“Once you’ve tasted this Irish soda bread, you’ll never buy a loaf from the bakery again,” says ICE Chef Instructor Sarah Chaminade. Members of the ICE team, who had the chance to sample the goods, would happily concur — that this is truly the best Irish soda bread recipe. But what exactly is soda bread? According to Chef Sarah, “Some say it resembles more of a scone than bread since it doesn’t contain any yeast. You can find hundreds of different recipes — some include caraway seeds and others even add eggs. If you ask true Irish lads or lasses, they’ll tell you soda bread must have only four ingredients: flour, salt, baking soda and buttermilk.” Baked with caraway seeds, currants and even a shot of whiskey, Chef Sarah’s recipe departs from the original yet still captures the essence of this classic Irish goody. With St. Patrick’s Day around the corner, there’s no better time to master Irish soda bread. 

Irish Soda Bread

Irish Soda Bread

Ingredients:

4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold, unsalted butter, cut into pieces
1 1/2 teaspoons caraway seeds
1 cup dried currants
2 teaspoons finely grated orange zest
1/3 cup honey
1 1/2 cups buttermilk, or combine 1 tablespoon fresh lemon juice for every cup of milk
1/4 cup Irish whiskey
Flour for kneading

Preparation:

  • Preheat oven to 350° F.
  • In the bowl of an electric mixer with the paddle attachment, combine the flour, baking powder, baking soda and salt. Mix on low speed to combine. Raise the speed to medium low and add the butter, a piece or two at a time, until all of the butter has been incorporated and the mixture is crumbly. This will take 4-5 minutes.
  • Add the caraway seeds, honey, orange zest, currants and, finally, the buttermilk and whiskey. Mix until just combined.
  • Turn the dough out onto a floured work surface and knead a few times to smooth the mixture into a round loaf and transfer to a nonstick baking sheet. Make a cross hatch design (just breaking the skin of the dough) on top of the loaf with a knife and sprinkle with a bit of flour.
  • Bake for about 45 minutes, or until the loaf is set and sounds hollow when tapped on the bottom. Let the bread cool on a rack and serve warm or at room temperature.

Learn to bake like a pro with Chef Sarah — click here for information on ICE’s Pastry & Baking Arts program.


Chef James Briscione recently traveled to Bahia, a state on the northeast coast of Brazil. Through daily trips to the market, tasting indigenous ingredients and getting into the kitchen with local chefs, Chef James discovered Bahian cuisine. Here’s one of Chef James’ favorite recipes from his Brazilian culinary exploration: UXUA moqueca — a rich, delicate seafood stew, with white fish, shrimp and creamy coconut milk. Balanced and delicious, this stew’s always in season.

moqueca

UXUA Moqueca
Servings: 2

Ingredients:

6 ounces shrimp
6 ounces firm, white fish (like halibut or cod)
1 green pepper, diced
1 tomato, diced
1 white onion, diced
24 fluid ounces coconut milk
3 red chilies, diced
Fresh parsley and fresh cilantro, chopped
2 tablespoons palm oil
Juice of half a lemon
Salt and pepper

moqueca

Preparation:

  • Season the shrimp and fish with salt, pepper and lemon juice. Set aside.
  • Heat palm oil in a large pot. Add the onion, tomato and peppers, cook for a minute, then add the fish and sauté well. Add the coconut milk and simmer for about three minutes. Next, add the shrimp, chili, parsley and coriander. Stir gently and cook for around 10 minutes. Adjust salt and pepper to taste.
  • Reserve about 1½ cups of the cooking liquid to make the pirão (manioc cream).
  • Serve with white rice, plantain farofa (the above-pictured dish to the right of the seafood stew — see recipe below), manioc cream and pepper sauce.

Pirão or Manioc Cream

Ingredients:

1½ cups cooking liquid
¼ cup manioc flour

Preparation:

  • Place liquid in a small pot over low-medium heat.
  • While whisking constantly, gradually add manioc flour. Continue to whisk until consistency is firm and creamy like porridge.

Plantain Farofa

Ingredients:

2 tablespoons palm oil
1 tablespoon salted butter
3 cloves of garlic, chopped
1 small plantain, sliced
1½ cups manioc flour
Salt
Fresh parsley, chopped

Preparation:

  • Heat oil in a large frying pan over medium heat. Add butter and garlic and sauté for one minute. Add the plantain and sauté for another minute.
  • While continuously stirring with a spatula, add the manioc flour. Cook until the flour is well toasted, about three minutes.
  • Season with salt and finish with the parsley.

Explore the culinary arts with Chef James – click here for information on ICE’s career programs.


Alternative flours — like chickpea flour, banana flour and grapeseed flour — can add a nutritional kick and a tasty nuance to many everyday recipes. Though substituting your tried-and-true AP flour may seem a little intimidating at first, once you have a few recipes under your belt you can add these alternative flours to your regular cooking and baking repertoire. To help you get there, Chef Sarah Chaminade is sharing three new recipes that she developed for ICE and Direct Eats using alternative flours. First, Chef Sarah uses chickpea flour to add a sweet and creamy texture to her chickpea canapés. Then, Chef Sarah demonstrates how to make a gluten-free angel food cake using banana flour —with all of the lightness and none of the gluten. Then, she uses merlot grapeseed flour in her chocolate chip cookies to create a gluten-free and vegan take on the classic recipe. Watch the video below, and then scroll to get the recipes.

Chickpea Canapé
Servings: three to four dozen individual canapés, depending on the size of each

In Liguria, the region flanking Genoa along Italy’s northwest coast, farinata is a classic dish. Farinata is a thin chickpea cake typically cooked in a wood-burning oven. In Liguria, bake shops put signs in their windows announcing the time that the farinata will be ready and customers line up to buy it. It’s a perfect snack when eaten like a piece of pizza on waxed butcher paper. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese or sauce.

Ingredients:

3 cups chickpea flour
5 cups chicken stock, vegetable stock or water
1 clove garlic, minced
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon oregano, chopped
¼ cup extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
Optional garnish: dollop of creme fraîche, crispy prosciutto or micro herbs like micro arugula

Preparation:

  • Preheat convection oven to 450 °F (or 475 °F for a conventional home oven).
  • Combine chickpea flour and water with whisk until smooth — let sit for 1 hour to allow batter to thicken slightly.
  • Stir in remaining ingredients.
  • Pour the batter onto a silicone baking mat or a baking sheet lined with parchment. Spread evenly with spatula and bake for 30-40 minutes until golden brown.
  • Use a knife or pizza cutter to cut farinata into squares (5×7 or 6×8, depending on the size you prefer) and top with optional garnish.

* Recipe adapted from Ciao Italia by Mary Ann Esposito

Gluten-Free Banana Flour Angel Food Cake
Yield: one cake

1 10-inch angel food cake pan with removable bottom
15 egg whites, room temperature (note: it’s essential that they are at room temperature!)
1 pinch of salt
½ cup plus ¾ cup coconut sugar
1½ cups banana flour
1 tablespoon vanilla extract
1 vanilla bean
* Flavor variations:
Replace vanilla with zest of one lemon, two limes or half an orange, or replace vanilla with two teaspoons of cinnamon

Preparation:

  • Preheat oven to 350 °F.
  • In a very clean, dry mixing bowl combine egg whites and salt and whip to soft peaks. Gradually add ½ cup of coconut sugar. Continue to whip egg whites to medium peaks, being careful to not over whip.
  • In a separate bowl, sift together the remaining coconut sugar and banana flour.
  • Gradually sift dry ingredients into the whipped whites, folding gently to be careful not to deflate.
  • Fold in vanilla extract and vanilla bean.
  • Pour batter into an ungreased angel food pan, spreading carefully to distribute batter evenly — do not bang the cake pan, as this will cause the batter to deflate.
  • Bake for 50 min, or until golden brown and cake springs back when lightly touched.
  • Remove from oven and invert onto a cooling rack without removing the mold.
  • Allow the cake to cool completely before unmolding.

Vegan, Gluten-Free Merlot Grapeseed Flour Chocolate Chip Cookies
Yield: one dozen cookies

2 ½ cups almond flour
¼ cup merlot grapeseed flour
½ teaspoon salt
½ teaspoon baking powder
½ cup coconut oil
1 tablespoon vanilla extract
½ cup agave
1 cup 72% bittersweet chocolate, chopped

Preparation:

  • Preheat oven to 325 °F. Line a baking sheet with parchment paper.
  • Melt the coconut oil in microwave or on stove top. In a medium bowl, combine all wet ingredients.
  • In a separate bowl, whisk together the dry ingredients.
  • Pour the wet ingredients over the dry ingredients, mixing with a rubber spatula or spoon to combine.
  • Stir in the chocolate chunks, and allow the mixture to chill in refrigerator at least 30 minutes.
  • Using a cookie scoop, scoop mixture onto your prepared baking sheet and bake for 15 minutes.
  • Let cool before enjoying. Because these cookies stay nice and moist, they taste great the next day too.

Master culinary or pastry arts with ICE’s expert chef instructors — click here for information on our career programs.

 

If you haven’t added cardamom, za’atar and berbere spice to your pantry, you’re doing it wrong. These unique, flavor-packed spices can turn an ordinary dish into something extraordinary (and delicious). In a new video from ICE and Direct Eats, Chef James Briscione shares a few recipe ideas that will be sure to excite your palate and inspire your own spice exploration: Berbere Roasted Chicken Pizza with Berbere BBQ Sauce; Roasted Sweet Potatoes With Za’atar and Sumac-Yogurt Dressing; and Cardamom Roasted Pork Tenderloin. Watch the video to learn how you can prepare these dishes at home.

Berbere Roasted Chicken Pizza and Berbere BBQ Sauce
Makes two (8″-10″) round pizzas

For the pizza dough
Yield: makes two (8″-10″) round pizzas or one (18×13) pan pizza (full-size baking sheet)

Ingredients:

1¼ cups lukewarm water (100° F)
1 packet (2½ teaspoons) dry active yeast
1 teaspoon salt
¼ cup whole-wheat flour
3 cups high-gluten flour (bread flour)
3 tablespoons olive oil

Preparation:

  • Combine water and yeast in a small bowl and whisk to dissolve.
  • In the bowl of an electric mixer, combine the salt, flours and olive oil, and mix well. With the mixer running, add the water and yeast to the bowl. Mix on low for two minutes, then turn to medium and mix three to four minutes more, or until the mixture forms a smooth ball.
  • Transfer the dough to a large bowl that has been lightly greased with olive oil. Cover with plastic wrap or a clean kitchen towel and set aside on the countertop for 45 minutes.
  • Remove the dough from the bowl to a floured work surface. Punch the dough down by flouring your hands, making a fist and pressing the air out of the dough. Divide dough into two pieces. Roll the two pieces into balls under the palm of your hand. Then roll each ball into a flat disc with a rolling pin. Gently stretch the dough by hand until it’s between 1/8- to 1/4-inch thick.
  • Dough can be reserved in tightly wrapped plastic and refrigerated for up to three days.

For the berbere BBQ sauce

Ingredients:
¼ cup brown sugar
¼ cider vinegar
1 tablespoon berbere spice

Preparation:

  • In a medium bowl, combine ingredients and whisk until evenly mixed. Reserve for preparing the pizza.

For the berbere roasted chicken

Ingredients:

1 tablespoon berbere spice
2 teaspoons kosher salt, plus more to taste
½ teaspoon sugar
2 3½- to 5-pound whole chickens (“roaster” size)
Olive or vegetable oil, as needed
1 28-ounce can chopped tomatoes
6 garlic cloves, chopped
2 cups minced yellow onions

Preparation:

  • Preheat the oven to 375° F.
  • To make the seasoning mixture, combine the berbere spice, salt and sugar in a small bowl and mix well.
  • Lightly coat the chickens with oil, then sprinkle generously with the seasoning mixture.
  • Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast for about 45 minutes or until an instant-read thermometer inserted in the thigh registers 160° F (as the chicken rests, the temperature will rise to 165° F). Transfer the chicken to a large carving board to rest. When chicken cools slightly, use your hands and a fork to shred chicken.
  • In a medium pot, combine the brown sugar and vinegar. Bring the mixture to a simmer over medium heat. Once the sugar is dissolved, simmer five minutes to reduce the liquid by approximately half. Add the tomato mixture from the roasting pan to pot and simmer 10 minutes more. Add the berbere spice and purée with a hand blender or transfer to a blender to process until smooth. Season to taste with salt and pepper.

To prepare the pizza

  • Preheat oven to 500 °F (or as high as your oven temperature goes).
  • Spread a base of berbere BBQ sauce over stretched pizza dough.
  • Top with shredded chicken, mozzarella and cheddar cheese.
  • Bake for six to eight minutes or until cheese is melted and crust is golden brown. Remove pizza from oven and let it cool for two to three minutes. Top pizza with dressed arugula and serve.
  • Repeat with remaining dough.
berbere spice pizza

Berbere Roasted Chicken Pizza and Berbere BBQ Sauce

za'atar roasted sweet potatoes

Roasted Sweet Potatoes With Za’atar and Sumac-Yogurt Dressing

Roasted Sweet Potatoes With Za’atar and Sumac-Yogurt Dressing
Makes four to six servings

Ingredients:

4 medium sweet potatoes (about 3 pounds)
2 medium red onions, cut into wedges
3 tablespoons olive oil
1 tablespoon kosher salt
freshly ground pepper
2 tablespoons za’atar
toasted walnuts for garnish

Preparation:

  • Preheat oven to 450° F. Line a baking sheet with aluminum foil.
  • Wash and peel sweet potatoes, and cut lengthwise into wedges. Peel and cut red onions into wedges. Transfer ingredients into a bowl. Drizzle with olive oil, kosher salt, crushed black pepper, za’atar and gently toss to evenly distribute. Transfer onto your prepared baking sheet and bake for 35 to 40 minutes, until browned on the edges and tender inside (pierce one piece with a fork to test).

For the sumac dressing

Ingredients:
1 garlic clove, peeled and smashed
juice and zest of 1 lemon
2 teaspoons sumac
1 tablespoon chopped mint leaves
1 cup full-fat greek yogurt
kosher salt and freshly ground pepper, as needed.

Preparation:

  • Combine all ingredients in a bowl. Mix well and season to taste with salt and pepper. 
cardamom pork tenderloin

Cardamom Roasted Pork Tenderloin

Cardamom Roasted Pork Tenderloin
Makes four servings

Ingredients:

1 pork tenderloin, fat trimmed
4 garlic cloves, skin on
6 branches fresh thyme
3-4 whole cardamom pods
2 tablespoons butter
kosher salt
freshly ground black pepper
canola oil, as needed

Preparation:

  • Season the pork with salt and pepper. Place a large sauté pan over medium heat and add a thin film of canola oil. Allow the oil to heat for three minutes before adding the meat.
  • Pat the pork dry and place in the pan skin-side down. Without moving or flipping the pork, let cook until the first side is well browned. Turn and cook until browned on each side. Maintain the heat carefully: If the edges of the pan begin to smoke, reduce heat.
  • Add the garlic cloves, thyme and cardamom. Roll the meat around to expose all sides to the aromatics. Turn the heat to low and add the butter. Using a spoon, swirl the butter around the pan and baste the pork with butter as the aromatics infuse in the mixture. Continue basting and turning the meat until it reaches an internal temperature of 150˚F.
  • Remove the meat to rack to rest. The temperature should rise to 155˚F before serving. Slice and serve.

Want to study the culinary arts with Chef James? Click here to learn about ICE’s career programs.


In a new video from ICE and Direct Eats, Chef James Distefano, former executive pastry chef of the acclaimed Rouge Tomate, delves into baking with alternative butters. First, he shares the recipe for a mouth-watering maple butter crepe cake. Then, he shows us how to whip up blondies made with cashew butter, with an added touch of yum from chocolate chips and salted cashew brittle — delicious and (sorta’) nutritious. Finally, for those of you with peanut allergies, Chef James has a new best friend for you — sunflower butter, a great alternative for recipes calling for peanut butter. He uses sunflower butter to bake his sunflower seed financiers, a light, airy and peanut-free sponge-cake with just a hint of vanilla. Grab a whisk and check out this inventive butter exploration, then scroll down for the complete recipes. 

Cashew Butter Blondie
Yield: Makes about 18 1½” x 1½” squares

Ingredients:

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon sea salt
3 cups cashew brittle
1½ cup chocolate chips
6 ounces unsalted butter, lightly softened
⅓ cup salted cashew butter
2 cups light brown sugar
2 cups sugar
½ teaspoon vanilla extract
4 eggs

Preparation:

  • Preheat oven to 350° F.
  • Stir together the all-purpose flour, baking powder and salt. Set aside.
  • Combine about two tablespoons of your dry mix with your salted cashew brittle and your chocolate chips in a separate bowl and set this aside as well.
  • Place the lightly softened butter, cashew butter and both sugars in to the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on to medium speed and allow the mix to blend sufficiently until it is light and fluffy and well mixed. It should not look waxy.
  • Combine the vanilla extract with the eggs.
  • Turn the mixer down to low speed and slowly add the eggs to the mixer (one at a time) making sure the egg is fully absorbed into the sugar base. Repeat until all of the eggs and vanilla have been incorporated.
  • Add all of your dry ingredients (not including the brittle and chips) and mix on low until barely combined.
  • Turn the mixer off, add in the bowl containing the brittle and the chips and turn machine back on and mix until no flour is visible.
  • Spread blondie batter onto your prepared baking tray. Be sure to spread the batter evenly.
  • Bake the blondie for approximately 25-30 minutes or until the blondie is firm to the touch with a golden brown color.
  • Remove from the oven and allow to fully cool (overnight is best) prior to cutting.
  • Cut into small 1 ½ x 1 ½ inch squares and store in an airtight container for up to three days.

For the salted cashew brittle:
Yield: Makes 3 cups

Ingredients:

1 cup sugar
¾ cup light corn syrup
1 cup water
¼ stick unsalted butter
¼ teaspoon salt
½ teaspoon vanilla extract
1⅔ cups cashews, toasted (toast for 7 minutes at 350°F)
½ teaspoon baking soda

Preparation:

  • Line a baking tray with a nonstick silicone mat.
  • Place sugar, light corn syrup, water, butter and salt in a medium sauce pot. Gently stir to combine.
  • Bring syrup to a boil over low to medium heat. Be sure to wash the sides of your pot down to prevent the sugar syrup from crystallizing. To do this, dip a pastry brush into a small container of water and apply the wet brush to the sides of the pot.
  • Once the syrup comes to a boil, insert a candy thermometer and allow the syrup to cook until it reaches 300° F. Once it reaches 300° F, turn the flame off and remove the pot from the stove. Be sure NOT to stir the syrup as it boils.
  • Stir in your vanilla extract and the toasted cashews.
  • Wait about 30 seconds before stirring in the baking soda. The addition of the baking soda helps aerate the brittle and gives it a more delicate bite.
  • Pour the hot brittle on your prepared baking tray and, working quickly, spread the brittle as thin as you can with a buttered spatula.
  • Allow the brittle to cool sufficiently before breaking it apart into small, bite-size pieces.
  • Store the brittle in an airtight container for up to two days.

 

Sunflower Seed Financier
Yield: Makes about 15-18 3” cakes

1½ sticks unsalted butter
½ vanilla bean, split and scraped
½ tablespoon salt
1¼ cup egg whites (about 8-10 eggs)
4 tablespoons sunflower seed butter
⅔ cups sunflower seeds, toasted (toast for seven minutes at 350° F)
3½ cups powdered sugar
¾ cup all-purpose flour
1 tablespoon cornstarch
¾ cup dried cranberry

Preparation:

  • Preheat oven to 350° F. (If using a convection oven, lower your temperature down to 325° F with low fan.)
  • Prepare your molds or baking tins with cooking spray, or butter
  • Place butter, vanilla bean and salt into a small pot and begin to melt over a very low flame.
  • Meanwhile, in a small bowl, whisk together your egg whites and sunflower seed butter to form a smooth paste. Set aside.
  • Combine the toasted sunflower seeds, powdered sugar, all-purpose flour and the cornstarch in the bowl of a food processor process until the sunflower seeds are finely ground.
  • Place the dry ingredients in the mixing bowl of an electric mixer fitted with the whisk attachment.
  • Add the egg white-sunflower paste and whisk to evenly combine and form a stiff batter. Turn the speed down to low while you check on your melting butter on the stove.
  • Increase the flame on your melting butter and continue to cook the butter until the butter begins to turn a deep golden brown and gives off a nutty aroma. Whisk the butter to incorporate the toasting milk solids at the bottom of the pot and continue cooking until it foams. Once the butter is a dark, amber brown, turn the flame off.
  • Turning back to the stand mixer, increase the speed to medium and steadily pour the browned butter into the bowl containing the cake batter.
  • Once all of the butter has been incorporated, turn the mixer on high to thoroughly blend all of your ingredients.
  • Turn the machine off and using a piping bag or spoon, divide the batter into your prepared molds.
  • Garnish the individual cakes with some dried cranberries.
  • Bake the cakes at 350° F until they are golden brown around the edges and gently spring back when lightly touched.
  • Allow the cakes to cool in their molds for 15 minutes before unmolding on to a clean tray or plate. Cakes will last up to one day in an airtight container.

Maple Crepe Cakes
Yield: Makes 1 cake

For the crepes batter:
Makes about 30 crepes

Ingredients:

⅞ cup all-purpose flour
⅓ cup oat flour
1½ teaspoons sea salt
⅓ cup sugar
1 tablespoon maple butter
1⅓ tablespoons maple syrup
1½ cups milk
5 eggs
¼ stick butter

Preparation:

  • Crack the eggs and whisk them together with the whole milk, maple butter and maple syrup. Reserve in a pitcher and keep cold.
  • Combine your dry ingredients: all-purpose flour, oat flour, salt and sugar in a large mixing bowl and whisk to combine.
  • Create an opening in the center of the bowl and begin to slowly pour your liquid ingredients into the dry ingredients a little bit at a time to avoid any lumps from forming. The batter will be very stiff initially; however, as you incorporate more liquid it will begin to thin out. Use all of your liquid, making sure to avoid any lumps from forming.
  • Melt the butter in a small pot then whisk the warm butter into the crepe batter. Stir to evenly combine.
  • Strain the crepe batter through a large mesh strainer making sure to remove any large lumps in the process. Store the crepe batter in an airtight container for up to two days.

To make the crepes:

  • Gently heat a nonstick pan or a cast iron pan over low heat. Allow the pan to sufficiently warm up.
  • Spray pan with nonstick cooking spray.
  • Using a small ladle, add some crepe batter to the pan and quickly rotate the pan to evenly coat the bottom in a thin layer.
  • Cook the crepe until the batter has set and it begins to curl up around the edges. Flip the crepe over (you can use a small rubber spatula for this) and cook the other side. The whole cooking process for one crepe is roughly two minutes.
  • Place crepes onto a parchment-lined baking pan in a single layer, cover with another sheet of parchment paper and repeat until all of the crepe batter has been used.
  • Wrap the crepe-filled baking pan with plastic and refrigerate until you are ready to use them.

 

For the pastry cream:
Yield: Makes 2 cups

Ingredients:

2 cups milk
⅓ cup + 1 tablespoon cornstarch
½ cup + 1 tablespoon sugar
1 egg
4 egg yolks
½ stick + 1 teaspoon butter
1½ teaspoons vanilla extract

Preparation:

  • Whisk together the cornstarch and the sugar in a medium bowl and set aside.
  • Place the milk into a medium pot and slowly bring to a boil over a low flame.
  • Whisk the whole eggs into the cornstarch mixture, then whisk in the egg yolks.
  • Pour one third of the boiling milk into the egg mixture, whisking constantly to thoroughly combine. Return the remaining milk mixture to a boil.
  • Whisk the egg mixture into the remaining boiling milk. Make sure to whisk and stir with a spatula until the pastry cream comes back to a boil. Maintain the boil for another minute, whisking and stirring continuously with a spatula to avoid any scorching.
  • Remove the pot from the heat and whisk in the butter and vanilla extract.
  • Pour the pastry cream onto a plastic wrap-lined baking pan and spread it out into a thin layer. Place another piece of plastic wrap directly touching the hot pastry cream so it doesn’t form a skin. Poke a few small holes with the tip of a small knife in the plastic to vent out some of the steam.
  • Place the pastry cream in the refrigerator until it cools down and feels cold to the touch.

To assemble the layered crepe cake:

  • Place a crepe on a clean flat plate.
  • Spread enough pastry cream onto the crepe to evenly coat it without it being too gloppy or overly thick. There should be just enough pastry cream on there to thinly and evenly coat the crepe.
  • Place another crepe on top of the pastry cream and gently and evenly press down to “glue” the crepes together.
  • Repeat steps two and three until you have used 17 layers of crepes and 16 layers of pastry cream.
  • Once the layered crepe cake has been built, wrap with plastic wrap and store in the refrigerator overnight so it can set firm. When ready to serve, top with maple-glazed bananas (recipe below).

For the maple-glazed bananas:
Yield: Makes 2 cups

Ingredients:

2 sticks butter
2½ tablespoons maple butter
½ teaspoon vanilla extract
1 cup light brown sugar, loosely packed
⅓ cup maple syrup
¼ teaspoon sea salt
5 ripe bananas

Preparation:

  • Melt the butter in a 12” sauté pan over a medium-low flame.
  • Stir in the maple butter, vanilla extract, light brown sugar, maple syrup and the sea salt.
  • Bring this mixture to a boil and allow to boil for one minute.
  • Peel the bananas and cut them into half-inch slices.
  • Immediately place the bananas into the maple-butter mixture and glaze the bananas for one minute in the hot mixture.
  • Remove the crepe cake from the refrigerator and generously spoon the maple-glazed bananas on top of the crepe cake, allowing the maple glaze to run down the sides of the cake.
  • Cut the cake into wedges and serve immediately.

Ready to master pastry & baking with Chef James? Click here for more information on ICE’s career programs. 

This is the third part of a three-part Valentine’s Day menu. Get the first course here and the second course here!

By Robert Ramsey — Director of Advanced Culinary Center

Round out your vegetarian Valentine’s Day with this savory main course. The presentation is beautiful and it’s actually a lot simpler than it looks to create. Plus, the rich buttery crust and truffle-infused mushroom duxelles scream decadence and luxury. If any of the mushrooms are unavailable, you can substitute any type of fresh mushrooms that are available.

mushroom tart

Truffle Mushroom Tart
Servings: Makes about two servings

For duxelles (filling)

Ingredients:

8 ounces button mushrooms
4 ounces shiitake mushrooms
4 ounces oyster mushrooms
1 large portobello cap
1/2 yellow onion
2 sprigs fresh thyme
1 sprig fresh rosemary
4 ounces white wine
1 ounce truffle oil
2 ounces + 1 ounce butter
Salt and pepper to taste

Preparation:

  • Clean mushrooms and remove stems. Process mushrooms in food processor, pulsing until mushrooms are finely minced, but not puréed into a paste. Reserve.
  • Finely mince the onion, rosemary leaves and thyme leaves. Melt the butter in a large saucepan over medium heat. Add the mushrooms and sauté until they cook down to about half the original volume. They should have a very dark color. Add the onion, thyme and rosemary and continue to sauté until onions are soft, about five minutes.
  • Next, add the white wine and continue to cook over medium heat. Allow the wine to reduce and absorb into the mushrooms, about five more minutes.
  • Remove the mixture from the heat, stir in the butter and truffle oil, and season with salt and pepper. Chill and reserve.

mushroom tart crust

mushroom tart filling

mushroom tart egg wash

For the crust

Ingredients:

2 sheets puff pastry
1 egg
Small amount of flour for dusting work surface.

Preparation:

  • Preheat oven to 425° F.
  • Remove puff pastry from the freezer and allow it to warm up slightly at room temperature on a lightly floured work surface. It should remain firm, but slightly pliable, about five minutes.
  • Using the bottom of an 8-inch tart pan, or just an 8-inch plate as a guide, cut two matching circles from the puff pastry. Place one circle on a baking sheet and the other back in the freezer.
  • Next, pile the duxelles filling into a mound in the center of the puff pastry, leaving a one-inch ring around the edges. Transfer back to the freezer for five to ten minutes to re-firm the puff pastry.
  • While the crust is in the freezer, make your egg wash by beating together one whole egg with one ounce of cold water.
  • Remove both the top and bottom crust from the freezer and return to your work station. Before proceeding with the tart assembly, cut a small hole directly in the center of the top crust (the one with no mushrooms on it), about the size of a pencil. Brush the bottom crust (the one with the duxelles filling on it) with the egg wash, covering just the portion of crust not covered by duxelles. Place the now pliable top crust on and press the two sheets of puff pastry together. Be sure to seal the seams tightly — you can really pinch the edges together.
  • At this point you’re ready to decorate the crust. First, using the backside of a paring knife blade, pull the edge of the dough inward at one-inch intervals to make scalloped edges (see photo). Once you have scalloped all edges of the tart, cut curved lines into the tart top with the tip of the paring knife. The lines should connect from the center vent hole to each of the scallops on the edge, making a graceful curve as they go (see photo). The cuts should not go more than halfway through the puff pastry dough.

mushroom tart

mushroom tart

mushroom tart

To finish

  • Brush the entire tart carefully with the remaining egg wash. Make sure it is evenly coated and that there is not excessive egg wash pooling anywhere on the tart or it will burn.
  • Place the tart into preheated oven. The tart will need to bake for about 20 minutes. It should be rotated about halfway through the cooking to ensure even browning.
  • Once the tart is a dark, golden brown, puffed up and shiny, it is ready. Remove from the oven and allow it to sit for at least 30 minutes before cutting.
  • This dish is beautiful served with a simple green salad, dressed with just a little oil and vinegar.

mushroom_8

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This is the second part of a three-part Valentine’s Day menu. Get the first dish here

By Robert Ramsey — Director of Advanced Culinary Center

Figs and honey have long been considered aphrodisiacs by cultures the world over, so we’ll use both in this sweet and savory combination. Figs were supposedly the favorite fruit of Cleopatra and honey was prescribed by Hippocrates to boost libido. In short, this is the perfect Valentine’s Day appetizer, regardless of whether you stick to a vegetarian diet or not.

Fig Toasts with Ricotta

Fig and Ricotta Toast
Servings: Makes about two servings

Ingredients:

1 pint fresh figs
1 small shallot
2 ounces wildflower honey
3 ounces extra virgin olive oil
1 cup fresh ricotta cheese
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 large handful arugula
1 tablespoon champagne vinegar (or white wine vinegar)
Salt to taste
4 slices of crusty, country style bread

Fig Toast with Ricotta

Preparation:

  • Start by slicing your figs in half. Then mince the shallot. Reserve in a mixing bowl together.
  • In a separate bowl, whisk together ricotta, half the olive oil, the black pepper and a pinch of salt. Whisk this mixture vigorously until smooth. Reserve.
  • Next, separately whisk together the honey, remaining olive oil, vinegar, paprika and another small pinch of salt to form the dressing.
  • Toast the sliced bread until lightly crisp.
  • Add the arugula to the bowl with the figs and shallots, and gently mix with the dressing. Be careful not to overdress, you may not need it all.
  • To assemble, spread a quarter of the ricotta mixture on each slice of toast. Pile the fig mixture on top. Drizzle with a little extra honey dressing if desired.

Ready to get into the kitchen with Chef Robert? Click here for more information on ICE’s culinary arts program. 


Whether you’re rooting for the Patriots or the Falcons, there’s at least one thing we can all agree on: Super Bowl Sunday is the perfect day for watching football eating chicken wings. To help you score a tastier-than-ever Super Bowl spread, Chef James Briscione is sharing his secret to the ultimate make-at-home chicken wings. With a healthy dose of brining and a simple, delicious sauce, these wings will make even your non-enthusiast friends excited about football.

By James Briscione — Director of Culinary Development

Brined Chicken Wings

Ingredients:

For the wings 

3 cups water
¼ cup sugar
¼ cup + 1 tablespoon kosher salt
¼ cup Frank’s Red Hot or Tabasco Pepper Sauce
4 cloves garlic
4 branches fresh thyme or 1 teaspoon dry thyme
2 lbs chicken wings

For the sauce

¼ cup Frank’s Red Hot or Tabasco Pepper Sauce
2 ounces butter, cut in to small pieces

Brined Chicken Wings

Preparation: 

  1. Combine the water, sugar and salt in bowl and whisk until dissolved. Add the hot sauce, garlic, thyme and chicken wings. Cover the bowl with plastic wrap and place in the refrigerator overnight or up to 48 hours.
  2. Transfer the chicken wings and brine to a medium saucepot. If the wings are not completely covered, add water to the pot to cover. Over high heat, bring the mixture to a boil, then turn off the heat and allow wings to cool in the liquid for 15 minutes. Remove the wings from the liquid and store in the refrigerator, covered, until ready to serve.
  3. To serve, remove the wings from the refrigerator and set aside at room temperature while you prepare the oil and sauce. Fill a large saucepan with canola or vegetable oil (about ¾ inch deep) and heat oil over medium heat.
  4. While oil is heating, pour the hot sauce into a small saucepot and place over high heat. Add the butter and whisk until melted and fully incorporated. Transfer the mixture to a large mixing bowl or a second large saucepan and hold next to the stove.
  5. Add flour to a large mixing bowl or baking pan and season well with salt and pepper. Roll the chicken wings in the flour to coat completely.
  6. To test if the oil is hot enough, sprinkle a pinch of flour into the pan; if the oil sizzles immediately, it’s ready to fry. Remove the wings from the flour one-by-one and pat off any of the excess flour. Carefully place the chicken wings in the hot oil — it should come about halfway up the side of the wing.
  7. Let the wings cook until golden brown, about 1-2 minutes, then turn with a pair of tongs and brown again on the second side. Transfer the browned wings to the bowl of hot sauce. Repeat with the remaining wings, keeping the pan of oil full of wings but trying not to let them touch one another (or they could stick together and not cook properly). Every time you remove one wing, replace it with another until the wings have been browned.
  8. Toss wings in the sauce bowl to coat and serve immediately.

Note: Leave the oil to cool on top of the stove. When cooled, pour the oil into a bottle with a screw-on lid and discard. 

This recipe originally appeared on The Couples Kitchen.

Want to practice your culinary arts skills with Chef James? Get more information on ICE’s career programs here.

If recipes are like the Oscars, oils generally fall into the category of Best Supporting Actor — but not anymore. In a new video from the Institute of Culinary Education and Direct Eats, ICE Chef Robert Ramsey shares three recipes that highlight the unique flavors of three tasty cooking oils — Smoked Olive Oil Carbonara with homemade Pasta All’ Uovo; Roasted Beets with Bitter Greens, Walnut Oil Emulsion, Blue Cheese and Walnut Oil Powder; and Tigernut Oil Ice Cream With Roasted Apples, Rolled Oat Crumble and Honey Tigernut Oil. Watch the video, then scroll down to get the recipes to let those oils shine.

Smoked Olive Oil Carbonara
Servings: Makes about 4 servings

Ingredients:

1 recipe, pasta all’ uovo (recipe below)
10 tablespoons Holy Smokes Smoked Olive Oil
8 ounces thinly sliced guanciale, chopped (If unavailable, bacon or pancetta will work well)
4 egg yolks
6 ounces grated pecorino cheese
2 sprigs fresh oregano or marjoram, leaves picked from the stems
1 tablespoon freshly ground, coarse black pepper
Salt to taste

Preparation:

  1. Make fresh pasta first. It is best to store it in the freezer or cook it right away.
  2. Fill a large pot with water and season aggressively with salt. Begin heating the water while working on the rest of the recipe.
  3. In a large sauté pan over medium heat, render the guanciale (lightly brown it while melting the fat) until it becomes crisp.
  4. Add 6 tablespoons of the olive oil, the cracked black pepper and oregano leaves and reduce heat to low. Allow the flavors to infuse on low heat for about 5 minutes.
  5. While the sauce is cooking and when water reaches a rolling boil, drop pasta into your water. Cook pasta for about 3 minutes, then drain, reserving the pasta water.
  6. Add the pasta to the sauté pan with guanciale, pepper, oil and oregano. Add the egg yolks and 2-3 tablespoons of the pasta water and half of the cheese (as the pasta water contains starch, it will make the sauce creamy). Stir quickly and constantly to incorporate, about 1 minute. Do not allow this to sit on the heat without stirring or the eggs will scramble.
  7. Divide the pasta between four bowls, spooning any leftover sauce over the top. Drizzle the remaining olive oil on top and finish with the remaining cheese.

Pasta all’ Uovo (Fresh Egg Pasta)
Servings: makes about 4 servings

Ingredients:

11 ounces of all-purpose flour
3 large eggs, at room temperature
1 teaspoon salt

Preparation:

  1. Place the flour on your work surface and make a well in the center.
  2. Break the eggs into the well and add the salt. With a fork, begin to gently beat the eggs in a circular motion, incorporating approximately ½ of the flour.
  3. Using a bench scraper, bring the entire mixture together.
  4. Knead the dough with your hands for 3 to 4 minutes. At this stage, the dough should be soft and pliable. If bits of dried dough form (which is normal), don’t incorporate them into the dough — brush them off of your work surface.
  5. Wrap the dough in plastic wrap and let it rest for 20 minutes.
  6. Cut the dough into four pieces and recover with the plastic wrap to prevent a skin from forming.
  7. Remove one piece of the dough at a time from the plastic wrap and knead through the rollers of a pasta machine set at the widest setting. Fold the dough like a business letter to form three layers, pressing out all of the air. Turn the open end of the dough to the right (like a book) and repeat the rolling process. Continue the folding and rolling process five times on this setting.
  8. Repeat the folding and rolling process for the three remaining pieces of dough.
  9. Roll a piece of the previously kneaded dough through the pasta machine, reducing the setting with each roll until reaching the narrowest setting. Do not fold the dough between each setting.
  10. Cut the spaghetti using a chitarra (wire pasta cutter) or kitchen aide attachment
  11. Cook the pasta in boiling, salted water until desired doneness, about 3 minutes. Drain well. Reserve for the carbonara.

 

Roasted Beets with Bitter Greens, Walnut Oil Emulsion, Blue Cheese and Walnut Oil Powder
Servings: Makes about 4 servings

Ingredients:

8-10 baby red beets, washed, unpeeled
8-10 baby gold beets, washed, unpeeled
8-10 baby candy stripe beets, washed, unpeeled
4 tablespoons canola oil
1 sprig thyme
1 sprig rosemary
1 small red onion, peeled and thinly sliced
1 head frisée, washed, dark green leaves removed, trimmed
1 bunch arugula (about 8 ounces) washed
4 ounces creamy blue cheese (such as gorgonzola), crumbled
1 cup walnuts, toasted, chopped
4 tablespoons sherry vinegar
2 tablespoons honey
10 tablespoons + 4 tablespoons walnut oil
2 ounces tapioca maltodextrin (sometimes sold as N-Zorbit) — note: this must be measured by weight!
Salt and pepper to taste

Preparation:

For the beets: 

  1. Preheat oven to 300° F.
  2. In a mixing bowl combine beets, salt and pepper, canola oil, rosemary and thyme and toss to evenly coat. Transfer to a small baking dish and cover tightly with foil. Roast beets until very tender, 20-45 minutes depending on the size of the beets. You can check for doneness by inserting the tip of a paring knife into the largest beet. If there is little-to-no resistance, the beets are ready.
  3. Allow beets to cool just enough that you can handle them. Discard the herbs. Using a paper towel, rub the skins to remove them from beets. Slice each beet in half (or quarters if they are larger). Reserve.

For the walnut oil emulsion:

  1. In the pitcher of a blender, combine ½ cup toasted walnuts, sherry vinegar, 2 tablespoons cold water, honey and a pinch of salt. Purée until smooth.
  2. With the blender running, slowly stream in the 10 tablespoons of walnut oil, forming a thick, emulsified sauce. Reserve.

For the walnut oil powder:

  1. In a medium mixing bowl, combine 4 tablespoons walnut oil with 2 ounces tapioca maltodextrin. Mix until a crumbly, slightly moist powder forms.
  2. Transfer to a mesh sieve and tap the powder through over a sheet pan. This will break up the clumps. Reserve.

Note: Tapioca Maltodextrin is a natural extract used to turn liquid oils into powders because each grain has the ability to hold a huge amount of fat. It can be found on the internet and at some specialty stores. If unavailable, skip this step and serve with finely chopped walnuts instead.

To assemble:

  1. Toss the roasted beets, remaining walnuts, greens and half the emulsion together in a mixing bowl. Season with salt and pepper. Reserve.
  2. Spoon a little of the remaining emulsion on each of four plates, making a small pool in the center.
  3. Layer the beet mixture on top of the emulsion.
  4. Divide the blue cheese crumbles evenly and sprinkle over each plate.
  5. Top with a dusting of walnut oil powder. You can sprinkle it directly through the sieve if desired.

 

Tigernut Oil Ice Cream With Roasted Apples, Rolled Oat Crumble and Honey Tigernut Oil Drizzle
Servings: makes 4-6 servings

For the tigernut oil ice cream:
Servings: makes about 3 ½ cups

Ingredients:

1 ¾ cups whole milk
¼ cup heavy cream
¼ teaspoon kosher salt
½ cup plus 2 tablespoons sugar
4 large egg yolks
1/3 cup tigernut oil

Preparation:

  1. Bring milk, cream, salt and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.
  2. Whisk egg yolks and the other 2 tablespoons of sugar in a medium bowl until pale, about two minutes. Gradually whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture back into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 2–3 minutes.
  3. Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions.
  4. Transfer ice cream to an airtight container, cover and freeze until firm, at least 4 hours.

For the roasted apples:

Ingredients:

3 tart apples (like Granny Smith), peeled, sliced into wedges
3 sweet apples (like Honeycrisp), peeled, sliced into wedges
Juice of half of 1 lemon
¼ cup granulated sugar
½ teaspoon cinnamon
1 teaspoon salt

Preparation:

  1. Preheat oven to 350° F.
  2. Combine all ingredients in a large mixing bowl and toss to coat.
  3. Transfer to a oven safe dish and roast apples in a single layer until tender and browned, but not falling apart. Reserve.

For the rolled oat crumble

Ingredients:

¾ cups old-fashioned rolled oats
¾ cups all-purpose flour
1 teaspoon ground cinnamon
1 cup light brown sugar
¾ cup cold butter

Preparation:

  1. Preheat oven to 325° F.
  2. Mix brown sugar, oats, flour and cinnamon in a separate bowl. Use a pastry cutter or two forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs.
  3. Spread mixture on sheet pan lined with parchment. Pat the topping gently to even out and bake until crispy and lightly browned. Remove from oven and reserve.

For the honey tigernut oil drizzle:

Ingredients:

8 tablespoons honey
8 tablespoons tigernut oil
½ vanilla bean, split open, seeds scraped

Preparation:

  1. In a mixing bowl, whisk oil, honey and vanilla bean seeds together until evenly mixed and thick.

To assemble:

  1. Layer the warm apples directly on a plate or wide bowl. Sprinkle the crumble over top, breaking up any very large pieces as you go. Top with one scoop of ice cream. Spoon the honey tigernut drizzle over the top and serve.

Want to study culinary arts with Chef Robert? Click here for more information on ICE’s career programs. 

You know you should be drinking more tea. Heaps of it. But what you probably don’t realize is how creative you can get with tea, especially in its powdered form. That’s why, in a new video from ICE and Direct Eats, Chef Jenny McCoy shows us how to make three sweet and tasty dishes using tea powder: Tropical Tea Ice Cream Sandwiches with Pineapple and Macadamia Nut Cookies, Chai White Hot Chocolate with Chai Marshmallows and Green Tea Cake with Raspberries. Check out the video to see how Chef Jenny gets it done, and then keep scrolling to get the complete recipes.

Tropical Tea Ice Cream Sandwiches with Pineapple and Macadamia Nuts
Servings: makes 12 servings

For the tropical tea ice cream:

Ingredients:

2 cups milk
1 cup heavy whipping cream
½ cup sugar, divided
¼ teaspoon salt
3 teaspoons tropical tea powder
5 large egg yolks
Ice bath

Preparation:

  • In a large bowl, whisk the yolks and ¼ cup of the sugar together until the sugar has dissolved. Set aside.
  • Prepare an ice bath in a large bowl.
  • In a medium saucepan, bring the milk, cream, ¼ cup of the sugar, salt and tropical tea powder to a full, rolling boil. Slowly pour the hot liquid over the egg yolks, whisking constantly as to prevent the eggs from curdling. Set the bowl over the ice bath and stir until cooled to room temperature. Strain the mixture through a fine-mesh sieve and freeze in ice cream maker, according to the manufacturer’s directions. Transfer the ice cream to an airtight container and let freeze for at least four hours to set.
  • To assemble the ice cream sandwiches, place one scoop of ice cream between two pineapple-macadamia cookies (recipe below). Serve immediately or store in the freezer for up to four hours before eating.

For the pineapple and macadamia nut cookies:

Ingredients:

1 stick unsalted butter
½ cup granulated sugar
½ cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ¼ cups rolled oats
1 cup macadamia nuts, roughly chopped
½ cup dried pineapple, roughly chopped

Preparation:

  • Preheat the oven to 350° F. Line two baking sheets with parchment paper.
  • In a large bowl, beat the butter, sugar and dark brown sugar until light and fluffy. Add the egg and vanilla and mix until smooth, scraping down the sides of the bowl as needed. Slowly add the flour, baking soda, baking powder and salt, and mix until well combined. Add the oats, nuts and pineapple, and mix until just combined.
  • Evenly drop heaping tablespoons of the batter on to the prepared baking sheets, and gently flatten the cookie dough. Bake until light golden brown, about 12 minutes. Let cool on the pans until at room temperature before filling with ice cream.

Chai White Hot Chocolate with Chai Marshmallows
Servings: makes 4 servings

For the chai white hot chocolate:

Ingredients:

4 cups milk
2 teaspoons chai tea powder, or to taste
2 pinches salt
1 cup white chocolate chips

Preparation:

  • In a medium pot, combine the milk, chai tea and salt together and bring to a simmer. Remove from the stovetop, add the chocolate chips to the hot mixture and whisk until smooth. Pour into cups and garnish with chai marshmallows (recipe below).

For the chai marshmallows:

Ingredients:

½ cup cold water, divided
4 ½ teaspoons powdered gelatin
2 teaspoons vanilla extract
¾ cup granulated sugar
½ cup dark corn syrup
¼ teaspoon salt
2 teaspoons chai tea powder
½ cup powdered sugar, to coat
½ cup cornstarch, to coat

Preparation:

  • Lightly coat an 8×8-inch pan with nonstick cooking spray.
  • In the bowl of a stand mixer, combine ¼ cup of the water and vanilla extract. Sprinkle the powdered gelatin over the surface of the water and vanilla and stir to combine. Attach the bowl to the stand mixer, fit with the whip attachment, and mix on low speed.
  • Meanwhile, combine the remaining ¼ cup of water, sugar, corn syrup and salt in a small saucepan. Fit the pan with a candy thermometer. Over medium-high heat, cook the mixture until it reaches 245° F. Immediately remove the cooked sugar mixture from the stovetop and slowly pour into the stand mixer while running on low speed.
  • Increase the speed of the mixer to high, add the chai tea and whip until light, fluffy and just slightly warm. Immediately transfer the marshmallows to the prepared pan and let stand overnight to set.
  • Combine the powdered sugar and cornstarch in a large bowl. Cut marshmallows with a knife lightly coated in nonstick cooking spray. Toss the cut marshmallows in the sugar and cornstarch mixture. Store in an airtight container for up to five days.

Green Tea Cake with Raspberries
Servings: makes one 9×5-inch loaf pan

Ingredients:

1 stick unsalted butter
1 ¼ cups granulated sugar
5 teaspoons green tea powder
3 large eggs
1 ½ cups cake flour, sifted
¼ teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla extract
1 cup raspberries, fresh or frozen

Preparation:

  • Preheat the oven to 325° F. Lightly spray a 9×5-inch loaf pan with nonstick cooking spray.
  • In a large bowl, beat the butter, sugar and green tea powder until light and fluffy. Add the eggs, one at a time, and mix until smooth, scraping down the sides of the bowl as needed. Slowly add the flour and baking soda, and mix until well combined. Add the sour cream and vanilla and mix until smooth. Gently fold the raspberries into the batter.
  • Transfer the batter into the loaf pan and bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in the pan for about 10 minutes, then carefully remove the cake from the pan and let cool on a rack. Serve immediately or store in an airtight container for up to three days.

Have a sweet tooth for the pastry arts? Click here for more information on ICE’s Pastry & Baking Arts program.