Team Building at The Chopping Block

Like many food bloggers, I have a “day” job.  Mine happens to be at LinkedIn, where I work with a great team of sales professionals.  As you might imagine, at LinkedIn we like to have a lot of fun.   So, a couple of weeks ago our team went to The Chopping Block for a team outing/team building event.  I’m a huge fan of the Chopping Block for many reasons – they have great cooking classes with very talented instructors, and their recipes are easy to re-create at home.  They also have an amazing selection of specialty cooking tools, including sauces and spices.  I get all of my Callebaut chocolate from them!

 

Artichoke Focaccia

A focaccia bread topped with marinated artichokes and goat cheese

Arugula, Avocado and Orange Salad with Pistachio Vinaigrette

Mushroom Cheesecake Tart

The tart combined mushrooms with a cream cheese mixture and was topped with a field green salad

Herb Crusted Pork Tenderloin with a Port Wine Sauce

Lemon Pudding Cakes

These creamy pudding cakes are a great light dessert.  See below for the recipe, which The Chopping Block kindly gave me permission to reprint in this post! 

Lemon Pudding Cakes

• Author: The Chopping Block
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 12 cakes 1x
• Category: Desserts

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Description

These creamy, lemony cakes are the perfect end to any meal!  Reprinted with permission from The Chopping Block

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Scale 1x2x3x

Ingredients

• 1 stick unsalted butter (room temperature)
• 1/4 teaspoon salt
• zest of one orange
• zest of one lemon
• 1 1/4 cups granulated sugar
• 7 eggs, separated
• 1/3 cup cake flour
• 2 cups whole milk
• 3/4 cup fresh lemon juice
• For garnish – whipped cream and raspberries

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Instructions

1. Preheat the oven to 325 degrees. Lightly butter and salt twelve ramekins and set aside.
2. Using an electric mixer, cream together the butter, salt, citrus zests and sugar until light and fluffy.
3. Add egg yolks, a couple at a time, and incorporate well.
4. Stir in the flour, and be careful not to over mix.
5. Mix in the milk and lemon juice.
6. With clean beaters, whip the egg whites in a separate bowl until soft peaks form. Gently fold whipped egg whites into the batter.
7. Divide the batter into prepared ramekins and place them in a shallow roasting pan. Add hot water to the pan to come halfway up the sides of the ramekins.
8. Bake for about 25 minutes. The tops should look firm and very slightly browned.
9. Allow cakes to cool completely. Run a knife around the inside of each ramekin to loosen, and invert onto a plate to serve. Top with a dollop of whipped cream and sprinkle with raspberries.

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