Baked Chicago

Parched? Try a sip of Whiskey Lemonade or Champagne Punch to stay cool this summer.

It's 80 degrees and sunny (for now) in Chicago. Next weekend I'm hosting family visiting for the Memorial Day holiday, so I pulled out these two summer drink recipes to do something special. 

Whiskey Lemonade

 
 

• 3 tablespoons fresh lemon juice
• 2 tablespoons whiskey
• 2 tablespoons simple syrup
• crushed ice
• lemon zest
• water, if desired

In a glass, combine lemon juice, whiskey and simple syrup over crushed ice. Garnish with lemon zest; add a splash of water, if desired. Makes 1 serving.

 

Champagne Punch

• ice cubes
• 1 peach, thinly sliced
• 1 cup raspberries
• 1 cup blueberries
• 1/4 cup fresh lemon juice
• 1/3 cup simple syrup
• 1 bottle champagne (such as Moet and Chandon)

In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne. Serves 6.

Dulce de Leche Pound Cake

 

• 3 sticks butter, room temperature
• 1 cup dulce de leche
• 2 cups dark brown sugar
• 1 1/4 cups granulated sugar, divided
• 1 1/2 tablespoons vanilla extract
• 6 eggs
• 3cups all-purpose flour
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon fine salt
• strips of lime peel from 2 limes
• 1 1/4 cups confectioners' sugar
• 2 tablespoons milk

Preheat oven to 325F degrees.  Grease four mini loaf pans with non-stick spray.  Set aside.  In large bowl, beat butter, dulce de leche, brown sugar and 1 cup granulated sugar with electric mixer until smooth and creamy.  Add vanilla and eggs, one at a time, beating well after each addition. Add flour, allspice, cinnamon, ginger and salt. Beat until combined.

Transfer batter to prepared pans, smoothing out tops. Bake until loaves turn a deep golden brown and toothpick inserted comes out clean (about 60 to 75 minutes). Set aside and cool in pans for 45 minutes.  Remove from pans.

Meanwhile bring pot of water to boil and add lime peel.  Cook 1 minute, then quickly scoop out peel and blanch for 1 minutes in bowl of cold water. Cook and blanch the peel 2 more times using the same process and same boiling water. Remove peel. Bring a new 1/2 cup water and remaining 1/4 cup granulated sugar to boil. Add lime peel and cook, stirring frequently, until sugarcoated.

When cakes are partially cool, whisk together confectioners' sugar and milk to form a glaze. Pour over loaves and top with candied lime. Cool completely and serve. (makes two 9-inch loaves or 4 mini loaves.)

Berghoff’s Bacon-Wrapped Shrimp over Blue Moon Roasted Red Pepper Polenta Recipe

Over a Blue Moon Roasted Red Pepper Polenta and served with Blue Moon BBQ Sauce

This Blue Moon-inspired appetizer is featured on the Berghoff Restaurant’s dinner prix fixe menu for Chicago Restaurant Week 2011. 

Serves 12

Bacon-Wrapped Shrimp

Ingredients:

• 12 jumbo shrimp, shelled and deveined  
• 6 bacon strips 
• 12 toothpicks 

Directions:

Rinse shrimp, remove tails and pat dry. Slice each strip of bacon in half, making 12 strips. Wrap one bacon strip around each shrimp. Skewer each wrapped piece with a toothpick to secure. Grill over medium heat until cooked through (approximately 10 minutes).

Blue Moon Roasted Red Pepper Polenta

Ingredients:

• 4 cups onion soup
• 2 bottles Blue Moon (reduces to half)
• 1 cup corn meal
• 1 cup roasted red peppers, diced
• 1 cup cheddar cheese, shredded
• 1 cup parmesan cheese, shredded
• 2 tbsp parsley, chopped
• 1 tbsp butter
• ¼ cup heavy cream

Directions:

Bring onion soup and Blue Moon to a boil in a large saucepan. Slowly add cornmeal, stirring constantly. Cook on low heat 15-20 minutes or until mixture begins to pull away from sides of pan, stirring frequently.

Fold in all other ingredients (red peppers, cheeses, parsley, butter and heavy cream), stirring frequently, until cheeses are melted and blended.

Let cool in pan or transfer to a large baking sheet to cut into squares or rounds (using cookie cutter).

Blue Moon BBQ Sauce

 

Ingredients:

• 1 stick cinnamon
• 1 tsp garlic, chopped
• 3 bottles Blue Moon (reduces to half)
• ¼ cup rice wine vinegar
• ¼ cup soy sauce
• 1 cup ketchup
• ¼ tsp allspice
• ½ tsp ginger, chopped
• 1 pcs clove
• 1 tsp ground black pepper
• 2 tbsp cilantro, chopped
• 1 tbsp fresh lime juice
• ¼ Berghoff Intelligentsia Coffee Beans, grounded
• ½ cup honey
• ½ cup of your favorite traditional BBQ sauce

Directions:

In a large saucepan, lightly sauté garlic and cinnamon in oil. Add the Blue Moon and reduce to half. Stir in vinegar, soy sauce, ketchup, allspice, ginger, cloves, pepper, cilantro, lime juice and coffee grounds. Simmer for about 5 minutes. Add in honey and prepared BBQ sauce and simmer until thickened.

Add barbecue mixture to a blender and puree. Pour into a jar or bottle and let cool. Store in refrigerator between uses.

TO SERVE:

1. Prepare BBQ sauce
2. Prepare polenta
3. Prepare shrimp
4. Spoon the polenta (from pan) or place cut round/square (from baking sheet) onto each dish
5.  Top with bacon-wrapped shrimp
6. Drizzle barbecue sauce over top or place a dollop on the side
7. Serve

Peanut Butter Pound Cake Recipe

 

• 1 cup butter, softened
• 3/4 cup crunchy peanut butter
• 3 cups granulated sugar
• 2 teaspoons vanilla extract
• 5 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup milk

Preheat oven to 350F degrees.  Butter and flour a 10-inch bundt cake pan. 

In large mixing bowl, combine butter, peanut butter, sugar and vanilla.  Beat until light and fluffy.  Add eggs, one at a time, beating well after each addition.

In another bowl, combine flour, baking powder and salt.  Stir dry mixture into peanut butter mixture alternately with milk.  Pour into prepared pan.  Bake for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.

Cool in pan for 15 minutes on a wire rack.  Remove from pan and let cool completely on wire rack.

Pecan Bars Recipe

• 8 ounces cream cheese, softened
• 1 cup butter, softened, divided
• 1 cup granulated sugar
• 1 tablespoon vanilla, divided
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup packed dark brown sugar
• 2/3 cup light corn syrup
• 3 cups pecans, chopped

Preheat oven to 350F degrees.  Beat cream cheese, 3/4 cup butter, granulated sugar and 2 teaspoons vanilla in large bowl with mixer until well blended.  Add flour and baking soda; mix well.  Refrigerate dough for 30 minutes.

Press dough onto bottom of 15x10x1-inch pan.  Bake for 20 minutes or until lightly browned.  Meanwhile, melt remaining butter and pour into medium bowl.  Add eggs, brown sugar, corn syrup and remaining vanilla.  Mix well and stir in nuts.

Spread nut mixture over warm crust, then bake for additional 20 to 25 minutes - or until topping is firm around the edges but still soft in the center.  Cool completely before cutting into bars.

Pears in a Blanket Recipe

• one sheet puff pastry, thawed
• one pear, peeled and cut into 1/2-inch wedges
• maple syrup

Preheat oven to 350F degrees.  Brush puff pastry with maple syrup.  Cut into 1-inch strips.  Wrap around pear wedges.

Place on parchment paper-lined baking sheets and bake for 20 minutes or until golden brown.

Chocolate - Raspberry Bundles Recipe

• 6 ounces hazelnut spread with cocoa (such as Nutella)
• 6 ounces raspberry jam (such as Bonne Maman)
• 1 sheet of puff pastry, thawed
• confectioner's sugar for dusting

Preheat oven to 400F degrees.  Unfold puff pastry on lightly floured surface.  Roll pastry into 12-inch square.  Cut pastry into 9 four-inch squares.  Place about 1 tablespoon each of hazelnut spread and raspberry jam into center of each square.  Brush edges of the squares with water.  Bring corners of each square to the center on top of filling.  Twist tightly to seal, fanning out corners.  Place pastries at least 2 inches apart on baking sheet.

Bake pastries for 15 minutes or until golden brown.  Remove pastries from baking sheet and cool on wire racks for at least 10 minutes.  Sprinkle pastries with confectioner's sugar.

 

Chocolate Chip Banana Mini Muffins Recipe

 

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1 cup milk chocolate chunks or chips

Preheat oven to 350F degrees.  In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.  In another bowl, combine egg, oil, sour cream and vanilla.  Stir wet ingredients into dry ingredients just until moistened.  Then fold in mashed bananas and chocolate chunks.

Fill greased mini muffins tray about 1/2  full each.  Bake for 15 minutes or until golden.  Cool for 5 minutes before removing from the pans and transferring to wire rack to cool completely.  Makes about 36 mini muffins.

For regular-sized muffins, bake for 22 to 25 minutes.  Makes about 16 regular-sized muffins.

Sour Cream & Honey Pound Cake Recipe

 

• 1/2 lb butter, softened
• 3 cups granulated sugar
• 1 cup sour cream
• 3 tablespoons honey
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour
• 6 eggs
• 1 teaspoon vanilla extract

Preheat oven to 325F degrees.  In large mixing bowl, cream butter and sugar.  Add sour cream and honey, mixing until incorporated. 

Sift baking soda and flour together.  Add to the creamed mixture, alternating with eggs (beating each egg one at a time).  Add vanilla and pour mixture into a greased and floured bundt cake pan.  Bake for 1 hour and 15 minutes.

Let cool for 20 minutes before inverting onto wire rack to cool completely.  Slice and serve with your favorite fresh fruit and whipped cream, or cover with a decadent chocolate ganache.  A simple and delicious option for breakfast or a light dessert.

Chewy Oatmeal-Cranberry Cookies Recipe

 

• 3/4 cup applesauce
• 1 teaspoon ground cinnamon
• 1/2 cup firmly packed dark brown sugar
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup rolled oats
• 1/2 cup dried, sweetened cranberries

Preheat oven to 350F degrees.  In large mixing bowl, combine applesauce, cinnamon and brown sugar.  Mix until well combined.  Slowly mix in flour, baking powder and salt - stirring until well combined.  Stir in oats and dried cranberries.

Drop dough by round teaspoonfuls onto baking sheet lined with Silpat or parchment paper.  Slightly flatten cookies with back of tablespoon (wet with warm water to keep dough from sticking to spoon). 

Bake for 15 minutes or until golden brown.  Remove from oven and let cool on baking sheet for 2 minutes before transferring to wire racks to cool completely.  Makes about 30 cookies.

This recipe was adapted from one published by Jewel-Osco.  After trying their recipe, I found that cooking it longer (original recipe called for 10 minutes) and using Silpat make for a crunchier exterior - which is a good balance of texture to the chewy interior.  I also substituted sweetened dried cranberries for a less tart flavor contrast.