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Caramel Topping - Newport Dove Church

By Esther Weaver,2014-07-09 07:12
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Caramel Topping - Newport Dove Church

    Sizzlin Sisters February 2012

    Sautéed Snapper with Plum Tomatoes and Spinach

    1 tablespoon olive oil, divided

    4 (6-ounce) snapper fillets

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    1 1/2 cups diced plum tomato (about 6 tomatoes)

    2 teaspoons bottled minced garlic

    1/4 cup dry white wine

    3 cups baby spinach leaves

    Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side. Remove fish from pan.

    Heat remaining 1 1/2 teaspoons olive oil in pan over medium-high heat. Add tomato and garlic; sauté 1 minute. Stir in wine; simmer 2 minutes. Add spinach to pan; cook for 1 minute or just until spinach wilts. Return fish to pan. Spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.

    Note: If you can't find snapper, purchase another mild, firm white fish, such as cod or halibut.

    Serves 4

    Curried Rice Pilaf

    1/2 cup chopped green onions, divided

    2 garlic cloves, minced

    1/4 cup butter or margarine, softened

    1 1/2 cups uncooked long grain rice

    1/2 teaspoon curry powder

    3 cups chicken broth

    1/2 teaspoon salt

    1/2 cup golden raisins

    1/2 cup chopped almonds, toasted

    In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned.

    In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

Serves 4

Hummus and Tapenade Platter

***Olive Tapenade***

    1 jar (8 ounce size) pitted Kalamata olives

    1 tablespoon drained capers

    1 clove garlic, whole

    1 tablespoon chopped fresh rosemary

    2 teaspoons extra virgin olive oil

    Make the Tapenade: Combine the olives, capers, garlic and rosemary in the bowl of a food processor fitted with a metal blade. Puree well, then transfer to a small bowl and fold in the olive oil. The tapenade can be made a day or two ahead and refrigerated until ready to serve.

***Tomato Relish***

    2 tablespoons granulated sugar

    1 tablespoon apple cider vinegar

    1/2 cup slivered onion

    1 clove garlic, minced

    2 cups peeled, seeded and diced tomatoes

    Prepare the Relish: Combine the sugar and cider vinegar in a saucepan and stir over medium-low heat to dissolve. Add in the onion and garlic and simmer until the onion slivers are translucent and the liquid is syrupy, 3 to 4 minutes. Add in the diced tomatoes and continue to simmer, stirring frequently, until most of the liquid is absorbed and the relish is thickened and chunky, 6 to 8 minutes. Cool to room temperature.

    ***Hummus***

    2 tsp minced fresh garlic (2-3 cloves)

    1 can garbanzo beans, drained and rinsed

    4 tsp extra virgin olive oil

    4 tsp lemon juice (juice of 1 lemon or to taste)

    ? tsp salt

    1-2 tsp tahini (ground sesame seeds-you can find it in a jar in the ethnic section) Add all ingredients except olive oil to a blender or food processor. Process or blend till as smooth as you can. Drizzle in olive oil. Blend. Add a small amount of water if too thick.

    Note: can add roasted red pepper

***Diced cucumber***

    Peel and dice a cucumber. Toss with olive oil.

***Pita***

    1 pack of pita bread

    Grill pita and cut into wedges

***Feta Cheese, crumbled***

    To Assemble: Place a scoop of hummus in the center of a large platter. Pile a scoop of feta, a scoop of cucumbers, a scoop of tapenade, a scoop of Tomato Relish and Pita wedges around the hummus.

Serves 6

Lemon Cake with Crackly Caramel Glaze and Lime-Yogurt Mousse

Cake:

    6 large eggs, separated

    1/2 teaspoon cream of tartar

    1 1/2 cups sugar

    2 1/4 cups cake flour

    1 tablespoon baking powder

    1/2 teaspoon salt

    3/4 cup water

    1/2 cup pure olive oil

    2 teaspoons pure vanilla extract

    Finely grated zest of 2 lemons

    Limoncello Syrup:

    1/4 cup water

    1/4 cup sugar

    2 tablespoons limoncello liqueur or 1/2 teaspoon pure lemon extract

    Caramel Topping:

    1 cup sugar

    1/4 teaspoon cream of tartar

    2 tablespoons water

    1. Preheat the oven to 375?. Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric

    mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in 1/2

    cup of the sugar.

    2. In a medium bowl, whisk the cake flour, baking powder and salt. In a large bowl, using an

    electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the

    remaining 1 cup of sugar. Add the dry ingredients and beat until the batter is smooth. Using a

    spatula, fold in the beaten egg whites until no streaks remain.

    3. Spoon the batter into the prepared Bundt pan. Bake the cake for 35 to 40 minutes, until springy

    to the touch. Let cool for 20 minutes, then invert the cake onto a rack to cool completely. Lower

    the oven temperature to 350?.

    4. In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is

    dissolved, about 5 minutes. Let cool, then stir in the limoncello. Brush the syrup all over the cake,

    allowing it to soak in.

    5. Line a large baking sheet with parchment paper. In a heavy saucepan, stir the sugar with the

    cream of tartar and water until sandy. Wash down the side of the pan with a moistened pastry

    brush to remove any sugar crystals. Bring the mixture to a boil over moderately high heat and

    cook without stirring until a deep honey-colored caramel forms, about 5 minutes. Remove from

    the heat. Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet

    in a rough round. Using an offset spatula, spread the caramel into a 13-inch round and let stand

    until slightly cooled but still pliable, about 5 minutes.

    6. Invert the caramel round over the cake and peel off the parchment paper. Gently press the

    caramel onto the cake before it hardens to help it conform. If the caramel hardens as you work,

    place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel. When

    the caramel has hardened, serve the cake with the Lime-Yogurt Mousse.

    *The caramel-coated cake is best served the day it's assembled (could make the cake ahead but

    do not coat with caramel glaze until the day you are ready to serve)

    Lime-Yogurt Mousse

1 1/2 teaspoons unflavored gelatin

    2 tablespoons cold water

    6 tablespoons fresh lime juice

    1/2 cup sugar

    1 cup plain whole-milk Greek yogurt

    1 cup heavy cream

    1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

    In a small saucepan, combine the lime juice with 6 tablespoons of the sugar and simmer over

    moderate heat just until the sugar is dissolved, about 3 minutes. Remove from the heat and stir

    in the softened gelatin until melted. Transfer the lime gelatin to a medium bowl and let cool

    slightly. Whisk in the yogurt.

    2. In another bowl, beat the cream with the remaining 2 tablespoons of sugar until softly whipped.

    Fold the cream into the yogurt mixture and refrigerate until chilled and set, at least 1 hour.

    Serve with Lemon Cake with Crackly Caramel Glaze

    Serves 10

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