In The Bag: February 2009

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 ….uh huh, uh huh….

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!