The Perfect Ending
THE BOOM IN GRILLING and barbecue is easily seen from the food editor’s desk, as new cookbooks come cascading in with each day’s mail. Among the most accessible of the new breed is Michael McLaughlin’s All on the Grill (HarperCollins; $22.50), and he’s not kidding about the title. Sure, he bastes up plenty of chicken, ribs, tri-tip, and fish, but he’s not averse to throwing fruits, vegetables, pasta, and even dessert onto the flames for a little smokehouse flavor and outdoor time. Confessing that he gamely barbecues in the rain–holding an umbrella in one hand while he flips with the other–McLaughlin offers full-menu suggestions down to the libations, as well as an entire slate of starters, tips, and innovative ideas. Below we offer one of his more unique desserts (from selections such as grilled apple tarts, grilled pineapple and pound cake with Kahlúa fudge sauce, honey-grilled nectarines with mango sorbet and raspberry sauce, and zabaglione-peach parfaits).
Toasted Angel Food Cake
with Bourbon Banana Sauce
Probably too heady for kids, but it’ll remind you of campfire-roasted marshmallows (without all the goop). Toast 1/3 cup pecans for 7 to 10 minutes in a preheated 375° oven, stirring occasionally. Remove from the pan, cool, and chop. Get a hot fire going in the grill, then lay 4 (3/4-inch-thick) slices of angel food cake on the rack, cover, turn carefully once, and, after not more than about 1 minute, transfer to plates. In an 8-inch-square foil pan, combine 3 tablespoons unsalted butter, 2 tablespoons packed light-brown sugar, and 2 tablespoons bourbon. Cover, put on the rack, and stir a couple of times while grilling. When the sauce bubbles, add 2 bananas (cut into 1/2 inch pieces), cover, and cook for another 5-7 minutes. Stir in the pecans and 2 teaspoons of fresh lemon juice, and spoon over the cake slices.
From the June 12-18, 1997 issue of the Sonoma County Independent.
© Metro Publishing Inc.