- This cake is rich, yet subtle. The delicate almond flavor makes it seem fancy. I was so surprised how much Ryan and I liked this cake given our chocolate tendencies. Perhaps next time I can add a raspberry puree.
- 1/2 cup fine yellow cornmeal
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1 stick (4 ounces) unsalted butter, softened
- 1/4 cup almond paste, cut into half-inch pieces
- 1 1/4 cups powdered sugar, plus more for dusting
- 1/2 teaspoon vanilla extract
- 2 eggs
- 4 egg yolks
- 1/4 cup sour cream
Preheat oven to 350 degrees F.
Grease an 8-inch round (or square) cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
Using a stand mixer with a paddle attachment, beat the butter and almond paste on high until smooth, about 5 minutes. Reduce speed to low and slowly add powdered sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla, eggs and yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
Pour the batter into prepared pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with powdered sugar.
Recipe from Giada De Laurentis
Monday, August 15, 2011
8 slices bacon, chopped
1 medium onion, chopped
3/4 cup ketchup
3/4 cup tomato sauce
1/2 cup firmly packed dark brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 teaspoon cayenne pepper
2 twenty-eight ounce cans red beans, drained and rinsed
Recipe courtesy of Dave Lieberman.
Thursday, August 11, 2011
For The Crust:
- 1 1/4 cups flour (spooned and leveled), plus more for rolling
- 1/4 teaspoon fine salt
- 2 teaspoons sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
For The Filling:
- 3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups or about 8 peaches)
- 2 tablespoons brown sugar
- 2 tablespoons flour
For The Crumble:
- 1/3 cup packed brown sugar
- 1/3 cup flour (spooned and leveled)
- 1/3 cup old-fashioned rolled oats
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining (I just use a whisk and then mix in the butter with my fingers--it's faster and uses less equipment). Sprinkle with 3 tablespoons ice water. Pulse (or gently knead) until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight)--in a hurry I stick it in my freezer for about 20 minutes. And I am always in a hurry!
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.
- Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined.
- Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
- Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.
- Recipe courtesy of Martha Stewart, Everyday Food magazine.