I love to eat out on the patio when the weather allows. Summer arrived yesterday, so I grilled wild salmon with the Demarle lemon/dill seasoning as a rub. Add to that corn on the cob steamed in the microwave with a bit of coconut oil (using the oval Flexipan® and the Octagonal Silpat® as a cover), and all I needed was a salad.
Fresh spinach from the garden with a few slices of tomatoes and vidalia onion dressing worked nicely.
Fresh spinach from the garden with a few slices of tomatoes and vidalia onion dressing worked nicely.
Today I made a GF chocolate cake in the flower mold and topped it with a caramel glaze and roasted almonds. My last-minute idea for decoration is a bit off-center (either me or the sloping dish), but it looks tasty.
I substituted a frozen banana for the water called for in the recipe and roasted raw almonds (170° for 20 minutes on the flexipat/med PBS) for the topping. The bullet ground them finer than I had in mind, so next time I'll use the food processor.
The caramel sauce was made with 3/4 C brown sugar and 3T each milk (I used heavy whipping cream) and butter heated in the small DD saucepan on low until the sugar melted.
Best to cool the sauce a bit before pouring on the cake. Poke holes in the cake with a toothpick before pouring for an even richer taste.
The caramel sauce was made with 3/4 C brown sugar and 3T each milk (I used heavy whipping cream) and butter heated in the small DD saucepan on low until the sugar melted.
Best to cool the sauce a bit before pouring on the cake. Poke holes in the cake with a toothpick before pouring for an even richer taste.
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