One easy cake formual to memorize; (almost) endless recipes at your fingertips: a buckle cake for all seasons
I am firmly in the beet lover camp: a well grown garden beetroot tastes of clean sweet earth. And that’s a good taste, intense, earthy, crunchy when raw, silky when cooked, deep garnet. But I know that the beet is as fervently disliked as it is loved. As much for taste as for its uncanny ability to color everything sanguine.
But that perceived flaw is also a strength. One can turn beets into a natural food coloring. Years ago, I made preserved cherries from a Greek recipe that called for dropping a chunk of beet-root in the jar of preserve to enhance its color. The cherries tastes faintly of beet – fine with me since I like beets.
Then, a few days ago, at breakfast, leaving through an older issue of Saveur magazine, I stopped turning the page at the gorgeous photo of icing in the most lovely shades of pink. Colored by beet powder! According to the article, beetroot powder has some earthy sweetness but does not have a strong taste. I was intrigued.
I made beet root powder. Because right now we have beets. The recipe for DIY beetroot powder is here. A mandoline is helpful to slice the beet paper-thin. After drying the beet slices in my yard-sale food dehydrator (they looked like rose petals!), I pulverized the dehydrated slices in my Vitamix. Worked like a charm!
Then I wanted to make icing. And use it. Continue reading Beet & Chocolate