JCP_SlowCooker08 10/14/08 5:34 PM Page 17
Poached Pears in Zinfandel
4 servings
INGREDIENTS
4 ripe pears
1lemon
1bottle Zinfandel
1whole vanilla bean, split in half 1/2 teaspoon black peppercorns 1/2 cinnamon stick
1/3 cup sugar
1box fresh raspberries
Fresh mint sprigs for garnish
METHOD
1Peel, halve and core the pears. Rub each half with lemon juice.
2In a greased slow cooker, combine the zinfandel, vanilla bean, peppercorns, cinnamon stick and sugar.
3Add the pears and poach them on HIGH for 2 1/2 to 3 1/2 hours or until tender. Serve with whipped cream.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago, Chinois, and Points East and West, Random House (May, 1996)
Ginger Cake
Makes one 12 x 18 inch sheet cake
INGREDIENTS
1 1/2 cups flour
10 tablespoons (5 ounces) unsalted butter, softened
10 tablespoons (5 ounces) brown sugar
4 egg yolks
2/3 cup dark molasses
1 1/2 tablespoons baking soda
2 tablespoons boiling water
5 teaspoons ground ginger
1/2 teaspoon freshly ground nutmeg 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice or ground cloves 1/2 cup sour cream
6 egg whites 1/3 cup sugar
METHOD
1In a bowl, cream the butter and brown sugar. Beat in the egg yolks, 1 at a time, then mix in the molasses.
2Activate the baking soda by dissolving it in the boiling water, then mix it into the batter.
3Sift in the flour, ginger, nutmeg, cinnamon, salt, and allspice or cloves. Mix in the sour cream.
4In a clean bowl, whip the egg whites until they hold soft peaks. Slowly beat in the sugar and continue to beat to stiff shiny peaks.
5Gently fold the egg whites into the batter.
6Pour batter into greased slow cooker. Smooth out the top evenly.
7Cover and cook on HIGH for 2 to 2 1/2 hours until puffed and a knife inserted off center comes out clean.
Recipe courtesy Wolfgang Puck Cookbook, Recipes from Spago, Chinois, and Points East and West, Random House (May, 1996)
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