An Ode to Quick Breads: Raspberry White Chocolate Chip Scone from Fusion Bakery and Patisserie

I adore the combination of red berries and white chocolate chips. The sweet, tart tang of the raspberries in comparison to the super sweet white chocolate, the soft texture of the fruit is a perfect foil for the wonderful bite of the hard little white chocolate morsels. Yes, regardless of the medium, this is a winning combination. That being said, I admit to being partial to quick breads.

Today’s raspberry white chocolate chip scone at Fusion Bakery was a true work of art. It started out with a huge, and I’m talking monster-size piece of dough. Half would be more than enough for an indulgent breakfast or snack. The exterior? Perfection. It is generously covered with crystallized sugar, and baked to a crisp, so that it adopts a wonderfully exciting crunch, that melts into the soft, moist, dough.

Fusion is always generous with their fillings, and this number is no exception. Once cut open, the item transforms from baked good to modern sculpture, an abstractly shaped glob, with swirls of red climbing through a somewhat textured, off white background, and chunks of whiteness, dancing throughout the interior, sticking their little heads out, and giving you no doubt in the world of their presence. When you get a bite that includes the fruit, white chocolate, and sugar coated exterior, the results are ecstatic.

Art by Steve Pikos

Fusion has never failed me, but today, today they have gone about and beyond. I would highly recommend that you hurry down to get one of these divine creations before they’re all gone.

Bravo Fusion, on a truly remarkable quick bread.

-Ari

An Ode to Quick Breads: Grilled Coffee Cake Muffin from Brew Bakers

I’ve been a Brew Bakers fan since my friend turned me onto the café last spring. I love spending long Saturdays reading my film textbook with a cup of wild raspberry tea or a chai latte. Up until recently, my go-to breakfast or lunch was a cheddar bagel, toasted till golden brown and served with cream cheese and capers. It wasn’t until the birth of WesStuffed, when Al and I were talking about our favorite foods in town, that the idea of a “grilled muffin” even crossed my mind, but on the fateful day when I first tried this gastronomical, masterpiece, I vowed never to look back. This is a quick bread seriously deserving of an ode.

Start off with one of Brew Baker’s homemade muffins. There are a variety of flavors. I enjoy the cranberry, and have heard tell that the pistachio is pretty delicious. My personal favorite, however, is the coffee cake muffin. When you order it, they’ll ask you if you want butter. To give myself a little more freedom, I always ask for it on the side. That way I can put just as much as I want, wherever I want. The item comes out in one of the signature Brew Baker baskets. It has been cut in half, with the cinnamon sugar on the top slightly caramelized, and the inside looking crisp, even slightly burnt. That, however, is part of the magic.

Before smothering your muffin with butter, take a bite. The grilling process enhances the already exquisite texture, so the top crunches into a melty, gooey interior. When warm, the cinnamon sugar swirls glisten, their taste seeming almost heightened by the heat. The middle part that has been cut in half, once grilled, obtains the same, crisp, crunchy texture as the top of the muffin, and because the muffin is cut in half, it’s like you get to experience this exhilarating texture four times (twice per half).

Adding butter gives the item a bit of a salty finish, which contrasts delightfully with the sweetness of the muffin. The smoothness of the product is perfect against the crunchy top, so I would recommend spreading it on every exterior area, including the top, for a salty-sweet, crunchy, gooey, incredibly delicious treat.

Yes, this is a wonderful quick bread, indeed.

-Ari

An Ode to Quick Breads: Blueberry Scones at Pi Cafe

I have henceforth decided to make “An Ode to Quick Breads” a regular column on WesStuffed, where I will document the most delicious quick bread finds at and around Wesleyan.

For those of you who aren’t up to date, I have a serious addiction to quick breads, the word that encompasses pretty much all baked goods (other than bread itself) with dough like consistencies, cookies, scones, muffins, cakes, etc. I spend a great deal of time scoping middletown for muffins (raspberry and cranberry flavors put me in a state of unbelievable joy), searching for the ultimate chocolate chip cookie, and just trying, and utterly enjoying quick bread products. My latest find, which was a huge and amazing revelation, is the blueberry scone at Pi Cafe.

Here’s a sad fact. It’s almost impossible to find scones on this campus. Sometimes they have them at Usdan breakfast, but they’re never offered at the Usdan Cafe (while muffins are always available). Nor are they available at WeShop. That being said, Pi makes up for it. I tried their scones today, and now there’s no looking back.

First of all, let’s talk about what (jn my opinion) makes a good scone. Scones are a real hit or miss. Unless they’re made with the right proportions of ingredients, and cooked for the right amount of time, you may just end up with an unattractive glob of dry, crumbly dough, with the occasional blueberry thrown in. BUT… if you can make a good scone, it’s magical. Doughy, not overly sweet, with fresh bursts of flavor in the form of berries, chocolate chips, or even savory items, like cheese. A scone can be, if made correctly, a true work of art.

The blueberry scone at Pi starts off with an excellent base. The dough itself is delicious. It’s almost as if they took it out of the oven a tiny bit too early, leaving it incredibly doughy, soft, and moist. The berry to dough ratio is also superb. Don’t be deceived by the picture! One bite into the scone will reveal the very generous amount of berries interspersed throughout the dough. I’d say at least one per bite.

The size is excellent. It’s not overwhelmingly large, so that you take one look and promise yourself that you won’t finish it, and are horrified at yourself when you do, nor is it so small that you need to eat several to feel fulfilled. It’s a little over medium-sized. With some tea, it could make a wonderful, although somewhat indulgent breakfast. Another trick of the trade? Microwave it for twenty-seconds. When warm, the dough is even more soft and delicious. If you’re feeling particularly caloric, take it with a Salty Ivan (lightly salted hot chocolate). When the weather starts getting chilly, I’m pretty sure this will become a go-to for me.

As a person who considers herself a true scone connoisseur, I dub Pi’s creation, not only an excellent example of college food, or even exclusively within the realm of Middletown, but, by and large, one of the most satisfying scones I’ve ever had.

-Ari Rudess

Does anyone know if Pi’s scones are baked on campus or shipped in? Comment and let me know!

An Ode to Quick Breads: Cinnamon Raspberry Chocolate Chip Pound Cake from O’Rourke’s

I have a pretty serious obsession with quick breads. Seriously, any word of muffins, scones, banana bread, or pretty much any dough containing fruit, chocolate, and/or nuts, and I’ll come running. Don’t believe me? Check out my current computer desktop.

Or these videos my friend posted on my facebook

muffin parade, muffinale, feral muffin

There are many places to fulfill a quick bread craving on and around campus. The muffins from Bon Appetit are pretty tasty (try the apple-walnut muffin), as are the cranberry white chocolate chip cookies (which I deem a quick bread), and the raspberry white chocolate chip cake that was featured at the marketplace the other day. And, if you want to trek down to Main Street, there are several spots with delicious options; BUT, today, I tried a quick bread that truly took the cake (no pun intended lolz)

CINNAMON RASPBERRY CHOCOLATE POUND CAKE FROM O’ROURKE’S!

O’Rourke’s is an absolutely phenomenal place, and you don’t have to take my word for it.  Check out the bucket loads of media coverage that rave about the exceptional quality, variety, and service this little diner offers. (Like this clip from Food Network program “Diners Drive-Ins and Dives”) One of the main perks, for me at least, is the little plate of freshly baked bread samples that is served to you when you first sit down. The selection is always different. It depends on what owner/chef Brian decides to concoct that day. I’ve tried a wide variety of creations, from sweet potato bread to walnut bread, to poppy seed bread. All of them have been beyond amazing; but today’s pound cake was a real winner. The somewhat crisp exterior dissolves into a soft, melt in your mouth dough, with just enough cinnamon flavor to be warm and autumn-y, without being overwhelming. The chocolate and raspberry blend to create a taste that does not shout the presence of either ingredient. In fact, on first bite I didn’t even realize what was in the cake; however, that seems to be its charm. It’s fruity, chocolaty, and is light while still feeling like a dessert, with a SUPERB texture to boot. After asking for several sample plates, I finally inquired whether it might be possible to take some to go. The response?

So… You won’t be seeing me at Usdan anytime soon. I’ll be living off of cinnamon raspberry chocolate chip pound cake from O’Rourke’s. One of the most delicious quick breads, and for that matter, edible items, I’ve ever encountered

-Ari Rudess