| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 632 | 31g | 18g | 79g |
| sugars | fibre | protein | salt |
| 33g | 3g | 19g | 0.82g |
Every bite into the Baked Arrowroot and Cheese invokes warm memories, bringing to life the vibrant, bustling streets of my native New York. The layered flavors, coupled with the unexpected but welcome tanginess from a blend of cheeses, truly manage to capture the essence of New York’s famed diversity – just as varied as the city’s gastronomy scene.
Now, one might wonder just how arrowroot, cheese, and a delightful mix of fruits make this dish feel so special. The answer lies in the careful balance of the conflicting flavors that collectively build into a harmony designed to surprise the senses. Not unlike my experiences as a stage actor, where contrasting elements often weave together a captivating story. Much like performing a well-loved play, every repetition of this recipe unfolds a familiarity that only gets better with time.
The Marvel of Arrowroot
Arrowroot holds an essential place in this dish and plays a significant role in making the recipe as remarkable as it is. Native to Southeast Asia, this plant offers a host of health benefits, including improved digestion, a boost in metabolic rate, and providing essential vitamins. Not to mention, it’s a great alternative for those with wheat allergies or gluten intolerance.
Then comes the cheese – the cheddar that brings depth, the mozzarella that adds gooey goodness – together elevating this dish to new heights. Add in the unexpected twist provided by a medley of fresh fruits, and there you have it – a recipe worth repeating, the Baked Arrowroot and Cheese.
Pairing Perfection
If you’re wondering what to serve this glorious dish with, let me tell you, it’s quite versatile. It pairs wonderfully with a nice, robust bottle of Cabernet Sauvignon. However, this dish stands tall in its own right and can be served as part of an afternoon tea, as a hearty breakfast, or even a dessert – the possibilities are simply endless. It is reminiscent of a cheese scone or the humble bread pudding but manages to carve out its own unique identity amidst these classics.
So there you have it, a dish inspired by the eclectic spirit of New York, proven to be as versatile as the city’s culinary scene. Whether you’re familiar with arrowroot or taking your first plunge into its versatile world, this dish will provide gastronomic delight.
What You’ll Need
- 2 cups arrowroot flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup mixed fruits (like blueberries, strawberries, and bananas), chopped
Method
Step One
First, preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Also, grease your baking pans with some softened butter to prevent the arrowroot from sticking while baking.
Step Two
In a large mixing bowl, combine the arrowroot flour, granulated sugar, baking powder, and salt. Stir well until the ingredients are thoroughly mixed.
Step Three
In a separate bowl, beat the softened butter until it becomes creamy. Then, gradually add milk and continue beating. Add in the eggs one at a time, making sure each egg is well-incorporated before adding the next one. Stir in the vanilla extract.
Step Four
Slowly add the dry ingredients into the wet ingredients, mixing continuously until the mixture is well combined without any lumps.
Step Five
Fold in the shredded cheddar and mozzarella cheese, ensuring they are evenly spread throughout the batter.
Step Six
Pour the batter into the greased baking pans. Top the batter with the chopped mixed fruits, ensuring an even distribution across the entire surface.
Step Seven
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step Eight
Remove the Baked Arrowroot and Cheese from the oven and let it cool in the baking pan for about 10 minutes. After that, remove it from the pan and let it cool completely on a wire rack before serving.
