One More Bite Catering and Events

Tag: Dessert

Zoe’s Chocolaty Bacon Eclairs

Eclairs are an amazing dessert. When I was young I used cannoli and eclair interchangeably. Yes yes I know that’s basically sacrilege, but I’m really into desserts and I was too young to know the difference.

But these are all eclair. I won’t be providing you with the recipe because I will be doing a whole segment on desserts later this year, so if you’re really into it, stay tuned for that.

These eclairs are the perfect munchie. Rich chocolate mixes with espresso and a touch of chili pepper, a slightly crunchy pate au choux, and delicious bacon jam with caramelized onions. Sweet, savory and umani in all the best ways.

(and they’re really easy to make into an edible… )

It’s important to note that eclairs are incredibly time consuming to make if you’ve never made them before.

BUT! If you’re not about making your own, you could always buy some and add your own bacon mixture to the top of it!

April 16, 2019
Ricotta, Pine Nut, and Honey Bread Pudding: Cookbook Review

Zoe’s Take:
6.5/10

As far as I am concerned, bread pudding is a pretty good dessert when made correctly. I have a fantastic bread pudding recipe that’s basically a dark chocolate dream. For me, this one was just okay. None of the flavors really came forward for me, and the pine nuts were really just a weird addition. I was hoping that the ricotta would have made more of an impact in this recipe, but it didn’t. I guess if you’re a really big pine nut and ricotta fan, this might be for you, but it’s not for me.

Eric’s Take:
8/10

I definitely enjoy a good bread pudding. The Challah I got from my local grocery store was a bit soft and I don’t believe it soaked up as much as it should have. The directions were also somewhat ambiguous. For the bread the instructions were 12 cups of cubed bread. That could vary greatly depending on how large the bread is cut. The pine nuts didn’t add in the crunch I was hoping they would. However, I love ricotta, pine nuts and honey. To Zoe’s point this was definitely for me…so maybe I’m a bit biased. The points were lost on ambiguous directions and taste. Not that this wasn’t really good, it just wasn’t stellar.

March 20, 2019
Absolutely Deep Dark Chocolate Fudge Cookies: Cookbook Review

These cookies were made by Chef Marcel Desaulniers for The Trellis: Cafe, Restaurant & Grill.

Zoe’s Take:
8/10

I love a good cookie. If it’s an all chocolate cookie, even better. So when we saw this recipe in The Great Chefs of America Cook Kosher, we had to try it. It’s a good cookie. It might even be a great cookie, but it’s not a 10/10, 5 star amazing cookie because it didn’t live up to the fudge bit. When a cookie describes itself as fudge, I expect melty chocolate chips and a richness. These cookies spread out quite a bit for me and were huge and got a little crunchy. Don’t get me wrong, I still like crunchy cookies, it was just not what I was expecting. Oh well.

Eric’s Take:
9/10

These cookies are VERY good! Super chocolatey and decadent. I thought this recipe was relatively easy to follow. There were a lot of steps and they were blocked in large paragraphs. There were also a lot of timed steps with mixing. I really liked these cookies, but the lost point was with the directions. Because of the steps being a bit confusing it led to inconsistent results between Zoe and my cookies.

February 28, 2019
Spiced Red Wine Poached Pears

I first learned to poach in culinary school. It was not my favorite type of cooking. We learned first on fish, then on chicken (yuck) and finally, on pears! As far as I was concerned, my favorite thing to poach is pears… and then maybe salmon.

Poaching should only be done on delicate foods, for instance, you wouldn’t poach a rib-eye steak. But pears are perfect. Generally, if I’m poaching pears in red wine, I will serve them with as much chocolate as possible. If they are poached in white wine however, I prefer to serve them with ice cream.

Get the recipe for my flavorful liquid here!

February 25, 2019
Valentine’s Day Vanilla Rhubarb Scones

It’s Valentine’s Day, and what are you doing? Maybe going out for dinner or heading to the jewelry store to pick up something shiny.

In my house, we don’t really do the whole out to dinner thing. Or the gifts, or the jewelry. I normally try to make something new. So this year, I made scones. But not just ANY scones (I also have a deep love for the word scone), vanilla rhubarb scones. Sweet and tart, these bring the perfect flavors to a Valentine’s (or any other day’s) morning!

If you already have a scone recipe you love, you can just modify it with ease to make them into these vanilla rhubarb scones. Add another teaspoon of vanilla, or crush up a vanilla bean and add that in. Then, cut rhubarb into small pieces and add those right into the scone mixture and voila! Vanilla Rhubarb scones for your Valentine’s Breakfast.

February 14, 2019
Happy National Fondue Day!!!

Happy National Fondue Day!!! We’re celebrating with some delicious Chocolate-Nutella Fondue. We added 2 Cups of Nutella, 2 Cups of Semi-Sweet Chocolate, 1 1/2 Cup of Heavy Cream, 2 teaspoons of Vanilla and a splash of Caramel flavored vodka.

Whether it’s Chocolate, Cheese or Boiling Meat, we hope you enjoy some fondue today! Also, this is a super easy dessert for Valentine’s Day. Let us know below if you try it out!

February 5, 2019
Happy National Whipped Cream Day!

It’s national whipped cream day, and we put together a delightful dessert to showcase it! Popular in the UK, the Eton Mess is a traditional dessert which got it’s start at Eton College in the late 19th century. It’s made with whipped cream, meringue pieces and fresh fruit.

We prepared ours with home made whipped cream, vanilla meringues and fresh raspberries, blueberries and strawberries. We also made a purée with the berries.

The Eton Mess is prepared like a parfait, but instead of defined layers, they are gently mixed together.

Try your hand at this simple dessert and let us know what flavor combinations you tried!

January 5, 2019
National Cream Puff Day: Croquembouche

This was not an easy project to start, but it was so sweet when it was finally done (intentional pun). A crouqembouche is a tower of cream puffs, decorated with a caramel-like spun sugar.

Now, cream puffs themselves are not so hard to make, it’s just the time and effort that gets rough. The first step is to make the pate a choux pastry. This is the most versatile pastry, i think. You can use it for crouquembouche (obviously), profiteroles, eclairs, beignets, dumplings, gougeres, craquelins and churros. There are more wonderful things you can make, but you don’t need to know all of them right now. To get our delicious pate a choux recipe, subscribe to our mailing list for the exclusive recipe!

Each puff is then formed and baked until dry on the inside and then filled with a light and luscious pastry cream. Finally, you make your spun sugar (which I cooked a little bit too long), and stick them either to a mold or free build your own out of puffs by sticking them together with the sugar. A word of warning: The sugar is HOT and will definitely burn you if you get it on your fingers.

Your last, and unnecessary step, unless you’re going for that real fancy look, is to wait until the sugar reaches a honey-esque texture. Using a silpat and a spoon (or fork), drizzle the cooled sugar into cool shapes and lines. If you’re using a silpat, the sugar will come right off and you can drape it around your croquembouche. The sugar will harden, and stay put, but will be brittle.

Unless you are well schooled in croquembouche and pastry, this will be an all day project for you. It’s daunting, but entirely possible.

January 2, 2019
Candied Ginger

Ginger in any form is a huge player in my house. At any given time, I have more than 3 different forms of ginger root in my house. Today I have candied ginger, pickled ginger, powdered ginger and ginger syrup. All will be used and eaten and will be replaced by…. EVEN MORE GINGER.

In case you weren’t already aware, ginger is a celebrated ingredient the world over, with its roots (haha, pun intended) being in Asia, specifically China, Korea, Japan and Vietnam. It’s used in India extensively, Burma, the Caribbean and even Western cuisine. Depending on where you are, the use of ginger varies.

I use ginger in the traditional Asian way, flavoring seafood, vegetarian and meat dishes. I also make my own pickled ginger, like what is served with sushi. I use it in the Western way in ginger drinks, gingerbread and candied ginger. I use it in Indian pulse curries and spiced masala chai on occasion. Basically, I find it to be one of the most versatile ingredients out there.

Find the recipe for my candied ginger here.

December 24, 2018
Aquaman Trident Cookies

So normally, this would be a trident. The original blonde animated Aquaman carried a golden trident (unless you’re referring to the Trident of Neptune, yes I am a nerd). But I like Jason Momoa a lot, and I love his silver trident, except… IT’S NOT A TRIDENT. Technically its a pentadent but we’re gonna call it a trident for the simplicity of it.

So I made cookies… and by cookies I mean one big ass chocolate chip cookie that I molded into a trident shape the best I could, baked it and then frosted it with icing. I really hope that Jason Momoa would approve of this cookie, as it was made in his honor since he may as well be the coolest Aquaman I’ve ever seen.

December 21, 2018