Grilled Pound Cake Food

GRILLED ANGEL FOOD CAKE WITH FRUIT SALSA

Steps:

• In a small bowl, combine berries, kiwi, sugar and lime juice. Grill cake, cut side down, over medium heat or broil 4 in. from heat 1-3 minutes or until lightly browned. Cut into slices. Serve with fruit salsa and, if desired, whipped topping.

GRILLED POUND CAKE WITH BERRIES

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

GRILLED POUND CAKE WITH CREAM CHEESE GLAZE AND GRILLED PEACHES

Steps:

• For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
• Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
• For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
• For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
• Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.

GRILLED COCONUT POUNDCAKE SUNDAES WITH TROPICAL FRUIT

Steps:

• Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery).
• Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.
• Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.

GRILLED PEACH POUND CAKE

Steps:

• Heat grill to medium heat.
• Mix sour cream and dry gelatin mix in large bowl with whisk until blended. Gently stir in COOL WHIP. Refrigerate until ready to use.
• Combine orange juice and sugar. Grill peach halves 5 min., brushing with orange juice mixture for the last minute. Cut each half into 4 wedges. Grill cake slices 2 min. on each side or until evenly toasted on both sides.
• Top cake slices with COOL WHIP mixture, peach wedges and mint sprigs. Serve warm.

CHOCOLATE FONDUE WITH FRUIT AND GRILLED POUND CAKE

Steps:

• Heat up the grill. Grill the pineapple slices over medium heat until charred on both sides, about 8 minutes.
• Brush the pound cake slices with the melted butter and grill over medium heat until toasted, about 4 minutes.
• Cut the pound cake into 1 inch cubes and transfer to a plate. Cut the pineapple into 1 inch cubes and transfer to a separate plate along with the apricots.
• In a pan, bring the cream and bourbon to a simmer. Add both of the chocolates and the salt, then remove the pan from the heat and let stand for 5 minutes. Whisk until smooth.
• Serve the chocolate with the grilled pound cake and fruit.

GRILLED POUND CAKE WITH PEACHES AND PLUMS

Steps:

• Grill the pound cake and fruit: Brush slices of pound cake with butter. Grill over medium heat, turning once, until toasted. Brush peaches and plums with more butter; sprinkle with sugar. Grill, cut-sides down, until golden, 2 to 3 minutes; flip and cook 1 to 2 minutes more. Remove and dice, then sprinkle with more sugar, lime zest, and a squeeze of lime juice.
• Make the yogurt whipped cream: Whisk cream, yogurt, and vanilla together to soft peaks. Add sugar to taste.
• Serve cake with fruit and yogurt whipped cream.

GRILLED POUND CAKE "BRATS"

Steps:

• In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight.
• Preheat a grill to medium.
• Cut the pound cake into 8 even rectangular slices. Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear.
• For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce.
• Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream. Garnish with sprig of mint and serve.

GRILLED POUND CAKE WITH BALSAMIC PEACHES

Steps:

• Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
• Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
• Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.

GRILLED POUND CAKE SUNDAES

Steps:

• Prepare grill for direct heat cooking.
• Stir together melted butter, 1/4 cup sugar and cinnamon. Set side.
• Coat both sides of pound cake with cooking spray or brush with additional melted butter.
• Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side.
• Remove pound cake from grill. Place one piece of cake each on six serving plates.
• Brush tops of pound cake slices with butter mixture.
• Grill pineapple slices over direct heat until lightly browned, turning once, 1 or 2 minutes per side. If using canned pineapple slices adjust cooking time accordingly.
• Toss strawberries, grapes and oranges with 2 Tablespoons sugar.
• Cut each pineapple slice into quarters.
• Top grilled cake with fruit, caramel topping if using, and ice cream.