Complimentary Strawberry Cake for Mom
On Sunday, May 13, the Market Street Grill and Oyster Bar, and the Market Street Broiler, will serve complimentary strawberry cake to Mothers dining at the restaurants on their special day. The Market Street Grill and Oyster Bar will be open for brunch from 9 am to 3 pm and all Market Street Restaurants, including the Market Street Broiler, will serve dinner from 4 pm until 9 pm. Reservations are encouraged.
“Our house-made strawberry cake is made with pound cake, juicy strawberries and whipped cream. It’s the perfect treat for Mom on her special day,” says Chef Ty Fredrickson. “This is a classic spring dessert that is a favorite with everyone.”
For families who will be dining at home on Mother’s Day, Chef Fredrickson shares the Gastronomy recipe:
Cake Ingredients:
2 five-inch pound cakes, round, about 1 1/2 inches thick
pinch of salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla
1/2 pint strawberries, fresh, cleaned and sliced
Sauce Ingredients:
2 ounces grenadine
1 tablespoon powdered sugar
1/2 pint strawberries, fresh, diced
Cake Method:
To make the whipped cream, whip the heavy whipping cream with the vanilla until stiff and thin. Add salt and powdered sugar and whip briefly to combine.
Place half of the whipped cream on top of one of the cakes. Top with 1/2 of the strawberries, and place the other pound cake on top. Top the second layer and the sides of the cake with the remaining whipped cream and strawberries.
Sauce Method:
Combine berries, grenadine and powdered sugar to make a strawberry sauce. Pour sauce on the bottom of a serving plate. Place cake on top of sauce and serve.
2 five-inch pound cakes, round, about 1 1/2 inches thick
pinch of salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla
1/2 pint strawberries, fresh, cleaned and sliced
Sauce Ingredients:
2 ounces grenadine
1 tablespoon powdered sugar
1/2 pint strawberries, fresh, diced
Cake Method:
To make the whipped cream, whip the heavy whipping cream with the vanilla until stiff and thin. Add salt and powdered sugar and whip briefly to combine.
Place half of the whipped cream on top of one of the cakes. Top with 1/2 of the strawberries, and place the other pound cake on top. Top the second layer and the sides of the cake with the remaining whipped cream and strawberries.
Sauce Method:
Combine berries, grenadine and powdered sugar to make a strawberry sauce. Pour sauce on the bottom of a serving plate. Place cake on top of sauce and serve.
Market Street Grill & Market Street Oyster Bar
Cottonwood ~ 2985 East 6580 South ~ (801) 942-8860
Downtown ~ 48 West Market Street ~ (801) 322-4668
South Jordan ~ 10702 South River Front Parkway ~ (801) 302-2262
Market Street Boiler ~ 260 South 1300 East ~ (801)583-8808
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