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Asparagus and Corn Salad with Pea Shoots
  • 2 lbs asparagus
  • 4 ears corn
Steam or blanch asparagus until it is crispy tender.  (I'm not giving you timing on this because it all depends upon how thick the aspargus is.  Mine was very thin so it took very little time.)  Shuck corn, remove all silk strands and boil for 10 minutes.

Allow vegetables to cool so that you can handle them easily.  Cut asparagus into 1 1/2 inch lengths.  Cut corn off the cobs.  (It's easiest to do this if you break the cob in half and  put the flat side down on the counter top, hold the top of the cob and slice the kernels from the top to the bottom.  Toss corn and asparagus together in a bowl, cover with plastic and refrigerate.

10:30AM The Day of Our Celebration
Bobby Flay's Monkey Bread (Part 2)

  • 6 tbsp unsalted butter
  • 6 tbsp heavy whipping cream
  • 1 cup packed light brown sugar
Place in a small sauce pan over medium heat and bring to a boil.  Cook for 3 minutes stirring.
Generously butter a bundt pan and pour half of this caramel sauce into the bottom.  

  • 6 tbsp chopped pecans
Sprinkle 1/2 of the pecans on the caramel sauce in the bundt pan.​

  • monkey bread dough
Remove from refrigerator.  Punch it down and divide in half.  Make twenty small balls of dough (1 -1 1/2 inches) from each half.​  (I just found it easier to estimate the size of the dough balls by dividing the dough in half.)

  • 1 cup granulated sugar
  • 1 tsp cinnamon
​Whisk together.

  • 4 tbsp unsalted butter melted
Roll 20 of the dough balls in butter then in the cinnamon and sugar and place in bundt pan on top of caramel sauce.​  Pour the rest of the caramel sauce on top of the dough balls and sprinkle with the rest of the pecans.  Repeat the butter and sugar process with the rest of the dough balls and place them in the bundt pan. Cover with plastic wrap and allow to rise for 45 minutes.  The dough will puff up to about twice its size.  Then bake in a preheated 350 degree oven for 45 - 50 minutes.  The top will be a golden brown color.  Remove from oven and allow to cool for 10 minutes before turning out onto a serving platter.


Here's a couple of things you should know about making this monkey bread (...other than it is ridiculously delicious).

  • The caramel mixture is very hot and you can very easily burn yourself with it.  Be careful when you take it off the stove and pour it in the bundt pan and be careful when you take the bundt pan out of the oven because it will be bubbling.
  • Put an aluminum disposable sheet pan under the bundt pan when you are baking the monkey bread because if it bubbles over in your oven, it's going to be a mess.
  • You should only do this in a bundt pan, not in a two piece tube cake pan.  With the cake pan, the caramel sauce may run out and make a mess and you risk getting burned.
  • Don't wait too long to plate the monkey bread (like I did!) It's harder to get out of the bundt pan.
  • Be patient with the dough.  If you are not experienced with bread dough, it might look like it's not rising.  It is -- just very slowly because it's in the refrigerator.


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