DEAR SOS: The Studio Grill in Hollywood served a dessert called Jack Daniel's, but it was absolutely the most sensational bread pudding in existence: light, crunchy and full of flavor and character. And thanks from the bottom of my stomach.
DEAR TISHA: Your heart is in the right place too. The pudding is very good, with wonderful flavor.
STUDIO GRILL JACK DANIEL'S BREAD PUDDING
3 cups stale, dry French bread slices (about 24), cut 1/4-inch thick
1 cup butter
1 cup powdered sugar
1 quart milk
1 cup Jack Daniel's whiskey
4 egg yolks
Cover bottom of 13x9-inch baking pan with two layers bread slices. Heat butter, sugar, milk and whiskey until sugar is dissolved. Cool in refrigerator.
Beat in egg yolks until well blended. Pour over dry bread. Press liquid into bread by hand, if necessary.
Bake at 375 degrees until golden brown, about 45 minutes to 1 hour. Serve topped with Whiskey Sauce. Makes 6 servings.
1 cup butter
1 cup brown sugar, packed
1/2 cup Jack Daniel's whiskey
1 cup chopped walnuts or pecans
Combine butter, brown sugar and whiskey in saucepan. Heat until sugar is dissolved and alcohol is burned off, about 10 minutes. Stir in nuts.
DEAR SOS: I have misplaced my recipe for Chicken Chili, which appeared some time ago in your section. It has already become a standard favorite in our family.
DEAR JUDY: We don't blame you. It's a great family dish to dress up with cheese, onions and sour cream. You can also serve it over frankfurters and steak for summer barbecues. Double or triple the recipe, if necessary.
2 tablespoons oil
1 small onion, chopped
2 to 3 cloves garlic, peeled and chopped
2 canned chipotle chiles, cut in thin strips
1 (14 1/2-ounce) can chicken stock
2 to 3 tomatoes, coarsely chopped
2 cups diced cooked chicken
4 corn muffins, quartered
Shredded Jack cheese
Lime wedges, optional
Heat oil in large saucepan over medium heat. Add onion and garlic and saute until onion is translucent. Add chiles and saute one minute longer.
Add chicken stock and bring to boil. Cook until liquid is reduced by half. Stir in tomatoes and chicken and simmer 10 minutes. Season to taste with salt and pepper.
Serve over quartered corn muffins in individual bowls. Top with cheese and cilantro. Garnish with lime wedges to squeeze over chili. Makes 4 servings.
DEAR SOS: Would you please reprint a recipe for peach pie made with a peach glaze?
DEAR C.J.: Here's one using sliced peaches in a simple glazed filling like the ones you'd find in strawberry pies.
GLAZED PEACH PIE
1 (3-ounce) package cream cheese
2 tablespoons whipping cream
1 (9-inch) graham cracker or cookie crumb pie shell
3 cups peeled and sliced firm, ripe peaches
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon lemon juice
1 tablespoon butter or margarine
1/4 teaspoon almond extract
Soften cream cheese at room temperature. Stir in cream until smooth. Spread evenly on bottom of pie shell. Chill.
Peel and slice peaches. Cover with plastic wrap and set aside.
Combine sugar and cornstarch, then add water and lemon juice, beating until smooth. Heat until boiling, whisking constantly. Or if using microwave oven, cook on high (100% power) until boiling, about 3 minutes, whisking twice.
Boil until smooth and thickened or microwave three minutes longer. Add butter and sliced peaches. Heat until peaches are heated through, or microwave on high two minutes, stirring once. Stir in almond extract.
Pour filling into chilled pie shell. Filling will be runny. Refrigerate three to four hours or overnight. Top each serving with whipped cream. Makes six servings.
Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food section, The Times, Times Mirror Square, Los Angeles 90053.