Sangria Sauce

Oof. It's too hot to cook or bake.

Well, that is to say it was too hot. Thankfully the heatwave that plagued my little corner of the world has passed, and more temperature weather is here.

I recently picked up a copy of She Cooks, She Scores: The Steamy Stories Behind the Recipes by Chicago-based Chef Jennifer F. Stoker. Besides offering a sometimes-hilarious peek into one woman's romantic interludes and the meals inspired by them, there were a lot of handy recipes perfect for, "I'm hungry but it's too hot/humid to cook" moments.

One recipe in particular that grabbed me was Grilled Fruit Over Angel Food Cake with Sangria Sauce. Sounds like the perfect antidote to steamy sun-drenched days. The recipe is below. I'm looking forward to trying my hand at some of Chef Stoker's other dishes, like Asparagus Guacamole (wut?), Sweet Potato and Sausage Gratin with Savory Maple Glaze, Watermelon and Jicama Coleslaw (oh twist my arm why don'tcha - she serves it with fried coconut shrimp), and Thai Coconut Chicken Soup.

If it's too humid or hot to make angel food cake, don't feel too guilty about buying one from a local bakery.

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Grilled Fruit Over Angel Food Cake with Sangria Sauce
From She Cooks, She Scores by Jennifer F. Stoker
Makes Six Servings

INGREDIENTS
1 pineapple, top and bottom removed, skin removed, cut lengthwise into strips, 1/2-inch wide.
2 peaches, halved and pitted
1 mango, peeled, cut lengthwise, 1/2-inch wide
1/3 cup olive oil
1 lemon
1 cup red seedless grapes, halved
1/2 cup chopped kiwi
1/2 cup blueberries
1 angel food cake, whole

Sangia Sauce
1/2 cup sugar
1 cup water
1/2 cup peach schnapps
1/2 cup champagne or white wine*
1/2 cup cranberry juice
1 cup grape juice
1 lime, squeezed

METHOD
Preheat grill to 375 degrees.

In a small bowl, add olive oil and squeeze lemon into oil. Mix together until incorporated. Brush mango, pineapple, and peaches with lemon oil and set aside.

To make sangria sauce: heat water and sugar in a medium saucepan on medium-high. Dissolve sugar and add the rest of the ingredients. Bring to a boil and then reduce heat to a medium simmer until sauce reduces to 1 cup. Cool completely; sauce will thicken as it cools.

Grill or saute fruit until golden brown on all sides. Let cool. Cut up in bite-size pieces and put in bowl along with rest of fruit. Mix together.

Cut angel food cake into individual pieces. Sprinkle fruit mixture over each piece of angel food cake and drizzle sangria sauce over top.

*I used Thirsty Owl's Snow Owl wine, just like I would for regular ol' Sangria. Because the sauce gets cooked, I wouldn't open a new bottle of sparkling wine for this, but a split/mini bottle would do the trick!

Angel Food Cake
(Deanna's Recipe!)
Makes one cake

INGREDIENTS
1 1/2 cups egg whites (from about 10-12 large eggs)
1 1/2 cups sifted Confectioners sugar
1 cup sifted flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup granulated sugar

METHOD
In an extra-large mixing bowl, allow the egg whites to stand at room temperature for 30 minutes. Whisk together Confectioners sugar and flour in a separate bowl, being sure to remove all lumps.

Adjust the baking rack to the lowest position in the oven, and preheat oven to 350 degrees Fahrenheit.

Add the cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add in granulated sugar, about two tablespoons at a time, beating until soft peaks form.

Add about one-fourth of the flour mixture over beaten egg whites, fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube or bundt pan. Gently cut through batter with a butter knife to remove any large air pockets.

Bake on the lowest rack for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert the cake and allow to cook through inverted pan. Loosen the sides of the cake from the pan and remove from the pan completely. Allow to cook and dust with Confectioners sugar.

Homemade Twinkies

Eric turned three on April Fool's Day. My younger child is now three. Three! Where does the time go? (Oh, wait, I know... into sleepless nights, dirty diapers, potty training, cleaning up Legos and Hot Wheels and Chuggers, playing in sandboxes, endless bottles and sippy cups... but it's all worth it.) I asked him what he wanted to bring for a treat into his classroom birthday party. He chose Twinkies.

Twinkies? Really? Where the hell did that kid ever have a Twinkie? Haven't they been extinct most of his life?

Birthday Boy!

As luck would have it, I recently received a copy Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats, by Casey Barber, published by Ulysses Press. It's filled to the brim with delicious recipes for junk-food favorites, like Mallomars, Cheez-Its, Corn Nuts, Klondike Bars, and Jalapeno Poppers. Because the recipes are all made from scratch, I feel not quite as bad about eating the end-product.

So I made Twinkies. I was surprised how easy it was. A lot of steps and kind of "involved," but nothing hard, I would say. I didn't have a specific Twinkie-pan (Barber calls is a "canoe" pan), so I used my mini-loaf pans. A sheet pan or 13"x 9" would would find - just cut into rectangles. You can also use a muffin tin. The basics of the recipe follow, but go out and pick-up the book for full instructions and notes (believe me, this is one book you'll want to own).

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Twinkies (from Classic Snacks Made From Scratch)
Makes 16

5 large eggs, at room temperature
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 cup cake flour

1. Preheat the over to 350 degrees Fahrenheit. Spritz the pan(s) well with baking spray (I would suggest butter and flour, just to ensure a good release).

2. Separate the eggs whites and yolks into two large bowls.

3. Pour the sugar, baking powder, and salt into the bowl of a food processor and process for 15 to 20 seconds, until finely ground. Transfer to a medium bowl.

4. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the egg yolks on medium speed for about 20 to 30 seconds, until they start to froth, thicken, and lighten in color. Slowly add the ground sugar mixture and the vanilla, and continue to beat until the eggs are very thick and pale - almost off-white and creamy in color. Reduce the mixer speed to low and stir in the flour. Set aside.

5. Using an electric hand mixer on high speed or a stand mixer fitted with the whisk attachment on medium-high, whip the egg whites into soft peaks. Stir about a quarter of the whipped egg whites into the batter to loosen it up, then gently fold in the remaining whites in two or three batches, working slowly to incorporate them without destroying their fluffiness.

6. Pour the batter into the prepared pan; if using a canoe pan or muffin tin, fill each well two-thirds full. Save any remaining batter for a second batch.

7. Bake until the cakes are puffy and golden brown and a tester inserted into the center comes out clean. Timing may vary, so watch carefully, but will be 8 to 10 minutes for canoe shapes, 13 to 15 minutes for cupcakes or mini loaf pans, and 18 to 20 minutes for 8-inch square metal baking pans or hot dog pans.

8. Cool the cakes in the pan for 10 minutes on a wire rack; they will shrink and pull away from the pan sides. Then line the wire rack with waxed paper and spritz the paper lightly with baking spray. Invert the pan to turn the cakes out onto the rack. Cool completely before cutting into Twinkie shapes (if using a loaf or hot dog pan) and filling.


For the Filling:
3/4 cup granulated sugar
1 tablespoon light corn syrup
1/4 cup water
3 large eggs
1 teaspoon vanilla extract

1. Stir the sugar, corn syrup, and water together in a small, high-sided saucepan over medium low heat just until the sugar is fully dissolved and the liquid no longer feels granular. Clip a candy thermometer to the side of the pan and bring the liquid to a boil without stirring. Continue to heat until the sugar syrup reaches 235-240 degrees Fahrenheit (soft-ball stage).

2. Meanwhile, using the stand mixer fitting with the whisk attachment, whip the egg whites on medium speed just until soft peaks form. Just before the sugar syrup reaches soft-ball stage, restart the mixer on low speed. When the syrup is at temperature, carefully drizzle it into the egg whites.

3. Increase the mixer speed to medium-high and whip for five to seven minutes, until the filling is thick, shiny, and white, forming stiff peaks. Add the vanilla and stir for another 15 seconds to incorporate.

Assembly:
1. Fill a pastry or gallon-size zip-top bag with the filling.

2. Use a sharp paring knife to cut small holes in the cake bottoms (a single hole in the cake bottoms for cupcakes, three holes for other sizes). Insert the pastry tip into each hole and squeeze gently to fill. The cakes will swell slightly as the holes fill up.

3. Store the filled cakes in the refrigerator in an airtight container for up to a week; as with most sponge cakes, they really do taste better after resting overnight than if eaten fresh.

Chocolate Chip Butter Cake and Buttercream Frosting



I wanted to make a somewhat unexpected birthday cake for Edie's birthday. And since she's such a little thief when it comes to chocolate chips, I thought I'd try a a chocolate chip cake. I found a recipe here, and put my own spin on it.

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Old-Fashioned Butter Cake with Chocolate Chips

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup soft butter

1 1/2 tsp. vanilla

3 eggs

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

2 cups all purpose flour

1 1/4 cup milk
1/2 cup chocolate chips*

1. Cream together the butter and sugars until fluffy. Add eggs one at a time and beat until incorporated. Add vanilla.

2. Add baking powder, baking soda and salt. Combine chocolate chips with a bit of the flour. Alternately add flour and milk, ending with flour. Add chocolate chips. Mix each addition until just combined.

3. Pour batter into greased and floured cake pans (two 8-inch round cake pans or a 9x13-inch pan). Bake at 350 degrees for 40-45 minutes. **

4. Cool cake in pans for 15 minutes before removing. Allow to cool completely before frosting.

*I used mini chocolate chips, but feel free to use any type of chocolate chips or chopped chocolate you prefer. Despite my best efforts, the chocolate chips still sank to the bottom of the cake. When I frosted the cake, I just faced the layers so the chocolate encased the frosting.

**In order to get the two-tiered cake for Edie's birthday, I made two batched of the cake. The first in two 8-inch cake pans, the second in a 9x13-inch pan, which I cut two circles out of and layered together.

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Buttercream Frosting

1 cup soft butter
2 tsp vanilla
1 1/2 tsp salt
4 1/2 cups powdered sugar
8-10 tbsp milk

1. Beat butter until smooth and creamy. Add vanilla and salt.

2. Gradually add half of powdered sugar. Add half of milk, one tbsp at a time, to loosen frosting. Add the rest of the powdered sugar and milk in similar fashion. Once incorporated, beat at high speed until white and fluffy.

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I added white and red drages to the cake once frosted, then rolled and cut blue and white fondant for the ribbons. When cutting the cake, I removed the top tier and served slices from that first. The bottom tier was cut by making an inner and outer circle and cuting wedges from it. For a tutorial, click here.

Blueberry Buckle

My parents were at the farm over the weekend, and whenever they come I always make sure to feed them. The main reason they come to visit is, of course, to play with their grandkids, but I usually have some project I need them to help me with when they are here. Making sure my folks are well-fed is a small price to pay for their help. Plus, I don't want them to start thinking I only keep them around for the cheap labor (just kidding, Mom and Dad!).

So, this weekend, I made a meal of yummy vegetable pasta salad, grilled corn-on-the-cob with a little lime butter, and London Broil marinated and seasoned in the Montreal style and cooked to medium over slow-burning charcoal. But to me, no meal is complete without something sweet at the end. I needed to whip up dessert quick, and also had fresh, plump, richly indigo blueberries on hand.

I decided to make this delicious Blueberry Buckle. I found the recipe in the Ginsberg's Cookbook that celebrates the company's 100th anniversary (Ginsberg's Foods was one of my clients, and I assisted them in the planning and publicity of their 100th anniversary celebration. Hi Nancy and David!!). The recipe is so easy, and the results are divine (this was my first buckle, and I think it turned out great).

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Dot's Blueberry Buckle

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1/4 cup butter

1 egg

1/2 cup milk

1 cup fresh blueberries*

Crumb Topping (recipe follows)

Mix dry ingredients together. In a separate bowl blend sugar and butter until creamy; then add egg. Alternate adding dry ingredients and milk to egg mixture.** Fold in blueberries, batter will be thick. Pour batter into round greased cake pan. Equally distribute crumb topping over cake batter. Bake at 375 degrees for 40 minutes. This recipe doubles easily.

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Crumb Topping

1/2 cup sugar***

1/2 teaspoon ground cinnamon****

1/4 cup flour

1/4 cup butter, softened

Using a pastry cutter, blend ingredients.

*I think you could use frozen blueberries for this, but allow them to thaw and drain before use. Too much liquid will make this buckle heavy and soggy

**When alternating wet and dry ingredients, be sure to always incorporate dry ingredients last. This ensures the smoothest batter.

***I used brown sugar in this recipe, just because I could :-)

****I also doubled the cinnamon, again, just because.

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I think this is best served warm with a dollop (or two... or four) of homemade sweetened whipped cream. I add a little vanilla to mine. This buckle is very reminiscent of a light and airy blueberry muffin, but the crumb topping sweetens it to dessert level.

Ever had a "buckle" before? Do you prefer simple Americana desserts like this, or sweets that are more complex and indulgent?