In The Bag: February 2009

by Joanne on February 28, 2009

This is my first time participating in an event, called “In The Bag” hosted by “Real Epicurean“.    As I understand it, the host offers ingredients and the participants come up with a meal (or a dish?) using at least one, if not all, of the ingredients offered. 

February’s “bag” contents are…

  • Passion Fruit 

    A Passion Fruit

    A Passion Fruit

  • White Chocolate
  • Pomegranate

I could not initially find the passion fruit, however was successful during this morning’s grocery shopping experience.  Since I had purchased the Nectar already, I only bought one fruit for the finishing touches of my feature dessert.  I decided I would use 100% Passion Fruit Nectar, POM – pomegranate juice, and I always have Callebaut chocolate on hand, that includes White Chocolate. 

passion fruit nectar and POM juice

passion fruit nectar and POM juice

The three ingredients came together for our dessert in a very special Saturday night dinner I knew the hubster would love.  The “feature” dessert, using “In The Bag” ingredients:

Pomegranate Torte with Passion Fruit Buttercream filling under a delicate blanket of White Chocolate Ganache gently laced with Passion Fruit Nectar.

It was delicious! 

I have never used nor eaten a passion fruit before. I had no idea how to cut it which is why there is a little slit where there shouldn’t be in my fruit half.



  • Make a White Cake but use Pomegranate Juice as the liquid.  When cooled, slice into 1/2 so you have a 4 layer torte.
  • Make a Passion Fruit cake wash using 1/2 cup granulated sugar + 3/4 cup Passion Fruit Juice/Nectar. Boil 3 minutes, let cool and brush each torte layer with wash prior to filling.
  • Make a basic Buttercream filling, using the Passion Fruit juice/nectar in place of milk/cream/water for creating consistency.  *Add “Dreamwhip” to stabilize.  The filling may look a little curdled, but once chilled in the cake – it’s perfect!
  • Assemble the torte (one layer – wash – filling- 2nd layer- wash- filling – 3rd layer- wash-filling – 4th layer – wash.
  • Put assembled torte in fridge to let the filling firm up.
  • Making the White Chocolate Ganache:  Heat 1 cup heavy cream over low to about 165 F and hold, stirring constantly for 2 minutes.  Meanwhile, gently heat 15 oz good quality white chocolate. When cream is ready, pour over white chocolate, using a whip while blending.  Add 2 TBS Passion Fruit Nectar.  Let cool until it is desired consistency to cover your torte.


Pomegranate Torte with Passion Fruit Buttercream and White Chocolate Ganache

Pomegranate Torte with Passion Fruit Buttercream and White Chocolate Ganache


As it turned out… Sue and Sam came over for dinner! Hurrah!!!

Sue, Sam & Ted had “Beer Braised BBQ Pork Butt” from a recipe of  Dave Lieberman, The Foodnetwork.   Click the link for the recipe.  My only alterations were adding 2 TBS brown sugar to the dry rub and substituting dry mustard for the mustard seed.  No picture – it was just too “porky” for this Lacto-Ovo Vegetarian’s site.

Fresh rolls were needed to go along with the Pulled Pork.  I made whole wheat, quinoa flour rolls. They were not a sweet roll what so ever.  They went along quite well with the beans which were sweet and, I was told, they also paired well with the pork.


I went back to the Foodnetwork and Dave Lieberman for a side of  Baked Beans.  Again, please click the link for the recipe.  I didn’t use bacon.  I used soy bacon substitute and 4 oz “Soyrizo, Meatless Soy Chorizo“.  The beans and rolls were to be my main entree for this Saturday Night Special.   The beans were beyond fabulous!



As our appetizer, I made “Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling“.  This was a super tasty little tid bit found at Lucillian blogspot.  Make sure you check that one out.  The exact measurements weren’t offered so I “winged” it. 



Was my Saturday spent in the kitchen? 

For the most part, but that’s the way I like it ….Dancing beetle:9311Heartbeat:10125uh huh, uh huh….

I hope I participated in a way acceptable to the seasonal food blogging event hosted by Real Epicurean and run monthly by Real Epicurean and A Slice of Cherry Pie.  Of course I had fun – I was in my kitchen!

Have a great night!

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  • At 2009.03.01 14:40, Danielle said:

    That cake looks so good!
    So do the tomatoes!

    • At 2009.03.01 16:59, applec said:

      Thanks Danielle! It was very good and different because of the pomegranate and passion fruit flavors.

      • At 2009.03.07 07:44, Scott at Realepicurean said:

        That’s a great looking torte. I think I might try this one.

        • At 2009.03.11 21:05, christina said:

          That cake is amazing!! The passion fruit was a first for me also, but all worked out well.

          • At 2009.03.11 21:16, Zita said:

            The torte looks fabulous! Great entry:)

            • At 2009.03.19 20:06, kate said:

              Fabulous torte! It looks very tempting!

              • At 2009.03.23 07:28, POM a-licious « said:

                […] This package of eight 8oz 100% Juice Bottles deserved some research. There had already been some background work done on this tasty beverage by this blogger because it was used in place of squeezing enough juice (about 15 pomegranates for 1 oz of juice) to make a cake in the Apple Crumbles blog of February 28th.  […]

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