Navajo Grill Peach Bougainvillea Navajo Spice
Cakes
Cakes
1/4 pound (1 stick) butter, softened
1 cup granulated sugar
3 eggs
1/4 cup milk
1 cup shredded coconut
1/2 cup pecan pieces
2 cups crushed vanilla wafer (crush, then measure)
Preheat convection oven to 325 degrees F or standard oven to 350
degrees F.
Cream butter and sugar together. Add eggs, milk, coconut, pecans and
vanilla wafers and mix well. Spray a standard 12-cup muffin pan with
nonstick vegetable spray and fill with batter, dividing batter
evenly. Bake in preheated oven for 18 to 20 minutes, or until done.
The center of the cakes should be soft (but cooked through) and the
tops golden brown. Allow cakes to cool to room temperature, then
refrigerate before frosting.
Frosting
6 ounces cream cheese, softened
1/2 stick (2 ounces) butter, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup pecan pieces
Beat cream cheese and butter together until fluffy. Add sugar and
vanilla extract and beat well. Stir in coconut and pecans. Frost
chilled muffins.
Peach Sauce
1 (6-inch) sprig fresh rosemary
1/2 cup white port (a fortified wine
made with white grapes)
2 cups fresh peaches with juice (or 4 cups frozen)
1/8 teaspoon cinnamon
2 tablespoons honey, divided
2 tablespoons peach preserves
1 tablespoon plus 1 teaspoon Zatarain's Creole mustard
1 tablespoon cream
Simmer rosemary in the port for 1 minute; remove the rosemary and
discard. Add peaches, cinnamon, 1 tablespoon of the honey and the
peach preserves. Cook until peaches are soft, then add Creole
mustard and cream. Place in food processor and lightly pulse,
retaining some texture. Adjust sweetness with additional honey, to
taste.
Garnish
Fresh raspberries
Rosemary sprigs
To serve, place sauce in center of a 10-inch plate Place a frosted
cake in the center. Garnish with fresh raspberry on top and a
rosemary sprig.
Makes 12 servings. Source: Navajo Grill -
Fredericksburg, Texas |