Today’s thermometer reading: 92 degrees. Humidity: through the roof. Deoderant applied: three times (and counting).
Chances of any electric appliance being turned on in my house? Zero.
We will be grilling for the forseeable future — like the next six weeks — so, while Jeff can take care of grilling the meat and veggies, it’s up to me to figure out dessert. (No meal is complete without dessert at Casa Weiss; in fact, sometimes we skip the meal and only have dessert.) In honor of our record high temps, I scoured my files for an arsenal of desserts I could do on the grill; here are three of my favorites:
Coconut-Kissed Angel Food Cake Kabobs- transform storebought cake into coconut-kissed kabobs. Let the kids skewer the cake, give it a quick grill and brush with sweetened condensed milk. Coat with toasted coconut and devour at your own risk!
1 (10 inch) angel food cake, cut into large cubes
1 (5 ounce) can sweetened condensed milk
1 cup coconut flakes
Toast the angel food cake cubes over the coals over a grill or campfire until browned. Brush the toasted cake with condensed milk, and roll in coconut flakes.
Grilled Strawberry Pound Cake Sundaes- Put the kids to work making sliced strawberry “hobo” (foil) packets. Throw the packets and the sliced pound cake on the grill, then serve together with a scoop of vanilla bean ice cream. Strawberry heaven!
1 prepared pound cake
Whipped cream or ice cream
Place berries onto a square of foil and sprinkle them with a bit of sugar, then fold up the sides and ends of the foil to seal them into a little “hobo” packet. Toss packer on the hot grill for a few minutes, just until they release their juices. Carefully open the packet and pour out the warm berries and their juices over a piece of grilled pound cake, and top with a scoop of ice cream or freshly whipped cream.
Honey-Mint Cantaloupe Kabobs- whip up a quick honey butter sauce right on the grill while the kids skewer the cantaloupe. Grill kabobs for 2-3 minutes; basting with warm honey-mint goodness. Serve with extra sauce for dipping!
1 medium cantaloupe
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves (less mint?)
Preheat grill for medium heat.
Thread the cantaloupe chunks onto 4 skewers. In a small fireproof saucepan, heat butter and honey on the grill until melted. Stir in mint. Brush cantaloupe with honey mixture.
Lightly oil grate. Place skewers on heated grill. Cook for about 5 minutes, turning to cook all sides. Serve with remaining sauce on the side.
Do you create any masterpieces on the grill? Do share!