Before I begin, I beg you to bear with me. After a lifetime of expressing my thoughts on paper, blogging is a whole new ballgame. Take those “blue letters,” for instance (or burgundy on my blog) that link you to other websites with the click of a button. I’m so behind the times it took me until now to figure out “how to!” Better late than never…
Bread Pudding with Bourbon Sauce. The minute I saw this recipe on Belle of the Kitchen, I knew it was only a matter of time before I broke down and tried it. As I mentioned before, my Blogroll buddies offer a bounty of ideas and their beautiful food photography will inspire you to cook, take pictures, and EAT (or at least that’s the routine at our abode since I began blogging.)
By the way, my Bourbon Sauce turned out “brighter yellow” than Belle’s (blame it on farm fresh eggs), but the flavor was mind-blowing!
This balsamic beauty ended up on one of my “Blue Plate Specials” drizzled over pork tenderloin medallions and served with a crisp Romaine salad, warm-from-the-oven French bread, and Pass The Potatoes, Please, which I also posted on Tasty Kitchen. (You may have to log on to TK after you click on the link, but it’s worth going through the “sign in” process to have access to the thousands of recipes posted on Ree Drummond’s off-shoot website.) Be prepared for a recipe extravaganza!
The term Blue Plate Special reminded me of my first job “back in the day,” when I worked at The Blue Goose. It was a small diner (by some other name), but because the building was painted bright blue, the nickname stuck. Between flipping burgers and busing tables, I learned a thing or two about making coleslaw, too. Basically, it’s a balance of sweet and tart — just like life.
The Best Coleslaw Dressing
NOTE: Before your skepticism gets the best of you, bear in mind that I would never put my beloved readers in jeopardy by posting a bogus recipe. Believe me, I cook from scratch 99% of the time and I’ve tried every coleslaw recipe under the sun using mayonnaise, heavy cream, half & half, you name it. But when I make a batch of this, my hubby eats it for breakfast! Don’t judge a book by it’s cover, and all that…
Measure equal parts of marshmallow creme and Miracle Whip into a bowl or big measuring cup. (I use 1/2 cup of each in a 2 cup glass measuring cup.) Blend together with a fork. (Use an electric mixer if you want.) Thin to desired consistency (and tartness) with vinegar. Pour over 1 bag of shredded cabbage in a large bowl; toss to coat. Refrigerate until serving. (It becomes “juicier” as it chills.)
Best regards to you and Alex Trebek,