Kentucky Derby Mint Julep Cake - Mother's Day

Happy Mother's Day to some of the bravest women I know.



From the kitchen of One Perfect Bite...I've always viewed life as an experiment and cooking is certainly is part of it. Save for the people in my life, I am bored with theme and variation and will go out of my way to find and test something new. So, it should come as no surprise, that I decided to make a cake rather than the standard pie for Derby Day. I had a special cake in mind and decided to make it without a test run. After all, how bad can a cake made with bourbon and crème de menthe be? I'm happy to report that it wasn't half bad. The cake was delicious and the glaze was fine. I must admit to being disappointed with the frosting and next time I make the cake I'll use a mint or milk chocolate ganache to top it. This is an easy cake to make and I think those of you who try it will really like it. The recipe appears below.

I also want to wish all of you a Happy Mother's Day. I've been really blessed with the women in my life. I include all of you in that number. Those of you who are regular readers have met the wonderful women who helped raise and form me. They are especially close to me today, as is my mother who appears in the pictures below. She was an extraordinary woman who mental illness took from us long before age called her to the grave. It is wonderful to see her here when her world was still new and full of promise. One of these photos also appears in Brodie's Album, a retrospective of aviation pioneers that is kept in the Smithsonian Museum. She has a place there because she was one of the first stewardesses on a commercial airlines. The man in the second photo is my dad who was a public relations agent for the same airline.



Kentucky Derby Mint Julep Cake...from the kitchen of One Perfect Bite courtesy of Peggy Trowbridge Filippone
Ingredients:
Cake
3 cups cake flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, melted
2 teaspoons vanilla extract
4 eggs
Bourbon Butter Sauce
1/2 cup confectioners' sugar
1/3 cup butter
3 tablespoons water
2 teaspoons Bourbon whiskey
Mint Frosting
2 cups (12-oz. pkg.) white chocolate chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon white creme de menthe liqueur or 1/2 tsp mint extract

Directions:
1) Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan or a 9 x 13-inch baking pan..
2) To make the cake: Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center. In a separate smaller bowl, combine buttermilk, butter, vanilla extract, and eggs. Add wet ingredients to flour mixture. Beat at low speed for 1 minute, then increase to medium speed for 3 more minutes. Pour into prepared pan and smooth evenly around pan. If using a bundt pan, bake for 50 minutes. If using a baking pan, bake for 35 to 40 minutes. Use a toothpick to test for doneness. Ten minutes before cake is done, prepare Bourbon Butter Sauce.
3) To make bourbon butter sauce: In a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water. Stir until melted and combined. Do not boil. Remove from heat, continuing to stir for 2 minutes. Then stir in bourbon.
4) When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake. Pour bourbon butter sauce evenly over top of the cake. Let cake cool to room temperature in the pan before removing.
5) To make mint frosting: Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat and stir in creme de menthe liqueur (or mint extract). Let cool for 10 minutes, then spread evenly over cooled cake. Garnish with fresh mint leaves. Chill to set chocolate ganache. Take cake out of the refrigerator 30 minutes before cutting to serve. Yield: 12 to 18 servings.







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Derby Day Hot Browns and Devonshire Sandwiches

Photo Courtesy of Wikimedia Commons


The Legendary Hot Brown Sandwich


Pittsburgh's Famous Devonshire Sandwich

From the kitchen of One Perfect Bite...Derby day is usually one of wretched excess for celebrants. The race is run on a track 1-1/4 miles long and it's generally over in a little more than two minutes. Women attending the fete spend hours more than that shopping for their hats, which can be as outrageous as the British fascinators we saw at the royal wedding. Preparations for parties that follow the race require weeks of planning and while menus may vary from place to place, there are certain items that appear on almost all of them. Mint juleps, Derby pie and Hot Brown sandwiches are generally among them. The Hot Brown was originally created by Fred Schmidt, chef at the Brown Hotel in Louisville, Kentucky. It's a variation of Welsh rarebit and it was developed to serve as a breakfast for late night revellers who were tired of ham and eggs. I wanted to share the original recipe with you. Mind you, I'm not suggesting you make the authentic recipe for your family. While it might line the stomach, it will also clog the arteries. Fortunately, the sandwich is easy to lighten. I've never made these sandwiches with heavy cream and I use far less turkey than is called for in the base recipe. I'm sure you'll find additional ways to lighten them should you decide to make them. The Devonshire sandwich was initially unique to Pittsburgh, Pennsylvania. Many consider it to be the Hot Brown of Pittsburgh. It was developed by Frank Blandi for his restaurant in the Shadyside neighborhood of the city. Though I'm sure there would be cries of protestation, his sandwich is awfully similar to the Hot Brown and some might consider it one of the first knock off or copycat recipes. It, alas, is no better for you, though you can substitute crab or asparagus for the turkey. The original recipes for the two sandwiches follow.

Hot Brown Sandwich

Ingredients:
Sauce
2 oz. unsalted butter
2 oz. all-purpose flour
1 quart heavy cream
1/2 cup Pecorino Romano cheese, + 1 tablespoon for garnish
Salt and pepper to taste
Sandwich
14 oz. sliced roasted turkey breast
2 slices Texas Toast (crust trimmed)
4 slices of crispy bacon
2 Roma Tomatoes, sliced in half
Paprika, Parsley

Directions:
1) To make sauce: In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into roux and cook over medium heat until cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until Mornay sauce is smooth. Add salt and pepper to taste.
2) To make sandwiches: For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take two halves of Roma tomato and set them alongside base of turkey and toast. Next, pour one half of Mornay sauce over all to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately. Yield: 2 servings.

Devonshire Sandwich

Cream Sauce:
3/4 stick butter, melted
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt
For each sandwich:
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika

Directions:
1) To make sauce: Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring constantly. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.
2) Preheat oven to 450 degrees. In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

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

Sauteed Sugarsnap Peas with Ginger and Garlic

From the kitchen of One Perfect Bite...What do you eat and, more importantly share, when your legs feel like mush and your brain thinks it's oatmeal? I'll wager the first thing that came to your mind is fresh sugarsnap peas. That's what jumped into mine. While I am, of course, jesting, this garden plain Jane can be made interesting with a little effort and a bit of garlic and ginger. The little effort part was especially appealing to me this evening. I'm battling eye strain, allergies and a body that thinks it's too old to do what it's been told to do. It's been forced to do some exercise it finds unpleasant and it's retaliating with aches and pains that are worthy of a television commercial. There is nothing seriously wrong, but a portion of the time we'll be spending in Turkey involves hiking on steep and uneven terrain. I'm an endurance champion on flat land, but the prospect of billy goat terrain convinced me my legs needed more and different exercise than they had been getting. They don't like the stair master - at all - but they are now in official training for our fall trip to Turkey and Morocco, and until they're accustomed to the new regime, easy dinners will be the order of the day. I decided to do a simple grilled salmon with steamed rice and included this slightly Asian version of sugarsnap peas. I love these peas, but they come with a caution. Unless they are field fresh they need to be "stringed" before being eaten. That simply means that the fibrous string that runs along the top of the pod must be removed. To do this, break off the stem tip of the pea pod. The stem is a rough area that extends slightly out from the top of the pod. You'll hear a snapping sound as the stem breaks. Gently pull the stem downward, pulling the strings on either side of the pod with it. This is an easy dish to make. In a pinch, you can even use garlic and ginger from a jar and have passably good results. The peas are sauteed and are table ready five minutes after they hit the pan. Those of you who are looking for new ways to prepare vegetables will enjoy them fixed in this manner. Here's the recipe.

Sauteed Sugarsnap Peas with Ginger and Garlic...from the kitchen of One Perfect Bite courtesy of Food.com

Ingredients:
1 pound sugarsnap peas
3 tablespoons vegetable oil
1 tablespoon minced or finely shredded fresh ginger
1 teaspoon minced garlic
1/2 teaspoon kosher or coarse sea salt
1/4 teaspoon black pepper

Directions:
1) String peas by beginning at tip and pulling strings on eith side down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
2) In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.
Yield: 2 - 4 servings.








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Two Mushroom Pates - Choose Sherried or Creamy

Sherried Mushroom Pate



Creamy Mushroom Pate

From the kitchen of One Perfect Bite... I have two more recipes that I want to include among the dips and spreads we are collecting here at One Perfect Bite. While both are for a mushroom pate, they are quite different from each other in terms of taste and texture. One is almost perfectly smooth and figure friendly, the other is a bit chunky and caloric. Both are easy to prepare and can be used as a dip, spread or stuffing. Like all recipes of this type, the pate is wonderful for entertaining because it can be made a day or two before serving. While they are best made with a combination of dry and wild mushrooms, they can also be prepared with the plain ol' button or cremini variety. Unfortunately, these mushroom pates don't have a great deal of eye appeal and you'll have to be creative when you plate them. I know that those of you who are fans of mushrooms will enjoy both these recipes. We'll make it up to those of you who aren't in other posts. Here are the recipes for the two mushroom pates.

Sherried Mushroom Pate...from the kitchen of One Perfect Bite adapted from Vegan Cooking

Ingredients:
1-1/2 cups finely chopped mild white (sweet) onion
6 cloves garlic, finely chopped
2 cups assorted finely chopped wild mushrooms
1/4 teaspoon dry thyme
4 tablespoons olive oil, divided use
1 cup toasted almonds, finely ground
2 tablespoons sherry wine vinegar
Salt and pepper

Directions:
1) Heat 2 tablespoons olive oil in a large skillet. When oil shimmers, add onions and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and thyme and cook until mushrrom liquid is evaporated. Set aside.
2) Mix ground almonds with reserved 2 tablespoons olive oil in a separate bowl.
3) Combine mushrooms and almonds in the bowl of a food processor. Mix until smooth. Pulse in sherry wine vinegar. Add salt and pepper to taste. Cover and chill. Serve with crackers, sliced baguette, or vegetables. Yield: 1-3/4 cups.

Creamy Mushroom Pate...from the kitchen of One Perfect Bite courtesy of Carol Gelles

Ingredients:
2 tablespoons butter
1/4 cup minced shallots
2 cups finely chopped wild mushrooms
1/2 cup finely chopped Italian parsley
1/4 teaspoon dried thyme
1 (8-oz.) package cream cheese, cut in 8 pieces
3 tablespoons heavy cream
Salt and pepper

Directions:
1) Melt butter in a medium skillet over medium-high heat.
2) Add shallots; cook, stirring, until softened, about 1 minute. Add mushrooms; cook, stirring until softened, about 5 minutes. Continue cooking until any mushroom liquid has evaporated. Stir in parsley and thyme; cook, stirring, 30 seconds.
3) Remove from heat. Stir in cream cheese, a piece at a time, until melted and combined. Stir in heavy cream. Chill. Serve with crackers or in small tart shells. Yield: 1-1/2 cups.







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Frozen Vacherin Torte with Rhubarb Cream and Strawberries

From the kitchen of One Perfect Bite...I've been given the nod to share this lovely dessert with you. That does not always happen. A recipe must pass two tests before I post it here. It must, of course, make a dish that's tasty, but, over and above that, it must be doable. Left to my own devices, I've been known to come up recipes that are too different or difficult for others to try. I have folks who help prevent that from happening. This vacherin passed the taste and doability tests with flying colors. A vacherin, by the way, is a torte made with layers of meringue and flavored frozen cream. This is one of my favorite spring dessert and this version is made with a luscious rhubarb cream that nicely balances the sweetness of the meringue layers it separates. While not simple to make, the vacherin is doable. If you have an electric mixer and a pastry bag, you have everything you need to successfully make this wonderful dessert. Time here may be a problem. The meringue layers must be made a day before the torte is assembled, and, once that is done, the vacherin must be frozen for at least eight hours before it is cut. Don't despair. The good news is that once it's made, it can be kept, frozen, for four or five days. That makes it a wonderful make-ahead dessert for company. The sides of the torte are not usually iced, but I always cover mine with a thin layer of whipped cream to cover up mistakes I always seem to make. This recipe was originally developed for Bon Appetit magazine. It's a sound recipe, but there are a few pitfalls you should be aware of. You'll have to be careful when you fold the rhubarb puree into the egg yolks. If you follow instructions, you'll end up with a runny cream that spills over the torte layers. Don't use all of the puree. Add only enough to make a cream that has the consistency of a frosting or whipped cream. If it runs, let the layers set in the freezer and then cover them with whipped cream. Once cut, the vacherin melts quickly, so plan to get it to the table as soon as it comes from the freezer. By the way, if you are uncomfortable using a pastry bag, simply spread the meringue within the paper circles and you'll be fine. I really hope you'll try this. It would be perfect for Mother's Day. Here's the recipe.

Frozen Vacherin Torte with Rhubarb Cream and Strawberries...from the kitchen of One Perfect Bite adapted from Bon Appetit magazine

Ingredients:
Meringues
Nonstick vegetable oil spray
6 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
1 cup sugar
1/2 teaspoon vanilla extract
Rhubarb cream
2 cups 1/2-inch pieces fresh rhubarb (from about 1 pound)
3/4 cup halved hulled strawberries
1/2 cup + 1/3 cup sugar, divided use
1/4 cup water
2 tablespoons fresh lemon juice
5 large egg yolks
1 cup chilled whipping cream
1/2 teaspoon vanilla extract
Sweetened strawberries (optional)
Whipped cream for icing (optional)

Directions:
1) To make meringues: Position racks in top third and center of oven and preheat to 250 degrees F. Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment. Place papers, marked side down, on 2 baking sheets. Spray paper with nonstick spray. Using an electric mixer, beat egg whites in large bowl until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy. Beat in vanilla. Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip. Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds. Alternatively, spoon and level meringue inside circles. Bake meringues until firm, dry, and pale golden, about 2 hours. Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.
2) To make rhubarb cream: Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in processor. Chill until cold, about 1 hour. Whisk yolks and 1/3 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Chill mixture until cool, about 15 minutes. Working a 1/2 cup at a time, fold rhubarb mixture into yolk mixture, until mixture resembles a frosting or heavy whipped cream. You will have extra rhubarb cream. Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form. Fold cream into rhubarb mixture in 2 additions.
3) Place 1 meringue disk in 9-inch diameter springform pan. Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border. Top with second meringue disk, then 1/3 of rhubarb cream. Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan). Freeze until cream is firm, about 8 to 24 hours. Release cake pan sides. Optionally, cover sides of pan with a light coat of whipped cream. Serve torte with sweetened strawberries, if desired. Yield: 8 to 10 servings.







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Spaghetti with Shaved Asparagus, Brown Butter and Toasted Walnuts

From the kitchen of One Perfect Bite...Within the confines of my home this is still called ABC pasta. The first time I made the dish, I used asparagus, brown butter and capellini, and, while the ingredients have changed a bit, the name stuck. This is a fast and easy dish to execute. It has a spare elegance and makes a lovely, light meal that is worthy of family and friends. It's also a great way to use some of the asparagus that floods markets at this time of year. While you'll want to use thick spears to make this, it will be necessary to sacrifice the first strip you shave from the top and each side of the asparagus spears. The asparagus is "cooked" only by the heat of the pasta, so you want to make sure it is crisp tender, not tough, when it is tossed with the macaroni. The brown butter sauce is simple to put together and once the asparagus has been shaved you are ten minutes away from dinner. There is a nutty richness to the butter sauce that I think you will enjoy. The recipe appears below.

Now, I have a special request to make of you. I'm looking for a food joke. The kind that will make folks groan when they hear it. It's time for retaliation. I have for most of my adult life been surrounded by pragmatic people who love the order of numbers and the power of logic. They are wonderful folks, one and all. Let's just say that their humor is sometimes beyond the pale. I was working in the kitchen when the Silver Fox, normally quite circumspect, let loose a belly laugh. He was paging through a book on relativity. "You have to hear this, Mary." Are your ready? Here's the gist of his metaphysical gut buster. A battered turtle crawled in a police station to report he had been mugged by three snails. When ask to be more specific, the turtle said, "It happened so fast, I can't remember." Help! Poor Albert Einstein is rolling in his grave. It may be time for separate vacations.

Spaghetti with Shaved Asparagus, Brown Butter and Toasted Walnuts...from the kitchen of One Perfect Bite

Ingredients:
Brown Butter Sauce
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon chopped fresh sage
2 tablespoons heavy cream
Spaghetti
12 ounces spaghetti
1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
1/2 cup coarsely chopped toasted walnuts
1/2 cup grated parmigiano-reggiano cheese

Directions:
1) To make brown butter sauce: Melt butter and salt in a small saucepan set over medium-low heat. Add chopped fresh sage and cook, stirring often, until butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat.
2) To make pasta: Cook pasta in a large pot of boiling salted water, until al dente. Drain pasta and return to pot. Gently fold in shaved asparagus.
3) To serve: Add brown butter to pasta and asparagus and toss to coat. Fold in cheese and walnuts. Adjust salt if necessary. Serve immediately. Yield: 4 servings.






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Strawberry Shortcake

From the kitchen of One Perfect Bite...I should be ashamed to admit it, but this homely, pedestrian dessert is one of my personal favorites. In fairness to myself, I must tell you that this is not the shortcake of childhood memory. The base of this dessert is a berry laced cream scone that is topped with fruit that's been macerated in orange liqueur and then covered with a small scoop of soft ice cream. The ice cream I make comes from a recipe developed by David Liebovitz and you can see that recipe here. I make the ice cream to his specifications just before serving to keep it soft. If you don't want to make ice cream, you can achieve a similar affect by placing a commercial ice cream in the refrigerator for an hour before serving. You can also replace the ice cream with whipped cream. Most of you are familiar with my recipe for cream scones. I've altered it slightly to use for shortcake, adding a bit of almond extract and strawberries to the original recipe. In order to finish the shortcakes, I top them with additional berries, a drizzle of warm strawberry jam and a top hat of whipped cream. This really is a lovely recipe. I hope you will enjoy it.

Strawberry Shortcake...from the kitchen of One Perfect Bite

Ingredients:
Strawberries
4 cups sliced strawberries
1/4 cup granulated Sugar
2 tablespoons orange-flavored liqueur
Whipped Cream 1 cup heavy cream
1 tablespoon confectioners' sugar
1/8 teaspoon almond extract
Shortcakes
2 cups all-purpose flour
1/4 cup + 2 tablespoons sugar, divided use
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
1 cup diced strawberries
1/4 teaspoon almond extract
1-1/4 cups heavy cream
Ice Cream
2 small scoops per serving

Directions:
1) To make strawberries: Wash, drain and slice strawberries. Sprinkle with sugar and toss to coat. Sprinkle with orange liqueur and lightly toss again. Refrigerate for at least 1 hour.
2) To make whipped cream: Combine ingredients in stainless steel bowl. Whip to stiff peaks. Refrigerate.
3) To make shortcakes: Combine flour, 1/4 cup sugar, baking power, and salt in a large mixing bowl. Cut butter into dry ingredients. Stir in strawberries. Add heavy cream and almond extract and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate 2 hours.
Preheat oven to 400 degrees F. Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, 1-inch thick. Cut into 8 3-inch rounds. Place scones on baking sheet and sprinkle with reserved sugar. Bake 15-20 minutes at 400 degrees or until scones are a light golden brown on top.
4) To serve: Cut shortbread in half horizontally, separating top from bottom half. Place bottom half of biscuit in a medium bowl. Cover biscuit bottom with 1/2 cup of strawberry mixture. Place two small scoops of vanilla ice cream in center of biscuit bottom. Place remaining biscuit half on top of ice cream. Spoon additional berry mixture over biscuit top to moisten it. Finish with a dollop of whipped cream. Serve immediately. Yield: 8 servings.








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Strawberry Panna Cotta with Strawberry Compote

From the kitchen of One Perfect Bite...Mother's day is just a week away and I wanted to present a few dessert recipes for you to consider before the day is here. The first of the entries is figure friendly and designed for health and diet conscious eaters. It's a panna cotta, and when it's made with small field ripened strawberries, only the cook will know the dessert has been lightened. The key to the success of this dessert, however, lies in the flavor of the berries, and, to be honest, I wouldn't bother with it when local berries are less than prime. Even then, I enhance its flavor with a berry extract, that can be found at the sources listed at the end of the recipe. The recipe for the panna cotta first appeared in Gourmet magazine and can now be found on the Epicurious website. Comments associated with the recipe indicate that some readers had problems getting the panna cotta to stiffen enough for unmolding. To avert that problem, I've increased the amount of gelatin in my version of the recipe and recommend it be made a full 24 hours before you plan to serve it. While I make and serve the fruit compote that accompanies the recipe, I also like to use a bit of melted strawberry jam as a sauce for the panna cotta. This is not necessary, but it adds wonderful color to the finished dessert. This is really easy to make and I think those of you who try it will enjoy it. Here's the recipe.

Strawberry Panna Cotta...from the kitchen of One Perfect Bite inspired by Gourmet Magazine and Epicurious

Ingredients:
Panna Cotta
3 cups sliced strawberries (1 pound)
1-3/4 cups well-shaken low-fat buttermilk
1/2 teaspoon strawberry flavoring (optional)
Pinch of salt
1/2 cup granulated sugar
3 teaspoons unflavored gelatin
1/4 cup whole milk
1/4 cup heavy cream
Compote
2-1/2 cups strawberries (preferably small; 3/4 pound), trimmed
1/4 cup fresh orange juice
2 teaspoons superfine granulated sugar

Directions:
1) To make panna cotta: Blend strawberries, buttermilk, strawberry flavoring, salt and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids. Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Whisk gelatin-cream mixture into strawberry purée and pour into 6 (6-oz.) molds. Chill molds, covered, until firm, at least 24 hours. To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
2) To make compote: While panna cottas stand at room temperature, halve strawberries lengthwise if small or quarter if larger. Whisk orange juice and superfine sugar together in a bowl until sugar dissolves. Add strawberries and toss to coat. Serve panna cottas with compote. Yield: 6 servings.

Source for strawberry extract can be found here.







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