“I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.”
I’ve been using Cascade’s new Platinum Packs for over two weeks now. I can tell you without a doubt I can tell a difference. In fact, my dishes and silverware are so shiny I had a hard time capturing images of my recipe because of the glare. Before switching to Cascade’s Platinum Packs, I often had to run my dishes through a second dishwashing cycle. Now, I not only put my dishes in the dishwasher without pre-washing, they come out sparkly clean the first time! Woohoo!
As I mentioned last week, Gail Simmons, Top Chef judge and editor of Food+Wine magazine, has partnered with Cascade to discuss why presentation is just as important as preparation.
- Gail recommends impressing with a Platinum Presentation: “The easiest recipes pop with unexpected, gourmet presentations. Drizzle bright sauces on sparkling white plates or layer desserts in crystal-clean glassware. Keep your presentation sparkling with Cascade Platinum, which keeps dishes perfect for anytime entertaining and impromptu guests.”
I have to agree, presentation matters. It truly can turn the most simple dish into a beautifully plated exciting meal. Although, I rarely take the time to make beautiful presentations out of our food, my kids think it’s extra special on those rare occasions when it happens. I decided to surprise my family with one of Gail Simmons recipes this Father’s Day weekend, Sugared Doughnut Holes with Raspberry Compote & Caramel. I changed up the recipe a little, as no one in my family likes raspberries or caramel. Instead I made a strawberry compote.
We always have doughnuts on Father’s Day, so the timing was perfect (just a day early). My family loved waking up to a surprise of homemade doughnut holes! I have to admit I don’t cook a lot of deep fried foods. I was a little nervous as to how they would turn out. Seriously? It’s doughnut holes, of course they were going to be delicious, what was I thinking! My hubby and kiddos thought the doughnut holes and Strawberry Compote were delicious. Rave reviews all around!
Sugared Doughnut Holes with Raspberry Compote & Caramel
By Gail Simmons
Serves 4 (makes about 16 doughnuts)
1 1/2 cups fresh raspberries, gently rinsed
1/3 cup water
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup superfine sugar
1 cup sugar
¼ cup water
½ cup heavy cream
Pinch of course salt
2 tablespoons butter
1 vanilla bean, scraped or 1 teaspoon vanilla extract (optional)
1 1/4 cup superfine sugar, divided
1 stick unsalted butter
1/2 cup cold water
pinch of kosher salt
1 cup + 2 tablespoons all-purpose flour
4 medium eggs
3/4 gallon peanut or vegetable oil, for deep-frying
Make the compote: Set a medium sauté pan over high heat, add raspberries, water, lemon juice and zest, and sugar. Cook for 10-15 minutes until mixture is reduced and thickened and berries fall apart. If compote gets too thick or starts to burn, add a little water and adjust heat. Remove from heat and allow compote to cool slightly. Serve warm or at room temperature with beignets. Compote can be refrigerated for up to a week if not used immediately.
Make the caramel: In a medium saucepan over medium-high heat, mix together the sugar and water until moistened. Heat, stirring until the sugar dissolves and the mixture begins to boil, then stop stirring. Allow to boil vigorously until the liquid turns a deep amber color (be careful as caramel can change from amber to burnt very quickly). Remove the pan from the heat and carefully pour in the cream and add a pinch of salt. Stir the mixture constantly until very smooth, scraping the bottom to ensure there are no lumps. If needed, return the pan to the heat briefly to help smooth it out. Add the butter and vanilla and stir to dissolve completely. Allow to cool for a few minutes before using.
Make the doughnut holes: Pour one cup of superfine sugar in a flat, rimmed dish for coating and set aside. Prepare dough by combining butter, remaining 1/4 cup sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next – the dough should be nice and glossy when finished.
To fry, heat oil in a heavy based pot (like a Dutch oven) to 365 degrees F. Using a 2-inch ice cream scoop, carefully drop a few balls at a time into the oil. Work in batches so as to not overcrowd the pot. Cook until golden and puffy – about 6 minutes. Use a mesh strainer or slotted metal spoon to remove from oil and place directly onto dish of sugar. Roll around to coat evenly. Serve doughnut holes warm with compote and caramel.
Don’t forget to enter Cascade’s “My Platium” Instagram contest. I’ve included my Week 2 entry above. See details below to enter!
Cascade Platinum Contest Details:
The Cascade “My Platinum” contest is a four week Instagram contest that encourages you to upload photos related to the weekly contest themes. Show off how sparkly Cascade makes all your pots, pan and plates!
- Visit the contest landing page for information on how to enter and submit images:
- The landing page will prompt you to sign up for Instagram if you are not currently users of the app.
- Each week, two contestants will be selected to receive a brand new Whirlpool dishwasher. Additionally, one lucky grand prize winner will receive a Platinum kitchen makeover!
To win, users have to both register and upload a photo with the #MyPlatinum hashtag and tag @MyCascade. Participants that have not registered will be disqualified from winning. Each week will have a 6-day entry period where Instagram users can enter the contest with their #MyPlatinum Photo. Cascade will choose two weekly winners and one final grand prize winner after the entry period has ended. Please be sure to include both the #MyPlatinum hashtag and tag @MyCascade in your entries to the contest!
- Week 1: My Platinum Plate (Entry Period: 6/3-6/9)
Show us your best dish styled from the sparkling plate up!
- Week 2: My Platinum Bite (Entry Period: 6/10-6/16)
Show us your best bite and most creative use of sparkling silverware!
- Week 3: My Platinum Clink (Entry: 6/17-6/23)
Show us how you serve up creative concoctions in sparkling glasses. Cheers!
- Week 4: My Platinum Table (Entry Period: 6/24-6/30)
Show us your sparkling tablescape for your most special celebrations!
Grand Prize Winner (Entry: 6/3-6/30)