Grilled Pound Cake with Berries and Smoked Whipped Cream | Chef Eric Recipe
Time for some quick and easy fun food! This smoke seared caked with sweetened mixed berries and smoked whipped cream will set off any occasion and leave you plenty of time to hang out with family and friends! Give it a go and keep us posted on your variations and results. Enjoy!
Chef Eric Gephart
Grilled Pound Cake with Berries and Smoked Whipped Cream
1 Pound Pound Cake (sliced into ½ inch slices)
1 Hickory Wood Chunk
1 Cup Strawberries, quartered
1 Cup Blackberries, cut in half
¼ Cup Sugar
2 Cups Smoked Whipped Cream
1 Sprig Mint
Smoked Whipped Cream
2 Cups Heavy Whipping Cream
2 Tbsp Powdered Sugar
¼ tsp Vanilla Extract
Dish Method:
1. Stabilize your grill at 500F. Place 1 deflector shield in so your grill is half direct and half indirect.
2. Place the hickory wood chunk in the hottest portion of the coals to achieve clean smoke, then top the grill off with 2 grill grates positioned at the highest portion of the Divide and Conquer system.
3. As the grates come to temperature and the smoke cleans, top the cut berries with the sugar and allow to marinate for 10 to 15 minutes.
4. Place the sliced cake on the direct side of the grill and slightly toast and smoke sear. Flip for even color, then transfer to the presentation plate in a shingled design.
5. In a mixing bowl, add the heavy cream. Using a whisk, whip until it comes to a soft peak. Add the powdered sugar and vanilla extract. Whip until fully incorporated and the whipped cream comes to a stiff peak. Then, place on the indirect side of the grill and close the dome. Allow the whipped cream to smoke for 1 minute. (Just enough time to pick up some smoke, but not heat up and separate.)
6. While the whipped cream is picking up smoke, drape the berries and liquid over the grilled and shingled pound cake.
7. Remove the whipped cream and place a large dollop on the side of the dish, garnish with mint. Enjoy!
#kamadojoe #grilledpoundcake #dessert
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Classic Homemade Pound Cake Recipe + Homemade Whipped Cream and Fresh Berries
This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare.
Pound cake has been around since the 1700s and was created in Britain. It is the simple concept of a pound per ingredient that is then combined and baked to make a tasty, sweet cake. The recipe has transformed slightly in the last 50-75 years as people add different flavor profiles to the cake and seek to add ingredients that can help soften up the dense heavy cake like sour cream or cream cheese.
Ingredients for this recipe:
• 4 sticks softened unsalted butter
• 2 cups sugar
• 7 large eggs
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 2 ¾ cups all-purpose flour
Serves 8
Prep Time: 15 minutes
Cook Time: 60 minutes
Procedures:
1. Preheat to 325°.
2. Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.
3. Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scraper.
4. Add 1 egg at a time until they are completely mixed in and then add in the vanilla.
5. Sprinkle in the salt.
6. Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scraper and then mix for another minute or so.
7. Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browned on top and firm.
8. Rest on a rack in the pan for 90-120 minutes or cooled to room temperature.
9. Serve with whipped cream and fresh berries.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving.
You can substitute the all-purpose flour for cake flour.
I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you only have medium-sized eggs, then I would use 8
Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you do not have a stand mixer you can substitute it for electric hand beaters.
Crab Cakes with Creamy Cajun Sauce - Recipe from Chili Pepper Madness
You’ll love these flaky crab cakes with Cajun seasonings that go perfectly with a Cajun Remoulade sauce. Fast - and delicious!
CHAPTERS:
0:00 Delicious Flaky Crab Cakes
0:35 Ingredients for Cajun Sauce
1:19 Crab Cake Dry Ingredients
1:26 Wet Ingredients
1:41 Combining
1:56 Making the Crab Cakes
2:49 Frying the Crab Cakes
THINGS YOU’LL NEED:
¾ cup bread crumbs or crushed saltine crackers
2 teaspoons Cajun seasoning or more to taste
1 tsp garlic powder
Salt and pepper to taste
1 egg beaten
2 tablespoon mayonnaise
1 tablespoon of your favorite hot sauce
1 tablespoon whole grain spicy mustard
1 teaspoon Worcestershire sauce
Juice of a lemon
1 stalk celery chopped
1 shallot chopped
1 serrano pepper chopped
1 tablespoon fresh chopped parsley
1 pound fresh lump crab meat
2 tablespoons butter
FOR THE CAJUN CREAM SAUCE
½ cup mayonnaise
1 tablespoon whole grain spicy mustard
1 tablespoon of your favorite hot sauce
1 teaspoon apple cider vinegar
¼ cup pickled jalapeno peppers
1 tablespoon diced celery
1 teaspoon Cajun seasoning
Juice from half a lemon
2 cloves garlic minced
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I had so much fun making this! What other videos would you like to see?
-Mike
#crab #spicyfood #seafoodcooking #spicyrecipe #recipevideo
STRAWBERRY & CHAMPAGNE POUNDCAKE | VALENTINES DAY DESSERT
Grab my cookbooks
Preheat oven to 335
* I baked this cake on 335 because the cake has a lot of wet ingredients than a normal classic poundcake .. 350 would have cooked the cake too fast, making it brown on the outside but not cooked completely on the inside.. 325 was a tad bit too long, which can cause the cake to dry out from overcooking , so 335 was perfect for me. I also baked the cake for 1 hour & 15 mins.. and allowed it to cool for 40 mins.. this cake is actually really good warm y'all!*
Ingredients:
3 cups cake flour
3 sticks soften salted butter
1 tsp salt
2 1/2 cups white sugar
1 tbs vanilla extract
6 eggs
1/3 cup Champagne
2 16 oz frozen strawberries w/ sugar ( drained )
3/4 cup champagne or sparkling wine ( ex. Moscato, prosecco)
*To make a glaze combine 1 cup powdered sugar and 4 tbs champagne or sparking wine.. mix together and drizzle on top of cake . this is optional*
King Cake Cheat !! by The Easy Cajun
You don't have to wait for Mardi Gras to desire a luscious King Cake! And with my little cheat method, you can make one quickly and easily. And there won't be a baby to worry about!!! ;-)
Hey, I am “The Easy Cajun” . . . so I don’t mind finding and using an “easy” way to do some things . . . sometimes.
I know, some of my kitchen habits are OCD at all levels, but I found, tested several times, adjusted, and loved this shortcut for a faux King Cake. And everybody craved more once each was all gone!! So, why not cheat a little sometimes to get more smiles from the results of your kitchen activities ????
INGREDIENTS:
CAKE:
2 tubes (8 ounces each) refrigerated crescent rolls
6 ounces cream cheese
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/3 cup light brown sugar
2 tablespoons butter, softened
3 teaspoons ground cinnamon
ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Red, blue, yellow and green food coloring and/or . . .
colored sugar sprinkles (purple, gold, and green for Mardi Gras or whatever colors the celebration requires)
INSTRUCTIONS:
In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. In another bowl, mix the brown sugar, butter and cinnamon until it becomes all crumbly.
Unroll both tubes of crescent dough and separate into triangles. Place triangles on a greased 12-in. pizza pan, or any appropriate baking pan, to form a ring with pointed ends of the dough facing toward the center and wide ends overlapping as seen in the video. Lightly press the wide ends together.
Spoon the cream cheese mix near wide ends of ring as shown in the video. Put the brown sugar mix over the cream cheese ring as I did.
Fold the inside dough points over the filling and fold wide ends over points to seal (or vise-versa as I mistakenly did in the video, it work just as good and looks more artful). Bake at 350° for 20-25 minutes or until golden brown. After baking, cool for at least 5 minutes before slicing.
While your cake is in the oven, combine the confectioners' sugar, vanilla, and enough milk to achieve the desired consistency in your icing. Divide this among three bowls if you are going to color the icing. For Mardi Gras colors, use red and blue food coloring to tint one portion purple. Tint another portion yellow with yellow food coloring and tint the remaining portion green with the green food coloring. Drizzle the icing over your cake after it has finished baking in whatever pattern your creative instincts lead you to create.
If you elect to use colored sugar sprinkles in addition to, or instead of, coloring the icing, make sure your icing is a soft enough consistency to be able to hold on to the sprinkles when you get them distributed onto the cake.
Serve this warm if you can. Of course it’s great at room temperature also.
This is one of those times that it’s really ok to cheat my friends ????
And no! You don’t have to wait for Mardi Gras.
Bon appetite ????
The Easy Cajun
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