Posts Tagged ‘croutons’

Cinnamon Challah Croutons with Berries and Cream (Decontructed Blintzes)

May 20, 2013

smallcinnamoncrouton

Apparently, dessert croutons are a thing, lately. There are places that sell toasted cubes of cake to eat as snacks or use in desserts or salads. The LA Times recently published a recipe by Nancy Silverton which featured bread croutons as a garnish for a rich chocolate dessert (Bittersweet Chocolate Tartufo with Olive Oil Gelato and Olive Oil Fried Croutons). And there are recipes featuring fruit, ice cream or some other creamy mixture, and sweet croutons (see here and here).

Anyway, I was thinking about a recipe from Maida Heatter’s Book of Great American Desserts called Top Secret Topping. It is nothing more than plain or lightly sweetened cottage cheese, which is somehow transformed by being pureed in the food processor into a luscious creamy smooth topping for fresh fruit. Maida said she swooned when she first tried it over strawberries, and her friends couldn’t guess what it was (yogurt? sour cream? creme fraiche? cream?) (here is her original description, reprinted in Maida’s Heatter’s Pies and Tarts).

She says you can use 1% or 2%, but you really need to use 4% to get the full effect. The extra fat in the 4% makes it possible for the mixture to whip up and increase in volume. The increased airiness as well as the smoothness of the pureed cottage cheese creates the impression of creme fraiche or whipped cream.

I decided to add cinnamon challah croutons to Maida’s combination of strawberries and top secret topping. The result: a taste I can only describe as deconstructed cheese blintz. I also tried the croutons on strawberry spinach salad with my fat-free orange dressing. It was nice, but I liked the combination of creamy cheese, berries and cinnamon croutons a bit more.

The cinnamon challah croutons remind me a bit of those mock blintzes made from toast stuffed with cream cheese. Made with coconut oil, they are pareve, but taste dairy, almost buttery.

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