Butterscotch Pot de Crème (and Pumpkin Version for Fall)

Pumpkin Pot de Creme | ZoeBakes (1 of 2)-2 

This is a recipe I developed for Tilia‘s dessert menu. Steven Brown, the chef/owner wanted a turbo charged version of the butterscotch pudding from his childhood. We went with a Pot de crème, which is essentially as decadent as creme brulee, without the crack of caramel resting on top. The texture is like silk and the taste is sweet, with just a slight bitter edge from the burnt sugar in the butterscotch. Cooking the butter and brown sugar together until it is smokin’ hot (and I do mean smoking) is the key to the flavor. If you don’t bring them to the brink of burning the pudding will be way too sweet for my taste. The creme fraiche (young sour cream) is unsweetened and the perfect balance for the pudding. If you don’t happen to live near Linden Hills (a small village of a neighborhood in Minneapolis),  where you can order this at Tilia, you can make it at home.

*See bottom of the post for the Pumpkin Pot de Creme version. (more…)

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Grapefruit Posset with Campari Gelee (Confectionery Funnel Giveaway)

Grapefruit Posset | Zoebakes 07

This is a Posset. It has been around for a very long time, but chances are you’ve never heard of it. It is like a perfectly executed panna cotta, in texture and taste, but it is made without the gelatin. There is no fear that you will end up with creamy jello because you added too much gelatin. As a result you have to serve it in a cup because it’s so perfectly soft and it can’t hold its shape if inverted onto a plate. I’m smitten with this dessert and believe in my heart of hearts that it will become the next big thing in restaurants. Well, it should be at least.

Grapefruit Posset | Zoebakes 09

The creamy posset really needs no accessories, so you can serve it all by itself. But, I wanted to layer on the grapefruit flavor, so I made a bed of pound cake and then topped it with a grapefruit and Campari gelee. It is very rich, but the grapefruit and slight bitterness of the campari create a sophisticated “creamsicle” that is super refreshing.

Details below for the Rosle Confectionery Funnel giveaway.

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Vietnamese Ice Coffee Panna Cotta

panna cotta

I fell in love with a little Vietnamese restaurant when I was pregnant with my first son. I craved salty, spicy, big, fat flavorful foods and Quang delivered on all of it. I would have eaten every meal for the nine months there, but I knew my husband just couldn’t take it, so I limited myself to 3 days a week. Once my son was born I’d bring him in to the restaurant and the servers would carry him around, so I could have 2 minutes to slurp up my pho (soup) and suck down a Ca Phe Sua Da (Vietnamese ice coffee with sweetened condensed milk). The coffee was a bit of a ritual in those days. They poured hot water over coffee grounds in a little metal filter, which fit perfectly over a glass with sweetened condensed milk at the bottom. It was like sweet torture waiting for the slow drip to finish and yet I loved the anticipation. Once the hot coffee was done dripping over the milk I’d stir it all together and pour it over ice. The first sip, because I was too impatient to wait another second, was the slightest bit warm and cloyingly sweet. As the ice melted and the coffee chilled the flavor was perfection. Sadly, Quang now brings the Ca Phe Sua Da to the table already made and in sealed plastic cups, which is hardly as romantic, but it is still delicious and I manage to drink at least one, or two, or three a week. They don’t come in decaf, so unless you are planning to be up late, you may want to save this for lunchtime.

The strong bite of the coffee, mixed with the sweet creaminess of the condensed milk is like a perfectly balanced dessert, so I hardly worked to get this one right. I like my panna cotta with as little gelatin as possible, just enough to keep it together. This version requires even less, because I leave it right in the glass. I suppose you could invert it, but the stripes are so lovely, and it would be hard to get it to look so crisp and clean as it wiggled on the plate.

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Chocolate Banana Bread Pudding

chocolate banana bread pudding

Almost 13 years ago I had this dessert on the menu at The Local, where I was the pastry chef. It was hands down the most popular thing we ever made. Perhaps its success is due to the blend of the comforting banana bread and decadent chocolate ganache, all baked together in a warm pudding. Then I served it with roasted banana ice cream, which takes it to new heights, but I also love it with a bittersweet chocolate ice cream. Try both and decide.

Last night I needed something to bring to an Oscar party. I love the Awards and all the pageantry that goes with it. Watching the show is an annual event with two of my closest friends and my step mother. We sit on the couch in our pajamas and critique the outfits on the red carpet. The evening is the perfect blend of our ultra-casual-comfort while we watch the over-the-top formal event. This chocolate banana bread pudding just seemed to match the contrast; elegant comfort food. (more…)

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Waffle Bread-Pudding with Strawberry Sauce!

I’m not sure if it is nature of nurture, but I am incapable of throwing away food. I suspect it comes from working in professional kitchens, where everything is used or money is lost. As a result I have scraps of all my baking projects in the freezer(s). Once in a while I go through and take inventory and try to use it up. Usually this happens around the time my husband is trying to fit something in there and can’t find an inch of room. This time I found several batches of waffles that I’d frozen over the past couple of months. I always intend to freeze them, like Eggo waffles, and just toast them for the boys in the morning. But, when it comes right down to it, I just can’t make myself do it. They just don’t toast up well. So, what to do with all these waffles I’d unearthed? Bread pudding. It is what I would do with leftover brioche and these are just as eggy and rich. The result was a delightful surprise and now a family favorite. Strawberry sauce and whipped cream on top and you have a breakfast fit for a king, or a son’s 10th birthday, which is exactly what I gave mine on his big day. (more…)

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Going Bananas for Mardis Gras – Banana Pudding, Caramelized Bananas and Bourbon Banana Sauce

Banana Pudding is a thoroughly classic Southern dessert. It comes in many forms, but almost all involve vanilla pudding with slices of bananas and a layering of vanilla wafers. This combination, quite frankly, reminds me of going to Morrison’s Cafeteria with my grandmother in Clearwater, Fl. Although I have fond memories of those outings, the food was neither good, nor memorable. It seems to me that banana pudding should be made with bananas, not just as an accessory. This may be a conclusion based on the fact that I only had two overly ripe bananas in my fruit basket when this recipe came to me. I pureed them and added them to the vanilla pudding as I whisked it. The result is a rich flavor, which beats the pants off of the unnatural “banana extract” or liqueurs many recipes call for and it has a silky smooth texture. I thought it should be topped with something warm, caramel-y and have just a slight bite of Bourbon. Banana Foster on top of the pudding, an ode to Mardi Gras! For those who just can’t fathom banana pudding without vanilla wafers, by all means you should crush some up and sprinkle them over the top.

I’d like to thank YOU and Babble.com for voting Zoë Bakes on to the list of Top 100 Mom Food Blogs 2011! It is a crazy honor to be listed with such talented women. (more…)

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