Condé Nast Cafeterias Raspberry Pudding Recipes

CONDé NAST CAFETERIA'S RASPBERRY PUDDING

Steps:

• Preheat the oven to 350 degrees. Mix the raspberries with the jam and place in the bottom of a greased 9-inch round cake pan.
• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, cream the butter for 30 seconds. Gradually beat in the sugar. Beat on high 3 to 4 minutes, until light and fluffy. Set aside.
• In another bowl, beat the egg yolks, vanilla and lemon juice on high until they are thick and pale yellow. Beat into the butter, scraping the sides often. Stir in the flour mixture in 3 parts, alternating with the milk.
• Pour the batter over the berries. Bake until a toothpick inserted into the center comes out without batter on it, about 40 minutes. (Be careful not to overbake.) Serve warm, so that the center melts a bit when you cut the pudding.

CAPRESE SALAD WITH BLUEBERRY CROUTONS

Steps:

• Rinse the blueberries, shaking off excess water but keeping them slightly wet. Dip them in the flour and shake off excess. Using a slotted spoon, dip the berries in the egg and drain. Roll them in the cornflakes, coating them completely.
• Heat the canola oil in a very large skillet over medium heat. Add the berries and sauté until brown and crisp, gently shaking the pan to brown them evenly.
• While the berries are sautéing, whisk the olive oil and balsamic vinegar together. On a platter, alternate slices of tomato and mozzarella. Drizzle with the vinaigrette. Place hot blueberries around the platter. Garnish with basil leaves and serve immediately.

RASPBERRY SUMMER PUDDING

Steps:

• Line a 1-quart charlotte mold with plastic wrap and trim 1 whole bread slice to fit the bottom of it. Arrange the halved slices, overlapping them slightly, around the sides of the mold and press the bread round into the bottom.
• In a saucepan combine 4 cups of the raspberries, the sugar, and the framboise, bring the mixture to a simmer over moderate heat, stirring, and simmer it, stirring, for 3 minutes, or until the raspberries are crushed and the sugar is dissolved. Remove the pan from the heat and let the raspberry mixture cool.
• Spoon one third of the raspberry mixture into the mold and top it with 1 slice of the remaining bread, trimming the bread if necessary. Spoon the remaining raspberry mixture into the mold and top it with enough of the remaining 3 slices of bread, cut into pieces, to cover the top completely. Cover the mold with a round wax paper cut to fit the inside of the mold, top the wax paper with 1 round of stiff cardboard cut to fit the inside of the mold, and weight the pudding evenly with a 2-pound weight. Chill the pudding overnight.
• Just before serving, remove the weight, the cardboard, and the wax paper, run a thin knife around the edge of the mold to loosen the pudding, and invert a large round serving plate over the mold. Invert the raspberry pudding onto the plate, remove the plastic wrap, and garnish the pudding with the whipped cream and the additional raspberries.

CONDé NAST CAFETERIA'S RASPBERRY PUDDING

Steps:

• Preheat the oven to 350 degrees. Mix the raspberries with the jam and place in the bottom of a greased 9-inch round cake pan.
• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, cream the butter for 30 seconds. Gradually beat in the sugar. Beat on high 3 to 4 minutes, until light and fluffy. Set aside.
• In another bowl, beat the egg yolks, vanilla and lemon juice on high until they are thick and pale yellow. Beat into the butter, scraping the sides often. Stir in the flour mixture in 3 parts, alternating with the milk.
• Pour the batter over the berries. Bake until a toothpick inserted into the center comes out without batter on it, about 40 minutes. (Be careful not to overbake.) Serve warm, so that the center melts a bit when you cut the pudding.

RASPBERRY NAPOLEONS DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
• Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)

Steps:

• In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
• Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
• The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE

Steps:

• In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
• Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
• Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
• While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
• Serve the shrimp with the sauce.

REINDEER, VENISON OR BEEF WITH MUSHROOMS AND BERRY SAUCE

Steps:

• To make the sauce, combine the stock, shallot and 1 cup of the cranberry juice in a small saucepan. Simmer until reduced to about 1/3 cup. It will be very thick and syrupy. Set aside.
• In another small pan, combine the remaining 3/4 cup cranberry juice, lemon juice and sugar and bring to a boil. Add the whole shallots, season with salt and pepper, cover the pan and simmer until the shallots are tender, about 15 minutes. Set aside.
• Sauté the celery in the butter until crisp-tender. Add the celery to the pan with the reduced stock, along with the whole shallots and the juice they cooked in. Set aside.
• To make the meat, melt 2 tablespoons of the butter in a large skillet over medium-high heat and add half the mushrooms and half the shallots. Season with salt and pepper and cook, stirring frequently, until all the moisture from the mushrooms has evaporated, about 10 minutes. Transfer to a bowl. Wipe out the skillet, melt the remaining butter and season and cook the remaining mushrooms and shallots.
• Preheat the oven to 400 degrees. (If using beef fillet, which is much larger and thicker than reindeer or venison, have your butcher tie it and cut it into at least 2 sections.) Using the handle of a heavy wooden spoon, make a tunnel as wide as possible through each piece of meat. Fill with the mushroom mixture.
• Season the meat well with salt and pepper. Heat the vegetable oil in a large ovenproof skillet or roasting pan over high heat. Sear the meat on all sides. Transfer to the oven and roast until medium rare (about 8 minutes for reindeer and venison; longer for the beef fillet). Remove and allow to rest for 10 minutes.
• To finish the sauce, dissolve the cornstarch in 1 tablespoon of water and add it and the cream to the saucepan. Simmer for a few minutes, stir in the berries and season with salt and pepper. Thin with more stock if necessary.
• Slice the meat and serve it with the sauce.

WARM CHOCOLATE RASPBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
• Make frosting:
• Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
• Make cake batter:
• In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
• Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
• Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
• Serve cake garnished with raspberries.

RASPBERRY PUDDING

Steps:

• Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
• Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs, 1 at a time, then vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top,set aside.
• In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
• Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
• Let cool slightly before serving.
• Make ahead = store at room temp for up to 8 hours; reheat if desired.
• I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE

Steps:

• To prepare the cake: Preheat the oven to 325°.
• Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined.
• In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture.
• Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour.
• Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter.
• To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
• Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.