Yes, the presentation is lacking. But at that point in the move, so was my ability to care.
I am not a fan of Sandra Lee (aka Snadra, Puddin’ Cups, or my personal favorite, Semi-Ho). I like her 70/30 concept, where 70-percent is store-bought and 30-percent is fresh ingredients, but her execution — eccch. (Read case-by-case examples here.)
One of her favorite tricks is playing with angel food cake. She chops off the top, scoops out the middle, fills it with something, puts the top back on, and plunks it on a plate with fwap of whipped topping. “Delicious!” she cries.
Then she fills up a martini glass with vodka, Bailey’s, and chocolate syrup, banging it down like a frat boy on a keg stand.
But a couple of weeks ago just before our move, I took a page out of her book. (No, not the alcohol. Well, not just the alcohol.) My friend Nancy was stranded in town after her car had broken down, and we invited her to spend the night. As everything in my kitchen was packed up, I had to Semi-Ho a dinner together. I bought a rotisserie chicken, mashed potatoes, a bag-o-salad, and for dessert, I dressed up a store-bought angel food cake.
I’m still surprised at how good everything was — especially the cake.
Maybe I’ve been too hard on ol’ Snadra. Then again, I didn’t need a jigger of rum to swallow it down. (*Rimshot!* Thank you, thank you. I’ll be here all week.)
Peach Melba topped Angel Food Cake
A fresh, store bought angle food cake
2 very ripe peaches, sliced
The best-you-can-find raspberry preserves (such as Bonne Maman)
Vanilla ice cream (optional)
Place some raspberry preserves (1/4 cup to start, perhaps) in a small sauce pan over a low flame with a tablespoon or two of water. Stir constantly until the preserves have thinned to the consistency of a dessert sauce; set aside.
Slice cake and place on dessert plates. Top with peach slices and raspberry sauce; garnish with whipped cream. If desired, serve with ice cream.