Elegant dishes for a special occasion
A rich dessert and unusual salad from Renee Erickson’s kitchen will dazzle friends and family
These recipes are adapted from A Boat, a Whale and a Walrus: Menus and Stories, by Renee Erickson with Jess Thomson (Sasquatch Books).
RECIPE
Boat Street Bread Pudding
A quick scan of the ingredients might help you understand why this dessert is such a hit at Erickson’s Seattle restaurants.
You can use day-old bread. Make ahead: The sauce can be made three days in advance, covered and refrigerated. 12 servings For the bread pudding: 1 cup (250 mL) golden raisins ½ cup bourbon (125 mL), such as Buffalo Trace 3 large eggs 1½ cups (375 mL) granulated sugar Finely grated zest of 1 orange 1 tsp (5 mL) vanilla extract ½ tsp (2.5 mL) kosher salt 4 cups heavy cream, (1 litre) plus 2 cups (.5 litre) for serving 1 large baguette (about 1 lb/454 g), torn into 1-inch (2.5 cm) pieces For the sauce: 8 tbsp (120 mL/1 stick) unsalted butter 2 cups (500 mL) confectioners’ sugar, sifted ¾ cup (180 mL) bourbon, such as Buffalo Trace Pinch kosher salt 14 oz (400 mL) canned sweetened condensed milk
For the bread pudding: Soak the raisins in the bourbon in a small bowl; let them sit at room temperature for one hour or up to one day. Drain, reserving the bourbon for the sauce. Preheat the oven to 350 F (175 C). Have a deep 9-by-13-inch (22.5-by-33-cm) baking dish at hand. Whisk together the eggs, granulated sugar, orange zest, vanilla extract and salt in a large mixing bowl until well blended. Stir in the 4 cups (1 litre) of heavy cream; once that’s incorporated, add the bread pieces and drained raisins, making sure that all the bread is coated. Transfer to the baking dish. Place the baking dish on a rimmed baking sheet (to catch any drips); transfer to the oven and bake uncovered for one hour or until the top layer of bread is nicely browned, the edges are bubbling and the centre of the pudding is firm to the touch. Let cool. For the sauce: Melt the butter in a medium saucepan over low heat. Gradually whisk in the confectioners’ sugar; once the mixture is smooth, add the reserved bourbon (from soaking the raisins) and the ¾ cup (180 mL) bourbon. Increase the heat to medium; cook for six to eight minutes, stirring occasionally; this step will burn off just about all the alcohol. Add the salt, then whisk in the sweetened condensed milk, stirring for another minute or two until the sauce thickens. Let cool. When ready to serve, preheat the oven to 400 F (205 C). Scoop the bread pudding into individual shallow, ovenproof bowls or ramekins. Drizzle each portion with a generous amount of sauce. Place the bowls on a baking sheet; bake for about five minutes or until the sauce is bubbly. Serve right away, topped with an indecent amount (about ¼ cup/60 mL) of the remaining 2 cups (460 mL) of heavy cream.
RECIPE Celery Root and Celery Leaf Salad
This is a beautiful, unusual-looking salad that earns big points for treating raw celeriac (celery root) as a star ingredient. It’s best to use a mandoline for this recipe. Make ahead: The dressed celery root, without the walnuts, can be refrigerated for up to four hours in advance; bring to room temperature before serving.
For the vinaigrette: Peel of 2 preserved Meyer lemons or regular preserved lemons, homemade or storebought, cut into julienne (very thin strips) Scant 1 cup (250 mL) crème fraîche 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) minced shallot 1 tbsp (15 mL) plus 1 tsp (5 mL) poppy seeds 1 cup (250 mL) extra-virgin olive oil kosher salt
For the salad: 3 baseball-size celeriac, peeled (about 2½ pounds/1.3 kg total) 1 cup (250) walnut halves, toasted (see note) 1 cup (250 mL) picked celery leaves (from the heart of 1 bunch celery) 2 tsp (10 mL) poppy seeds ¾ cup (180 mL) fresh pomegranate seeds (arils) Extra-virgin olive oil
Flaked sea salt, such as Maldon For the vinaigrette: Combine the preserved lemon peel, crème fraîche, lemon juice, shallot and poppy seeds in a food processor; pulse until the solids are finely chopped. With the motor running, gradually add the oil to form a creamy emulsion. Season lightly with salt. Transfer the dressing to a large bowl. For the salad: Use a mandoline or sharp knife to shave the celeriac into wide, 1⁄8-inch (3-mm) thick slices, adding them to the bowl of vinaigrette as you work, and coating them so they don’t turn brown. Stir in about three-quarters of the walnuts, crushing some of them with your fingers as you work. Transfer the mixture to a large platter. Garnish with the remaining walnuts, celery leaves, poppy seeds and pomegranate seeds. Serve at room temperature, drizzled with oil and garnished with the flaked salt. Note: Toast the nuts in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan as needed to prevent scorching.