No one wants to eat off of a dirty plate. There are times that our dishes don’t get fully cleaned, whether they are in the dishwasher or hand washed, and when I discover them, they immediately go back in the sink to get rewashed. There is no way I’m serving or eating food on dishes that have caked on food!
So far, when using Cascade Platinum, my dishes and glasses come out clean. In the past, I had glasses that appeared to have scratches on them after coming out of the dishwasher, and even when they are cleaned but left with water spots, I would be completely grossed out. Cascade Platinum keeps that build up from happening, and even cleans my dishwasher in the process. Talk about double duty!
Since it is the season for barbecues, we use a lot of platters- some for uncooked meat about to get cooked, and then a new, clean plate for the finished product- to avoid cross contamination. Because of this, there are A LOT of plates to wash these days! Thankfully, I no longer worry about using so many dishes now that we have a dishwasher to help out with the extra load. Boy, do I love having a dishwasher!
Along with barbecue for dinner, we will occasionally also make a yummy dessert. Our dessert of choice is usually ice cream, but when I have time I like to make something more elaborate for my family. Gail Simmons has an awesome recipe for Sugared Donut Holes with Raspberry Compote & Caramel that sounds like something my hubby would really love! (You can check out the recipe below!) It also sounds like something that would require quite a few mixing bowls, serving platters, and plates to make and enjoy, but thankfully I have Cascade Platinum to do all the dirty work for me when we are done! Connect with @MyCascade on Twitter!
Cascade’s Instagram contest is in it’s second week! They are asking fans to upload photos relating to their weekly themes. Visit the Cascade Contest page to find out more info. One of the prizes are a brand new Whirlpool dishwasher, and the grand prize winner will receive a Platinum kitchen makeover! To be eligible to win, users must register and upload a photo using the #MyPlatinum hashtag and also tage @MyCascade
- Week 1: My Platinum Plate (Entry Period: 6/3-6/9)
Show us your best dish styled from the sparkling plate up!
- Week 2: My Platinum Bite (Entry Period: 6/10-6/16)
Show us your best bite and most creative use of sparkling silverware!
- Week 3: My Platinum Clink (Entry: 6/17-6/23)
Show us how you serve up creative concoctions in sparkling glasses. Cheers!
- Week 4: My Platinum Table (Entry Period: 6/24-6/30)
Show us your sparkling tablescape for your most special celebrations!
- Grand Prize Winner (Entry: 6/3-6/30)
Go enter to win! It would be so exciting if one of my readers won a new dishwasher or a kitchen makeover!
Check out the recipe below:
Sugared Doughnut Holes with Raspberry Compote & Caramel
By Gail Simmons
Serves 4 (makes about 16 doughnuts)
1 1/2 cups fresh raspberries, gently rinsed
1/3 cup water
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup superfine sugar
1 cup sugar
¼ cup water
½ cup heavy cream
Pinch of course salt
2 tablespoons butter
1 vanilla bean, scraped or 1 teaspoon vanilla extract (optional)
1 1/4 cup superfine sugar, divided
1 stick unsalted butter
1/2 cup cold water
pinch of kosher salt
1 cup + 2 tablespoons all-purpose flour
4 medium eggs
3/4 gallon peanut or vegetable oil, for deep-frying
Make the compote: Set a medium sauté pan over high heat, add raspberries, water, lemon juice and zest, and sugar. Cook for 10-15 minutes until mixture is reduced and thickened and berries fall apart. If compote gets too thick or starts to burn, add a little water and adjust heat. Remove from heat and allow compote to cool slightly. Serve warm or at room temperature with beignets. Compote can be refrigerated for up to a week if not used immediately.
Make the caramel: In a medium saucepan over medium-high heat, mix together the sugar and water until moistened. Heat, stirring until the sugar dissolves and the mixture begins to boil, then stop stirring. Allow to boil vigorously until the liquid turns a deep amber color (be careful as caramel can change from amber to burnt very quickly). Remove the pan from the heat and carefully pour in the cream and add a pinch of salt. Stir the mixture constantly until very smooth, scraping the bottom to ensure there are no lumps. If needed, return the pan to the heat briefly to help smooth it out. Add the butter and vanilla and stir to dissolve completely. Allow to cool for a few minutes before using.
Make the doughnut holes: Pour one cup of superfine sugar in a flat, rimmed dish for coating and set aside. Prepare dough by combining butter, remaining 1/4 cup sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next – the dough should be nice and glossy when finished.
To fry, heat oil in a heavy based pot (like a Dutch oven) to 365 degrees F. Using a 2-inch ice cream scoop, carefully drop a few balls at a time into the oil. Work in batches so as to not overcrowd the pot. Cook until golden and puffy – about 6 minutes. Use a mesh strainer or slotted metal spoon to remove from oil and place directly onto dish of sugar. Roll around to coat evenly. Serve doughnut holes warm with compote and caramel.
Note: doughnut holes can also be served with chocolate sauce or any other favorite fruit preserve (try strawberry or peach)!