Raspberry White-Chocolate Bread Pudding . . . and a Gift Certificate Giveaway from Blog2Print!

I have two good things to share today. One is a raspberry white-chocolate bread pudding, and the second is a very special giveaway. Imagine my delighted surprise last week when I opened an email from Blog-2-Print, inquiring if I'd have any interest in sponsoring the giveaway of a $35 gift certificate! It will come as no surprise to you that I responded in the affirmative. Yes! Yes!

Are you familiar with Blog-2-Print? If you have a blog yourself (or perhaps you have a friend who does?), you owe it to yourself to get familiar. Blog-2-Print is a service that allows you to make a bound book from a range of your blog's posts, in paperback or hardcover, via their incredibly easy-to-use website. The entire assembly process, from the blogger's standpoint, takes just a few minutes and it literally could not be more user-friendly. Anyone can give the blog-to-book assembly process a free trial run by visiting B2P's website. It's extremely fun to see what your blog would look like as a book, and to flip through it virtually, page by page, with no commitment at all.

Okay, so let's say you decide to actually make a book and place your order. Then what? Well, before you know it your shiny new volume is delivered to you, safe and sound. Expect your heart to skip a beat as you slide it out of the package, inhale that classic new-book aroma, and reverently page through your very own creation. I can tell you this with first-hand certainty because a couple of years ago I gave Blog2Print a whirl myself, using their service to compile a sleek volume covering three months' worth of my own blog's entries. I was especially pleased with the bright color and clarity of the photos, the quality of the paper, and the strong, tight binding. According to Julie, my friendly contact person at Blog2Print, a $35 gift certificate will allow for the production of a paperback book of about 77 pages or a 48 page hardcover. (I'm looking forward to making a new book, too, since Blog2Print generously offered to provide me, as well as our winner, with a $35 gift certificate--woo hoo! Thank you so very much, B2P!)

To enter this giveaway . . .

All you have to do to enter this giveaway is leave a comment on this post telling me why you'd like to make your blog into an actual book. And, please leave a name of some sort in your comment, okay? (Don't just call yourself "anonymous," because I know you're not really anonymous anyway--you're most definitely someone worth knowing.) Entrants can be from any country--there are no geographic restrictions, so I've been told by Blog2Print. I will announce the winner on Friday, May 4th, and ask that person to contact me via email. I will then provide that lucky individual with instructions so they can retrieve their $35 gift certificate from B2P. So simple . . . yes? Okay, then, we're good to go.

About this recipe . . .

This is an original, non-adapted recipe. I made it using day old Italian bread from a little local bakery, but if you prefer to use a homemade loaf, here's the link to my own favorite Italian bread recipe from a past post; if you use it to make your own bread for the bread pudding, just be sure to leave out the herbs and garlic, and consider substituting melted butter for the olive oil.

I suggest you indulge in a warm serving of this bread pudding topped with a soft dollop of whipped cream. As my dad always used to say, after eating something especially satisfying that my mom had served him, this humble dessert "really hits the spot."

Raspberry White-Chocolate Bread Pudding

(For a printable version of this recipe, click here!)

Preheat oven to 350, and generously butter a small casserole dish (mine was about 9" x 9" and 2" deep; I recommend using a clear glass dish so you can easily tell if the bottom of the pudding is fully baked before removing it from the oven).

12 oz. frozen raspberries, or about two cups fresh
1/2 cup granulated sugar
1/2 water

In a sauce pan, stir together the raspberries, sugar, and water. Cook over a medium flame until the mixture just comes to a gentle boil; lower the heat, stirring periodically, and let it simmer until it thickens and has reduced by about one third. It should look like raspberry jam that's not terribly thick when it's ready. Remove the pan from the heat and set it aside while you prepare the other ingredients.

6 to 7 large slices of day-old Italian bread, cut into large bite-size chunks (I left the crust on. If you prefer not to use the crust, you'll need a couple of more slices and you may want to consider reducing the amount of milk in the recipe a bit.)
1 cup half & half
2/3 cup milk

3 large eggs
1 and 1/2 tsp. vanilla extract
1/3 cup granulated sugar
1 pinch kosher salt

3/4 of grated/shredded white chocolate, or 1/2 cup of mini-white chocolate chips

In a large bowl, whisk together the half & half, milk, vanilla, eggs, sugar, and salt.

Spread half of the bread chunks in your buttered dish. Drizzle half of the milk mixture evenly over the bread, and then pour half of the raspberry sauce evenly over that. Sprinkle with half of the shredded white chocolate. Using the rest of the bread chunks, spread another layer on top. Drizzle with the remaining liquid, and pour the rest of the raspberry sauce over that. Sprinkle with the rest of the shredded white chocolate.

Cover the dish with plastic wrap and let it sit for about twenty minutes before baking; this will allow the bread to absorb some of the liquid. (If you want to delay baking your pudding, you can refrigerate it at this point and bake it within a few hours.)

Bake on the middle rack of your oven for about 35 to 40 minutes, until the top and bottom  look lightly golden and no longer obviously wet. Check it at about 25 minutes; if the pudding seems to be browning on the top too quickly, cover it loosely with foil.

While the baked pudding is cooling on a rack, whip some cream to serve along with it. The pudding is best served warm, not steaming hot. Be sure to refrigerate any leftovers.

(If you'd like to comment on this post, or to read any existing comments, please click on the purple COMMENTS below.)

Raspberry Euphoria Coffee-Cake . . . A Tale of Magnetron Redemption

It was 11:00 on Wednesday morning and I stood in my kitchen, face to face with a kindly appliance repairman. "Whatcha need here is a new magnetron . . . that's whatcha need." His tone was laced with sympathy. He knew the very word sounded expensive: Magnetron. Like something Superman might keep stashed under his cape for emergencies.

I gaped at him silently. "Why not just tell me I need a new cyclotron?" That's what I wanted to say, but I  merely nodded and let him continue. "Now, you might still be under warranty, but I dunno. Gotta go to my truck and check it out." While he was gone I pondered the implications. The odds were slim and none that I wouldn't have to pay to replace this futuristic-sounding part. All I wanted was for my once-high-end built-in microwave oven to heat stuff again, and to do so without making aggrieved grinding noises. It had suddenly conked out a couple of days before. My 15-year-old son, a devoted user of the thing, stuck a little note on it that read, "May God help us all."

Imagine my surprise when the friendly repairman popped back in the door and glanced at me reassuringly. Yep, I was still covered and he actually had the part with him! He finished the job within half an hour and my bill was minimal, relatively speaking. I was so happy I just had to bake something. Not in the microwave, of course, but you know what I mean. Sometimes when little daily events like that actually go well, a girl gets the urge to celebrate by baking. It's a perfectly natural response, don't you think?

About this recipe . . .

This one is all mine. Yep, a completely original recipe right from the get-go (whoo hoo!) and I thought the cake turned out really well--not overly sweet, not too rich, just right. It's a simple formula that makes use of ricotta cheese in the batter, and a small amount of cream cheese in the streusel. Fresh raspberries and a smidgen of seedless raspberry jam factor in as well. So, all in all, it was a very good day. I made the cake shortly after the repairman, whose name I never did catch (Clark Kent, maybe?), drove away. If he'd still been here, I'd have given him a nice big wedge of it to take home.

Raspberry Euphoria Coffee-Cake
(or, if you prefer, Raspberry Ricotta Coffee-Cake with Cream Cheese Streusel)

(For a printable version of this recipe, click here!)

Preheat oven to 350 degrees. This can be made in a 9" round regular cake pan, or a 9" found springform pan.

Butter your pan. Line the bottom with a round piece of parchment paper, then butter the parchment. Flour the inside of the whole pan, tapping out the excess.

Ingredients for the streusel topping, and glaze:
3 oz. cold cream cheese, cut into 1/2" chunks
2 oz. cold unsalted butter, cut into 1/2" chunks
1/3 cup granulated sugar
1/3 cup unbleached all-purpose flour
1 small pinch salt (I used regular salt)

3 Tbsp. seedless raspberry jam (to drizzle atop the streusel when you assemble the cake)

For the glaze:
1 cup (or more) confectioners' sugar
2 Tbsp. milk (add more if you'd like a thinner glaze)
1/8 tsp. almond extract (optional)


Ingredients for the cake:
1 cup traditional ricotta cheese, not too cold
2 large eggs, room temperature
1/3 cup unsalted butter, melted but not hot
1 cup granulated sugar
1/2 tsp. vanilla extract
2 and 1/2 cups unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. coarse kosher salt
6 oz. fresh raspberries

Make the streusel first:
In a medium size bowl, mix the sugar, flour, and salt with a fork. Cut-in the cream cheese and butter chunks using a hand-held pastry blender or a couple of knives (you can even do this with your fingers if you're quick about it), until small visible chunks of miscellaneous size remain. Cover the bowl and chill the streusel while you prepare the batter.

Make the batter:
In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In the large bowl of your mixer, using the paddle attachment on medium-low speed, mix together the ricotta, eggs, melted butter, sugar, and vanilla until smooth; about two or three minutes.

Now on low speed, add the flour in gradually, mixing just until well combined for a minute or so. 

Spread half the batter into your prepared pan.

Dot the batter with half the fresh raspberries and gently press them partway down into the batter.

Spoon the rest of the batter on top and smooth it out with a small offset spatula; scatter the remaining berries and gently press them into the batter.

Stir the chilled streusel with a fork, and evenly scatter all of it onto the top of the cake batter. Drizzle the seedless raspberry jam here and there in little streaks over the top of the streusel.

Bake the cake on the middle rack for about 35 minutes, or until a toothpick inserted in the center comes out mostly dry. The cake should be just lightly golden on top, and more golden on the sides. The sides of the cake should look like they've begun to pull away from the sides of the pan.

While the cake is starting to cool, mix up the glaze. In a small bowl, stir together the confectioners' sugar, milk, and almond extract. Just keep stirring until the glaze is completely smooth. Add more sugar if you'd like a thicker glaze; add slightly more milk if you prefer a thinner glaze. 

Let the cake cool for 15 minutes, no more and no less, on a rack before attempting to remove it from the pan.

Run a thin knife or metal spatula around the sides of the pan. Place a plate over the top of the cake and quickly invert it, tapping firmly on the bottom of the pan to help knock it out. Lift off the pan, then place the cooling rack on the cake bottom; still holding firmly onto the plate, re-invert the cake back onto the rack to let it finish cooling.

 

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Berry Merlot Sorbet . . . with Citrus-Shortbread Cookies

They say that the Benedictine monk, Dom Perignon, compared tasting a particular wine to "tasting the stars!" Whether he ever really said that, though, seems to be up for debate. But unsubstantiated or not, that's the very phrase I remembered when the first tiny spoonful of this lusciously icy, pungently sweet sorbet hit my tongue. That may sound like corny hyperbole, but I wouldn't make something that corny up. I swear.

Now, given the typical choice between a petite scoop of premium ice cream and one of sorbet, I've historically been more likely to select the former.

That, however, was until this week when I made my first homemade sorbet. (Ice cream, I'm sorry. It's been fun, but I've found a new friend.)

There simply aren't enough adjectives to describe the glorious flavors in this recipe. Have you ever before had a reason to simmer raspberries, blueberries, orange and lemon slices, together with a split vanilla bean, sugar, and a fragrant cinnamon stick? No? Well, neither had I. Add into that concoction a generous splash of Merlot and a modest splash of Chambord, and the result is truly cosmic.

About the recipes . . .

Adapted from a recipe in pastry chef Sherry Yard's sumptuous book, The Secrets of Baking, this sorbet is an experience in itself. One might rightly say it's divine. And since divinity shouldn't have to travel alone, we're serving it up alongside citrus-shortbread moons and stars.

What with the intense sweet-tartness of the sorbet, these uncomplicated cookies provide a nice counterpoint. They come to us via Chef Todd English's book, The Olives Dessert Table.

The sorbet, which requires making a sauce/syrup first, does take some time but it's worth the wait. And I was pretty pleased with the shortbread recipe, too. The dough is extremely cooperative and easy to handle, considering it's rolled out and then cut with cookie cutters--no heroics or profanity required (you know what I'm talkin' about).

I know it's still March, but before I shut-up I just have to tell you: This combo virtually shrieks summertime. Shrieks it!



Berry Merlot Sorbet, with Citrus Shortbread Cookies

(For a printable copy of these recipes, click here!)

To make the sorbet, begin by preparing the berry sauce. The sauce recipe should yield up to about one quart (four cups). You'll need half of that to prepare one batch of the sorbet. The extra sauce can be stored for future use.

Sauce Ingredients:

1 and 1/2 lbs. fresh, or 20 oz. frozen, berries (I used half frozen raspberries and half frozen blueberries; Sherry Yard's original recipe calls for all blackberries.)
1 orange, peeled and sliced
1 lemon, peeled and sliced
1/2 cup, plus 2 Tbsp., granulated sugar (Just use 1/2 cup if you're using frozen berries, per Sherry Yard.)
1/2 vanilla bean, split and scraped (I used a whole bean and all of its seeds.)
2 cups Merlot wine (I used Charles Shaw Merlot, from Trader Joe's--only about $4 a bottle!)
1/2 cup water
1 three-inch cinnamon stick
3 Tbsp. Chambord (raspberry flavored liqueur)
1 pinch of salt (less than 1/8 tsp.)

Bring the berries, orange, lemon, sugar, vanilla bean and seeds, Merlot, and water to a boil in a large saucepan over medium heat. Microwave the cinnamon stick on high for 10 seconds, or heat it up in a small pan until fragrant; add it to the sauce. Reduce the heat to low, and simmer the sauce for 10 minutes.

Remove the pan from the heat, cover it with plastic wrap, and let it steep for 30 minutes; this allows the flavors to infuse.

Pour the mixture through a fine mesh sieve and press out the juices into a medium-sized bowl. (Don't let the fruit get into the juice, and don't puree the mixture either. Sherry Yard notes that doing so will make the sauce cloudy.)


Place the bowl of juices over another larger bowl filled with ice, and let it cool completely.


Stir in the Chambord and the salt.


This sauce can be used immediately, or it can be refrigerated in an airtight container and kept for up to 3 days. Frozen, it will last for 3 months.

To prepare the sorbet:

2 cups of warm berry Merlot sauce
2 Tbsp. fresh orange juice
2 Tbsp. light corn syrup
1 Tbsp. fresh lemon juice (The original recipe says to use lime juice, but I used lemon instead.)
2 Tbsp. granulated sugar
1 pinch of salt (less than 1/8 tsp.)

Whisk together all of the above ingredients in a large bowl. This is the base for the sorbet.

Pour the sorbet base into an ice cream maker and churn the mixture according to the manufacturer's directions.

When finished, the sorbet will be quite soft and not scoopable. Pack it into a freezer container to let it firm up for at least 4 hours before serving. (Mine, in fact, was still quite liquidy after churning; there is no way it could have been scooped or served at that point. It firmed up well in the freezer, though. I froze it overnight.) The prepared sorbet can be kept, well covered, in the freezer for up to 3 months.


Citrus Shortbread Cookies

This recipe will yield about 2 to 3 dozen cookies, depending upon their size.

1/3 cup confectioners' sugar
zest of 1 lemon, chopped
zest of 1 orange, chopped
1/4 lb. of unsalted butter at room temperature (1 stick)
1 tsp. vanilla extract
1/2 tsp. salt
1 cup, plus 2 Tbsp., All Purpose flour (I used bleached)

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.

In the bowl of your mixer, using the paddle attachment, mix together the sugar and the zests for 3 to 5 minutes.


Add in the butter and mix until creamed. Scrape down the bowl and the paddle, then add in the vanilla extract.


Mix just to combine. Add in the flour and salt, and again mix just until combined.


Gather up the dough and shape it into a round disk. (You do not need to chill it.)


On a floured surface, roll the dough out to a thickness of 1/4". (The book says to roll the dough to 1/8" inch, but I wanted my cookies to be slightly thicker and not completely crispy. If you want them thin and crisp, go with 1/8".) Dust off any excess flour, and cut the cookies into shapes using flour dusted cookie cutters.

Using a wide spatula, transfer the cookies onto your lined cookie sheet. Bake them just until the edges start to brown, about 10 to 15 minutes. Let them cool on the sheet.


Recipe Full Disclosure!
The sorbet recipe has been adapted from two recipes in Sherry Yard's book, The Secrets of Baking, 2003, Houghton Mifflin. The first one, for blackberry-Merlot sauce, is on page 285. The second one, for blackberry sorbet, appears on page 297; it incorporates the sauce as one ingredient. My main alteration included substituting a combination of raspberries and blueberries for the blackberries. The citrus shortbread recipe comes from the book, The Olives Dessert Table, by Todd English, Paige Retus, and Sally Sampson (Simon & Schuster, 2000). I didn't alter that recipe, but adhered to the original.


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Valentine Vanilla Cupcakes with Raspberry Whipped Cream . . . Will You Be Mine?

It's not just about hearts and flowers, you know. It's also about love and cupcakes. What would Valentine's day be without them? I shudder to think.

I associate Valentine's Day with cupcakes more than any other holiday. Must be a carryover from all of those Feb. 14th parties in elementary school. Cupcakes were plentiful at those events, along with an endless supply of conversation hearts. Deep vats of Hawaiian Punch stood at the ready to slake our pre-adolescent thirst. I recall how the perkiest Moms, who faithfully materialized to run the show, would ladle the weak red libation into little cups and place them carefully into our hands. The classrooms were always a flurry of red and pink, with cut-out hearts and cupids spinning on strings that had been taped to the ceiling.

And do you remember being required to give a valentine card to every single kid in your class, without any regard to your feelings about those kids--you know, the ones with a dark reputation for hooliganism? They were always the troublemakers who failed to bring in an empty milk-carton to transform into a mail-box.

While the rest of us were busy pasting construction-paper hearts onto our mailboxes, those few children stood morosely behind the teacher as she excavated the supply closet, hoping against hope that she'd find a few extra milk cartons. Valentine's Day, at that tender age, was an equal opportunity holiday.

About these cupcakes . . .

The recipe I used for today's cupcakes comes from the book, Great Cakes, by Carole Walter. This cake batter is somewhere on the spectrum between a sponge cake and a regular yellow butter cake. (You could use this recipe, in the same proportions listed, for a standard two-layer cake.) It has a satisfying crumb and a full vanilla flavor. It's not too eggy, and it's sturdy without being dense.

Though one might typically frost a cupcake like this with a good chocolate buttercream, or a fluffy white icing, I decided to opt for the subdued sweetness you get from flavored whipped cream. The raspberry aspect is provided by about a tablespoon or so of seedless preserves that you mix in after the cream has been whipped to firm peaks.

A bit of sifted powdered sugar helps to stabilize the whipped cream and adds a touch of additional sweetness. The ultra-softness of whipped cream is a nice surprise when it appears on the top of a cupcake, especially a Valentine cupcake.


Vanilla Cupcakes with Raspberry Whipped Cream

Makes 24 regular size cupcakes.

(For a printable version of this recipe, click here!)

Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper liners. (You may have a little batter leftover, perhaps enough for one large cupcake. I just baked that one extra cupcake in a Pyrex glass custard cup.)

3 cups sifted cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup butter, unsalted (The recipe doesn't specify, but I'd suggest the butter be at cool room temperature, not too soft.)
2 cups superfine sugar
4 eggs, large
1 and 1/2 tsp. vanilla extract (I also added in about three drops of almond extract; it doesn't add in any obvious almond taste, but I think it gives the vanilla more dimension.)
1 cup milk (I used whole)

Sift together the salt, flour, and baking powder. Set aside.

Cut the butter into 1" pieces and put them in the large bowl of your mixer; using the paddle attachment, soften them on low speed. Then, increase the speed to medium-high and cream until smooth and light in color, about 1 and 1/2 to 2 minutes.


Still at medium-high speed, add in the sugar, 1 Tbsp. at a time over a period of 8 to 10 minutes to blend it in well, scraping the bowl occasionally. (Not kidding--she really says to do this that slowly!)


Add the eggs in one at a time at one minute intervals, scraping as needed. Blend in the vanilla.


Reduce the mixer speed to medium-low. Add in the dry ingredients alternately with the milk, starting and ending with flour; do four additions of flour and three additions of milk. Mix just until incorporated for each addition. Scrape the bowl, and then mix 10 seconds longer.


Spoon the batter into your muffin cups, filling each one about 2/3 full.


Bake the cupcakes for about 10 to 12 minutes, then check them with a toothpick inserted into the center. If it comes out clean, they're done. They should be just a little golden on top.

Let the cupcakes cool in the pan, set on a rack, for just a few minutes, then take them out of the pan to cool completely on a rack.


For the raspberry whipped cream:

1 and 1/2 cups heavy cream
1 to 2 Tbsp. seedless raspberry jam, or regular raspberry jam that have been well strained
2/3 cup sifted confectioners' sugar

Chill a small or medium-sized metal mixer bowl in your freezer for five minutes or in your fridge for ten minutes. Attach the bowl to your mixer and pour in 1 and 1/2 cups of very cold heavy cream. Beat on low speed for the first 30 seconds or so, then increase the speed to medium and beat until soft peaks just begin to form. Slowly add in about 2/3 of a cup of sifted confectioners' sugar. Beat until the peaks become obviously firm but not over-whipped and stiff.

Turn off the mixer and, using a flexible spatula, gently fold in 1 to 2 Tbsp. of seedless raspberry jam. The jam alone won't make the whipped cream very pink. If you want the whipped cream to be more pink, add in a tiny bit of gel food coloring; gel coloring is moist enough to mix in easily and its color is very potent so you need need a dab. Don't use liquid food coloring if you can help it, because it may add too much moisture to the cream.


Wait until the cupcakes are completely cool to frost them. Once you've frosted them, serve them soon. Store any extra frosted cupcakes in the fridge to prevent the whipped cream from separating.


(If you'd like to comment on this post, or to read any existing comments, just click on the purple COMMENTS below!)