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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Maine Blueberry Cake
4 cups fl our
2 cups sugar
8 teaspoons baking powder
¼ teaspoon salt
4 eggs (slightly beaten)
¾ cup vegetable oil
½ cup milk
2 teaspoons vanilla
4 cups fresh or frozen Maine blueberries
Nonstick cooking spray
Topping:
1 cup softened butter
½ cup light brown sugar
½ cup fl our
⅛ cup cinnamon
1. In a 4 quart mixing bowl, combine fl our, sugar, baking powder, and salt and mix
well.
2. Add to the mixture beaten eggs, oil, milk, and vanilla. Beat until smooth. Fold
in blueberries gently.
3. Spray inside of VersaWare™ stoneware with non stick cooking spray, and pour
in cake batter. Mix topping, and place on top of batter. Place stoneware in slow
cooker heating base, cover, and cook on High for 3-4 hours. Serve warm with
butter.
Serves 8-10
Poached Autumn Fruits with
Vanilla-Citrus Broth
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant
in New York City.
2 Granny Smith apples, peeled, cored (reserve cores), and halved
2 Bartlett pears, peeled, cored (reserve cores), and halved
1 orange, peeled and halved
5 tablespoons honey
1 vanilla bean, split and seeded
1 cinnamon stick
1
/
3
cup sugar
Water, enough to cover fruit
Vanilla ice cream
1. Add apple and pear cores to the VersaWare™ stoneware. Squeeze the juice from
the orange halves into the stoneware and add the orange halves, honey, vanilla
bean and seeds, cinnamon stick, and sugar. Add the apple and pear halves and
add just enough water to cover the fruit.
2. Stir lightly to combine and place stoneware in slow cooker heating base. Cover
and cook on High for approximately 2 hours and test for doneness. Test with a
knife to ensure fruit is tender.
3. Remove the fruit halves and reserve. Strain and reserve the poaching liquid, and
pour liquid back into the stoneware. Discard solids. Place stoneware on stovetop
set to low heat and simmer gently until the liquid reduces by half and thickens.
4. Dice the apple and pear halves and add them back into the reduced poaching
liquid just long enough to re-warm the fruit. Drain and reserve the liquid from
the fruit.
5. For individual servings, place fruit dice in bottom of bowl. Pour sauce around
fruit and fi nish with a scoop of your favorite vanilla ice cream.
Serves 4-6
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