Aqufaba is the liquid that comes from the can of garbanzo beans. it can be whipped up, just like egg whites, and brings creaminess to a vegan dressing. Both vinaigrettes start with 1 part acid to 3/4 oil. Then add some seasoning, fresh herbs…
Classic Sponge (Genoise) Cake
- 6 Lg. Eggs, room temperature
- 1 cup granulated white sugar
- 1 cup All-Purpose Flour, sifted
- 1 tsp. Fine Sea Salt
- Preheat oven to 350°.Butter and flour 3 8" cake pans or 2 9" cake pans. Line with parchment paper and re-butter parchment paper.
- Whisk eggs and sugar together, in a bowl, over a pan of simmering water. Whisk until they thicken and come to a temperature of 110°.Place mixture in a stand mixer and beat with the whisk attachment until it has tripled in volume.
- Stir flour and salt together.Change attachment to paddle and fold in flour 1/3 at a time. Fold until the flour is just mixed in. DO NOT OVER MIX.
- Pour into prepared cake pans.Bake until cake start to pull away from sides of pan and is slightly springy to the touch.Every oven is different. This should take 25-35 minutes.
I have so many English friends. Some are ex-pats and others claim family status. One thread connects them all; they love orange and chocolate together. When I came across the original recipe, on the NYT Cooking app, I knew my friends would love it. I…
Lately I’ve seen several articles talking about the best product to use to get an even release of your cake from a bundt pan. While I still believe the easiest thing to use is a commercial baking spray of flour and oil; I have also…
I love a good pecan pie but don’t love corn syrup. This recipe uses brown sugar instead of corn syrup and the flavors are heavenly. You get a much deeper molasses-y flavor.
Making and serving it in a cast-iron skillet makes this pie a show stopper.
Apple season doesn’t seem to care how hot or rainy it is. They have their internal clock and when it sound “Apple Season”, it’s go time. Apples are everywhere and so good! I have definitely embraced the season this year and have some great recipes…
I had a misstep with a cake this week. I made a Butterscotch cake with Cream Filling this week. I was so excited for the creaminess and flavors to come together. I always advise you to take the cake out of the oven whether are…
Even here, in Los Angeles, you can feel the end of summer in the air. At the Farmers Market’s the summer fruit is getting to be less and less.
Last week I grabbed the last few apricots. I immediately came home and made a cornmeal upside down cake. The apricots were amazing and jammy. I added some lemon zest and tarragon and it gave it the freshest flavor!
I used apricots and some of my homemade apricot brandy. You can use any stone fruit and change up the liquor. How about plums and cassis? Or Peaches with Grand Mariner? The possibilities are endless.
Please be sure to send me your pictures, comments and suggestions.
If you like what you read here, please be sure to follow me on instagram @whiskinthesouthern
Apricot Cornmeal Cake
- 1/4 cup Unsalted Butter
- 3/4 cup Dark brown Sugar, packed
- 2 Tbs. Apricot Brandy I make my own. You can use store bought or Grand Marnier.
- 2 pounds Fresh Apricots, sliced in half and pitted
- 1-1/4 cups All-purpose Flour
- 1/4 cup Good Quality Cornmeal
- 1-1/2 tsp. Baking Powder
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Fresh Lemon Zest
- 1 cup Unsalted Butter, room temperature
- 3/4 cup White Granulated Sugar
- 2 jumbo eggs, room temperature
- 1/2 tsp. Vanilla extract almond extract would work here too.
- 1/4 tsp. Fresh chopped Tarragon
- 1/2 cup Whole Milk
- In a 10" skillet, melt butter, over a medium heat. Add brown sugar and brandy. WHile constantly stirring, bring to s slow boil.Remove from heat and let cool slightly.Arrange the apricot halves in concentric circles, covering all the sugar/butter.Set aside.
- Preheat oven to 350°.In a medium bowl, whisk together flour, cornmeal, baking powder, salt and lemon zest. Set aside.In the bowl of a stand-up mixer, fitted with the paddle attachment, beat together the butter and sugar until light and fluffy.Add the eggs, one at a time, beating until each egg is fully incorporated.Add in vanilla and tarragon.
- Turn mixer to low speed and add flour mixture, alternating with milk, in halves.Be careful to not overwork the batter. You can gently finish with a spatula. The batter will be thick.Carefully, spread the batter over the apricots, in pan. I use an ice cream scoop to place the batter and then gently spread and smooth evenly over fruit.Work gingerly so as not to move fruit around too much. It doesn't have to be perfect.
- Bake for 40-50 minutes. You want your cake to just be starting to pull away from the side of skillet.I recently started "listening" to my cakes. If they are bubbling too loud, they are still cooking. You want the center to feel set in the center. You can also check internal temp. It shold be around 195°. Remeber it will still bake a little when out of oven.
- Let cool for about 20 minutes, then run knife around edge to loosen cake from pan.Carefully, turn cake out onto platter, slightly larger than the pan.Garnish with some fresh tarragon or mint.Serve while still warm.
In my world Carrot Cake strikes the perfect balance! It’s not too sweet, but it’s not savory. My cream cheese frosting is sweet but has a tart finish. And it’s carrots so you’re really eating a vegetable! My family can be finicky and…
If it hasn’t already ended where you are, Cherry season is coming to a fast end. I love cherries and will get them as long as I can and in any form I can, So even when the season is winding down and the cherries…
Who doesn’t love a good rice Krispy treat? It was one of the first things I made without adult supervision!
They are the epitome of a “treat”. They are sweet and gooey and taste so good.
Recently, I tried a new spin on the recipe and made Rocky Road. It has all the elements of the ice cream; almond, marshmallow and chocolate. It is also a traditional rice cereal treat with marshmallows, cereal and butter. How do you vary your treats?
Rocky Road Rice Krispy Treats
- 4 Tbs. Unsalted Butter
- 1 10-ounce pkg. Marshmallows
- 2 cups Mini Marshmallows
- 1 cup Chopped Almonds
- 1 cup Mini Chocolate Chips
- 6 cups Fresh Cocoa Krispies cereal
- Butter, heavily a 9x13 pan.In a large, heavy saucepan, melt butter. I use a dutch oven.Add regular marshmallows and stir until melted.Remove from heat.Add the cereal and stir to coat evenly.Stir in almonds, mini-marshmallows and chocolate chips.
- Carefully, with buttered hands and spatula, pat into prepared pan.Cool completely then cut in to 3 inch square.You can serve immediately or wrap in plastic wrao and store at room temp for up to 2 days.