Frozen Whiskey Cream - A Frozen Custard

From the kitchen of One Perfect Bite...While I hate to see the holidays come to an end, I must admit that the finery that comes with them is starting to look worn and tired, a bit like an old woman whose makeup is too thickly applied.  The poinsettias seem glaringly bright, while the ivy garlands, no longer quite so jolly, are fading to a  khaki green, and destroying any sense of the yin and yang that greeted their arrival. I spent some time this morning removing the worst offenders, but even though I should,  I'm not quite ready to erase all traces of the season. The same thing is happening in my kitchen. Fortunately, the cookies are finally gone, and while there is still some fruit cake, the holiday cupboard is looking mighty bare. I still, however,  need some quick and easy desserts to see the season out, and I've found this one will do nicely. I think you'll also enjoy this whiskey flavored frozen custard. While it needs at least six hours to chill, it is simple to make and it is a stressless way to end a meal.  This is a very rich dessert, so you'll want to keep serving sizes small.  The custard will keep for several days in the freezer, so it is a perfect make ahead for New Year's Eve celebration. Do try it.  Here is how it is made.

Frozen Whiskey Cream...from the kitchen of One Perfect Bite inspired by Southern Living magazine

Ingredients:
3 large eggs
2 large egg yolks
3/4 cup sugar
1/3 cup whiskey or brandy
1/4 teaspoon ground cinnamont
1/4 teaspoon ground nutmeg
1-1/2 cups heavy cream
Garnishes: sweetened whipped cream, freshly grated nutmeg, chopped candied nuts

Directions:
1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together eggs, egg yolks, and next 4 ingredients in top of double boiler over simmering water, and cook, stirring constantly, 8 minutes or until thickened. Remove from heat; cool completely, stirring often.

2. Meanwhile, beat cream at high speed with an electric mixer 3 minutes or until soft peaks form. Stir one-third whipped cream into cooled egg mixture until blended. Fold in remaining whipped cream. Spoon mixture into 8 (8-oz.) cups or glasses, filling half full; cover with plastic wrap. Freeze 6 hours to 2 days.

                    

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                 Three Years Ago Today:                                              Four Years Ago Today: 

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Countdown to Christmas - Cratchit's Crumble Pie

From the kitchen of One Perfect Bite...Desserts in our house are considered to be Christmas fare if they are red or green. Some folks consider that to be a bit of a stretch, but we are easy to please, and I view it as a kindness for red and green desserts that simply don't get enough play during the rest of the year. This simple pie may not make the cut for a formal Christmas dinner but it would be a perfect  addition to a game day spread come the 1st of the year. It is delicious, ridiculously easy to make, and I do hope you'll give this effortless recipe a try at some point during the holiday season.. The pie falls into the tart-sweet category and if you enjoy your desserts barely sweet, you'll love this one. Here is how this remarkable pie is made.

Cratchit's Crumble Pie...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
1/2 cup sugar
3 tablespoons all-purpose flour
2 cans (15 ounces each) pitted tart cherries, drained
1 cup (8 ounces) sour cream
1 large Egg, lightly beaten
1/4 teaspoon almond extract
1 unbaked pastry shell (9 inches)
Streusel Topping
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup chopped pecans

Directions:
1) Preheat oven to 400 degrees F.
2) Combine sugar, flour, cherries, sour cream, egg and almond extract in a large bowl. Spoon into the pastry shell. Bake for 20 minutes.
3) Meanwhile, make topping. Combine oats, flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover edges of crust to prevent over-browning.
3) Continue baking for another 25-30 minutes, or until topping is lightly browned. Cool on a wire rack for 1 hour, then refrigerate. Yield: 8 servings.

                    

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                 Three Years Ago Today:                                                Four Years Ago Today: 

          Assorted Christmas Confections                                             Florentine Lace Cookies

Boston Cream Pie

From the kitchen of One Perfect Bite...While I know my family and friends look forward to dessert, I'm decidedly ambivalent about it. I enjoy vaguely sweet breakfast breads and coffee cakes far more than the more elaborate creations usually served at the end of a meal. I made an dacquoise for a friend's birthday today. It was a lovely, time consuming creation that I know she'll enjoy it, but while I was working on the meringue layers,  I started to think about the simpler American desserts that I think have more universal appeal. Apple, cherry, blueberry, pecan and pumpkin pies came to mind. As did soft strawberry ice cream and strawberry or peach short cakes. And while any any cook worth her salt should be able to whip up a vanilla or chocolate layer cake in the blink of an eye, the list would be incomplete if gingerbread, apple crisp, lemon meringue and Boston cream pie were not also included. Most of these desserts are made regularly, but Boston cream pie is starting to go the way of the dodo and is disappearing from the American table.

Boston cream pie is actually a cake that is filled with a custard or cream filling and covered with a chocolate glaze. Cake pans were not regular features of early American kitchens, so cake batter was baked in pie pans and the resulting cake was called a pie. For some cakes the name pie stuck. Boston cream pie is an updated version of the early American dish called pudding-cake pie, so when the Parker House Hotel in Boston first served this cake, they named it Boston cream pie. A French chef, hired for the opening of the hotel, is credited with making the version of pudding-cake pie that became famous. It hasn't changed much over the years. While it is a three step process, this is not a difficult dessert to make. I would like to make one suggestion that I think will make the cake a standout. Brush the layers with dark rum before it is assembled and those at your table will really sing your praise, especially if you use a lot of rum. There are many recipes for this cake, but this is the one I like to use on a regular basis. Here's how this cake is made.

Boston Cream Pie...from the kitchen of One Perfect Bite courtesy of Saveur magazine

Ingredients:
Cake
12 tablespoons unsalted butter, softened, plus more for pan
1-1/2 cups flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sugar
2 teaspoons vanilla extract
3 eggs
2/3 cup buttermilk
Filling
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1/2 vanilla bean, seeds scraped and reserved
6 egg yolks
1-1/2 cups milk
4 tablespoons unsalted butter, cubed and chilled
1 teaspoon vanilla extract
Glaze
4 ounces 60% bittersweet chocolate, finely chopped
1/2 cup heavy cream

Directions:
1) To prepare cake: Heat oven to 350 degrees F.  Grease and flour a 9-inch round cake pan; set aside. Whisk together flour, baking powder, and salt in a bowl; set aside. In another bowl, beat butter, sugar, and vanilla on medium-high speed of a hand mixer until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Alternately add dry ingredients and buttermilk in 3 batches, beginning and ending with dry ingredients; beat until just combined. Pour into pan; smooth top with a rubber spatula. Bake until a toothpick inserted in the middle comes out clean, about 35 minutes. Let cool for 15 minutes, and then invert onto a wire rack; let cool completely.
2) To make filling: While cake bakes, whisk together sugar, cornstarch, salt, and vanilla seeds in a large saucepan; add yolks, and whisk until smooth. Stir in milk, and place pan over medium heat; cook, stirring constantly, until thickened, about 10 minutes. Remove from heat, and add butter one cube at a time, whisking until smooth; stir in vanilla extract. Transfer pudding to a bowl and cover with plastic wrap; chill until firmed, at least 2 hours.
3) To make glaze:  Place chocolate in a bowl. Bring cream to a boil in a 1-qt. saucepan over high heat; pour over chocolate and let sit for 1 minute. Slowly stir chocolate and cream until smooth and shiny; set aside to cool for 10 minutes.
4) To assemble cream pie: Using a serrated knife, split cake horizontally into two layers so that  top layer is slightly smaller than  bottom. Spread chilled pudding over cut side of bottom layer and cover with top layer; pour chocolate glaze evenly over cake, letting it drip down the side of the cake. Refrigerate cake until glaze is set, at least 30 minutes. Serve chilled or at room temperature. Yield: 10 servings.

One Year Ago Today: Garlic Stewed Sparerib Nuggets

Two Years Ago Today: Crock-Pot Pork Roast with Cherry Glaze

Three Years Ago Today: Sizzling Rice Cakes with Shrimp in Chili Garlic Sauce

Pumpkin Bread Pudding

From the kitchen of One Perfect Bite...This, quite simply said, is a wonderful family dessert. The bread cubes used to make the pudding project above the pumpkin custard, so the finished dessert has a rough cobbled appearance that might be off-putting to some. I hope you'll close your eyes and give this strange looking treat a try. It really would be a shame to miss this wonderfully flavorful fall dessert. Those projecting bread cubes are like soft spicy pillows and once you've tasted them it will be hard to leave them be. I found myself picking off one or two cubes each time I passed the finished pudding. Fortunately, dinner was served before I denuded our dessert. The recipe originally appeared in Gourmet magazine and, while the pudding  lacks eye appeal, it is delicious and will appeal to young and old alike. It is best served warm and begs to be topped with a small scoop of ice cream. I hope you'll give this homely gem a try. Here's how the pudding is made.

Pumpkin Bread Pudding...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1 cup heavy cream (light cream or whole milk may be substituted)
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Directions:
1) Place rack in middle of oven. Preheat oven to 350 degrees F.
2) Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
3) Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Yield: 6 servings.

One Year Ago Today: Soul Cakes for All Hollow's Eve

Two Years Ago Today: Chocolate-Peanut Crinkles

Three Years Ago Today: Bread of the Dead - Pan de Muerto

Coconut Custard Pie - Baking with the Cake Boss Review

From the kitchen of One Perfect Bite...I was fortunate to be sent a complimentary copy of Buddy Valastro's new book, Baking with the Cake Boss. As many of you know, Buddy is the owner of Carlo's Bake Shop in Hoboken and he is the star of the TV shows, Cake Boss and the Next Great Baker. His first book, Cake Boss: Stories and Recipes from Mia Famiglia, actually more memoir than cookbook, was a best seller, and I suspect this book will be as well. While there is something here for everyone, I believe the real audience for this book will be master bakers and those who love specialty cakes and working with fondant and modeling chocolate. I have no talent with a pastry bag, so I concentrated my attention on the first fifty of the one hundred recipes in this book. Instructions throughout the book are clear and concise and the photographs that accompany each recipe are gorgeous and instructive. The book begins with chapters that cover equipment and ingredients and then moves progressively from simple cookies and pastry to advanced cake design. As I paged through the recipes, it was easy to see that they had been made as approachable as the cake boss himself. While I'm not yet brave enough to attempt the advanced techniques, those of you who are already skilled and want to learn still more, will be thrilled with the instructions that accompany his specialty cakes. There are cakes here for all occasions, including an elaborate safari cake for the truly adventurous to try. I focused my attention on the simpler cookies and pies in the earlier portions of the book, and can wholeheartedly recommend his brownie clusters and pine nut cookies. I decided to feature his recipe for coconut custard pie in today's post. Here's the recipe for a pie that is both easy and delicious.

Coconut Custard Pie...from the kitchen of One Perfect Bite courtesy of Buddy Valastro and Baking with the Cake Boss

Ingredients:
1 unbaked 9-inch pie crust with edges crimped
4 extra-large eggs
3/4 cup + 2 tablespoons sugar
1/3 cup cornstarch
1 cup heavy cream
1/4 teaspoon pure vanilla extract
Pinch ground nutmeg
1-1/2 cups warm milk
1 cup unsweetened shredded coconut

Directions:
1) Position a rack in center of oven and preheat to 400 degrees F.
2) Put eggs, sugar and cornstarch in a bowl and whisk them together. Add heavy cream gradually, while whisking. Whisk in vanilla and, nutmeg and warm milk.
3) Put pie pan on a baking tray. Sprinkle coconut into pie shell, being sure to spread it evenly.
4) Pour in enough of custard mixture to come 3/4 of way up sides of pie shell. As you pour in custard, coconut will rise; use a toothpick to stir custard and evenly distribute it, being careful not to cut into bottom of pie crust. Transfer remaining custard into a large spouted measuring cup.
5) Put tray containing pie on middle rack of oven. Pour in enough of reserved custard to come just up to top of pie shell. (You may have extra custard; don't worry if you do but don't overfill pie shell.)
6) Bake until top of pie is golden and doesn't shake at all when you agitate pan, 30 to 35 minutes. Remove tray from oven and let pie cool, then cover loosely with plastic wrap and chill in refrigerator for at least 1 hour. Pie can be served after initial chill or refrigerated for up to two days. Yield: 10 to 12 servings.

Note: I received a free copy of this book from the publisher.








One Year Ago Today: Chocolate Rosettes















Two Years Ago Today: Peppermint Ice Cream and Ice Cream Sandwiches

Fresh Salmon Quiche and Creme Fraiche

From the kitchen of One Perfect Bite...This is a lovely recipe to have on hand for a luncheon or light supper. Those of us who live in the Pacific Northwest have easy access to salmon and I try to make this quiche several times during the course of the summer salmon run. It's very easy to prepare, and, when it's made with quality ingredients, it really is delicious. That is not to say shortcuts can't be taken, or substitutions made. While the recipe is a classic, the salmon doesn't much care if it is resting on a bed of homemade or store bought pastry. Conversely, it is possible to use homemade creme fraiche as a substitute for its expensive commercial counterpart. I've included a recipe for the homemade variety in this post. I have a friend who swears that two parts heavy cream to one part sour cream make a perfectly acceptable mock creme fraiche. I can't say if that is so. I enjoy her company so much that I don't pay much attention to food when we are together. There is just too much else to talk about and it seems we are forever playing catch-up when we do sit down to eat. I do know from bitter experience that shallots can be hard to come by in some parts of the country, so, if you have trouble finding them, use scallions, white part only, to replace them. This next bit will cost me merit badges, but I have occasionally, just occasionally mind you, used left over salmon as the base for the quiche. We had this for supper last evening. I served it with a clear celery soup and a salad so crisp you could hear it crunch. It was a perfect meal for a warm summer evening. I know that those of you who try this quiche will enjoy it. Here's the recipe.

Fresh Salmon Quiche...from the kitchen of One Perfect Bite

Ingredients:
Pastry for a 1 crust 9-inch pie
1/2 cup finely chopped shallots
2 tablespoons butter
12 ounces salmon filet, diced in 1/4 inch pieces
1 cup shredded Gruyere or Swiss cheese
4 large eggs
1-1/2 cups creme fraiche
1/2 teaspoon salt
1/4 teaspoon pepper
dash of cayenne

Directions:
1) Fit pastry into 9-inch tart pan. Pierce bottom with tines of a fork. Place pan in freezer and chill for at least 20 minutes.
2) After chilling, partially bake crust for 12 minutes at 400 degrees F. Remove from oven and allow to cool for at least ten minutes before filling.
3) Reduce oven to 375 degrees F.
4) Meanwhile, melt butter in a medium sized skillet on low-medium heat. Add shallots and cook for five minutes, stirring frequently to avoid browning. Add salmon and heat just until salmon is cooked through. Remove from heat.
5) Spread filling in cooled crust. Sprinkle evenly with shredded cheese.
6) Whisk eggs, creme fraiche, salt, pepper, and cayenne together until combined. Pour over other ingredients and place in oven. Bake for about 40 minutes or until custard is set. Yield: 6 servings.

Crème Fraiche..from the kitchen of One Perfect Bite courtesy of Beth Hensperger and Julie Kaufmann

Ingredients:
1 cup heavy or heavy whipping cream
1/3 cup full-fat sour cream or buttermilk
2 tablespoons full-fat plain yogurt containing acidophilus cultures

Directions:
1) Combine heavy cream, sour cream and yogurt in a small bowl. Whisk until smooth. Cover with plastic wrap and let stand at room temperature until thickened, 6 to 8 hours or overnight. Allow it to sit for a longer period of time will produce a thicker cream.
2) Transfer thickened cream to refrigerator and store, covered, until ready to use.







One Year Ago Today: Banana Mousse



















Two Years Ago Today: Chocolate Soup











You might also enjoy these recipes:
Spinach Tart -Sydney's Kitchen
Mushroom and Caramelized OnionQuiche- Life's A Feast
Spinach and Mushroom Quiche - What's Cookin' Chicago?
Vegetable Quiche - Delightful Repast
Smoked Gouda Quiche - Culinary in the Country

Crustless Onion Quiche

From the kitchen of One Perfect Bite...This lovely crustless quiche is wonderful to have on nights when real appetite fails you. It's also great to have on Sunday morning or for a holiday brunch when your appetite runs wild. It is inexpensive to make and can be prepared by novice cooks without special equipment. The Silver Fox makes this for me when I'm not feeling well. Believe me, if he can do it, you can do it. The onions are bothersome, but doable, and they are a perfect way to teach the culinary technique of sweating. A video showing how to sweat onions can be found here. Please notice the pan used here is a 10-1/2 inch round baking dish. If you use a pan of smaller size you'll have to adjust cooking time. While this can be assembled hours ahead of serving, I bake it at the last minute and serve it warm. I've found the onions get watery in the quiche sits around for too long a time. I usually serve this with a salad and really good peasant bread. If I've convinced you to try this, my work here is done. I'll leave supper in your capable hands. Here's the recipe.

Crustless Onion Quiche...from the kitchen of One Perfect Bite, courtesy of Patricia Wells

Ingredients:

Unsalted butter for greasing baking dish
1 pound onions, peeled
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, carefully stemmed
Kosher salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
4 large eggs
1/4 cup whole milk
3 tablespoons heavy cream

Directions:
1) Preheat the oven to 425 degrees F. Generously butter bottom and sides of baking dish. Set aside.
2) Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
3) In a large unheated skillet, combine onions, butter, thyme, salt, pepper, and nutmeg. Sweat over moderate heat, covered, until onions are soft, about 8 minutes. They should not caramelize or turn brown. Taste for seasoning. Set aside.
4) Crack eggs into a medium-size bowl and whisk just to blend. Whisk in milk and cream.
5) Transfer onions to prepared baking dish, smoothing them out with back of a spoon. Pour egg mixture over the onions. Season with additional pepper and nutmeg.
6) Place in center of oven and bake until top is a deep golden brown and custard is firm, about 30 minutes. To test for doneness, insert tip of a knife in the center of quiche. It is done when the knife comes out clean. Do not underbake or the quiche will be mushy, not firm. Let sit for about 5 minutes to firm up. Serve warm, cut into thin wedges. Yield: 8 servings.

You might also enjoy these recipes:
Swiss Chard Quiche - Foodie/Nutritionist
Golden Onion Mushroom Quiche - The Edible Garden
Corn Quiche with Tortilla Crust
Spinach, Zucchini and Mushroom Quiche - Sing for Your Supper
Potato Frittata - The Comfort of Cooking
Southwestern Sausage Quiche - Plain Chicken
Swiss Onion Tart - One Perfect Bite
Savory Asparagus and Goat Cheese Tart- One Perfect Bite

Tomato Clafoutis

From the kitchen of One Perfect Bite...You know there's too much on your plate when green tomatoes, meant for relish, turn bright red on the pantry shelf while waiting to be used. While there'll be no chow-chow this year, there is an upside to all of this. Those no longer green tomatoes will give me an opportunity to share an old recipe with you. It was developed by Patricia Wells and while it's called a clafoutis, I honestly think it's texture is more like that of a frittata. I'll leave final judgment to those of you who experiment with the recipe. Whatever you chose to call it, rest assured that it's a nice entree for lunch or a light supper. The dish is far more attractive when it's made with uniformly sized Roma tomatoes. Unfortunately, I had to use those pesky no longer green tomatoes to make mine. This is more time consuming than most custard dishes. The tomatoes must be skinned before they are cored and seeded. They are then cut, salted and left to drain on paper toweling for at least 30 minutes to rid them of moisture. Too much juice can spoil the custard, so don't rush this step. I actually let mine drain for about 1 hour before proceeding with the recipe. Once the tomatoes are done, the remainder of the recipe is child's play. I hope you'll give it a try. Here's how it's made.

Tomato Clafoutis...from the kitchen of One Perfect Bite courtesy of Patricia Wells

Ingredients:
2 pounds Roma tomatoes, peeled, cored, quartered, seeded and juiced
Salt
2 whole eggs + 2 additional egg yolks
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons fresh thyme

Directions:
1) Preheat oven to 375 degrees F. Grease 10-inch round baking dish. Set aside.
2) Salt tomatoes and drain on several thicknesses of paper toweling for 30 to 60 minutes.
3) Place eggs, cream, half of Parmesan cheese and half of thyme in in a small bowl. Whisk to
combine. Adjust salt and pepper to taste.
4) Layer tomatoes on bottom of baking dish. Pour batter over tomatoes. Sprinkle with remainder of cheese and thyme.
5) Bake until batter is set, about 30 minutes. Serve warm or at room temperature. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Tomato, Zucchini and Goat Cheese Clafoutis - What's for Lunch Honey
Eggplant Clafoutis - Eating Club Vancouver
Rose Murray's Roasted Tomato Clafoutis - More Than Burnt Toast
Bistro Artichoke Clafoutis - Sippity Sup
Romanesco Claufoutis with Soy Ricotta - Vegalicious
David Boulud's Asparagus Clafoutis - La Belle Cuisine

Corn Timbale

From the kitchen of One Perfect Bite...To market, to market to buy a fat pig, but I came home without one jiggity jig. That's not to say I came home empty handed. Corn, at twelve ears for a dollar, was an unprecedented bargain, even for markets in this area. I loaded my basket with 24 ears and hatched a plan to do some recipe testing that I've postponed for a long time now. I've been holding on to two very old recipes that I wanted to try, and corn, at that price, provided the incentive I needed to finally proceed. Both recipes are variants of corn pudding. One of them turned out to be very pedestrian and is not worth your time. The other is Julia Child's corn timbale and it is interesting only because the recipe is hers. I must admit a prejudice going into this. I have never understood why it's necessary to take a delicious vegetable and try to make something of it that it's not. Corn is a very basic thing. A timbale usually is not. A timbale is a molded dish that holds a custard that's used to bind a mixture of cheese and vegetables or meat together. A true mold has high sides and is closed at the bottom, much like a charlotte pan. The dish is baked in a hot water bath and allowed to sit briefly before unmolding. The corn timbale is a good looking dish, but it takes a lot of butter and cream to get it to the table and I'm not much into showmanship these days. I'll let you read the recipe and decide if you want to proceed with it on your own. I found it to be pleasant, but strangely bland for one of Julia's recipes. If you don't have a corn creamer, you can use the large holes of a box grater to scrape the ears and make corn milk. Here's Julia's recipe. Bon Appetit! Kinda! Sorta! Maybe!

Corn Timbale...from the kitchen of One Perfect Bite, courtesy of Julia Child

Ingredients:
3 cups corn milk (scraped from the cob with a corn creamer)
6 large eggs
3 tablespoons minced onion
1 teaspoon salt
1/4 cup chopped parsley
2/3 cup fresh breadcrumbs
2/3 cup grated swiss cheese
2/3 cup heavy cream
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly-ground black pepper

Directions:
Butter an 9-cup charlotte mold or high-sided baking dish and line the bottom with a round of parchment paper. Whisk together corn, eggs, onion, salt, parsley, breadcrumbs, cheese, cream, red pepper, and black pepper. Pour into prepared charlotte mold. Set mold in a larger dish and pour boiling water around it to come two-thirds of the way up its sides. Bake at 350 degrees for 30 minutes, then turn down the oven to 325 and bake for 45 minutes. Let rest for 10 minutes, then unmold onto a serving plate. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Spoon Bread with Leeks and Gruyere Cheese - One Perfect Bite
Summer Corn Pudding - Stacey Snacks
Southwestern Corn Pudding - Janet is Hungry
Baked Corn Casserole - Never Enough Thyme
Corn Spoon Bread - Deep South Dish
Classic Corn Pudding with Cheddar and Chives - The Runaway Spoon
Corn Pudding - Closet Cooking

Pear Flognarde

From the kitchen of One Perfect Bite...This homely dessert, called a flognarde, is associated with provincial kitchens in the Limousin region of France. A flognarde is a clafoutis made with any fruit other than cherries. This dessert, like the clafoutis, is a cross between a pudding and a cake and it's made by pouring a custard-like batter over a layer of fruit. It's one of those rare desserts that can really be made with a wooden spoon or whisk. A pear flognarde lacks the pocked appearance of the versions made with berries, and because the fruit remains at the bottom the pan, it is characterized by a smooth and richly browned top. If you enjoy pears, you will love this dessert. Be sure to use ripe but firm fruit for the flognarde. Overripe pears will weep into the batter and you'll have unpredictable results. While the recipe utilizes heavy cream, no additional fat is used in its making. You can substitute light cream or half-and-half if you must, but it will change the texture of the dessert. It happens that this is one of my favorite desserts. It is easy to do and when pears are in season it has outstanding flavor. I have a bottle of pear liqueur that's been in my pantry for nearly 40 years. I'm very stingy with it and use it only to enhance the flavor of desserts I love. While I use a splash of it in the flognarde, it's a nice but not necessary addition to the batter. If you start with ripe and flavorful pears you'll do fine without it. Just make sure to put pear liqueur on your Christmas list. Do serve this while it is still warm. Here's the recipe.

Pear Flognarde...from the kitchen of One Perfect Bite

Ingredients:
4 ripe but firm Bartlet pears
1/2 cup + 1 tablespoon granulated sugar
3 large eggs
2 teaspoons vanilla extract
1-1/2 cups heavy cream
Optional: 1 tablespoon pear liqueur
6 tablespoons all-purpose flour, sifted
2 teaspoons ground cinnamon

Directions:
1) Preheat oven to 375 degrees F. Butter an 11 x 7 x 2-inch baking dish. Sprinkle with 1 tablespoon granulated sugar.
2) Peal and core pears. Cut in 1/2-inch dice. Arrange on bottom of baking dish.
3) Place eggs and sugar in a large bowl. Beat until mixture is pale yellow and fluffy. Add vanilla, cream and liqueur to mixture and beat just to combine. Add flour and cinnamon and beat until blended. Pour batter over pears.
4) Bake for 40 minutes or until puffed and firm. Remove from oven and serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Blueberry Flognarde - One Perfect Bite
Plum Clafoutis - The English Kitchen
Chocolate and Cherry Clafoutis - Cook Sister!
Strawberry Clafoutis - Delishhh
Peach Clafoutis - Sugar and Spice
Apple Walnut Clafoutis - Jungle Frog Cooking
Individual Strawberry Clafoutis - Baking Bites

Strawberry Bread Pudding - Pink Saturday

From the kitchen of One Perfect Bite...I know it's summer, and I know that 2010 has been declared The Year of the Pastry Chef. I'm okay with all that. It's not my intent to buck culinary trends, or the calendar for that matter. I know that sensible people don't make bread pudding in July and I suspect that most pastry chefs and food snobs feel this homely dish is not worthy of their attention. They're dead wrong. The Marquess de Queensbury Rules of the Kitchen clearly state that any dish, however homely, can be made at any time of year. The only condition attached to its execution is that the dish must be delicious. A stale loaf of bread and a glut of fresh field strawberries were my inspiration. My muse led me to a site called The Daily Loaf - The CL Cookbook where I found a recipe for strawberry bread pudding. I made a few minor changes to the recipe, put it in the oven and 40 minutes later had a wonderful dessert. The original recipe uses a caramel sauce for garnish. I thought that to be at odds with the strawberries, so I served ours with French vanilla ice cream. I really loved this and will use frozen berries to make it in the winter as well. I hope you'll try this simple dessert. It is wonderful. Here's the recipe.

Strawberry Bread Pudding...from the kitchen of One Perfect Bite, inspired by the Daily Loaf

Ingredients:
4 eggs
2 cups whole milk
1/2 cup white granulated sugar
1/4 cup golden brown sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
12 ounces crusty stale bread, torn or cut in bite-size pieces
2 cups fresh or frozen (thawed) strawberries, sliced

Directions:
1) Preheat oven to 350 degrees. Lightly grease an 8 x 8 x-2-inch pan. Set aside.
2) Combine eggs, milk, sugar (white and brown, vanilla extract, spices and salt in a small bowl. Whisk until blended.
3) Place bread pieces into a large bowl. Pour milk mixture over bread and toss to combine. Let sit for 15 minutes to allow milk to be absorbed into bread.
4) Fold in strawberries and pour mixture into baking dish.
5) Bake for 30 to 40 minutes, or until raised and puffy. Insert a toothpick into center and if it comes out fairly clean, it’s done. Let cool for a few minutes before serving. Yield: 8 to 10 servings.

Caramel Sauce

Ingredients:
1/2 stick of butter
1/2 cup of brown sugar

Directions:
1) Put butter in a small pan or sauce pan over medium heat and let it melt.
2) Add brown sugar and stir until it’s combined. Lower heat. Stirring constantly, let sauce slightly simmer until sugar is completely dissolved and it is slightly thickened, about 5 minutes. Remove from heat. Serve drizzled over warm bread pudding.

You might also enjoy these recipes:
Cranberry Bread Pudding - One Perfect Bite
Chocolate Bread Pudding - One Perfect Bite
Chocolate Bread Pudding - Beyond Salmon
Bread Pudding - Simply Recipes
Summer Pudding - David Lebovitz
Bread Pudding with Kahlua Sauce - Ravenous Couple
Nutella Bread Pudding - Su Good Sweets

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Greek-Style Yogurt Pie with Fruit Preserves

From the kitchen of One Perfect Bite...Tonight, out of an abundance of yogurt, I have yet another custard dessert to share with you. Not all stores in this area carry Greek yogurt, so, when it's available, I've been known to buy more than I really need and then end up scrambling to use it before it goes bad. This pie is an example of where my over exuberance in the dairy aisle leads. It's a Greek-style yogurt pie that, despite similar ingredients, is creamier and slightly sweeter than the yogurt pie we made and posted here a few days ago. It also has an interesting crust that is made from a mixture of white and whole wheat flour that is fortified with wheat germ. There are no berries in the pie but it is topped with a copious quantity of fruit preserves. You may prefer to use macerated fruit as a topping. You will find the pie needs the sweetness the fruit provides. While it is easy to make, there is significant wait time before the pie can be served. It's best to make the pie the night before you plan to serve it. It's worth the wait. Here's the recipe.

Greek-Style Yogurt Pie with Fruit Preserves...from the kitchen of One Perfect Bite, courtesy of Kyra at TasteBook

Ingredients:
Crust
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
3 tablespoons wheat germ
1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
Filling
2 cups whole-milk Greek yogurt
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/4 cup unsalted butter, melted
4 large egg yolks
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups fruit preserves, such as plum or strawberry

Directions:
1) To make crust: Preheat oven to 350 degrees F. Place flours, wheat germ, salt, and cinnamon in food processor bowl. Process to combine. Add butter and sugar; process until dough holds together. Press crust mixture into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Cover edge with foil. Bake until beginning to dry out, about 15 minutes. Transfer to a wire rack; let cool completely. (Leave oven on.)
2) To make custard: Stir yogurt, vanilla and zest in a bowl. Stir in butter and yolks. Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth. Pour into crust.
3) Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes. Transfer to a wire rack; let cool 1 hour. Spread jam over center of pie. Refrigerate at least 3 hours (up to overnight). Yield: 10 servings.

You might also enjoy these recipes:
Frozen Lemon Yogurt - One Perfect Bite
Yogurt Cheese Cake - One Perfect Bite>
Raspberry Yogurt Parfait - One Perfect Bite
Peach and Cream Fraiche (or Greek Yogurt Pie) - Smitten Kitchen
Yogurt Panna Cotta - Taste with the Eyes

Strawberry Yogurt Pie (Mansikkapiiras) - Pink Saturday

From the kitchen of One Perfect Bite...It's been a while since we've had a real "peasant" style dessert. While local berries won't be in markets for another six to eight weeks, the strawberries that are available to us are passably good. Years ago, I regularly made a dessert from Finland that used thick yogurt and blueberries to make a light custard pie called Mustikkapiiras. The custard filling covered a layer of berries that was baked in a cookie crust. It was light and not too sweet. The recipe I used came from the Moosewood Restaurant. I must admit I've played with this one. The recipe, as written, produced a scant amount of custard, so I've doubled the ingredients to produce a thicker layer of filling that gives this homely dessert more eye appeal. While any type of berry can be used, it's especially nice with seedless blackberries or strawberries. When strawberries replace blueberries, the Mustikkapiiras becomes a Mansikkapiiras. Here's the recipe I've adapted from the Moosewood original.

Strawberry Yogurt Pie...from the kitchen of One Perfect Bite, inspired by a recipe from Sunday at the Moosewood

Ingredients:
Crust
1/3 cup unsalted butter
1/4 cup granulated sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
Custard (this portion of the recipe has been doubled)
4 large eggs
1/2 cup granulated sugar
2 cups thick Greek-style plain yogurt
2 tablespoons lemon juice
2 teaspoons pure vanilla extract
1 teaspoon almond extract
2 tablespoons cornstarch
Berries
2 cups sliced strawberries or other fresh berries

Directions:
1) To make crust: Butter and flour a 9-inch quiche pan with 1-1/2-inch sides. Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar. Add egg, and blend well. Combine flour and baking powder and sift into wet ingredients to form a soft dough. With flour dusted fingers, pat dough into bottom of prepared pan. Push dough up to cover sides of the pan. Refrigerate while making custard.
2) To make custard: Mix eggs, sugar, yogurt, lemon juice, vanilla extract, almond extract and cornstarch in a medium bowl. Beat until smooth. Place berries in bottom of pie shell. Pour in filling and smooth to coat berries. Bake for 50 - 60 minutes, until crust is browned and custard has set. Chill well before serving. Yield: 8 - 10 servings.

You might also enjoy these recipes:
Frozen Lemon Yogurt - One Perfect Bite
Yogurt Cheese Cake - One Perfect Bite
Raspberry Yogurt Parfait - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Lemon Custard

From the kitchen of One Perfect Bite...We are a family of lemon lovers. Years ago this recipe was the filling for a lemon custard pie. It was unusual because it used buttermilk and sour cream to produce a tang that couldn't be attributed simply to lemon. As time passed and calories became a consideration, I simply did away with the crust and cooked the filling as I would a lemon pudding. We still love the dessert. It is easy to do and very much like an old-fashioned lemon pudding that has a layer of cake topped with a layer of custard. It requires no additional sauce because the top layer is so creamy. I do use a bit of zested lemon to garnish the cake. If you're fussy, you can blanch and candy the zest. I don't bother because this is meant to be a reasonably quick treat for family and close friends. I do like to serve these with macerated blue or black berries.Here's the recipe.

Lemon Custard...from the kitchen of One Perfect Bite

Ingredients:
6 large eggs, separated
Grated zest and juice of 3 large lemons
2 cups granulated sugar
3/4 cup flour
1 cup whole milk
1 cup reduced-fat buttermilk
1 cup light sour cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
Zested lemon strips for garnish

Directions:
1) Preheat the oven to 350 degrees F. Lightly coat 8 1-cup molds or 2 9 x 2-inch flan pans with cooking spray. Set aside.
2) Place egg yolks in bowl of an electric stand mixer and beat until they are pale yellow. Add zest. Slowly add lemon juice, beating to incorporate.
3) Add sugar and flour and beat slowly until incorporated. Reduce speed and add milk, buttermilk and sour cream, beating to incorporate. Set aside.
4) In a separate large bowl, beat egg whites until stiff peaks form. Gradually fold whites into egg yolk mixture.
5) Fill prepared molds with batter. Place in a large roasting pan. Transfer to center rack of oven. Pour boiling water into pan until it comes halfway up sides of molds. Bake until cake tester inserted into center of molds comes out clean, about 60 to 75 minutes. Carefully remove pan from oven, but do not remove molds from pan. Allow water to cool to room temperature. Unmold and chill before serving. Garnish with zested lemon strips. Yield: 8 1-cup molds or 2 9-inch flans.

Orangery Pine Nut Tart

From the kitchen of One Perfect Bite...This is a lovely, easy to prepare tart that's wonderful to serve to friends who know and love good food. The shell is made from a sweetened short pastry and the filling is a lightly orange flavored custard that's made with cottage cheese and pine nuts. This is a great recipe to have on hand for those occasions when you want something that will set you apart from the crowd. It's sweet, but barely, and the pine nuts give it an unexpected texture. The tart is based on one that is popular in Italy. I hope you'll give it a try.

Orangery Pine Nut Tart ...From the kitchen of One Perfect Bite

Ingredients:
Pastry
1-1/4 cups all-purpose flour
5 teaspoons granulated sugar
1/2 cup (1 stick) unsalted butter, cot in 1/2-inch dice
1 tablespoon water
Filling
1-1/4 cup small curd cottage cheese
1/4 cup heavy cream
3 large eggs, lightly beaten
Grated zest of 1 large orange
1 cup pine nuts

Directions:
1) To make pie shell: Place flour, sugar and salt in a bowl and rub butter between fingers until crumbs form. Add water and mix with a fork until a soft dough forms.
Wrap and chill for at least 30 minutes.
2) On a lightly floured surface, roll dough to fit a 9-inch loose bottomed tart pan. Prick dough all over with a fork and chill for 30 minutes. Preheat oven to 375 degrees F.
3) Line shell with foil and filled with rice or dried beans and bake for 15 minutes.
Remove foil and filler and cook for 15 minutes longer. Transfer to a cooling rack. Lower oven temperature to 325 degrees F.
4) To make filling: Place cottage cheese, cream, eggs, sugar, grated orange zest in a bowl. Beat to combine. Fold in 1/2 cup pine nuts. Pour filling into prepared shell.
Sprinkle top with remaining pine nuts. Bake for 35 minutes, or until just set. Cool slightly before serving. Yield: 8 servings.

Recipe adapted from Fantastic Food - Chocolate and Baking

Pumpkin Panna Cotta with Orange Caramel Sauce

I love Thanksgiving. We join hands with those we love and unloose from memory the spirit of those who once occupied chairs now empty at our table. We give thanks, we celebrate, we eat and, when you've lived as long as I have, you remember. We lived in a basement flat the first year we were married. Papa and Mama S. lived above us and while Papa embraced us quickly it took Mama a bit longer. Once that embrace occurred she was determined to pass on what she thought every girl should know - life, men and the world were all fair game. Mama's world was full of ghosts, border guards and fears held, just barely, at bay. I made the mistake, that first Thanksgiving, of sharing with her my desire to leave school. Oh, my! I have an ear for languages and dialect but I won't use either to color portraits of the people I've loved. It can, too, easily be seen as sport, so I'll share only the anglicized version of the advice I received from Mama S. In her world babies did not have babies, women wore all their jewelry all the time (as bankable as cash) and those fortunate enough to receive an education did not leave school because they were tired. The keystone of her argument..."assure your future lest you have to move your tent to another village." God bless her; that wise old survivor, whose tent had moved to many villages, predated the women's movement by a decade. All of this was said over the components of a custard the night before Thanksgiving. Mama made a pumpkin flan that was not to be believed, but the flan, unusual back then, is common now, so I thought I'd share this with you instead. Pumpkin custards --- made rich with cream, flavored with orange and spices, and stiffened with gelatin --- are served with a sauce of brown sugar, butter, and orange. It's an easy, elegant alternative to pumpkin pie, it's gorgeous to look at and the recipe can be doubled. What's not to like?

Pumpkin Panna Cotta with Orange Caramel Sauce

Ingredients:
1 cup cooked pumpkin puree or canned pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups half-and-half, divided use
1 cup heavy cream
1 envelope unflavored gelatin
1 teaspoon vanilla
1 tablespoon freshly grated orange zest
1 cup sour cream
Orange Caramel Sauce
4 tablespoons butter or margarine
1/3 cup light brown sugar
1/4 cup orange juice
1 tablespoon freshly grated orange zest

Directions:
1) Grease six 6-ounce ramekins or custard cups with butter or vegetable spray. Set aside.
2) Process pumpkin puree, sugar, cinnamon, ginger, mace, nutmeg, cloves and salt in a food processor fitted with a metal blade for 1 minute. Add 1 cup of the half-and-half and process for 1 minute longer. Transfer the pumpkin mixture to a 3-quart heavy-bottomed saucepan. Whisk in 1 cup heavy cream and cook over medium-low heat until the mixture comes to the simmer. Cook for an additional 3 minutes, stirring occasionally. Remove from the heat.
3) Meanwhile, in a small microwave container, combine 1/2 cup half-and-half and the gelatin. Allow gelatin to soften for 2 to 3 minutes, then heat in a microwave about 30 seconds on high-power until the gelatin has dissolved. Add the gelatin to the pumpkin mixture along with the sour cream, vanilla and orange zest; mix well. Pour the mixture into prepared molds and refrigerate for at least 4 hours.
4) Shortly before serving, melt butter and brown sugar together in a small saucepan set over medium heat. Add the orange juice and simmer until the mixture is thick and smooth. Stir in the orange zest and set aside.
5) To serve, unmold and turn the panna cotta onto dessert plates. Drizzle with warm Orange Caramel Sauce. Yield: 6 servings.