Search It's All Delicious
Past Posts and Recipes
A girl and her grill almonds appetizer apple apples arugula Asian autumn baking banana banana bread bang bang shrimp basil BBQ beans berries biscuit biscuits blackberries blondies blue cheese blueberries bobby flay braising bread brownies brunch butter buttercream buttermilk cabbage cake candy carrots cheese chicken chili Chinese chipotle chocolate chowder christmas cinnamon clafouti clams coconut colorful cookie cookies corn corned beef crab crack pie cranberry cream cream cheese crepe Culinary Institute of America cupcakes curry custard daring bakers dark chocolate delish dessert dinner dipping sauce disaster dreamy easter easy eeasy essay fiddly fish flank steak flavor fluffy fresh friday routines fruit garlic GBBS gelatin glaze gorgonzola grape tomatoes grapes Great British Baking Show green bean casserole grilling grits grouper ham hilton head hilton head monthly hoisin honey hot italian market leftovers lemon lentils light lime buffalo low country shrimp lowcountry lowcountry shrimp lunch mac and cheese magic marinade Marrakech marsala marshmallow mascarpone meal in a bowl meringue mexican mousse noodles nuts oatmeal onions orange oriental oysters pancakes pancetta panko pasta pastry pavlova peaches peanut sauce pecans pesto pie pistachio pork potato pound cake pralines pudding puff pastry pumpkin quiche quick ragu raisins ribs ricotta risotto risotto truffles rolls roquette salad salads salsa sauces sauerkraut sesame shellfish short ribs shortbread shrimp sides sliders slow cooking souffle sour cream southwestern soy stawberries stir fry stir-fry strawberries summer sweet tacos take-out tart tartlet tasty Thai thyme tiramisu tomatoes tons of flavor tricky valentines day vanilla waldorf walnuts whiskey white chocolate white wine whole wheat wings winner yeast yummy Zara's Kitchen zucchini
Right here you can...
Subscribe to It's All Delicious here...

    

Entries in honey (2)

Monday
Oct242016

Apple Slab Cake with Toasted Almonds & Honey

 

 

     A while ago I caught an episode of Martha Bakes where she made a Baltimore Peach

Cake. It looked lovely, old fashioned, and cozy. I immediately wanted one.

     Well, peaches aren’t in season at the moment, but it’s fall and apples are. So an Apple Slab Cake with Toasted Almonds & Honey was the dessert du jour.

     The “cake” itself has a bread like texture with just a hint of buttery sweetness. It’s more dense, less fluffy than a traditional batter cake and, as I said, not as sweet.

      I tossed apple slices with sugar and apple pie spice (like an apple pie filling) then layered them on top of the cakey dough.

     This is an easy cake to make, but not a quick one. The dough/cake needs two rises, each a few hours. It’s a good rainy day project when you’re not in a hurry to “let them eat cake,” but want to try an old traditional (Baltimore Peach Cake has been around since 1884) recipe, that’s something new to make and delicious to taste.

      P.S. don’t forget the vanilla ice cream.

 

Makes 1 cake, serves up to 12

½ cup whole milk, room temperature

1 tablespoon sugar

2 ¼ teaspoons active dry yeast

1 large egg, room temperature, slightly beaten

1 teaspoon vanilla

2 cups flour

½ teaspoon salt

3 tablespoons sugar

4 tablespoons butter, room temperature

For the apples

3-4 gala apples, peeled, cored, sliced ¼ inch thick

¼ -1/3 cup granulated and brown sugar, even amounts

1-2 teaspoons apple pie spice

1 teaspoon vanilla extract

4 tablespoons honey, warmed for easier brushing

¼ cup almond slices, toasted

 

     Stir 1 tablespoon sugar and milk together in a glass measuring cup. Sprinkle yeast over top, let stand, about 5 minutes, until frothy. Add egg, vanilla, and whisk.

     Whisk flour, salt and 3 tablespoons sugar together in the bowl of a stand mixer fitted with a dough hook. Add milk mixture and “stir/knead” about 5 minutes, until the dough comes away from the sides of the bowl. Add butter piece by piece and continue to “stir/knead” until the dough is smooth and the butter is incorporated, about 5-6 minutes.

     Transfer to buttered bowl, cover with plastic wrap and let rise in a warm place, about 1-1 ½ hours, until doubled.

     Line a 13”x9” rimmed baking sheet with parchment paper, butter paper. Punch down dough, and pat into prepared baking sheet. Cover with plastic wrap and let rise 1 hour until dough is level with the pan’s sides.

     Toss apple slices with sugars and apple pie spice, stir to make sure all slices are coated in mixture.

     Preheat oven to 350°F. Arrange apples on dough, slightly overlapping in rows or any other pattern you prefer. Bake until edges of cake are golden brown, 40-45 minutes (check after 30 minutes), and the center is set. Do not over bake or the bottom will be burnt and tough.

     Brush apples with honey when still warm, sprinkle with almonds. Cool in pan on a wire rack for 15 minutes, then slide cake out and continue cooling on rack. Cut in squares to serve.

Note: Adapted from Martha Bakes - Baltimore Peach Cake.

 

 

 

Wednesday
Jul082009

A Girl and Her Grill - Ginger, Honey and Soy Marinade for Baby Back Ribs, Chicken or anything else

 

Talk about tasty! This recipe was inspired by the July BBQ issue of Bon Appetit. I’ve made this about four times now and this marinade is not just for ribs. I’ve used it on pork chops, brushed it on salmon fillets, grilled some shrimp with it and guess what else? That’s right chicken. Also as I have an aversion to chopping down on garlic and ginger pieces I used the pureed stuff again that can be found in the produce aisle in your grocery store. Well at least mine has them and they’re called The Gourmet Garden Spice Blends.

Ingredients for Marinade

4 tablespoons ginger puree

4 tablespoons garlic puree

½ cup soy sauce

¼ cup mirin (sweet rice wine)

¼ cup clear honey

Whisk all the ingredients together. Then slather, soak or baste and grill your way to tastiness with the meat or fish of your choice.

Marinate any meat you choose for at least 4 hours or over night.

It’s All Delicious Notes: This recipe makes enough for two small racks of ribs and can easily be doubled.