Jul 5, 2011

eat your heart out!


4th of July Barbeque

I'm sure many people had ribs as their 4th of July meal, we did too!
It's a fantastic excuse to eat ribs and me, arnab, and our mom definitely exploit any excuse to eat ribs. ;)

arnab barbequed both the ribs and the chicken but he braised the ribs before putting them on the grill (this ensures that your ribs are more edible and less charred.)

The chicken:


The pork ribs:


And for dessert I made Angel Food Cake with Three-Berry Compote:


For the recipe click the "Read more" below!

Angel Food Cake with Three-Berry Compote
(from the Food & Wine 2007 Annual Cookbook)

 Recipe
 (serves 10)

Ingredients

Cake
1.    10 large egg whites, at room temperature
2.    1 1/2 teaspoons cream of tartar
3.    3/4 cup granulated sugar
4.    1/4 teaspoon pure vanilla extract
5.    1 cup cake flour
6.    3/4 cup confectioners' sugar
7.    1/4 teaspoon salt

Compote
1.    2 pints strawberries, sliced
2.    2 pints raspberries
3.    1 pint blackberries (I used blueberries)
4.    1/2 cup granulated sugar
5.    3 tablespoons fresh lemon juice

Directions
Making The Cake:
Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.

In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.

Making the Compote:
In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
*Note: I didn't this time but next time I am thinking of leaving about half of each fruit out of the cooking stage and then serving the cake with both the compote and the leftover fresh fruit. After making it I saw that the compote was much more than enough, for us at least. And I think, especially during the summer, that the warm, juicy compote and the fresh fruit would be a wonderful combination. 

Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.


If you have any questions feel free to ask!
Happy Eating!
Cheers!

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