85361 toasted polenta cake stone fruit Recipes

polenta cake, eggs, at room temperature, sugar, salt, grated zest of 2 large lemons, flour, corn meal or polenta (if polenta is very coarse, put it into a food processor and process until it has the consistency of flour), baking powder, heavy cream, at room temperature, extra virgin olive oil, olive oil vanilla ice cream, whole milk, sugar, salt, heavy cream, egg yolks, at room temperature, extra virgin olive oil, pure vanilla extract, grilled stone fruit, ripe, yet firm, stone fruits (plums, yellow nectarines, yellow peaches, or any combo desired), honey, balsamic vinegar, vanilla extract

sugar, all-purpose flour, mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups), unsalted butter, melted, pure vanilla extract, pure almond extract, all-purpose flour, cornmeal (not stone-ground), baking powder, salt, cold unsalted butter, cut into 1/2-inch cubes, heavy cream, divided, sugar

puff pastry sheet (from a 17 1/4-oz package), thawed, granulated sugar, divided, stone fruit, pitted and cut into 1/8-inch thick wedges, sliced almonds, apricot jam

all-purpose flour, sugar, salt, baking powder, cold unsalted butter, cut into small pieces, ice water, light brown sugar, all-purpose flour, almonds , slivered, rolled oats, cinnamon, salt, unsalted butter, cold, cut into small pieces, assorted stone fruits , such as cherries, apricots, peaches and plums, pitted and sliced 1/3 inch thick (peaches and plums peeled first), sugar, fresh lemon juice, cornstarch, vanilla ice cream , for serving

riesling or other sweet white wine, white wine vinegar, almond oil, salt, black pepper, mixed salad greens, plums, sliced, peaches, peeled and sliced, nectarines, peeled and sliced, apricots, peeled and sliced, pitted fresh cherries, halved, crumbled goat cheese, sliced almonds, toasted

cake, fresh plums, chopped, fresh blackberries, all-purpose flour, polenta, baking powder, salt, granulated sugar, lemon or orange zest, eggs, at room temp, whole milk, at room temp, canola oil, vanilla extract, icing (optional), powdered sugar, milk, lemon or orange juice

cake flour, granulated sugar, divided, five-spice powder, egg whites, cream of tartar, salt, fresh lemon juice, vanilla extract, coconut extract, flaked sweetened coconut, powdered sugar, mandarin orange with passionfruit sorbet (such as edy s whole fruit sorbet), softened, cubed peeled ripe mango, cubed fresh pineapple, cubed peeled kiwifruit, brown sugar, dark rum, flaked sweetened coconut, toasted

peeled and diced peaches (about 2 1/2 lb.), sugar, fresh lemon juice, powdered fruit pectin

polenta, plain flour, baking powder, salt, thick natural yoghurt, sunflower oil, plus extra for greasing, lemons , zest of, grated, lemon juice, eggs, egg whites, caster sugar, fresh lavender flowers, fresh raspberry, to serve

stone fruit, coarsely chopped, honey, coarse salt, water, cinnamon stick, wide strip lemon zest

hazelnuts toasted, matzo cake meal, sugar, eggs separated at room temperature, grated fresh lemon zest, salt, warm sweet chocolate glaze

oil , for rubbing grill or cooking spray to prepare surface of grill or grill pan, stone fruit , plums, peaches or nectarines, apricots cut around the pit and separated in halves, balsamic vinegar, peeled chunk ginger root , 1/2-inch, brown sugar, coarse black pepper

cake, sugar, fruit cocktail, flour, salt, soda, eggs, first topping, brown sugar, coconut, second topping, chopped pecans, coconut, evaporated milk, sugar, butter or margarine, boil together for 10 minutes.

cake (10 3/4 oz), cut crosswise into 12 slices, apricot preserves, almond flavored liqueur (recommended : amaretto), mascarpone cheese, sliced almonds, toasted

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

almonds, toasted, sugar, butter, softened, eggs, grated fresh lemon rind, fresh lemon juice, instant polenta, salt, baking powder, navel oranges (about 1 3/4 lb), amaretto (almond-flavored liqueur), sugar

fontina cheese, shredded (6 oz), parmesan cheese, grated, fresh basil, minced (or 2 tsp. dried basil), water, yellow cornmeal (or quick cooking polenta), cold water, salt, pecans, toasted and coarsely chopped

plain low-fat yogurt, low-fat (1%) milk, fine sea salt, polenta (not quick-cooking ), unsalted pistachios, preferably organic (natural ; not dyed red), olive oil (for brushing ), drops orange blossom water (also called orange flower water), rambutan honey or other high-quality organic or raw honey with a fruity, citrusy flavor, strawberries, hulled and halved, available at supermarkets , liquor stores, and middle eastern markets.