Sticky Toffee Pudding

Source: Beginish Restaurant, Dingle, Ireland

12 servings

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners’ sugar
Whipped cream or vanilla ice cream
Caramel sauce

Preheat oven to 350 degrees F.
Butter a 9-inch diameter springform pan.
Line bottom of pan with parchment paper; butter parchment.

Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.

Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend.
Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
Add remaining flour and beat until blended.

Combine instant coffee and baking soda in small bowl.
Pour into date mixture, stirring to dissolve coffee granules.
Add date mixture to batter and beat to blend.
Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.

Cool pudding until just warm; unmold; sprinkle with confectioners’ sugar.
Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.

Jalapeno Cheese Squares

3 to 4 jalapeño peppers, seeded and chopped
1 large onion, finely chopped
1 garlic clove, minced
1 pound sharp Cheddar cheese, shredded
6 eggs, beaten

Sprinkle peppers, onion and garlic into a well-greased 9-inch square pan.
Cover with cheese.
Pour eggs over cheese.
Bake at 350 degrees F for 30 minutes or until firm.
Cool; cut into 1-inch squares.

Grilled Vegetable Fajitas

1 medium eggplant, cut lengthwise in 1/4-inch thick slices
1 medium zucchini, cut lengthwise in 1/4-inch thick slices
1 medium sweet red bell pepper, cut into wedges
1 bunch (6) scallions
1/3 cup Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 cups shredded Monterey jack with hot peppers

Lightly brush rack of outdoor grill or broiler pan with vegetable oil.
Preheat grill or broiler.
Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes.
Turn and brush with Southwestern Butter Baste.
Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables.
Slice vegetables into bite-size pieces; place in a serving bowl.
Drizzle with any remaining Southwestern Butter Baste; toss to coat.

For each serving: Heat flour tortillas according to package directions.
Place two tortillas on an individual serving plate; top each with one lettuce leaf.
Place 3/4 cup vegetables and 1/4 cup Monterey jack cheese down the center of each tortilla.
Fold flour tortillas toward center; repeat.
Makes 4 servings.

Southwestern Butter Baste
In a small saucepan, melt 1/4 cup butter.
Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1 teaspoon salt and 1/4 teaspoon ground red pepper.
Cook and stir over low heat for about 2 minutes to blend flavors.
Stir in 2 tablespoons lime juice; remove from heat.
Makes 1/3 cup.