— cooked up on
June 11, 2016
There’s only a day and change left in Negroni Week – so I had better get going on this post, huh!
I love a negroni. One of my favorite things about it is that it’s so easy to make. A 1:1:1 ratio of gin, sweet vermouth and Campari – impossible to forget. And all you need is some ice and a twist of lemon. This cocktail deserves its own week!
But one of the cool things about Negroni Week is that it’s time to play with the classic recipe. So I decided to make mine sparkling – because when is that not a good idea? (OK, sometimes it’s not. But most of the time it is.)
That’s why for my Negroni I added sparkling wine and a little lemon juice. It’s certainly a lighter take on the original – and that was on purpose! The flavors of the Campari and vermouth still shine, but they’re a little easier to sip because they’re a little more diluted and a little more acidic.
Give it a try and tell me your thoughts!
Old-Fashioned Browned-Butter Pound Cake with Blueberries and Cream
- 1 cup (2 sticks) Darigold butter
- 2 cups sugar
- 5 eggs
- 2-1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Darigold whipping cream
- 2 teaspoons vanilla extract*
- Blueberry sauce:
- 1/2 cup sugar
- 4 tsp. cornstarch
- 1/2 tsp. grated orange peel
- 1/4 tsp. cinnamon
- 1 cup water
- 2 cups fresh or frozen blueberries
- Heat the butter in a saucepan over medium heat until it foams and turns brown (5 to 10 minutes). Set aside and cool until butter begins to solidify.
- Add butter and sugar to the bowl of an electric mixer and beat 3 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in a small bowl. With mixer set at low speed, alternately add flour mixture and cream to butter mixture, beginning and ending with flour. Stir in vanilla. Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
- Place in a cold oven and set the temperature to 325°F; bake for 75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely. Makes 16 servings.
- *Lemon or almond extract may be substituted.
- Blueberry Sauce
- Combine 1/2 cup sugar, 4 teaspoons cornstarch, 1/2 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon (optional) in a medium saucepan; whisk to blend. Stir in 1 cup water and mix well. Add 2 cups fresh or frozen blueberries and bring mixture to a boil over medium-high heat; cook one minute, or until mixture thickens. Remove from heat; serve warm or cold. Makes about 2 cups.