WHO'D UV THOUGHT? GAS GRILL TO THE RESCUE!

In East Carolina, summer weather can extend from May through October, and the hot Carolina sun can be brutal.  It doesn't make much sense to use the oven, not only because you're counteracting the air conditioning, but also because New Bern's electric rates are even more ridiculously high during summer months.  But some foods need to be baked -- take, for instance,  Spanokopita.  It's a great accompaniment to a salad, and we have salads for dinner often in the summer.  Topped with a piece of fish or chicken, the salad becomes an entree and the Spanokopita serves as a delicious bread.

Since gas grills nowadays have separate burners and thermostatic controls, I found through experimentation that just spraying a piece of tinfoil with nonstick cooking spray and placing the Spanokopita on the foil on the turned-off burner and cooking with lid closed for about 20-25 minutes on 350-375F, yields the same results as placing it in a conventional oven.  (Be sure to preheat the grill first.)  

HUMMINGBIRD CUPCAKES WITH CREAM CHEESE FROSTING

Hummingbird cake – a banana-pineapple spice cake -- has been a southern tradition since the mid 19th century and is especially popular at Christmas.  The first known publication of the recipe was in the February 1978 Southern Living magazine.  It was elected the magazine's favorite recipe in 1990, and won the Favorite Cake Award at the 1978 Kentucky State Fair.  The cake typically has two or three layers with pecans, mashed bananas, crushed pineapple and cream cheese frosting.  I call it banana cake on steroids.

Last December, I made Food Network's version of Hummingbird cake to rave reviews.  Today's cupcakes are an adapted smaller version of Southern Living's enormously popular recipe, and I made them to celebrate the arrival of Spring.  These are very sweet with a moist, tender, almost velvety texture and everyone, but everyone, loves them.  (If you eliminate the cream cheese frosting and just sprinkle with powdered sugar, Hummingbird cupcakes are dairy free.)  

Hummingbird Cupcakes with Cream Cheese Frosting
Adapted from Southern Living
Rating:  9.5 out of 10
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CUPCAKES:
1 cup unbleached all-purpose flour
1/2 tsp. baking soda, scant
1/2 tsp. salt, scant
2/3 cup sugar
1/2 tsp. cinnamon
1 large egg, room temperature
1/3 cup canola oil
1/2 tsp. pure vanilla extract
2/3 cup mashed bananas
4 oz. crushed pineapple, undrained*
1/3 cup chopped toasted pecans 

Heat oven to 350F.  Line a 12-cup standard muffin tin with paper liners.  In large bowl, whisk together flour, baking soda, salt, sugar and cinnamon.  In medium bowl, whisk egg, oil, vanilla, bananas, pineapple and pecans till well combined.  Stir into dry ingredients, mixing just till barely moistened.  Fill muffin cups 2/3 full, using about 3-1/2 Tbsp. for each cup.  Bake 15-18 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool on wire rack.  Frost with cream cheese frosting when thoroughly cool.  Yield:  12 cupcakes

*You can use fresh pineapple, finely chopped, in place of the canned crushed pineapple, if desired.

FROSTING:
4 oz. cream cheese, room temperature
4 Tbsp. butter, room temperature
1 cup confectioner's sugar
1 tsp. pure vanilla extract

Beat cream cheese and butter at medium speed of mixer till fluffy and smooth.  Gradually add sugar, beating till smooth after each addition.  Add vanilla and beat on high till fluffy.

TIP:  Believe it or not, these actually taste better as they age, making them a perfect make-ahead dessert.  Store in fridge, of course, for up to one week.  They also freeze beautifully -- thaw at room temperature for one hour before serving.

PRIZE-WINNING CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING

Cheri Eby of Gunnison, Colorado, entered this yummy, moist cake in a Colorado Outfitters Association dessert contest and it took first prize.  After I made it, I agreed with the judges' decision.  This is the best classic carrot cake I've made yet, and my taste testers all raved.  Whether it was Cheri's recipe or my tweaks or a little of both, I can't say, but I do know I'll be making it again.

My changes:  I grated the carrots very fine using a coarse microplane grater.  It was hard to detect any traces of carrot in the cake because they were so well integrated, and I and my taste testers liked that.  I used 12 oz. cream cheese instead of 16.

This carrot cake doesn't have much salt in it, but it does have extra sugar.  Normally, I would decrease the sugar, but I decided to follow the recipe and I'm glad I did.  Carrot cakes are so easy to make because you barely mix the ingredients together.  In fact, if you over mix, the cake will fall or be tough, just like muffins and pancakes.  You don't even need to get your mixer out.  The best way to make a carrot cake is by hand, using a whisk and spatula.  This is a dessert that's welcome year round, easily made in a 9 x 13 pan and mixed by hand.  You can't beat that for convenience and ease.

Prize-Winning Classic Carrot Cake
Adapted from Taste of Home February/March 2008
Rating:  10 out of 10
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CAKE:
1 (8 oz.) can unsweetened crushed pineapple
2 cups unbleached all-purpose flour
1 cup sugar
1 cup brown sugar
2 tsps. baking soda
2 tsps. cinnamon
1/4 tsp. table salt
4 large eggs, room temperature
1/2 cup vegetable or canola oil
1/2 cup buttermilk (or 1/2 cup milk mixed with 1-1/2 tsp. lemon juice or vinegar)
2 cups peeled carrots, grated using coarse microplane grater
3/4 cup chopped toasted pecans or walnuts (1/2 cup for cake, 1/4 cup for garnish)

Heat oven to 350F.  Grease a 13x9x2" baking pan.  Line pan with parchment cut to fit.  Drain pineapple, reserving 2 Tbsps. juice for cake.  Discard remaining juice or save for another use.

In large bowl, whisk together flour, sugars, baking soda, cinnamon and salt.  In medium bowl, whisk together eggs, oil and buttermilk.  Stir in reserved 2 Tbsps. juice and carrots and 1/2 cup nuts with spatula or spoon, then stir the wet ingredients into the dry ingredients lightly, mixing till just barely combined.  Do not over mix.  Pour into pan.  Bake 35-40 minutes or till toothpick inserted near center returns clean.  Cool in pan 10 minutes, then turn out onto towel-lined wire rack and peel off parchment.  Cool thoroughly, then return cake to cooled pan before frosting.

FROSTING:
12 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1/2 tsp. pure vanilla extract
1-1/2 cups confectioner's sugar

In small mixing bowl, beat cream cheese and butter until smooth.  Add vanilla and 1/2 cup sugar and beat till again smooth.  Continue to add sugar gradually, beating well after each addition.  Spread frosting over cake top.  Garnish with remaining 1/4 cup nuts sprinkled over frosting.  Yield:  12 servings

COCONUT CAKE WITH COCONUT FRENCH BUTTERCREAM FROSTING

What could be more Southern than coconut cake?  This is my own recipe and it's rich and filling, so two 8" layers go a long way.  Expect to serve 12-14 with this moist, tender and tight-crumbed cake that resembles poundcake. 

The French buttercream frosting is silky smooth and ultra rich.  If you've never heard of French buttercream, it's a vintage recipe, and it's not hard to make.  Back in the 60's we used to make it with shortening, and we called it "mock whipped cream frosting," but it's so much better made with butter.  Some people call it "custard frosting," because you make a pudding first, then beat it into the whipped butter/sugar mixture. 

Everyone has their own idea of what coconut cake should be.  Actually, I like them all, and I'm throwing mine in the ring as another option.  A perfect Easter dessert....I'm just sayin'.

Coconut Layer Cake with Coconut French Buttercream Frosting

Rating:  9.5 out of 10
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COCONUT FRENCH BUTTERCREAM FROSTING:
1/4 cup unbleached all-purpose flour
1/2 tsp. Diamond kosher salt or table salt
1 cup whole milk
1 cup (8 oz.) unsalted butter, very soft
1 cup superfine sugar*
1/4 tsp. pure vanilla extract
1 tsp. coconut flavoring**
2 tsp. coconut-flavored rum or regular rum
1/4 cup cold heavy whipping cream (optional)

*You can make superfine sugar by pulsing in food processor.  Measure sugar after it is pulsed to superfine, not before.
**The amount of coconut flavoring will vary according to manufacturer.  I used coconut flavoring from Spices, etc., recommended by Martha Stewart and Cook's Illustrated for its natural taste.  If you use a different brand, use less flavoring and taste your batter to determine if you need more.  With coconut flavoring, less is more.

Combine flour, salt and milk in small saucepan over medium heat, whisking constantly till mixture boils and thickens.  Set aside to cool.

In bowl of stand mixer, beat sugar and butter on high till light and fluffy.  Gradually add flavorings and cold flour-milk mixture, beating till frosting stands in stiff peaks.  If desired, beat in heavy cream at end, mixing only till combined.  (Do not add cream until frosting is thoroughly whipped, and do not overbeat the cream once added.)  Refrigerate until cake is cooled, but let it stand at room temperature until softened before frosting the cake. 

Yield:  enough to thinly frost two 8" layers.  If you like thick frosting, you should double the recipe.

COCONUT CAKE:
3 cups White Lily*** all-purpose flour, whisked, then spooned lightly and leveled
1-1/2 tsp. baking powder
1 cup unsalted butter, soft
1/2 tsp. Diamond kosher salt

2 cups superfine sugar* (See note above about superfine sugar.)

4 large eggs, room temperature

1/2 tsp. pure vanilla extract

1-1/2 tsp. coconut flavoring** (See note above on coconut flavoring.)

1 cup buttermilk (or 1 cup milk mixed with 1 Tbsp. vinegar or lemon juice)

2 Tbsp. coconut-flavored rum or regular rum

2 Tbsp. coconut water or lite coconut milk

1-1/2 to 2 cups sweetened coconut flakes, pulsed in food processor in batches till finely grated

***If you live in an area where White Lily flour is unavailable, you can use any low-protein flour or cake flour.

Heat oven to 350F.  Grease and flour two 8-inch round pans and line each with a parchment round cut to fit the bottom.  Sift flour and baking powder onto a sheet of wax paper. 

Beat butter, salt and sugar on medium speed of stand mixer till creamy and fluffy, about 5 minutes.  Add eggs, one at a time, beating till yellow disappears after each addition.  Add flavorings with last egg.  On low speed, add flour mixture in three additions, alternating with milk and beginning and ending with flour.  Beat just till blended, being careful not to over mix.  Divide batter evenly between pans.  Bake 24-27 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool in pan 5 minutes, then turn cakes out onto towel-lined racks to cool completely.  Remove parchment to hasten cooling. 

When cool, baste or spritz tops of cake with the rum and coconut water combined.  Frost with room temperature Coconut French Buttercream Frosting.  Sprinkle coconut over top and sides of cake.  Yield:  12-14 servings

CREAMY, LOW-FAT ROASTED ASPARAGUS-FENNEL SOUP

I'm hoping the New Bern Farmer's Market will have asparagus and fennel sometime soon.  Fresh, local produce is always the best, IMHO.  But, even with grocery-store veggies, this soup has quickly become my fave.  Roasting the veggies intensifies flavors.  Using cashews instead of heavy cream or butter produces a smooth, almost silky, soup with a rich and creamy taste.  The fat in cashews is "good fat," unlike heavy cream or butter which is "bad fat."  You might consider serving this soup for Easter dinner.  Me?  I'm having it whenever I can get asparagus and fennel.

Easy Roasted Asparagus-Fennel Soup
Source:  The Bear Cupboard
Rating:  10 out of 10
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1 lb. fresh asparagus, rinsed, ends trimmed, coarsely chopped
1 medium fennel bulb, rinsed, trimmed, coarsely chopped
1 garlic clove, peeled
1/3 cup whole, raw, unsalted cashews
1 Tbsp. extra-virgin olive oil
1/2 tsp. Morton kosher salt
1/4 tsp. white pepper
2-3 cups low-sodium chicken broth or vegetable broth
Shaved Parmesan cheese for garnish
Additional salt and pepper to taste, if needed

Heat oven to 400F.  In 9 x 13 pan, combine asparagus, fennel, garlic, cashews, oil, 1/2 tsp. salt and 1/4 tsp. white pepper.  Roast 20-30 minutes, till veggies are soft and aromatic.  Remove from oven and puree in batches in a food processor or blender till very smooth, or place veggies in a 2-3 quart pot and puree with an immersion blender.  Slowly add broth while whisking or stirring; heat to almost boiling on medium heat; cover pot, reduce heat to simmer and cook for 5-10 minutes (or longer) to blend flavors.  Add additional broth if thinner consistency is desired.  Taste to adjust seasonings, adding more salt and pepper if desired, but remember that the Parmesan will add more salt.  Serve hot in bowls and garnish with shaved or grated high-quality Parmesan cheese.  Yield:  4 servings

TIPS:  
If you have saved Parmesan rinds, throw them in the pot when you add the broth, and discard them before serving.  

Shave Parmesan easily by using a vegetable peeler.

Cooking for one or two?  No problem, this soup freezes beautifully, sans garnish, of course.

No fennel?  No problem.  Substitute onion.  

BUTTER PECAN CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING

I love the buttery, sweet, rich taste of pecans, especially local East Carolina pecans.  Last year was not a good year for pecans in our region, and here's hoping that 2013 will yield a better crop.  Use whatever pecans you can get for these outstanding cupcakes.  I promise you won't be sorry.  The cupcake is ultra-tender and light, studded with those wonderful pecans that have been sauteed in butter first.  Salted Caramel Frosting is the perfect topping for these, of course garnished with more pecans.

Make the salted caramel sauce first.  It can be made several days ahead.  Make the frosting before the cupcakes so it can be refrigerated to set up.  This is one dessert you will make again and again.

Butter Pecan Cupcakes with Salted Caramel Buttercream Frosting

Rating:  10 out of 10
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SALTED CARAMEL BUTTERCREAM FROSTING:
6 Tbsp. unsalted butter, soft
1 cup confectioner's sugar
1/4 cup salted caramel sauce, room temperature
1-2 tsp. sour cream or heavy whipping cream

In medium bowl, beat butter till light and fluffy, about 3 minutes.  Scrape bottom and sides of bowl; gradually add sugar and beat till smooth and creamy.  Add salted caramel sauce and cream on low speed until incorporated. Increase speed gradually to high and beat till frosting is light and smooth, about 2 minutes.  Refrigerate frosting at least 1/2 hour, or longer.  (Can be made the day before.)

CUPCAKES:
3 tsp. unsalted butter for pecans + 1/2 cup (1 stick) unsalted butter for cupcakes, softened
1/2 cup chopped or broken pecans
1-1/2 cups White Lily all-purpose flour (not self-rising)*
3/4 tsp. baking powder
1/2 tsp. baking soda
1 cup light brown sugar
1/8 tsp. salt
2 large eggs, room temperature
1-1/2 tsp. pure vanilla extract
1/2 cup buttermilk (or 1/2 cup milk + 1-1/2 tsp. vinegar or lemon juice), room temperature

*You may use cake flour or any low-protein flour in place of White Lily all-purpose flour.

Heat oven to 350F.  Cut 3 tsp. butter into small pieces; add to pecans in oven-proof dish.  Bake, stirring after butter melts, 5-7 minutes, or till pecans are nicely toasted and butter is absorbed.  Cool.  Line muffin tin with 12 paper liners; spray insides with nonstick cooking spray for easy release of cupcakes.  Whisk flour; lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda.

In bowl of stand mixer, combine sugar, salt and 1 stick butter.  Beat at medium speed 5 minutes, till light and fluffy, scraping sides and bottom of bowl as needed.  Add eggs, one at a time, adding vanilla with last egg and beating till yellow disappears after each addition.  Using lowest speed of mixer, add flour mixture alternately with milk, beginning and ending with flour and adding nuts with last addition of flour.  Stir batter with spatula, briefly, to be sure everything is mixed well.  Fill muffin cups with about 1/4 cup batter.  Bake 15-17 minutes or till a toothpick inserted near center returns with just a few crumbs.  Cool on wire rack completely before frosting.  If desired, garnish frosted cupcakes with additional chopped pecans.  Yield:  12 cupcakes

SALTED CARAMEL SAUCE

Salted caramel has a deliciously almost-burnt taste that tones down the sweetness and makes it totally addictive.  It's easy to make and there are tons of ways to use it.  It makes wonderful frosting for cakes or cupcakes and is great drizzled over muffins, frosting, ice cream or even waffles.  It will keep for a couple of weeks in the fridge.

Before you start making the caramel, be sure all the ingredients are ready, because once started, you have to give it your close attention so it doesn't burn.

Salted Caramel Sauce
Adapted from twopeasandtheirpod.com
Rating:  10 out of 10
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1 cup granulated sugar
6 Tbsp. unsalted butter, room temperature, cut into pieces
1/2 cup heavy cream, room temperature
1-1/2 tsp. coarse sea salt

Heat sugar over medium-high heat in 1 to 1-1/2 quart heavy saucepan or saute pan.  When sugar starts to melt, start whisking the sugar.  It will clump up, but keep whisking.  It will continue to melt.  When the sugar is melted, stop whisking and instead swirl the pan to move the sugar around.  Continue cooking sugar until it is completely melted and reaches a deep amber color.  Carefully whisk in the butter, whisking till melted.  The caramel may clump at the sides.  Remove pan from heat and carefully pour in the heavy cream.  Whisk until cream is incorporated and caramel is smooth.  Whisk in salt.  Let sauce cool for about 10 minutes in the pan, then pour into a pint mason jar and cool to room temperature.  Yield:  about 1-1/2 cups