Bold Flavor Boosts for Tradition-Worthy Meals - For a dessert no one can say no to, make this scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries recipe.
(Family Features) Gatherings provide perfect opportunities to get creative in the kitchen. Spending quality time with family and friends over an unforgettably delicious meal is what gatherings are all about, after all. Make sure to be the one everyone is raving about because you've brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist.
At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.
Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cooking provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.
These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.
If you're looking for recipe inspiration for your feast, you can experience the bold flavors of Holland House with these soon-to-be favorites.
Buttered Pound Cake with Sherry Mascarpone and Soaked Berries Recipe
Recipe courtesy of Holland House Cooking Wines
Servings: 10 (2 pieces per serving)
Prep Time: 5 minutes
Cook time: 15 minutes plus marinating
- 3/4 cup fresh raspberries
- 3/4 cup fresh blueberries
- 3/4 cup fresh blackberries
- 1/2 cup Holland House Sherry Cooking Wine, divided
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest, grated
- 2 tablespoons honey
- 1 cup mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 pound cake, cut into 20 pieces
In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.
In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.
Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.
Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.
Dessert, Pound Cake, Italian
SOURCE: Holland House Cooking Wines
Article: Copyright © iHaveNet.com
Recipes: "Buttered Pound Cake with Sherry Mascarpone and Soaked Berries"
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