Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Sweet Layered Dessert

Buca di Beppo Restaurant Recipe

Layered Dessert:
2 loaves of pound cake
1/2 cup Grand Marnier
2 cups vanilla custard (recipe follows)
1/2 pound semi-sweet chocolate, chopped
1 cup Maraschino cherries, chopped
2 cups Chocolate Custard (recipe follows)
8 ounces  nougat with nuts, chopped
1 pint whipping cream

Chocolate and Vanilla Custard:
1 quart milk
1 cup sugar
1 teaspoon vanilla
2 ounces  flour
10 egg yolks

To make custard: in a small saucepan, combine the milk and sugar. Place over medium Heat and bring to a boil. In a mixing bowl, combine the vanilla, flour and egg yolks, and with until it thickens. For the hot milk into the egg mixture. Whip into a smooth custard. For the custard back into the saucepan and, over medium heat, cooked custard, continuing to stir, until  it is thickened. Divided the custard into two  bowls or pans.  Add the chopped semi-sweet chocolate to one bowl and whip until all of the chocolate is incorporated.  Refrigerator both bowls  of custard until cool.

To make the desert:  slice of pound cake into pieces 1/4 inch thick and 4 by 4 inches wide and lay a few pieces on the bottom of a crystal or ceramic bowl. Brush to pound cake with Grand Marnier, evenly spread with vanilla custard, and sprinkle with some of the chopped  chocolate, cherries and nougat. Add another layer of pound cake soaked with Grand Mariner, evenly spread with chocolate custard, and sprinkle with chopped chocolate and cherries. Repeat the process until a few layers are formed. Refrigerate.

Before serving, with the cream until stiff. Place a large spoonful of the desert on a plate and garnish with whipped cream. Makes 6 to 8 servings.

The Colossal Brownie Sundae is a guest favorite at Buca di Beppo. It has Twelve decadent chunks of freshly baked brownies layered with six scoops of vanilla and chocolate ice cream, topped with caramel and chocolate sauces then buried in mounds of whipped cream.

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