SAVARIN CAKE WITH VANILLA-GRAND MARNIER SYRUP
This light, airy classic proves that yeast isn't just for savory foods. It's the perfect base for whatever fruit might strike your fancy. We use bread flour here to create an airy cake that can stand up to a soak in sweet syrup.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes.
- Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes.
- Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes.
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool.
- Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.
- Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.
- When ready to serve if there is more than a pool of syrup on the platter, pour the excess into a bowl or pitcher and serve on the side. Spoon whipped cream into the middle of the savarin, and top with desired fruit. Serve.
ROASTED BEETS IN GINGERED SYRUP
Food & Wine. Note overnight marination time. Make ahead! The beets can be refrigerated in their syrup for up to 1 week.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°. Put the beets in a large roasting pan. Drizzle with the oil and sprinkle with pepper.
- Cover with a sheet of parchment paper and then with a double thickness of foil, sealing tightly. Bake for 1 to 1 1/2 hours, or until the beets are tender when pierced. Remove from the oven and let cool, covered.
- Meanwhile, in a medium stainless steel saucepan, combine the vinegar, sugar, ginger, cloves, bay leaf and salt. Simmer over low heat until syrupy, about 20 minutes.
- Strain the syrup and let cool to room temperature.
- Peel the beets. Thickly slice them or cut into 1/2 -inch wedges.
- Transfer the beets to a large bowl and pour the syrup on top.
- Cover and refrigerate overnight. Serve chilled or warm, in the syrup.
Nutrition Facts : Calories 190.8, Fat 2.4, SaturatedFat 0.3, Sodium 157.2, Carbohydrate 41.2, Fiber 1.5, Sugar 39.5, Protein 1.3
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