Tropicale Dessert - Another Harbinger of Spring

We're on our second beautiful warm-ish day heading into the last week of February here in the Strait of Georgia. Don't remind me that in previous years we've had snow in March. I choose to believe it's time to make a light, fluffy, fruity dessert in honor of the arrival of Spring.

I made the base of this cake (including the pineapple) last night and started with the vanilla pudding layer  this morning. It's chilling now - not in the fridge, but outside. OK, maybe it's not that warm out. But let me explain! The back of the house is warm and sunny, but the front of the house is shaded, so it's still cool enough for the refrigerator overflow. I have a bin out front, hidden from view, full of excess produce and other "extras." It's a great solution much of the year, until we renovate the kitchen and make room for a larger refrigerator.

Guests will be here several hours from now as it's my turn to host the ladies' game day. I have a simple lemon-garlic chicken dish ready to go in the oven, along with my grandmother's Green Beans in Sour Cream, which you'll find here. I'll post the chicken recipe soon if it turns out well - it was another episode of off-the-cuff cooking. It's a good thing the guests are good friends, right?


TROPICALE DESSERT
Made in a 13x9x2 pan, this is a great choice for pot-lucks, if you can keep it cool. Start it the night before or early in the day, as the cake must cool completely before topping. Note that everything in this recipe is available in an organic option.

1 yellow cake mix (and ingredients listed on box)
1 15oz can crushed pineapple with juice (do not drain)
1/2 c sugar
1 sm box instant vanilla pudding mix (and milk to prepare according to directions)
3 bananas
1 16 tub frozen whipped topping, thawed (or whip and sweeten some organic cream)
1.25 c flaked coconut
16oz chopped pecans (or other tree nut)

Bake cake according to pkg directions for 13x9x2 pan. Place pan on cooling rack. Combine pineapple with juice and sugar in small saucepan and simmer 5min over medium heat. Poke holes in cake and pour pineapple mixture over cake. Let cool to room temp.

Mix instant vanilla pudding according to pkg directions. When thickened, layer over cake, followed by sliced bananas. Top with whipped topping to seal in bananas and prevent browning. Sprinkle coconut and nuts on top. Chill for at least one hour.

Looking for Spring?

It's still cold where I am, but the stores have Easter goodies on the shelves and that makes me expect the crocuses and daffodils to spring to life any minute now. Today, flipping through recipes, I've been assaulted by a longing for old fashioned Hummingbird Cake - not the easy versions that are all over the internet and over which no cooks seem to agree - but the delicate, airy, moist and fruity white confection achievable by only the best Southern bakers.

Does anybody know of a diner off I-10 about halfway between Pensacola and Tallahassee - I think it's called Simbo's? They sold the best cakes - and Hummingbird Cake was the specialty. They were made by a lady in the community - not on the premises - as I remember. I wonder if they're still there? Picturesque spot - like so many sources of the best cuisine - right in the middle of four or five gas stations and truck stops.

Here's a way to satisfy that longing for tropical flavors and light creamy textures. This topping or filling can dress up any Hummingbird-wanna-be cakes: mandarin orange cake, pineapple cake, angel food cake, pound cake, banana bread/cake.

If you search, you may find an organic version of instant pudding mix.


TROPICAL TOPPER

1 lg (20oz or 591ml) can crushed pineapple (do not drain)
1 tub (8oz or 230ml) frozen whipped topping (or whip and sweeten your own organic cream)
1 pkg (3.5oz or 100g) instant vanilla pudding mix

Mix together in large bowl until blended.

Creamy Avocado Drinks

I just made my first avocado smoothie.

It was delightful.

Yes, I'm surprised, too. I shouldn't be. These smooth, creamy drinks are sold by street vendors in Morocco.  Kevin and I learned long ago that street vendors, lovingly known around the (third) world as cholera carts, are often the source of the best a nation has to offer, gastronomically speaking.

These drinks are especially popular when breaking the fast during Ramadan, probably because of all the nutrition packed into that cool creaminess after a day of heat and hunger.

Yes, avocados are rather high in calories, but don't let that scare you off. They're also very high in nutrition, including the good fats, vitamin K, folate and potassium, they're helpful in reducing cholesterol, beneficial to the circulatory system, and they may help reduce your risk of certain cancers.

The reason I actually tried this new-to-me treat today is that I have four avocados that all ripened at once. How much guacamole can two people eat, after all?

As it turns out, variations on avocado smoothies and milkshakes are popular in Viet Nam, the Philippines and I'm sure other Asian and Eastern Mediterranean countries as well. I remember avocado ice cream in the Philippines, too, so their avocado milkshakes really are avocado milkshakes. But a little further research shows that most avocado shakes/smoothie recipes around the world are just avocado, white sugar and milk + ice. Here's a more interesting recipe that caught my eye on allrecipes.com:

1 ripe avocado
1 T natural honey
1 1/4 c chilled steamed milk
1/4 c fresh-squeezed lemon or orange juice

But really, do you see me steaming milk, then waiting while it chills, then still having a slot in my schedule to make the smoothie, assuming I'm still in the mood for it? I suppose you could keep a supply of steamed milk in the fridge. But to be honest, I rarely have milk on hand. Even when my child was little I didn't keep milk. I really don't think it's the least bit healthy.

Now that organic milk is readily available and for some reason my husband has taken to eating cereal in the morning, I admit to buying milk more often - but as he's only home half the time I'm still not lying when I say I usually don't have milk in the house. I've found this AMAZING product, though, called cereal cream - but that's for a different post.

Meanwhile, I try to keep a carton of almond milk on hand. I've even been known to make it fresh from water and whole almonds - gotta love that Vitamix. I think it tastes much better than rice milk and it's healthier, in my opinion, than soy. Viet Nam and other countries like to combine coconut with avocado, so coconut milk might be a delicious alternative to the almond milk.

So here's my take on it:

Dine-In's AVOCADO SMOOTHIE
"Meat" of 1 ripe avocado scooped out of peel
approx 1 T honey
approx 1 c almond or light coconut milk
1/2 c orange juice

Combine in blender and blend. If your almond milk isn't cold, add a couple of ice cubes. I think pineapple juice would be fabulous in this and I'll try it tomorrow. If you use lemon juice, as suggested by allrecipes.com, you'll probably want to increase the honey a little.

Note re OJ: We use either Florida Natural or Tropicana w/ lots of pulp, because I haven't found an organic brand I like. Fresh-squeezed would be great when it's convenient to go to that trouble.

Herb Blend for Bread Dipping

My holiday post for 2010 called Easiest of Hors d' Oeuvres really should have included this recipe. What's easier than sprinkling a dry mix in a saucer, pouring oil over it and slicing some bread? My family and friends have thoroughly enjoyed this over the last few months both as an appetizer and as an accompaniment to Italian meals - so much so that we've gone through a triple batch.

Like everything else, the flavour is better the fresher the ingredients are. So if you have a source for fresh dried herbs and spices - a specialty shop or online - then by all means, splurge a little to make this really special.

Your oil is also going to greatly contribute to or detract from the final outcome. Definitely use extra virgin, cold-pressed olive oil, but even then there are huge differences between brands. I've been using Spectrum brand as it's organic and readily available, but to be honest, it really isn't very flavourful. I picked up an Italian brand called Gentile, more for the bottle than anything else, at HomeSense, of all places. It's like TJMaxx in the States. I was quite concerned the oil might be rancid - who knows how long it took to be deemed an overstock and sold to that chain? But it was delicious. If you're in a big city, buy your olive oil in Little Italy.

Obviously you can make this and keep it on hand in an airtight container, even just a resealable plastic bag.  A nice artisanal bread or baguette doesn't take long to thaw, so if you keep one in your freezer you'll always be ready when friends pop in, especially at the cocktail hour. Another nice thing about an appetizer or accompaniment like this is that everyone can cater to their own tastes. Like less herb? Just pick up less on your bread. The only 'recipe' easier would be to use a top quality balsamic vinegar with the oil instead of an herb blend like this one.

This recipe could also be used as a rub/marinade. Squeeze on some lemon first and it would be wonderful for lamb.

A small beribboned jar of this mix with a pretty bottle of oil makes a lovely hostess or holiday gift.



HERB BLEND FOR DIPPING
Adapted from allrecipes.com

2 t crushed red pepper flackes
1 T dried parsley
1 T garlic powder
1 T ground black pepper
1 T dried oregano
1 T dried rosemary, crushed if not using grinder
1 T dried basil
1/2 t salt

Combine by stirring or grind together in spice or coffee grinder. Sprinkle a teaspoon of mixture onto a small plate or saucer, and cover with olive oil. I like to let it sit for 5 minutes or so before serving with bread - sliced baguette, ciabatta, focaccia, etc... Store leftover blend in airtight container.

Pepper Relish - Favorite New Appetizer Bites You Back

Charged with providing finger-food for a birthday dinner, but having recently fed all my favorites to my friends over the holidays, I scanned my bookmarked websites for ideas. It had to be a quick recipe and use what I had on hand, as I was in the middle of a very busy week plus had house guests. And it had to be something I knew, just by looking at the ingredients list, would be yummy and well-received...I'd be using my friends as guinea pigs, with my reputation on the line!

Pepper jelly served atop a cracker spread with cream cheese is a favored hors d'oeuvres from one corner of this continent to the other, so this pepper relish, served the same way, seemed a pretty sure bet. It did not disappoint. Everyone loved it, it was perfect for my vegetarian guest, and it was easy for those who don't enjoy spicy flavours to adjust by simply using less of the relish and more of the cream cheese. I've had several requests for the recipe since the party - always a good indicator.

Make this the day before or in the morning to serve that night.


PEPPER RELISH

For use as an hors d'oeuvres, serve with spreadable cream cheese on crackers or sliced baguette. I used a multi-grain baguette. Also makes a delicious topping for baked potatoes, meats.

2 red bell peppers, chopped
1 onion, peeled and chopped - recommend a large sweet onion
1 c white wine vinegar
1 c sugar
1/2 - 1 T crushed red pepper flakes

In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30min or until thickened. Refrigerate 4hr or more.

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