• 1/5 Whipped Cream Day - 3

    From Dave Drum@1:3634/12 to All on Tue Jan 3 15:52:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peach Upside-Down Skillet Cake w/Bourbon Whipped Cream
    Categories: Cakes, Fruits, Desserts, Booze, Dairy
    Yield: 8 servings

    4 md Peaches (1 1/2 lb/680 g);
    - unpeeled, in 1/3" wedges
    Juice of 1 lemon
    1 c (130 g) cake flour; not self
    - rising
    3/4 ts Baking powder
    1/4 ts Baking soda
    1 c (200 g) granulated sugar
    5 oz (140 g) unsalted butter;
    - @ cool room temp
    1 Vanilla bean; split, seeds
    - scraped
    1 ts Pure vanilla extract
    2 lg Eggs
    1/2 c Sour cream

    MMMMM-------------------BOURBON WHIPPED CREAM------------------------
    1/2 c Heavy cream
    1 tb Bourbon

    Set oven @ 350ºF/175ºC.

    Line a rimmed baking sheet with a nonstick baking mat or
    parchment paper. (This is in case the cake bubbles over
    during baking.)

    In a large bowl, toss the peaches with the lemon juice.
    In a separate bowl, whisk together the flour, baking
    powder and baking soda.

    In a 10" cast-iron skillet, cook 1/4 cup of the
    granulated sugar over medium heat, stirring occasionally
    with a wooden spoon, until the sugar melts and turns a
    deep amber color, about 10 minutes. Remove from the heat
    and immediately add 2 tablespoons of the butter,
    stirring vigorously. The mixture may appear curdled and
    broken; don’t worry, it will smooth out. Arrange the
    peach wedges in concentric circles over the sugar
    mixture, overlapping as needed to make them fit.

    In a stand mixer fitted with the paddle attachment, beat
    the remaining sugar, butter and the vanilla bean seeds
    (or vanilla extract) on medium speed until smooth. Add
    the eggs one at a time, beating until blended after each
    addition. Add the sour cream and beat until blended.
    With the mixer running on low speed, gradually add the
    flour mixture, beating just until blended and stopping
    to scrape bowl as needed. Spoon the batter over the
    peaches in the skillet and spread to cover.

    Place the skillet on the prepared baking sheet. Bake
    until golden brown and a tester inserted into the center
    of the cake comes out clean, 40 to 45 minutes.

    Make the whipped cream, if desired: In a large bowl,
    preferably metal, combine cream and bourbon.
    Refrigerate, along with a metal whisk or mixer
    attachments, for at least 15 minutes. Once chilled, whip
    the mixture until it holds soft peaks, 3 to 5 minutes.

    Let the cake cool in the skillet on a wire rack for 10
    minutes. Run a knife around the edge to loosen. If you
    see liquid around the edges of the skillet, carefully
    pour off into a measuring cup and set aside. (It’s O.K.
    if you don’t have any excess liquid - it all depends on
    how juicy your fruit is.)

    Carefully invert the cake onto a serving plate and
    drizzle with any reserved liquid. Let cool about 10
    minutes more, to set. Cut into wedges using a serrated
    knife and serve, topping each slice with whipped cream
    if you like.

    Recipe from Virginia Willis

    Adapted by Julia Moskin

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives


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  • From Dave Drum@1:3634/12 to All on Thu Jan 4 17:05:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whiskey Whipped Cream
    Categories: Five, Dairy, Booze
    Yield: 8 servings

    1 c Cold heavy whipping cream
    - LESS 2 tb
    2 tb Whiskey
    2 tb Sugar

    Place a METAL bowl and METAL whisk in freezer for 15

    Add all ingredients to bowl and whisk quickly for about
    5 minutes or until soft peaks form.

    Serve with your favorite dessert or coffee beverage

    RECIPE FROM: https://buythiscookthat.com

    Uncle Dirty Dave's Archives


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