Parmesan Bread Pudding with Broccoli Rabe and Pancetta
Enjoy with Lava Cap Chardonnay!

Bon-Appétit Magazine, April 2013
Recipe by Mary-Frances Heck
Photograph by Brian W. Ferry

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 medium bunch broccoli rabe (rapini), trimmed,
  cut into 1/2-inch pieces
• 2 teaspoons kosher salt plus more
• 1/2 teaspoon freshly ground black pepper plus more
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
• 1/2 cup plus 2 tablespoons finely grated Parmesan
• 6 thin slices pancetta (Italian bacon)

Preparation

• Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

• Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.

• Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

4-6 servings
Active: 15 minutes
Total: 1 hour

For nutritional information, visit: http://www.bonappetit.com/recipes/quick-recipes/2013/04/parmesan-bread-pudding-with-broccoli-rabe-and-pancetta

Red Velvet Cupcakes with Cream Cheese Frosting
Enjoy with Lava Cap Rocky Draw Zinfandel!

Recipe courtesy of Paula Deen

Prep Time: 20 min
Cook Time: 20 min
Level: Easy
Serves: 24 frosted cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners’ sugar
• Chopped pecans and fresh raspberries or strawberries,
  for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.