I'm off to the races but before I go, I just had to leave this simple elegant recipe I found for you in Taste of New York: Signature Dishes of the Best Restaurants by Karen Gantz Zahler with tantalizing photographs by Tom Eckerle. After all, it's bad enough I missed National Raspberry Popover Day, (May 3) National Raspberry Cake Day, (July 31) National Raspberry Cream Pie Day (August 1) and chances are I will probably miss National Raspberry Bombe Day, August 11. Whew! Well, I am not going to miss Raspberry and Cream Day and that, dear visitor, is that!
This recipe sounds so easy to prepare I have a sneaky suspicion even I could whip it up. Now, you know I don't say that very often especially when it comes to baking. That's just it, no baking needed to create this majestic bounty. You have to admit, it sure looks "purty?" I would love to tell you more about the Taste of New York cookbook but you know as well as I do, I'm off to the Finger Lakes region of New York (I'll be getting me some wine while I'm there) in just few hours and I just don't have the time right now. I will be sharing additional recipes from this book at a later date. In the mean time, enjoy Raspberry and Cream Day and please think of me while you are preparing this elegant dish from The Four Seasons.
The Four Seasons
English pudding steeped, filled, and topped with the sweetest, ripest raspberries is the ultimate summer treat. Resembling an English currant trifle cake, this creation, served with a dollop of whipped cream or crème fraîche, is sure to draw raves from your dinner guests. The pudding can be made equally well by alternating layers of raspberries and blackberries or any seasoned berries.
6 pints fresh raspberries
1/4 cup sugar
1 pound white bread, sliced and crusts removed
2 tbs. raspberry jam or raspberry preserves, melted with a tablespoon of water.
1/4 cup heavy cream, whipped, or 1/2 cup crème fraîche
4 fresh mint leaves (optional)
candied violets, (optional)
1. Lightly rinse 4 pints of the raspberries. lace them in a large bowl with the sugar and mix with a wooden spatula until the berries are just crushed. Macerate the berries, stirring them occasionally, until they are half liquified. (The sugar will draw the juice out of the berries.)
2. Line the bottom of a round 6x2-inch cake pan with a sheet of plastic wrap, leaving enough to cover the top of the pudding later on. Neatly spoon a very thin layer of berries (just enough to coat) over the bottom of the pan. Top with a layer of bread that fits together so neatly that it looks like the pieces of a puzzle. Continue layering until you have three layers of bread alternating with 4 layers of raspberries. All the layers of raspberries, except, the top and the bottom layers, should be the same thickness as the bread. (There may be a little raspberry-sugar mixture left over.) Cover the top of the cake with the reserved plastic wrap, then place a weight on top. Refrigerate overnight.
3. Knock the pan on a table to loosen the pudding and then unmold it carefully onto a 6-inch round cardboard or cake plate. Remove the plastic wrap.
4. Mix the melted raspberry jam or raspberry preserves with the remaining 2 pints of berries, taking care not to bruise the raspberries. Cover the top of the pudding artfully with the berries, arranging them in concentric circles.
5. To serve, slice generously and garnish with whipped cream or crème fraîche, fresh mint leaves, and candied violets. Serves 6
I'll be back to visiting and catching up the middle of next week. I also have a surprise give-away in the works!!!
Recipes for Raspberry Days
National Raspberry Popover Day recipe
National Raspberry Cake Day recipes
National Raspberry Cream Pie Day recipe