2014年12月23日

Strawberry Granita Recipe

1931.jpg
There is nothing simpler to make than a fresh fruit granita. For me, the only hard part is finding real estate in my freezer for the pan to stir it up in travel industry statistics.

But springtime means strawberries. And lots of ‘em!
strawberries

Years ago, taste was hybridized out of commercial strawberries in favor of firmness for long-term storage, but many farmers are growing varieties of berries that have lots of flavor again. No matter where you live or shop, in supermarkets or greengrocers, you can determine quality by taking a big sniff. Where you find fragrance, flavor is sure to follow. And I find tossing strawberries in a bit of sugar and letting them stand for a bit releases their juicy sweetness and the berries become a rosy-red color.
Fraise des Bois

Granita is basically a shaved ice. No ice cream machine is needed. All you need is a fork. The mixture is simply raked while freezing. Once frozen, spoon the icy crystals over vanilla ice cream, or piled into a glass by itself, perhaps with a complimentary fruit sorbet, or maybe a dollop of sweetened whipped cream LED Dimmer.

?Strawberry Granita
?About 6 servings

?Adapted from The Perfect Scoop (Ten Speed Press)

?1 pound (450g) strawberries, rinsed and hulled
?3 tablespoons (45g) sugar
?1/2 cup (125 ml) water
?optional: 1 teaspoon fresh lemon juice

?1. Slice the berries into pieces. Toss the strawberries with the sugar and let stand for at least one hour at room temperature, or up to four hours. The strawberries will be very juicy and a lovely red color.

?2. Place a non-reactive shallow metal or glass tray in the freezer (a long, rectangular lasagna pan works perfectly, but you can improvise.)

?3. After one hour, puree the strawberries and their juices with the water in a blender. Taste, and add a squirt of fresh lemon juice if desired. At this point, if you want to strain out any seeds, you can Information Security. (I do.)

?3. Pour the mixture into a shallow pan in the freezer. Check after 30 minutes. As the mixture begins to freeze, use a fork to scrape the frozen puree that froze around the edges into the center. Return to freezer.

?4. Check the granita every 30 minutes, and scrape again as before, perhaps with a bit more vigor as the mixture hardens. It should take about 2 hours of freezing and scraping to finish completely.
posted by Vulgar actors at 13:34| Comment(0) | dc gear motors | 更新情報をチェックする

2014年08月25日

Spiced Pumpkin Layer Cake

2136.jpg
yield
Makes 12 servings
Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat Cloud Provider.
Ingredients
Cake:

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
3/4 cup raisins
3/4 cup sweetened flaked coconut plus additional for garnish

Frosting:

1 8-ounce package cream cheese, room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 tablespoon dark rum
1 teaspoon vanilla extract or vanilla paste
4 1/2 cups powdered sugar (measured, then sifted)

Preparation

For cake:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins and 3/4 cup coconut. Divide batter between prepared pans. Smooth tops aspire atlantis 2.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on platter. Spread half of cream cheese frosting over top of cake to edges. Top with second cake layer, trimmed side down. Spread remaining frosting over top (not sides) of cake. Sprinkle additional coconut over. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving mathconcept.

Cut cake into wedges and serve.

GOOD TO KNOW:
It's better to underbeat the frosting than overbeat it. That bit of restraint makes for a slightly firmer frosting that's easier to spread.
posted by Vulgar actors at 23:01| Comment(0) | dc gear motors | 更新情報をチェックする

広告


この広告は60日以上更新がないブログに表示がされております。

以下のいずれかの方法で非表示にすることが可能です。

・記事の投稿、編集をおこなう
・マイブログの【設定】 > 【広告設定】 より、「60日間更新が無い場合」 の 「広告を表示しない」にチェックを入れて保存する。


×

この広告は180日以上新しい記事の投稿がないブログに表示されております。