Today’s recipe is part of the Kosher Connection link-up. The Kosher Connection is a group of food bloggers who happen to be kosher and are working hard to bring amazing flavors to the kosher community. This month’s link-up theme is croutons.
When I first saw the email, I have to admit, I was a bit skeptical. What can I do with croutons that I haven’t done before? I’ve made soup croutons before, and those were pretty awesome. I like croutons in my salad as well. Those have been done before, and I wanted to do something different. My daughter suggested cotton candy croutons. Not sure that’s workable. It did lead me on a quest for sweet croutons.
I knew my croutons had to include chocolate. I came up with a mocha pound cake recipe that is perfectly suited for croutons. You can use your own favorite chocolate pound cake recipe or even a store-bought chocolate pound cake.
My original intention was to pair the croutons with a warm pudding dish. As I was discussing this dish with my family this morning, a warm compote was recommended. I’ve never made compote before, but I warmed up to the idea. I quickly ran over to my fruit & vegetable market and picked up some berries.
While this recipe has a few steps involved, it is totally worth it. This dessert was amazing. Will definitely make this again.
Warm Berry Compote with Mocha Pound Cake Croutons
Warm Berry Compote
Ingredients:
1 cup strawberries
1 cup raspberries
1 cup blackberries
3/4 sugar
juice of one lemon
1 tsp. corn starch mixed with 1 tsp. water
Directions for the Compote:
Place all of the ingredients, except for the corn starch slurry, in a sauce pan on the stove on medium-high. Stir everything together until the mixture begins to boil.
Once the mixture is boiling, add in the corn starch mixture.
Turn down the heat and keep cooking and stirring. The berries will begin to disintegrate and the mixture will thicken a bit. Cook the compote on medium low for about 10-15 minutes, stirring every so often. Keep the compote on low until you are ready to serve
Chocolate/Mocha Pound Cake Croutons
Ingredients:
1/2 – prepared and cooled pound cake loaf
baking spray
Directions for the Chocolate Croutons:
Preheat the oven to 350.
Cut up the pound cake in to 1-2 inch squares.
Lay the pound cake pieces on a sprayed baking sheet in a single layer.
Bake in the oven for 5-7 minutes. Flip cake squares over and bake another 4-5 minutes.
Remove from oven and cool slightly. You may notice that the cake croutons seem a bit soft when you pull them out of the oven. They will crisp up as they cool.
Serve the berry compote warm with some vanilla ice cream and the yummy chocolate croutons. Enjoy!
- 1 cup strawberries
- 1 cup raspberries
- 1 cup blackberries
- ¾ sugar
- juice of one lemon
- 1 tsp. corn starch mixed with 1 tsp. water
- Place all of the ingredients, except for the corn starch slurry, in a sauce pan on the stove on medium-high. Stir everything together until the mixture begins to boil.
- Once the mixture is boiling, add in the corn starch mixture.
- Turn down the heat and keep cooking and stirring. The berries will begin to disintegrate and the mixture will thicken a bit. Cook the compote on medium low for about 10-15 minutes, stirring every so often. Keep the compote on low until you are ready to serve.
- ½ - prepared and cooled pound cake loaf
- baking spray
- Preheat the oven to 350.
- Cut up the pound cake in to 1-2 inch squares.
- Lay the pound cake pieces on a sprayed baking sheet in a single layer.
- Bake in the oven for 5-7 minutes. Flip cake squares over and bake another 4-5 minutes.
- Remove from oven and cool slightly. You may notice that the cake croutons seem a bit soft when you pull them out of the oven. They will crisp up as they cool.
- Serve the berry compote warm with some vanilla ice cream and the yummy chocolate croutons.
- Enjoy!
About Hindy Garfinkel
I love that you took this theme to dessert. Great idea!