2019-07-01_Louisiana_Cookin

BLACKBLACKANDANDBLUEBLUE
FRUITFRUIT SALAD SALAD
MAKES ABOUT 5 CUPS

Canesyrupandflakedcoconutadd
layersofsweetnesstothissimplefruit
salad.Honeymaybesubstitutedforthe
canesyrup,if desired.

2 cupsfreshblackberries
2 cupsfreshblueberries
1 cuphalvedgreengrapes
2 tablespoonschoppedfreshmint
2 tablespoonscanesyrup
1 teaspoonlimezest
2 tablespoonsfreshlimejuice
¼ cupsweetenedflakedcoconut
Garnish:limeslices

1.Ina mediumbowl,combine
blackberries,blueberries,grapes,
mint,canesyrup,andlimezestand

juice.Coverandrefrigeratefor1 hour.

Topwithcoconutjustbeforeserving.

Garnishwithlimeslices,if desired.

BLUEBERRY-GINGERBLUEBERRY-GINGERCAKECAKE

MAKES1 (9-INCH)CAKE

Weaddedfreshgingertothiscakeand

thecreamcheesefrostingfora bitof

zestandwarmth.

½ cupunsaltedbutter,softened

1 cupsugar

2 teaspoonsgratedpeeledfresh

ginger

1 teaspoonvanillaextract

2 largeeggs

2 cupsall-purposeflour

2 teaspoonsbakingpowder

½ teaspoonkoshersalt

1 cupwholebuttermilk

¾ cupsmallfreshblueberries

Ginger Cream Cheese Frosting

(recipe follows)

Garnish: fresh blueberries, chopped

toasted pecans

1. Preheat oven to 350°. Lightly spray
   a 9-inch round cake pan with baking
   spray with fl our. Line bottom of pan
   with parchment paper, and spray
   pan again.


2. In a large bowl, beat butter, sugar,
   ginger, and vanilla with a mixer at
   medium speed until fl uff y, 3 to
   4 minutes, stopping to scrape sides of
   bowl. Add eggs, one at a time, beating
   well after each addition.


3. In a medium bowl, whisk together
   fl our, baking powder, and salt. With
   mixer on low speed, gradually add
   fl our mixture to butter mixture
   alternately with buttermilk, beginning
   and ending with fl our mixture,
   beating just until combined after each
   addition. Fold in blueberries. Spread
   batter into prepared pan, smoothing
   top with an off set spatula.


4. Bake until a wooden pick inserted
   in center comes out clean, about
   30 minutes. Let cool in pan for
   10 minutes. Remove from pan, and
   let cool completely on a wire rack.


5. Cut cake in half horizontally. Place
   bottom half of cake, cut side up, on
   a cake plate, and spread with 2 cups
   Ginger Cream Cheese Frosting.
   Add top of cake, cut side up, and
   gently spread remaining Ginger
   Cream Cheese Frosting on top of
   cake. Garnish with blueberries and
   pecans, if desired. Loosely cover and
   refrigeratefor1 hourbeforeserving.

GGINGERINGER CCREAMREAM CCHEESEHEESE FFROSTINGROSTING

MAKES ABOUT 3½ CUPS

1 (8-ounce) package cream

cheese, softened

½ cup unsalted butter, softened

½ teaspoon grated peeled fresh

ginger

5 cups confectioners’ sugar

¼ teaspoon kosher salt

1. In a large bowl, beat cream cheese,
   butter, and ginger with a mixer
   at medium speed until creamy.
   Gradually add confectioners’ sugar
   and salt, beating until smooth. Use
   immediately.

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