Fruit And Nut Cake - Making Holidays Special

Cakes are one of the most favorite delicacies for people all over the world. People enjoy cakes on all sorts of occasions. It is also worth mentioning that cakes are not new but centuries old. Christmas is one of those occasions when the biggest and heaviest cakes are made. A definite reason cannot be established for why you prepare the heaviest cake on Christmas, but it is a really enjoyable for everybody. Fruit and nut cake is one special type of cake that has been the favorite of people for long. Similar is the case of fruit and nut log, which are snacks, made from some real dry fruits.

Most of the times, people presume that they can enjoy a fruit cake only at Christmas time. This is not the case though. Basically, making a fruit cake is a long job and requires a lot of patience. This is because all the fruits and nuts to be added to the cake need have to be soaked in either rum or brandy for a few days beforehand only. Another alternative that you have at your disposal is to reach the nearest confectionary store and buy a cake. Though, it is very widely known that a homemade cake is far better than the one bought from market.

Another fact worth knowing about fruit cakes is that in many countries you can eat Fruit Logand cakes only during holidays. Also at many places, people try to avoid the use of alcoholic beverages such as rum or brandy in preparing the cake. They generally prefer fruit juices so that the cake can be eaten by even those people who don't drink alcohol.

Eating cakes on special occasions have become a tradition now. This tradition has seen a lot of changes lately. People are getting more aware of their health and physique. People are always on a look out for healthier snacks but that doesn't means that fruit cakes have lost their sheen in anyway. Also, fruit cakes have an advantage. A piece of cake that has been prepared in alcohol would stay fresh for almost a year so you don't have to worry about the cake getting stale or anything as such. All you have to do is to enjoy your piece of cake.

Pastilla Nash is one of the Leading company who Offers Prune and Walnut cake and Fruit and nut cake for Dinner Party and some special party at affordable price.

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Strawberry Shortcake

For the Fourth of July I made a perfect berry shortcake that was patriotic in its presentation, but also super fast and easy. I loved that this shortcake recipe doesn't use sugar, but honey instead. It makes me feel like it's a little healthier, plus I love honey. Recipe altered from Food Network Magazine.

1 pound cake (I didn't have time to make one, so I just bought one at the store. You could also use angel food cake.)
2 pints strawberries or mixed berries (I used mainly strawberries, but added blueberries too so I could have the red, white and blue thing going on.)
1/4 cup honey
1/3 cup water
pinch of salt
whipped cream

Wash the berries, slice the strawberries and place in a bowl. Set aside. In a small pot, add the honey and water and bring to a simmer over medium heat; add a pinch of salt. Stir and allow to simmer for 5 minutes so everything dissolves together. Remove from the heat and allow to cool.

Pour the honey/water mixture over the berries and stir. Cover and set aside until ready to serve. (I made this the night before.)

When ready to serve, slice the cake and top with the berries and whipped cream.

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White Sangria

Here's a sangria recipe if you prefer white wine or just want to try something a little different. Recipe courtesy of Ellie Krieger.



Ingredients

1 (750-ml) bottle white wine (pinot grigio or sauvignon blanc)

1/2 cup brandy

1/4 cup orange liqueur (Cointreau or triple sec)

2 tablespoons superfine sugar (you could use simple syrup instead)

1/2 cup orange juice

1/2 cup club soda

1 medium unpeeled orange, sliced

1 unpeeled lemon, sliced

1 unpeeled lime, sliced (I added this)



Directions

In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon slices, and chill. Serve over ice.

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Key Lime Pie

This was my first key lime pie ever (baking, of course, not eating. On my honeymoon in Key West I ate a piece every single day we were there). This recipe is courtesy of Joe's Stone Crab. In case you were wondering, the differences between key limes and regular limes are that key limes are smaller, more acidic, have a more tart flavor, a stronger aroma and are yellow compared to green.



Ingredients

Graham Cracker Crust:

1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs

5 tablespoons melted unsalted butter

1/3 cup sugar



Filling:

3 egg yolks

2 limes, zest grated (about 1 1/2 teaspoons)

1 (14-ounce) can sweetened condensed milk

2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)



Topping:

1 cup heavy or whipping cream, chilled

3 tablespoons of confectioners' sugar



Directions

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.



For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.



For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream





This is how many key limes it takes to yield enough juice to make two pies.





Finished product

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Fresh Figs

About a week ago, I saw on Facebook that Fresh Market had fresh figs coming in and I got really excited. I've had figs before at restaurants and catered functions, but I haven't actually ever made them myself. They're great in salads, paired with cheese and make a great appetizer.

I prefer black mission figs. Cut them in half, stuff with a little goat cheese and wrap each half with a piece of prosciutto. Roast for 10 minutes in a 400 degree oven. You could also use pair with blue cheese or fresh ricotta.

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Flag Cookie Cake

Here is the picture of my flag cookie cake that I made this Fourth of July. (The instructions are listed in the previous post.) It could probably have been a little prettier, but you get the gist. It sure did taste good though. There wasn't a crumb leftover.

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Fourth of July Desserts

Here is an article I wrote for Tampa Food Examiner on festive dessert ideas for Fourth of July. In full disclosure, I haven't actually made these yet, but they should work and I plan on making the flag cookie cake for my celebratory events. Enjoy!

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Paula's Peach Upside Down Cake

You might remember my excitement a few days ago when I received my Paula Deen's Best Desserts magazine in the mail. Well, I have tried out a few of the recipes and so far the overall consensus is excellent, especially this peach upside down cake I made for a barbecue yesterday. Peach desserts are quickly becoming my favorite type of dessert. See the Easy Peach Shortbread Tart and the Peach Crisp I made last year. Not only do I love the flavor, but you don't have to worry about finding perfectly ripe peaches. If they are still firm, it doesn't matter because when they cook they will soften and the great flavor will come out.

Ingredients:
1/4 cup butter, melted
3/4 cup firmly packed brown sugar
2 firm ripe peaches, peeled, pitted and chopped
1/4 cup finely chopped crystallized ginger (I actually left this out because I am not a huge fan of ginger, but absolutely use it if you like it.)
1/2 cup butter, softened at room temperature (I always prefer to use unsalted butter for baking)
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 and 3/4 cup cake flour
1 tsp baking powder
1/4 tsp salt (omit if you use salted butter)
2/3 cup whole buttermilk

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.

Pour melted butter into prepared pan. Sprinkle evenly with brown sugar. Top with peaches and ginger, if using; set aside.

In a large bowl or the bowl of your standing mixer, beat 1/2 cup softened butter with sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a small bowl, combine flour, baking powder and salt; sift twice. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. (So add a third of the flour, then half the buttermilk, a third of the flour, the rest of the buttermilk and finish with the rest of the flour.) Pour over peaches in prepared pan.

Bake for 35-40 minutes or until a wooden pick inserted in center comes out clean. (Mine took about 45 minutes, but it all depends on the oven.) Let cool in pan for 10 minutes. Run a knife around edges of cake to release sides. To flip seamslessly, place a serving plate upside down over the cake pan. Holding the two together, flip over and pull off the cake pan. It should come loose with no problem. Serve cake warm, I recommend a la mode.

Here's the cake right out of the oven.

Here's the finished product, upside down.

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Citrus Grilled Chicken Over Mixed Field Greens

Here is a very healthy, fresh and flavorful meal. Great for summertime!

Ingredients:
2 lemons, zest and juice, divided
1 lime, zest and juice
1 garlic clove, passed through a garlic press
olive oil
1 tsp dijon mustard
2 chicken breasts, split in half into cutlets
mixed organic greens
roasted sunflower seeds
goat cheese

In a medium bowl, zest one of the lemons and the lime. Add the juice from both and the garlic. Whisk in some olive oil, about 1/3-1/2 cup. Place the chicken in the bowl and coat well. Let marinate for 10 minutes.

Heat a nonstick grill pan or skillet over medium high heat. Place the chicken on the grill and cook for about 4 minutes per side, until cooked through. Remove to a pan and let rest for a minute, slice.

For the dressing, whisk the juice from the other lemon with the mustard. Slowly add in a little olive oil, about 1/3 cup. Place some field greens on each plate, crumble a little goat cheese and sprinkle with sunflower seeds. Add some of the dressing and top with the chicken.

You could also use an orange along with the lime and lemon if you wanted.

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Book Club Eats: Apple-Cheddar Salad

I have been wanting to make this salad for awhile, and my book club gathering was the perfect opportunity. This recipe is courtesy of my Cuisine at Home magazine. The only thing I omitted from the salad was the pecans. One of my friends is allergic to nuts, so I didn't want to kill her, she is one of my favorite people. I had meant to prepare the pecans and serve them on the side, but I forgot to even buy them.

Ingredients:
1 Tbsp unsalted butter
1 cup pecan halves or pieces
1 Tbsp sugar
pinch of salt

Toast the pecans in the butter, sugar and salt in a small saute pan over medium heat for about 3 minutes; set aside.

For the vinaigrette:
1/4 cup white wine vinegar
1/4 cup olive oil
2 Tbsp fresh chives
1 Tbsp sugar
1 tsp Kosher salt
1/8 tsp cayenne pepper
1/2 cup heavy cream (I used half & half)

Combine the vinaigrette ingredients in a bowl and whisk in the cream.

Salad ingredients:
1 Braeburn apple, cored and sliced
1 bag salad mix
sharp white cheddar, shaved

Toss 1/3 of the dressing with the salad mix, apples and pecans. Garnish with the cheese. Save the remaining dressing for another use.

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Oatmeal Craisin and White Chocolate Chip Cookies

I love oatmeal raisin cookies, but I really love Craisins, so I decided to swap them out. But you could really use any type of dried fruit. I had some leftover white chocolate chips that I decided to throw in, too. It made a great combination.

Ingredients:
1 cup unsalted butter (2 sticks) at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp pure vanilla extract
1 and 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
3 cups rolled oats
1 cup dried Craisins
1 cup white chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine the dry ingredients into a mixing bowl. Add to butter mixture and stir until well blended. Fold in the Craisins and white chocolate chips. Drop by teaspoonful onto a greased or parchment-lined baking sheet. Bake about 12 minutes, or until lightly golden. Cool.

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Easy Peach Shortbread Tart

I am doing a little private cooking gig for a friend of mine of Wednesday night. She requested a peach shortbread and I found this great recipe, but I had to test it out first, which I did yesterday. This is delicious. The crust is buttery and crumbly. I know I just made peach crisp, but peach season doesn't last long, so you gotta take advantage. I think peach desserts are quickly becoming my favorite. Now, if you'll excuse me, I'm going to go get a slice.

Ingredients:
Makes one 9-inch tart
2 sticks (1/2 pound) unsalted butter, at room temperature
3/4 cup sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
4 large egg yolks (reserve the whites for egg wash)
2 and 3/4 cups all-purpose flour

For the Filling:
2 pounds fresh peaches, not too soft, ripe but firm (about 4 peaches)
2 tablespoons dark rum (I actually left this out because I didn't have it on hand and didn't feel like buying any. Tart was still great, but by all means use it.)
1 tablespoon flour
1/2 cup sugar
2 tablespoons sanding or coarse sugar

1. Preheat oven to 350 degrees F. Prepare the pan by lining a 9- or 10-inch springform pan with a parchment or waxed-paper circle. Lightly butter or spray with vegetable cooking spray, the sides of the pan and the parchment. Set aside.

2. To make the dough: In a mixing bowl, beat the butter with the sugars on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides, then add the vanilla and the egg yolks one at a time, beating a few seconds after each one. Beat until smooth and light, about 1 minute. Add the flour in 2 parts, mixing on low until just combined but not overmixed. Divide dough into 2 equal pieces. Place half of the dough into the prepared pan and press it out evenly on the bottom and up 1 inch on the sides. Cover the pan and remaining dough with plastic wrap and set aside. (I recommend using a little more than half for the bottom crust. I felt the top crust was a little too thick. It's better if the bottom crust is thicker.)

3. To make the filling: Peel peaches by using the blanching method. Bring a large pot of water to a heavy rapid boil over high heat, and then add peaches. Let peaches stand in the water for 30-45 seconds then transfer immediately with a slotted spoon into a large bowl of ice water. Let sit in the ice water for 5 minutes or until chilled. Remove from ice water.

4. Cut peaches into large wedges and peel the skins off, they should remove easily. In a bowl, toss the peaches with the rum. Combine the flour and sugar in a small bowl and toss in with the peaches, coating well. Pile fruit into the dough-lined springform pan.

5. For the egg wash, whip the reserved egg whites in a small bowl until slightly frothy. Set aside.

6. On a lightly floured surface, such as a cardboard disc or big piece of plastic wrap, press out the remaining piece of dough to 9 or 10 inches diameter. Slide it onto the filling and press it into place. This top crust should fit just inside the dough that extends up the sides of the pan and come all the way to its edges. Carefully seal the seam where the top joins the side dough, making sure the edges are straight and even.

Then brush the top lightly with the egg wash and poke the top with a fork in 5 places. Sprinkle with coarse sugar.

7. Bake in preheated oven about 55-60 minutes or until golden brown and filling is bubbling out a bit. Then cool to room temperature before removing the sides. You may want to run a knife along the sides before unmolding. (Be sure that the parchment paper is not stuck on the tart when serving.)

8. To serve: Top tart, warm or at room temperature, with whipped cream, vanilla or peach ice cream, if desired.

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Peach and Blueberry Crisp

This was the most amazing fruit crisp I have ever had. I made it yesterday for Father's Day. I love the peach, but you could use any fruit that is in season at the time. Plums would be great, all blueberry, strawberry, apple, mixed berry, etc. The crumble on the top is the best, too. I was inspired by a Barefoot Contessa recipe. Serve with vanilla ice cream of course.

Ingredients:
5-6 peaches
1/2 cup granulated sugar, plus an 1/8 of a cup
1/2 cup brown sugar, packed, divided in half
3/4 cup all-purpose flour, plus 1 tablespoon
1/4 - 1/2 pint of blueberries
1/8 tsp salt
1/2 cup quick-cooking oats
1 stick of cold butter, diced (very important that it is cold, NOT room temperature)

Preheat the oven to 350 degrees. Butter the inside of a 1 and 1/2 quart oval baking dish. (Corningware) Immerse the peaches in boiling water for 30 seconds, then place in cold water to shock. This makes peeling the peaches easier and gets the juices flowing. Peel the peaches and cut into thick wedges. Place in a large bowl, add the 1/8 cup of sugar, 1/4 cup of the brown sugar and 1 Tbsp of flour. Toss well. Gently mix in the blueberries. Pour the mixture into the baking dish and gently smooth the top.

Now in the bowl of a standing mixer, combine the 3/4 cup flour, 1/2 cup sugar, the other 1/4 cup brown sugar, salt, oats and cold, diced butter. Mix on low with a paddle attachment. It will take a couple of minutes but the mixture will be crumbly with the butter turned pea-sized. You'll know when you see it. There is a visible change. Sprinkle evenly on top of peaches and blueberries. Bake for 1 hour until the top is golden brown and the juices are bubbly.

* The other great thing about this crisp is if you have a couple of peaches that aren't quite ripe, they'll soften when they bake.

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The Best Part of Winter in Florida...

No, I don't mean the weather, which isn't half-bad. While you northerners are freezing your butts off, we Floridians are enjoying 70 degree temperatures and sunny skies. We are also enjoying fresh, delicious, juicy strawberries that come from Plant City, the winter strawberry capital of the world, which also happens to be located in the same county I reside. I just had my first taste of the season yesterday. It isn't quite the peak of the season yet, but they were still delicious and a gorgeous deep red. I see a lot of strawberry shakes, smoothies, pies, and of course shortcake in my near future.

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