Tuesday, May 3, 2011

Pound Cake Fries and Ketchup - Chef Jean Style

This is a fun dessert any way you serve them ~ I have served as the ending for a fine dining dinner party and the guests all  whooped it up eating them. Also, took to a friend’s home who has  a three year old and he had a great time dipping the fries. Everyone seems to have fun with this dessert

Preheat oven to 350°F.

Either bake a pound cake or start with a purchased pound cake. Slice the cake in thirds, horizontally. Slice the layers into 'fries' about 1 1/2” wide and the width of the cake.           

Place the fries on an ungreased baking sheet; bake for 7 minutes. Remove from oven and turn the pieces over; continue baking for another 7 to 8 minutes until light brown. Remove from the baking sheet to a rack to cool completely.

To make the ‘Ketchup’: In a small saucepan combine 16 oz. red raspberry, black raspberry, or berry jam of your choice and 1/4 cup warm water; heat just to melt the jam; whisking to break up any lumps. You want a ketchup consistency. For a spicier ketchup, add a minced jalapeno. Set aside to cool and save for serving.

Divide the 'fries' among baskets or oblong dished to imitate a French fry basket and put some jam mixture in small 'ketchup' bowls and serve!!

Recipe from: Jean Shelledy Denham, CC , 200 Small Plates’ coming out in the fall of 2011

No comments:

Post a Comment