Food for An Angel

"Make me an angel that flies from Montgom'ry
Make me a poster of an old rodeo
Just give me one thing that I can hold onto
To believe in this living is just a hard way to go." -John Prine



I've recently made flan (twice) (click here) and red velvet cupcakes (click here), which left me with a quantity of egg whites in the fridge. Baking an angel food cake to serve with fresh berries is my favorite way to use them up. I actually had two cups of egg whites from all this and I simply proportioned this recipe up a bit to make a slightly bigger cake. Eggs whites freeze well and I often freeze in 1 1/2 c. quantities for baking these cakes.

Angel Food Cake
Sift together:
1 c. cake flour
1/2 c. powdered sugar
1/4 t. salt



In large bowl beat:
1 1/2 c. egg whites

When foamy add:
1 t. cream of tartar



When soft peaks form add:
1/4 t. almond extract
1 t. vanilla extract
1 c. sugar, adding 2 tablespoons at a time.



When all the sugar has been added and mixed in and you have glossy, stiff peaks (that aren't too dry), using a rubber spatula, fold in the flour mix. Plop into an ungreased angel food cake pan (I bought mine at a yard sale years ago) and run a knife in circles through the batter to release air bubbles.



Bake 325 degrees for 40 minutes. Cool upside down for 1 1/2 hours before removing pan (I was a bit impatient with mine; it didn't release cleanly and the edges were a bit jagged but it tasted just fine!)



Slice using a serrated knife and serve. We had this cake with the most perfect small, dark red and incredibly fragrant strawberries freshly picked from the bed out back, then sliced and macerated with a small spoon of sugar to release their juices. When I was growing up, we always had scone/biscuit-like cake (click here) with our strawberries, but angel food cake is what my husband's family always ate summer strawberries on. Later in the summer when the raspberries are ripe, I prefer to make this following chocolate variation. All of these cakes served with just picked berries are truly food for an angel!

Chocolate Angel Food Cake
Sift together:
1 c. cake flour
1 1/2 c. powdered sugar
1/2 c. European style Hershey's Cocoa
1 T. Medaglia d'Oro instant espresso coffee
Whip until stiff but not dry:
12 egg whites (1 1/2 c.)
1/2 t. salt
1 t. cream of tartar
Add and fold in 1/4 c. at a time 1 c. sugar. Do the same with the flour mixture. Put into pan and bake 325 degrees for 40 minutes, or until top springs back when lightly pressed. Invert pan and cool.

Strawberry Moon Mojito

I have been thinking about this celebratory combination since writing my Strawberry Moon post (click here). I pulled two wheelbarrows full of weeds from the strawberry bed today and discovered that the berries are finally ripe -it's time to celebrate STRAWBERRY SEASON!!!!

Strawberry Moon Mojito
In a wide mouth half-pint jar (or something a bit more refined if you prefer) muddle, or crush with the back of a spoon:
6 (chocolate) mint leaves
3 dead ripe organic strawberries
Add:
1 t. to 1 T. powdered sugar
juice from 1/2 lime
Stir to dissolve sugar. Add:
1 c. ice cubes
1 oz. triple sec
2 oz. rum
3 dead ripe organic strawberries
4-5 oz. club soda
Drink while admiring your freshly weeded strawberry bed.

Sheep, Spinach and Strawberries 2011

The sheep are once again in the orchard, their own little bit of heaven here on earth...



...the spinach is growing and very soon we will have daily garden salads...



...and the strawberry blossoms promise an abundance of fruit. I can hardly wait!



The seasons change, and here we are almost full circle again.

Shepherdess Macaroni and Cheese

January in the Pacific Northwest is cold, wet, dark and gray. One of the bright spots in the month is having lambs. This is Little Big Guy born in October, making him several months older than our other three black lambs born last month. I love everything about having lambs and being their shepherdess.



Every January I make shepherdess-style macaroni and cheese, at our house aka Tamburger or Lamburger Helper. 'Bake until bubbly' is the sort of directions that I am drawn to this time of year, and with several odd bits of various cheeses lying about that should be used up, and ground lamb (and/or goat) in the freezer, this can be made without a trip to the store. The best macaroni and cheese is made from scratch, Comfort Food with a capital C, and the very best is whatever version you (or your mother or grandmother) make, and whatever style that makes you feel all warm and fuzzy inside just thinking about it. Some like myself, add ground meat and/or chilies, some use the sharpest cheese, one particular cheese, or a blend of several, and some prefer whole wheat pasta instead of semolina. The point being, that if you make a sauce with care for those you love, it will be the best, whatever style you make.

Shepherdess Macaroni and Cheese

Cook al dente 12-16 oz. small shell or elbow pasta

Meanwhile:
Saute 1/2 -1 lb ground lamb (or goat) and 1/2 onion. Set aside.

In a separate pan
Melt: 4 T. butter (you can use olive oil instead of butter, if you prefer)
Add: 1/3 c. flour
Cook a bit without browning. Stirring well with a gravy whisk or wooden spoon,
Add: 2 1/2 c. milk (whole, 2 %, 1/2 c. of cream as part of measure, if you like), making a smooth sauce.

Stir in:
2 1/2 c. cheese -grated cheddar, a mix of cheddar and Pepper-Jack, diced cream cheese, or whatever you have. I used Edam, Farmstead Gouda and an American style blend this time. I don't measure the cheese, but guesstimate for more or less that amount.

Butter well a 9 x 13 Pyrex dish, and sprinkle with Italian seasoned bread crumbs. Mix drained pasta, cheese sauce, and cooked ground meat together (in whichever pan used that appears able to hold all), then pour into casserole. Sprinkle with more bread crumbs and/or shredded or grated Parmesan cheese. Bake 350 degrees for 20-40 minutes, or until browned and bubbly. I served this with Irish Soda Bread -Comfort with a capital C.



After using up the odd cheeses, I noticed a pint of leftover sliced strawberries in the fridge that I felt should also be used up soon. With sliced rhubarb in the freezer, I had everything needed to make an amazing crumble, which could have very easily baked alongside the mac and cheese -if I'd have thought of that, which I didn't, but it could have.



Strawberry-Rhubarb Crumble is fantastic, a snap to put together, and it disappeared in no time.

Mix together in 8 inch square Pyrex dish:
1 qt. frozen rhubarb, thawed
1 pint sliced sweetened strawberries
1/2 c. sugar, or to taste
3 T. cornstarch

Mix in food processor and spread evenly on top:
1 1/2 c. flour
1/2 c. sugar or brown sugar
1/4 t. nutmeg
1/2 c. butter
Bake 350 degrees for 25-55 minutes.