Tuesday, June 4, 2013

Angels in the Surf (revisited)

What are angels? Are they some form of divine messengers at work in the world today? Or are they just a person we have seen that comes to us with a kind smile, the helpful stranger who may have done something so selfless for us or others. But however and whenever they appear, they can bring us both comfort and hope.

An angel is that someone you feel like you've known forever, even though they are the person you may have just met. I think the point is they have never truly been out of reach, we just need to know where to find our angels.

There are some angels that often work behind the scenes, lets face facts your best friend is actually a guardian angel in disguise.

Now that these angels may work behind the scenes, it does not mean that they are too far away from you that they can't hear you. Of course these angels may not come when you call, but they will always be there when you need them.

Angels can fly even though they are well grounded. An angel is someone who raises your spirits! Smiles are the next best thing to halos. The sweet souls who love, cherish, inspire and protect the angel in you are your guardian angels. They are your Friends and Family.

Fallen Angel

1 1/2 oz gin
1/2 tsp white creme de menthe
juice of 1/2 lemon
1 dash bitters
1 cherry 

  1. In a cocktail shaker add the first four ingredients, and shake.   
  2. Strain into a cocktail glass filled with ice then top with the cherry and serve.

Asparagus and  Shrimp with Angel Hair

3 oz  angel hair pasta
8 uncooked jumbo shrimp, peeled and deveined
1/4 tsp salt
1/8 tsp crushed red pepper flakes
2 Tbsp olive oil, divided
8 fresh asparagus spears, trimmed cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded peeled tomato
4 garlic cloves, minced
2 tsp chopped green onion
1/2 cup white wine or chicken broth
1-1/2 tsp fresh basil, minced 
1-1/2 tsp fresh oregano, minced 
1-1/2 tsp fresh parsleyminced 
1-1/2 tsp fresh thymeminced
1/4 cup grated Parmesan cheese

  1. Cook pasta according to package directions.  
  2. Then sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon oil in a large skillet cook shrimp for 2-3 minutes or until pink, then, remove and keep warm.  
  3. In the same skillet,cook asparagus, mushrooms, tomato, garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender. 
  4. Add wine or broth, basil, oregano, parsley and thyme. Return shrimp to the pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese. 

Devil’s Food Cake with Angel Frosting

1 oz  Dark Chocolate, 60 To 72%, broken into a few pieces
½ cup Dark Unsweetened Cocoa Powder
⅔ cup Hot Coffee
⅓ cup Whole Milk
1 ⅓ cups  Flour
1 tsp Baking Soda
½ tsp Salt 
1/2 tsp Pepper
10 Tbsp Unsalted Butter, cut into ½-inch cubes
1 cup Dark Brown Sugar, firmly packed
½ cup Sugar
3 large Eggs At Room Temperature 
1 tsp Pure Vanilla Extract

For The Frosting:
5 large Egg Whites, room temp
1 ½ cups Granulated Sugar
1 Tbsp Light Corn Syrup
1 tsp Pure Vanilla Extract

Make the Devil’s Food Cake:

  1. Preheat the oven to 325 degrees Fahrenheit. Grease  two 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with cocoa and knock out the excess cocoa.
  2. Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the coffee directly over them and whisk until combined. Add the milk and whisk until smooth.
  3. In another bowl, sift together the flour, baking soda, and salt. Set aside.  
  4. In the bowl of a standing mixer fitted with paddle attachment, beat the butter and sugars on medium speed until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. 
  5. Add the flour in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture.  
  6. Divide the batter into prepared pans and smooth the tops. Bake fore 35 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. 
  7. Transfer the pans to a wire rack and let cool for 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the angel frosting:

  1. Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
  2. In a medium saucepan over low heat, stir together 1 ¼ cups of the sugar, the corn syrup, and ¼ cup of water. Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer onto the side of the pot. Heat the mixture without stirring to almost soft-ball stage (about 235 degrees Fahrenheit).
  3. When you wait for the syrup to reach the soft-ball stage, remove the pan from the heat.  
  4. Sprinkle the remaining ¼ cup sugar over the soft peaks of the egg whites and turn the mixer to low. Slowly stream in the hot sugar syrup. Once all the syrup has been added, increase the speed to medium-high and beat the icing for about seven minutes until it is thick and shiny. Add the vanilla and beat again for 10 seconds.

Assemble the cake:

  1. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup frosting on top. 
  2. Place the next layer on top, then trim and frost it the same way. Frost the sides of the cake with the remaining frosting. Serve immediately.

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