Shout out to Squib,
When I saw his post on these I just had to make them. I figured I would get in some practice for the upcoming football season as I just knew these would be a big hit at our get togethers. I can't think of the name of one of them but I did the pineapple in the center and then the ones with anchovies and pineapple and I aslo did the ones with the dates. I bought pre-pitted dates and stuffed them with some spanish manchego cheese I had and would have also put a smoked almond in there but I was out. I dusted them with some Weber Kickin Chicken spice and a little sea salt and grilled them till done. I wanted to do these on the smoker so bad but my wife said if I did she was ordering pizza for dinner. WTH? My wife has made it very clear that she is not a fan of smoked food except for pulled pork, brisket and ribs. I said alright I'll do it on the kettle and she said no to that as well so I had to use the gasser. They still came out great but I can't wait to try them with a little smoke. Served them with some hot BBQ sauce I bought in North Carolina from a little joint called Rib Country that is really good but these didn't even need the sauce. We liked all three and were very surprised how good the ones with the anchovies were. We will definitely be making these again and my minds going nuts with the possibilities for other stuff to put in the middle. Seved these with some grilled zucchini and squash and a caprese sald with fresh tomatoes, mozzarella, and basil with some EVOO and Balsamic vinegar. For dessert I made a Blackberry Buttermilk Cake that was awesome that I got from Epicurious. It was a great meal. Thanks for looking.
Blackberry Buttermilk Cake Bon Appétit | July 2011
by Melissa Roberts
Blackberry Buttermilk Cake Bon Appétit | July 2011
by Melissa Roberts
(photo by: Hirsheimer & Hamilton) Buttermilk keeps this moist cake light and flavorful. Dust it with powdered sugar as it cools for a sweet, decorative finish. Yield: Makes 8 to 10 servings 
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour (sifted, then measured) plus more for pan 2 1/2 cups (10 ounces) fresh blackberries 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons vanilla extract 1 1/2 teaspoons finely grated orange zest 1 cup well-shaken buttermilk Powdered sugar (for dusting) Special equipment: Use a 9"–10"-diameter springform pan. 
Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar. Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top. Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely. |
