WKYT - Chef Walter - Recipes

Raspberry cake for two Tuesday, February 12, 2013

Ingredients

1/2 8 oz pkg cream cheese, softened (4 oz)
2 TBSP butter, softened
1/4 cup lemon curd
3 TBSP powdered sugar
1 pkg prepared shortcakes (near the berries in the produce dept.)
1/2 cup fresh raspberries
2 TBSP low-sugar raspberry preserves
Fresh raspberries
Small fresh mint leaves (optional)

Directions

For frosting, in small bowl beat cream cheese and butter with electric mixer on medium until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside. Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 TBSP preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours. To serve, stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves.

Bonus recipe:
Thyme Pork Chops with Roasted Cauliflower

2 pork rib chops, cut 3/4 inch thick
2 tsp snipped fresh thyme or 1/2 tsp dried thyme or Italian seasoning,
crushed
1/8 tsp salt
1/8 tsp freshly ground black pepper
Nonstick cooking spray
3 cups cauliflower florets
1 small onion, cut into wedges
1 TBSP olive oil
1/8 tsp salt
1/8 tsp freshly ground black pepper
Snipped fresh basil, flat-leaf parsley, and/or chives (optional)

Trim fat from meat. In a small bowl, stir together thyme, 1/8 tsp salt, and 1/8 tsp black pepper; sprinkle evenly on both sides of each chop. Set chops aside. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion; cook and stir about 5 minutes or until almost tender. Remove skillet from heat. Push cauliflower and onion to the edge of the skillet. Add oil to the skillet. Arrange the seasoned chops in a single layer in skillet. Return skillet to heat and cook over medium heat for 10 to 15 minutes or until pork chops are done and vegetables are tender, turning chops to brown evenly and stirring the vegetable mixture often. Transfer chops and vegetable mixture to dinner plates. If desired, sprinkle vegetable mixture with basil, parsley, and/or chives. Makes 2 servings.

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