Asparagus with Orange Mayonnaise

Every Spring tender asparagus spears emerge out of the dirt, like miniature trees from an underground world. It is so cool how the spears seem to pop up out of nothing and creep upward toward the sun. It is a wonder to me how these funny looking green stalks grow.

Up until a few years ago, I had no clue about their growth habit until I saw them sprouting in my sister’s garden. Also, the spears don’t just die away after weeks of cutting them back. Eventually, the remaining tips of the spears will loosen and sprout forth 4 to 6 foot feathery fronds for the remaining summer. Fortunately, come the following Spring, this miracle occurs again and asparagus spears emerge for another season.

Asparagus with Orange Mayonnaise Dressing recipe
Morning light on growing asparagus spears. Photograph by Perrin Smith

Asparagus with Orange Mayonnaise Dressing recipe

If an opportunity comes your way, eating freshly picked asparagus is a special treat. Even if you do not like asparagus, you might be pleasantly surprised once you have tasted the newly picked spears. It is a wonder how different freshly grown asparagus tastes compared to the store-bought kind. There is a slightly bitter, slightly sweet, distinctive greenish earthy flavor. Honestly, any vegetable straight from a garden tastes better because it is fresher and given more TLC. I am always grateful for the garden gifts from my sister and friends.

Asparagus with Orange Mayonnaise dressing recipe

Asparagus with Orange Mayonnaise Dressing recipe

Asparagus with Orange Dressing reicpe

Like a lot of vegetables, asparagus is very easy to prepare and does not require a detailed recipe to enjoy. The most important consideration is to not over cook them. The total amount of cooking time will depend on how thick the spears are, and your method of cooking. Some of my favorite ways to cook asparagus are: simmering, braising, roasting, and grilling. All methods produce good results. Ultimately, no matter which way you want to prepare them, just cook them until they are tender and have a slight crispness when you bite into one.

Asparagus with Orange Mayonnaise Dressing Recipe

Asparagus with Orange Mayonnaise Dressing recipe
How to Prep Asparagus

If you have never made asparagus here are some tips. There is some debate about how to prep asparagus. Should you peel them? Do the ends need trimming? Do you need a fancy asparagus steamer to make them? First, no fancy steamer pot required. I am not a big gadget person and work very hard to buy kitchen items that have more than one purpose. Steaming is a great way to cook asparagus and can effectively be done without an asparagus steamer in a microwave oven.

Trimming off the woody ends is a good idea, especially for the thicker stalks. Thin stalks don’t always need to be trimmed, but the thick ones do. I usually hold the bottom of a spear with one hand and place the other hand near the center of the stalk, then bend the two points downwards. The theory is asparagus will break at the place where the woody tip ends. This sounds good in theory, but it does not work perfectly all the time. Unfortunately, sometimes bending the stalk breaks off tender and edible sections.

Asparagus with Orange Mayonnaise Dressing recipe
Trim off the woody end.

Another trimming method is, to line the asparagus up end to end and cut off the ends about 1 1/2 inches to 2 inches from the bottom. You can see a change in color in the spear as they it gets less woody. The woody part will be whiter in color. Additionally, you can feel with your fingertips where the woody part ends. The woody part will be harder and denser.

To peel or not to peel, that is the question. My answer is sometimes I peel the spears, sometimes I don’t. There is no particular reason for my decision and most of the time I leave the spears alone. Honestly, it depends on how much time I have or how fancy I want to be. If you have older and fatter asparagus, the skin is tougher and not as pleasant to eat. Whereas the thinner stalks have tender skin and easier to eat.

Asparagus with Orange Mayonnaise Dressing recipe

To peel the skin, hold the asparagus near the tip in your non-active hand with the cut end pointing away from you. Hold the vegetable peeler in the other hand and begin in a downward motion, peeling off the skin. Start about a third of the way down from the tip and move to the bottom. You don’t want to peel off a lot of the spear, only the thin layer of skin.

Asparagus with Orange Mayonnaise Dressing Recipe

When I am in a hurry or preoccupied with another part of the meal, I like to simmer asparagus for around 4 minutes in salted boiling water. Once drained, I give them a light coating of olive oil, a sprinkle of flaky sea salt and add minced herbs and/or lemon zest. It is as easy as that. You can add lemon juice or any acid, but it will change the color from bright green to khaki green.

There are times when I want to give my vegetables some extra pizzazz as a part of a composed meal. Asparagus with orange mayonnaise dressing adds pizzazz and offers an unexpected flavor with your asparagus and dinner. It is perfect for asparagus served at room temperature or cold. This recipe is easily adaptable, just add the amount of orange juice to give your mayonnaise the consistently and orange flavor that you want. Additionally, it is easy to prepare a head of time and If you own an immersion blender, even easier to make.

Asparagus with Orange Mayonnaise Dressing recipe

Homemade mayonnaise is a new discovery of mine. I love how light the flavor is. Some recipes call for extra virgin olive oil, but I find that it has too strong of a flavor so I use olive oil instead. If you do not have a blender, food processor or immersion blender, you can still make mayonnaise the old-fashioned way. Use a sturdy bowl, a good wire whisk, and a lot of continuous whisking by hand power. I think it is worth it.

This recipe is a combo of two. I used J. Kenji Lopez-Alt’s technique for quick homemade mayonnaise  using an immersion blender. His technique has produced the most consistent results for me. I have made mayonnaise with my food processor, but the success depends on how slowly the oil drips into the eggs while the machine is running.

The orange mayonnaise comes from Deborah Madison’s cookbook, Vegetarian Cooking for Everyone. I was intrigued with her suggestion to use this with asparagus and wanted to try it out. I love her work and she is a great resource for vegetarian cooking.

As usual, Deborah Madison is right on. The orange mayonnaise brings a delicate and unexpected fruity orange flavor with the asparagus.  She also recommends using the orange mayonnaise with broccoli, fennel, and cauliflower.

Asparagus with Orange Mayonnaise Dressing recipe

Asparagus with Orange Mayonnaise Dressing

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Category: Vegetable side dish

3-4 servings depending on size

Serving Size: 6-8 spears per person

Asparagus with Orange Mayonnaise Dressing

A delightful recipe of tender Spring Asparagus with Orange Mayonnaise Dressing. The delicate flavors of the dressing add subtly and sophistication to a vegetable platter or side dish with salmon, chicken or grilled meats.

The mayonnaise recipe is adapted from The Food Lab by J. Kenji Lopez-Alt, Foolproof Homemade Mayonnaise, and Vegetarian Cooking for Everyone by Deborah Madison.

Ingredients

    For the Asparagus
  • 1 pound asparagus, cleaned and woody ends trimmed
  • Kosher salt
    Orange Mayonnaise Dressing
  • 1 cup homemade mayonnaise
  • zest from half an orange
  • 4 Tbs freshly squeezed orange juice, or more to taste
    Mayonnaise - makes 2 cups
  • 2 egg yolks
  • 1 Tbs lemon juice
  • 2 tsp Dijon mustard
  • One small clove garlic, finely minced or grated with a microplane (optional)
  • pinch of Kosher salt
  • 1-2 Tbs water
  • 1 cup of canola oil
  • 1 cup olive oil

Instructions

    Asparagus
  1. Trim the asparagus as needed. If you peel them, hold each asparagus at the tip and beginning around a third of the way down, gently peel off the thin skin with a vegetable peeler. Peel down lengthwise along the steam and work your way around.
  2. Prepare an ice bath for the asparagus. Fill a medium bowl part way with ice and add water to cover. Set the bowl aside near the stove.
  3. Put water in a shallow sauce pan and add a pinch of kosher salt. Turn the heat to high and bring the water to a bowl. Add the trimmed asparagus and simmer in the boiling water about 4 minutes. The total cooking time will depend on how thick the asparagus spears are. The asparagus should be tender, but still have some crispness and look bright green.
  4. Remove the asparagus with tongs or a spider, and place in the ice bath to stop the cooking and keep the asparagus bright green.
  5. Once cooled, remove the asparagus from the ice bath and dry on clean kitchen towel. (Ahead of time note, wrap the asparagus in a paper towel and place in a plastic bag and put in the refrigerator until you need them. Eat the asparagus the same day you cook them.
    Homemade Mayonnaise
  1. Immersion blender method by Kenji Lopez-Alt: Use a tall cup just large enough for the immersion blender head to fit in, place the egg yolks, lemon juice, mustard, garlic, salt, and one tablespoon of water inside the cup. Slowly add the canola oil to the eggs then slide the head of the immersion blender inside the cup until it rests on the bottom. Hold onto the cup with one hand and turn on the immersion blender. The egg and oil will begin to emulsify. As the oil get pulled down to the bottom, very slowly raise the immersion blender up. You will see the mayonnaise begin to form and the oil being sucked towards to bottom and emulsify.
  2. Once all the oil has emulsified, turn off the immersion blender and scrape out with a rubber spatula, the mayonnaise into a small mixing bowl large enough to whisk in the remaining oil. Hold the bowl steady with your inactive hand and whisk up the mayonnaise. Drizzle in the olive oil small amounts at a time, about a tablespoon, into the mayonnaise, and vigorously whisk the mayonnaise to incorporate the olive oil. Continue to whisk in the olive oil in small increments until all the oil is added. The mayonnaise will last for two weeks in a sealed container in the refrigerator.
    Orange Mayonnaise Dressing
  1. Add one cup of homemade mayonnaise to a small mixing bowl. Add the orange zest and 2 tablespoons of the orange juice. Whisk all the ingredients together. Taste the mayonnaise and add more orange juice, one tablespoon at a time until you get the right flavor and consistency you want. The orange mayonnaise will last for about one week in the refrigerator.
  2. When done, spoon into a small serving bowl, cover with plastic wrap and refrigerate until you are ready to serve the asparagus.
  3. Arrange the asparagus on a serving plate and drizzle the orange mayonnaise across the asparagus.

Notes

Homemade mayonnaise in a blender or food processor. Add the egg yolks, lemon juice, mustard, pinch of salt, garlic (if using), and one tablespoon of water into the bowl of your appliance. Mix together. With the motor running very slowly add the canola oil through the hole of the feed tube. Add the olive oil by hand the same way as described for the immersion blender technique.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/asparagus-with-orange-mayonnaise/

 

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Broccoli Soup with Spinach and Mint

Broccoli. Spinach. Fresh herbs. These three ingredients are all that is needed to develop a nutritious and velvety smooth soup. No fat. No diary. Just vegetables and fresh herbs. It doesn’t get any purer and simpler than this. What I am talking about, is broccoli soup with spinach and mint. This broccoli soup recipe is deliciously satisfying, and so wonderfully smooth you won’t believe there is no added cream. Broccoli soup with spinach and mint is also the easiest soup that I have ever made.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

This recipe is from the cookbook, Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell. I love this cookbook. The recipes are inventive, not complicated to make, and Jane likes to enhance the flavor of her food with a lot of fresh herbs. Jane Coxwell is the personal chef to Diane von Furstenberg aboard her sailing yacht. She gets to sail around the world, shop at international seaport markets, and cook delicious food for Diane von Furstenberg and the boat’s crew. The photographs of the food and markets are sunny with vibrant colors, and Jane always has a laughing smile on her face.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

If you have never made soup before and want to try, this is the soup recipe for you. Most soups begin with a base sometimes called mirepoix or sofrito. They usually consist of celery, carrots and onions that are sautéed until softened.  Mirepoix is the bodybuilder for stews, soups and some regional foods.  However, this broccoli soup does not have it or need it. Broccoli is the base, spinach mellows the broccoli and contributes to the smooth texture, and the fresh herbs add interest. All the ingredients contribute to the soups bright and pure flavor. If you love broccoli and spinach, then you will love this soup.

Keys to Success Making Broccoli Soup with Spinach and Mint

The number one key to success is all about the blending. You will need special equipment to make broccoli soup with spinach and mint. The original recipe specifies using a blender, but I do not own one. I have made this recipe at different times using a food processor or an immersion blender. Both appliances worked with excellent results. My advice is to be patient, and keep at it. The whole blending process will take time. Just when you think you are done blending, blend some more. Later when you think you are done, blend some more. As you continue to whirl, the soup will become thicker, velvety smooth and develops an amazing bright green color. I have never been to Ireland, but I imagine the soup is the color of Ireland’s grassy emerald fields.

Broccoli Soup with Spinach and Mint

Another key to success comes from the secondary ingredient, the spinach. I believe the raw spinach, along with the blending, is responsible for creating the luxurious texture. Broccoli alone will not blend so smoothly because of its own texture. Understand that if you substitute the spinach with other leafy green vegetables like chard, it might taste great, but omitting the spinach will create a completely different soup.

This is a minor suggestion: I cut off the stems of the raw spinach before it is added the blender or food processor. Sometimes, even baby spinach leaves can have stringy stems.

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint

What to serve with Broccoli Soup with Spinach and Mint:

Broccoli Soup with Spinach and Mint pairs beautifully with goat cheese and olives. If you are lucky enough to have access to a delicious olive rosemary bread, toast it and spread it with creamy goat cheese.

Or, make croutons with the olive rosemary bread and garnish the soup with the croutons and a drizzle of yogurt or crème fraîche.

Additionally, any open face melty cheese sandwich made with crusty bread is yummy with soup.

We like to serve broccoli soup with spinach and mint for dinner smorgasbord style. Accompanied with grilled herb marinated chicken breasts, marinated artichokes, olives, goat cheese, and toasted bread. Joe refers to this type of meal as, “Soup and Stuff” and is one of his favorite dinners.

Anything salty, crunchy, tangy, creamy is divine served with broccoli soup with spinach and mint. Enjoy!

Broccoli Soup with Spinach and Mint

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

4 12 oz servings

Broccoli Soup with Spinach and Mint

Broccoli Soup with Spinach and Mint is a healthy, delicious soup that is velvety smooth. The fresh herbs and the luxurious texture make this soup special. This soup is super healthy for you with no added fat. A cinch to make.

You can change the herb combinations to suit your taste, but always use fresh herbs. Watch the quantities of each herb so they do not overpower the taste of the broccoli and spinach. Other fresh herb pairings are: mint and tarragon, cilantro and mint, parsley and mint, Fines herbs which is a classic blend of tarragon, chervil, and chives.

Special equipment is required to achieve this velvety smooth texture. A blender, food processor, or immersion blender are necessary to achieve the consistency specified in the soup.

Recipe is from Fresh, Happy, Tasty: An Adventure in 100 Recipes by Jane Coxwell

Ingredients

  • 2 heads of broccoli
  • 2 garlic cloves, peeled sliced in half and green germ removed
  • 2 handfuls of baby spinach leaves
  • 1 small handful mint leaves
  • 1 small handful basil leaves
  • Flakey Sea Salt such as Maldon
  • Freshly ground black pepper
  • Juice from 1/2 a lemon
  • Honey or agave to taste (optional)

Instructions

  1. Fill a saucepan large enough to accommodate all the prepared broccoli with water add about 1/2 tea of Kosher salt, and bring to a boil.
  2. Cut the broccoli heads by separating the florets and the stems. Trim the florets into small pieces. Set aside. Then cut the rough and thick end off each broccoli stem and discard, Chop the remaining stems into 1/2 inch pieces.
  3. When the water comes to boil add the garlic halves and the chopped broccoli stems. Cook for 5 minutes. Then add the broccoli florets and cook until the florets are tender, but still bright green. About 5 minutes.
  4. Turn off the heat. Using a slotted spoon, remove the broccoli and put into a bowl of a blender or food processor. (*If you are using an immersion blender you will need to do some juggling. Once you have removed the broccoli, pour the broccoli water into a container and reserve. Put the broccoli back into the stock pot that you cooked them in.)
  5. Measure 2 cups of the broccoli water and place in the blender (or pot) with the broccoli. Reserve the remaining broccoli water.
  6. Blend the broccoli until it is smooth. Add the spinach, mint and basil and continue to blend until very smooth. If you think you are done blending, blend some more. One of the outstanding features of the soup is getting the soup to have a luxurious and smooth texture. The blending step is what will set this soup apart from any other broccoli soup. It will take awhile to accomplish, even longer depending on what equipment you are using. The blending should take at least 5 minutes but possibly longer.
  7. If using a food processor or blender, pour the vegetable puree into a clean pot. Turn on the heat to medium and add broccoli water, a little at a time, into the stock pot with the vegetable puree. Keep adding until you reached your desired consistency. Taste the soup and season with the lemon juice, about 1/2 teaspoon flaky sea salt, and freshly ground pepper. (Be careful with the amount of lemon juice you add. The acid reacts with the green vegetables and changes the color from bright to drab.) Sweeten with about 1 teaspoon of honey or agave if needed. (optional) Taste and correct for seasoning.
  8. Serve warm for lunch or dinner. The soup will keep in the refrigerator for a couple of days. The color might change after a day or more in the refrigerator.

Notes

The amounts of the ingredients are somewhat open to interpretation. Every head of broccoli is not the same size, as well as every handful is not the same. But one of the great characteristics about making soup is you can play around with the amount of ingredients without totally messing it up. The key ingredients are the broccoli and spinach. To give you some guideline, the two heads of broccoli weighed a total of 1 lb 8 1/2 oz / 697 g and the total amount of spinach weighed 2 1/8 oz / 61 g.

I once bought a head of broccoli at the farmers market that was so big, it could have been the equivalent of two or three heads of broccoli. Use your judgement and let your eyes and tastebuds be your guide.

You can add around 3 -4 sprigs, or less, of each fresh herb to your liking.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/broccoli-soup-with-spinach-and-mint/
e

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Gluten Free Nifty Cake: Oat Flour Sponge Cake with Strawberries, Peaches and Whipped Cream

As I researching what type of cake to make for my dad’s Nifty Cake I tested this gluten-free sponge cake made with oat flour, from Alice Medrich’s Flavor Flours cookbook. This is a remarkable cookbook featuring new ways to bake with gluten-free flours. I love this cookbook because Alice Medrich is an expert at everything she does. I have learned a lot about gluten-free baking using this book. Her cookbooks are very reliable and the desserts are delicious.

Gluten free sponge cake made with oat flour. It is delicious by itself or with fresh fruit and sweeten whipped cream. A cake for everyone, gluten sensitive or not. Cake recipe from Flavor Flours by Alice Medrich.
Oat Flour Sponge Cake

Gluten free sponge cake made with oat flour. It is delicious by itself or with fresh fruit and sweeten whipped cream. A cake for everyone, gluten sensitive or not. Cake recipe from Flavor Flours by Alice Medrich.

 

The Oat Flour Sponge cake was so good and worked beautifully with the strawberries, peaches and cream I decided to share two versions of Nifty Cake.  Sponge cakes are drier than butter cakes but the added fruit and cream help keep it moist. Ms. Medrich even has a very similar version of strawberries and cream cake in Flavor Flours using this sponge cake as the foundation.

Gluten free sponge cake made with oat flour. It is delicious by itself or with fresh fruit and sweeten whipped cream. A cake for everyone, gluten sensitive or not. Cake recipe from Flavor Flours by Alice Medrich.

Want to learn about my story about my dad and how this cake came to be? You can read my post and get the Nifty Cake recipe using all-purpose flour here.

Gluten Free Nifty Cake: Oat Flour Sponge Cake with Strawberries, Peaches and Whipped Cream

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

6-8 servings

Gluten Free Nifty Cake: Oat Flour Sponge Cake with Strawberries, Peaches and Whipped Cream

Gluten Free Nifty Cake is a sponge cake made with oat flour and adorned with strawberries, peaches and whipped cream. It is a versatile cake that can be dressed up or down depending on the occasion. It is a delicious sponge cake that everyone, with or without a gluten restrictive diet, will enjoy.

The sponge cake portion of the recipe is from "Flavor Flours" by Alice Medrich, and is a great gluten free substitute whenever you want a sponge cake.

Ingredients

    Oat Flour Sponge Cake
  • 3 Tbl clarified butter or ghee
  • 1 cup /100 grams oat flour
  • 2/3 cup / 130 grams sugar
  • 4 large eggs
  • 1/8 tea Kosher salt
    Fruit Filling and Decoration
  • 8 oz strawberries
  • 1/2 ripe peach
  • 1/4 cup best quality strawberry or peach jam
  • Extra strawberries and peaches to decorate the cake as you wish
    Whipped Cream
  • 1 - 2 cups of heavy whipping cream
  • 1 - 1/2 tea pure vanilla extract
  • 2 to 3 tea sugar

Instructions

    Oat Flour Sponge Cake
  1. Pre-heat the oven to 350 degrees Fahrenheit/ 175 degrees Celsius/ Gas Mark 4 and position the rack to the lower third of the oven.
  2. Prepare an 8" by 3" cake pan or an 8" spring form pan by lining the bottom of the pan with parchment paper.
  3. Make the clarified butter: heat the butter in a sauce pan until hot and bubbly. Continue to cook until the foam subsides. Turn off heat and pour the butter through a fine mesh strainer lined with cheese cloth into a small, 4-5 cup capacity, microwave safe bowl and set aside.
  4. Sift then measure the oat flour. Place the oat flour into a medium bowl and add 2 tablespoons of the sugar. Thoroughly whisk them together and to remove any clumps.
  5. In the bowl of a stand mixer, add the remaining sugar, eggs, and salt. Using the whisk attachment of your mixer, whip the egg and sugar on high speed until the batter is light and fluffy. Depending on your mixer it could take about 4-5 minutes, longer if you are using a hand held mixer. Visual clues that the batter is ready: the batter will be very fluffy and a light yellow, the volume will have tripled in size, and distinctive well defined streak marks from the whisk attachment will be visible.
  6. Right before the egg/sugar mixture is finished being whipped, heat the butter in the microwave until hot, careful to prevent the butter from bubbling.
  7. Remove the bowl with the eggs and sugar from the mixer and sift the oat flour into the bowl in three increments. Gently fold the batter between each addition, careful not to deflate the batter. Once the flour is barely folded into the mixture add a quarter of the batter into the bowl with the butter. Fold the mixture until the butter is thoroughly blended into the batter.
  8. Add the buttered batter into the remaining batter and gently fold until just blended.
  9. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes and golden brown on top. A toothpick inserted in the center will come out dry and clean.
  10. Put the cake pan on a cooling rack and run a knife around the edge of the pan to loosen the cake from the sides.
  11. Allow the cake to cool slightly in the pan. Invert the cake out of the pan and peel off the parchment paper. Turn the cake right side up, and put the cake back on the cooling rack. Leave alone to completely cool.
  12. You can bake the cake in advance of preparing the whole cake with frosting and fruit. Once the cake is cool, keep the cake air tight, wrapped in plastic wrap.
    Fruit Filling
  1. Wash and dry a half pound of strawberries. Remove the stems and cut into bite size pieces. Place the prepared strawberries in a small bowl. Cut one peach in half and remove the pit. Peel one of the peach halves then cut into bite size pieces. Place the prepared peaches into the bowl with the strawberries. Gently mix the fruit until evenly combined.Set aside.
    Whipped Cream Frosting
  1. Before mixing place the bowl and beaters in the freezer for 10 to 15 minutes to chill.
  2. If you plan on frosting the whole cake you will need 2 cups of heavy cream. If you only want to have frosting in the middle use a cup of heavy cream.
  3. For two cups of cream: Add the heavy cream and vanilla to the chilled bowl and beat until soft peaks have formed. Add 3 teaspoons of sugar to the cream and beat until stiff peaks have formed, being careful not to over-beat the cream. You do not want it to start looking like butter.
    Putting it all together
  1. Cut the Oat Flour Sponge in half horizontally to create two layers of cake. Set the bottom cake layer on a serving plate and the top layer on a flat bottomed plate, or rimless cookie sheet. (See Notes)
  2. Depending on how you are going to frost the cake will determine the amounts of cream to use. Add one cup of the whipped cream if you are only using the whipped cream frosting in the middle cake layer. Use a third of the whipped cream if you are planning to frost the entire cake with the whipped cream. Use one cup for each layer if you are not frosting the side of the cake.
  3. On the bottom cake layer, spread the jam to a smooth and even layer across the cake. Add the whipped cream on top of the jam and cake.
  4. Spread the whipped cream evenly across the cake then add all of the cut up fruit. Press the fruit evenly into the whipped cream to make it smooth.
  5. Carefully slide the top cake layer on top of the the fruit layer and evenly line up the sides. If you are planning on frosting the whole cake spread a thin layer of the whipped cream around the top and sides of the cake, crumb layer, to create an even and smooth surface for the remaining whipped cream. Frost top and sides of the cake with the remaining whipped cream then decorate the cake with the fruit as you please.
  6. If you are not frosting the whole cake, add the remaining whipped cream to the top and spread the whipped cream across the top. Decorate the top of the cake with fruit.
  7. This cake should not be made too far in advance as the whipped cream will not hold for a long time and the cake will get soggy. Keep the cake refrigerated until ready to serve. Take the cake out of the refrigerator 15 minutes before serving to get rid of some of the chill.
  8. The cake without the fruit and whipped cream will last for a couple of days on the counter tightly wrapped in plastic wrap.

Notes

There are many different ways to slice cake layers in half horizontally and different tools you could buy. I cut cake layers using a ruler, toothpicks and a long serrated knife. I am not brave enough to eyeball it because it is so difficult to cut anything level. First, cut a small vertical mark on the side of the cake. This mark will be your guide to evenly line up your layers. Measure with a ruler the middle point around the side of the cake, inserting a toothpick every 3 inches all the way around.the circumference of the cake. Put one hand gently on top of the cake with the other hand working the knife.Holding the knife parallel to the counter, rest the middle of a long serrated knife against the top of the toothpicks and make a cut, or score, around the circumference of the cake. Use the hand on the cake to turn the cake as you cut. Continue to cut in a circle around the edge of the cake, focusing your eye on the tip end of the knife. It helps keeping the knife level. Cut your way around the cake, gradually cutting toward the middle and then all the way through.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/gluten-free-nifty-cake-oat-flour-sponge-cake-with-strawberries-peaches-and-whipped-cream/

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Aquafaba Meringue

A year ago I read an article on Food52 about an amazing food discovery – aquafaba. Aquafaba is bean water that comes from canned beans or home cooked beans. This is an ingredient that is unseemly and easy to ignore. I sometimes use it in hummus, but I mostly just pour it down the drain. Fortunately, some very clever and persistent people discovered that aquafaba has similar properties to egg whites and could be whipped into stiff peaks and make meringue. The discovery of aquafaba as an egg substitute has changed vegan baking, and general baking, forever.

Chickpea water is the surprise ingredient to make aquafaba meringue. a delicious vegan dessert.
Aquafaba from a can of chickpeas

At first, I struggled visualizing a white and fluffy aquafaba meringue, just the smell alone of chickpea brine, (especially canned) will deter anyone from considering there is merit in that broth. Vegan baking is a challenging concept for me. I often wonder, how do you bake without eggs? It is the glue that holds everything together and gives structure and texture to baked desserts.  Could aquafaba really replace egg whites? I trust Food52 and their research, and I saw aquafaba was a trending discussion all over the web. My curiosity was sparked, and a year later, after relishing making and eating egg white meringue desserts-lemon meringue pie, dacquoise, pavlova, coconut chocolate meringue cookies, I finally put my mind to it and convinced myself it was time to make aquafaba meringues.

Aquafaba meringue is a delicious vegan dessert.
Soft peaks of aquafaba meringue
Aquafaba meringue is a delicious vegan dessert.
Stiff and glossy peaks of aquafaba meringue

To learn more about aquafaba check out these Facebook pages, Aquafaba Everything and Vegan Meringue Hit and Misses

Also The official aquafaba website.

Continue reading “Aquafaba Meringue”

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.