DesBarres Manor Gourmet Dining

Tomorrow morning, 9/26/09, we will interview Audrey Firth, the GM of DesBarres Manor Authentic Seacoast Resort. In preparation for the show I looked at their website. I had an instant recognition with one of my favorite gastronomic specialties; Bread Pudding!   If you have followed our show, print articles or conversations you know that I have a fondness for bread pudding. At the DesBarres Manor website I found a recipe for a savory Smoked Salmon Bread Pudding that sent my mind into cartwheels of delight.   I decided to try it for dinner tonight and it was FANTASTIC!  It was quick and easy to prepare and oh, so tasty. Rather than making individual ramekins, I baked the bread pudding in a paella dish.   I served it with a field green salad served on herb toasted slices of french bread with chick peas, julienned carrots, artichoke hearts, anise stalks and herbed chevres topped with porcini olive oil.   a chilled Italian Pinot Grisio was a perfect paring for this light, yet filling evening meal.   This recipe would be great for "covered dish" dinner or a "Sunday Brunch" In fact, I think we will have this for breakfast with a Bearnaise Sauce and a Mimosa. I'm in Heaven!!   I have included a photo of our dinner as well as posting the recipe below.   The other photo is of Sue, the Party Animal, at a recent outdoor concert. Being the true gourmand that she is, she is chowing down on Cheese Wizz, Corn Curls and Caviar on a toasted wheat cracker (that makes it healthy?). It was served with a chilled Bud Light! Now that's livin' large!!!   DesBarres Manor Atlantic Smoked Salmon Bread Pudding Serves 6 as a first course Ingredients ½ pound diced Atlantic smoked salmon 8 cups cubed bread* 2 eggs ½ cup whipping cream 2 tsp wasabi mustard 1 tsp chopped chives 1 tsp chopped fennel Salt & pepper to taste Olive oil for greasing ramekins To Prepare Combine all ingredients in a bowl until well mixed.  Divide ingredients evenly among six greased ramekins.  Bake in a pre-heated, 400° oven for 15 to 20 minutes. *DesBarres Manor Executive Chef Shaun Zwarun likes to use a light rye bread with this recipe as the flavour of the rye combines well with the smoked salmon.  An oatmeal bread or French loaf would also work well. Wine Pairing General Manager Audrey Firth enjoys a Gewurztraminer with anything smoked and recommends the Pelee Island Gewurztraminer from Ontario.  Audrey's other choice is the Pinot Gris from Argentina's J. & F. Lurton Winery.  Well-rounded, this full bodied Pinot Gris will stand up well with smoked fish.