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!
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These creamy, lemony cakes are the perfect end to any meal! Reprinted with permission from The Chopping Block
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
Instructions
- Preheat the oven to 325 degrees. Lightly butter and salt twelve ramekins and set aside.
- Using an electric mixer, cream together the butter, salt, citrus zests and sugar until light and fluffy.
- Add egg yolks, a couple at a time, and incorporate well.
- Stir in the flour, and be careful not to over mix.
- Mix in the milk and lemon juice.
- With clean beaters, whip the egg whites in a separate bowl until soft peaks form. Gently fold whipped egg whites into the batter.
- 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.
- Bake for about 25 minutes. The tops should look firm and very slightly browned.
- 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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