Recent visit to Dr. Daughter in Philly brought us to Barbuzzo restaurant. Their Caramel Budino has been rated the number one dessert for 2011 and is featured in the September Bon Apetit magazine. But the best part is, you can make it at home. Here’s the recipe. Many steps but worth the taste!!!
Sorry to all my VAST following but my photographers did not meet their deadlines for pictures. It’s a little late for the 4th of July to make this dessert but save this idea for next year. It’s a surprise FLAG CAKE !! Looks like a bland white cake on the outside, then KABOOM! RED, WHITE and BLUE on the inside.
So here’s how you make it. You need 2 white cake mixes (or make from scratch) Color one cake mix red and put into two (8″ or 9″) cake pans. Mix #2, pour half of mix into one pan and color the remaining half blue then place in pan #4 2- Red, 1-White, 1- Blue. It takes a LOT of food coloring to get rich color. I used over a tube of red and blue for these cakes. Bake as directed and let cool.
Now the artistic part. Slice the white layer in half, slice both red layers in half and put blue layer aside for now.
Make a 4″ circle out of cardboard (5″ if you used a 9″ cake pan) and use it to cut a red and a white circle out of one layer of each. Left over cake is discarded or frozen for further use. One half layer of red is also extra. Cut a 4″ circle out of the CENTER of the blue cake.
Now make a large batch of your favorite frosting (see below)*
To assemble, place one half RED on bottom of your serving dish. Apply a thin layer of icing (enough to hold layer) and place a WHITE layer, ice top and place a RED layer. Add icing to top of red layer and place FULL PAN BLUE on top with the center cut out. Now carefully, place WHITE 4″, ice then RED 4″ into center to create “short stripes”. Frost entire cake being careful not to spread crumbs into icing on the top.
And offer to bring the DESSERT the next Fourth of July !!!!
* Cream Cheese Frosting1/2 C Butter ( one stick) 8 oz Cream Cheese 4-6 C Powdered Sugar 1 tsp Vanilla 2-4 Tbsp Hvy Cream or Half &Half Beat butter and cream cheese until smooth, slowly blend in 4 cups powdered sugar,add vanilla and 2 Tbsp of Cream. Check consistency for icing a cake and add more Sugar or Cream until desired thickness is reached. Icing should be stiff to a soft peak but pliable for icing and smoothing out.
Easy recipe for a light, tart dessert. A certain Sue will say it’s her recipe, borrowed from a friend but actually, it’s right on the bottle. Chef Rouler has improved it to his liking by doubling the filling for a thicker, richer pie.
Key Lime PieGraham Cracker Crust 9 graham cracker crushed 1.5 tsp. cinnamon 2 Tbsp. sugar 6 Tbsp. butter, melted Combine in small bowl. Spray pie dish with Pam. Press graham cracker mixture into pie dish to make a crust. Filling 2 (14 oz.) can sweetened condensed milk 6 egg yolks 3 tsp. key lime zest 1 cup Key Lime juice (Nellie and Joe’s Famous Key West Lime Juice) or squeeze your own. Whisk together above ingredients and pour mixture into pie crust. Tap bottom of pan several times to release any air bubbles. Bake at 350 for 20 minutes or until pie is set. Cool completely on wire rack (about 1 hour). Topping 1 cup whipping cream 3 Tbsp. powdered sugar Beat whipping cream at high speed with an electric mixer 2-3 minutes or until soft peaks form, gradually add in powdered sugar. Spread whipped cream over entire pie as a second layer. Garnish with a thin slice of lime cut in half (optional). Chill at least 1 hour before serving.
Bates’ Creamy Berry Tart9” pie 11×14 pan Crumb Crust Graham Crackers 1-1/2C (1pkg) 3C (2pkg) Sugar 1/2 C 1 C Melted Butter 1/3 C 2/3 C Crush Graham Crackers in food processor, add sugar, then butter Mold into greased pan to form pie crust Filling Cream Cheese 8oz (1pkg) 16oz (2 pkg) Sour Cream 1/2 C 1 C Sugar ¼ C ½ C Lemon Zest 2 Tsp 1 Tbsp Blend all with hand mixer, can thin with cream or milk if desired Spoon and spread over Crust Topping Berries 1 C 2C Top filling with berries Can blend blueberry with Raspberry for RW&B Chill for one hour
And if you have any extra berries, there is always the old standby for Breakfast, Lunch or Late Nite dining
Dear Chef Rouler,
One of my favorite summer desserts that you make is Strawberry Shortcake. I’m thinking about making it for dessert this week if we have friends over for dinner. Can you please post the recipe?
Dear Ms. Shortcake,
A true shortcake is sweeter than just making a baking powder biscuit. Here is the recipe I use.STRAWBERRY SHORTCAKE Shortcake 2C Flour ¼ C Sugar 3 tsp Baking Powder ½ tsp Salt ½ C Butter ¾ C Milk Preheat oven to 450° Sift Flour, sugar, baking powder and salt into large bowl Cut Butter into small pieces and add to flour mix with a pastry blender or your fingers. Mixture should be coarse, like cornmeal or size of small peas. Make a well in center of mix, Add milk and fold in just enough to absorb moisture. Turn into GREASED 9” pie pan or 8×8 baking pan. With “floured” fingers, press batter into corners and distribute evenly. Sprinkle top with more sugar Bake for 15 minutes until golden brown Strawberries Hull and slice large berries into spoon sized pieces. Add Sugar if needed (1/2-3/4C) Mash just enough to create a juice. Slice warm shortcake, butter both sides. Place bottom half on plate or bowl. Add one layer of berries, top with other slice, more berries and whip cream or half & half. Sprinkle more sugar on top if desired.
As always, Thank You for using www.askChefRouler.wordpress.com
For almost 10 years we ran the Carillon Cafe(s), at which we made my wife’s brownie recipe. Somewhere along the way her brother Bob related how good they were and exclaimed, “They’re World Famous”. Thus the title and ….They ARE!!