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Small Plates: Explore ‘old Vegas vibe’ at new restaurant

DINING OUT

ELIXIR, 2920 N. GREEN VALLEY PARKWAY, HENDERSON

Elixir, from the group behind the two Remedy’s locations in Henderson, opened Sept. 21, said Bobbie Rihel, director of operations. The restaurant and lounge, in the old Daddy Mac’s location near Green Valley Parkway and Sunset Road, is decorated in red and black. “It’s an old Vegas vibe, kind of like with a little twist,” Rihel said. Michael Higgins, formerly of Texas Station, is the chef. Here’s a sample from the menu:

Breakfast: biscuits and gravy, $2.99 for a half-order, $4.99 for a full; French toast, $5.99, or $7.99 with bacon or sausage; breakfast burrito, $6.99; sausage and eggs, $7.99; country-fried steak and eggs, $9.99; two-egg breakfast, $5.99

Starters: crab bites, $13.99; baked brie, $10.99; Buffalo chicken wings, $9.99; cream-cheese-and-bacon-stuffed mushrooms, $7.99; mashed-potato bites, $6.99; French onion soup, $4

Sandwiches and burgers: BLT with fried green tomatoes, $8.99; Elixir Chicken Sandwich, $9.99; chicken Caesar wrap, $9.99; Caprese sandwich, $9.99; South Philly Cheese Steak, $9.99; The Pretzel Burger, $9.99; blue cheese burger, $9.99

Entrees: beef stroganoff, $14.99; cappellini pomodoro, $10.99; seared beef medallions, $14.99; beer-battered fish and chips, $12.99

Elixir is open from 6 a.m. to 2 a.m. daily. Call 702-272-0000 or visit ElixirLounge.net.

NEW BOOKS FOR COOKS

WHITE CHOCOLATE-CHERRY BREAD PUDDING

3 large eggs

8 ounces whole milk

8 ounces half-and-half

¼ cup sugar

1 tablespoon pure vanilla extract

1 teaspoon almond extract

1 pound stale croissant, brioche, challah or other bread, cut into 1-inch cubes

4 ounces dried cherries, rehydrated in hot water for at least 15 minutes and then drained

7 ounces white chocolate chunks

2 ounces sliced almonds

Whisk the eggs, milk, half-and-half, sugar, vanilla extract and almond extract in a large bowl until combined and smooth. Add the bread and drained cherries to the bowl, and toss with your hands or a spoon until all the bread is coated with the custard. Let it sit for at least 30 minutes (but no longer than 1 hour), stirring occasionally.

Preheat oven to 375 degrees. Put half of the bread and custard mixture in your greased pan or mold, gently pressing down to create a mostly flat surface. Sprinkle with 5 ounces of the white chocolate chunks in an even layer. Add the rest of the bread and custard mixture and press down again.

Bake until golden brown and firm when pressed, about 45 minutes. While the bread pudding is baking, spread the almonds on a sheet pan and toast them for 5 to 10 minutes, just until they take on a touch of color. While the bread pudding is cooling, melt the remaining 2 ounces of white chocolate chunks in a double boiler or in the microwave and drizzle over the top of the pudding. Sprinkle with the toasted almonds.

— From “Baking by Hand,” by Andy and Jackie King (Page Street Publishing; $22.99)

— Heidi Knapp Rinella

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