Brian’s Sweetest Recipes
Each month in our Kia Drive newsletter, we feature a recipe by our Sales Manager, Brian Smith. As you are enjoying your Valentine’s Day sugar rush, we thought we would revisit some of Brian’s sweetest recipes. Brian attended the New York School for Culinary Arts where he trained as a professional chef. Prior to his automotive career he worked at prestigious restaurants in St. Thomas, The Adirondacks, Maryland’s Eastern Shore, and Walt Disney World. In Charleston, Brian served at both Magnolia and Cypress.
Sweet Biscuits with Strawberries and Creme Anglaise
- 1 QT of fresh strawberries rinsed, trimmed, and quartered
- 3 TBS of granulated sugar
- Combine strawberries and the sugar and refrigerate for at least 2 hours.
- 2 C whole milk
- 1 vanilla bean split lengthwise
- 1/2 C sugar
- 4 egg yolks
Set a large fine strainer over a bowl and set the bowl in a shallow pan of ice water. In a large saucepan, combine milk and vanilla bean. Cook on medium low heat about 5 minutes or until it starts to boil.
In another, whisk the sugar and egg yolks until combined. Slowly whisk in half of the milk mixture and then pour back into the saucepan. On medium heat, stir constantly with a wooden spoon, until the sauce thickens slightly. This will take about 4 to 5 minutes. Be sure not to bring the mixture to a boil or the egg yolks will curdle. Once the sauce thickens, pour through the strainer into the ice water bath to stop the cooking process.
Chill in the refrigerator
- 2 C all-purpose flour
- 1 tsp salt
- 1 TBS baking powder
- 3/4 C powdered sugar
- 1 stick of cold unsalted butter cut into small pieces
- 3/4 C half and half
Preheat oven to 400 degrees. Dust a clean table with about 1/4 cup of all-purpose flour. In a large mixing bowl combine all of the dry ingredients. Add butter pieces and mix with dry ingredients using a pastry blender until the butter pieces are the size of peas. Stir in liquid and place dough onto floured table. Knead only until the dough is mixed together. Roll out dough into a 1 inch slab. Cut out biscuits using a sharp round biscuit cutter. Place on cookie sheet and bake for about 12 to 15 minutes.
Coat the bottom of a plate with the creme anglaise. Place a biscuit in the middle of the plate. Spoon on the strawberry mixture and garnish with some whipped cream.
Pineapple Cream Layer Cake
- 2 12 oz containers of whipped topping
- 1 8 oz softened cream cheese
- 1 20oz can of crushed pineapple drained
- 1 box yellow cake mix
Prepare yellow cake mix as directed for two 8″ round cakes. Allow to cool completely. In large mixing bowl, combine cream cheese and pineapple. Fold in one container of whipped topping. Remove one cake from pan and place on a plate. Using a large serrated bread knife, slice a thin layer off the top to make it flat. Spread the pineapple mixture over the top. Remove the second cake Repeat the top flattening procedure. Place on top of the first cake. Frost entire cake with the remaining whipped topping.
Plum Banana Bread Pudding
- 10 C cubed day old French or Italian bread
- 1/4 C chopped prunes
- 4 bananas mashed
- 2 C sugar
- 1/2 tsp cinnamon
- 1/4 tsp fresh nutmeg
- 1 tsp vanilla
- 5 eggs
- 2 C heavy cream
- 2 C milk
- 3/4 C fresh bread crumbs
- 1 1/2 C brown sugar
- 1/4 stick melted butter
For the Topping: combine bread crumbs, brown sugar and melted butter and mix with your hands until crumbly
For the Pudding: Mix the 10 C of cubed bread with the chopped prunes. Separately mix the mashed bananas, sugar, cinnamon, nutmeg, vanilla, eggs, heavy cream and milk. Pour liquid over bread mix. Place mix into greased 13×9 pan. Press down on mixture in pan. Refrigerate for an hour and a half. Set at room temperature for 30 to 45 minutes. Crumble topping over mix. Bake at 350 degrees for 60 to 70 minutes.
We hope these recipes bring some sweetness to your day. If you have any recipe requests for Brian, please let us know by completing the form below.