Grilled Angel With Berries And Cinnamon Whipped Wings Recipes

GRILLED ANGEL FOOD CAKE WITH PEPPERED BERRIES &VANILLA CREAM

Steps:

• Beat cream, 2 tablespoons of the sugar and vanilla in large bowl with electric mixer on medium speed until soft peaks form. Gently stir in mascarpone cheese. Cover and refrigerate until ready to serve.
• Mix remaining 1/3 cup sugar and cornstarch in medium saucepan. Stir in water and vinegar until well blended. Stir in blueberries. Stirring constantly, bring to boil on medium heat and boil 1 minute. Pour into medium bowl to cool slightly. Add raspberries and pepper; toss gently to coat.
• Grill angel food cake slices over medium heat 45 to 60 seconds per side or until golden brown grill marks appear. To serve, spoon berry mixture over each slice of cake. Top with a dollop of whipped cream mixture.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• In bowl, toss halved strawberries with vinegar and sugar.
• Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
• Meanwhile, oil the outdoor grill to prevent sticking.
• Cut cake in 6 wedges.
• Grill cake over medium heat, 3 to 4 minutes per side, until lightly toasted.
• Spoon strawberries with their juice, onto 6 dessert plates.
• Place grilled cake next to strawberries; serve with whipped cream on top of fruit and cake.
• Prep time includes standing time.

GRILLED ANGEL WITH BERRIES AND CINNAMON WHIPPED WINGS

Steps:

• In a medium bowl, gently combine berries with the brown sugar to coat.
• Add orange juice and refrigerate until ready to use.
• In a small bowl, with the mixer set at medium speed, beat cream, vanilla and cinnamon until soft peaks form.
• Gradually add sugar and beat until stiff peaks form.
• Cover and refrigerate.
• Cut cake into 6 wedges and place on a grill over medium heat.
• Grill until golden brown on both sides.
• Watch cake closely so it does not burn.
• To serve, place a cake wedge on a plate, cover with berries, and top with whipped cream.
• NOTE: We use pound cake and peaches in this recipe also. If using pound cake, handle gently on the grill so it does not break up.