Black and Blue Oatmeal Cake

From the kitchen of One Perfect Bite...The Silver Fox loves oatmeal cake. Actually, he loves its sweetness. I rarely make one for him because I'm anti anything that has the potential to send you into sugar shock. A couple of years ago, I came across a recipe for an oatmeal bundt cake that gets much of its sweetness from berries. He loved the cake. So now, I try to make the cake for him whenever local berries are plentiful and inexpensive. The blackberries have been especially delicious this year. The original recipe used a full compliment of blueberries, but I've altered it and use both blue and black berries. Of course, the blackberries are a soft fruit, so while they add great flavor, they often give this cake a bruised appearance. Freezing the berries helps prevent them from bleeding into the batter, but I'm always in such a hurry that I usually skip that step. I mention freezing only for those of you who need a cake with a more finished appearance. You'll find this moist cake is a great keeper if it is well-wrapped and refrigerated. I think you will enjoy its berry richness. Here is how the cake is made.

Spinach Salad with Blueberries, Blue Cheese and Toasted Walnuts

From the kitchen of One Perfect Bite...I have several salad recipes that I want to share with you before summer is over. Last weekend, the first of the early apples appeared in our farmers' markets, and that's a sure sign that fall is on its way. It also means I'd better post the recipes I've been holding if they are to be of any use to you. I don't feature a lot of salad recipes because there is a sameness to them that I find repetitive. Don't get me wrong, I love salad, but I'm not always sure my creations are worthy of your time. Today's feature is an exception because it uses a wonderful berry and vinegar dressing that sets it apart from other berry fortified salads. I really think you'll enjoy this one. Using bagged spinach, the recipe, which comes from from Family Circle magazine, is a study in simplicity and it takes about 10 minutes to assemble. I do have one suggestion to pass onto you. The color of this salad dressing is one only a mother could love, so rather than dress the salad prior to serving, I let everyone do their own thing at the table. I hope you will try this salad while blueberries are still available in your markets. I know you will like it. Here is the recipe.

Spinach Salad with Blueberries, Blue Cheese and Toasted Walnuts...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
Salad Dressing
2 tablespoons balsamic vinegar
1 tablespoon blueberry preserves
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Salad
5 ounces (about 10 cups) baby spinach
12 ounces (about 2 cups) blueberries
3/4 cup walnuts, toasted and roughly chopped
1/2 cup crumbled blue cheese

Directions:
1)  In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside.
2)  Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing, or serve it on the side. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Individual No-Bake Chocolate Cheesecakes

Two Years Ago Today: Rolls and Shrewsbury Cakes

Three Years Ago Today: Cinnamon Swirl Coffee Cake

Four Years Ago Today: Onion-Parmesan Focaccia with Tomatoes

Blueberry Pudding Cake + The Floating Post Office

Sometimes we stumble across traditions that are so charming they are meant to be shared with others. Those associated with the floating post office on Lake Winnipesaukee are among them. The Motor Vessel (M/V) Sophie C.  is the oldest floating post office in the United States and she has provided summer mail service to islands in the lake since 1892.  The mail is delivered daily, but the ship also carries ice cream and other treats for children on the islands to purchase. The ship sounds her horn when approaching a mail drop and the children, young and old, gather on the pier and wait for the boat to dock.  Once mail bags have been exchanged, they swarm onto the Sophie and pick their treat for the day. The children traditionally thank the mailcrew with a diving exhibition as the ship pulls away from their island. The islands are quite diverse. Some house million dollar estates, while others, like that owned by the Appalachian Mountain Club, provide residents with very modest shelters, an outhouse and kerosene lanterns. The property, named long before the Pennsylvania nuclear plant was built, is called Three Mile Island. The name was not changed following the partial meltdown that occurred at the plant. Oversight? Intentional irony? Who knows?




From the kitchen of One Perfect Bite...This simple pudding cake is a delight to make and eat. It comes from Gourmet magazine and has been designated a favorite of the magazine's editorial staff. The cake requires no special equipment and can be made in about 15 minutes. It consists of a simple batter that is covered with quickly stewed and sweetened blueberries. The berries sink as the cake bakes and the end result is an old-fashioned pudding cake that is delightful when served warm with a scoop of really good ice cream. This is a great cake for young or novice cooks to make. Here's the recipe.


Blueberry Pudding Cake...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1/3 cup + 1/2 cup sugar, divided use
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz. blueberries (2 cups)
1 cup all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

Directions:
1) Place oven rack in middle position and preheat oven to 375 degrees F. Butter a 9-inch square baking pan.
2) Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
3) Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4) Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
5) Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

One Year Ago Today: Red Pepper Soup with Ginger and Fennel

Two Years Ago Today: Pasta with Zucchini, Parmesan and Garlic Oil

Lemon-Scented Ice Milk with Berries and Wine Sauce

This is an absolutely beautiful dessert. It's inexpensive and relatively simple to make, though it must be prepared well in advance of serving. The only special equipment you'll need is a stand mixer. The operative word for this recipe is cold. The milk, chilled icy-cold, will whip like cream and produce a delightful lemon-scented iced milk. If you are watching calories, pureed cottage cheese can be used in place of heavy cream and Splenda can replace the sugar in the wine sauce. A quick aside about sugar substitutes - don't use them in meringue; the end product will lack volume and be sticky. Use pasteurized or reconstituted egg whites if there are very young or very old diners at your table. This is an All-American dessert; you'll love the ice milk and the wine sauce is really delicious.

Lemon-Scented Ice Milk with Berries and Wine Sauce

Ingredients:
3 cups whole milk
1 cup heavy cream or pureed cottage cheese
1-2/3 cup + 3 tablespoons granulated sugar, divided use
Zest of 1 large lemon cut into thin strips
1 cinnamon stick
4 large egg whites
1 cup water
2 cups frozen unsweetened mixed berries
1/2 cup port wine or grape juice
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1/2 cup fresh blueberries
Mint sprigs for garnish

Directions:
1) Combine milk, cream, 2/3 cup sugar, lemon zest and cinnamon in a medium saucepan; bring to a boil over medium heat, stirring to dissolve sugar. Pour into a nonreactive container and refrigerate for 8 to 10 hours. Remove lemon strips and cinnamon stick; transfer to freezer for 1 to 2 hours, or until mixture is icy cold and edges begin to freeze.
2) Place egg whites in bowl of a stand mixer. Beat on high speed until frothy; add 3 tablespoons sugar and continue beating until stiff peaks form. Refrigerate.
3) Place milk mixture in bowl of a stand mixer fitted with balloon whisk; beat until stiff peaks form, about 5 to 10 minutes. Fold in meringue. Scrape into a chilled pan and freeze for 2 hours.
4) Meanwhile, bring water and remaining 1 cup sugar to a boil. Add frozen berries and wine or juice; return to a boil. Reduce heat, simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Return juice to pan. Bring to a boil; reduce heat and simmer until mixture is reduced to 3/4 cup. Chill.
5) About 1/2 to 1 hour before serving, move ice milk from freezer to refrigerator. When ready to serve, place a scoop of ice milk on a dessert plate. Surround with berries and top with wine sauce. Garnish with a mint sprig. Yield: 6 servings.