dessert | BigTAnderson in Portland

Sometimes when you need to impress people you need to just get them some food. When you use an alcohol for cooking it is always good to use something of a mid shelf booze. A lower one if you need to burn it off first never get the bottom shelf stuff as most times that stuff is not fit to remove fingernail polish let alone drink.

September 17^th -Fruit Romanoff

This dessert comes from much the same line as the zabayon sauce. Both are sauces that work to best show the texture and flavors of fresh fruit. Made from whipped cream folded in to an equal part of sour cream this is easier then to whisk heavy zabayon.

1:1 Heavy cream before whipping to sour cream

Mix the sour cream with a shot of brandy for every cup. Then add an equal part of brown sugar to brandy to the sour cream.

8:1:1 Sour cream to brandy to brown sugar

Whisk the heavy cream until it reaches medium peaks. If you have an electric hand held mixer I would suggest using it especially if your not to strong in the elbow or are not making large batches at a time.

Fold your whipped cream in to your sour cream in thirds as to not lose any of the air you worked to put in to it. For making desserts for events it handles well in if it is made the day of the event. If you hold it for more then twelve hours the bacteria in the sour cream will continue to do their work making your sauce more tart and throwing off the balance. It becomes a sweet crème fraiche and is definitely usable just not for the original purpose.

You can use it to layer different fruit between layers of sauce. Compotes of pear and apple can also be used as well as any small dice in a small amount of sauce. Being dairy based it gives you a lot to work with for what else you can use. Other alcohols in reduced form, cheeses, other fruit, some vegetables, classic dessert sauces, chocolate. Being only slightly sweet makes it an easy tool when creating desserts to your own will.

This is not a bad desert when time is working against you and you have some energy to spare. Warmer months and fresh fruit with a homemade sauce

I guess I have to do this something about guest blogging or whatever. I am Broken from the planet of gratuitous sarcasm. These are the cupcakes that the first taster named the orgasmacake. We did it for an anime convention and when we found out we could not sell it we decided to give a few out. These are an easy enough recipe and unlike Big T I don’t cook much so I use cake mix. Start off with your cake mix of choice and proceed with making the batter as it follows on the box with one major difference in this batch.

I used some of Big T’s Cherry Dr. Pepper instead of the water. It adds a little bit of flavor. The big thing in this will be the hidden chunk of chocolate chip cookie dough in the center cupcake. I buy mine premade, your looking for a chunk the size of a d6 (6 sided die)

Mix your eggs and oil and cut your cookie dough to the size needed and then add your cake mix. Make sure it is smooth. Oh and make sure you put papers in your cupcake pan. It is not fun to fish them out without papers. When you construct your cakes pour half your batter in it before dropping in the cookie dough ball, and cover with the remaining amount of batter. Bake the cakes until they are done. Cool them off and enjoy.

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