Simple Scrumptious Strawberry Mousse

From the kitchen of One Perfect Bite...To think they said it wouldn't last. Yet here we are, 50 years, 2 days, 3 hours, 4 minutes and 20 seconds into the impossible union that still seems to be working. The Silver Fox and I had a wonderful weekend and can't wait to see what the next 50 years bring. The suitcases have been unpacked and I'm back in the kitchen, putting together the dishes that I'll be featuring this week. The first of them is very simple and I highly recommend it to you when strawberries are truly in season and at the peak at the peak of flavor. I had to help the berries I used by boosting their flavor with a teaspoon of strawberry extract which can be found in most large supermarkets. I also substituted an 8-ounce container of non-dairy topping for the whipped cream used in the original recipe. The mousse is delicious when made with heavy cream or a mixture of cream and whipped topping, but we've had a weekend of caloric overload and it seemed judicious to cut back where I could. You will love the simplicity of this recipe and I guarantee you'll love the flavor of this mousse-like creation. The original recipe, developed by Lisa Sewall appears below. This weekend I was asked to share the recipe for a long and happy marriage. Truth is, there isn't one, but I have a couple of thoughts to share with you. Despite the temptation, never coast. You have to work at this thing. Perhaps even more important, don't both of you go crazy at the same time. Marriage is like a seesaw and one of you has to hold it together when the other guy is down. Above all keep, your sense of humor and learn to laugh at yourself as well as the love of your life. That ability to laugh is really important. I'd put my prescription in recipe format but there are too few ingredients and too many variables to make it workable for all. Just remember to preheat that oven.

Strawberry Mousse...from the kitchen of One Perfect Bite inspired by Lisa Sewall

Ingredients:
1 pound fresh strawberries, hulled and coarsely chopped (about 4 cups)
1/2 cup superfine sugar
Juice of 1/2 lemon
1 envelope (1 scant tablespoon) unflavored powdered gelatin
1/4 cup cold water
1-1/4 cups heavy cream
1 cup sliced fresh strawberries (for garnish)

Directions:
1) Combine sugar and  1 pound of strawberries in bowl of a food processor. Process until a smooth puree forms. Pour puree into a large bowl and stir in lemon juice. You should have about 2-1/2 cups puree.
2)  Place water in a small microwave bowl. Sprinkle gelatin over the water. Let it sit a few minutes until softened. Microwave on High power until gelatin dissolves, about 1 minute. Remove from microwave and slowly whisk gelatin into the strawberry puree.
3) In a bowl, beat cream until it holds soft peaks. Gently fold cream into the strawberry mixture. Divide mousse among 8 bowls or ramekins. Cover and refrigerate for at least 2 hours or until set. Just before serving, garnish each bowl or ramekin with sliced berries. Yield: 8 servings.








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Traditional Irish Apple Barley Pudding

From the kitchen of One Perfect Bite...I should deny any knowledge of its existence, but that would make me guilty of mendacity of the highest order, so, I will instead admit that I have more than a passing acquaintance with top milk. When I was very young, milk was delivered to our home quite early in the morning. In the winter months, freezing temperatures would cause the cream in the milk to rise and pop the paper seal  that topped the bottle, producing a popsicle-like protrusion that rose 2 to 3 inches above the rim of the bottle. We called the top milk poor man's cream and I can assure you it never went to waste. I mention that only because my Irish grandmother used the top milk to make the apple and barley pudding that I want to share with you tonight. This is a very traditional Irish dessert that was originally created to use up  the surplus apples that remained after cider making.  These apples were covered in straw  and buried in the coolest place that could be found on farms, and while they became mealy and wrinkled, they did not lose their flavor while in winter storage. They were paired with a small amount of barley which also was locally grown and cooked down to a thick puree that was lightly sweetened and chilled until it set. The tart pudding was served with cream that mellowed it and gave it a lovely richness. This is not a dessert for the masses, but if you're looking for an authentic, yet easy to make, novelty for St. Patrick's Day, you might want to give this recipe a try. The barley and the pectin in the apples produce a smooth, yet thick applesauce that can hold its shape.  While cream was stirred into the original puddings just before they were served,  these days the cream is more likely to be  whipped and layered with the pudding in parfait glasses. This is a dessert worth trying, if only for its curiosity value. It's very simple to make and it may appeal to those of you who do not like your desserts to be too sweet. Here is how its made.


Apple Barley Pudding ...from the kitchen of One Perfect Bite inspired by Ethel Minogue's Modern and Traditional Irish Cooking

Ingredients:
4 cups water
1/4 cup pearl barley
1-1/2 pounds tart apples, cored, peeled and thinly sliced
1/4 cup lemon juice
1/4 cup + 1 tablespoon granulated sugar, divided use
1 cup heavy cream for beating or 2 tablespoons heavy cream to stir into pudding

Directions:
1) Add water to a heavy pot, add barley, and bring to a boil. Add sliced apples and cook gently until both barley and apples are soft, about 30 to 40 minutes. Remove mixture from heat and puree -- either in a blender, or in pot using an immersion blender.
2) Return mixture to pot and stir in the 1/4 cup sugar and lemon juice. Bring to a boil again. Boil for about five minutes, or until syrupy bubbles form. Remove remove from heat and cool.
3) When cooled to room temperature, transfer to another container and refrigerate until very cold. If you prefer a truly simple dessert, stir 2 tablespoons cream into pudding. If you wish to be a bit more fancy, whip 1 cup of heavy cream with 1 tablespoon sugar and layer with pudding in parfait glasses. Yield: 4 to 6 servings.






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Cat-Skinner's Carrot Cake

L'shanah tovah - Happy New Year to all who are celebrating.

From the kitchen of One Perfect Bite...There is no need to call the ASPCA. In logger jargon, a cat-skinner is the operator of a bulldozer that is used to move felled trees from the forest floor to trucks where they are loaded and taken to a mill. It is hard, hot and dangerous work, the kind that builds an appetite and assures there will be takers for delightfully dense and pudding-like cakes such as this. In 2010, the organizers of the first-ever Great Oregon Coast Potluck-Off, challenged the community to come up with dishes that would redefine what a pot-luck dinner could be. This unique carrot cake was the winner. It was made by a team from the First Christian Church of Newport and judges were impressed by its slightly tropical flavor and the liquid frosting that formed a glaze as it was absorbed into the still warm cake. The cake is delicious and quite easy to make. While it is sweet, it is not cloying and when served warm with a dollop of cream, it really is delightful. What the cake lacks in refinement, it makes up for in flavor, and if you enjoy a good bread pudding, I think you'll like this cake. Here's how it is made.

Cat-Skinner's Carrot Cake...from the kitchen of One Perfect Bite courtesy of the First Christian Church of Newport and Grant Butler of The Oregonian

Ingredients:
Cake
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla
2 cups granulated sugar
2 cups shredded or finely chopped carrots
1 8-ounce can crushed pineapple, drained
1 cup flaked sweetened coconut
1 cup chopped walnuts
Frosting
1 cup granulated sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon light corn syrup
1/2 cup butter (1 stick)

Instructions:
1) Preheat oven to 350 degrees F. Lightly butter and flour a 9-by-13-inch baking pan.
2) To make cake: Sift flour, cinnamon, baking soda and salt together in a medium bowl.
In a large bowl, beat eggs with a hand mixer or whisk until they are smooth. Add buttermilk, oil, vanilla and sugar and mix until sugar has dissolved and ingredients are fully incorporated. Add dry ingredients and continue beating until smooth, about 1 minute. Stir in carrots, pineapple, coconut and walnuts. Pour batter into the prepared pan. Bake for 45 to 55 minutes.
3) To make frosting: Combine sugar, buttermilk, baking soda, corn syrup and butter in a medium saucepan. Bring to boil over medium-high heat and boil for 5 minutes, stirring occasionally. Pour hot frosting evenly over warm cake, allowing frosting to soak in. Yield: 16 servings.

One Year Ago Today:  Julee Rosso and Sheila Lukin's Carrot Cake

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Three Years Ago Today: Kartoffel Suppe - Bavarian Potato Soup

Frothy Whipped Berry "Parfaits"

Photo courtesy of Betty Crocker




From the kitchen of One Perfect Bite...The Sirens occasionally try to lure me to their islands. Fortunately, I know my own weaknesses and usually stand my ground. My restraint, however, failed me when I saw the first photo in today's post. I found the recipe for that beautiful dessert on the Betty Crocker website. I wasn't much interested in some its elements, but I loved the possibilities of what could be done with the yogurt, gelatin and fresh berries that formed the base of the dessert. So, I took just the three ingredients and came up with the recipe that appears below. This is a featherlight, almost frothy, dessert that is packed with the flavor of the berries that are used to extend it. If you have a sweet tooth, this dessert will disappoint you, but if your dessert tastes run more to the tartly sweet, I really think you will enjoy this nearly effortless treat. I use full fat Greek yogurt and lots of fresh berries when I make this. If the berries are not fully ripe, I add a tablespoon or two of baker's superfine sugar and a teaspoon of pure berry extract to bring them up to snuff. The berry extracts can be found here. This dessert is best served on the day it is made. I hope you'll give these frothy parfaits a try. They can be made with any type of berry and I really think you'll enjoy them. Here's the recipe.

Frothy Whipped Berry "Parfaits"...from the kitchen of One Perfect Bite inspired by Betty Crocker

Ingredients:
1 cup boiling water
1 box (4-serving size) strawberry-flavored gelatin
2/3 cup Greek yogurt
2 cups diced fresh strawberries
Optional: 1 teaspoon pure berry extract
Optional: 1 to 2 tablespoons superfine sugar

Directions:
1) In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. If using, stir in berry extract and superfine sugar. Cover; refrigerate until thickened but not set, about 60 to 90 minutes.
2) Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in diced strawberries. Spoon into 8 (1-cup) parfait glasses or clear coffee mugs. Cover; refrigerate about 1 hour or until firm. Yield: 8 servings.

Peanut Butter and Milk Chocolate Pudding

From the kitchen of One Perfect Bite...What do you have a taste for? Today's adventure started with that simple question. The answer came quickly and was as straightforward as the question. It turns out, he wanted something made with chocolate and peanuts. Peanuts were out, but I knew I could make him something that was more easily digestible yet still peanut flavored. Last year, I made a special dessert from a recipe that I had found in Bon Appetit magazine. It was a layered pudding that contained chocolate, peanut butter and whipped cream. I'd love to tell you, we loved that pudding, but, truth be told, it was simply too rich for our palates. The first bite was delicious, but the pudding quickly became cloying and its creaminess left an unpleasant coating on the tongue. Normally, I would have tossed the recipe, but the taste of that first bite was so extraordinary it convinced me that the pudding was worth saving. I did some experimenting and by eliminating the heavy cream I was able to make something we really liked. Now I must tell you there are folks out there who love the richness of the original dessert. For that reason, the recipe that appears below is an exact copy of the one that appeared in the magazine. I used only milk in the pudding layers I made tonight  and cut way back on the amount of cream I used to top them. I effectively ditched the richness but kept the flavor of the combination we like so much. If you like puddings, I hope you'll give this dessert a try. Here's the original recipe.


Peanut Butter and Milk Chocolate Pudding...from the kitchen of One Perfect Bite courtesy of Bon Appetit Magazine

Ingredients:

Peanut Butter Pudding

1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1-3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
1 teaspoon vanilla extract

Chocolate Pudding

6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
1-1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract

Whipped Cream Topping

1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

Directions:
1) To make peanut butter pudding: Whisk sugar, cornstarch and salt in a large saucepan. Slowly add milk and cream. Place pan over medium heat and whisk until mixture comes to a boil. Continue cooking, stirring constantly, until mixture thickens, about 1 minute. Add peanut butter and boil, whisking often, until mixture thickens again, about 1 to 2 minutes longer. Remove pan from heat. Stir in vanilla extract. Place 1/3 cup pudding in each of six 1-cup dessert glasses. Chill while preparing chocolate pudding.
2) To make chocolate pudding: Whisk sugar, cornstarch, unsweetened cocoa powder and salt in a heavy large saucepan. Gradually whisk in milk and cream. Stir over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. Spoon 1/3 cup chocolate pudding over peanut butter layer in each dessert glass. Chill puddings, uncovered, until cold, at least 2 hours. To keep overnight, cover with plastic wrap.
3) To make whipped cream topping: Whisk cream and powdered sugar in medium bowl until soft peaks form. Spoon topping over pudding and serve.Yield: 6 servings.

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Two Tears Ago Today: Black Bean Hummus with Crispy Corn Chips

Three Years Ago Today: Buttery Sun-Dried Tomato Rolls

Strawberry Pudding

From the kitchen of One Perfect Bite...Bob and I celebrated our 49th anniversary last night with a strange pick up meal. Many of you know that the Silver Fox recently had an intestinal obstruction that required a laparotomy. While he is much better and finally up and about, his appetite and sense of smell are still not what they were. I'm trying to avoid serving strongly flavored and wildly aromatic foods until I know the comeback kid is really back and can handle his regular diet. That won't be much longer now, but this brief period of restriction did put a crimp in our celebration. Our feast consisted of egg flower soup, poached chicken, and steamed broccoli. I know you're dying to know what we had for dessert. I've been making a lot of puddings this week, mostly lemon flavored, so, I decided to vary the menu a bit and make a pudding using the strawberries I had in the refrigerator. I had seen a recipe at The Prepared Pantry that combined ingredients used in a puddings with those used in a mousse and it seemed worth trying. While I substituted whole milk for the cream in their version and had to strain the berries to remove small seeds, I basically used the recipe as it was written. The end result was passably pleasant and pink, but not at all inspired. I think I'll do ice cream or a true mousse next time around. Here's the recipe I used for the strawberry pudding.

Strawberry Pudding...from the kitchen of One Perfect Bite courtesy of The Prepared Pantry

Ingredients:
3/4 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups strawberry puree strained to remove the seeds
2 whole eggs
3 large egg whites
3 cups cream
2 tablespoons butter
2 teaspoons vanilla

Directions:
1) Whisk sugar and cornstarch together in a heavy saucepan. Stir in strawberry puree and milk. Cook and stir over medium heat until mixture is thick and bubbly. Cook for two minutes more and then remove from heat.
2) Whisk whole eggs and egg whites in a small bowl. Temper eggs by drizzling one cup of hot liquid into egg mixture while stirring.
3) Add tempered egg mixture to contents of pan. Bring mixture to a gentle boil and simmer until mixture reaches 160 to 165 degrees, about two additional minutes. Remove from heat and stir in butter and vanilla.
4) Pour pudding into a bowl or dessert cups, cover with plastic wrap. Refrigerate to chill. Yield: 6 servings.

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

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Kerry Apple Cake

From the kitchen of One Perfect Bite...Did you know that St. Patrick is said to have planted apple trees in Ireland? Apples have been grown in Ireland for at least 3000 years and legend has it that he planted an apple tree in Ulster County at the ancient settlement of Ceanoga near, what is today called, Armagh. While it is a lovely tale, it's more likely that the Druids, who used apple trees in their rituals, were the ones who first tended apple orchards in Ireland. Prior to English rule, Ireland was governed by a system of law that was codified and administered by the Brehons, who were the successors to the Celtic druids. The Brehons were charged with the preservation and interpretation of laws that had been established by centuries of oral tradition.The Irish took their apple trees seriously. Brehon law stipulated that anyone cutting down an apple tree would be subject to a financial penalty that included the surrender of five cows. I'm not sure what happened to those who had no cows to surrender, but we can be sure they were fined or punished for their transgression. Desserts and beverages made from apples are very popular in Ireland. This lovely apple cake, developed by Margaret Johnson, is a case in point. In Ireland this dessert would be made with Bramley apples, but any tart baking apple can be substituted. I do have to warn you that this dessert is more like a pudding than cake and it should be served warm, fresh from the oven. I don't think it ages at all well. That being said, this is a fast, easy and inexpensive family treat that is especially appealing to children. Not everyone enjoys apple pudding, but those of you who try this will not be disappointed. Here's the recipe.

Kerry Apple Cake...from the kitchen of One Perfect Bite courtesy of Margaret Johnson

Ingredients:
1/4 cup (1/2 stick) butter
1 cup sugar
1 egg beaten
4 Granny Smith apples cored, peeled, and diced (2 cups)
1/4 cup chopped walnuts
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup all-purpose flour
Whipped cream or vanilla ice cream

Directions:
1) Preheat oven to 350 degrees F. Generously grease an 8-inch square cake pan.
2) In a large bowl, cream butter and sugar together until light and fluffy. Add egg, apples, nuts, and vanilla and stir well. Sift in dry ingredients and mix well with a wooden spoon or your hands. This is a very stiff batter.
3) Scrape batter into prepared pan and bake until cake is lightly browned and a skewer inserted into its center comes out clean, about 45 minutes. Let cool in pan for 5 minutes, then unmold and serve hot or cold with whipped cream or vanilla ice cream. I was not able to unmold my cake, so I sliced and served it from the pan. Yield: 8 to 10 servings.







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Irish Cream Pudding Parfait

From the kitchen of One Perfect Bite... When Irish eyes are smiling...Our youngest grandson has a smile that lights a room and, at the ripe old age of two, has passed Blarney 101 with a proficiency that suggests he has an Irish soul. This year his treat on St. Patrick's Day will be lime Jello, but I thought it would be fun to post recipes for dishes I know he and our other grandsons will enjoy as they get older. So, I hope you're ready for a week of Irish treats, some of which are authentic and actually come from the old sod. The remainder are simply delicious and will be included because they reference Irish history or use an unmistakably Irish ingredient. I wanted to start with the most outrageous of the bunch. This parfait is expensive and fairly difficult to make. It also uses a lot of heavy cream that many of you will object to. All that being said, I think your time and money will be well-spent and those of you who try this in small portions will be really pleased. This is a keeper that is worth the occasional calorie splurge. The recipe I use came from News Canada and it is a simplified version of a dessert that was developed for Bailey's Irish Cream liqueur. Irish cream can easily be made at home and I've included a link below for those of you who would like to make your own. It is possible to replace some of the heavy cream used to make this parfait with light cream or half-and-half, but I don't recommend it. This was meant to be an extravagant once a year indulgence. There are other healthier treats coming later in the week for those of you find this dessert too rich. Here's how this pudding parfait is made.

Irish Cream Pudding Parfait...from the kitchen of One Perfect Bite courtesy of newscanada.com .

Ingredients:
Pudding
1-1/2 cups heavy cream, divided
3/4 cup Irish cream liqueur, divided
3/4 cup lightly packed brown sugar
6 egg yolks
Pecan Crunch
1-1/2 cups coarsely chopped toasted pecans
4 large oatmeal cookies, crumbled
1-1/3 cups toffee bits
Topping
1/2 cup heavy cream
2 teaspoons vanilla extract
Pinch cinnamon

Directions:
1) To make pudding: Combine 1 cup heavy cream, 1/2 cup of liqueur, brown sugar and egg yolks in top of a double boiler. Place over a saucepan of simmering (not boiling) water; do not let bottom of bowl touch the water. Using an electric hand mixer, beat until mixture is thick enough to coat back of a wooden spoon, or until a thermometer registers 160 degrees F, about 8 minutes. Remove from heat and continue to beat until cool; about 6 minutes. Mix in remaining liqueur. In a separate bowl, beat remaining whipping cream to form medium peaks. Fold into pudding mixture. Cover and chill for at least 6 hours and up to 2 days. Mixture will thicken as it chills.
2) To make pecan crunch: Combine pecans, oatmeal cookies and toffee bits in a bowl. Set aside.
3) To make topping: In a separate bowl, beat together whipping cream, vanilla and cinnamon to form medium peaks. Set aside.
4) To serve: Layer each of six dessert glasses with 1/4 cup of pudding and top each with 2 tablespoons of pecan crumble. Repeat layering once more. Top with a dollop of whipped cream and another 1 tablespoon of pecan crumble. Serve immediately or refrigerate for up to 1 hour before serving. Yield: 6 servings.









Irish Moonshine - Homemade Irish Cream Liqueur

















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Avocado Pudding with Chocolate and Coconut

From the kitchen of One Perfect Bite...This simple silky pudding is a great way for those with a sweet tooth to end a meal. The pudding comes together in minutes and it has enormous appeal for those who crave chocolate desserts. The avocados add a rich silkiness to the pudding that's usually not found in simple desserts, while the coconut milk adds a layer of flavor more typical of something you might be served in the tropics. Variations of this recipe are common on the internet, so it is very difficult to trace the recipe to its original developer. While I have substantially changed its form, I must credit The Taste Space for the inspiration that led to my version of the recipe. I also have to thank the folks at SoCal Avocados for the generous gift that made this past week of testing and experimentation possible. You can find their website, here. As you glance through the ingredient list, you'll see many spots where it would be possible to make substitutions of your own choosing. I liked this recipe and I think you will, too. Here's how the pudding is made.

Avocado Pudding with Chocolate and Coconut...from the kitchen of One Perfect Bite

Ingredients:
2 ripe avocado (about 2 cups mashed)
3 tablespoons honey, or to taste
1/2 cup + 2 tablespoons cocoa powder, sifted
1/4 to 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch of cardamom
1 teaspoon lemon juice
1 cup unsweetened coconut milk

Directions:
Blend all ingredients, except coconut milk, in a food processor or blender until smooth. With blender running, drizzle in coconut milk, and pulse until absorbed. Spoon pudding into dessert cups. Chill. Yield: 4 to 5 servings.







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German Apple Pudding

From the kitchen of One Perfect Bite...One of the dishes we had last week was a Bavarian potato soup called Kartoffel Suppe. The soup, which you can find here, is very easy to make and it is a great way to beat back the damp chill of a winter evening. It is, however, peasant simple in its construction and demands some extras to perk it up and help make it a satisfying meal. A salad and a good seeded rye bread helped round out the menu but the coup de gras was an apple dessert that scores points for its down to earth good taste and the memories it evokes. The Silver Fox had this often as a child and despite its simplicity, it remains a favorite of his. His mother was a wonderful cook and I have good reason to suspect he finds my version almost, almost mind you, as good as hers. The dish is quick and easy to make and it is delicious in the way that only comfort food can be. It can be assembled in about 15 minutes and on the table in an hour. The recipe is uncomplicated save for one instruction that will seem counterintuitive. You will be asked to pour boiling water on top of the apple mixture but not to stir in in. It is really important that you follow this directive even though the pudding will look really strange until its fully baked. I promise it will come together and you'll have a lovely dessert that resembles apple pie filling, but is less sweet and more intensely apple flavored. The pudding should be served while it is warm. It is wonderful served with a scoop of vanilla ice cream, and delicious if you can add good coffee and great conversation. Here's the recipe.

German Apple Pudding...from the kitchen of One Perfect Bite

Ingredients:
4 cooking apples, peeled and sliced
1 cup of brown sugar
1 cup of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1 teaspoon vanilla extract
4 ounces cream cheese, softened
2 cups boiling water or boiling hot apple cider

Directions:
1) Preheat oven to 400 degrees F.
2) In a deep 2 quart baking pan, mix together sugar, flour, baking powder, salt, and cinnamon. Add apple slices and mix until coated with flour mixture. Combine milk and vanilla and add to flour mixture. Stir until everything has been moistened. Smooth out the top.
3) Place softened cream cheese in a mixing bowl and cover with boiling water. Blend with a whisk until cheese dissolves and mixture looks milky.
4) Put filled baking pan on rack in oven. Pour milky mixture over top. DO NOT STIR.
5) Bake for 40 minutes or until top is golden brown. Let cool slightly before serving. Sprinkle extra cinnamon-sugar on top if desired. Yield: 8 servings.









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50 Women Game Changers in Food - #23 Nancy Silverton - Butterscotch Budino

From the kitchen of One Perfect Bite...Nancy Silverton, founder of Campanile restaurant and the famous La Brea Bakery in Los Angeles, has recently partnered with Mario Batali and Joe Batianich in a venture that led to the creation of two new restaurants, Osteria Mozza and Pizzeria Mozza. Her eighth book, The Mozza Cookbook, was also published this fall. She was raised in Encino, California and attended Sonoma State College before dropping out to attend Le Cordon Bleu in London. She returned to California and began her career in the pastry kitchen of Michael's restaurant in Santa Monica. She perfected her pastry skills when she returned to Europe to study at the Lenotre Culinary Institute in France. When she returned to the United States she became the head pastry chef at Wolfgang Puck's restaurant, Spago. She left Spago to open her own restaurant, Campanile, but in the process found she was unable to find a source for the type of bread she had tasted and learned to make in Europe. To fill that need, she began to teach the art of sourdough bread baking and went on to establish the reknowned La Brea Bakery. She sold the bakery for 6 million dollars, but lost all of it in when the Madoff Ponzi scheme unraveled. As resilient as the spores in her sourdough, she has moved on to partner in the "Mozza" restaurants and continues to write and teach. She is completely deserving of the position she's earned on the Gourmet Live list of 50 Women Game-Changers in Food. I have a great deal of admiration for this woman and I was a bit nonplused when the time came to pick a recipe to showcase her work. I toyed with the idea of making bread, but when I saw and tested her recipe for Butterscotch Bodino the game plan changed. Her breads are wonderful, but this signature pudding will make your socks go up and down. It is sublime. I really hope you'll try it. Here's the recipe.

Butterscotch Budino with Caramel Sauce and Whipped Crème Fraîche...from the kitchen of One perfect Bite courtesy of Nancy Silverton

Ingredients:
Budino
3 cups heavy cream
1-1/2 cups milk
1 cup + 2 tablespoons firmly packed dark brown sugar
1/2 cup water
1 teaspoons kosher salt
1 large egg
3 large egg yolks
5 tablespoons cornstarch
5 tablespoons butter
1-1/2 tablespoons dark rum
Caramel Sauce
1/2 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons light corn syrup
1/2 cup sugar
2 to 4 tablespoons water
Whipped Crème Fraîche
1-1/4 teaspoons fleur de sel
1/4 cup heavy cream
3/4 cup crème fraîche

Directions:
1) To make budino: Combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit without stirring until edges start to brown. Tilt pot as needed to assure even browning. Cook until mixture is a deep dark brown, smells nutty and is caramelized, about 10 minutes. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk caramel cream, a cup at a time, into egg mixture until half of it is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 (6-ounce) ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
2) To make caramel sauce: Combine cream and vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside. Combine corn syrup and sugar in a large heavy bottomed saucepan. Add enough water to make a wet sandy mixture. Cook over medium-high heat until mixture is medium amber in color, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
3) To make cream topping: Whisk heavy cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping. Yield: 10 servings.

The following bloggers are also featuring the recipes of Nancy Silverton today. I hope you'll visit all of them. They are great cooks who have wonderful blogs.


Val - More Than Burnt Toast, Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey, Heather - girlichef
Miranda - Mangoes and Chutney, Jeanette - Healthy Living
April - Abby Sweets, Katie - Making Michael Pollan Proud
Mary - One Perfect Bite, Kathleen - Bake Away with Me
Viola - The Life is Good Kitchen, Sue - The View from Great Island
Barbara - Movable Feasts, Kathleen - Gonna Want Seconds
Amy - Beloved Green,Jeanette - Healthy Living
Linda - Ciao Chow Linda, Linda A - There and Back Again
Martha - Lines from Linderhof, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things

Next week we will highlight the career and recipes of Paula Deen. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, November 14th.

Frozen Pudding Cream Cake with Candy Bar Crunch Topping

From the kitchen of One Perfect Bite...This is an easy dessert that demands more time than talent from its cook. It is also one of those desserts that people either love or hate. As far as I've been able to determine, the recipe first appeared in Taste of Home Magazine where it was called Pistachio Cream Dessert. How simple is it? Instant pudding is mixed with softened ice cream and then poured into a crumb crust and refrozen. Once it's set, the cake is covered with whipped topping and sprinkled with crushed candy bars. Now, I must tell those of you who are inwardly groaning that it's not that bad a dessert. It may never be your favorite, but lots of people love it and, should you decide to make it, your reputation won't be tarnished. It's important to know that in addition to pistachio, coconut, banana or butterscotch pudding can also be used to make the dessert. Pistachio is my least favorite of the flavors, but its lovely green color is visually stunning and makes for a great presentation. I personally love to make this using banana pudding. You can also vary the type of crumbs used to make the cake base and any candy bar that has a bit of texture can be used for topping. I don't much care for whipped topping, but I found that when it's folded into an equal measure of lightly beaten cream my arguments against it tend to fade. This is a rich dessert that keeps well. I think those of you who try it will think it worth the time it took to make. Here's the original recipe.

Frozen Pudding Cream Cake with Candy Bar Crunch Topping...from the kitchen of One Perfect Bite adapted from Taste of Home Magazine

Ingredients:
1 cup crushed butter-flavored crackers
1/4 cup butter, melted
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed

Directions:
1) Preheat oven to 325 degrees F.
2) Combine cracker crumbs and butter in a small bowl. Press into an ungreased 9-in. square baking pan. Bake for 7-10 minutes or until lightly browned. Cool on a wire rack.
3) Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm.
4) Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings.







One Year Ago Today: Flaked Parsley Salad with Olives and Parmesan Cheese













Two Years Ago Today: Navajo Blue Corn Fried Chicken with Ancho Honey Sauce






You might also enjoy these recipes:
Pistachio Gelato - Sydney's Kitchen
Apricot and Pistachio Galette - Cook Sister!
Bacon Pistachio Cookies - Jane Deere
Pistachio and Dark Chocolate Butter Cookies - Baking Bites
Pistachio Cherry Chip Cookies - Kitchen Gypsies

Quick and Creamy Pumpkin Pudding

From the kitchen of One Perfect Bite...I've been known to joke that my house is always ready for company, except when it's not. The phone rang at one of my most "not" moments and left me with about three hours to sanitize, beautify and cook for folks we don't see often, but whose company we really enjoy. In the midst of the ensuing chaos, a plan for an easy but festive meal came together. I fell back on my three fall P's of pork, potatoes and pumpkin. Years ago, I made an icebox cake that was always well received. While I had no time to make or set the cake portion of the dessert, I could make the filling and serve it as a creamy, almost mousse-like, pudding. I think you'll really like this one. It is a novel way to serve pumpkin, but it still is in keeping with the spirit of the season. I've used whole milk and heavy cream to make the dessert, but low-fat and non-dairy products can also be used. I love to serve this with my favorite Swedish gingersnaps. A crackling fire and great coffee are also wonderful accompaniments. Here's the recipe.

Creamy Pumpkin Pudding...from the kitchen of One Perfect Bite

Ingredients:
1 envelope unflavored gelatin
2 cups cold milk, divided
1 package (8-oz.) cream cheese, softened and at room temperature
2 packages (3.4-oz. each) instant vanilla pudding
1 can (15-oz.) pumpkin puree
Spice Mix:
...1 teaspoon ground ginger
...1 teaspoon ground cinnamon
...1/4 teaspoon ground mace
...1/4 teaspoon nutmeg
...1/8 teaspoon ground cloves
1 tablespoon fresh orange zest
1 cup whipped cream

Directions:
1) Place 1/2 cup milk in a small microwave container. Add gelatin. Allow to soften for 2 to 3 minutes. Heat in a microwave oven for about 30 seconds on high power, or until until gelatin is dissolved. Set aside.
2) Beat cream cheese in a large bowl until light and airy. Beat in dissolved gelatin, 1-1/2 cups milk, dry pudding mix, pumpkin, all of spice mix and orange zest. Beat on low speed for 2 minutes until well-blended. Fold in whipped cream. Spoon mixture into individual serving dishes. Chill for at least two hours, or until set. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Pumpkin and Chocolate Layer Cake - Baking Bites
Pumpkin Nut Bars - Eating Out Loud
Rum Spiked Pumpkin Pie - My Gourmet Connection
Spiced Pumpkin Walnut Cake - Little Corner of Mine
Pumpkin Toffee Cheesecake - The Other Side of Fifty
Raisin Pumpkin Bread - The Food Addicts
Pumpkin Roll - What's Cooking Mexico?

Kheer - Pink Saturday

Ingredients for Kheer



Kheer - An Indian and Nepalese Rice Pudding



A Namaste for Pink Saturday

From the kitchen of One Perfect Bite...Kheer, the Indian version of rice pudding, was offered at the end of every evening meal Bob and I had while in India and Nepal. It's a very simple preparation of rice and milk that's flavored with a few spices and cooked down to thicken the mixture to a pudding-like consistency. It lacks the custard quality of its American cousin and can often be almost soupy. It is a very popular dessert and no wedding or festival in India or Nepal would be complete without it. It, fortunately, is very easy to prepare and it's a great dish for a novice cook or one who is just beginning to explore the wonders of Indian cooking. There are literally hundreds of recipes available for kheer. Each region of India or Nepal has a version all its own and families within those areas further modify the recipes to suit their tastes and pocketbooks. The version I'm sharing with you is one I was taught while in India and it's barebones easy to do. You'll find other, more sophisticated, versions of the dish in the recommendations found at the bottom of the this post. I hope you'll give kheer a try. Here's how to make a very simple version of Indian rice pudding.

Kheer...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Basmati rice
1 tablespoon ghee
6 cups milk
10 tablespoons sugar
A few strands of saffron
1 teaspoon golden raisins
1 teaspoon ground cardamom
1/2 cup cashews or almonds or pistachios (thinly sliced)

Directions:
1) Soak rice in water for 30 minutes before cooking. Drain.
2) Melt ghee in a large pan. Add rice and saute until translucent.
3) Add milk to rice and simmer until liquid has been reduced by half.
4) Stir in sugar and saffron and cook until sugar is dissolved. Add raisins, nuts and cardamom and simmer for a few minutes. Remove from heat and serve warm or cold. Yield: 4 -6 servings.

You might also enjoy these recipes:
Watermelon, Sago and Carrot Kheer - Priya's Easy N' Tasty Recipes
Sweet Potato Kheer - Food for Thought
Firni: Rice Pudding with Saffron and Nuts - eCurry
Badam Kheer - Sounds Spicy
Pressure Cooker Payasam (Kheer) - Niya's World
Carrot Kheer - Maria's Menu

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

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

Adam's Lime Curd

From the kitchen of One Perfect Bite...I have, for years, had atrociously bad luck making lime curd. More often than not, it breaks or refuses to thicken and I'm left with a delicious but runny mess that's not much good for anything - especially my reputation. I've been looking for an easy, fool-proof recipe to solve the problem and I finally found one in a most unusual place. The recipe comes from the Pacific School of Herbal Medicine and it's called Adam's Lime Curd. If third time's a charm, then the curse visited on my curd has been broken. I made Adam's recipe for the third time tonight and used the curd to make a tart and fill a layer cake. The results were spectacular and I'm thrilled. I love the "bite" lime adds to desserts and this is a recipe I'll use over and over again. I've been using common Persian limes to test the recipe, so I know you'll have no problem getting the ingredients you need to make this on your own. It's easy to do and if you like tart desserts I know you'll love this. Here's my version of Adam's recipe.

Adam's Lime Curd...from the kitchen of One Perfect Bite, courtesy of the Pacific School of Herbal Medicine

Ingredients:
3 ounces unsalted butter
1 cup sugar
2/3 cup freshly squeezed Lime juice
Zest of 4 limes grated or very finely chopped, divided use
4 large eggs, well beaten
Pinch of kosher salt

Directions:
1) Melt butter in top pan of a double boiler set over simmering water. Add sugar, lime juice, half of lime zest, eggs and salt. Whisk until curd just begins to thicken, about 5 minutes aside half of the zest. Then stir continuously, alternating with a whisk and a wooden spoon until curd thickens. Add remaining zest. Continue to stir continuously, alternating with whisk and wooden spoon until curd thickly coats spoon, about 5 minutes more.
2) Remove curd from heat and whisk until no more steam rises. Pour into a glass jar. Cool completely, then cover and refrigerate. Yield: 2 cups.

You might also enjoy these recipes:
Jamaica Lime Pie - Taste and Tell
Key Lime Pie - Let's Dish
Lemon Lime Bars - Chewing the Fat
Coconut Lime Custard Pie - Vegan Healthy Happy Life
Lime Meringue Tart - David Lebovitz
Blueberry Lime Scones - The Sweet's Life
Cold Lime Souffle - One Perfect Bite
Key Lime and White Chocolate Cake Squares - One Perfect Bite

Banana Mousse

From the kitchen of One Perfect Bite...I'm rarely able to match the number of bananas I need to the number of people who will actually eat them while sitting at my table. Rather than run short, I inevitably over-buy and end up scrambling to use them before they're fit for nothing other than the compost bin. Fortunately, we love banana desserts, and, in addition to cakes and breads, have come to enjoy a banana mousse that is very simple to make. To my mind, the difference between a mousse and a pudding lies in the lighter and more airy texture of the mousse. A mousse is usually stiffened with egg whites or gelatin, while a pudding relies on a flour or cornstarch thickener. When working with gelatin it is easy to get carried away and use more of it than is necessary. While that won't harm the flavor of the mousse it can affect its texture. I have found that 2 teaspoons of gelatin is all that I need to set this mousse and keep it from getting rubbery. This is a great way to use bananas that have begun to blacken and develop leopard spot. The resulting mousse is nearly fail proof, and, with a bit of garnish, a dish designed for family and friends moves uptown and is fit for guests as well. If you like bananas, I think you'll like this. Here's the recipe.

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.