Thursday, March 10, 2011
Vodka-Spiked Whipped Cream and Cranberry Sauce over Pound Cake
Back in the day (when partying did not cause a three-day-long hangover) I used to strap on my highest heels, make sure my lips were extra glossy, slip into a borderline-inappropriate tanktop, and pile into a NYC cab with my girlfriends for whatever the night held for us.
Over the years, I have had many drinks of choice when I was out on the town. Before the more figure-friendly Vodka and Soda, or the always glamourous Champagne, there was the sweet but tart Vodka and Cranberry Juice.
Nowadays, a night of torturing my poor feet in stillettos in a smelly bar full of strangers does not sound like fun at all. To be honest, I prefer a bottle of wine, my couch, and my favorite people. Even so, I will always hold the "old days" very close to my heart. This dessert pays homage to all the good nights I had with a Vodka and Cranberry in hand.
This recipe is also easy enough that if you are nursing a three-day-long hangover, you will still be able to pull it off without a sweat :)
Vodka Spiked Whipped Cream
1 cup of heavy cream
2 tbsp of confectioner's sugar
1 shot of vanilla vodka
Whip cream with electric mixer or hand beater until soft peaks begin to form. Gradually add in sugar and vodka and mix until well combined.
From Martha Stewart
2 tablespoons butter
1 apple, peeled and chopped
Pinch of nutmeg
1 cup cranberries
1 cup apple cider
1/2 cup sugar
In a medium saucepan, melt 1 tablespoon butter over medium heat. Cook apple with nutmeg until apple begins to soften, about 3 minutes.
Add cranberries, apple cider, and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10 to 15 minutes. Remove from heat; stir in 1 tablespoon butter. Puree in a blender until smooth. If too thick to pour, stir in up to 1/2 cup more apple cider.
Use store bought pound cake, or make your own. Layer the whipped cream between slices of cake and drizzle with sauce. Garnish with mint if desired. Enjoy!!!