I get a kick out of the recommended Father’s Day gifts advertised this time of year. They assume every father is a beer-swilling, golf-playing, grill-manning carnivore. My dad is no vegetarian, but he doesn’t drink beer, prefers boxing over golf, and goes as far as turning on the grill but doesn’t actually put any food on it. (He leaves that to my mom.) So while he’s not offended by the ads that assert a new set of golf clubs is the only way to show your father you love him, the fact is that they just don’t apply to him.
What my dad does love is, as he says, “something to cut the grease.” He considers a meal finished only when he’s had something sweet to cap it off. So as a token of my love and appreciation, I’ve forgone the new grill tongs and concocted a dessert that I’ll serve at our family’s annual Father’s Day barbecue. It combines two of his favorite summertime treats—sherbet and raspberry-lime rickeys—sandwiched between rounds of pound cake. It’s an unusual treat, but one I know he’ll love.
Makes 4 sandwiches
1 (homemade or store-bought) pound cake
1 cup heavy cream
1 teaspoon granulated sugar
2/3 teaspoon vanilla extract
½ teaspoon lime zest
1. Line baking sheet or large, square or rectangular food storage container with parchment paper. Slice pound cake into half-inch-thick slices. Use a drinking glass to stamp out eight equal rounds. Set aside.
2. Let sherbet soften slightly. Scoop out onto cutting board and top with flat dinner plate or bottom of clean skillet. Press down on sherbet until it is even thickness. Use same drinking glass to stamp out four rounds of sherbet. Use spatula to transfer each round onto one stamped-out pound cake round. Top with another cake round. Freeze until firm.
3. For whipped cream: Transfer cream, sugar and vanilla extract to well-chilled bowl of stand mixer. (You can also use a large bowl and whisk.) Using whisk attachment and medium-high speed, whisk cream mixture to desired stiffness. Gently whisk in lime zest. Dollop over top of sandwiches right before serving.
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