Monday, January 26, 2009

Meat CSA and a Taste of Summer

Keja and I went to pick up our meat CSA yesterday. We received ham steaks, hamburger, ribeyes, tenderloin, chicken, bacon, and stew meat. This isn't going to stretch my menu skills just yet, because this stuff is easy to make a delicious meal out of. Ah well; I'm not complaining! I am going to make ham steak with a caramel glaze, sweat potatoes, and seared greens. Yum. I just need the steak to thaw! Until then, I'll give you my blueberry cake recipe. The other day I realized that I had not used any of my carefully frozen fruits, and, dreaming of summer blueberries, adapted a conventional sponge cake recipe into blueberry goodness. My three-year old was my sous chef and because we made a cream cheese frosting, he named it Blueberry Cream Cheese Cake.

Blueberry Cream Cheese Cake

Preheat oven to 350

Pull 4 cups frozen blueberries out of freezer and defrost on countertop. Put in a food processor or blender and puree until smooth.

Sift into a mixer bowl:
2 1/4 cups cake flour (or use regular flour, replacing 2 TBSP of flour with 2 TBSP cornstarch in every cup of flour)
1 cup sugar
1 TBSP baking powder

In a separate bowl, mix:
1/2 cup safflower oil
4 egg yolks (keep egg whites)
1 cup of blueberry puree
2 teas. vanilla

Add to dry and mix on low until incorporated, then increase speed to medium and beat until fluffy, approximately 1 minute.

Put contents into another bowl, and in a clean mixer bowl, add 1 cup egg whites (you will probably need 3 or 4 more eggs to get 1 cup) and dash of salt.

Beat on medium until white, then add 1/3 cup sugar and beat until stiff.

Fold flour/berry mix into egg whites until just evenly mixed. Pour into 3 9-inch round pans. Cook until a toothpick comes out clean, VERY approximately 30 minutes, but check sooner. As soon as they are done, take out of the oven and run a knife around the edges. Let cool in pans.


In mixer beat:
3 packages softened cream cheese
remaining blueberry puree
sugar to taste

Frost cake. Frosting may be soft, so put cake in fridge after frosting to harden frosting. If there is extra frosting, serve on the side at room temperature.