Culinary Concoctions by Peabody

I grew up not really liking chocolate pudding. The only kind I ever had was instant and the texture just always seemed weird to me. Then I went on a diet(one of many in my life before realizing that extra cushing for the pushing was better than starving). I was introduced to the world of fat free pudding cups. Not terribly exciting but in those days it was that or diet Jello. So I just got used to it. At  no point in my life would I ever call it good. What I would have called it was tolerable. And when I gave up sugar for a year the sugar free kind was a God send I will not lie. But again, I wouldn’t call it good.
Not until I was in a pastry class and I had to make a cake with a chocolate pudding filling did I come to realize what all the fuss over chocolate pudding was. Thick and chocolate velvety goodness, this was like no pudding I had ever put in my mouth.

When I saw the recipe and saw that it called for using a food processor I decided to pretty much stay the course and not do something out of the ordinary this week. I like the use of the food processor, all be it a little odd, since it produces such a smooth pudding. I saw some people discussing that they were going to use skim milk. Just don’t. Seriously. If you are going to use skim milk just save the time and buy the Jello fat free kind. Same thing. Yes, I had to go buy whole milk, we drink skim. But whole milk has many other uses in the baking world and you can surely use it up!(jumps off of milk soap box)

The changes I did make to the recipe were the following:
I used no vanilla extract, I added 4 TBSP of Bailey’s Irish Cream instead.
I used 65% cocoa Madagascar chocolate.
I used ¼ cup more sugar due to the type of chocolate I used.
I added Bailey’s Irish Cream Caramel(recipe can be found here), this was either layered or placed at the bottom of each dish so that you got a surprise at the end.
It’s an easy recipe and I was more than happy not to have to turn on my oven this week. So thanks to Melissa of It’s Melissa’s Kitchen for picking it. If you want the recipe for it you can go to her site or go to Dorie’s own website and get it.

Upon moving to the Pacific Northwest I discovered many a food I didn’t know existed. Geoduck being one, but they can keep those. Types of apples I had never seen. Types of cherries I had never seen. And types of berries I had never seen. The first time I went over to a friends house for dinner she asked if I was allergic to marionberries. I had no idea if I was(luckily I had meds to take just in case). When she told me they were a type of blackberry(I’m not allergic to those), I threw caution to the wind and ate it. It was good. A little tart, but I must say that every marionberry baked good I have had has been on the tart side, so I am guessing that is the way they get made. I being more a fan of sweet than tart made sure to add lots of sugar to my galette.
Speaking of allergies, were were to make Double Crusted Blueberry Pie. Being that I am allergic to blueberries(well, the raw ones) I steered clear of those. And since I am anti making pie crust I just went  with the free form. I also added a little graham flour to the pie crust to give it a more wholesome flavor. I liked it. If you are craving blueberries or you just can’t get marionberries where you are from then head on over to South in Your Mouth to get the real recipe and check out the other TWD bakers.

Marionberry Galette

3 pints (6 cups) fresh marionberries
1 cup sugar
1/3 cup brown sugar
2 Tablespoon cornstarch
1/4 teaspoon nutmeg
2 Tablespoon lemon juice

Gently toss berries with sugars, cornstarch, nutmeg and lemon juice.
1 cup all-purpose flour
1/2 cup graham flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1/4 lb.) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten

In a food processor or large bowl, combine flours, granulated sugar, and salt. Cut ½  cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.
Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).
Pour marionberry mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over berries, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.
Bake in 375° oven 40 to 45 minutes(if you are making smaller ones then 30-35 minutes) . Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under galette.

Adapted from Sunset Magazine, September 2003

When I first saw this event I decided to ask my “American” friends what they thought of when I said the word Canada. Hockey, beer and maple syrup…oh and Canadian Bacon(it’s called back bacon people!!!) All good things but I found it humorous that those were pretty much the same four answers I got over and over again. I did get a Bryan Adams the singer and “cold” thrown in now and then for good measure.
If I hadn’t felt so crummy as of late I would have made something involving back bacon and beer for the savory event that Jasmine is holding…I might just do that for me anyhow.
Since I was only going with the one event, Mmmm Canada(the sweet edition), hosted by none other the Domestic Goddess herself, I settled on good ol’ maple syrup(Canada does after all make more than 80% of the world’s supply). Most people in the states think maple syrup is Mrs. Butterworth or Log Cabin…ugh(so does, surprise…my husband). Oh the horror. FYI- none of those actually contain any maple syrup. Lucky for me more and more places are carrying actual maple syrup and people got to stop sending it to me since I could get it here.
Maple syrup comes in different grades, but I am a grade B girl myself. I like the flavor better for baking and cooking. And speaking of baking, I made a maple syrup pie. It is a combination of my friend’s(from Quebec) recipe and a recipe I found in Sweets, which was interesting since it is a southern cookbook. You can use just about any type of nut, but you really do have to love maple syrup to eat this pie. I used the cream cheese pie crust that I used for my salmon quiche since I had some left over but you could use whatever pie crust you like.
Hope everyone who celebrates it has a great Canada Day!(it’s July 1st if you didn’t know)

Maple Syrup Pie

1 unbaked 9-inch pie crust
2 ¼ cups maple syrup(the real stuff)
¾ cup heavy whipping cream
1/3 cup all-purpose flour
4 eggs
1 cup pecans, roughly chopped

Preheat to 375F.
In a large bowl, whisk together maple syrup, heavy whipping cream, and flour until blended.
Add eggs one at a time, making sure the it’s blended well.
Fold in the pecans.
Pour the filling into the prepared pie crust.
Bake for 10 minutes. Reduce the heat to 350F and bake for another 30-35 minutes or until the filling is set.
Remove from oven and cool on a wire rack for 30 minutes before serving. I serve mine with maple whipped cream as well as more maple syrup poured over each slice. But I love me some maple sryup.

Adapted from Sweets:  A Collection of Soul Food Desserts and Memories by Patty Pinner and my friend C’s grandmother.

Cream Cheese Pie Crust(from Northwest Noshings)

2 cups all-purpose flour
8 ounce cream cheese, softened but still cool
2 sticks(8 ounces) unsalted butter, softened but still cool

In a mixer, combine all ingredients and mix on medium-low until it forms a dough. Wrap in plastic wrap and place in fridge for 30 minutes.

I would love to report that I am healthy but that would be a down right lie. I continue to suffer. Lucky me. I am hoping that it will be gone by my birthday(about a week and a half)…surely that is not asking that much of my body.
Even though I was sick, I ended up going to a cooking class last week. It was already paid for and it was by one of my favorite cookbook authors, Greg Atkinson. We had a lovely menu of mango and avocado salad(which is over on Northwest Noshings), slow cooked halibut with spring veggies and a strawberry brulee.
Knowing that this weeks TWD recipe was a Mixed Berry Cobbler(chosen by Beth of Our Sweet Life) I had planned on making a cobbler bottom, filling it with mixed berries and then doing the whipped cream/sour cream mixture on top. But then I got to thinking that the cobbler bottom would be too heavy for this dessert. So I went in a whole new direction, angel food cake. By doing that the recipe still remained refreshing, like what I had at the cooking class.
If you are going to make this I beg you not to use low fat or fat free sour cream. I mean, the angel food cake is practically nothing as are the berries, so you can stand to have some extra calories in the topping!
To see the real deal(meaning the actual cobbler), head on over to the Tuesday’s With Dorie website.

Mixed Berry Angel Food Cake Brulee

Angel Food Cupcakes(recipe follows)
Mixed Berry Filling(recipe follows)
Cream Topping(recipe follows)

Angel Food Cupcakes

1 1/3 cups egg whites (approximately 10 large eggs)
1 1/3 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar, put through sifter twice
1 teaspoon vanilla
1 cup cake flour, sifted before measuring

Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar.
Fold flour mixture gently into batter until well incorporated.
Using a small ice cream scoop or large tablespoon, fill muffin cups about 2/3 to 3/4 full. Bake(at 350F) for about 15 to 17 minutes, or until lightly browned. Cool for 5 minutes in pan on rack. Remove cupcakes to a rack to cool completely.
Cut the top off of the angel food cupcakes(go ahead and just eat that yourself ). Take the bottom of the cupcake and horizontally cut it in two so that you can fit it into a ramekin. Place angel food cake piece at the bottom of a 4-ounce oven proff ramekin.

For the Filling:

1 pint strawberries, hulled and split
½ pint blueberries, washed and dried
½ pint raspberries, washed and dried
1 TBSP lemon juice
2 TBPS granulated sugar

In a small bowl combine the berries, lemon juice and granulated sugar. Distribute the mixture evenly among the ramekins over the angel food cake.

For the Topping:

½ cup heavy whipping cream
2 TBSP powdered sugar
1 tsp lemon juice
1 tsp vanilla extract
½ cup natural sour cream(I like Nancy’s Organic)
¼ cup granulated sugar, for sprinkling on top

In a separate bowl, whip the cream until it is stiff. Stir in the powdered sugar, the lemon juice and the vanilla extract. Gently fold in the sour cream. Distribute the cream mixture evenly over the berries and with the straight side of a rubber spatula or a butter knife, flatten the cream on top of the berries.
Light a small butane or propane torch. Working with one dish at a time, sprinkle about 2 tsp of sugar over the top of the whipped cream mixture and run the flame of the lit torch over the sugar until it bubbles up and turns brown. The sugar will form a thin layer of brown caramel over the surface of the cream. Serve at once.

Makes about 6

Adapted from West Coast Cooking by Greg Atkinson