Panke

Tangerine-Soaked Tea Cake |
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1/4 cup plain dry bread crumbs (recommended: Japanese Panko)
3 tangerines or oranges, grated zest
3 tablespoons tangerine or orange juice, preferably freshly squeezed
1 tablespoon freshly squeezed lemon juice
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softenedat room temperature
2 cups sugar
3 eggs
1 cup buttermilk
Glaze, recipe follows Preheat the oven to 350 degrees.
Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir andset aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pourinto the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) andturn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to aweek). Serve at room temperature, in thin slices. Glaze:
1/2 cup freshly squeezed tangerine juice
1 tablespoon freshly squeezed lemon juice
1/3 cup sugar Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved. Banana Schnitzles Courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000 |
Show:  | Sweet Dreams |
Episode:  | Coffee Break ||
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Vegetable oil, for frying
1/4 cup all-purpose flour
1/2 cup unflavored bread crumbs
1 large egg
2 tablespoons milk
4 ripe but firm bananas
1/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon Preheat oil to 365 degrees in a deep fryer or skillet. Make sure the oil is at least 3/4-inch deep. Place the flour and breadcrumbs on separate plates. In amedium bowl, mix together the egg and milk. Cut bananas diagonally into 3/4-inch-thick-slices. Dredge individual pieces of banana in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry the bananas for 3 minutes on each side, or until golden brown. Remove from the oil with tongs and drain well on paper towels. Mix togetherthe confectioners' sugar and cinnamon, and dust liberally on the schnitzels. Serve while still hot. Goes great with ice cream. These should be served immediately, but they can be held for 3 hours at room temperature, then reheated for 5 minutes in a 350 degree oven.
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Coffee with Cinnamon Courtesy Gale Gand |
Show:  | Sweet Dreams |
Episode:  | Coffee Break |
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Cinnamon sticks
Pot hot coffee
Whipped cream
Cinnamon, for garnish Place 1 stick of cinnamon in each of 4 coffee cups and pour in the hot coffee. Add a dollop of whipped cream and a sprinkle of cinnamon.
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Mango Flan on Chocolate Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999 |
Show:  | Sweet...