Whats on the Menu?

Option 3
1-2-3-4 Lemon Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 cups sifted all-purpose flour, plus more for pans
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons pure vanilla extract
• Grated zest of 2 lemons
• 3 cups Lemon Curd
• Sweetened Whipped Cream
• 12 ounces assorted fresh berries
• Confectioners' sugar, for dusting

Directions

1. Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
4. On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
5. Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
6. Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
7. Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.

What's on the Menu?

Dessert option 2
Mango Napoleons with Caramel
Description according to Martha Stewart: Mango and lime bring a vibrant tropical vibe to these layers of luscious caramel, billowing mint-infused cream, and gently spiced phyllo. Although the dessert lacks neither allure nor indulgence, its lightness is a welcome respite from the more excessive offerings of the holiday season.

Ingredients

• FOR THE MANGO CARAMEL

  • 3 ounces (6 tablespoons) unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1 cup light-brown sugar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup fresh lime juice (from 2 limes)
  • 2 large mangoes, peeled and cut into 1/4-inch dice

• FOR THE MANGO FILLING

  • 2 large mangoes, peeled and cut into 1/4-inch dice
  • 1/2 teaspoon finely grated lime zest
  • 1/4 cup fresh lime juice (from 2 limes)
  • 8 fresh mint leaves, julienned, plus sprigs for garnish

• FOR THE MINT CREAM

  • 1 cup heavy cream
  • 1/2 cup packed fresh mint leaves, roughly chopped
  • 1/2 teaspoon pure vanilla extract

• FOR THE SPICED PHYLLO

  • 2 ounces (4 tablespoons) unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons confectioners' sugar, plus more for dusting
  • 6 sheets phyllo dough, thawed if frozen

Directions

1. Make the spiced phyllo: Preheat oven to 400 degrees. Melt butter with cinnamon and ginger in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners' sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners' sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don't cut through parchment).
2. Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.
3. Make the mint cream: Bring cream and mint to a boil in a small saucepan. Remove from heat, cover, and let stand for 1 hour. Prepare an ice-water bath. Strain cream into a bowl, discard mint, and stir in vanilla. Cover, and place bowl in ice-water bath. Let cool, stirring occasionally, about 20 minutes.
4. Make the mango filling: Combine all the ingredients in a bowl.
5. Make the mango caramel: Prepare another ice-water bath. Melt butter in a medium saucepan over medium-high heat. Add sugars, salt, ginger, and cinnamon. Cook, whisking constantly, until sugars begin to dissolve. Add lime juice, and cook, stirring often, until sugars dissolve and sauce thickens slightly. Stir in mangoes, bring to a simmer, and cook until mangoes are tender, about 15 minutes. Transfer to a bowl. Place bowl in ice-water bath, and let cool, stirring occasionally.
6. Place 2 tablespoons mango caramel in a medium bowl. Add mint cream, and whisk until soft peaks form.
7. To assemble: Place 1 phyllo rectangle on a plate, and spoon mango caramel over top. Top with mango filling. Using an offset spatula, spread 1 tablespoon whipped cream on top. Top with a second piece of phyllo, then caramel, filling, and cream. Dust a third piece of phyllo with confectioners sugar, then place on top. Repeat with remaining phyllo, caramel, filling, and cream. Garnish with mint sprigs, and serve.

Mango Tip: To cut a mango with minimal mess, first select a ripe fruit that is firm yet yields to gentle pressure. Using a vegetable peeler, remove the skin. Stand the mango upright, and cut downward along the two flat sides of the pit. Then chop or slice each half to the desired size.

What's on the Menu?

I have a few friends that are graduating next week and I wanted to host a get together so that we can all spend time before everyone goes there separate ways.  So I want to get a good menu together.  I'm talking appetizers, entree, and desert. So I'm going to post a few options for each.  First up desserts!
Grand Raspberry Trifle

 

Ingredients

• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup fresh lemon juice
• 1 cup seedless raspberry jam
• 4 cups raspberries
• 2 cups heavy cream
• 1 1/2 pounds favorite pound cake

Directions

1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.