Congratulations to The Southern Fried Bride for winning the OXO Salad Dressing Shaker! Thanks, everyone, for participating this time around! :-)
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Mexican Chocolate Pudding Tart
Pudding from Cooking in Stilettos
1 baked chocolate pie crust (I'm still working out some kinks with my recipe, and I'll post it as soon as I perfect it, but in the meantime, you can buy a premade one or google other recipes.)
1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon (I added a pinch more because I like the taste of it!)
1/8 teaspoon salt
2 cups lowfat milk
1/2 teaspoon almond extract (Next time I may cut this back just a touch.)
1 1/2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
Pinch of cayenne pepper (Next time I'll put in more than a pinch!)
1 cup cold heavy cream
2 teaspoons sugar
1/2 teaspoon vanilla extract
To make the pudding:
Whisk the brown sugar, cocoa powder, cornstarch, cinnamon, and salt in a medium saucepan. Whisk in the milk and almond extract. Bring the mixture to a boil over medium heat, whisking often. Once the mixture begins to boil, whisk constantly for one minute. Remove from the heat and whisk in the butter, vanilla extract and cayenne until the butter is melted and incorporated.
To make the whipped cream:
Using a stand or hand mixer, place the cold cream in a large bowl. Add the sugar and vanilla and whip until peaks form and you reach your desired consistency. Don't overwhip, as you'll make butter! :-) Store in an airtight container in the refrigerator until ready to serve.
To assemble the pie:
Pour the mixture into your pie crust. Smooth out the top with a spatula. (Aly's directions say to cover the surface of the pudding with plastic wrap, but I wouldn't do it next time as it left a strange imprint on my pie.) Refrigerate for at least an hour and a half or until set. Decorate with homemade whipped cream right before serving.
Green Salad with Poached Egg, Bacon and Champagne Vinegar and Walnut Oil Vinaigrette
Cook's Notes: You'll have plenty of vinaigrette left to dress your salads for the rest of the week. Feel free to scale down the recipe if you don't want leftovers.
For the salad:
1-2 cups fresh salad greens
2 strips bacon, cut into 1/2" strips and cooked until crispy
1 egg, poached
Flaky sea salt and freshly ground pepper
1 ounce (about 1/8 cup) champagne vinegar (or a little more if you like your vinaigrettes a little more acidic, like I do)
1 ounce (about 1/8 cup) fresh lemon juice (about the juice of one lemon)
1/4 tsp Kosher salt
10 grinds of black pepper
1 clove of garlic, pressed or finely minced
1 tsp fresh dill, finely chopped
3 ounces (about 1/4 + 1/8 cup) walnut oil
3 ounces (about 1/4 + 1/8 cup) mildly flavored extra virgin olive oil (Don't use your best olive oil here...you want the walnut oil to shine in this vinaigrette.)
To make the vinaigrette:
Combine all of the ingredients in your salad dressing shaker and shake until combined. (Alternatively, you can whisk the ingredients in a small bowl.) Taste and add more salt, vinegar or oil until it reaches your desired taste. Let it sit on the counter for about 15 minutes (which should be about the time it takes to crisp your bacon and poach your egg).
To assemble the salad:
Place the greens in a wide-mouthed bowl. Toss with enough dressing to coat. Sprinkle with the bacon bits. Add the poached egg and sprinkle with a little sea salt and pepper. Eat immediately.