 min.
Assemble pudding, whipped cream and sprinkle with pecans.
Put bowl of nuts on table.
Can be made 2-3 days ahead.