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Literati II Polenta Cake with Roasted Cherries

Today’s 5 star secret recipe comes from Literati II in Santa Monica.  Pastry chef Kimberly Sklar makes a delicious polenta cake with roasted cherries.  She roasts the cherries in a vanilla, brandy and sugar slurry, then she serves them with an almondy polenta cake. The flavors are a spectacular combination.

Enjoy!

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New 5 Star Secret Recipe
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Literati II Polenta Cake with Roasted Cherries

Polenta cake:

1/2 cup (1 stick) butter, room temperature, plus 1 tablespoon for pan
1/4 cup plus 2 tablespoons fine to medium grind cornmeal plus 2 teaspoons for dusting pan
1/2 cup brown sugar, not packed
2 eggs, room temperature
3 egg yolks, room temperature
1/8 teaspoon almond extract
1/2 cup plus 2 tablespoons flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons granulated sugar for dusting

Heat the oven to 375 degrees. Use 1 tablespoon butter to grease a 9-inch removable bottom tart pan; dust with 2 teaspoons cornmeal.

Using an electric mixer, cream the butter and brown sugar until light in color and fluffy, 1 1/2 to 2 minutes. Scrape the bowl and add the eggs and egg yolks, one at a time, beating thoroughly after each addition. Stir in the almond extract.

Sift the flour, remaining corn meal, baking powder and salt together and fold into the mixture.

Spread the batter evenly into the prepared pan. Sprinkle the sugar evenly on top. Bake for 20 to 24 minutes. Remove from the oven and set aside.

Roasted cherries and assembly:

4 cups or 1 1/2 pounds Bing cherries
2 tablespoons brown sugar
2 tablespoons sugar
1/2 vanilla bean, sliced lengthwise and seeds scraped and reserved
1/4 cup brandy
1 tablespoon cornstarch (mixed with 1 tablespoon water)
Polenta cake
1 cup whipped cream

Wash, stem and pit the cherries; set aside. When the cake is removed from the oven, increase the oven temperature to 400 degrees.

In a bowl, combine the brown sugar, sugar, vanilla bean, brandy and the cornstarch slurry. Whisk until combined.

Fold in the cherries and place in an 11-by-7-inch glass baking dish. Bake until the cherries are tender, about 10 to 15 minutes. Stir after baking 5 minutes.

To serve, slice the cake and place on a dessert plate. Spoon cherries and sauce on top of the cake. Add a spoonful of whipped cream and serve.

Serves 6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Smooth and Spicy Bean Dip

I have some delicious new recipes from our forum for you to try out this weekend.  First, I have a secret recipe for a smooth and spicy bean dip.  This is a great-tasting appetizer to start off with.  Serve the dip with fresh vegetables and toasted pita bread.

This is only one of the tried and true appetizer recipes featured in the “Amazing Appetizers” cookbook.  This collection of flavorful recipes are easy to make and perfect for any occasion.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Smooth and Spicy Bean Dip

1 15-ounce can chickpeas, drained
1/4 cup chopped onion
2 Tbs lemon juice
2 Tbs olive oil
1 garlic clove, minced (1 to 2 cloves)
1 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne
1/4 tsp hot pepper sauce, to taste
1/4 cup finely chopped parsley

Combine all ingredients except parsley in food processor bowl with metal blade.

Process until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little water, if desired, if dip is too thick.

Cover and refrigerate until serving.

Serve with vegetable relishes and pita bread wedges, crisped in a hot oven.

Serves 12

Enjoy these great tasting recipes from our forum:

Apple Stuffed Pork Loin Roast

Cheese Stuffed Meatballs with Chunky Tomato Sauce

Cobb Salad Pizza

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Panera Bread(™) Blueberry Superfood Muffins

Today I have a secret recipe for some yummy blueberry superfood muffins served at Panera Bread.  These muffins are loaded with quality ingredients and of course a healthy amount of blueberries.  To make these muffins even more super, add 2 tablespoons of heart-healthy chia seeds along with the walnuts.

You can always find a great selection of delicious muffin recipes on our forum: Go Here

Enjoy!

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Turn on your fat burning engine and boost your energy for the whole day.  Get 105 mouthwatering, quick & easy Paleo breakfast recipes: Go Here
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New Secret Recipe
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Panera Bread(™) Blueberry Superfood Muffins
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½ cup old-fashioned rolled oats
1 cup + 1 tablespoon all-purpose flour
¼ cup yellow cornmeal
¼ cup flaxseed meal
1 tablespoon baking powder
⅛ teaspoon salt
¼ cup sugar
1 cup walnuts
½ teaspoon ground cinnamon
3 tablespoons canola or vegetable oil
1 egg
1 cup low-fat buttermilk
2 tablespoons unsweetened applesauce
1 cup fresh or frozen blueberries

Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

Buzz the oats in a food processor until ground to the texture of coarse flour. Transfer them to a medium bowl and stir in the 1 cup of flour; the cornmeal, flaxseed meal, baking powder, and salt; and 2 tablespoons of the sugar. Set the flour mixture aside.

Combine the walnuts, the cinnamon, 1 tablespoon of the oil, and the remaining 2 tablespoons of sugar and 1 tablespoon of flour in the food processor; grind with short pulses until coarsely chopped. Set the nut mixture aside.

In a small bowl, stir together the egg, buttermilk, applesauce, and remaining 2 tablespoons of oil. Add this to the flour mixture and stir briefly. Fold in the blueberries just until the batter is moistened (a few lumps will remain).

Spoon the batter into the prepared muffin cups until each is two-thirds full. Sprinkle the nut mixture over top. Bake until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes.

Cool the muffins in the pan on a rack for 10 minutes. Remove them from the pan to cool completely on the rack.

Serves 12

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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