Around The Table with Christopher Burns: Slow Cooker Pot Roast Edition

Chocolate-Butterscotch Pudding

I'm obsessed with homemade pudding. There is really no other way to put it. For days I have been stumbling around my house in a pudding-filled haze, all the while positing the following question to myself: could pudding be canned? If so, you know where to find me when armageddon strikes. This recipe has been adapted from Gourmet magazine.

CHOCOLATE-BUTTERSCOTCH PUDDING
Makes 6-10 servings

Ingredients

For Butterscotch:

1/2 cup packed dark brown sugar
2 tablespoons + 2 teaspoons cornstarch.
1 1/2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt

For Chocolate:

1/2 cup sugar
3 1/4 cups whole milk
1/4 cup cornstarch
1/8 teaspoon salt
6-7 ounces semisweet chocolate
1 teaspoon vanilla extract

For Butterscotch Layer:

Whisk together the brown sugar, cornstarch, and salt in a sauce pan or Creuset. Next, whisk in milk and cream. Bring to a boil over medium heat, whisking frequently. Once the mixture is thick enough to coat the back of a rubber spatula, remove from heat and whisk in butter and vanilla. Fill small mason jars to the halfway point with this butterscotch mixture. Set aside.

For Chocolate Layer:

Whisk together cornstarch, sugar, and salt in the top of a double boiler. Whisk in milk. Place mixture over simmering water and stir ever so often (being sure to scrape down the sides and the bottom of the pan). After roughly 15 minutes the mixture should begin to thicken and coat the back of a rubber spatula. Fold in chocolate (finely chopped). Once smooth, remove from heat and stir in vanilla. If lumpy, push through a fine mesh strainer. Fill the previously prepared mason jars with an equal layer of chocolate pudding and place jars in the fridge to set.

Once the pudding has been cooled and has set, remove from the fridge and top with a dollop of fresh whip cream.

Enjoy!

Around The Table with Michael Getz: Fish Stew Edition

Saturday Morning Muffins

It has been cold in Seattle. So cold, in fact, that I cannot bring myself to go outside today. Instead I have decided to manufacture some warmth in the form of fresh baked goods and hot french press. If you're feeling the sting of the morning frost like I am, whip yourself up a batch of these yummy fresh fruit muffins and put on the kettle. This recipe comes from one of my most cherished baking guides, Bakewise by Shirley O. Corriher.

What makes this muffin recipe so lovely is the fluffy whip cream that gets folded into the batter. We have a surplus of blueberries in our house at the moment, so we made the blueberry and cream cheese variety. Feel free to substitute any fruit that suits your fancy or refrigerator.

FRESH FRUIT MUFFINS

Makes 12

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups sugar

1 large egg

1/2 cup canola oil

1/3 cup buttermilk

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

1/2 cup heavy cream

1 1/2 cups room temperature fruit (we used blueberries)

1/2 cup sweetened cream cheese  (optional)

To begin you will want to preheat your oven to 425 degrees and place a baking stone on a shelf in the lower third of the oven.  At this point it would also be smart to put a bowl in the freezer (this will be used later).

In a large mixing bowl, beat together the flour, baking powder, salt, and sugar for a full 30 seconds.

In medium bowl, beat the egg with a few strokes, then beat in the oil, buttermilk, vanilla, and lemon zest.

Make a well in the dry ingredients and  pour in wet ingredients. Beat together. This batter will be tender, so do not hesitate to stir vigorously. Set aside.

Remove your bowl from the freezer and whip the heavy cream until soft peaks form. Stir one quarter of the whip cream into your batter. Then, fold in the remaining whip cream. Lastly, fold in your fruit.

Make sure that you have either sprayed your muffin tin or have lined it with baking cups. If using cream cheese (like we did), fill the cups 3/4 of the way full. Spoon in a tablespoon of sweetened cream cheese before topping the muffins off with the remaining 1/4 of batter (you can fill your cups quite full, as this batter is light). Place your pan on the oven stone and cook until well risen and brown, about 20 minutes. I find that I also have to rotate mine midway through to ensure even baking. Let cool before eating.  

Enjoy!