GRILLED POUND CAKE WITH BERRIES
The toasty flavor of lightly grilled pound cake makes it the perfect accompaniment for summertime berries. Lemon-kissed whipping cream is a delightful finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.
Nutrition Facts : Calories 377 calories, Fat 27g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 193mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 3g protein.
STRAWBERRY-RHUBARB COMPOTE
Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
- Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g
GRILLED POUND CAKE "BRATS"
Provided by Food Network
Categories dessert
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight.
- Preheat a grill to medium.
- Cut the pound cake into 8 even rectangular slices. Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear.
- For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce.
- Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream. Garnish with sprig of mint and serve.
TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE
Poundcake is like brownies: a baker's challenge that sounds like child's play. The name itself is traditionally half the recipe - a pound each of butter, eggs, sugar and flour - but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce. This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter. Although the proportions are the same as for any other poundcake, the result is almost spongy, with a fine crumb.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
- Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
- In a bowl, sift together almond flour, cake flour and zest. Fold 1/3 of the flour mixture into eggs until thoroughly combined. Fold in rest of flour in 2 batches. Fold in all but 2 tablespoons of the melted butter. Scrape batter into pan, and sprinkle almonds on top. Brush remaining butter over almonds.
- Bake cake until a tester inserted into the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Let cool on a rack before inverting.
- Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water. Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cool, then taste and add more sugar if desired.
- Just before serving, place remaining strawberries in a large skillet, and sprinkle with sugar to taste. Cook strawberries over high heat until they release their juices and sugar dissolves. Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 1 gram
STRAWBERRY RHUBARB COMPOTE
This quick compote will be a hit for your family. I love to add it to ice cream.-Fay Bellgardt, Montrose, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold.
Nutrition Facts :
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