The Palm Steakhouse in Buckhead makes my favorite version of the classic sidecar. Simple but elegant. I will drink this while watching re-runs of Mad Men and dreaming about owning a butterfly-roof midcentury modern dream home in Palm Springs.
2 oz. VSOP Remi Martin Cognac
1 oz. Cointreau
Splash of lemon juice
Shake well with ice and strain into a sugar-rimmed martini glass. Garnish with an orange slice.
Monday, November 23, 2009
"Molten" Pear Cake
Much like the ubiquitous chocolate "lava" cakes you see on restaurant menus these days, this cake has a "molten" pear center that is not entirely set. Serve this cake warm by itself for breakfast or with a scoop of vanilla ice cream as a dessert.
Topping:
3/4 c. chopped pecans
1/4 c. light brown sugar
1 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. unsalted butter, cut into small squares
Cake:
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, softened
1/2 cup light brown sugar, packed
2 large eggs
1 tsp. vanilla
1/2 cup reduced fat sour cream
1/2 cup lowfat buttermilk
2 1/2 cups ripe peeled Bartlett pears, in 1/2 inch dice
1/3 cup granulated sugar
1/2 tsp. cardamom
Preheat oven to 350 degrees. To make topping, pulse ingredients in food processor until course crumbs form. Spray 8" or 9" square cake pan with nonstick spray. Sift together flour, baking powder, baking soda and salt in large bowl. In separate bowl, beat butter with brown sugar until fluffy. Gradually add in eggs and vanilla. Alternate additions of butter mixture, sour cream and buttermilk to dry mixture, beating with electric hand mixer until thoroughly combined. In separate bowl, combine pears, granulated sugar and cardamom and let stand 10 minutes, pouring off most of the pear liquid that forms. Pour half of batter in cake pan. Cover with pear mixture, then add remaining batter to pan to cover. Sprinkle with topping mixture. Bake until top is brown, approximately 35-40 minutes. Cool on rack in the pan.
Topping:
3/4 c. chopped pecans
1/4 c. light brown sugar
1 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. unsalted butter, cut into small squares
Cake:
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, softened
1/2 cup light brown sugar, packed
2 large eggs
1 tsp. vanilla
1/2 cup reduced fat sour cream
1/2 cup lowfat buttermilk
2 1/2 cups ripe peeled Bartlett pears, in 1/2 inch dice
1/3 cup granulated sugar
1/2 tsp. cardamom
Preheat oven to 350 degrees. To make topping, pulse ingredients in food processor until course crumbs form. Spray 8" or 9" square cake pan with nonstick spray. Sift together flour, baking powder, baking soda and salt in large bowl. In separate bowl, beat butter with brown sugar until fluffy. Gradually add in eggs and vanilla. Alternate additions of butter mixture, sour cream and buttermilk to dry mixture, beating with electric hand mixer until thoroughly combined. In separate bowl, combine pears, granulated sugar and cardamom and let stand 10 minutes, pouring off most of the pear liquid that forms. Pour half of batter in cake pan. Cover with pear mixture, then add remaining batter to pan to cover. Sprinkle with topping mixture. Bake until top is brown, approximately 35-40 minutes. Cool on rack in the pan.
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