SEINFELD VOLUME II

For The Pudding Skin Singles

In a bowl combine coconut milk with gelatin, unsweetened cocoa powder, and sugar. Mix to combine.

Add to a pot and bring to a simmer over medium high heat. Stir constantly.

Once it’s been brought to a simmer, remove from the heat and add to a parchment lined baking sheet. Make sure it’s smooth and there are no bubbles and then place in the fridge for 1 hour.

Remove from fridge, slice into squares.

For The Marble Rye Bread

Start out with 2 mixing bowls. In each bowl half of the listed quantities, combine rye flour along with plain white sugar, instant yeast, and lukewarm water. Gently mix to combine. Cover and let rest for 20 minutes.

In your first bowl add sour cream along with bread flour, salt, and wheat gluten. Attach your dough hook and mix on a medium low speed for 4-5 minutes. Cover and let rest for 1 hour.

In your first bowl add sour cream along with bread flour, salt, wheat gluten, and unsweetened cocoa powder. Attach your dough hook and mix on a medium low speed for 4-5 minutes. Cover and let rest for 1 hour.

Turn dough out onto a well floured work surface and cut both balls of dough in half.

With ½ the light dough and ½ the dark dough, punch out all the air and roll into cylindrical shapes. Once they are rolled out into even lengths, braid them into a plaited loaf.

Once plaited, place on a parchment lined baking sheet and cover with plastic wrap. Let it rise for about an hour.

Remove plastic wrap, brush with vegetable oil, and bake in a 350°F oven for 35 minutes.

With the other half of the dough, roll out each half into squares and place the darker on top of the lighter and roll them up. Place that in a oiled and parchment lined loaf pan. Let sit for an hour.

Bake in the oven at 350°F for about 35 minutes.

Once both loaves are removed from the oven, brush them down with melted butter immediately and then let them cool on a wire rack for 2 hours.

Serve and enjoy!

For The Lobster Scrambled Eggs

Start by boiling a lobster tail for about 6 minutes. Remove from boiling water and immediately place into a bowl of ice cold water.

Remove lobster from the cold water, drain it out, and remove from the shell using scissors. Also be sure to remove the vein as well. Chop lobster meat into tiny pieces.

Beat eggs together and combine with 4-5 finely minced chives.

In a large non stick pan add butter. Once melted, add your chopped lobster and cook for 30 seconds before adding your eggs and chives mixture.

Cook eggs until they are just barely where you want them and then add sour cream. Salt and pepper to taste. Mix to combine.

Serve and enjoy!