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Sunday, November 25, 2012

Southern Living featured two of my holiday recipes - Gentlemen's Pound Cake and Champagne Sabayon

Photo courtesy of Southern Living Magazine
Gentlemen’s Pound Cake
2 cups butter or margarine, softened
3 cups sugar, divided
8 large eggs, separated
1 cup bourbon, divided (I always use Jack Daniel's Tennessee Whiskey)
2-1/2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup chopped pecans, toasted
Powdered sugar
Beat butter and 2 cups sugar at medium speed with an electric mixer 5 to 7 minutes. Add egg yolks, 1 at a time, beating just until yellow disappears.
Stir together 1/2 cup bourbon and vanilla. Add flour to butter mixture alternately with bourbon mixture, beginning and ending with flour. Beat at low speed just until blended after each addition.
Beat egg whites at high speed with an electric mixer until foamy. Add remaining 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold into cake batter.
Sprinkle half of pecans into bottom of a greased and floured 10-inch tube pan. Fold remaining pecans into cake batter, and pour into pan.
Bake at 350° for 1 hour and 25 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 to 15 minutes; remove cake from pan, and cool on wire rack.
Moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth. Place in an airtight container, and store in a cool place 1 week, remoistening cheesecloth as needed. Sprinkle with powdered sugar just before serving.
Libby Murphy
Southern Living
NOVEMBER 2000
Champagne Sabayon
8 egg yolks
2/3 cup sugar
1-1/2 cups champagne
1 pint fresh raspberries, blueberries, and strawberries
Whisk together egg yolks and sugar in a heavy saucepan over low heat until blended. Whisk in champagne; cook, whisking constantly, 10 minutes or until mixture reaches 160° and is thickened. Chill, if desired.
Spoon champagne mixture over fresh berries.
Libby Murphy
Southern Living
NOVEMBER 2000
I was raised on the Southern Living magazine and consider them the go-to bible of Southern cooking! You always know that the recipes have been tried and tested and it just depends on your taste if it becomes a keeper or not. I don’t know how many times I’ve heard “Did you see what was in Southern Living this month? I think I’m going to try it – sure looks good!”
I was honored about a dozen years ago to be featured in their magazine and then again in their Southern Living 2000 Annual Recipe book. They chose some of the desserts that I have served including: Delta Mocha Chocolate Cake, Gentleman’s Pound Cake, Champagne Sabayon, Tiramisu, Smoky Mountain Snowcaps, and my Mother’s famous Butter Cookies.
One of our all-time favorite recipes came from The Ultimate Southern Living Cookbook, Pineapple Upside-Down Cake, a dessert that never goes out of style. Another is a Party Freeze Salad that’s simple but delicious and it came from their 1982 Annual Recipe book.
As I feature recipes on my site, www.TwirlandTaste.com, and prepare to release my second cookbook, A Tennessee Waltz - A Telling of Tennesseans’ Tastings, Twirls, and Tales, I realize just how much I’ve learned over the years from this culinary stalwart. No other publication has promoted Southern cooking and cuisine consistently like they have. Thank goodness for the folks at Southern Living for helping us to share family favorites with one another over the years

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