Sock It To Me Sweet and Savory

By Jessica Yoon | Megan Swann

By

Jessica Yoon
Megan Swann
Miso-Butterscotch Budino, Bacon-Toffee Crunch, Cashew Cake, Pineapple, Whipped Cream, and Candied Cashews
Miso-Butterscotch Budino, Bacon-Toffee Crunch, Cashew Cake, Pineapple, Whipped Cream, and Candied Cashews

Hiding in the confines of a nondescript ceramic bowl is Pastry Chef Matthew Rice’s version of every child’s favorite lunchbox treat: Jello pudding. Upgraded with its Italian name, budino, Rice’s pudding bowl at Little Goat Diner in Chicago is a funky, multi-layered concoction few 5 year olds would recognize. “I always try to put a savory twist on things, and this dish is a combination of my style and the style of the restaurant,” says Rice. A sweet punch here and a savory throw there, the dessert hits all the right spots.

COMPONENTS
Miso Butterscotch Budino
Creamy with an underlying umami touch, the unctuous pudding is anchored with the perfect bliss point, making our spoons keep returning for more.

Pineapple Upside Down Cake
Made with cashew meal instead of flour, the super moist cake adds nutty roundness to every bite.

Salty Bacon Toffee and Candied Cashews
Complementing miso’s fermented flavors, the caramelized bits of bacon add an element of noisy crunch. Candied cashews pump up the crunch, too.

Caramelized Pineapples
Tart squares of pineapple are glazed in brown sugar and speckled with red pepper flakes, boosting the heat.

Whipped Cream
Because everything needs a big dollop of softly whipped cream.

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