This is my first time participating in an event, called “In The Bag” hosted by “Real Epicurean“. As I understand it, the host offers ingredients and the participants come up with a meal (or a dish?) using at least one, if not all, of the ingredients offered.
February’s “bag” contents are…
- Passion Fruit
A Passion Fruit
- White Chocolate
- Pomegranate
I could not initially find the passion fruit, however was successful during this morning’s grocery shopping experience. Since I had purchased the Nectar already, I only bought one fruit for the finishing touches of my feature dessert. I decided I would use 100% Passion Fruit Nectar, POM – pomegranate juice, and I always have Callebaut chocolate on hand, that includes White Chocolate.
passion fruit nectar and POM juice
The three ingredients came together for our dessert in a very special Saturday night dinner I knew the hubster would love. The “feature” dessert, using “In The Bag” ingredients:
Pomegranate Torte with Passion Fruit Buttercream filling under a delicate blanket of White Chocolate Ganache gently laced with Passion Fruit Nectar.
It was delicious!
I have never used nor eaten a passion fruit before. I had no idea how to cut it which is why there is a little slit where there shouldn’t be in my fruit half.
- Make a White Cake but use Pomegranate Juice as the liquid. When cooled, slice into 1/2 so you have a 4 layer torte.
- Make a Passion Fruit cake wash using 1/2 cup granulated sugar + 3/4 cup Passion Fruit Juice/Nectar. Boil 3 minutes, let cool and brush each torte layer with wash prior to filling.
- Make a basic Buttercream filling, using the Passion Fruit juice/nectar in place of milk/cream/water for creating consistency. *Add “Dreamwhip” to stabilize. The filling may look a little curdled, but once chilled in the cake – it’s perfect!
- Assemble the torte (one layer – wash – filling- 2nd layer- wash- filling – 3rd layer- wash-filling – 4th layer – wash.
- Put assembled torte in fridge to let the filling firm up.
- Making the White Chocolate Ganache: Heat 1 cup heavy cream over low to about 165 F and hold, stirring constantly for 2 minutes. Meanwhile, gently heat 15 oz good quality white chocolate. When cream is ready, pour over white chocolate, using a whip while blending. Add 2 TBS Passion Fruit Nectar. Let cool until it is desired consistency to cover your torte.
Pomegranate Torte with Passion Fruit Buttercream and White Chocolate Ganache
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As it turned out… Sue and Sam came over for dinner! Hurrah!!!
Sue, Sam & Ted had “Beer Braised BBQ Pork Butt” from a recipe of Dave Lieberman, The Foodnetwork. Click the link for the recipe. My only alterations were adding 2 TBS brown sugar to the dry rub and substituting dry mustard for the mustard seed. No picture – it was just too “porky” for this Lacto-Ovo Vegetarian’s site.
Fresh rolls were needed to go along with the Pulled Pork. I made whole wheat, quinoa flour rolls. They were not a sweet roll what so ever. They went along quite well with the beans which were sweet and, I was told, they also paired well with the pork.
I went back to the Foodnetwork and Dave Lieberman for a side of Baked Beans. Again, please click the link for the recipe. I didn’t use bacon. I used soy bacon substitute and 4 oz “Soyrizo, Meatless Soy Chorizo“. The beans and rolls were to be my main entree for this Saturday Night Special. The beans were beyond fabulous!
As our appetizer, I made “Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling“. This was a super tasty little tid bit found at Lucillian blogspot. Make sure you check that one out. The exact measurements weren’t offered so I “winged” it.
Was my Saturday spent in the kitchen?
For the most part, but that’s the way I like it ….
I hope I participated in a way acceptable to the seasonal food blogging event hosted by Real Epicurean and run monthly by Real Epicurean and A Slice of Cherry Pie. Of course I had fun – I was in my kitchen!
Have a great night!
Apple C 
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