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Cook the Book: Little Summer Puddings

Photo from Muffet on Flickr

I had a little dinner party last week, and I am sad to say that I did not serve my guests dessert. After more than a few hours spent in the kitchen with all of the burners and the oven going full blast, I was hot. Really, really hot. The temperature outside was in the in the low eighties, but I'm pretty sure that my kitchen was up to nearly 100°F. My dessert plans involved baking, and there was just no way. I ended the meal with an impromptu palate-cleansing round of caprioskas--cocktails similar to a mojito, but made with vodka. The meal and the cocktails turned out wonderfully, but I wished I had been able to serve a proper dessert.

Had I seen this recipe for Little Summer Puddings from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking, Vol. No. 1 my whole game plan would have changed. These puddings might be the ultimate hot day dessert. They use fresh ripe summer berries, the prep time is next to none, and the majority of the work is done by the berries sitting in your fridge, simply releasing their juices. The best part is that the stove is not involved. The recipe calls for raspberries but you can use blackberries, quartered strawberries, boysenberries, or any berry that looks particularly ripe and juicy.

Win 'Canal House Cooking, Vol. No. 1'

As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking, Vol. No. 1 to give away this week.

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