[Ninja Baker] Sweet Fruits of Labour

[Ninja Baker]

What inspires a baby to take his first step? A Lindbergh to fly across the Atlantic? Or a Van Gough to paint a starry night?

The Ninja Baker's Great-Nephew, Ethan snow-trekking.

I figure we’d all be comatose on the couch in front of the TV without a spark of something to drive us forward. Perhaps it’s curiosity. Or a need to create something better in our lives. Look at Jack Bauer. He consistently risks life, limb and water torture for the safety of the USA. (Oh, right. He’s a fictional character!)

Every striving ninja (I surmise) experiences his/her share of barren ground where bumper crops appear to have long disappeared into yesteryear. But then a rose blooms, a baby is born. And new hope blossoms. “To everything there is a season…” The oft quoted Bible phrase may be apt. 

 

Of course, I always quibble with Ecclesiastes’ claim of, “A time to weep, and a time to laugh;time to mourn, and a time to dance.” Why? Because a good joke and a lively 

Cha-Cha are always welcome. Unless ensconced in Top Chef or a 24 rerun.

When it comes to seasons and cuisine, Shakespeare certainly got it right.

"At Christmas I no more desire a rose
Than wish a snow in May's new-fangled mirth;
But like of each thing that in season grows." Love's Labour's Lost, Act I, Scene 1

Lines 108-110

Doesn’t your heart sing as different fruits celebrate and mark the moments of life? Like the plump pumpkins greeting customers in front of grocery stores. They bring cheeriness to autumn chill. And blowing into February, bright strawberries – bruise free - evoke the promises which Valentine roses bring. Then, in a snap of summer heat, watermelons appear. Yellow ones flood my mind with memories of Julys in Japan. And the cicadas who never stop advertising their amorous intent.

Planting their seeds of intention to distract men away from academia, are the ladies of Love’s Labour’s Lost.  (If you don’t want to read the play, see the BBC production or Kenneth Branagh’s musical version.) Of course the women win! And they reap the desired attention. Similar, perhaps, to the lady in the garden who tempted her man with a big red Fuji.

Using Granny Smiths, I made the attempt to lure my husband away from the Super Bowl. And the fruits of my labor were successful! See below for the Ninja Baker’s Vegan Apple Pie. (Click on the links: You’ll see snippets are taken from each recipe.)

Vegan Apple Pie:

Grind three or four generous handfuls of raw almonds in a food processor. Cover the bottom and sides of a pie dish with the nutty crumbs. (In the world of baking, this would be considered the grease and flour stage.)

Pie Crust:

In a food processor, combine the following ingredients until you have a mixture resembling an adhesive ball.

1 generous cup of pitted and sliced dates

2 cups of almonds

2 teaspoons of vanilla

2 teaspoons of water

1 teaspoon of cinnamon

Press the mixture into the pie dish, covering the pulverized almond dust.

Sauce:

In a blender, mix the ingredients below until you have a slightly chunky sauce.

2 generous cups of pitted and sliced dates

1 cup of water

2 tablespoons of coconut oil

1 tablespoon of cinnamon

½ of a large peeled orange

Filling:

Gently toss

1 cup of raisins

4 generous cups of thinly sliced apples

(Of course, no seeds are allowed.

And to keep the apples pretty, squeeze a bit of lemon juice over the slices.)

Sprinkle with pumpkin pie spice

(A mixture of cinnamon, nutmeg, ginger and cloves which is easily attainable at your local grocery store.)

Pour the sauce over the filling, taking care to coat all the slices.

Arrange in your pie dish.

Garnish with almonds.

Note: Tart Granny Smiths are my husband’s apple of choice. But if your penchant is for a sweeter flavor by all means go with a Fuji. Or try a combination of different apples. 

Confession: Despite the rave reviews from my husband, sister and conscientious neighbor about cuisine from vegan restaurants, I stick to ordering off Chinese take-away menus. However, the vegan apple pie produced on Super Bowl Sunday was delicious. The combination of sweet dates and crunchy almonds is a scrumptious delight. The texture of the sauce also compliments the crisp apple slices perfectly.

My confession does not in any way negate this ninja baker’s love for layers of very non-vegan whipped cream, angel food cake, Cordon Bleu vanilla crème,  fresh raspberries and blueberries.  In other words, trifle.

The Ninja Baker Trifle how-to is below. Of course, mix and match your own combo of très terrific ingredients. You’re bound to impress. Ah, the wonders of crème, cake and les fresh fruits.

Trifle:

To make ahead:

Cordon Bleu Vanilla Crème:

500 milliliters heavy cream

2 vanilla beans

3 egg yolks

(2 if you are actually living in France or the UK.

Yes, the average egg across the pond in larger.)

40 grams sugar

5 grams gelatin (2.5 leaves for those in Paris or London)

If you are one of the lucky ones across the pond, soak gelatin leaves in cold water. For those of us in the USA , the gelatin powder is poured in as is later.

Whisk egg yolks and sugar in a bowl.

Bring cream to a gentle rapid boil.

Take off the stove. Slowly, slowly whisk the cream into the egg yolks and sugar.

Leave a little cream in the bottom of the pan. Return the combined egg, sugar and cream into the pan. Bring to another gentle boil. Add the scraped insides of the vanilla beans plus the gelatin.

Place the contents of the pan into a bowl. Put the bowl into an ice bath for about 5 minutes. 

No more than 5.

If you’re in a hurry, place the bowl into the freezer. But not overnight.

The refrigerator is probably the best place for the crème.

Once the vanilla crème is firm, coat the bottom of the trifle dish.

Assemble the following ingredients on top.

Cubed angel food cake, fresh raspberries and blueberries.

Cover with crème.

Again, add cake and fruits.

Whip about a pint of heavy cream with a generous ¼ cup of powdered sugar.

(If you freeze your mixing bowl and beater, the whipping cream step will be faster and easier. )

Put the whipped cream in a piping bag with a star tip and decorate the top of your trifle. Take a great big spoon. Scoop into the trifle.  Enjoy luscious cream, cake and fresh fruit.  

Must say Whole Foods lives up to their reputation. The raspberries and blueberries were perfect! Not a bad one in the bunch. 

There is much to be said for fresh produce. When making Paula Deen’s mini lemon meringue pies, I highly recommend fresh squeezed Meyer lemons over the liquid in plastic. 

Try the above recipes. The fruits of your labour will be rewarded. If nothing else, you’ll give you and yours a good tickle of the taste buds.

Wishing you the best in every season.

The Ninja Baker

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Posted By Ninja Baker to Ninja Baker at 2/08/2011 01:35:00 AM