Sugar Cage Recipes

Steps:

• Bring all 4 ingredients to a boil, reserving 1/4 cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy;
• Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft. Cool on sheet pan until serving;
• In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown. At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest. Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote.;

Steps:

• Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 311 degrees F, or what is known as the "hard crack" stage. Remove from the heat and carefully pour into a medium-sized, microwave-able glass bowl.
• Wash, dry, and lightly but thoroughly coat with cooking spray a clean, dry bowl that matches the diameter of whatever you're placing the sugar cage over. Dip the tines of a fork into the hot sugar. Carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly on the sides and bottom of the bowl, making sure to come all the way to the rim, however, not so thick that you can't see the bowl through the sugar.
• Using a sharp chef's knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl. Set aside to cool, about 5 minutes.
• To unmold the cage, place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage. Gently pull the cage loose from the side and bottom of the bowl; you will be able to see the cage release from the inside of the bowl. You will need to apply this gentle pressure all around the inside of the bowl. Once the cage has released from the bowl, carefully lift it out and place it over the dessert. If the sugar is still too warm, the cage may begin to collapse. A good idea is to release the cage from the bowl but leave it in the bowl until it has cooled completely. This will ensure that it keeps its shape. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for one to two days.)

Steps:

• Line an 8-inch square baking pan with aluminum foil.
• Place chocolate in a food processor; pulse until finely chopped.
• Pour evaporated milk into a microwave-safe bowl. Stir in sweetener, 1/2 cup at a time, until dissolved. Add vanilla extract. Stir in chopped chocolate.
• Heat mixture in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth, about 2 minutes total. Stir in walnuts.
• Spread chocolate mixture in the prepared pan. Refrigerate until firm, about 2 hours. Cut into 1 1/2-inch squares.

Steps:

• Put sugar, corn syrup, and water in a 2-quart saucepan over medium-high heat.
• Insert a thermometer and cook the sugar mixture until it reaches 311°F.
• Remove from the heat and pour into a medium microwaveable bowl.
• Lightly coat bowl that matches whatever you're placing the sugar cage over with cooking spray.
• Dip the prongs of a fork into hot sugar.
• This is the hard part: carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off fork in long, thin strands.
• Try to do the strands evenly on the sides and bottom of the bowl.
• Making sure to come all the way to the rim, but not so thick that you can't see the bowl through the sugar.
• Using a sharp knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl.
• Let cool for 5 minutes.
• To get the cage out: place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage.
• Gently pull the cage loose from the side and bottom of the bowl.
• Apply this same pressure all around the inside of the bowl.
• After the cage out of the bowl place it over the dessert.
• WARNING: If the sugar is still too warm, the cage will begin to collapse.
• You should let the cage cool completely first before removing it.
• This will make sure it keeps its shape.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
• Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Steps:

• Place sugar, corn syrup, and 1/2 cup water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer, and cook the sugar mixture until it reaches 310 degrees to 320 degrees, what is known as the "hard-crack" stage. Remove pan from the heat, and carefully pour into a medium-size microwaveable glass bowl. If you leave the sugar in the pan, the sugar will continue to cook and will turn dark brown. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.)
• Wash, dry, and lightly but thoroughly spray a clean, dry 5-quart Kitchen-Aid bowl with cooking spray. Dip the tines of a fork into the hot sugar. Carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly on the side and bottom of the bowl, making sure the sugar reaches all the way to the rim of the bowl. When finished, you should still be able to see the bowl through the sugar.
• Use a sharp chef's knife to trim the edge of the cage clean by scraping the blade of the knife along the rim of the bowl. Set aside to cool, about 5 minutes.
• To unmold the cage, place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage. Gently pull the cage loose from the side and bottom of the bowl. Once the cage has been released from the bowl, carefully lift it out and place it over a dessert. If the sugar is still too warm, the cage may begin to collapse. Repeat with remaining sugar to form three more cages. At this stage, the cages can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.