From the Kitchens of Bunny and Brandy: Sweet Corn Pudding and Caramel Glazed Drop Donuts

With the holidays right around the corner, Brandy has begun an annual tradition of her own: testing recipes to make sure they are worthy of her circle of foodie friends. "Heaven forbid if I were to put something inferior in front of that lot. I'd never hear the end of it!" she says, "For years to come it would be, 'Remember when Brandy put that slop out for us on Thanksgiving?' One year, one of them brought a casserole that had slightly burnt edges and she was so embarrassed that none of us have seen or heard from her since." The high standards of such an audience were obviously amplified by the fact that this year it was Brandy's job to prepare the post-Thanksgiving brunch. Luckily for Brandy, she had quite a few things at hand to help inspire her creations.

First of all, there was the Feast VoxBox she received from Influenster. Among the many goodies were a classic can of corn from Del Monte, Country Crock margarine in a new easy to use stick form, and a container of crispy jalapenos from French's (a spicy cousin of their famous crispy onions, which grace the tops of green bean casseroles across the nation). A quick search of her cabinets also turned up a box of corn muffin mix, which was the thing that really switched on the light bulb. "Of course, corn pudding!" she exclaimed, and quickly went about making up the batter. But as she poured the golden liquid into her baking dish, she couldn't get over the feeling that it was still missing something.

Enter a couple of delectable condiments from Chut Up, a small start up company dedicated to creating healthier condiments by not adding in any sugar to their products, but also not sacrificing flavor or quality. Their Beet Ketchup really impressed Brandy with its true to form consistency and clean flavor and their Peri-Peri Hot sauce certainly packed quite a punch. Wanting add a little color to her corn pudding, she ended up mixing the two condiments together to produce a sort of "sweet heat" style sauce, then she dropped the mixture into the pudding and swirled it for a pretty effect. After baking her masterpiece, Brandy added a handful of the French's jalapenos to the top of the pudding to add crunch and just a bit more heat. She absolutely loved how her creation turned out, determining that it could easily be a side dish for the main event, or served with an egg and some sausage for a perfect sweet and savory post-Thanksgiving brunch. It was definitely the Chut Up condiments that made the dish pop, adding a little vinegar and heat to balance the natural sweetness of the Del Monte corn.

Next, Brandy determined to make something sweet and easily munch-able. She settled on the idea of "drop donuts," or a simple cake batter fried into small rounds, then glazed and sprinkled. For this, she turned to some amazing products from Nielsen Massey and McCrea's Candies. Brandy used a bit of Nielsen Massey's coffee extract in her donut batter, then made a simple glaze with some of the McCrea's salted caramels, which she soaked her donuts in and then topped them with Nielsen Massey vanilla sugar to add a little crunch. Because there was barely any sugar in the donut batter itself, the sweetness of the caramel and the sugar topping didn't overwhelm the palate and the subtle flavors of salt, vanilla, and coffee were able to shine through.

Finally, Brandy chose the perfect bottle of wine to compliment her dishes; Vivanco Tempranillo Garnacha. This particular rose had a bight fruity and acidic flavor with slight floral notes, making it ideal to pair with two dishes that used both sweet and salty elements. Brandy was also quite drawn to the beautifully rich color and the extremely unique wide lipped bottle, which was meant to mimic Vivanco's original 18th century bottle.

"Well, I'd say I am well prepared for the coming food storm," said Brandy as she surveyed her sweet and savory creations, "Now to start prepping for the New Year's Day brunch!"

Sweet Corn Pudding

1 can of Del Monte Whole Kernel Corn, drained
1 stick of Country Crock Salted Margarine
1/4 cup of sugar
1 cup sour cream
2 eggs
1 package of corn muffin mix
1/2 cup of milk
1 can of creamed corn
2-3 tablespoons of Chut Up beet ketchup
1-2 tablespoons of Chut Up peri-peri sauce
French's fried jalapenos for topping

Preheat oven to 350 degrees. Beat together the sugar and margarine (no need to soften before hand). Add in sour cream and continue to beat, then add in eggs. Alternate adding in corn muffin mix and milk until everything is well combined and there are no lumps in the batter. Carefully fold in the whole kernel corn and the creamed corn. Season with salt if desired, but the sea salt in the corn and margarine should be enough for most palates.

Pour the batter into a greased 9x9 baking dish. Carefully drop small spoonfuls of the ketchup/peri-peri mixture into the batter, then use the tip of a knife to swirl the sauce a little further into the batter. Bake for about an hour, or until the edges are golden and the center is solid. Top with fried jalapenos and serve warm.

Caramel Glazed Drop Donuts

1 cup of milk
1 egg
1 tablespoon of Nielsen Massey Coffee Extract
2 cups of white flour
2 tablespoons of sugar
5 teaspoons of baking powder
1 teaspoon of salt
1/2 stick of Country Crock Unsalted Margarine, melted
4-8 cups of frying oil (vegetable, corn, or canola oil works well), depending on the depth of your frying pot

For the Glaze:

1 cup of McCrea's Black Sea Salt Caramels
1/3 cup of milk
1/2 cup of Nielsen Massey Vanilla Sugar

Heat the oil over medium high heat, making sure there is enough oil in the pot so that the donuts are never touching bottom.

In a medium sized bowl, combine the flour, baking powder, sugar, and salt. In a small bowl, scramble the egg and then add in the milk and coffee extract, then whisk them all together. Slowly pour this into the dry mixture and mix well, then add in the melted margarine and continue mixing until a smooth, soft dough forms.

Using two spoons dipped briefly into the hot oil, form small 1 inch balls of dough and carefully drop them into the heated oil. Only fry about 5-6 donuts at a time to avoid the temperature of the oil falling. Let them cook for about 2-3 minutes, making sure to turn them so that all sides turn a golden brown, then lift them out of the oil with a slotted spoon and place them onto some paper towels to drain.

In a small sauce pan over medium low heat, add in the caramels and milk and stir continuously until they are completely melted and just start to bubble. Add the finished donuts to a large bowl and pour the warm caramel over them, then toss vigorously to make sure they are completely coated. Turn the donuts out onto a serving plate and sprinkle them with the vanilla sugar. Makes about 3 dozen.

The writers of this blog were sent products by the companies mentioned in order to facilitate the writing of this post.

Wrigley BBQ or Smoke Gets in Your (Pork) Belly

The Slow and Savory Review

"It used to be funny when Hawk would talk about selling everything we own and buying a food truck, but I think he might be serious this time. The other day I caught him looking at listings for mobile smokers on eBay and he keeps dropping hints about an industrial deeper fryer he wants for Christmas!" Brandy's friend Bailey was explaining about her husband. "Well, life on the road has its advantages. But why has he come down with wanderlust all of the sudden?" "He's been watching a ton of barbecue shows and he thinks he needs to go South to brush up his skills." "Well, that's nonsense. There's wonderful barbecue right here in Chicago!" "But it's better in the South, isn't it?" "Tell you what. Get your coat and we'll go get some barbecue for brunch. Then you can tell me if you need to cross the Mason Dixon line to eat real meat."

Brandy took her friend along to check out the recently revamped Wrigley BBQ in the heart of East Lakeview. Since being taken over by Mitch Liebovich (who previous ran a successful barbecue restaurant in Pittsburgh), the entire menu has been renewed to focus on smoked meats (as opposed the previous menu, which put more focus on the sauces) and barbecue classics tweaked for the Midwestern palate. Mitch himself actually met with Brandy and Bailey, letting his passion for great food shine as he explained the changes he'd implemented so far and what he hoped to do in the future, including additions to some of the pre-existing restaurant design.

Getting themselves a glass of Cheerwine from the soda fountain (Brandy was over joyed to see the North Carolina favorite soft drink), they started in with an appetizer of fresh made Jalapeno Cornbread. Ever spice shy, Brandy was a little concerned, but the peppers just ended up lending more of smokey flavor than any heat. The bread texture was utterly perfect, being moist and bouncy without crumbling to pieces, and it had just the right amount of sweetness and grit to it.

Next up, the ladies decided to dive into an order of Chicken Nachos. The gigantic portion was more than a little intimidating, especially considering they still had more food coming in the pipeline, but they were both so happy after taking their first bite that they had decided to indulge. The nachos were deeply satisfying on every level, having been loaded with sour cream, shredded cheese, sweet corn, BBQ beans, succulent pulled chicken meat, and cool shredded lettuce. "There is no being delicate with a plate of food like this," Brandy commented, BBQ sauce penetrating the crevices between her fingernails and sour cream clinging to her lips. The biggest surprise was just how juicy and flavorful the chicken meat was. "I thought getting chicken would be a cop out, but this is amazing!" said Bailey.

Unable to decide between the Brisket Hash and the Biscuits and Gravy, Bailey compromised by ordering the hash with a side of gravy and a single biscuit. "I would have been happy with just the hash but once Mitch explained how he makes the gravy to order and actually puts his barbecued brisket into it, I knew I had to try some." Bailey, the ultimate gravy connoisseur, was not disappointed in the least; the gravy was hearty enough to be a meal in itself, and when combined with the surprisingly light and buttery biscuit, it was pure heaven. The hash wasn't anything to be sneezed at either, with a creamy cap of cheese covering a very generous helping of melt-in-the-mouth brisket, crispy potatoes, and topped by a perfectly fried egg.

Brandy picked the BELT, a take on a BLT with smoked and crisped pork belly in place of the bacon as well as sharp cheddar and avocado joining the party. The pork belly had a really unique texture from first having been smoked and then slightly crisped up, which Brandy rather enjoyed as a textural contrast next to the soft veggies and the Texas Toast. "It speaks to how well balanced this is that even with a rather large slab of meat in here, this sandwich isn't overly rich or greasy. That's a rare thing to find in a breakfast sandwich," she pointed out.

Finally, they decided to round out their meal with something sweet; the Bourbon Bread Pudding French Toast, which had a seasonal variation prepared with pumpkin bread. Instead of being presented in slices, this french toast came in thick cut sticks ("That's what we Brits call 'Soldiers.' Perfect for dipping into egg yolks," as Brandy explained to her friend). The result of having cut the toast in such a fashion was a very crispy exterior and a pure custard interior, and with this version having been made with real pumpkin puree, it gave the impression of being the filling of creamy pumpkin pie. Pouring the homemade bourbon syrup over that French toast was the single most satisfying experience Brandy had that day, possibly even that week. "I've never had a French toast like this!" Bailey exclaimed, "I'd say I want to bring some of this home so Hawk can try it, but I don't know if I'm going to be able to share."

Thoroughly stuffed, Brandy and Bailey finally began to pack up their things. Mitch's hospitality was certainly something that stuck with both of them, and the passion he so clearly put into his food impressed Bailey to such an extent that she was already planning to bring Hawk for a return visit before they had even left the restaurant. "I guess there really is good barbecue to be found in Chicago, if you know where to look," said Bailey. "I know where to look; under my finger nails. Next time, I'm bringing gloves," said Brandy.

The writers of this blog were invited to dine at the restaurant free of charge in exchange for an honest review.

The Short and Sweet Review

Bake or Brandy in Wonderland

The Slow and Savory Review

Once, long ago, Brandy dreamed of having her own bakery. She could picture it so clearly; she, standing behind the counter, smiling wistfully at the delighted children as they pointed at the brightly decorated cookies or the stoic adults who quietly tried to contain their excitement about buying themselves a slice of cake. In her fantasy, she'd start every day covered in flour and end every day smelling of coffee and butter. Sadly, once she finally began to learn the baker's trade, she found that she didn't have much patience for it. "I went a little crazy rolling out dough every morning. It just got everywhere! Under my finger nails, in my hair, on my face. And I could never get the macarons to bake with proper feet. My buttercreams always separated. And to this day whenever I see a piping bag, I get a slight shiver down my spine. I was just simply terrible at baking in a professional kitchen. It was then that I decided I would much rather be a spectator in the world of food rather than an athlete." Never the less, Brandy has always carried a soft spot for bakeries, and she often will wile away her mornings at such places, snacking on a variety of sweet and savory pastries while sipping on a smooth and frothy cup of coffee.

Always on the lookout, Brandy recently stumbled upon BAKE in Wicker Park. Their colorful decor was the first thing that attracted her attention; from the vibrant paper lanterns in the window to the creative art displays inside the shop (like a wall covered in tiny paper wrapped canvases and another spot where the word "BAKE" had been replicated in a variety of colors and fonts, to the chandelier in the middle of the ceiling that seemed to be made from a large tree branch painted silver and hung with crystals).

Stepping up to the counter, Brandy instantly became overwhelmed by the sight of all the beautiful baked goods, so she asked the lady behind it for some recommendations on the bakery's best offerings. With hands full of delectable treats, Brandy settled herself into a table by the window and started in.

Her drink of choice was a simple mocha, but it had been prepared very skillfully, which gave it an thick, foamy top. Though the chocolate was present, Brandy mostly tasted coffee in the drink, which she very much appreciated. It also had a very subtle sweetness, making it the perfect accompaniment to the variety of sugary delights before her.

Brandy started out with the Morning Bun, which the lovely girl behind the counter had pointed out as one of the bakery's top sellers. The bun had several layers of crispy dough on the outside and a wonderful chewy interior. It seemed to have been flavored with honey and just a touch of cinnamon, which put it somewhere in the family of a croissant and a cinnamon roll. "Oh, this kind of thing can be very dangerous," she said to herself.

Next, she moved on to her savory selection for the day, a slice of Bacon Quiche. The texture was incredibly silky and smooth with a prominent eggy flavor that some other quiches don't always get right. It did seem to be a little on the greasy side, though whether that was because of the bacon or from the copious amount of butter in the crust, she wasn't quite sure. Regardless, the bacon did add an excellent smokey flavor that permeated the quiche, but didn't overwhelm it.

Finally, she ended with a dessert, a Chocolate Cream Cheese Cupcake. The cake was very spongy and moist with a lovely dark chocolate flavor that wasn't too sweet. The frosting was an absolute dream of fluffy cream cheese and butter sprinkled in shredded coconut. "Simple, but delightful," Brandy concluded, "Just how everything in life should be."

Quite happy with what she had experienced so far, Brandy grabbed a second round of treats to take back home with her. Among her favorites were the house made chocolate croissants with lots of flaky layers, the chocolate chip scone, which was so enormous that she had to eat it across two different mornings, and the pear and cranberry pie, which resembled more of a crumble, but had a lovely sweet and tart flavor with just a hint of baking spices. But her favorite take away from BAKE was the Oatmeal Sandwich Cookie, which was positively bursting with buttercream filling. The texture of it was crisp, yet soft, and the flavor was pure brown sugar, yet it was never cloying. "Toss those chocolate sandwich cookies in the trash and give me a box full of these!" she loudly declared after taking a bite of the amazing cookie.

All in all, BAKE had many of the things Brandy likes to see in a bakery; a whimsical atmosphere, a handful of savory options, great control when it comes to sweeter foods, wonderful coffee drinks, and a real sense of joy behind it all. "If I had ever opened my own bakery, it most certainly would have looked a lot like that place," she commented to no one in particular, "But I think at this point in my life I'd much rather get up early to eat those morning buns rather than getting up early to make them!"

The writers of this blog were invited to dine at the restaurant free of charge in exchange for an honest review.

The Short and Sweet Review