Run don't walk to The Cellar on Seneca, the new wine bistro in Great Falls that opened this summer, spearheaded by Julie and Kaveh Safa. This seasoned restaurateur duo has reimagined the space and added this new restaurant to their growing culinary portfolio which includes Courthaus Social in Arlington and Yum Yum Hibachi in Ashburn. Inspired by the building’s hidden architectural gem, the new name nods directly to its expansive wine cellar, setting the stage for an intimate dining experience — with especially great desserts, like this one!
“This upscale twist on a classic dessert brings a more complex flavor profile featuring a rich, dense brioche-mixed bread pudding balanced by the intense smoky sweetness of the bourbon," says Chef Christopher Carey.
White Chocolate Bread Pudding
Yields 7 cups
Shelf life: 4-5 days
Ingredients
1 lb granulated sugar
1 cup milk
3 cups heavy cream
16 egg yolks
1 tbsp vanilla
1 cup Jim Beam
Note: store cream anglaise in a clean ⅓ pan, cover and refrigerate.
Directions:
- In a sauce pan, heat milk, cream, vanilla, and ⅓ of the sugar on medium heat. Mix well with a whip to dissolve cream.
- In a mixing bowl, beat egg yolks with the rest of the sugar until smooth and blended.
- When the cream mix starts to boil, whip 8oz of hot cream mix into the egg yolks to temper. Add the tempered yolks to the cream mixture and continue to cook.
- Once the cream mixture reaches a thin custard consistency, about 5 minutes, turn the fire off. Cook off alcohol from Jim Beam and pour into the cream mix.
There will be a Bourbon Dinner on Thursday, October 22nd. RSVP by emailing jerry@cellaronseneca.com.
The Cellar on Seneca
1025 Seneca Rd Ste I, Great Falls, VA 22066
cellaronseneca.com