Far Breton

     Every now and then it's fun to put together a recipe that really looks like it took a ton of work. This dessert from Pol Martin's Supreme Cuisine is one of those recipes. This is a really fancy looking baked custard that has never failed to impress every time I've served it. The thing is, Far Breton is super easy to make. If you have a Kitchenaid or electric mixer, it's almost embarassingly easy. I've even managed to buy a sifter so the dusting of sugar doesn't look like absolute shit anymore! As always, notes or changes are in blue.

Far Breton
via Pol Martin's Supreme Cuisine

Ingredients

• 4 large eggs
• 1/2 cup granulated sugar
• 1 cup all purpose flour
• 3 tablespoons rum
• 1/4 cup marmalade
• 1/2 cup sultana raisins (those of us that don't poop money call sultanas "golden raisins")
• 2 cups milk
• Pinch salt
• Icing sugar (I hope that confectioner's sugar is the same thing, because that's what I used)

Directions

1. Preheat oven to 350F. Butter a baking dish (about 12"x8"x2") 
2. Place eggs and sugar in bowl; beat together. Add flour and salt; beat to incorporate.
3. Add rum (make sure to have a little rum yourself. You know, for quality assurance), marmalade and raisins; beat well. Pour in milk and beat to incorporate.
4. Pour batter into baking dish and bake 50-55 minutes or until golden brown. Let cool in baking dish and serve cold. 
5. Cut into squares and sprinkle with icing sugar (use some form of sifter or it will end up looking like mine. That's what happens when you just grab a fistful and throw it). Serve with maple syrup, if desired (We desired it)

Good times!

Maple Braised Butternut Squash with Fresh Thyme (via Bon Appetit)

     As we close in on Thanksgiving, I figure the logical thing to do would be to give you some of my favorite recipes for the big meal. For me, side dishes are everything. Don't get me wrong, I love turkey. I have pretty much nailed down my turkey recipe. However, that bird doesn't shine without a brace-load of good side dishes. You know what I'm talking about. The potatoes, casseroles, stuffings, and such that are really where the damage to the waistline gets done.

     While I do have plenty of the standard side dishes, I do like to entertain other options. This butternut squash recipe is one of them. The wife is a huge squash fan, and when I found this recipe, I knew I had a winner. This really is an easy recipe, and fairly inexpensive. I used dried thyme and had no complaints. The dish is a good substitution for sweet potatoes. I will say you need to watch the time and temperature while you're cooking this or it can get a touch mushy (I have kindly included a picture of said mushiness from the first time I made it). Either way, it's simple and tasty. Good times!

Maple Braised Butternut Squash with Thyme (via Bon Appetit)

Ingredients

¾ stick (6 tablespoons) butter

1 3-3 ½ pound butternut squash, peeled, deseeded and cut into 1” cubes

1 ¼ chicken broth (low-sodium)

1/3 cup pure maple syrup

1 tablespoon fresh minced thyme (or 1 tsp dried)

1 teaspoon coarse kosher salt

¼ teaspoon (or more) black pepper

Directions

1. Melt butter in heavy large deep skillet over high heat. Add squash, saute 1 minute.
2. Add broth, syrup, thyme, salt and ¼ teaspoon pepper; bring to a boil. Cover, reduce heat to medium and cook 8-10 minutes, until squash is almost tender.
3. Using slotted spoon, transfer squash to large bowl. Boil liquid until thickened, 3-4 minutes.
4. Return squash to skillet. Cook until tender, turning occasionally, 3-4 minutes. Season with more pepper, if desired.

Good times!