Spice of the Week!

White pepper: This tart, slightly sour pepper is great on fish and in soups. It looks really cool in a clear grinder with black lava salt.

Saturday, February 26, 2011

Challah Sticky Bun With Vanilla Cinnamon Whipped Cream

My older brother loves making challah, he also loves taking his amazing challahs to our neighbors and friends--he has just one big problem, sometimes he forgets to take them. This past week we had one such incident and I decided I was gonna do something with the slightly stale challah. I had been craving sticky buns and challah seemed like a good bread for it and boy was I right.

You will need:

For the caramel sauce:
2 C Brown sugar
1/4 C Heavy cream
1/4 C Milk
1/3 Of a Large Challah
1/2 C Almonds

Heat the cream, milk, and brown sugar on high over a high stove till it is all melted. Add the cinnamon, coriander and almonds, mix thoroughly. Coat the Challah on all sides with caramel and put the extra caramel and the challah into a 3 inch deep pyrex dish and bake for 40 mins at 450F.

For the whipped cream:
1/2 C Heavy whipping cream
3 Tbs vanilla sugar
3/4 Tsp Cinnamon

Beat it all together on high speed till it forms stiff peaks. Enjoy!


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