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Brown Sugar Glazed Cake
Directions
Butter and flour for Bundt pan
2 cups, minus 2 tablespoons, sifted all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups superfine sugar
3 large eggs
2/3 cup milk
1 tablespoon vanilla extract
For Glaze
1 cup light brown sugar, firmly packed
3 tablespoons cold water
Method
Preheat the oven to 375 degrees. Butter and flour a 9-cup Bundt pan and set it aside.
Sift together the flour, baking powder and salt; set aside. Cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each.
Add the dry mixture in three parts, alternating with milk.
Stir in the vanilla and pour the batter into the prepared pan.
Bake on the center oven rack for 35 minutes or until a cake tester comes out clean.
Allow the cake to cool in the pan for 15 minutes. Remove from the pan and cool on a rack.
To make the glaze, place the brown sugar and water in a medium saucepan over medium heat. Let boil until the liquid reaches 234 to 240 degrees on a candy thermometer. Do not stir at any time during cooking. Remove from the heat and place the pan in a bowl of ice water. When the glaze is thick enough to spread, place the cake on a rack set atop a layer of waxed paper. Smooth or pour the glaze over the cake, letting it drip down the sides.
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Thyme Rice Salad With Black-eyed Peas And Roasted Red Peppers
Ingredients
6 tablespoons mild vegetable oil, such as canola, divided
1 large onion, peeled, finely chopped
1 1/2 cups long-grain white rice, preferably Texmati
3 cups water
2 cans (15 ounces each) black-eyed peas, drained and rinsed
2 red bell peppers, roasted, peeled, seeded, diced
8 green onions, washed, thinly sliced
1 tablespoon finely chopped fresh thyme leaves
1/4 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup red wine vinegar
3 to 5 dashes hot sauce
Salt and freshly ground black pepper
Directions
Heat 2 tablespoons of oil in a medium saucepan with a tight-fitting lid over medium-high heat. Add the onion and cook, stirring, until it's soft, about 5 minutes; do not brown. Add the rice and stir to coat it with the oil. Add the water, stir and bring to a boil. Reduce the heat to very low, cover the pot and cook undisturbed for 18 to 20 minutes, until the rice is soft and has absorbed all the liquid. Remove the lid and fluff the rice with a fork.
Combine the black-eyed peas and rice in a large serving bowl and fold in the red peppers, green onions, chopped thyme and parsley. In a small bowl, whisk together the vinegar, hot sauce and the remaining 4 tablespoons oil, pour the mix over the rice mixture and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature. This salad can be made a few hours in advance, covered and set aside at room temperature.
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Sesame Chicken
Ingredients
8 tablespoons soy sauce, divided
4 teaspoons dark sesame oil, divided
4 chicken breasts, skinned, boned, cut into 1-inch chunks
Wooden skewers
2 tablespoons honey
2 tablespoons dry sherry
2 teaspoons grated fresh ginger
2 green onions, washed, ends removed, chopped
6 tablespoons sesame seeds, toasted
Directions
In a plastic sealable bag, mix four tablespoons of soy sauce and two teaspoons of sesame oil together. Add the chicken chunks and marinate briefly, about 15 minutes. Drain the chicken chunks and thread them on the skewers. Prepare a charcoal grill or preheat grill to medium. Grill the skewers, basting with any remaining marinade, from 5 to 10 minutes, depending on the heat. The chicken is done when all the pink is gone and they are white in the center. Discard any remaining marinade.
In a small bowl, mix the remaining soy sauce and sesame oil with the honey, sherry, ginger and green onions, and top the hot chicken with the sauce. Refrigerate, covered, overnight or at least 2 hours. Sprinkle with toasted sesame seeds before serving. Reheat 10 minutes at 350 degrees or serve cold.
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Benne Seed Cheese Wafers
Ingredients
1 pound Colby or sharp cheddar cheese, grated
1 3/4 cup flour
1/2 cup unsalted butter, softened, cut into chunks
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt
1/2 cup benne seeds (sesame seeds)
Directions
In food processor fitted with the metal blade, process the cheese, flour and butter. Pulse but do not over-mix. Add the cayenne and salt. Pulse to combine.
Remove the mixture and form it into three or four logs 1 inch in diameter.
Place the sesame seeds on waxed paper and roll the logs in the seeds to coat. Wrap tightly in plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350 degrees. Slice the logs into 1/4-inch thick wafers.
Line baking sheets with parchment paper and place the wafers on the paper. Bake for 10 to 15 minutes or until golden.
Remove and cool 2 minutes on the baking sheets before removing and cooling completely. |
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