Summer Pudding - A Spectacular Dessert for Father's Day

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

Banana Pudding

From the kitchen of One Perfect Bite...Tonight's pudding is the result of two projects colliding. As was the case last night, I needed another recipe to finish the bananas whose odor was permeating the house. I've also been working on a book that is neither memoir nor cookbook. It's a personal reflection of the changes that have occurred in the American kitchen during my lifetime, and while there are recipes, it is not a cookbook. One of the old recipes I've been referencing is for a wartime banana pudding. The recipe is too austere to share with you here, but it did cause a spark that led to the creation of a pudding that by wartime standards is opulent. This is a really simple dessert to make, but it does require "minding" while it cooks. You don't want it to scorch or boil while it's on the stove, so I suggest a slow constant stirring as it comes to the simmer. While it is not a requirement, I like to strain the pudding through a mesh sieve to eliminate any lumps that it might contain. If by chance the pudding is too thick to sieve, stir in a a bit more milk before proceeding. If you like the flavor of bananas you will enjoy this pudding. It comes together quickly, is delicious and it's a favorite in frugal kitchens everywhere. The pudding will hold for about 24 hours before it begins to weep, so plan accordingly. Here is how it's made.

Lemon and Blueberry Pudding

From the kitchen of One Perfect Bite...This is one of those desserts that can be as plain or fancy as you wish. Most people call them trifles, but I prefer to call them puddings because they are such homely creations. While I like to prepare them using components I've made from scratch, they will work quite nicely with a purchased cake, instant pudding and whipped topping. If I'm trying to impress, I take the high road and make the cake, syrup, pudding and flavored cream myself, but I have been known to lower my standards and let General Mills assist me in the kitchen. I'm in the midst of clearing the pantry and refrigerator to ready them for spring. I have a rather large supply of blueberries that I have to work my way through and this dessert is a nice way to use them. While not usually considered to be winter fare, we had sunshine for a while today, and those blueberries had my name on them, so in no time at all I had this pudding on my table. Here is how it's made. I've also included recipes for its components for those of you who might want to make it from scratch.

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. A while back the phone rang at one of my most "not" moments and left me with about three hours to sanitize, beautify and cook for folks whose company we enjoy, but don't see often. 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, great coffee and a brandy are also wonderful accompaniments. Here's the recipe.

A Holiday Favorite - My Recipe Rotation - Pumpkin Panna Cotta

From the kitchen of One Perfect Bite...If you are looking for special fall dessert, I suspect your search is over. This is, unequivocally, my personal favorite holiday dessert. While it does not come together in seconds, it is easy to make, and the pumpkin and orange combination will light up your palate and deliver something different to your table. My only caution about this dessert regards the molds in which you make it. Panna Cotta is a soft set custard and it will be very difficult to remove from intricate molds. Stick with simpler custard cups and you will be fine. No special ingredients or liqueur are required and what you do need can be found in any large grocery store. I do hope you'll give this recipe a try. It gives new meaning to delicious and the orange-caramel sauce is divine. Here is what I had to say about it when it was first published.

Easy Lemon Pudding Cakes

From the kitchen of One Perfect Bite...This is one of my favorite old-time desserts. I love lemon-flavored anything and the bright palate clearing taste of this sweet-tart pudding is one that should not be missed. This easy recipe produces a batter that creates two layers, one a cakey sponge, the other a pudding that forms at the bottom of the dish in which the pudding bakes. Long time reader's of my blog will  remember that one of the first desserts I featured in 2008 was an apricot-sauced, lemon sponge pudding that was made by my friend, Lily. Her version is more difficult to make than the one I'm featuring tonight, but the apricot sauce that is served with it is memorable. Lily's recipe can be found here, and there is nothing to preclude serving her apricot sauce with tonight's easier to make pudding cakes. You will have the best results with this recipe if all your ingredients are at room temperature and you thoroughly butter the ramekins in which the batter bakes. The recipe is straightforward and needs no additional input or explanation from me. If you share my love of old-fashioned desserts, I hope you'll give this version of an old favorite a try. Here is how the pudding cakes are made.

German Apple Pudding Cake

From the kitchen of One Perfect Bite...This very old recipe is more ancient than I am. It was probably carried to this country by a German Frau who made the passage from the old world to the new in the steerage of a ship. Today, you'll find many versions of her cake floating in cyberspace, but the recipe for the one I'm featuring tonight comes closest to the pudding my husband's family regularly enjoyed. While many call it a cake, its density makes this dessert more like a moist pudding than a cake, so, in my family we always refer to it as an apple pudding. That, of course, means we can serve it warm, dressed with a sprinkling of sugar and scoop of ice cream that allows it to become  one of the better fall desserts. The batter for the pudding is clay-like in its consistency and it barely coats the apples that this dessert is really about. If you enjoy homely, old-fashioned desserts, you'll love this one-bowl wonder. Here is how the pudding is made.

Shimmy-Shake Pudding and Earthquakes

I was airing the house yesterday morning when the doors, front and back, began to shake. It happened so quickly I never saw the movement, but my ears immediately caught the rattling, a noise unlike any our house usually makes. I assumed Miss Lola, our psychotic cat, had gotten into something, so I directed an invective her way, but, otherwise unconcerned, went about my work. I was about to close the doors when I saw a few of our neighbors gathering in the driveway. One was still in his bathrobe, so, I knew something was up and I ducked out to find out what was going on. Californians all, they were waiting for an aftershock from the 4.2 earthquake that I had heard but not seen. They couldn't understand my nonchalance and were sure I'd have been more concerned had I experienced earthquakes before. Little did they know.

In 2008, the Silver Fox and I were on a train belonging to one of China's older more provincial railroads. Our final destination was Chengdu, but our immediate goal was Xi'an and a prolonged visit with its famed Bingmayong (terracotta warriors). It was a rough ride, and we were on a train that lacked the amenities and comfort of China's more modern rail system. The train bumped and swayed as its wheels clicked, mantra fashion, over the tracks. What had been an uncomfortable ride, became more jolting when the train hit a particularly rough patch of track and began to shake violently. I do mean violently. The engineer hit the brakes and brought the train to an abrupt and screeching stop. When the porters and conductors disappeared, our guide pulled out her satellite phone and tried to find out what was going on. She was able to determine there had been a devastating earthquake in Sichuan Provence, and, as best she could gather, we were about 300 miles from its epicenter. We were in no immediate danger, but a train, running in the opposite direction on a parallel track, had derailed and aftershocks signaled the beginning of one of what seemed to be the world's longest wait. Hours after the initial shock, about 300-400 hundred soldiers swarmed the rail bed and began an inspection and repair of the tracks that allowed us to inch toward Xi'an. Once in the city, we found ourselves packed into crowds that were afraid to enter buildings, and instead of an air conditioned coach ride to our hotel, we waked the distance dragging our luggage behind us. Once the hotel was deemed safe, we were allowed to enter our rooms, though they had been changed from the top floor to ones just above street level. After quick showers and a mandatory evacuation drill, we went out for a steamy hot pot, so spicy it could make dragons breathe fire. It was a perfect meal to end a long, long day and we were secure in the knowledge that if the earthquake didn't kill us, the hot pot surely would. We never made it to Chengdu, but we got to see the outpouring of charity from ordinary Chinese citizens who, by the way, are no where near as inscrutable as you've been led to believe. We were also able to witness the first open communication of a tragedy by a government that usually hid such things. Chengdu has become my excuse for another trip to China. Of all the placed we have visited, it is one of the few to which I would return. I love the country, its people and what it taught me about earthquakes and coming together when it's needed.

Now, if you have a sense of humor, the perfect dessert in the aftermath of an earthquake is something that shimmies and shakes. My first thought was lime jello, but I know you all too well for that. You, unequivocally, deserve, something more sophisticated, and I thought Tembleque, a Puerto Rican pudding would be the perfect recipe to share with you today.

Tembleque is a famous Puerto Rican dessert that usually ends meals prepared for special occasions and celebrations. It is a rich and creamy pudding that is easily made and enjoyed by all who love sweet endings and the flavor of coconut. If you count yourself among that legion, I think this pudding, whose name actually means "wiggly", will appeal to you. I used the recipe on the Goya website as my bible, but deviated from it a bit because I thought the pudding needed more flavor than the coconut milk provided. My change was a no brainer. I simply added coconut extract to the pudding at the end of cooking. Coconut rum could also be used, and had I any in the house, I probably would have gone that route instead. Lovers of really sweet desserts will like this pudding. It is easy to make, kind on the budget and brimming with the fresh flavor of coconut. If your tastes run to barely sweet European desserts, run do not walk to the nearest exit, but if you have an insatiable sweet tooth, do give this recipe a try.

Tembleque - Coconut Pudding...from the kitchen of One Perfect Bite inspired by Goya Foods

Ingredients:
2 cans (13.5 oz. each) coconut milk
2/3 cup sugar
1/2 cup corn starch
1/4 teaspoon salt
Optional:
1/2 teaspoon coconut extract
Toasted coconut
Ground cinnamon

Directions:
1) Combine coconut milk, sugar, cornstarch and salt in a medium saucepan set over medium-high heat, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and thickens, about 5 minutes . Stir in coconut extract, if using.
2) Pour into six 6-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
3) To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut ans sprinkle with with cinnamon, if desired. Yield: 6 servings.

                    

                                     Older Posts

                 One Year Ago Today:                                                          Two Years Ago Today:

       Menu for the Week of July 6, 2014                                                          Bean Burgers

                Three Years Ago Today:                                                    Four Years Ago Today:

            Two Effortless Holiday Treats                               White Chocolate and Macadamia Nut Muffins

Maple Pudding

From the kitchen of One Perfect Bite...Would that I could claim I've tapped a tree or two. That might explain my fondness for maple flavoring, but truth be told, I'd probably not recognize a sugar maple if I walked into it, so I can't claim that's the case. When my children were very young, the first snow fall of the season meant there'd be a pot of soup on the stove, bread in the oven and maple pudding chilling in the fridge. The sweetness and distinctly maple taste of the pudding was a perfect way to end a meal on a blustery winter day. The trouble was, we so liked its flavor that it made its way to our summer table where it also ended meals following a day on the water. Others might choose plain vanilla, but when it cane to pudding, we definitely were maple people. This is an easy dessert and its preparation is so simple that children can make it. I still make this pudding for the Silver Fox and because the recipe can be scaled for two, we have it often. It is best to make the pudding with grade B maple syrup. While the original recipe uses vanilla extract, I use maple extract to further heighten the flavor of the pudding. I do hope you'll give this recipe a try. Here is how this simple pudding is made.

Table for Two - Cherry Trembleque

From the kitchen of One Perfect Bite...This is a light and simple dessert that is low in calories and perfect for just two people. This is not a sponsored post, and I am including the brand name of the yogurt I used because it produced the best flavor when I was testing different versions of the recipe. The trembleque is a bit like a panna cotta. It has a lovely texture and the yogurt cream, which actually shimmies on the plate, begins to melt when placed on the tongue. The dessert can be molded if you wish, but it is easier, and often more attractive, to pour the trembleque into cocktail glasses for serving. If you do mold it, remember to run the tip of the a knife around the edges of the cup and to dip its bottom in hot water for 30 seconds or so, before inverting onto a serving plate. It is hard to find desserts for just two people and I thought those of you who are no longer cooking for a crowd, might want to consider this very simple recipe for your collection. Here is how the trembleque is made.

Frugal Foodie Friday - The World's Easiest and Probably Cheapest Mocha Pudding

From the kitchen of One Perfect Bite...While out for a picnic today, the Silver Fox and I passed an empty field that was being watered. Local grass farmers have just finished harvesting the first of their seed crops and we occasionally see this happening. It seems easier for some to continue watering than to reset timers on the equipment used to irrigate their fields. While it's wasteful and inefficient, I suspect you are wondering why the practice is even being mentioned on a food blog. Well, it started me thinking about kitchens, particularly my own, where waste of another sort can sap resources, which, by definition, should include the energy of the cook. When I first started my kitchen explorations, anything, no matter how difficult, was fair game. I've pressed ducks and, on one occasion, even cooked a suckling pig, but over time I've started to question why I thought it was necessary to do such things. Truth be told, I liken the practice to that of a climber who risks life and limb simply because the mountain is there and he is not. Over the years, I become more judicious in my choice of recipes and few tempt me as they did those first years in my kitchen. I still pull out all the stops for holidays and special meals, but I rarely spend an entire day in my kitchen. I've set a personal limit for the amount of time I'm willing to stand at the stove, and while I prefer "from scratch" cooking, I have started to move down the food ladder and am really attracted to meals that are quick and easy to prepare. It goes without saying, that flavor is still of paramount importance to me, but more and more, I find I'm drawn to what gets me in and out of the kitchen in the shortest amount of time. There is just so much more outside that I want to see and touch and feel and I can't resist the temptation to explore what lies beyond my door. The pudding I'm featuring tonight was the result of a search for a fast and cheap dessert. While I've made some fairly substantial changes to the original recipe, develop by Melissa d'Arabian for the Food Network, it came on my radar because it met my fast and cheap criteria. I think you will really enjoy this simple dessert. It takes ten minutes to prepare the pudding and its flavor more than pays for the cost of the ingredients you use to make it. While it lacks the refinement of a mousse, it is, nonetheless, smooth and silky and quite pleasant on the tongue. I do hope you will try it. Here is how this week's Frugal Friday selection is made. 

Apple and Blueberry Pudding Pie

From the kitchen of One Perfect Bite...While it is delicious, it's really hard to categorize this dessert. It was first developed for Martha Stewart's site and then adapted for a feature on Serious Eats. They both described the creation as a pie/cake that resembled a deep dish apple pie with a streusel topping. To further confuse the issue, I think it is more like an apple pudding cake that a deep dish pie. No matter. Whatever you decide to call this dessert, I suspect you'll use delicious as an adjective to describe it. Once the apples are sliced, this is a simple dish to assemble, and, as long as it is baked until it's set, you simply can't go wrong. I like to serve the pudding warm with a dollop of ice cream on the side. I do have one caution to share with you. This is a very moist dessert that gets goopy if it sits too long. Try to serve it a couple of hours after it's made to avoid that problem. I do hope you'll give this recipe a try. Here is how the cake/pie/pudding is made.

Summer Skies, Fireflies and Olden-Golden Desserts

From the kitchen of One Perfect Bite...I saw a glow worm tonight, my first sighting of the year, and for a minute, a split second really, I was again six and on the hunt for the first firefly of summer. A certain cachet was attached to that first capture, and as soon as school ended, mason jars with punctured lids were set aside for the nightly search for Tinkerbell and members of her crew. The ragamuffins with whom I ran took the hunt seriously, and night after night, with not even a flicker of ennui, we swarmed alleyways and backyards, jars in hand, looking for Peter's accomplice and her friends. When the streetlight's came on, the rules of the game demanded the fireflies be released, lest we actually had Tinkerbell in one of those jars. We all were very young, easily amused and it was a much simpler time. Meals were uncomplicated and the handful of desserts that we were regularly served included a pudding quite similar to the one I'm featuring tonight. I haven't had banana pudding in years, but when I saw this version in Bon Appetit magazine, I knew I had to give it a try. I'm so glad I did. The Silver Fox has a demanding sweet tooth and he loved the pudding and the memories it brought back for him. If you are looking for a nostalgic dessert for your next barbecue, do give this one a try. I suggest you make the pudding, sans the meringue, a full day before you plan to serve it. This will give the banana flavor a chance to permeate the pudding. However, I suggest browning the meringue just before the pudding is served. Here is how it is made.