Belatedly, I realize that the entire point of the Amateur Gourmet’s Blue Food Contest is to make blue food look “appetizing,” not necessarily chronicle the efforts of a slightly off-balance person to produce blue food without blue food coloring. Nevertheless, the hotly pursued Blue Velvet Cake, while not aesthetically stunning or really even that blue, was actually . . . good.
I think it would be perfect if you just added some blue food coloring.
Or if you knew how to use PhotoShop and could also insert a picture of Isabella Rossellini.
Grease two 9″ cake pans. Line bottom with wax paper and grease paper. Preheat oven to 350.
Puree in food processor:
Fresh blueberries, or thawed, wild frozen blueberries when it is February and blueberries are $3.49/cup. Puree enough to make 1 1/2 c of puree.
Sift together 2-3 times:
3 c flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c unsalted butter
Add to butter and cream until light:
1 1/2 c sugar
Beat in one at a time:
Turn mixer to low and mix in, or mix in by hand:
1 tsp. vanilla
1 tsp. almond extract
1 tsp. cinnamon
1/2 tsp. cloves
3/4 c buttermilk
Dissolve 1/2 tsp. baking soda in 1 tbsp. cider vinegar. Fold gently into mixture.
Divide batter evenly between cake pans. Bake 25 minutes or until cake springs back when lightly pressed in the center.
Frost with the following lemon cream cheese frosting:
1/2 c softened butter
8 oz cream cheese
1/4 c fresh squeezed lemon juice
3 – 4 cups sifted confectioner’s sugar
Mix above ingredients together until they are of consistency and sweetness you prefer.
And now the insanity is over. I can’t imagine that I will win the contest unless the Amateur Gourmet and Michael Ruhlman take pity on someone who devoted AN ENTIRE EVENING to creating FOUR BLUE FOOD RECIPES FROM SCRATCH even though she will probably never make it to New York to see the Blue Man Group.
But IF there is some kind of consolation or pity prize–say, having the Amateur Gourmet go out to dinner with us if he returns to the ATL–hell, I’ll take it.