Summer Peaches and Apricots

Aug 052010
 

My son and I have a beautiful peaceful habit on Sunday mornings. When we wake up we break the fast by gobbling down whatever seasonal fruit we have on hand. I make the important first cup of coffee and heat up Gabriel’s apple juice with lemon slice. I read the newspaper and Gabriel watches the TV he has been long denied all week.

An hour or two later, we have our second course of the morning. It usually consists of eggs, bacon, and crispy bread. Sometimes its pancakes or a frittata. This tides us over until the late afternoon when I make our Sunday dinner, hopefully with more of the tribe around our table as well.

On this particular morning I had apricots and peaches on hand. I have grilled fruit before, but never for breakfast. I had always made it for a dessert, but heck, why not? When I announced that I was going to grill the peaches and then cover them with warm honey. I received a big hooray. Gabriel has several food allergies (dairy being one of them), but it does not stop me from slathering my grilled fruit with greek yogurt, then the warm honey. Amazingly simply, but huge flavor. It was great way to start the day.

Grilling stone fruit is a no brainer. Whether it is plum, peaches, or apricots.

1. I just heat up my grill pan with just a little butter over medium high heat.
2. Place flat side down for just only 2-3 minutes.
3. Zap honey in the micro for about 30 seconds just to get it warmed up

Serve with greek yogurt for a touch of tangy cream and slather with warm honey on top. You will lick your plate. I have also put blue cheese on the top of the fruit with honey on top and it taste amazing. It makes a great first course as well as a dessert, depending on your mood.

This bowl of fruit was demolished in about 5 minutes on that sunny Sunday morning. We have nectarines for next week.

Luscious Lemon Cake

Jan 122010
 

If I post a dessert, you know that it is easy and delicious, because I am a horrible baker. I do not have a instinct for it. This lemonade cake is great. I got it out of Cooking Light over ten years ago, so it even is low in fat and calories. Bonus. I make this recipe into cupcakes, layer cake or just in a 9×13 cake pan. It tastes great out of the fridge, but is good at room temperature.

Cake:
1 1/2 cups granulated sugar
6 T. butter, softened
1 T. grated lemon rind
3 T. thawed lemonade concentrate
2 t. vanilla extract
2 large eggs
2 large egg whites
2 cups all purpose flour
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
1 1/4 cups buttermilk
cooking spray

Frosting:
2 T. butter, softened
2 t. grated lemon rind
2 t. thawed lemonade concentrate
1/2 t. vanilla extract
8 oz. 1/3 less fat cream cheese
3 1/2 cups powdered sugar

1. Preheat oven at 350F.
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350F for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 T. butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer.