Make-Ahead

Ingredients 1 loaf stale french bread (doesn’t have to be stale) 1 quart (4 cups) milk 10 tbsp sweet butter, softened to room temp 4 eggs 1.5 cups granulated sugar 2 tbsp vanilla 1 cup raisins 1 cup confectioners sugar (this is powdered sugar with starch added, but buy it proper) 4 tbsp whiskey or more if you want Instructions Crumble bread into a large bowl and pour milk over it. Let stand for 1 hour Preheat oven to 325°F and grease 9x12x2 in. baking pan with 1-2 tbsp butter (use this much not less) In another bowl, beat together 3 eggs, all granulated sugar and vanilla extract. Stir this into the bread mixture and add raisins Pour into prepared baking pan, place on center rack and bake until browned (approx 70 minutes). Remove and cool to room temp Sauce: stir 8 tbsp butter and confectioners sugar together in a double broiler over simmering water until sugar is dissolved and mixture is very hot. Remove from heat. Beat the remaining egg well and whisk into the sugar mixture. Remove pan from base and continue beating sauce until it is at room temp. Add whiskey to taste (doubling is fine) Cut into squares and spoon a little sauce over each. Heat in the microwave to serve until sauce is bubbling

Ingredients 2 cups whole milk 3 tbl cornstarch 7/8 cup dark brown sugar 2 large eggs 1/2 tsp salt 1 cup heavy cream 4 tbl unsalted butter 1/8 cup scotch whiskey (or any whiskey works well too) 6 ounces bittersweet chocolate finely chopped Instructions In medium bowl, whisk 1/2 cup of milk with the cornstarch, sugar, eggs and salt. In large saucepan, cook remaining amount of milk with the heavy cream over medium heat until a skin forms on the surface (>a few minutes). Slowly whisk both together in the saucepan, reduce to medium low heat, and whisk fast/constantly until the pudding thickens and just begins to boil (~5 minutes or more). Remove from heat and whisk in the butter and scotch. Spoon the pudding into 6 ounce glasses or jars and refrigerate until set, minimum of 4 hours (preferably overnight). See notes. Meanwhile, to make the scribbles: line a baking sheet with parchment paper (or equivalent). Heat the chocolate in a bowl in the microwave until mostly melted. Stir to mix all together until smooth. Place chocolate in a small Ziploc bag and cut a very small amount from the bottom corner. Squeeze chocolate out onto baking sheet into fun shapes (best to keep each bite 1x2 inches in size, for best dipping). Let set in the fridge for 30 minutes or more. Serve the pudding with 1 or 2 scribbles dipped in the top. One short burst of whip cream on top is nice. Notes Do not short change the pudding mixture set time. This pudding can keep for days so don’t be afraid to make in the morning or the day before. Whisking well is very important. It is super easy for the pudding to come out lumpy if not enough stirring.

Ingredients 3 pounds gold potatoes 4 hard boiled eggs 1 cup mayonnaise 1/4 cup buttermilk (or just milk in a pinch) 2 tbsp yellow mustard 2 dill pickles diced well Salt and pepper to taste 2 ribs celery sliced relatively small 1/4 cup red onion diced small Instructions Simmer potatoes for 20 minutes. Note: if you have potatoes that aren’t small or med, chop them in half before adding to pot. Large ones can take longer to boil Remove water from pan and return to stove under same simmer settings for 10-15 minutes to steam them (add a splash of water if they dry out completely) Optionally peel potatoes. I do not Make dressing: remove the yolk from the hard boiled eggs and mash in large bowl. Then chop the whites and add on top of them (do not mash the whites). Add rest of ingredients and stir well. Add a splash of pickle juice and stir well Chop the potatoes when done and add to the bowl you just made Let chill in the fridge. You can serve whenever but it is best if you let it chill and the flavors meld in the fridge for at least a couple hours or better overnight