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Angel Food Cake with Berries & Honey

To be totally honest, this cake was a comedy of errors. If it hadn’t been for a pure and intense craving for angel food cake, I would have thrown the towel in half way through baking it. Everything was going smoothly as I added the flour to the egg whites, but when I poured the batter into the baking dish I noticed all the flour was clumped at the bottom. So I pulled it out and remixed it, and then put it back into the baking dish.

 

angel food cake 5

 

Fifteen minutes after I put the cake in the oven I smelled burning, so I checked and realized that I had grossly underestimated the necessary pan size for the amount of batter I had, so it was bubbling up and overflowing a bit, dripping onto the bottom of the oven. There wasn’t really much I could do, so I let the cake finish baking and after it was out of the oven I began the dirty work of scraping the cake out of the pan. I think because I’d taken the batter out to finish mixing and put it back it stuck to the pan something awful, and then the edges sealed when it bubbled up and over. It was kind of a mess, but frankly I ate what I pulled off of the cake as I was working it out of the pan, so at least it was delicious work.

 

angel food cake 4

 

I know that the general theme in the past few posts has been “me coping with having celiacs” but that’s pretty much where I am right now, so I hope you don’t mind coming along for the ride. It’s actually been a bit of a blessing in this pregnancy, because I haven’t been able to just fold and give in to all the cravings (like spicy chicken sandwiches and all the donuts), I’ve had to come up with homemade alternatives that I can have. So when I saw angel food cakes in the bakery and realized I needed to have one as soon as possible (and the craving stayed for a week), I made it happen. And it was fantastic.

 

angel food cake 1

 

Angel food cake has long been one of my favorite desserts, practically perfect for Spring. And I know it’s not quite Spring, but the grocery had local winter berries and it’s going to be almost 90 degrees this week in Wilmington, so forgive me for indulging a little early. Traditional angel food cake is light, airy, and spongey. With gluten free flour, this was no different. It was absolutely perfect, and completely hit the spot.

 

angel food cake 2

 

Angel Food Cake with Berries & Honey

 

cake:

1 cup cake flour

1 1/2 cups super fine sugar

11 egg whites

1 1/2 tsp cream of tartar

1 tsp salt

2 tsp vanilla extract

 

mixed berries & honey:

pint of strawberries

pint of blueberries

1/4 cup honey

 

whipped cream:

1 cup heavy whipping cream

1/2 cup sugar

1 tsp vanilla extract

 

Preheat your oven to 350F. Sift together flour, salt, and half of the sugar. Set aside.

In the mixer (or in a large bowl) combine egg white and cream of tartar. Beat for a minute on slow, until frothy. Add in the vanilla and beat for 5 minutes or until the egg whites are whipped and stiff. Add in the remaining sugar, a little at a time.

Turn off your mixer and, using a rubber spatula to fold, add the dry ingredients a little at a time. Mix well and make sure you get all the flour mix well incorporated! Transfer into an ungreased 10″ angel food cake/tube pan.

Bake for 40-45 minutes or until golden brown. Invert onto a rack and allow to cool fully, about two hours, before removing the pan.

While your pan is cooling, chop your strawberries and mix with blueberries and honey. Set aside to allow the juices to blend. Whip together cream, sugar, and vanilla. Beat until stiff and chill.

Serve cake sliced with berries and whipped cream. And enjoy!

 

Make this Gluten Free

 

This recipe was really easy to adapt! Just:

 

  • Substitute 1 cup cake flour for 1 cup gf blend (I used King Arthur)
  • Add 1/4 cup of cornstarch to the dry ingredients
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Loaded Cheese Fries

One of the things I didn’t realize before I started researching Celiacs disease was the laundry list of foods that would be off limits for me outside of my own kitchen. Gluten hides in a lot of things so many sauces, marinades, and even non-glutenous fried foods are off the table. Essentially, I’ve been craving fries since September.

 

loaded fries 5

loaded fries 4

 

Thankfully I have a deep fryer and a lot of college basketball to watch (go heels!). So I took it upon myself to make up a batch of loaded cheese fries- double fried potatoes, cheese sauce, bacon, green onions, and cilantro. It was everything I’d been missing all these months, with the added benefit of being able to eat a whole mess of fries straight from the fryer.

 

loaded fries 2

loaded fries 3

 

Loaded Cheese Fries

 

fries

 

6 yukon gold potatoes

oil for frying

salt

 

cheese sauce (adapted from serious eats)

 

2 cups shredded cheddar cheese

1 tbsp corn starch

12 oz evaporated milk

1 tbsp hot sauce

 

1/2 lb bacon, cooked and crumbled

1/2 cup of chopped cilantro

1/2 cup chopped green onions

 

for the fries:

 

Slice your fries, skin on, into 3″x 1/4″ slices. Soak in cold water, and then squeeze into a towel to ring out.

Heat your oil to 375F. Fry for 4 minutes, and then dump onto towels or brown paper bags (you may need to do this in batches). Allow to dry for a few minutes and then fry again, for 5 minutes, until golden brown. Remove from fryer and transfer to a new sheet of brown paper or a rack.

While your fries are frying, Toss your cheese and cornstarch together. Over medium heat combine cheese and 1 cup of evaporated milk. Cook, stirring frequently, until the sauce combines and the cheese melts. Add hot sauce and, if desired, a little more milk to thin it out to the consistency you’d like.

Transfer your fries to a serving plate and top with cheese sauce, bacon, cilantro, and green onions. Serve hot and enjoy!

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Lovely Internet 2.12.16

1. “The Formation video and the Superbowl show are examples of a powerful Black woman at the top of her game brilliantly telling Black stories for Black people, brilliantly seizing the narrative and asserting the beauty, power, and truth of a people who have been stringently and deliberately silenced for centuries in this country.” And how. Why we should all just shut up and listen. Also.

2. I’m curious to watch this episode. I definitely think that the gluten free craze is out of control, and agree that many people who feel better after eliminating gluten from their diets are probably just feeling better from eliminating simple sugars and empty carbs. I am also finding that the gf trend means that people with an actual allergy or celiacs (myself included) aren’t taken as seriously in restaurants and by other people. I can’t tell you how many people in the past 6 months have said to me “well, you can have a little, right? It won’t hurt.” But… it will hurt. A lot.

3. One of the things I admire about Bernie Sanders’ campaign is that he seems to be genuine in his statements and his words and his actions align. That is so rare for a stumping politician.

4. Go ahead and ignore that sell by date.

5. “Eh, these’ll do.”

6. Unpregnant.

7. “The “Galenalia” festival was dedicated to Minerva, Roman goddess of wisdom, trade, and recognizing that being single is better than staying with a dead-end guy.” The Pagan Roots of Valentine’s Day.

8. Why celebrating blackness isn’t “anti-white.”

9. I’m making this tonight for my Valentine.

10. Sound advice.

 

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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