STRAWBERRY PAZZO CAKE WITH HERBED CRèME FRAîCHE
Provided by Michael Chiarello
Categories Cake Berry Dairy Fruit Herb Dessert Bake Easter Mother's Day Strawberry Spring Summer Anniversary Shower Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 20
Steps:
- For the Crème Fraîche: Stir together the crème fraîche and the herbs. Refrigerate and let sit for 30 minutes or overnight.
- For the Cake: Butter a 9-inch cast-iron skillet or 8-by-8-inch enameled cast-iron baking pan (if cooking in the grill) or standard 8-by-8-inch baking pan (if baking in your oven). (Don't put a standard baking pan inside your grill or over a fire.) Ignite the coals, turn a gas grill to high, or preheat an oven to 350°F.
- Whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars on medium speed until the mixture looks creamy, about 3 minutes. Slowly add the egg, milk, and vanilla and mix just until combined. Gradually add the flour mixture, mixing just until smooth with a creamy texture.
- Pour the batter into the buttered pan. Arrange the strawberry halves, cut-side down, on top of the cake batter. Don't overlap the berries; use just enough strawberries for one layer and set aside the rest to use as garnish.
- TO BAKE IN A GRILL: When the grill reaches 350°F, slide in the cake, resting the pan on the grill rack, close the grill's lid and let it bake for at least 20 minutes with the grill lid closed. Test the cake: It's done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top.
- TO BAKE IN AN OVEN: Bake for 10 minutes and then decrease the heat to 325°F and bake for an additional 45 to 50 minutes. The cake is done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top.
- For the Glaze: While the cake is baking, in a small pan combine the balsamic vinegar, sugar, and black pepper. Bring to a boil over high heat and remove from the heat right away. Set it aside until the cake has baked. It should be the consistency of maple syrup; if it thickens too much before the cake comes out of the oven, stir in a few more spoonfuls of vinegar. As soon as the cake comes off the heat, drizzle the top with about three-fourths of the balsamic glaze.
- When the cake has cooled, cut it into wedges if baked in a skillet; if baked in a standard baking pan, cut it into squares. To garnish simply, top with a light dusting of confectioners' sugar. To dress up the cake, spoon several tablespoons of the Roasted Strawberries onto one side of each plate; on the other side of the plate drizzle a small pool of the balsamic glaze, and smear it lightly with the back of a spoon. Drizzle more balsamic glaze over the cake if you like. Set a cake slice on top the strawberry syrup, and top the cake with a spoonful of Herbed Crème Fraîche. Spoon any remaining crème fraîche into a bowl and set on a platter with leftover halved strawberries to pass so guests can add extra if they like.
HERBED FREGOLA
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring a saucepan of salted water to a boil. Add 1 1/4 cups fregola and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl; add 2 tablespoons butter and the zest of 1/2 lemon and toss. Stir in 1/4 cup chopped dill and 2 tablespoons chopped chives; season with salt and pepper.
MARINATED PAZZO BERRIES WITH BALSAMIC VINEGAR
Provided by Michael Chiarello : Food Network
Categories dessert
Time 27m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the strawberries in a bowl.
- In a small bowl, whisk together the vinegar, sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar.
- Pour the marinade over the berries and gently toss to coat.
- Divide the biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dollop of marscarpone. Serve immediately.
FRAGOLO -- FRAGOLA -- FRAGOLI LIQUEUR (STRAWBERRY LIQUEUR)
Fragolo is a very sweet Italian strawberry liqueur that is a great digestivo or after dinner drink. The liqueur not only tastes great but is a beautiful feast for the eyes. Very easy recipe...the hardest part is waiting 7 months for it to macerate. Be sure to shake it when you peek in on its progress. Pour it in an elegant bottle and seal with wax and give as a gift. Hopefully, your friend will share. A tablespoon in a pie crust or added to strawberry pie has phenomenal results.
Provided by NcMysteryShopper
Categories Beverages
Time 5m
Yield 1 Bottle
Number Of Ingredients 5
Steps:
- Rinse strawberries and hull.
- Place in a 2 Quart jar with tight fitting lid. Add the remaining ingredients, seal, and steep for a month in a dark place. Gently shake them once or twice a day during this period.
- After one month, pour the liqueur through a wire mesh strainer and into a bowl. Let the strawberries drain well. Strain again using a coffee filter or paper filter and then transfer the liqueur into a clear glass bottle.
- Cork the bottle, let it set for about 7 months.
Nutrition Facts : Calories 1463.7, Fat 1, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 376.1, Fiber 6.8, Sugar 365.6, Protein 2.3
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