Page 42 - Flathead Beacon // 5.11.16

FACT: You will spend 1/3 of your life sleeping.
Isn’t it worth it to spend those 25 years comfortably?
FRANKLIN FIRM
retail
SALE $800 $599
MEMORY GEL
retail
SALE $1200 $949
PINNACLE LATEX KING
retail SALE $3000 $2399
6325 Hwy 93 South White sh, Montana
862-2455
Open 7 days a Week
FREE DELIVERY WrightsFurnitureStore.com
SIDE DISH ALISON LADMAN BOURBON-FRIED
POUND CAKE
WHEN WE FIRST ENCOUN- tered deep-fried, bour- bon-soaked Twinkies, we were a little smitten. Until, that is, we realized we could do so much better.
Better as in ditching the highly pro- cessed snack cakes and substituting a truly amazing slab of homemade pound cake, all rich and dense and ready to sponge up some booze. Which is what we did next; we drizzled each slice with a generous glug of bourbon. And no need to use the good stu here. Anything you’d consider using as a mixer will be ne.
An ample dose of butter to pan-fry our slices until nicely crisped and warmed doesn’t hurt their avor, either. Now all you have to do is serve — warm, please! — with fresh berries and whipped cream or ice cream. Take that, Twinkies.
Butter-Browned Bourbon-Basted Pound Cake
Start to nish: 2 hours (30 minutes active)
Servings: 12
4 whole eggs, room temperature
2 egg yolks, room temperature
1 tablespoon water
1 cup sugar
1 cup (2 sticks) unsalted butter, room
temperature, plus more for pan frying 1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
1 3/4 cup plus 2 tablespoons (8 ounces) all-purpose our, sifted
3/4 cup bourbon
Berries, to serve Whipped cream, to serve
Heat the oven to 350 F. Mist an 8-inch loaf pan with cooking spray, then line
the bottom and up the 2 long sides with kitchen parchment.
In a small bowl, whisk together the whole eggs, egg yolks and water.
In a large bowl, use an electric mixer on medium-high to beat together the sugar, butter, vanilla and almond extracts, and the salt until very light and u y, about 5 minutes. While mixing, add the egg mixture, a couple tablespoons at a time, until well emulsi ed after each addition. The adding of the eggs should take about 5 minutes.
Working in 2 batches, fold in the our gently but thoroughly until no trace of the our remains. Transfer to the prepared pan and spread to smooth the top. Gen- tly tap the pan on the counter to release any air bubbles. Bake on the oven’s center rack for 55 to 65 minutes, or until golden brown and a toothpick inserted at the center comes out clean. Cool in the pan for 15 minutes, then turn out onto a rack to cool for another 20 minutes.
When the cake is mostly cool, slice the ends o , then slice the loaf into 12 gen- erous 1/2-inch-thick slices. Brush both sides of each slice liberally with bourbon.
In a large skillet, melt a bit of but- ter over medium-high, swirling to thor- oughly coat the bottom of the pan. Work- ing in batches, fry the pound cake 3 to 4 slices at a time, for 3 to 4 minutes per side, or until toasty brown, adding addi- tional butter between batches. Carefully transfer the toasted slices to a platter while you fry the remaining slices. Serve warm, with berries and whipped cream, if desired.
Leftovers can be cooled and kept in an airtight container for 3 days, gently rewarming in a skillet.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.
42
MAY 11, 2016 // FLATHEADBEACON.COM