Corn Meal Caramel Cake

Stunning setting, fabulous food

After a recent renovation of its new owner Singh Hospitality Group, operator of nine restaurants and catering establishments on Long Island, the restaurant loved and respected has been reduced to its former glamorous and quality. It should not be a special occasion to dine there for lunch or dinner. The menu was carefully designed by their leader. We started our meal with a crispy crab cake loaded with fish and light bread crumbs served on a bed of corn Spuma. Roasted beet tower was beautiful to look at and tasty too. The Burnt Goat Cheese Mousse were stacked between the beets in a balsamic reduction.Another winner is the cup braised short ribs braised endive served on chanterelle mushrooms in a red wine reduction. Of course it is perfectly prepared classic Caesar salad served with shaved Reggiano, a nice touch. We also sampled the grilled octopus-character. Much has been served with fingerling potatoes, capers and yellow peppers sprinkled with jalapeno oil. For our main courses we were impressed by the two steak dishes. Fully prepared to our order, both the filet mignon and grilled New York strip steaks are not to be missed. As a lover of salmon with the Waters Edge impressed me.It was a salmon crusted baby artichokes served with spaghetti squash, turnips - all in a saffron broth and is bleeding to my order. We could not miss the desserts and the waterfront has exceptional choice. My husband had his favorite, a hot apple crisp topped with vanilla ice cream. My friend loves the banana bread pudding served with caramel sauce. For me, my decadent side was satisfied with the molten chocolate lava cake served with vanilla ice cream. I tried to leave some over respect for my character, but it was irresistible.

Cornmeal Upside-Down Cake with Caramelized Peaches | Green ...

Since I've rekindled my love affair with peaches that I was looking for new recipes to help me highlight the beautiful fruit of the south. I came across a cake recipe cornmeal fishing Martha Stewart Living, which seemed to tick all the right, I had all the ingredients, it did not take long, and the best of everything I could cook it right in my cast iron skillet and reduce cleanup later! With a few adjustments here and there to answer my tastes I came up with a winning formula that has been eaten within 24 hours. In fact, it tastes even better the next day!

Cornmeal Upside-Down Cake with caramelized peaches

adapted

Ingredients

5 1 / 2 ounces (1 stick + 3 tablespoons) unsalted butter, softened 2-3 medium, ripe peaches, pitted and cut into 3 / 4 inch wedges 1 / 4 cup sugar + 3 / 4 cup divided 1 / 2 cup coarse cornmeal or polenta 1 / 2 cup fine cornmeal 3 / 4 cup all-purpose flour 1 c. teaspoon baking powder 1 1 / 2 c. teaspoon dried lavender, chopped 1 1 / 4 c. teaspoon kosher salt 3 large eggs 1 / 2 c. teaspoon pure vanilla extract 1 / 2 cup heavy cream

Route

Preheat oven to 350 degrees.In a cast iron 10 inch skillet melt butter 3 c. soup over medium-high heat. Use a pastry brush to coat the sides of the pan with melted butter. Once the butter begins to bubble sprinkle 1 / 4 cup sugar evenly over bottom of pan. Cook about 3 minutes, until sugar begins to bubble and turn golden brown (caramelized). Place the fishing areas in a circle around the edge of the pan, then fill the center. Reduce heat to low and cook until peaches are tender and the juices are bubbling, about 10 minutes.While peaches are cooking whisk together the flour, cornmeal two, baking powder, lavender, and salt in medium bowl. In a mixer fitted with paddle attachment beat together the remaining 1 stick of butter and sugar 3 / 4 cup at high speed until light and fluffy.

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