Friday Foodday

Happy Friday! Here are some holiday-inspired recipes.

Tipsy Nutella Hot Chocolate
c/o Chow

Ingredients
1 cup whole milk
1/4 cup plus 2 tablespoons Nutella
1/2 cup heavy cream
1/4 cup hazelnut liqueur, such as Frangelico
2 tablespoons brandy

Directions

1. Place milk, Nutella, and 2 tablespoons of the cream in a small saucepan over medium heat and whisk until the Nutella has melted and been incorporated.
2. Reduce the heat to low, add 3 tablespoons of the hazelnut liqueur and the brandy, and stir to combine. Heat until hot (do not boil), then turn off the heat.
3. Place the remaining 6 tablespoons cream in a medium bowl and whisk until nearly stiff peaks form, about 2 minutes. Add the remaining 1 tablespoon liqueur and whisk until just incorporated. Transfer the hot chocolate to heatproof serving glasses, top with a dollop of whipped cream, and serve.

Slow Cooker French Toast Casserole
c/o Tablespoon

Ingredients

2 

loaves Pillsbury French Bread, baked according to package directions

1 1/2 

cups whole milk

6 

large eggs

1 

cup heavy cream

1 

tablespoon vanilla

1 

teaspoon cinnamon

1/2 

cup pure maple syrup

1/3 

cup brown sugar

4 

tablespoons butter

2 

cups pecan pieces

Directions

• Spray a 4-5 quart slow cooker with nonstick baking spray.
• Cut baked Pillsbury French Bread loaves into 3/4-inch cubes. Spread on a clean baking sheet. Bake in an oven preheated to 225 degrees for 30-40 minutes, or until bread is dried out and crisp.
• Place the bread into your prepared slow cooker.
• In a blender, combine milk, eggs, cream, vanilla, cinnamon, and maple syrup. Drizzle entire mixture over the bread in the slow cooker.
• In a small bowl, use a fork to combine the brown sugar, butter, and nuts. Sprinkle mixture over the top of the bread.
• Set slow cooker to low. Cover and cook for 4-5 hours.
• 20 minutes before serving, remove the lid of the slow cooker and allow the french toast to cool and set.
• Serve with fresh berries and a drizzle of maple syrup, if desired.

Belgian Ale Braised Brisket

c/o Epicurious

Ingredients

• 1 4-pound piece flat-cut beef brisket, untrimmed
• Kosher salt
• 1/4 cup Dijon mustard
• 1/4 cup (packed) dark brown sugar
• 1 tablespoon grated peeled ginger
• 2 tablespoons bacon fat or vegetable oil
• 2 medium yellow onions, thinly sliced
• 1/4 cup all-purpose flour
• 1 bay leaf
• 1 750-milliliter bottle Belgian-style tripel ale
• 4 cups beef stock or low-sodium chicken broth

Directions

Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.

Let brisket sit at room temperature 1 hour.

Preheat oven to 400°F. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.

Remove brisket from oven and reduce oven temperature to 300°F.

Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3–4 hours. Discard bay leaf.

Transfer brisket to a cutting board and let rest at least 20 minutes.

If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.