Ingredients
3 cup hulled fresh strawberries
6 tbsp creme de casis
4 tbsp sugar
1 cup chilled whipping cream
1 tsp vanilla extract
12 oz pound cake,cut into 1/2
1 slices
2 pt baskets strawberries, hulled
1 sliced
Directions
Puree 3 cups berries with cassis and 2 tablespoons sugar in processor.
Strain through sieve to remove seeds. Cover and Refrigerate until well
chillded. (strawberry sauce can be prepared 1 day ahead).
Using electric mixer, whip cream with remaining 2 tablespoons sugar
and vanilla in large bowl to soft peaks (Whipped cream can be
prepared 4 hours ahead. Cover and refrigerate)
Arrange pound cake slices on plates. Top cake with sliced berries.
Spoon strawberry sauce over. Top with whipped cream and serve.
Servings: 8 servings
Pound Cake With Strawberry Sauce & Chantill Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Sauce
The History of Recipes
It is quite feasible to prove the history of recipes way back into the far past, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. In practice though, in the main part, these old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. Aspicius also informs us how the Romans used many different herbs, including a few you will know for example thyme, fennel and dill. Later on, there are some books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian curry that is served today, but instead descriptions of the types of food prepared for the nobility of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the East, such as coriander, basil and rosemary. These new foods and tastes was responsible for an increase in recipe books, the majority of which are kept safe in academic collections. By the advent of the twentieth century, recipe publications are greatly in demand mostly as a result of increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Pound Cake With Strawberry Sauce & Chantill recipe.
