Ready, Set, Bake: Le Cordon Bleu College Teams up with Share Our Strength’s Great American Baking Contest

Ready, Set, Bake: Le Cordon Bleu College Teams up with Share Our Strength’s Great American Baking Contest

Sip and Savor at The Atlanta Wine School

Did you know that 85% of what we taste actually comes through the sense of smell?  Or did you know that sommeliers are not only wine experts, but they also must be well-versed in beers, craft beers, spirits, waters, and even humidors?  Thanks to Michael Bryan of The Atlanta Wine School, I can confidently answer yes to those questions.

I can think of no better way to wind down on a Monday than with some of my favorite foodie friends over a few glasses of wine.  Alumni and friends of Le Cordon Bleu met up for Sip and Savor, an Alumni Wine Tasting Event at The Atlanta Wine School.  Michael Bryan, founder and owner of this enologist's paradise, shared his expert knowledge on all things wine from the best glass for serving wine, to how to hold a wine glass properly, to how to stage a wine tasting party.

My take away from the tasting is that what we serve can impact the whole mood of our event.  Michael pointed out the difference in how two sparkling wines can set the stage for different scenarios.  For example, Prosecco says inviting, welcoming whereas a champagne may infer more formality and austerity.  If there is a specific taste in wine that you prefer, Michael urged us to learn as much as possible about that wine, the grape, the region, and the winemakers that make that type of wine.  If nothing else, find a wine consultant that can help guide your choices.  After learning a few basics, we sampled about 7 wines.  My personal favorites were the Prosecco and the Moscato. 
Check out http://www.atlantawineschool.com/ to learn more about upcoming classes and events at The Atlanta Wine School.

What I Baked for Dessert Today

Favorite Pineapple Cake with Cream Cheese Frosting

Makes 1 (3-layer) cake

This is my go-to cake when I need a taste of home.  It's been a favorite in my family for a long time.  I start out with a basic 1-2-3-4 yellow cake which is probably the first cake that I learned to bake when I was a child.  It follows the basic ratio of 1 cup butter to 2 cups of sugar to 3 cups flour and 4 eggs.  I've filled this version with a cooked pineapple filling, but it's good with other fillings as well.  Keep this recipe handy for your next family celebration. 

1 cup unsalted butter, softened

2 cups sugar

3 cups sifted all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

4 extra large eggs

1 cup milk

1 ½ teaspoons vanilla extract

¼ teaspoon almond extract

Pineapple Filling

Cream Cheese Frosting

Preheat oven to 350°F.    Grease and flour 3 (9-inch) cake pans. 

Cream butter in a large mixing bowl.  Gradually add sugar, creaming until light and fluffy.  Stir together flour, baking powder, and salt in a small bowl and set aside.   Add eggs one at a time, beating well after each addition.  Add flour mixture alternately with milk and extracts, stirring well after each addition.  Pour into prepared pans evenly.

Bake for 20 to 25 minutes or until tester inserted into cake comes out clean.  Cool in pans for 10 minutes.  Remove from pans and finish cooling on racks until completely cooled.

Spread Pineapple Filling between layers.

Frost top and sides of cake with Cream Cheese Frosting.

Pineapple Filling

1 (20-ounce) can crushed pineapple in juice

1 cup sugar

2 tablespoons cornstarch

2 tablespoons butter

Combine pineapple and sugar in a saucepan.  Cook over medium heat for 15 minutes.  Stir together a little bit of cold water into cornstarch to create a slurry.  Add slurry to pineapple, stirring to combine.  Cook until thickened.  Stir in butter until combined.  Set aside to cool slightly.

 

Cream Cheese Icing

1 (8-ounce) package cream cheese, softened

4 tablespoons butter, softened

1 (16-ounce) package powdered sugar, sifted

1 teaspoon vanilla extract

Beat cream cheese and butter until creamy.  Add powdered sugar and vanilla, beating until light and fluffy.