Summer Pudding - A Spectacular Dessert for Father's Day

From the kitchen of One Perfect Bite...I've made this dessert for years, in forms both plain and fancy. I first had the pudding as a child when it was prepared by a Swedish neighbor for a Midsummer's Eve celebration. I developed a fancy for its tart berry sweetness and it was one of the first desserts I made as a bride. Once I had my own kitchen, I turned to recipes that had been develop by British food writers. I suspect I was working on the theory that no one knows puddings better than the Brits, and if I wanted the very best recipe for summer pudding, I'd most likely find it tucked somewhere within their collective writings. So, in flights of fancy, I moved across the pond and dallied with the likes of Nigel Slater and Nigella Lawson, who curiously enough, led me back to the Hamptons and the kitchen of Ina Garten, where I finally found the pudding of my dreams. On a more practical note, as you glance through the recipe you'll notice that no provision is made for greasing the pudding mold. That's because it is not necessary. If you have weighted the pudding and let it chill overnight, it will release once it is freed from the sides of the mold with a knife. I've also come to the conclusion that the bread you use for the pudding is not as important as many would lead you to believe. Brioche or challah are both wonderful, but a good quality sandwich bread works well too. The colors of this pudding, especially when it is served with a mound of whipped cream, make it a perfect dessert for an upscale Father's Day or 4th of July celebration. I do hope you'll try this recipe. Those of you who like barely sweet and seasonal treats will be in heaven. Here's Ina's recipe.

Berrylicious Holiday Desserts - Part II

Here is another trio of berry rich desserts that would be perfect for the coming holidays.

Blueberry Sour Cream Tart

Cherry Pie with Streusel Topping

Strawberry Glace Tart

                    

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Berrylicious Holiday Desserts - Part I

Fortunately, Father's Day and the 4th of July come while berries are still in season. We are going to be featuring special holiday desserts using those luscious berries this week. Here is the first sampling of berry rich desserts to consider for your holiday table. 

Summer Pudding

Pavlova with Lemon Curd and Mixed Berries

Old German Cream Pie with Strawberries

                    

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Elderberry Sauce for Pork, Turkey or Duck

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From the kitchen of One Perfect Bite...If you don't hear from me tomorrow, we'll all know that uncooked elderberries are poisonous. I've only recently become interested in the berries which grow on the shoulder along the road the Silver Fox and I use for our morning walk. We've watched the shrub progress from flower to fruit, and, after doing a bit of research and talking with our local extension agent, I decided to harvest some of the berries for limited kitchen testing. Elderberries are tart members of the honeysuckle family. There are three varieties that grow in North America, two are blue and one is red. Their color is important. The red berries are poisonous if eaten raw. Fortunately, I'd been sampling the blue variety and lived to tell the tale. Interestingly, the berries, which are smaller than blueberries or raspberries, don't attract birds. They are bitter, almost astringent, and don't develop real flavor until they are processed. They are mostly used in jams and jellies, but they can add complexity and tannins to wine. They also mix well with other fruits and are used to add color and tart-sweet flavor to compatible fruit desserts. The elderberry is small in the extreme, and separating the berries from their stems is no easy task, but it can be made easier by freezing them prior to stem removal. I decided to pair the berries I'd picked with blueberries and made a pie and muffins that were OK, but nothing to raise the flag about. I had better luck with the sauce which I want to share with you tonight. While I used it as a sauce for pork cutlets, it would be wonderful with any assertive protein. I think those of you who try the sauce will really enjoy it. The trick, of course, will be finding elderberries you need to make it. The recipe falls into the stupid-simple category, so no elaboration is necessary. If you are intrigued, pucker up and follow the instructions below. Here is how the sauce is made.