Sending #HotSummerEats out with style - this is my "finale" post for the event and recipes #2 and #3 I'm sharing with you today (see my previous post for some fantastic summery sangria)!
Cam of Culinary Adventures with Camilla has rallied 18 bloggers together to share some AMAZING recipes with you to inspire your summer cooking over the course of this past week. Make sure to click over to this kickoff post and enter the HUGE giveaway - so many amazing prizes from our sponsors - today is your last day!!
We (for the first time in AGES) had company over yesterday for a mid-day get together and barbecue. I was so excited to plan out a menu and decide what to serve up to everyone. The food came out really wonderful, and everyone left with full and happy tummies.
Here's the menu we ended up with:
Burgers and Buns (http://rebekahrose.blogspot.com/2014/05/bbq-bacon-ranch-burgers.html) with fixings
Brats and Buns
Grilled Chicken (marinated in Spicely Barbeque Seasoning)
Tortilla chips and salsa
Fresh cut watermelon
Veggie Pasta Salad (http://rebekahrose.blogspot.com/2012/04/ribs-garden-fresh-pasta-salad-corn-on.html)
Corn on the Cob (steamed, butter and salt on side)
Baked Beans (http://allrecipes.com/recipe/party-beans/detail.aspx - less meat, more beans)
Angel Food Cake with macerated mixed berries and homemade whipped cream (see recipe below)
I have never made angel food cake before, I was a little bit terrified after reading several different recipes and several reviews on the various recipes about burnt cakes, cakes that fell, etc., etc., etc. I was mostly worried about under or overwhipping the egg whites, having some sort of grease on something I was using, and ending up with a cake that wouldn't rise and didn't have the right texture.
Luckily, everything turned out absolutely BEAUTIFULLY with this cake. I will definitely, definitely, definitely be making it again soon and very soon. I have to figure out what to do with 12 egg yolks sitting in my refrigerator, but other than that minor issue oh my GOSH this angel food cake is divine. It was completely devoured in one day by our visitors (and us too, of course)!
Angel Food Cake from Food.com
1 cup cake flour
3⁄4 cup + 2 TBS sugar
12 large egg whites at room temperature
1 1⁄2 teaspoons cream of tartar
1⁄4 teaspoon salt
3⁄4 cup sugar
1 1⁄2 teaspoons Nielsen-Massey vanilla bean paste (or vanilla extract)
1⁄2 teaspoon almond extract
Note: For those not used to making angel food cakes don't get any yolk in the whites, if you do throw out and start over. TIP: Separate the egg in a glass first (allow the whites to fall into a small glass or container, and put the yolks in a separate tupperware - if the whites are clean, you can then dump them into the measuring cup or other container).
DO NOT GREASE PAN.
- Heat oven to 375°.
- Sift the cake flour and 3/4 cup plus 2 TBS sugar; set aside.
- Beat egg whites, cream of tartar and salt until it forms soft peaks.
- Add the remaining 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
- Add in the extracts on low speed.
- Fold in flour mixture by hand gently, making sure all flour is incorporated. Spoon into an ungreased angel food cake pan (I used a silicone tube pan and it worked well).
- Move a knife through batter to remove air pockets.
- Bake 30-35 minutes or until top springs back when touched lightly with finger.
- Allow to cool 10 - 15 minutes. Run knife light;y around edges and then invert onto plate or cake tray to allow to cool.
NOTE: If you have a traditional angel food cake pan, refer to the original recipe for the complete cooling instructions - I used a silicone tube pan and ran a knife around the edges before inverting (I allowed it to cool for about 15 minutes before flipping). The cake immediately released from the pan and onto the cake tray I inverted it on. I covered with a kitchen towel and allowed it to cool completely there. I had no issues with sticking.
Macerated Berry Trio
1 cup diced strawberries
3/4 cup raspberries
3/4 cup blackberries
1/2 cup sugar (more if needed)
- Combine fresh fruit and sugar in a resealable container. Shake to evenly coat fruit and allow berries to macerate. Shake occasionally. Taste test, adjust sugar if desired.
- Allow to combine for at least a couple hours, preferably overnight.
If you are interested in some delicious all-purpose barbecue seasoning that works with just about any type of meat (and I'm sure there are a TON of other ways to use it too besides on proteins!) do yourself a favor and check out the Spicely Organics Barbeque seasoning! This is one of the products I was sent as part of the #HotSummerEats event and am so glad I had the chance to test this one out!
I marinated the chicken in seasoning and olive oil overnight, and the next day we grilled the chicken up and it was declared "delicious" by all! Perfectly seasoned - all the right notes of smoky and sweet. Perfect for this simple and tasty dish!
Easy Grilled Barbeque Chicken
1 lb chicken, pounded to even thinness if necessary
1 - 2 TBS Spicely Organics Barbeque seasoning
1 - 2 TBS olive oil
- Place chicken in a resealable container. Sprinkle on desired amount of seasoning (use less for a lighter flavor, more for a bolder taste). Drizzle olive oil over to coat, then massage chicken until oil and seasonings are evenly distributed and chicken is well coated. Refrigerate overnight.
- When ready to cook, oil your grill grates, then preheat to medium to medium-high heat.
- Grill chicken (adjust heat as necessary so chicken doesn't burn while cooking). Cook until chicken is no longer pink in the middle.
Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish, and Voodoo Cheffor for providing prizes as well as samples and product to use for#HotSummerEats. No additional compensation was provided. All opinions stated are my own.