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Feb 10, 2016







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 Eggnog panettone bread pudding with cinnamon crème anglaise

From the kitchen of Jonathan Christy
Serves 10-12
 
Eggnog Panettone
1 loaf panettone, 2 to 2 ½ lbs
2 cups eggnog
2 cups whole milk
4 whole eggs
4 egg yolks
½ cup sugar
2 teaspoons grated orange peel
2 teaspoons vanilla extract
 
Preheat oven to 375 degrees. Butter 9×13 baking dish. Cube panettone, set aside. In a medium bowl whisk together eggnog, milk, eggs, sugar, orange peel and vanilla extract. Pour liquid mixture over panettone. Lightly mix until coated. Let sit for 5 minutes. Place in oven and bake for 60 to 70 minutes. Serve warm with cinnamon crème anglaise.
 
Cinnamon crème anglaise
2 cups half and half
4 large egg yolks
6 tablespoons sugar
1 vanilla bean, split
1 cinnamon stick
½ teaspoon ground cinnamon
 
In 2-quart saucepan, heat half and half to boiling point, turn off before boiling. Using a whisk, beat egg yolks and sugar slowly. Beat half and half into yolk mixture. Add split vanilla bean, cinnamon stick and ground cinnamon. Pour back into saucepan and cook over low heat, stirring constantly until cream coats a spoon. At no point should this boil. Strain and refrigerate until ready to serve.





With Jonathan Christy
In The Kitchen

02/10/16



 For as long as he can remember, Jonathan Christy wanted to be a chef. He started working in restaurants when he was 14 years old and most recently became sous chef at the Thirsty Moose Taphouse’s newest location (795 Elm St., Manchester, 792-2337, thirstymoosetaphouse.com/manchester). He was drawn to the restaurant’s fast-paced atmosphere and hip, younger crowd — and the extensive tap list was appealing to the self-described “beer geek.” The Thirsty Moose Taphouse in Manchester is striving to serve a younger demographic and families as well. To accomplish that goal, Christy said, the current focus is perfecting the menu, which is standardized across the three locations (the other two are in Portsmouth and Dover). In the future they’d like to feature monthly specials and host beer pairing dinners, exposing folks to some of the great pairing options among today’s unique microbrews.

What is your must-have kitchen item?
My chef knife, absolutely.

What would you choose for your last meal?
It may seem boring to some people, but pizza. I’m a huge pizza guy. My go-to is pepperoni, but I can get into some of the crazier toppings [like] roasted pear, chicken, caramelized onions.

Favorite restaurant besides your own?
As of recently … Mint [Bistro] is right up there, but probably my go-to place would be Moxy in Portsmouth. I’m a really big fan of the chef there and his menu.
 
What celebrity would you like to see eating at your restaurant?
I would say Anthony Bourdain. I would probably geek out a little bit on that one.
What is the biggest food trend in New Hampshire right now?
Locally sourced items. People are starting to become a little more conscious about what they’re eating and where it’s coming from. Locally sourced, seasonal items.
 
What is your favorite meal to cook at home?
I like to do anything with short ribs. I like doing braised short ribs.
 
What is your favorite dish on your restaurant’s menu?
I’d have to say right now it’s between our wings or our chili. Our chili is phenomenal; we have a five-time award-winning pulled pork chili. 
— Allie Ginwala 





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