Wes Hampton

It’s fall, my favorite time of year. Nothing makes it feel like fall (well, besides the cooler weather and changing and falling of the leaves) like pumpkin bread. I’m sure you’ve tried it on more than one occasion. If not, I feel sorry for you. This stuff is SO good. Granted, it’s not the healthiest thing in the world to eat, but it’s really delicious!

My wife had a friend who shared this recipe with her. I wish I could claim it, but I can’t. I DID make a couple of changes to it (added vanilla and adjusted the amount of cinnamon). Hope you enjoy! Did I mention it is really easy to make?

Pumpkin Bread
Bakers’ Joy spray
2 1/2 cups AP flour
3 cups white sugar
1 1/2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp salt
Mix all dry ingredients in a large bowl.

1 cup vegetable oil
4 eggs
1 tbsp vanilla extract plus enough water to make 1/2 cup
1 regular-sized can pumpkin
Mix all wet ingredients in a large bowl.

Add dry ingredients to the wet ingredients and beat with a hand mixer until thoroughly combined.  Pour batter in to two large loaf pans that have been thoroughly sprayed with Baker’s Joy. You can also split the batter into 4 smaller loaf pans if you’d like. Bake for approximately 50 minutes at 350 degrees until a toothpick inserted into the middle comes out clean.

For those of you who are trying to watch your carb and/or fat intake but find it hard to resist potato soup, this soup satisfies that craving. My wife, Andrea, loves potato soup but doesn’t miss it when I make this. It’s so delicious and is actually healthy. Enjoy!

Roasted Cauliflower Soup
1 large head cauliflower, washed and cut into bite-sized pieces
1 large onion, diced
2 large cloves garlic, finely grated
4 cups chicken broth or stock
1/2 cup light sour cream
1/4 stick butter
1/4 cup half and half
1/2 cup 2% shredded sharp cheddar cheese
1/2 cup freshly chopped parsley
4 tbsp extra virgin olive oil
Turkey bacon, cooked until crispy
Kosher salt and pepper, to taste
Nonstick aluminum foil
Large sheet pan
Dutch oven or large heavy pot
Food processor or blender

Preheat oven to 425 degrees. While oven preheats, steam cauliflower for 5-6 minutes. Remove and let drain on paper towels until most of the moisture is gone. In a large bowl, toss cauliflower with 2 tbsp oil, pepper, and 2 tsp kosher salt until thoroughly coated. Line a large sheet pan with nonstick aluminum foil and roast for 20 minutes. Stir and roast another 10-15 minutes until cauliflower is caramelized and tender. Remove from oven and set aside.

In a large heavy pot, heat 1-2 tbsp oil over medium heat, adding onion. Sauté for 6-8 minutes until it softens. Add garlic and continue to sauté for 4-5 more minutes. Onion and garlic should start to caramelize. Once caramelized, add the chicken stock, scraping any browned bits from bottom of pot. Cover with a lid and let simmer over medium-low heat.

Combine cauliflower, sour cream, butter, and cheese in a food processor, pulsing until smooth. You may need to do this in batches depending on the capacity of the processor bowl. Add to the pot, stirring until combined. Let simmer 5 minutes, covered. Add half and half and parsley and let cook another couple of minutes. Add salt and pepper to taste. If you would like, you can use a hand blender to make soup smoother. I prefer a more coarse texture. If soup is too thick, add more chicken stock until thinned enough.

Serve, topping with a crumbled piece of turkey bacon along with a sprinkling of reduced fat shredded cheddar.

Many of you have asked for the tres leches cake recipe. Well, here it is! It is seriously one of the best desserts I have ever had. I halved the recipe. I made the original recipe and it was way too much for a 9×13 pan. It is really rich, so a half-recipe will be plenty for 10-12 folks. If you want the full recipe, I’ve added the the individual ingredients to the right of each line. There are three parts to this: the cake, the tres leches mixture, and the creme fraiche (pronounced “fresh”). I’ve also included the recipe for my caramel sauce. It is a lot of work but is so worth it. If you haven’t had this cake, you are missing out!

The Cake: (original measurements in parentheses)
6 large eggs, whites and yolks separated (12)
3/4 teaspoon salt (1/4 tbsp)
1 1/2 cups sugar (3 cups)
1 1/2 cups all-purpose flour (3 cups)
2 1/4 teaspoons baking powder (1 tbsp + 1 1/2 tsp)
2 1/2 teaspoons pure vanilla extract (1 tbsp + 1 1/2 tsp)
3/4 cup whole milk (1 1/2 cups)

Tres Leches Mixture
1 1/2 (12 oz.) cans evaporated milk (3 cans)
3/4 (14 oz.) can sweetened condensed milk (1 1/2 cans)
1 1/2 cups heavy whipping cream (3 cups)

1. Preheat oven to 350 degrees.
2. Crack open eggs and separate whites from yolks.
3. Add sugar to yolks and beat with a hand mixture until smooth.
4. Add milk and vanilla and mix. Add flour and baking powder and combine until smooth.
5. In a new bowl, whip the egg whites with salt until they form peaks. (I use my Kitchen Aid and whisk for 5-7 minutes on medium).
6. With a rubber spatula, GENTLY FOLD egg whites into cake batter. Do not stir. This will deflate the whites. (To fold, simply cut down and scoop up from the bottom of the bowl. Repeat until mixed.)
7. Spray a 9×13 pan with Baker’s Joy or Pam with Flour.
8. Pour batter into prepared pan and bake in a 350 degree oven in the center for 25-30 minutes. Top should be medium brown when done. Cake should not jiggle when pan is moved. You can insert a toothpick into the center to see if it’s done. It will come out clean when cake is done cooking.
9. After taking cake out of oven, poke holes every 1 inch with a chopstick or straw, making sure to completely cover the cake, going to the edges.
10. Combine tres leches mixture and pour evenly and slowly over the cake.
11. Cover tightly with foil and refrigerate for at least 8 hours, preferably over night.

Creme Fraiche
2 cups heavy whipping cream (4 cups)
1/4 cup buttermilk (1/2 cup)
3/4 cup sugar (1 1/2 cups)
1 tablespoon pure vanilla extract (2 tbsp)

Combine all ingredients in a mixing bowl or stand mixer bowl. Whisk for 30 seconds or until all the sugar is dissolved.

Caramel Sauce:
1/2 cup water
1/2 cup sugar.
1 tbsp light corn syrup
3 tbsp cold butter, cut into individual tablespoons
1/4 cup cold heavy whipping cream
1 tsp pure vanilla extract
3/4 tsp salt

1. Combine salt, water, and sugar in a heavy-bottomed sauce pan.
2. Turn heat to high until it starts to boil. Turn down to medium-high heat. DO NOT STIR.
3. If you have a lid, put it on for 1-2 minutes. This will wash any sugar crystals from the sides of the pan. Remove lid and watch mixture carefully. It will start to thicken. Make sure the butter and cream are within reach.
4. When the mixture starts to change color (anywhere from 6-10 minutes, depending on your pan), watch very carefully. It can burn very quickly. When it turns amber, remove from the heat and carefully whisk in the butter. Once butter is melted, slowly add the cream and whisk until combined.
5. Stir in vanilla and let cool until warm.
6. Pour into a condiment squeeze bottle (you know, like those yellow and red bottles you see at restaurants). I got a couple of clear ones from Walmart or Bed, Bath and Beyond.

Plate presentation:  Pour some creme fraiche onto the plate or bowl. Drizzle with caramel sauce. Place cake slice on top and garnish with sliced fresh strawberries. Your guests will be blown away.

Hey everyone!  Click HERE to watch Gaither.com’s Skype interview with me. Once you click on the link, just scroll down to the bottom of the page and click “play.” I answer your questions and talk about the release of my solo CD. Enjoy!

FOR IMMEDIATE RELEASE

New Release from

“A Man Like Wes Hampton”

Gaither Vocal Band Member Takes Solo Project to the Marketplace

NASHVILLE, Tenn.—September 8^th, 2011—Gaither Music Group is scheduled to release an all-new solo recording by Wes Hampton, member of the award-winning and legendary Gaither Vocal Band, on September 13th.  A Man Like Me, produced by Hampton along with producer/vocalist Michael English and producer/musician/vocalist Gordon Mote, showcases the depth of Hampton, who has been traveling with The Gaither Vocal Band for six years now.

A resident of Birmingham, Hampton came to Music City to create the new recording which he describes stylistically as “songs that he enjoys listening to.”

“Bill and the GVB have always been great at mixing sounds,” Hampton describes.  “And I feel like this release is somewhat along those lines--reflective of a variety of styles and of the influence the group has had on me when it comes to combining a variety of sounds.”

Those sounds include background vocals from soloist and former Gaither Vocal Band teammate Marshall Hall as well as a duet with the Christian contemporary music pioneer Steve Green.  When Green toured through Birmingham, he invited Hampton to sing “It Is Well” on stage with him that evening, and the duet is now re-captured on this new release.

A Man Like Me features songs from heralded writers such as Travis Cottrell, Cindy Morgan, Becky Isaacs Bowman, Sonya Isaacs Yeary, Sam Mizell and Jeff Pardo, among others.  Hampton covered the Cottrell hit “Jesus Saves”; and the title cut, penned by Jeff Pardo along with Stephen Gause, is a special tune for him.

“I loved this song immediately,” Hampton recalls.  “It kind of encapsulated what I wanted to say as a whole, which is why I made it the title of the project.  It says, ‘I believe there's hope for everyone, and Your arms still reach even for a man like me.’

"I relate to this,” Hampton continues.  “I am a fallen man trying to make the best decisions I can every day, and sometimes I don't succeed, but I get a fresh start every day.  You can't outstretch the love of God.  I think it’s important for people to hear that as much as possible as we tend to forget it.

"I hope this release encourages listeners.  We're not in this alone, so let’s stop trying to pretend we can do it on our own.  We need each other, and we need God through the journey.  There are times when I try to do things by my own strength, forgetting that God has promised to walk alongside me and get me through whatever I'm facing.  The songs on this release point to the fact that we're all in this together.”

In addition to a heavy touring schedule alongside The Gaither Vocal Band and the HOMECOMING tours, Hampton performs solo dates when time allows.  He and his wife, Andrea, have four children.

A Man Like Me will be distributed in stores and digitally exclusively through EMI CMG Distribution.  It will be available on iTunes as well as at www.gaither.com.  For further information, visit www.weshampton.com.  To schedule interviews, receive music or make further inquiries, please contact:

Celeste Winstead,  CWinstead@springhillmusic.com, 615-383-5535, ext. 138.