Ingredients
1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup light brown sugar
14 pecan halves
1 cup cake flour (not self-rising)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon dark rum
4 fresh cherries, halved and pits removed
Directions
Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.
Preheat the oven to 375 degrees F.
Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.
Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.
Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.
Serve cake warm or at room temperature.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/pineapple-upside-down-cake-recipe/index.html?oc=linkback
Wednesday, July 24, 2013
Homemade Milk Caramels
Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:
1 Combine all ingredients.
2 Cook 6 minutes, stirring every two minutes.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:
1 Combine all ingredients.
2 Cook 6 minutes, stirring every two minutes.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container
Monday, July 15, 2013
Bret and Alex's Creamy Tomato and Garlic Soup
Bret and Alex's Creamy Tomato and Garlic Soup
Yield: 6 Servings
Ingredients
3 lbs ripe Roma tomatoes
1 1/2 heads garlic (90g)
3 1/2 Tbsp extra virgin olive oil
1 large yellow onion, chopped (1 1/3 cups)
1 (28 oz) can crushed tomatoes (I prefer Contadina or Muir Glen)
1 (14 oz) can low-sodium chicken broth
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp granulated sugar
1/3 cup chopped fresh basil, plus more for garnish
1 c. heavy cream
fresh croutons, crusty bread or crackers, for serving
Directions
Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile place garlic on a baking dish (I just used an oven safe glass bowl) and drizzle 1 1/2 tsp of olive oil over garlic. Cover dish with foil and bake garlic in preheated oven until soft, about 30 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst immediately transfer to ice bath and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.
Heat remaining 3 Tbsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 45 minutes - 1 hour (you can simmer it up to an hour longer over low heat, just cover with lid after 1st hour). Puree soup with an immersion blender if desired (if you like it slightly chunky no pureeing is necessary) or process in batches in a blender, filling blender only halfway each time and removing cap in lid and covering with a dish towel (to allow heat to escape and prevent the blender from bursting). Stir in heavy cream. Serve warm with fresh croutons, shredded Asiago cheese and sprinkle top with fresh basil.
Recipe Source: Cooking Classy
Yield: 6 Servings
Ingredients
3 lbs ripe Roma tomatoes
1 1/2 heads garlic (90g)
3 1/2 Tbsp extra virgin olive oil
1 large yellow onion, chopped (1 1/3 cups)
1 (28 oz) can crushed tomatoes (I prefer Contadina or Muir Glen)
1 (14 oz) can low-sodium chicken broth
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp granulated sugar
1/3 cup chopped fresh basil, plus more for garnish
1 c. heavy cream
fresh croutons, crusty bread or crackers, for serving
Directions
Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile place garlic on a baking dish (I just used an oven safe glass bowl) and drizzle 1 1/2 tsp of olive oil over garlic. Cover dish with foil and bake garlic in preheated oven until soft, about 30 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst immediately transfer to ice bath and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.
Heat remaining 3 Tbsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 45 minutes - 1 hour (you can simmer it up to an hour longer over low heat, just cover with lid after 1st hour). Puree soup with an immersion blender if desired (if you like it slightly chunky no pureeing is necessary) or process in batches in a blender, filling blender only halfway each time and removing cap in lid and covering with a dish towel (to allow heat to escape and prevent the blender from bursting). Stir in heavy cream. Serve warm with fresh croutons, shredded Asiago cheese and sprinkle top with fresh basil.
Recipe Source: Cooking Classy
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