Gotcha! This is a perfectly delightful cake. It is quick and easy to make as you use a cake mix but it is as different to make as can be.
Each slice will look like a sun-kissed peach with a cinnamon kick.
- 1 pkg. white cake mix
- 2 pkg. cream cheese (not light)
- 5 large eggs
- 2 medium ripe peaches, peeled and sliced in wedges
- 1/3 – 1/2 cup of red cinnamon Hot Tamale candies, frozen
In your electric mixer combine the cake mix, cream cheese and 5 large eggs. Mix until smooth (about 2 minutes). Spray a bundt cake pan with Pam really well and spoon 1/2 of the cake into the prepared pan.
Arrange the peaches all around making sure they do not touch the cake pan. You should be able to get 2 rows all around the cake without touching the pan edges.
Remove the candies from the freezer and place in a sealable plastic bag. Get out the trusty rolling pin and smash the candies almost to crumbs. Sprinkle these on top of the sliced peaches and top with the remaining cake mixture.
In a preheated oven at 350 degrees, bake the cake for 35-45 minutes until the cake tests done.
Cool on a rack completely. Drizzle with a glaze made from 1/2 sifted icing sugar and 1-2 tbsp. lime juice.
Fresh Peach/Pistachio/Raisin Cake
This is the season of peaches and yes, we have our own peach tree. Right now, the branches are really drooping from the weight of them all, so it is time to get busy…desserts, jam making….on and on.
- 1 1/4 cups Crisco oil
- 1 1/4 cups sugar
- 1/2 cup packed dark brown sugar
- 4 extra large eggs
- 3 cups flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. nutmeg
- 3 1/2 cups peeled, diced peaches
- 1/2 cup golden raisins
- 1/2 cup coarsely chopped pistachios
Beat the oil, sugars and eggs in your mixing bowl. Combine the next 6 dry ingredients. mixing well to combine.
Add the peaches, pistachios and raisins, stirring until just combined. Spread out in a 10 inch tube pan (angel food pan) that you have sprayed with Pam.
Bake in a preheated 325 degree oven for about 1 1/2 hours or until a toothpick inserted in the centre, comes out clean.
Cool 15 minutes on a rack and then invert onto the rack until it cools completely.
To serve, sprinkle the cake top with icing sugar or add a generous dollop of whipped cream on each slice, once plated.
Enjoy!
Peach Cocktail Sauce
At a cooking class last night at Walnut Beach Resort, Chef Justin prepared a sauce you would never in a million years think would work BUT IT DOES.
We were having grilled shrimp (recipe tomorrow guys) and this sauce. Everyone was taking the end of the shell and scooping up every last drop in the shot glass.
- 2 x 100 gram container of peach yogurt
- 2 ripe peaches pitted
- 3 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1 tbsp. hot horseradish (yup!)
- pinch of salt
- 1 tbsp. oil
Take the pitted peaches and lightly oil them (skins still on at this point)
Place them on a hot grill and grill until they become seared and the skin begins to peel. Peel the skins off and set them aside to cool.
Mix the balance of the ingredients in a small bowl. Once the peaches have cooled, dice them as small as you can and add to the yogurt mixture. Mix well and then divide into two bowls.
Take one bowl with half the sauce and puree it briefly until smooth. Now mix the two together and mix well.
These will be served with the Himalayan Salt grilled prawns.
Damn these are good and you did it again!
Cream of Cauliflower and Parsnip Soup With Scallops
This is another wonderful, delicious way to serve scallops. The soup is also good, don’t get me wrong. Together they make an awesome winning appetizer. Hey Boss, do I now get that raise?
- 1 leek, white and pale green parts only, thinly sliced
- 3 tbsp. butter
- 1 garlic clove, chopped
- 1/2 large cauliflower, in florets
- 1 lb . parsnips, washed, peeled and thinly sliced
- 2 1/2 cups chicken stock
- 1 1/2 cups heavy whipping cream
- pinch of salt and white pepper
- 6 large scallops
- olive oil
In a soup pot, sweat the leek in butter for 8 minutes without browning. Add the garlic and cook 1 more minute.
Add the cauliflower, parsnip, stock and cream. Bring to boil and simmer for about 15 minutes. Make sure the parsnip is completely cooked through. Blend is several batches until smooth. Season to taste and set aside.
Preheat a skillet for 3 minutes and in a small amount of olive oil, brown them for 1 minute. Turn and brown the other side until they are cooked but still soft. Do not over cook or you will have rubber. Remove from heat and keep warm.
Ladle the piping hot soup into deep soup bowl, place one scallop in the center.
Now to raise the bar…..make a cumin froth by using 1/4 cup cold milk and 1 tsp. ground cumin . Use a frother to make a froth. Garnish around the scallop with a half circle on one side of the bowl. Add a pinch of microgreens and holy schamoley….what a dish!.
Summer Party Mini Verrines
Unless you have a seafood allergy, I have never known anyone who did not like (make that – love) scallops. What great way to bring your “A” game to the patio/deck for one and all.
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup whole milk
- 1 small piece of lime peel
- pinch of pepper
- 6 tbsp. of the heaviest whipping cream you can buy
- 3 oz. Asiago cheese, grated
- 1 tbsp. coconut oil
- 24 button mushrooms, quartered
- 48 small scallops
- 1 tsp. butter
- 2 tbsp. panko crumbs
- 2 tbsp. grated Asiago cheese
- 2 tbsp. fresh Italian parsley, finely chopped
In a small pan, cook the butter and flour over medium heat for 30 seconds, stirring constantly. Add the milk, thyme and pepper, combining well. Cook now for 3 minutes until thickened.
Remove from heat, add the cream and cheese and return the sauce to the stove, reducing the temperature to low. Stir now until the cheese has melted. Season to taste and keep warm.
Heat the oil in a pan and cook the mushrooms until the liquid has gone and they are starting to brown (6-8 minutes). Remove from pan and keep warm as well.
Season the scallops, place a saute pan over the heat, add the butter and when sizzling, sear the scallops in two batches for 30 seconds on each side.
Combine the panko crumbs, cheese and parsley.
Set out 24 shot glasses. In each glass, place a heaping tbsp. of warm bechamel on the bottom, top with 4 pieces of mushrooms, add two scallops and finish with the breadcrumb mixture.
Serve immediately.
Pancetta Crisps With Chevre And Fresh Figs
To die for! Yup, these would melt the coldest heart in seconds. The pancetta takes the place of bread and makes snack time a dream.
- 12 thin pancetta slices
- 12 argula leaves
- 12 tsp. soft fresh goat cheese
- Homemade fig jam (store bought if you must)
- 6 fresh figs, cut in half
- fresh thyme, chopped
Preheat oven to 400 degrees. Place pancetta on a parchment lined cookie sheet, baking until crisp – up to 15 minutes. Cool for 15 minutes.
Top each slice with 1 argula leaf, 1 tsp. goat cheese, 1/4 tsp. jam and 1 fig cut in half. Sprinkle with thyme and a light touch of freshly ground pepper.
Pour the wine, crack a beer. Yum!
Thai Seafood Lasagna
Living on the edge here….It is not hot-hot and a delightful take on Italian lasagna.
- 2 tbsp. butter
- 1/2 – 1 tbsp. red curry (depends on your taste)
- 1 cup coconut milk
- 3/4 cup whipping cream (36% if you can find it)
- 4 kaffir lime leaves, center rib removed, torn up
- 3 tsp fish sauce
- 1 tbsp. sugar
- 8 oz. shrimp, cleaned, shelled
- 8 oz. scallops, muscle removed
- 8 oz. crab meat, free of any cartilege
- basil and coriander leaves, to taste
- 3 zucchini, cut in thin strips and blanched
- 2 rice lasagna noodles, cooked al dente
- 4 cups mozzarella cheese, shredded
In a sauce pan melt the butter, add the curry paste and cook for 60 seconds. Add the milk, cream and leaves. Bring to a boil and simmer for 5 minutes. Stir to blend well. Season with the fish sauce and discard the lime leves.
Add the seafood and bring to the boil for 2 minutes, stirring gently. Remove from heat and add herbs. Stir together and let cool down.
Using a 13 x 9 inch baking dish, place a layer of noodles, half the seafood mixture and half the zucchini and one third of the cheese. Repeat the layering, ending with a layer of noodles and top with remaining cheese. Cover with tin foil and bake in the oven for 35-40 minutes until it bubbles and the cheese is melted.
Serve with a crisp salad and a lovely chilled Pinot Gris.
New Take On Ambrosia
This is a new take on ambrosia fruit salad and is very refreshing. On a hot summer morning, on the deck, at the beach…..it would be terrific.
- 2 cups plain greek yogurt
- 1 cup whipping cream
- 2 1/2 tbsp. honey
- 1 tsp. lime zest
- 2 cups coarsely chopped FRESH pineapple
- sliced fresh fruit like papaya, blackberries, raspberries, and peaches for serving
- shaved coconut or unsweetened shredded coconut, toasted
- 1/2 cup mini marshmallows
- freshly grated nutmeg when serving
Whisk together the yogurt, cream. honey and zest in a bowl until it thickens and holds soft peaks.
Divide the pineapple evenly among 8 dishes (bowls). Top with the yogurt mixture and then, evenly, divide the fruit and top with the toasted coconut. A very light sprinkling of nutmeg will finish it off.
*Note: If you find this is not sweet enough, drizzle some honey over the top.
Salted Caramel Dessert
Everyone seems to love the combination of sweet and salty and this, my friends, is probably going to the top of your “favourites” list.
- 1 1/2 cups whipping cream (36%) if you are lucky enough to find it
- 1 cup whole milk
- 1 large egg
- 1 large egg yolk
- 4 tbsp. cornstarch
- 3/4 cup dark brown sugar
- 1/2 tsp. fleur de sel
- 1/4 cup cold water
- 2 tbsp. butter
- 1 tbsp. spiced rum
For the pudding combine the cream and milk and set aside. In another bowl, beat the eggs and cornstarch and set aside. In a saucepan, combine the brown sugar, salt and cold water. Cook until the sugar turns a deep golden brown.
Add the cream mixture slowly to avoid splashing. The caramel will harden but continue to stir to dissolve it once again. Pour the hot mixture slowly over the egg mixture, whisking quickly.
Raise the heat to medium and cook until the mixture coats the back of a spoon. Remove from the heat (for sure) and add the butter and rum. Stir well to mix completely and pour into 6 of your prettiest glasses. Cover with plastic wrap, making sure it touches the surface of the pudding and place in the refrigerator overnight.
Sauce
- 1/3 cup whipping cream
- 1/2 cup vanilla bean, split lengthwise
- 1 tbsp. butter
- 1 tbsp. corn syrup
- 1/4 cup sugar
In a small saucepan,. bring the cream and vanilla bean to a boil. Remove from the heat, add the butter and set aside to cool to room temperataure. In another pan (sorry) add the corn syrup, sugar and 2 tbsp of water. Cook until it become a golden colour. Remove from the heat and SLOWLY add the cream, stirring until the caramel is completely dissolved. Scrape the seeds from the vanilla bean and add to the caramel. Discard the bean. Let cool to room temperature.
When ready to serve, remove the plastic wrap, divide the caramel sauce equally among the dishes, add a spoonful of creme fraiche or plain greek yogurt and a sprinkle of fleur de sel.
Blackberry/Mango Individual Pies
Mango and Blackberries make a super combination and , in this dessert, each person gets their own…no way you will want to share this with anyone. Serve these warm with either mango ice cream or really good quality ice cream.
- 1 large mango (pitted, peeled and diced)
- 2 cups blackberries, washed and patted dry
- 7 tbsp. sugar
- 1 tbsp. corn starch
- 1 tbsp. lime juice (freshly squeezed)
- 1 x 1 lb. pkg. phyllo, cut into an 8 x 8 inch square
- Butter flavoured vegetable spray
Heat oven to 425 degrees and lime a baking sheet with parchment paper. Set aside.
In a bowl, combine the mango, blackberries, 1 tbsp. sugar, cornstarch and lime juice and toss well to coat the fruit.
Place one sheet of phyllo in front of you, with a corner facing you and spray with the butter spray, sprinkle a 1/2 tsp. sugar over the surface and repeat this with three more sheets of the phyllo, laying them on top of each other.
Place 2 heaping tsp. of fruit 1/3 of the way from the bottom of the phyllo. Fold left and right points over the filling, overlapping by 1 inch. Fold the bottom corner up, enclosing the filling. Loosely roll up to form a cylindical shape about 4 1/2 – 5 inches long.
Repeat this until all the phyllo and fruit are used up- should make 8. Spray the tops and sides of the pastry with the butter spray and sprinkle with the remaining sugar.
Bake until a deep golden colour and turn the baking sheet once during the 25 minute baking time. Slide the parchment paper and pies onto a rack to cool slightly.
Serve warm with ice cream, What a treat! Bring on the movies…..Yum!
Chocolate Scones
This would be a great breakfast addition instead of the same old toast. Or it could be a tasty treat for the girls arriving for a morning coffee visit. They are yummy and not too sweet, so everyone would enjoy them.
- 3/4 cup whipping cream (of course)
- 2 large eggs
- 1 tsp. really good vanilla (Mexican is THE best)
- 2 1/2 cups flour
- 2 tbsp. sugar
- 4 tsp. baking powder
- pinch of salt
- 1/3 cup cold, unsalted butter, cubed
- 8 oz. (generous) of good quality milk chocolate*, chopped
- 1 egg yolk
Whisk together the cream, eggs and vanilla and set aside.
In a large bowl whisk the flour, sugar, baking powder and salt together. Cut in the butter with a pastry blender (or fingers) until you have pea sized crumbs. Stir in the chocolate. Now with a large fork, stir in the cream mixture until a soft dough forms.
On a lightly floured surface, turn out the dough and knead a couple of times until it comes together. With your fingers, pat the dough into a 9 inch square. Cut into 9 squares and then cut each square on the diagonal. Brush the tops with a mixture of egg yolk and 1 tsp. water (well mixed).
Turn out on parchment lined baking sheets and bake in a 450 oven for about 12-14 minutes until the tops are a golden colour. For the best flavours….serve warm. Fresh coffee, latest news….WOW! What a day.
*If you use a lesser quality chocolate, it will be gritty and I hate that. Always use the best you can and you will never fail.
Crab and Rice Noodle Spring Rolls
If you love ‘Spring rolls”, this is one you might want to try. The crab paired with orange and kiwi bring this up a notch.
- 2 kiwi, peeled and diced*
- 1 orange, segmented and diced (blood orange if possible)
- 7 oz. crabmeat, well drained and minced
- 1 tsp. wasabi paste
- 12 wide rice paper wrappers
- 12 slices Havarti cheese
- 12 Boston lettuce leaves
- enough plum sauce (to your taste)
- 12 sprigs coriander
- grilled sesame seeds
In a large bowl, combine the kiwi, orange and crab. Add the mayonnaise and wasabi and gently mix together.
Fill a shallow dish with warm water. Submerge a rice wrapper for 8 seconds and place on a clean dish towel.
Place a slice of havarti in the centre, add a lettuce leaf, some plum sauce, rice noodles and some of the crab mixture. Sprinkle with some sesame seeds and roll up tightly, tucking in the ends.
Repeat until all are used up and serve with more plum sauce.
This can be a light lunch with family on a Sunday or take to work and enjoy immensely while everyone looks on with pouts because they didn’t have one or you also can use these as an Appetizer for company. Just sayin’.
*The gold kiwi fruit is not as acidic as the green. I prefer it, but have trouble finding it in stores.