RECIPE: Slow-roasted strawberries with hazelnut cake - WFXG FOX 54 - News Now

Slow-roasted strawberries with hazelnut cake from Orchids at Palm Court

Slow-roasted strawberries with hazelnut finiancer. Slow-roasted strawberries with hazelnut finiancer.
FOX19 NOW's Dan Wells enjoys the dessert. FOX19 NOW's Dan Wells enjoys the dessert.

 

The Cincinnati Food + Wine Classic is coming up next month and will feature dishes from the Queen City's finest dining destinations. 

Co-founders Megan Ketover and Courtney Tsitouris stopped by FOX19 to share a recipe from Orchids at Palm Court. 

Slow roasted strawberries

1 quart strawberry, sliced

¼ cup sugar

½ vanilla bean

1 tsp white balsamic vinegar

Combine in baking dish. Cover with foil. Roast 30 minutes at 350F, stirring occasionally to cover strawberries.

Hazelnut financier

Yield: 1 thin jelly roll pan

8 oz butter

½  vanilla bean

6 oz hazelnut flour (finely ground hazelnuts)

5 oz powdered sugar

½  cup all purpose flour

Zest and juice of 1 orange

1/4 cup sugar

5 oz egg whites

Combine butter and vanilla bean in a small saucepan, and cook over medium heat until butter solids turn a light golden brown. 

Sift together hazelnut flour, powdered sugar, and flour. Fold in butter mixture, removing vanilla bean.

Add orange juice and zest, folding to make a smooth mixture. Whip together whites and sugar to medium stiff peaks and fold into hazelnut batter. Bake 15 minutes at 350F to golden brown.

 

The Cincinnati Food + Wine Classic is Sept. 12-13. Click here for details and ticket information.

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