Sonoma Modern American
From Executive Chef Tim Groody
Semolina Melting Cake with Grapefruit Strawberry Salad
Grapefruit Strawberry Arugula Salad
Serves 2
Salad
1 grapefruit segmented
4 strawberries
1 tsp honey
1 tsp white balsamic vinegar
2 cups arugula
Cut tops off strawberries. Slice in 3 to look like hearts. Toss everything but the arugula. Toss in arugula and lightly mix. Divide on plates showing some of the heart shaped berries. Enjoy!!!!!
Cake
1 egg separated
1/8 tsp vanilla
1 oz butter melted
1/8 + 1 T milk
1 T semolina
2 T flour
pinch salt
1/8 cup sugar
1 tsp sugar
Beat yolk and 1/8 cup sugar to fluffy. Mix vanilla, milk and melted butter. Mix semolina and flour. Add to yolk mixture. Beat egg white with 1 tsp sugar until soft peak. Fold into yolk mixture. Pour into 2 buttered and sugared 4 oz ramekins. In a 350* oven bake in a water bath 1/3 the way up the ramekins, covered with foil for 20 minutes. Remove cover and bake for 10 to 15 minutes until golden. Remove from oven and from the water. You can serve while still warm or make ahead and reheat. Flip out of the ramekin and place on a plate. Make the salad above without the arugula and sprinkle on top. Enjoy!!!!!
