sandmansister: (Foodie)
Made this amazing dessert for a Midsummer celebration last weekend, and thought I should share/archive here. I found this via a Good Morning Texas segment featuring Chef Bud Boswell from Boston's Gourmet Pizza.

Angel Food Bruschetta
4 slices Angel Food cake
1/2 oz. brandy butter (recipe below)
2 1/2 oz. fruit salsa (recipe below)
1 1/2 oz. whipped cream
1 basil sprig

Fruit Salsa
5 oz. diced pineapple
5 oz. Mandarin orange slices
5 oz. strawberries, sliced
5 oz. red grapes, sliced
5 oz. green grapes, sliced
1/2 oz. fresh basil, cut in julienne strips
1/2 oz. Tuaca
1 sugar packet (or equivalent)

Drain any canned fruit. Combine all ingredients in medium mixing bowl. While fruit is macerating, make the brandy butter.

Brandy Butter
8 oz. heavy whipping cream
1 T. sugar
1 oz. brandy
2 oz. butter

Combine whipping cream, sugar, and brandy in a heavy stock pot over medium-high heat and bring to a boil. While boiling and liquid is reducing by half, continually stir so product does not boil over the pot. When liquid is reduced by half and thickened, remove from heat and add butter. Stir thoroughly to incorporate. Chill and reserve for later use.

Place angel food cake on parchment-lined sheet pan. Evenly spread the brandy butter on the top side of cake slices. Place in a 425° oven for 3 1/2 minutes. Remove and cool slightly. Spoon 5 tablespoons of fruit salsa evenly over cake slices. Place a dollop of whipped cream on top of fruit, and put a sprig of basil in the whipped cream.

Amy's Notes: I used blueberries instead of red grapes. I'm betting you could adjust the recipe to incorporate any fruit you wish. I liked this combination with the savory hint of basil. I also used a packet of Truvia in the fruit salsa to cut down on the refined sugar. Didn't try that in the brandy butter as I'm not sure how it does when heated.
sandmansister: (Foodie)
Made this amazing dessert for a Midsummer celebration last weekend, and thought I should share/archive here. I found this via a Good Morning Texas segment featuring Chef Bud Boswell from Boston's Gourmet Pizza.

Angel Food Bruschetta
4 slices Angel Food cake
1/2 oz. brandy butter (recipe below)
2 1/2 oz. fruit salsa (recipe below)
1 1/2 oz. whipped cream
1 basil sprig

Fruit Salsa
5 oz. diced pineapple
5 oz. Mandarin orange slices
5 oz. strawberries, sliced
5 oz. red grapes, sliced
5 oz. green grapes, sliced
1/2 oz. fresh basil, cut in julienne strips
1/2 oz. Tuaca
1 sugar packet (or equivalent)

Drain any canned fruit. Combine all ingredients in medium mixing bowl. While fruit is macerating, make the brandy butter.

Brandy Butter
8 oz. heavy whipping cream
1 T. sugar
1 oz. brandy
2 oz. butter

Combine whipping cream, sugar, and brandy in a heavy stock pot over medium-high heat and bring to a boil. While boiling and liquid is reducing by half, continually stir so product does not boil over the pot. When liquid is reduced by half and thickened, remove from heat and add butter. Stir thoroughly to incorporate. Chill and reserve for later use.

Place angel food cake on parchment-lined sheet pan. Evenly spread the brandy butter on the top side of cake slices. Place in a 425° oven for 3 1/2 minutes. Remove and cool slightly. Spoon 5 tablespoons of fruit salsa evenly over cake slices. Place a dollop of whipped cream on top of fruit, and put a sprig of basil in the whipped cream.

Amy's Notes: I used blueberries instead of red grapes. I'm betting you could adjust the recipe to incorporate any fruit you wish. I liked this combination with the savory hint of basil. I also used a packet of Truvia in the fruit salsa to cut down on the refined sugar. Didn't try that in the brandy butter as I'm not sure how it does when heated.
sandmansister: (Foodie)
Made this amazing dessert for a Midsummer celebration last weekend, and thought I should share/archive here. I found this via a Good Morning Texas segment featuring Chef Bud Boswell from Boston's Gourmet Pizza.

Angel Food Bruschetta
4 slices Angel Food cake
1/2 oz. brandy butter (recipe below)
2 1/2 oz. fruit salsa (recipe below)
1 1/2 oz. whipped cream
1 basil sprig

Fruit Salsa
5 oz. diced pineapple
5 oz. Mandarin orange slices
5 oz. strawberries, sliced
5 oz. red grapes, sliced
5 oz. green grapes, sliced
1/2 oz. fresh basil, cut in julienne strips
1/2 oz. Tuaca
1 sugar packet (or equivalent)

Drain any canned fruit. Combine all ingredients in medium mixing bowl. While fruit is macerating, make the brandy butter.

Brandy Butter
8 oz. heavy whipping cream
1 T. sugar
1 oz. brandy
2 oz. butter

Combine whipping cream, sugar, and brandy in a heavy stock pot over medium-high heat and bring to a boil. While boiling and liquid is reducing by half, continually stir so product does not boil over the pot. When liquid is reduced by half and thickened, remove from heat and add butter. Stir thoroughly to incorporate. Chill and reserve for later use.

Place angel food cake on parchment-lined sheet pan. Evenly spread the brandy butter on the top side of cake slices. Place in a 425° oven for 3 1/2 minutes. Remove and cool slightly. Spoon 5 tablespoons of fruit salsa evenly over cake slices. Place a dollop of whipped cream on top of fruit, and put a sprig of basil in the whipped cream.

Amy's Notes: I used blueberries instead of red grapes. I'm betting you could adjust the recipe to incorporate any fruit you wish. I liked this combination with the savory hint of basil. I also used a packet of Truvia in the fruit salsa to cut down on the refined sugar. Didn't try that in the brandy butter as I'm not sure how it does when heated.
sandmansister: (Foodie)
Made this amazing dessert for a Midsummer celebration last weekend, and thought I should share/archive here. I found this via a Good Morning Texas segment featuring Chef Bud Boswell from Boston's Gourmet Pizza.

Angel Food Bruschetta
4 slices Angel Food cake
1/2 oz. brandy butter (recipe below)
2 1/2 oz. fruit salsa (recipe below)
1 1/2 oz. whipped cream
1 basil sprig

Fruit Salsa
5 oz. diced pineapple
5 oz. Mandarin orange slices
5 oz. strawberries, sliced
5 oz. red grapes, sliced
5 oz. green grapes, sliced
1/2 oz. fresh basil, cut in julienne strips
1/2 oz. Tuaca
1 sugar packet (or equivalent)

Drain any canned fruit. Combine all ingredients in medium mixing bowl. While fruit is macerating, make the brandy butter.

Brandy Butter
8 oz. heavy whipping cream
1 T. sugar
1 oz. brandy
2 oz. butter

Combine whipping cream, sugar, and brandy in a heavy stock pot over medium-high heat and bring to a boil. While boiling and liquid is reducing by half, continually stir so product does not boil over the pot. When liquid is reduced by half and thickened, remove from heat and add butter. Stir thoroughly to incorporate. Chill and reserve for later use.

Place angel food cake on parchment-lined sheet pan. Evenly spread the brandy butter on the top side of cake slices. Place in a 425° oven for 3 1/2 minutes. Remove and cool slightly. Spoon 5 tablespoons of fruit salsa evenly over cake slices. Place a dollop of whipped cream on top of fruit, and put a sprig of basil in the whipped cream.

Amy's Notes: I used blueberries instead of red grapes. I'm betting you could adjust the recipe to incorporate any fruit you wish. I liked this combination with the savory hint of basil. I also used a packet of Truvia in the fruit salsa to cut down on the refined sugar. Didn't try that in the brandy butter as I'm not sure how it does when heated.
sandmansister: (Foodie)
I'm glad to say that the food for the weekend with my folks was a success!

To save a lot of typing, I found links to most of the recipes, which I will happily share.

Dad's Dinner
  • Pork Medallions with Blueberry-Balsamic Ketchup*
  • Mixed Greens with Blueberries, Feta, and Pine Nuts (Note: It's the last recipe listed)*
  • Wild Rice with Barley and Mushrooms (see below)
  • Blueberry-Strawberry Surprise*

    Mom's Brunch
  • Griddled Corncakes with Cinnamon-Honey Yogurt*
  • Brown Sugar Bacon Twists
  • Yogurt Panna Cotta with Blueberries

    * Recipes shared by my birth mother (a.k.a. Michigan Momma, or MM) via the Bay City Times

    Wild Rice with Barley and Mushrooms
    from Angie Alexander

    1 small onion, chopped
    1 stick butter
    1 1/4 c. wild rice
    2 t. pearl barley
    4 c. beef broth
    1/4 t. thyme
    1/4 t. pepper
    8 oz. mushrooms, sliced

    Melt 1/4 c. butter in 3 quart pan. Add onion and saute until tender. Add broth and rice. Cook by package directions or until tender. Add barley so that rice and barley are done at the same time.

    Let stand—uncovered—10 minutes until liquid is absorbed. Saute mushrooms in remaining butter and mix with rice. Note that rice is rarely done by the time indicated on the package. Allow enough time to continue to cook rice until moisture is gone.

    Amy's alterations: I tried this in a rice cooker and it worked beautifully. I sauteed the onions and mushrooms together, and then poured everything in the rice cooker. Voila! That's all, and it was beautiful. However, a 3 cup capacity cooker is almost too small. I suggest 4 cup or greater to avoid any spill-over.

    Other Notes:
    The panna cotta calls for gelatin sheets. I did find them at Central Market, and they were really easy to manage. As the recipe indicates, I soaked them in cold water until they were soft. Not sure I wrung out the excess water quite enough as I didn't want to tear or otherwise damage the sheets, but the panna cotta still set up nicely so no worries there. The beauty of the sheets/leaves as opposed to granular is the smoothness. No lumps, no bumps.

    I loved the pork medallions, but I wanted the ketchup to be just a tad tangier. Still, it was very tasty and there was enough left over for a whole second batch of medallions. The salad was also very plentiful and I couldn't stop eating it! The dressing was so light and really allowed the salad ingredients to come through without overpowering.

    LOVED the Griddled Corncakes, too. They were so light and fluffy due to all the whipped egg whites, and the yogurt in them made them really moist. I bet a fruit garnish on top wouldn't go amiss, either.

    If you try, let me know the results, and I hope you enjoy!
  • sandmansister: (Foodie)
    I'm glad to say that the food for the weekend with my folks was a success!

    To save a lot of typing, I found links to most of the recipes, which I will happily share.

    Dad's Dinner
  • Pork Medallions with Blueberry-Balsamic Ketchup*
  • Mixed Greens with Blueberries, Feta, and Pine Nuts (Note: It's the last recipe listed)*
  • Wild Rice with Barley and Mushrooms (see below)
  • Blueberry-Strawberry Surprise*

    Mom's Brunch
  • Griddled Corncakes with Cinnamon-Honey Yogurt*
  • Brown Sugar Bacon Twists
  • Yogurt Panna Cotta with Blueberries

    * Recipes shared by my birth mother (a.k.a. Michigan Momma, or MM) via the Bay City Times

    Wild Rice with Barley and Mushrooms
    from Angie Alexander

    1 small onion, chopped
    1 stick butter
    1 1/4 c. wild rice
    2 t. pearl barley
    4 c. beef broth
    1/4 t. thyme
    1/4 t. pepper
    8 oz. mushrooms, sliced

    Melt 1/4 c. butter in 3 quart pan. Add onion and saute until tender. Add broth and rice. Cook by package directions or until tender. Add barley so that rice and barley are done at the same time.

    Let stand—uncovered—10 minutes until liquid is absorbed. Saute mushrooms in remaining butter and mix with rice. Note that rice is rarely done by the time indicated on the package. Allow enough time to continue to cook rice until moisture is gone.

    Amy's alterations: I tried this in a rice cooker and it worked beautifully. I sauteed the onions and mushrooms together, and then poured everything in the rice cooker. Voila! That's all, and it was beautiful. However, a 3 cup capacity cooker is almost too small. I suggest 4 cup or greater to avoid any spill-over.

    Other Notes:
    The panna cotta calls for gelatin sheets. I did find them at Central Market, and they were really easy to manage. As the recipe indicates, I soaked them in cold water until they were soft. Not sure I wrung out the excess water quite enough as I didn't want to tear or otherwise damage the sheets, but the panna cotta still set up nicely so no worries there. The beauty of the sheets/leaves as opposed to granular is the smoothness. No lumps, no bumps.

    I loved the pork medallions, but I wanted the ketchup to be just a tad tangier. Still, it was very tasty and there was enough left over for a whole second batch of medallions. The salad was also very plentiful and I couldn't stop eating it! The dressing was so light and really allowed the salad ingredients to come through without overpowering.

    LOVED the Griddled Corncakes, too. They were so light and fluffy due to all the whipped egg whites, and the yogurt in them made them really moist. I bet a fruit garnish on top wouldn't go amiss, either.

    If you try, let me know the results, and I hope you enjoy!
  • sandmansister: (Foodie)
    I'm glad to say that the food for the weekend with my folks was a success!

    To save a lot of typing, I found links to most of the recipes, which I will happily share.

    Dad's Dinner
  • Pork Medallions with Blueberry-Balsamic Ketchup*
  • Mixed Greens with Blueberries, Feta, and Pine Nuts (Note: It's the last recipe listed)*
  • Wild Rice with Barley and Mushrooms (see below)
  • Blueberry-Strawberry Surprise*

    Mom's Brunch
  • Griddled Corncakes with Cinnamon-Honey Yogurt*
  • Brown Sugar Bacon Twists
  • Yogurt Panna Cotta with Blueberries

    * Recipes shared by my birth mother (a.k.a. Michigan Momma, or MM) via the Bay City Times

    Wild Rice with Barley and Mushrooms
    from Angie Alexander

    1 small onion, chopped
    1 stick butter
    1 1/4 c. wild rice
    2 t. pearl barley
    4 c. beef broth
    1/4 t. thyme
    1/4 t. pepper
    8 oz. mushrooms, sliced

    Melt 1/4 c. butter in 3 quart pan. Add onion and saute until tender. Add broth and rice. Cook by package directions or until tender. Add barley so that rice and barley are done at the same time.

    Let stand—uncovered—10 minutes until liquid is absorbed. Saute mushrooms in remaining butter and mix with rice. Note that rice is rarely done by the time indicated on the package. Allow enough time to continue to cook rice until moisture is gone.

    Amy's alterations: I tried this in a rice cooker and it worked beautifully. I sauteed the onions and mushrooms together, and then poured everything in the rice cooker. Voila! That's all, and it was beautiful. However, a 3 cup capacity cooker is almost too small. I suggest 4 cup or greater to avoid any spill-over.

    Other Notes:
    The panna cotta calls for gelatin sheets. I did find them at Central Market, and they were really easy to manage. As the recipe indicates, I soaked them in cold water until they were soft. Not sure I wrung out the excess water quite enough as I didn't want to tear or otherwise damage the sheets, but the panna cotta still set up nicely so no worries there. The beauty of the sheets/leaves as opposed to granular is the smoothness. No lumps, no bumps.

    I loved the pork medallions, but I wanted the ketchup to be just a tad tangier. Still, it was very tasty and there was enough left over for a whole second batch of medallions. The salad was also very plentiful and I couldn't stop eating it! The dressing was so light and really allowed the salad ingredients to come through without overpowering.

    LOVED the Griddled Corncakes, too. They were so light and fluffy due to all the whipped egg whites, and the yogurt in them made them really moist. I bet a fruit garnish on top wouldn't go amiss, either.

    If you try, let me know the results, and I hope you enjoy!
  • sandmansister: (Foodie)
    I'm glad to say that the food for the weekend with my folks was a success!

    To save a lot of typing, I found links to most of the recipes, which I will happily share.

    Dad's Dinner
  • Pork Medallions with Blueberry-Balsamic Ketchup*
  • Mixed Greens with Blueberries, Feta, and Pine Nuts (Note: It's the last recipe listed)*
  • Wild Rice with Barley and Mushrooms (see below)
  • Blueberry-Strawberry Surprise*

    Mom's Brunch
  • Griddled Corncakes with Cinnamon-Honey Yogurt*
  • Brown Sugar Bacon Twists
  • Yogurt Panna Cotta with Blueberries

    * Recipes shared by my birth mother (a.k.a. Michigan Momma, or MM) via the Bay City Times

    Wild Rice with Barley and Mushrooms
    from Angie Alexander

    1 small onion, chopped
    1 stick butter
    1 1/4 c. wild rice
    2 t. pearl barley
    4 c. beef broth
    1/4 t. thyme
    1/4 t. pepper
    8 oz. mushrooms, sliced

    Melt 1/4 c. butter in 3 quart pan. Add onion and saute until tender. Add broth and rice. Cook by package directions or until tender. Add barley so that rice and barley are done at the same time.

    Let stand—uncovered—10 minutes until liquid is absorbed. Saute mushrooms in remaining butter and mix with rice. Note that rice is rarely done by the time indicated on the package. Allow enough time to continue to cook rice until moisture is gone.

    Amy's alterations: I tried this in a rice cooker and it worked beautifully. I sauteed the onions and mushrooms together, and then poured everything in the rice cooker. Voila! That's all, and it was beautiful. However, a 3 cup capacity cooker is almost too small. I suggest 4 cup or greater to avoid any spill-over.

    Other Notes:
    The panna cotta calls for gelatin sheets. I did find them at Central Market, and they were really easy to manage. As the recipe indicates, I soaked them in cold water until they were soft. Not sure I wrung out the excess water quite enough as I didn't want to tear or otherwise damage the sheets, but the panna cotta still set up nicely so no worries there. The beauty of the sheets/leaves as opposed to granular is the smoothness. No lumps, no bumps.

    I loved the pork medallions, but I wanted the ketchup to be just a tad tangier. Still, it was very tasty and there was enough left over for a whole second batch of medallions. The salad was also very plentiful and I couldn't stop eating it! The dressing was so light and really allowed the salad ingredients to come through without overpowering.

    LOVED the Griddled Corncakes, too. They were so light and fluffy due to all the whipped egg whites, and the yogurt in them made them really moist. I bet a fruit garnish on top wouldn't go amiss, either.

    If you try, let me know the results, and I hope you enjoy!
  • sandmansister: (Juicy cherries)
    Saw this dessert on the local ABC affiliate and it sounded way too very yum not to share. Made it a couple days ago and both [livejournal.com profile] arbiter_of_cool & I were very pleased with the results.

    All I can say is, "Hooray Tuaca!"

    NOTE: I substituted peaches for the red grapes because they're in season. Oh, and HELLO?!?!? They're peaches, people!


    Enjoy!

    Angel Food Bruschetta

    sandmansister: (Juicy cherries)
    Saw this dessert on the local ABC affiliate and it sounded way too very yum not to share. Made it a couple days ago and both [livejournal.com profile] arbiter_of_cool & I were very pleased with the results.

    All I can say is, "Hooray Tuaca!"

    NOTE: I substituted peaches for the red grapes because they're in season. Oh, and HELLO?!?!? They're peaches, people!


    Enjoy!

    Angel Food Bruschetta

    sandmansister: (Juicy cherries)
    Saw this dessert on the local ABC affiliate and it sounded way too very yum not to share. Made it a couple days ago and both [livejournal.com profile] arbiter_of_cool & I were very pleased with the results.

    All I can say is, "Hooray Tuaca!"

    NOTE: I substituted peaches for the red grapes because they're in season. Oh, and HELLO?!?!? They're peaches, people!


    Enjoy!

    Angel Food Bruschetta

    sandmansister: (Juicy cherries)
    Saw this dessert on the local ABC affiliate and it sounded way too very yum not to share. Made it a couple days ago and both [livejournal.com profile] arbiter_of_cool & I were very pleased with the results.

    All I can say is, "Hooray Tuaca!"

    NOTE: I substituted peaches for the red grapes because they're in season. Oh, and HELLO?!?!? They're peaches, people!


    Enjoy!

    Angel Food Bruschetta

    sandmansister: (Juicy cherries)
    As promised (threatened?), here are the main dishes from the Parents' Day celebration I posted about earlier this week. Courtesy cut for the non-culinary folks on my flist )

    Oh, and you can find the meatloaf recipe here on Emeril.com. I substituted yellow bell peppers for the green ones, as the greenies make my stomach wonky and unhappy. I don't like meatloaf (never have, even though I'm told my Mom's is really good on the grand scale of things)... but I've gotta confess that this was tasty. I like the little kick from the Emeril's Essence seasoning & chorizo.

    The Hash Brown Potato Casserole and Broccoli Rice Casserole are pretty standard. Hey, anything basing its existence on starch, cream of anything soup and Velveeta? Count me in. If you want 'em, I'll happily share.
    sandmansister: (Juicy cherries)
    As promised (threatened?), here are the main dishes from the Parents' Day celebration I posted about earlier this week. Courtesy cut for the non-culinary folks on my flist )

    Oh, and you can find the meatloaf recipe here on Emeril.com. I substituted yellow bell peppers for the green ones, as the greenies make my stomach wonky and unhappy. I don't like meatloaf (never have, even though I'm told my Mom's is really good on the grand scale of things)... but I've gotta confess that this was tasty. I like the little kick from the Emeril's Essence seasoning & chorizo.

    The Hash Brown Potato Casserole and Broccoli Rice Casserole are pretty standard. Hey, anything basing its existence on starch, cream of anything soup and Velveeta? Count me in. If you want 'em, I'll happily share.
    sandmansister: (Juicy cherries)
    As promised (threatened?), here are the main dishes from the Parents' Day celebration I posted about earlier this week. Courtesy cut for the non-culinary folks on my flist )

    Oh, and you can find the meatloaf recipe here on Emeril.com. I substituted yellow bell peppers for the green ones, as the greenies make my stomach wonky and unhappy. I don't like meatloaf (never have, even though I'm told my Mom's is really good on the grand scale of things)... but I've gotta confess that this was tasty. I like the little kick from the Emeril's Essence seasoning & chorizo.

    The Hash Brown Potato Casserole and Broccoli Rice Casserole are pretty standard. Hey, anything basing its existence on starch, cream of anything soup and Velveeta? Count me in. If you want 'em, I'll happily share.
    sandmansister: (Juicy cherries)
    As promised (threatened?), here are the main dishes from the Parents' Day celebration I posted about earlier this week. Courtesy cut for the non-culinary folks on my flist )

    Oh, and you can find the meatloaf recipe here on Emeril.com. I substituted yellow bell peppers for the green ones, as the greenies make my stomach wonky and unhappy. I don't like meatloaf (never have, even though I'm told my Mom's is really good on the grand scale of things)... but I've gotta confess that this was tasty. I like the little kick from the Emeril's Essence seasoning & chorizo.

    The Hash Brown Potato Casserole and Broccoli Rice Casserole are pretty standard. Hey, anything basing its existence on starch, cream of anything soup and Velveeta? Count me in. If you want 'em, I'll happily share.

    May 2015

    S M T W T F S
         12
    3456789
    10111213141516
    17 181920212223
    24252627282930
    31      

    Syndicate

    RSS Atom

    Most Popular Tags

    Style Credit

    Expand Cut Tags

    No cut tags
    Page generated Jul. 27th, 2017 04:43 am
    Powered by Dreamwidth Studios