Buttermilk Pudding with Fresh Raspberries

We've had the most glorious spring weather for a week. But Mother Nature is teasing us because we had a blizzard on Saturday and it was a very sloppy, cold, miserable day. It could be depressing to some but I knew exactly what was needed to remind us of warm days ahead.



I truly love raspberries and at our last home, one of the first things I did was plant ten Red Raspberry bushes. It was so nice to pick my own raspberries every morning for breakfast, even though I had to fight the mosquitoes! However, we moved and I've never planted a new patch of berry bushes! But this year we already have the new bed prepared and it's all ready for at least ten more Red Raspberry plants and I'm planning on a few Black Raspberries too.

Any kind of pudding is favorite snack or dessert in my home. And since my husband is diabetic I can use a sugar substitute in pudding with no difference in taste or texture what so ever! When I heard about Buttermilk Pudding I was definitely interested! Buttermilk is a staple in my refrigerator and I use it in place of milk in most of my baked goods and sometimes in place of water in bread recipes.





Buttermilk Pudding
Recipe adapted from Gourmet Magazine, May 2009

1 tsp unflavored gelatin (I used 2 TBL Minute Tapioca)
1 cup whole milk (I used 2% milk)
1/2 vanilla bean, split lengthwise
6 Tbsp sugar (I used Splenda Sugar Substitute)
1 cup well-shaken buttermilk

Sprinkle gelatin over 1/4 cup milk in a small bowl, allow to soften

Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar, bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved.

Quick-chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 min.

Stir in buttermilk, then strain through a sieve into a large glass measure, discarding solids. Pour into bowls and chill until set (at least 8 hrs).

If you are using Tapioca instead of Gelatin:

Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add milk, sugar and tapioca, bring to a rolling boil over medium heat, stirring until sugar has dissolved.

Remove from heat and discard the vanilla bean. Gently blend in Buttermilk and make sure the tapioca is evenly mixed. Cool and refrigerate. To serve top with fresh berries.






All Rights Reserved 2008-10 © BigBlackDog

Bavarois à la Vanille with Coulis de Framboise

I truly love Red Raspberries! And when I saw that Bavarois a la Vanille with Coulis de Framboise aka Vanilla Bavarian Cream with Raspberry Coulis was on the menu for Whisk Wednesdays I was excited to make this dessert! Although I've had Baravian Cream in restaurants I've never made it before. It is a little different method and calls for gelatin instead of cornstarch to thicken the pudding. And I did grind an entire Vanilla Bean instead of just scraping out the vanilla seeds.

The Coulis de Framboise aka Raspberry Sauce was delicious with the Bavarian Cream. I changed this recipe a little bit too! I added abt 1/4 c of Chateau St. Jean's Riesling which is a sweet white wine. I cut down the lemon juice to just 2 tsp and of course I had to strain out all those nasty Raspberry seeds. And I topped mine with not only whipped cream but a sprinkle of nutmeg and a few fresh raspberries.







Bavarois à la Vanille with Coulis de Framboise (Vanilla Bavarian Cream with Raspberry Coulis)
Recipe adapted from Le Cordon Bleu at Home

Coulis de Framboise:
1 1/2 c Raspberries
1/2 c confectioner's sugar
Juice of ½ lemon (I cut the lemon down to 2-3 tsp)
1/4 c Riesling (I added the wine)

Creme Anglaise:
1 c milk
1 vanilla bean (I ground the entire bean)
3 egg yolks
1/2 cup sugar
4 TBL strawberry coulis

Gelatin:
1/4 ounce powdered gelatin (abt 1 TBL)
2 TBL cold water

Whipped Cream:
1 3/4 c heavy cream, whipped

Coulis:
Rinse the raspberries. Put the raspberries in a food processor and whiz until completely pureed. Then strain through a fine mesh strainer and discard any seeds. Stir in the confectioner's sugar and lemon juice. In a small sauce pan heat the coulis until it begins to thicken. Add the wine and continue heating until it will coat the back of the spoon without dripping.

Creme Anglaise.
Over medium heat in a heavy saucepan heat milk and ground vanilla bean in a heavy. Bring mixture to a slight boil. Remove immediately from the heat and let sit for about 8-10 minutes.

Whisk the yolks and sugar until the sugar dissolves. While whisking, slowly drizzle in about 1/2 c of the hot milk mixture. Keep whisking and slowly add the rest of the milk.

Reheat the Creme Anglaise and continue to whisk until the mixture thickens and coats the back of the spoon. Add the raspberry coulis.

Sprinkle the gelatin over the 2 TBL of cold water and stir until dissolved. Then, stir the gelatin into the creme anglaise mixture until it is thoroughly blended. Chill in the refrigerator until the mixture just starts to gel.

In a cold mixing bowl, whip the heavy cream to stiff peaks.

When the creme anglaise begins to gel, fold in the whipped cream. Pour the Bavarian cream into molds and chill completely for at least 3 hours or overnight.

To serve:
To unmold, dip the mold in hot water for about 10 seconds. Then invert onto a serving platter. If needed, slide a knife around the edge to loosen. You can either serve the remaining Raspberry Coulis on the side or drizzled onto the Creme along with a topping of Whipped Cream.








All Rights Reserved 2008-9 © Big Black Dog

TFF - Risotto-Style Strawberry Rice Pudding

I was thinking today that summer is almost half over and I'm not very happy about that. This is the first summer in three years we have not been in construction on the house. And I really have enjoyed relaxing without the sound of power tools in the background. So far we've had a gorgeous summer here in Illinois with warm days and cool nights and I've taken full advantage of it.

With all the construction behind us I've had time to concentrate on summer themed meals and it's been fun. Our dinners have been light meals and my desserts pretty and refreshing. When I found Tyler's recipe for Risotto-Style Strawberry Rice Pudding I knew I had to try it.

But when I read the reviews of this recipe, many people had problems with it being too runny so I decided to try a different method. Although I did make the rice pudding on the stove top, to finish I put the pudding in a baking dish and baked it at 350 degrees for almost an hour and it turned out very nice. For the strawberry sauce I cut down the lemon juice to 2 TBL and added about 1/2 cup of Riesling and it was scrumptiously delicious! (**See Note on Riesling) I topped the pudding with whipped cream and a sprinkle of nutmeg.

The Risotto-Style Strawberry Rice Pudding was absolutely delicious. So much so that I had 2 bowls full this morning for breakfast. I'd like to try this with fresh raspberries or blueberries too. Definitely a keeper recipe and one that has room for much experimentation!






Risotto-Style Strawberry Rice Pudding
Recipe adapted from Tyler Florence

1 quart strawberries, rinsed and hulled
1 cup sugar
1 lemon, zest finely grated and juiced
1 quart milk
1 vanilla bean, seeds scraped
2 tablespoons butter
1 cup Arborio rice
Pinch kosher salt

Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool.

Heat the milk in a medium saucepan over medium-low heat until it starts to steam. Remove one cup of milk, set it aside, and keep it warm. Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice. Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes. Add the reserved milk, lemon zest, butter, and salt. Stir well and remove from the heat. This should have a more liquid consistency than regular risotto.

To serve, layer rice pudding and strawberry mixture in tall clear glasses. Chill.


**Wine Note: Chateau St. Jean's Riesling is a very sweet white wine. Personally I did not care for this wine but used in desserts it is excellent.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








All Rights Reserved 2008-9 © Big Black Dog

Finally a good Butterscotch Pudding!

Why are some good recipes so hard to find? I've been looking for a good butterscotch pudding recipe forever. I've tried at least 5 recipes and most seemed pretty anemic until I found Aunt Jimmy's! WOW...what a fabulous pudding! Although you can't really taste the alcohol, the 2 TBL of scotch whiskey, make the pudding taste so buttery and smooth. DELICIOUS!

I've made this recipe twice within seven days. The first time I made it exactly as written and the second time I substituted tapioca for the cornstarch. Personally, I like the tapioca version better. But I grew up with tapioca and almost lived on it while in college!







Aunt Jimmy's Butterscotch Pudding
Recipe adapted from Food Network

2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch or 3 TBL Tapioca
1/4 teaspoon salt
2 tablespoons Scotch
1 1/2 teaspoons pure vanilla extract

Topping: Whipped Cream, Sweet Cherry

In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.

Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)

Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.

Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.

While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.

Turn off the heat and whisk in the vanilla extract.

Spoon into dessert cups. Chill and top with whipped cream.






All Rights Reserved 2008-9 © Big Black Dog

TFF - Strawberry Lemon Puddings

This week for Tyler Florence Fridays I made Strawberry Lemon Puddings. Isn't that the cutest name for a dessert!

For our 4th of July weekend we were having BBQ Ribs and I wanted the dessert to be something light and refreshing! Tyler's Strawberry Lemon Puddings were perfect. I added blueberries and sprinkled a few on top for our red, white and blue!







Strawberry Lemon Puddings
Recipe adapted from Tyler Florence

1 pound cake, store bought
1/2 cup lemon curd, store bought
1 pint heavy whipping cream
1 cup powdered sugar, plus 1 tablespoon for the tops
2 cups of strawberries, hulled and sliced
2 tablespoons powdered sugar
1 Meyer lemon, juice only

Preheat oven to 350 degrees F.

Set a small saucepan over medium heat and add strawberries, lemon juice and 2 tablespoons of powdered sugar.

Set over medium heat to macerate for 4-5 minutes then remove form heat to cool.

In a large mixing bowl, whip heavy cream until you reach soft peaks. Fold in powdered sugar and lemon curd - a little at a time until they come together. Set aside in the refrigerator while you prepare the cake.

Using an inverted ramekin, carefully slice the pound cake into 1/4-inch thick, round slices. They should fit snugly inside of the ramekin itself. With the remaining scraps of pound cake, break up into coarse crumbs and toast on a sheet tray in the oven for 5 minutes until golden brown and fragrant.

Now layer the puddings. Start with a layer of the lemon cream on the bottom, followed by cake, strawberries, lemon cream and cake again. Drizzle this layer of cake with syrup from the strawberries then top with a nice swirl of lemon cream and some toasted pound cake crumbs.

Garnish with a strawberry and dust with powdered sugar.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.







All Rights Reserved 2008-9 © Big Black Dog

BBA -- Morphing Buns into Beignets

This week for our Bread Baker's Apprentice Challenge we were supposed to make Cinnamon Buns or Sticky Buns. But I made Cinnamon Buns just a few weeks ago and although I love Cinnamon Buns I really think they taste much better in cold weather when there's a foot of snow outside. Of course I could have made Danish but I just made Danish a month ago. Oh well, sometimes deciding on just what to make is a problem.

Then I remembered Beignets! I've wanted to try my hand at Custard-filled Beignets for the longest time and jumped at the chance to finally check off another item on my very long ToDo list!

Beignet (pronounced [bε.ɲε]; In France, beignet is an umbrella term for a large variety of pastries made from deep-fried dough with fruit or vegetable filling. They may contain other fillings, as well: potatoes, mushrooms, or even meat.







Although I followed Reinhard's Cinnamon Bun dough recipe, the shaping technique for Beignets was a bit different. After the first dough rise is complete, let the air out gently and divide the dough into small evenly sized balls. I weighed out small dough balls, 30 grams each, which was a little smaller then a ping pong ball. The Beignets puff up quite a bit, about double the size of the dough ball, during the frying process so if you want smaller Beignets adjust accordingly. Spray a piece of parchment paper with Pam. Place each dough ball on a parchment, cover and let rest in a warm place for about half an hour.

While the dough balls are resting, heat a pan of peanut oil over a medium heat about 375 degrees. When the oil is hot, carefully drop raw Beignet into hot oil. Fry one side and then flip over to fry the other side until Beignet is golden brown on all sides.



When they are cool enough to handle, pipe in the custard. I used a pastry bag fitted with a filling tip to pipe the custard into the Beignet. Fill the pastry bag with custard. Poke a hole in the side of the Beignet with the tip and pipe in the custard.







Custard Filling
Recipe adapted from my Mom

2 c. milk or cream
4 TBL flour
1/2 c. sugar
1 egg, beaten
1 tsp vanilla

Mix flour, sugar and beaten egg until well blended. Heat milk to a simmer. When the milk is hot, slowly pour the milk into the egg/flour/sugar mixture stirring constantly until smooth.

Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be thick like pudding. If not thick enough put back on stove and while stirring add 1 tsp flour and heat though.








Google Books has the entire book, "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread", by Peter Reinhart, scanned and you can find the recipe on Page 143 by clicking here.








All Rights Reserved 2008-9 © Big Black Dog

Who doesn't like Chocolate Pudding?

History of Jell-O; In 1845, industrialist Peter Cooper (who built the first American steam-powered locomotive, the Tom Thumb), obtained a patent (US Patent 4084) for powdered gelatin

Forty years later the patent was sold to a LeRoy, New York-based carpenter and cough syrup manufacturer, Pearle B. Wait. In 1897, Pearl and his wife, May, developed a packaged gelatin dessert and named the product Jell-O. Unfortunately Mr. Wait was never able to successfully market his product and in 1899 the Waits sold the business to a neighbor, Orator Francis Woodward, for $450.

In 1902 Mr. Woodward began an advertising campaign "America's Most Favorite Dessert" and the product took off. The Jell-O factory began as the Genesee Pure Foods Company and occupied a factory on North Street in Leroy from the 1910s until 1964.

Remember the Bill Cosby Jell-O Pudding Commercials? So cute!





I have a very personal and proud connection to Leroy, NY because my family founded this area. Between 1800-1820 I have 7 families, Stanard, House, Parmelee, Gordon, Gibbs, Rapp and Warner that migrated from MA to the Leroy, NY area. From Leroy, Genesee Co., NY my families again migrated, this time to MI and founded Flint, Genesee Co., MI. I am still in awe at the guts and determination of my grandparents that would travel to unknown, unsettled areas, clear the land, build a house, start businesses and raise their families...incredibly amazing people!

And not only do I have a personal connection to the hometown of Jell-O, I have to admit I was a closet Jell-O fan for years. And still Mr. Tastebud's would eat the flavored gelatin every day if he could! But Jell-O always makes me smile and brings back a flood of memories of fun times and family pot luck dinners.

But my tastes have changed and I now make puddings from scratch. Pudding is quick, easy and my favorite fallback dessert. And as soon as I make it, I help myself to a warm bowl of goodness.







Chocolate Pudding 101
Recipe adapted from Martha Stewart

6 tablespoons sugar
3 tablespoons cornstarch
1 1/2 tablespoons cocoa powder (I use 2 rounded TBL cocoa powder)
Pinch of salt
2 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.

Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into six dessert cups. Refrigerate until completely set, about 1 hour.

Whip remaining cup of cream to soft peaks, and serve with pudding.






All Rights Reserved 2008-9 © Big Black Dog

TFF and Foodie Friday with Pudding in between!

Today is a busy day so I'm in double time and I have to double up on my posts too. This post is not only my submission for Tyler Florence Fridays but it's my first submission to Foodie Friday hosted by Designs by Gollum. Whew...that was a mouthful!

Since I made Mini Banana Cream Pies for Tuesdays with Dorie I did have some of the delicious cinnamon flavored custard left over. The custard was so good and I wanted to incorporate it in another dessert somehow. And then I remember Tyler's Chocolate Pudding! Hmmmmm....interesting combo. And who wouldn't want to mix it up with our cutie..er...HUNK..er sweet boy Tyler.

Tyler's Chocolate Pudding and Dorie's Cinnamon Custard were perfect for each other. I had just bought some new dessert dishes too so this was fun dessert to make. And it was so good!!! I will definitely be making both of these puddings again. For sure...for sure!!









Tyler's Chocolate Pudding
Recipe adapted from Tyler Florence

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.






Banana Cream Pie
Recipe adapted from "Baking From my House to Yours" by Dorie Greenspan

Custard:
2 cups whole milk
6 large egg yolks
1/2 cup (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
pinch of salt
1 teaspoon pure vanilla extract

To Make the Custard: bring milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 of the hot milk- this will temper, or warm the yolks so they won't curdle- then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from heat.

Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly (as I always do) put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until the custard is thoroughly chilled, about 20 minutes. (If it's more convenient, you can refrigerate the custard, tightly covered, for up to 3 days.)





Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies have cooked up this week!!






And please visit Foodie Friday hosted by Designs by Gollum.








All Rights Reserved 2008-9 © Big Black Dog

Rose Petal Flan

I've been wanting to try this recipe for over 2 years, so for our July 4th dinner I finally made it. It was SOOoooooo good and quite refreshing after the spicy rib dinner.

Since I was in a rose mood I made some candied rose petals which were absolutely delicious and a perfect garnish for the flan! I remember wanting to make Candied Rose Petals for one of my badges for Girl Scouts...and no I'm not telling you how long ago that was but it's over 30 years...oops probably over 35 years ago.

My husband and I travel to Mexico quite often and the Mexican Flan is much denser and richer then any other flan I've had. So with this in mind I made up my own recipe and although it's better then a traditional flan, the texture is still not as I wanted, but it was still delicious.






Rose Petal Flan
Recipe developed in the kitchen of Big-Black-Dog

1-13 oz can of Evaporated Milk, about 1 1/2 c.
Milk, enough when added to the Evaporated Milk you get 2 cups
2 eggs
3 egg yolks
1/2 c. sugar
1/4 tsp vanilla
2 tsp rose water

Caramelized Sugar:
1 c. sugar
1/4 c. water

Pre-heat oven to 350 degrees. I usually grease my ramekins but most recipes do not call for this.

Slightly whip the eggs and add vanilla and rose water.

In a small sauce pan add milk/evaporated milk mix and sugar. Heat and stir occasionally until sugar is dissolved. Gradually dd warm milk mixture to eggs and continually whisk until well blended.

In a small fry pan, over medium heat, add 1 c. sugar and water. Sugar will melt and start turning a golden color and then amber. When the sugar is a medium amber color it is done.

Pour the hot sugar in the bottom of each ramekin, making sure that each ramekin has approximately the same amount of caramelized sugar. Then pour in the custard mix up to about 1/4" from the top.

Place full ramekins in a sheet cake pan and put it in the preheated oven. Add enough hot water to the sheet cake pan so that the water is at least at the half mark on the ramekins.

Bake for about 45 minutes or until custard is set in the middle. Chill for about 2 hours.

To remove the custard from the ramekin run a butter knife around the edge of the custard. Cover the ramekin with a dessert plate and flip it and the custard should easily pop out. Garnish as desired and serve.







Candied Rose Petals


Rose Petals, from clean (no insecticide) roses **See Note
1 c. sugar, finely processed
1 egg white, whipped.

Gather rose petals. Dip each petal in the whipped egg white. Lay the petal in the finely processed sugar and then cover with more sugar. When petal is completely coated with sugar, lay it on a piece of parchment paper. Let dry for 24 hours.

Note: I used rose petals from my rugosa roses and they had a nice rose flavor before adding the sugar.




All Rights Reserved 2008 © Big Black Dog

Mini Tarts!

The other day my husband told me "You're getting a bit carried away with cupcakes!" Hmmmm...I love making cupcakes but I've baked little else in a last month or so. Since we are low on baked goods I decided to make some tarts. Not just any tart though, mini chocolate tarts. Of course I had to decorate them and what better then with Whipped Cream laced with fresh fruit!

On recommendation from my friend Lucy, I made Martha Stewart's Chocolate Pudding 101 for the chocolate filling. When making a chocolate pie or tart Lucy suggests adding 1 more TBL cornstarch for a bit extra stabilization. The chocolate pudding was out-of-this-world delicious!



Chocolate Almond Crust
Recipe adapted from "Food and Wine"

1 1/2 cups all-purpose flour
3/4 cup almond flour
1/2 cup plus 3 tablespoons sugar
6 tablespoons cocoa powder (I eliminated and subbed 1/2 tsp vanilla)
Pinch of salt
1 1/2 sticks cold unsalted butter, cut into cubes
1 large egg

Makes 1-11" Tart or 18 Mini Tarts

1. In a food processor, combine the all-purpose flour, almond flour, sugar, cocoa and salt; pulse to blend.
2. Add the butter; pulse until the mixture resembles coarse meal.
3. Add the egg; process until the dough just comes together.
4. Turn the dough out onto a sheet of plastic, flatten into a disk and chill for 30 minutes.
5. Preheat the oven to 350°. Butter an 11-inch fluted tart pan with a removable bottom.
6. On a lightly floured work surface, roll the pastry out to a 14-inch round 1/4 inch thick. Fit the pastry into the tart pan. Run the rolling pin across the rim of the pan to cut off any overhanging dough. Patch any tears in the pastry with scraps. Line the pastry with foil and fill with pie weights or dried beans.
7. Bake in the center of the oven for 30 minutes, or until the crust is nearly dry. Remove the foil and bake the crust for 15 minutes longer, or until firm. Let cool.


Chocolate Pudding 101
Recipe adapted from Martha Stewart Living

6 tablespoons sugar
3 tablespoons cornstarch **See Note
1 1/2 tablespoons cocoa powder
Pinch of salt
2 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

**Note: If you're making a pie or tart add 1 additional TBL cornstarch as per Lucy's instructions.

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into six dessert cups. Refrigerate until completely set, about 1 hour.
3. Whip remaining cup of cream to soft peaks, and serve with pudding.


Whipped Cream Frosting
Recipe adapted from my Mom

1 c. heavy whipping cream
1 TBL sugar

Optional: 1/2 tsp vanilla (I skipped the vanilla)

With a hand mixer whip heavy cream into soft peaks. Gradually add sugar and vanilla. Whip to stiff peaks. If you adding fruit gently fold in puree and whip again to stiff peaks. Must be kept refrigerated.

For Chocolate Whipped Cream
Add 1 rounded TBL cocoa powder

For Fruit laced Whipped Cream:
Add 1/4 c. pureed fruit such as strawberry, rhubarb, raspberry, blueberry, peach or even a citrus fruit like orange. I used fresh strawberries and the lighter cream is rhubard. The rhubarb is delicious...very delicious, but I'm a rhubarb loved from way back!




All Rights Reserved 2008 © Big Black Dog

Genuflecting to Chocolate

I'd been dying for something creamy and very chocolate and decided to try Cat Cora's Chocolate Budino. There really are no words to describe this incredible chocolate dessert pudding, even fabulous and wonderful don't do justice to Cat's Chocolate Budino.

I now know why Cat Cora is an Iron Chef!!




Chocolate Budino (Italian Pudding Cake)
Recipe adapted from Cat Cora

1 pound fine-quality chocolate, such as Valrhona
½ cup sugar
6 tablespoons all-purpose flour
5 egg yolks
3 whole eggs
3 sticks unsalted butter, softened *See Note

Preheat oven to 350 F.

Using a box grater or a sharp knife, chop the chocolate into small pieces. Place the chopped chocolate in a double boiler, or in a bowl, placed over barely simmering water. Melt the chocolate slowly until smooth, stirring occasionally.

In a separate bowl, combine the sugar, flour, egg yolks and eggs. Whisk to combine completely.

When the chocolate is completely melted, remove it from the heat and stir in the softened butter. Combine the chocolate-butter mixture with the egg mixture, stirring to incorporate.

Spray a standard-size muffin tin or a 9-inch cake pan with a light coating of nonstick spray.

If making individual cakes, use a small ladle to fill each muffin cup 3/4 full (the cake will puff up). Bake for 12 minutes, or until the edges of the cakes pull away from the pan.

If making a 9-inch cake, scrape all the batter into the prepared pan and bake for 25 minutes, or until the sides of the cake pull away from the pan.

The top of the cake should be dry when done, but if you serve it warm, the center will still be moist with molten chocolate. Budino may be rewarmed briefly in oven before serving.

May be served with vanilla-bean ice cream or with gelato of choice. For a more elegant presentation, pair budino with fresh cream and raspberries (or strawberries) or with thin, bias-cut slices of caramelized banana. Makes 12 small cakes or one 9-inch round cake.

*NOTE: I only used 2 sticks (1 c.) butter and the recipe was delicious.





All Rights Reserved 2008 © Big Black Dog