You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Recipes

  • Web exclusive: Basil paste recipe
    4 cups Italian basil leaves (about 4 ounces, stemmed), washed and dried 1/4 to 1/3 cup extra-virgin olive oilPlace the basil leaves in the bowl of a food processor. Drizzle with 1/4 cup of the olive oil.
  • Lighter, but flavorful
    A serving of chicken korma can clock in at more than 600 calories and 34 grams of fat. This version is lighter and quicker than a standard korma, yet it delivers plenty of flavor. Serve with basmati rice.
  • A meal for flexible dinner times
    This is a sandwich to keep in mind when dinner is time-delayed for your various diners. The meat can stay warm in loaf form, wrapped in foil; cut it to order just before serving. Adapted from “Cooking Light: Lighten Up, America!
Advertisement
Associated Press
Pan-sear slices of pound cake and top them with a minty fruit salad.

Sear pound cake for spring treat

How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar.

If you know how to make a grilled cheese sandwich, you can make this dessert, which is a perfect ending to an Easter – or any springtime – dinner. Pan-seared pound cake is decadent and rich, so we’ve paired it with a fresh, minty fruit salad for balance. Looking for even more indulgence? Top the whole thing with whipped cream spiked with powdered sugar and orange liqueur.

Looking for a little less indulgence? Opt for banana bread instead of pound cake and top the fruit salad with a dollop of non-fat Greek yogurt.

Pan-Seared Pound Cake with Minty Fruit Salad

2 tablespoons sugar, divided

3 navel oranges, peeled and segmented

1 cup blueberries

1 cup raspberries

1 cup quartered strawberries

1 tablespoon lemon juice

1 tablespoon chopped fresh mint

8 thick slices purchased or homemade pound cake

2 tablespoons unsalted butter, softened

In a medium bowl, combine 1 tablespoon of the sugar with the orange segments, blueberries, raspberries, strawberries, lemon juice and mint. Stir gently, then set aside.

Spread both sides of each slice of the pound cake with a bit of the butter, lightly coating the surface. Use the remaining tablespoon of sugar to sprinkle over both sides of each slice.

Heat a large nonstick skillet over medium. Working in batches, toast the cake slices for 3 to 4 minutes per side, or until golden and caramelized. Serve warm and topped with the fruit salad. Makes 8 servings.

Advertisement