Wednesday, November 30, 2011

Angel Food Cake with Lemon Curd and Raspberries

I am a dedicated chocoholic . . . but tonight that may have changed . . . I cannot believe that I have never made lemon curd until today!!! I think the name turned me off and lemon is not my very favorite flavor but after trying this dessert . . . I say chocolate can just take a seat on the bench for a while . . . the bitter sweet part of this dessert is that you can use the egg whites to make this heavenly Angel Food Cake (light and low fat) and then whisk the egg yolks in the luxurious (butter laden) lemon curd . . . they cancel each other out essentially. I am going to make this the next time I have my girls over . . . or to impress my in-laws . . . or because it is snowing . . . or . . . whenever . . .
Angel Food Cake

10 egg whites at room temperature
1 cup All-Purpose Flour
1 1/2 cups Sugar
1 1/2 tsp Cream of Tarter
1/2 tsp Salt
1/2 tsp Almond Extract
1 1/2 tsp Vanilla Extract
1 tsp minced Lemon Zest (optional)

1. Preheat an oven to 350 degrees. Whip the egg whites in a large bowl with the salt until frothed. Add the cream of tarter, almond extract, vanilla extract, and slowly add the 3/4 cup of the sugar. Beat egg whites until stiff.
2. Whisk the flour and remaining 3/4 cup of sugar together in a bowl. Gentle fold flour mixture into the eggs whites until just combined.
3. Evenly divide the batter between two UNGREASED loaf pans. Run a butter knife through the center of the batter to release any large air bubbles.
4. Bake for 25-30 minutes, or until nicely browned. Cool pans cake side down on a wire rack for 1-2 hours. Run a spatula down the sides of the pan and under the cake to release it. Slice and serve. Enjoy!

Lemon Curd

1 cup of Sugar
3 1/2 Tbsp Cornstarch
1/2 cup plus 2 Tbsp Water
Zest of 1 Lemon
6 Tbsp lemon juice
6 Egg Yolks room temperature
1/2 cup Butter, cut into 1 inch pieces

1. Whisk the sugar and cornstarch together in a sauce pan. Add the water, lemon juice, and lemon zest and bring to a boil over medium heat. Boil for 2 minutes. Whisk half of the lemon mixture with the egg yolks and then add back to the remaining lemon mixture. Boil for another 2 minutes. Remove from heat and add whisk in the butter. Pour mixture into a bowl and place a layer of plastic wrap on the curd to prevent a skin from forming. Refrigerate for a few hours before serving. Enjoy!

- Lemon curd is delicious on pancakes, pound cake, as a cake or cupcake filling, pavlova or tart topping, etc.

- Angel food cake is wonderful topped with fruit, cut up in a trifle, drizzled with chocolate, dipped in chocolate or caramel, etc.

Monday, November 7, 2011

Stuffed Pumpkin French Toast with Buttery Pumpkin Syrup

I made this recipe for dinner the other night . . . It felt more like dessert! I loved it . . I especially loved how buttery the syrup was and the rich-nuttiness that the pumpkin added to it! So good! A great recipe for fall!Stuffed Pumpkin French Toast with Buttery Pumpkin Syrup
Recipe by: Emily
1 loaf of bread, sliced (wheat or white)
6 eggs
2 cups of milk
8 oz Cream Cheese, room temperature
1/4 cup Pumpkin Puree
1/2 tsp Pumpkin Spice
1/2 tsp Vanilla
5-6 Tbsp Brown Sugar

1. Beat the eggs and 2 cups of milk together in a bowl with 1/4 tsp salt. Set aside.
2. Combine the cream cheese, pumpkin puree, brown sugar, pumpkin spice, vanilla, and a pinch of salt together. Spread a generous layer of cream cheese/pumpkin filling on one piece of bread and top it with another slice. Continue until all of the cream cheese mixture is gone.
3. Heat a griddle and butter lightly. Dip the stuffed bread in the egg mixture and soak on both sides. Place egg dipped bread on a hot griddle and cook until golden brown and cooked through on both sides. Serve french toast with pumpkin syrup and enjoy!

Buttery Pumpkin Syrup

1/2 cup Butter (use the real deal)
1/2 cup Heavy Cream
1/3 cup Pumpkin Puree
1 tsp Pumpkin Spice
1 tsp Vanilla
1 cup Sugar
2 Tbsp Brown Sugar
1/4 tsp Salt
1 Tbsp Apple Cider Vinegar
1/2 tsp Baking Soda

Melt the butter in a sauce pan over medium heat. Add all the remaining ingredients and bring syrup to a boil. Simmer syrup for 5-10 minutes stirring often to keep from scorching. Enjoy!

-I only cooked 1/2 of my stuffed french toast and froze the rest before it was dipped in the egg mixture. . . a decadent brunch waiting for another day . . .