Market Street

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Strawberry S’mores Tart

Tags: A Pleasant Little Kitchen, Valentine's Day

Friday, February 9, 2018 11:15:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

I live with three humans whose love language revolves around sweets... and even more specifically, chocolate. And it’s not just my immediate family that tends to feel loved when given a sweet treat, even my best friend is fueled by …
» Read More
Smoked Salmon and Horseradish Baguette

Tags: A Pleasant Little Kitchen, lent, Smoked Salmon

Tuesday, March 6, 2018 10:10:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too.

Now that’s a happy trio especially if it revolves around food. Which it does.

One of my favorite finds at Market Street is smoked salmon. …
» Read More
Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Tags: A Pleasant Little Kitchen, grilled cheese, national grilled cheese month

Friday, April 6, 2018 11:15:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Cheese and bread is my kind of happiness. Add a little butter and some heat to that equation and the result is heaven on a plate.

Of course a grilled cheese sandwich is only as good as the cheese used, so it’s important to always choose …
» Read More
Chocolate Espresso Bread Pudding

Tags: A Pleasant Little Kitchen, Dessert, Chocolate Bread Pudding

Wednesday, April 25, 2018 11:15:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Have you ever walked by Market Street’s bakery and thought “I want it all”?

You have too? YES!!

Market Street’s assortment of freshly baked breads makes any bread lover's heart skip a beat. One bread that I’ve always found beautiful is …
» Read More
Cherry Chocolate French Toast

Tags: A Pleasant Little Kitchen, breakfast, Mother's Day

Wednesday, May 9, 2018 11:15:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Morning glories—those small parts at the beginning of the day where joy and cheer reside.

Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories …
» Read More
Honey Grilled Peaches

Tags: A Pleasant Little Kitchen, grilling, Dessert, summer

Monday, June 18, 2018 10:53:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

If the grill is hot, why stop the cooking fun when the main dish is finished. Grill dessert too.

Why, you ask? Because you can, it’s fun AND it’s unexpected.

The perfect dessert recipe to start with is honey grilled peaches.

Grab a …
» Read More
Patriotic Trifle

Tags: A Pleasant Little Kitchen, 4th of july, Dessert

Sunday, July 1, 2018 12:35:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Being patriotic with dessert this Fourth of July just got a little bit more fancy and fun.

Patriotic Berry Trifle is a layered dessert that stacks pound cake, raspberry jam, fresh blueberries and Grand Marnier pudding on top of one …
» Read More

7 Information Results For bakery

Strawberry S’mores Tart

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I live with three humans whose love language revolves around sweets... and even more specifically, chocolate. And it’s not just my immediate family that tends to feel loved when given a sweet treat, even my best friend is fueled by chocolate. I’ve come to accept this fate to shower favorites with chocolate love. For my love-inspired Valentine’s Day recipe I went with a dessert that my favorite people would appreciate. One particular sweetie I’ve always wanted to make at home is marshmallow fluff. It does seem a bit intimidating, but after a bit of research I realize that marshmallow fluff is in fact: 1. marshmallow crème. 2. easy to make. In order to create marshmallow crème just a few ingredients and a little bit of boiling and whipping time is needed. Corn syrup, water, sugar, egg whites, and vanilla extract is all that’s needed to make a delectably gooey marshmallow fluff. There are so few ingredients that I think it would be just an 8 minute pop in to Market Street to make this marshmallow crème dream come true. (OK if you bring the kids along it’ll probably be 15 minutes because there’s always a need to get a free cookie at the bakery and a free piece of fruit from the Kids Club produce stand in the produce department. Either way, you’re going to have a quick trip to a delightful grocery store.) Once home add about 20 minutes of work time and homemade marshmallow crème “fluff” will be yours. So why all this talk around marshmallow fluff? Well because it is the topper to a decadent Strawberry S’mores Tart that I plan to create for my loved ones on Valentine’s Day. The tart contains a graham cracker crust (I opted for a store bought crust) that’s filled with homemade chocolate ganache. Once the chocolate is chilled and hardened, the tart is topped with a layer of strawberry jam and homemade marshmallow crème “fluff”. It is a delightful treat that is rich, decadent and perfect for celebrating those you love to love on Valentine’s Day…. …especially those dears who fill their love tank with chocolate. Strawberry S’mores Tart Serves 8    Ingredients graham cracker pie crust chocolate ganache filling (recipe below) strawberry jam marshmallow crème “fluff” (recipe below)   Directions 1. Fill a graham cracker pie crust with the warm chocolate ganache. Place in the fridge and chill until the filling is hardened, about 2 to 3 hours. 2. Remove the tart from the fridge. Spread a generous amount of strawberry jam on top of the chocolate ganache almost covering the entire top of the tart. Leave a little bit of space between the jam and the top edge of the crust. 3. Spread a generous amount of marshmallow fluff on top of the jam. Serve chilled. for the chocolate ganache filling Ingredients 12 ounce unsweetened chocolate, broken into pieces 2 tablespoons unsalted butter, cut into 1/8ths pinch of salt 1 1/4 cup heavy cream 1/2 teaspoon vanilla extract   Directions 1. Place the chocolate, butter and salt into a large mixing bowl. Set aside. 2. Place the cream into a saucepan and bring to a boil over high heat. Immediately remove the cream from the heat and strain into the mixing bowl over the chocolate. 3. Stir until the chocolate and butter has melted and is smooth. Stir in the vanilla extract. Use as directed in recipe. (For the s’mores tart pour the chocolate ganache into a graham cracker pie crust. Place into the fridge and chill until hardened, about 2-3 hours).   for the marshmallow crème “fluff” Author note: This recipe requires a candy thermometer.   Ingredients 1 cup sugar 1 cup corn syrup 1/3 cup and 1 tablespoon water 4 egg whites 3/4 teaspoon cream of tartar 1 1/2 teaspoons vanilla extract   Directions 1. Combine the water, sugar and corn syrup into a sauce pan. Stir to combine. Cook over high until it reaches 240 degrees (about 15 minutes). Do not stir while the corn syrup mixture is cooking. 2. Meanwhile, with an electric mixer on high whip the egg whites and cream of tartar in a large stainless steel bowl until stiff peak forms, about 3-4 minutes. 3. Add the vanilla extract to the egg whites. 4. Once the corn syrup mixture has reached 240 degrees, remove it from the heat. Lower the mixer speed to low and slowly pour the corn syrup mixture into the egg white peaks. Once the syrup has been poured into the egg whites, increase the speed to medium high and continue to whip until the marshmallow crème is fluffy, about 7 to 8 minutes. 5. Let the marshmallow crème “fluff” cool. Place in airtight containers and store in the fridge up to two weeks. Read More

Smoked Salmon and Horseradish Baguette

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too. Now that’s a happy trio especially if it revolves around food. Which it does. One of my favorite finds at Market Street is smoked salmon. Found by the fish monger, this salty, cured fish can be found packaged and ready to go. It’s versatile, full of flavor and requires no cooking. A few of my favorite ways to use it is to: 1) dice it and put it on salads 2) puree it and create a dip 3) gently fold to place on toast So many options…and the one that I’m directing you to today rests with #3. Smoked Salmon Crostini is so full of classic flavor combinations and cooking ease that you’ll want to give it a go ASAP. How can I make this happen, you ask? Simply fold in a spoonful or two of prepared horseradish (found in the produce section!) into cream cheese. Stir in lemon zest, a bit of salt and a splash of vinegar. Stir and you’re good to go. Give a healthy smear of this amazingly flavorful cream cheese concoction on a few slices of Market Street’s toasted bakery French baguettes (they’ll slice it for you if you ask—so helpful!), top with a bit of smoked salmon and a few mint leaves. You’ve got yourself some fancy, delicious and EASY crostini that is perfect for almost any occasion. And if you’re wondering where exactly you can use this easy and oh-so-tasty recipe, let me help you out: 1) brunch (don’t forget the mimosas!) 2) packed lunch (lunch doesn’t have to be sad, this will make it a delight) 3) dinner date at home (serve with something bubbly) 4) baby/wedding showers (because the color POPS…think bright pink and green) 5) appetizer to Easter lunch (don’t forget, the horseradish cream can be made in advance) Hopefully this will become your signature trio that everyone, including yourself, looks forward to you sharing. Smoked Salmon and Horseradish Baguette Yields: Servings Vary Author note: If you prefer toasted bread, slice the baguette and then lightly toast in the oven before adding the horseradish cream, smoked salmon and mint.    Ingredients 8 ounces cream cheese 1/4 teaspoon white wine vinegar 1/2 teaspoon kosher salt 1/4 cup prepared horseradish zest of one lemon french baguette fresh mint    Directions 1) Remove the cream cheese from the fridge and let sit at room temperature for 30 minutes. 2) In a medium-size bowl add the cream cheese, vinegar, salt, horseradish and lemon zest. Stir well to combine. 3) Slice the baguette in half (hot dog style). Add a generous smear of horseradish cream on each slice of baguette. Top the cream with slices of smoked salmon and fresh mint. Serve at room temperature.     Read More

Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cheese and bread is my kind of happiness. Add a little butter and some heat to that equation and the result is heaven on a plate. Of course a grilled cheese sandwich is only as good as the cheese used, so it’s important to always choose quality. The best place to start is Market Street and their Wisconsin Cheese selection. The next ingredient that fashions a good grilled cheese is the bread, and Market Street’s bakery has this component under control. French baguettes, sourdough, ciabatta—the list of freshly baked bread is extensive and scrumptious. When quality cheese and exceptional bread meet, the result is simply…heaven on a plate! That’s why there’s a whole month dedicated to celebrating the grilled cheese sandwich and it so happens to be THIS month, April. In honor of this month of grilled cheese, I decided to not only eat a lot cheese but to also make a lot of grilled cheeses with the little ones in my life (and not only with just my two children but with my two nieces and nephew as well). These weren’t just any grilled cheeses, folks. These were made-to-order and they were spot on. One child asked for a grilled macaroni and cheese with a Wisconsin brick cheese to bring everything together. Another asked for a grilled macaroni and cheese combined with mustard, Carr Valley Menage cheese and then topped with pickles, radishes and …Cheetos. The two foodies of the group requested a bit fancier sammie, one being a combination of Carr Valley Menage cheese and Henning’s Garlic and Dill Cheddar cheeses with pickles and bacon. The other two sandwiches where just as creative AND entertaining as the first three. As I was grilling these individual sandwiches I was reminded how each child is so unique and how their palate, based off of their grilled cheese creations, reflects their individuality. Making grilled cheese sandwiches with kids is memorable, eye-opening and just plain good fun. If you feel the need to inspire your little ones on the grilled cheese front, head to Market Street. Every Saturday in the month of April, Market Street will be sampling varieties of deluxe grilled cheeses. How fun is this?! Once those samples are gobbled up, let those little ones choose their cheese, bread, condiments and toppings. Then cook together and get to know your child’s palate. You’ll see their personality, their creativity and their perspective. What’s even better is that Wisconsin Cheese and The Grilled Cheese Academy is currently hosting a grilled cheese recipe showdown where one lucky contestant will win a $15,000 grand prize. There’s a total of $40,000 worth of cash prizes and there is TWO guaranteed cash prizes for the United Family entrants (one $2000 winner and one $500 winner for a 12 and under entry). Want more information? Follow this link. With all this cheese excitement, you’ll know where to find me: in the kitchen making LOTS of grilled cheese sandwiches with my little ones by my side. Happy grilled cheesing AND good luck! Sourdough Macaroni and Bacon Grilled Cheese Sandwich Author note: The servings of this sandwich varies. The ingredients will vary upon how many sandwiches are being made. sourdough bread, sliced butter, softened macaroni and cheese (click here for a homemade macaroni and cheese recipe) Carr Valley Menage cheese, sliced bacon mayonnaise pickles radishes, thinly sliced (optional)   1. Make the bacon and the macaroni and cheese. Set aside. 2. Butter one side of each slice of bread. Add a generous smear of mayonnaise on the other side of each slice of bread. 3. Bring a skillet to medium heat. Once heated, place one buttered side of bread onto the skillet. Add a slice of Carr Valley Menage. Top with a scoop of grilled cheese, slices of bacon, pickles and radishes. Add another slice or two of Carr Valley Menage. Add the second slice of sourdough (buttered side facing up). Cook until golden brown. 4. Carefully flip the sandwich to brown the other side of the sandwich. Cook until golden. Serve warm.   Read More

Chocolate Espresso Bread Pudding

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Have you ever walked by Market Street’s bakery and thought “I want it all”? You have too? YES!! Market Street’s assortment of freshly baked breads makes any bread lover's heart skip a beat. One bread that I’ve always found beautiful is the challah bread. Challah bread is a traditional Jewish bread that is served on the Jewish Sabbath. It is a golden, light and sweet bread that is easily recognizable by its braided exterior. Typically I reach for a baguette or sourdough, but not on this occasion. I have decadent plans for this golden beauty: Chocolate Espresso Bread Pudding with homemade chocolate syrup. Challah bread is perfect for a dessert bread pudding because the bread itself is sweet. It also has an airy texture that when combined with custard (a half and half egg mixture) and baked results in an irresistible dessert. Besides chocolate, one of the other key components of this bread putting is the espresso. Instant espresso powder is used to create coffee flavor throughout the desert. Not sure where to find instant espresso? No worries! It is easily found next to the ground coffee and coffee beans at Market Street. Chocolate Espresso Bread Pudding is a warm, comforting dessert. It’s perfect for a sweet bite at lunch or after dinner. Pair with vanilla ice cream and top with a homemade chocolate syrup (or store bought if making chocolate syrup isn’t your thing). It will become a go-to dessert that everyone will love. Now, next time you walk past the array of bread at the Market Street bakery no doubt you will lock eyes on the Challah bread and think about this Chocolate Espresso Bread Pudding.   Chocolate Espresso Bread Pudding Yield: makes 6 servings   For the Bread Pudding 4 eggs 3/4 cup sugar 2 cups Lucerne half and half 1 teaspoon vanilla extract 4 tablespoons cocoa powder 2 tablespoons instant coffee 6 cups challah bread, crust removed and cubed into 1 inch pieces chocolate syrup, for topping (see recipe below) vanilla ice cream, for serving   1) Heat the oven to 350 degrees. 2) In a large bowl, whisk the eggs and sugar until well combined. Set aside. 3) In a small saucepan, warm the half and half and vanilla over low heat for 15 minutes. 4) After 10 minutes of warming the half and half, place the cocoa in a small bowl. Add 1/2 cup of warm half and half. Whisk well until the cocoa powder is fully combined to the half and half. 5) Add the cocoa slurry and the instant coffee to the half and half mixture. Stir well to combine. Continue to cook for 5 minutes. 6) Strain the cocoa half and half into a medium sized bowl. 7) While whisking the egg and sugar mixture, add a spoonful of warm cocoa half and half. Continue to whisk to prevent scrambling of the eggs. Continue this process three more times until the custard is warmed. 8) In a steady stream pour the remaining cocoa half and half into the custard, whisking continually. 9) Stir well and set aside. 10) Place the challah into a square baking pan. Pour the custard over the challah bread. Be sure that the tops of the bread are coated by the custard. Place in the oven and cook for 50 minutes, or until the custard is set. 11) Remove the bread pudding. Let cool for 5 minutes. 12) Serve with a scoop of vanilla ice cream and chocolate syrup (see recipe below).   For the Chocolate Syrup 1 cup cocoa powder pinch of salt 1 cup sugar 1 teaspoon vanilla extract 1 tablespoon light corn syrup 1 cup water   1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally. 2) Combine the vanilla and salt into the simple syrup. Stir well. 3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly. 4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally. 5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks. Read More

Cherry Chocolate French Toast

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Morning glories—those small parts at the beginning of the day where joy and cheer reside. Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories (four if you count the dog) almost daily which makes daybreak that much better for me. Breakfast is the sunshine to their already happy start. It’s a meal that I have had to grow into. A cup of coffee with steamed milk is all I crave. They, on the other hand, will shovel as much food as possible into their systems to get their day rolling. I have grown into the role of morning cook in my (almost) eight years of motherhood. It started off with early morning feedings that evolved into 7:30 am bottle rituals that grew into pureed baby foods and then solid foods. Morning by morning I’ve nourished them to get their day started and I’ve come to love the mornings and their excitement for breakfast. This isn’t the typical Mother’s Day post where I encourage others to make all the mothers a beautiful spread of food to showcase the love you have for the women in your life. Today, I want to showcase what women do, day-in and day-out for the ones they love. They feed them… Physically Spiritually Emotionally Mentally A mother’s job is done in love every day. It comes in the form of embraces, words, chores, errands, silence—there are too many words to choose from that describe the doings of a mom. These actions feed the lives around them and that’s what makes mothers feeders. My mother embodied motherhood. She loved, played and worked hard for her daughters. Her devotion to us never faltered. Cooking was a chore for this lovely woman, but there were a few meals she would get excited to make. One being breakfast for her three morning glories. French toast was one of her specialties. I would remember her cracking the eggs and scrambling them up with a fork. She would always add ground cinnamon to the mixture and a touch of sugar. The bread would be dipped into the mixture and coated on both sides, then browned to golden perfection. We would smother the toast with syrup and smile, sticky faces and all. I see this same excitement with my children when I make them French toast. Every time I make this breakfast I think of my mom and the way she beautifully and lovingly fed her little family. This Mother’s Day I want to embrace the role given to me seven and a half years ago. I want to feed the ones I love. Strolling through Market Street, a job many of us feeders do weekly (or bi-weekly even), it is difficult not to get excited for Mother’s Day. The display of Mother’s Day gifts and floral bouquets is inspiring as are the fresh produce and baked breads. The newly arrived cherries beckoned me to whip up a cherry jam that reminds me of my grandmother and the fresh baked bread from the bakery reminded me of my mother’s French toast. This Mother’s Day I want to honor the woman who poured so much into me with a meal she cooked on several occasions. I grabbed the cherries, bread, eggs and half and half. I couldn’t resist the beautiful flowers from the floral department. These flowers will grace the table that I plan to serve my morning glories French toast on this upcoming Mother’s Day. No breakfast in bed for me today, I want to feed my people and tell them a story about a woman who loved so incredibly well.   This post is dedicated to my mother, Nancy Jo Johnson. July 1st 1954-April 16th 2018 Cherry Chocolate French Toast 8-10 thick slices of French bread 4 large eggs 1 cup half and half 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 tablespoon cocoa powder unsalted butter maple syrup for topping cherry jam for topping, recipe below whipped cream for topping, recipe below   1) Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder. 2) Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt. 3) Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast. 4) Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted. 5) Serve warm topped with maple syrup, cherry jam and whipped cream.   Cherry Jam Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite French toast, biscuits, vanilla ice cream or PB&J sandwich. 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   1) In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge.  Whipped Cream 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   1) Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3) With a whipping attachment, whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use. Read More

Honey Grilled Peaches

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  If the grill is hot, why stop the cooking fun when the main dish is finished. Grill dessert too. Why, you ask? Because you can, it’s fun AND it’s unexpected. The perfect dessert recipe to start with is honey grilled peaches. Grab a brown paper bag full of peaches at Market Street and let them ripen at home (if they’re not already ripe). Cut these golden beauties in half and then drizzle with local honey. Place face down onto the grill and warm them up for about six minutes. What’s wonderful is that the steps to this summer-fresh dessert are few and the outcome is a sweet dessert that is healthy and appealing to many. Looking for something a little more indulgent? Not a problem! Take a jaunt down the freezer aisle at Market Street and pick up some Tillamook vanilla ice cream to pair with the grilled peaches. If you’re craving a little bit more goodness with your grilled peaches and vanilla ice cream snag a freshly baked pound cake from the Market Street Bakery. Easy peasy. Honey Grilled Peaches (with ice cream and pound cake) is a summer-fresh dessert that carries on the beauty of outdoor cooking— no mess inside and a sweet summer experience. Honey Grilled Peaches Serves 4-8 Author note: The more ripe the peaches are, the less grilling time is necessary.   4-8 peaches honey pound cake, sliced (optional) vanilla ice cream (optional) fresh mint, for topping (optional)   1) Heat the grill to 350-400 degrees. 2) Slice the peaches in half. Remove the pit. 3) Drizzle the peach halves with honey. Place on the grill face down and grill for 4-6 minutes. 4) Remove and top with fresh mint. Serve immediately. Or place 1-2 peaches into a bowl with a slice of pound cake and a scoop of ice cream. Top with mint, serve immediately. Read More

Patriotic Trifle

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Being patriotic with dessert this Fourth of July just got a little bit more fancy and fun. Patriotic Berry Trifle is a layered dessert that stacks pound cake, raspberry jam, fresh blueberries and Grand Marnier pudding on top of one another in a glass serving bowl. This layer of goodness is repeated one more time and then topped with pudding and fresh berries. It is a traditional English dessert that has, well, an American spin. What is so wonderful about this desert is that it shows the colors of our nation’s flag and highlights the beautiful berry produce of summer. It also has the flexibility to be as labor-intensive or as non-labor intensive as you would like. If preferred, all elements can be homemade: pound cake, raspberry jam and pudding (also considered a custard). Or even just one element can be homemade. This is the path I chose when I selected the Grand Marnier pudding to make. I purchased the remaining ingredients from Market Street. Market Street’s Bakery is the perfect place to start to make this Patriotic Trifle. The bakery has a beautiful selection of freshly baked cakes to choose from—all shape, sizes and flavors. Whether you’re looking for a birthday cake, a wedding cake, or a cake for any occasion (like the 4th!) Market Street is going to several have delicious varieties. I snagged a few pound cakes for this dessert because it reminds me of my grandmother and her love of pound cake with fresh summer strawberries. However, an angel food cake would also be a great cake to use for this Patriotic Trifle. For the fruit I grabbed some organic blueberries and then picked up some well-loved Bonne Maman raspberry jam. Pasture-raised eggs, organic cream, a bit of corn starch and I’m on my way to making a complete firecracker of a dessert. (Pro tip: If you even want to skip the homemade Grand Marnier Pudding, which I beg you not to because it is the STAR of this patriotic show, an instant vanilla pudding mix with a splash of Grand Marnier will do the trick!) Turning a traditional English dessert into something Patriotic is the cherry on top to this dessert for this history loving, recipe-developer girl. This trifle is an eye-catching and delicious treat. On first glance, it may appear to be a tremendous dessert to tackle, but the fact is, it is an easy sweet feat. This Fourth of July celebrate With Market Street. Make a red, white and blue dessert that is eye catching, utilizes all of the flavors of summer and has a bit of historical humor. P.S. Keep in mind, if you want to stick with a smaller version of this patriotic dessert, no worries! Just add a scoop of pudding, a slice of raspberry jam-covered pound cake and fresh blueberries into a small serving bowl. Easy peasy.  Patriotic Trifle Serves 10-12 Author note: The laborious task to this dessert is retrieving 10 egg yolks. Give yourself a little bit of grace, I typically go through about 12 eggs before I get my 10 egg yolks. A way to prevent food waste in this situation is to remove your egg whites and egg yolks by using three separate bowls. One bowl is used collect the egg white during the initial separation from the yolk. Place the white into a second bowl (where all the unused whites will be collected and saved for further use) and place the yolk in a third bowl. Using separate bowls when first cracking the eggs helps keep the majority of the whites and yolks free from shells and broken yolks. The egg whites can be easily turned into several things—meringue to top pies, meringue cookies, egg drop soup, egg white omelettes. There are many options.   2 pound cakes, cut into thick slices to fit the interior of the serving bowl (I do this as I’m building the trifle) 1 jar raspberry jam 2 pints blueberries Grand Marnier Pudding, recipe below fresh raspberries, chilled for topping fresh blueberries, chilled for topping powdered sugar, for topping   1) In a large glass trifle bowl or serving bowl add a layer of pound cake. Cover the cake with an even layer of raspberry jam. Top the jam with an even layer of blueberries. Cover the blueberries with a generous layer of pudding. 2) Repeat step one. Finish with a final layer of pound cake slices. 3) At this point, cover the trifle and place in the fridge to chill for at least 3 hours. Place the pudding and berries in the fridge to chill as well. 4) Right before service, remove the trifle from the fridge. Add a final layer of pudding and top with berries. Lightly dust the berries with sifted powdered sugar. Serve immediately.   for the Grand Marnier Pudding 1 cup cream 3 cups whole milk 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 tablespoons Grand Marnier, or favorite orange liqueur 1/4 cup unsalted butter 10 egg yolks 1 cup sugar 1/4 cup cornstarch   1) In a large saucepan combine the cream, milk, salt, vanilla extract, Grand Marnier and butter. Cook over medium-low heat until the butter is melted, about 10-15 minutes. Stir occasionally. 2) Whisk the egg yolks and sugar in a large mixing bowl until combined. vWhisk the cornstarch into the yolk and sugar mixture. Do this in small batches, until there are no lumps of cornstarch. 3) Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard. 4) Pour the custard back into the saucepan. Cook over medium-high heat. Whisk constantly until the custard is thick and almost boils, about 6 minutes. 5) Strain the pudding into a large bowl. Cool. Store in an airtight container in the fridge. Read More

Strawberry S’mores Tart

Smoked Salmon and Horseradish Baguette

Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Chocolate Espresso Bread Pudding

Cherry Chocolate French Toast

Honey Grilled Peaches

Patriotic Trifle

7 Information Results For bakery

Strawberry S’mores Tart

Smoked Salmon and Horseradish Baguette

Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Chocolate Espresso Bread Pudding

Cherry Chocolate French Toast

Honey Grilled Peaches

Patriotic Trifle

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