Sriracha Marmalade Wings

Now that summer has drawn to a close and fall is near, so is football season. Nothing scream football like chicken wings, Sriracha Marmalade Wings. Sriracha Marmalade Wings 2

Never, ever would I have thought that Sriracha would be something I crave. Hot things were never a go-to flavor for me. That is until I married Tim. He love, love, loves spicy things. He uses Sriracha for ketchup, I don’t go that far but, I really like the flavor it brings to dishes. Continue reading “Sriracha Marmalade Wings”

Peach Almond Upside Down Cake

August is National Peach Month. I’m a few days late, but Peach Almond Upside Down Cake is a delicious way to celebrate. I actually made this cake in August, so it’s all good!

Peach Almond Upside Down Cake 1

Researching peaches did give me information about peaches that I was not aware of. Did you know???

Peaches are from Florida and California, they are part of the rose family, along with plums, apricots, and almonds. I guess thats why peaches and almonds go together so well.

Peach Almond Upside Down Cake 8

They are all fuzzy, no fuzz, not a peach! There is a Peach Tower in South Carolina, a water tower in the shape of a peach.

They can reduce anxiety, peaches are called the fruit of calmness, who knew?

Peach Almond Upside Down Cake 4

Peaches are called stone fruit because of their hard pit. They are grown on grafted trees. Peach seeds do not bear fruit that is identical to their parent plants, so they are grown on grafted trees.

Peaches originally hail from China and came to the new world with Spanish Explorers.

Peach Almond Upside Down Cake 2

So, now that you know more than you ever wanted too about peaches, on to the recipe.

During peaches season I tend to gravitate towards crisps or cobblers, but I had been wanting a cake. A moist, delicious, cake.

Peach Almond Upside Down Cake 9

Almonds and peaches go together like a hand and a glove. A plan was well on it’s way.

The beautiful peach color of peaches begs for white cake. Now, normally I would have used my Best White Cake Ever recipe, but I was kind of in a hurry. Cake mix is easy and if you sparkle it up it tastes super.

Peach Almond Upside Down Cake 7

If you follow me you know my “thing” for bundt cakes. Its a relatively new obsession, which I indulge in as often as possible. Check our archives for all of the bundt recipes a What the Forks for Dinner?

As I stared at my pretty peaches, with visions of a bundt cake…..an upside down cake, of course.

I sliced two peaches, and diced one. The sliced peaches are placed on top of almonds covered with a brown sugar butter mixture.

Peach Almond Upside Down Cake 4

A white cake sparkled up with sour cream, almond extract, and diced peaches, poured over top and baked until a pick inserted comes out clean.

When flipped out onto a pretty serving plate, well all I can say is it stunning. The almonds, and peaches, have a beautiful glaze thats a touch crunchy over top of a beautiful pristine white cake.

No need for frosting, or any other decoration the Peach Almond Upside Down Cake stand on it’s own beauty.

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This cake keeps well if refrigerated, but it will not last long!!!!

Print
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Peach Almond Upside Down Cake

  • Yield: 12 1x

Ingredients

Scale
  • 3 large ripe peaches, pitted and 2 cut into 8 slices and the remaining peach diced
  • 1/3 cup brown sugar
  • 4 Tbl. butter, melted
  • 1/3 cup sliced almonds
  • 1 white cake mix
  • 4 egg whites
  • ¾ cup sour cream
  • ¾ cup water
  • ¼ cup canola oil
  • 1/2 teaspoon almond extract

Instructions

  1. Combine the brown sugar and melted butter in a small sauce pan to dissolve the sugar.
  2. Coat a non-stick bundt pan with non stick cooking spray.
  3. Sprinkle almond in the bottom of the prepared bundt pan.
  4. Drizzle the brown sugar/butter mixture over almonds.
  5. Lay the peach slices in depressions on the bottom of the pan.
  6. Place cake mix in the bowl of a stand mixer.
  7. Add the egg whites, sour cream, water and oil.
  8. Starting on low speed and gradually increasing the speed. Mix for about 2-3 minutes into a thick fluffy consistency.Fold in the diced peaches.
  9. Pour batter carefully over peaches in the bundt pan. Place the pan on a cookie sheet. Bake in a preheated 350 oven about 50 minutes or until a wooden skewer comes out clean.
  10. Place on cooling rack for about 20-30 minutes. Gently dislodge around the perimeter of the cake using a knife or spatula. Place a cake plate on top and flip the cake out.
  11. If the peaches or any of the almonds ‘stick’ simply remove from the bottom of the pan and place atop the cake where they came out of.
  12. This cake keeps well for several days when refrigerated.

 

Bloody Mary Bruschetta

Bloody Mary, brunch booze…..the cure for a hangover? How about a super yummy topping for Bloody Mary Bruschetta?

Bloody Mary Bruschetta 5

Bloody Mary’s are a common “Hair of the Dog” drink. Its combination of tomato juice (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). But I think, the alcohol takes the edge off. Its reputation as a hangover cure makes Bloody Mary’s in the morning and early afternoon, brunch booze.

Bloody Mary Bruschetta 4

Well, its been years since I have drank, but the flavor of a Bloody Mary can be had without booze, and anything on toasted bread is delicious.

Bruschetta is one of my favorite appetizers. I learned to love it when I worked for my long time friend Michelle at a restaurant she owned. The Herb Garden Deli Cafe & Bakery. What a sweet and wonderful place it was. It expanded my foodie-ism and we put out some fancy smancy spreads. Michelle’s bruschetta was and still is my favorite, tomatoes marinated (secret) and served on toasted french bread spread with herbed goat cheese.My mouth is watering just thinking of it.

Bloody Mary Bruschetta 2

I have made many different versions of bruschetta over the years and this ranks right at the top of the list. It will never over take Michelle’s, but it is damn good!

The abundance of tomatoes at this time of year helped make this even sweeter. Fresh, ruby red, ripe tomatoes, marinated with all the tastes of a Bloody Mary, horseradish, Worcestershire, celery, and tabasco.

Bloody Mary Bruschetta 1

A creamy base, not Bloody Mary like, but really adds to the dish, made of Miracle Whip (as always use mayo if you must), horseradish, and celery seed, is spread on toasted bread and topped with the marinated tomatoes.

Garnish with extra celery seed, celery leaves, and what Bloody Mary is complete with out a pickle and a wedge of lime?

Bloody Mary Bruschetta 3

Bloody Mary Bruschetta, not a hanover cure, but a delicious appetizer cure!

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Bloody Mary Bruschetta

  • Author: Marty Boyd
  • Yield: 8 1x

Ingredients

Scale
  • 1 zest of a lemon
  • 1 teaspoon lemon juice
  • 1/2 shallot, finely chopped
  • 2 large tomatoes, seeded and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon each salt and black pepper
  • 2 teaspoon Worcestershire sauce
  • 1/2 teaspoon tabasco sauce, or to taste
  • 2 tablespoons prepared horseradish, divided
  • 2 celery stalks, thinly sliced
  • 3 tablespoons coarsely chopped celery leaves
  • 1/3 cup Miracle Whip
  • 1/2 teaspoon celery seed
  • 68 slices toasted sourdough or French bread
  • Celery Seed, Pickle Slices, lime wedges,and celery leaves for garnish

Instructions

  1. Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 tablespoon horseradish in a large bowl. Let marinate 10 minutes, stir in celery stalks and leaves.
  2. In a small bowl combine Miracle Whip and remaining horseradish, and celery seed in a small bowl. Spread each slice of toasted bread with the horseradish mixture, then top with tomato mixture.Garnish with celery seed, pickle slices, and celery leaves if desired.