Food

Cooking With Rania: Pound Cake

(KDKA) This week, Rania featuring recipes for Buffalo Chicken Wings and Pound Cake!

Grilled Buffalo Chicken Wings

24 chicken wings - rinsed and patted dry
5 tablespoons butter
3 tablespoons red-hot sauce
Salt and pepper to taste
Jack Carr's Barbecue Sauce for basting wings

Blue cheese dressing:
1-cup yogurt
1 tablespoon red wine vinegar
1-teaspoon sugar
Juice of 1/2 lemon
1 garlic clove- minced fine
Dash of Worcestershire sauce
¾ cups crumbled blue cheese


Directions:
Cut the wings in half at the joint. Discard the tips. Place the wings in a bowl. Melt the butter in a saucepan. Add the hot sauce, stirring until well blended. Pour the hot sauce over the wings. Stir thoroughly to make sure that the wings are evenly coated. Let it sit for 30 minutes, stirring occasionally.

Preheat grill to medium high. Grill the wings, basting with the barbecue sauce.

Turn the wings occasionally and continue grilling until cooked through and golden brown.

Serve with bleu cheese sauce and the celery sticks on the side.

Sauce: combine all ingredients thoroughly except bleu cheese. Fold cheese in gently so as to keep it lumpy.

Serves: 4


Lemon Pound Cake

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 pound unsalted butter, softened at room temperature
2 cups sugar, plus 2/3 cup
8 eggs
1 tablespoon pure vanilla extract
½ cup lemon juice, plus 2/3 cup
2 tablespoons grated lemon
Garnish and service:
Mixed blueberries, raspberries and blackberries

Grease a 12-cup non-stick bundt pan or spray well with non stick pan spray.

In a medium bowl, combine the flour, baking powder, and salt.

In a mixer fitted with a paddle attachment cream the butter. Add 2 cups of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

Working in alternating batches, and mixing after each addition,add the dry ingredients and ½ cup of the lemon juice to the butter mixture. Add in the grated lemon rind, Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 2/3 cup sugar and the remaining 2/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack.

Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator Serve at room temperature with a mixture of blueberries, raspberries and blackberries.

Yield: 16 - 20 servings


Jack Carr's Barbecue Sauce

1 cup chopped onions
3 tablespoons vegetable oil
2 cups ketchup
1 cup chili sauce
1 cup Worcestershire sauce
2 cups apple cider vinegar
2 cups light brown sugar
¼ cup freshly squeezed lemon juice
2 teaspoons dry mustard
4 cloves fresh garlic – chopped
Cayenne pepper to taste
Salt to taste
Red pepper flakes to taste

Directions:
In a large pt, sauté the onions in the vegetable oil until golden brown.

Add in remaining ingredients and bring to a boil over medium high heat. Reduce heat to medium low and cook for about 1 hour, stirring occasionally. Adjust seasoning, cool and store in glass jar in refrigerator.

This sauce will keep for months and it also freezes well.

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