Time for a New Hue

Lemony Avocado Cream Cake: what I made for love

How Green is My Love

A poem by Tangled Noodle

For Mr. Noodle

As green as a summer leaf

That gently shades when Sun's ardor sears

And tenderly shields when Sky sheds tears

Softly rustling as if to say

How green is my love . . .

As green as an autumn herb

That in the garden seems not to wilt

While in the kitchen its flavor gilds

A simple dish as if to say

How green is my love . . .

As green as a winter pine

That waits so stoic beneath the frost

Patient and unbowed though ice-embossed

'Til kisses' heat frees it to say

How green is my love . . .

As green as spring's tender sprout

That grows anew from a hidden seed

Which tempests wild could never succeed

In keeping from waking to say

My love is ever green.

Changing of the Color Guard?

Red as the color of St. Valentine's Day is indisputable and solidly based on authoritative, albeit decidedly non-romantic, reasons: it is the liturgical color for feast days honoring martyred saints, such as the aforementioned, in the Catholic Church. There are, of course, other symbolic meanings which make red the seemingly natural choice to express love and passion - in various cultures, it represents life, energy, creativity, joy and luck. The latter two are particularly significant as this scarlet shade does double duty today during celebrations for both Valentine's Day and the first day of the Lunar New Year.

However, I would like to champion green as another worthy color to represent this romantic occasion. I know - this shade already dominates another certain saint's day in March, but its symbolic meanings pertaining to love are as potent as its more overheated counterpart and offer some excellent counterpoints:

(Image from Wikipedia.com)

• Center of Love: Red is the color of blood, the essence of life flowing from the heart. However, the concept of Chakras (considered energy centers of the body in traditional Eastern medicine) holds that it is the color green which represents Anahata, or the Heart Chakra, where unconditional love and compassion reside. Red, on the other hand, is associated with Muladhara, or Root Chakra, where sexuality and physical pleasure are governed.
• Feeling the Love: Though fiery red stimulates our energy and passions, the flame can quickly burn out, whereas green is about soothing and renewal, creating an enduring sense of harmony. For many, this is key to a longlasting relationship.
• Consuming Passion: Red-colored foods that stimulate the appetite - both culinary and carnal - include chile peppers, strawberries and red wine, but when it comes to aphrodisiac foods, green is great. Many emerald edibles were considered as such due to shapes evocative of human sexual organs, such as asparagus and avocado, while others naturally contain nutrients associated with libido, like the phytoestrogens found in fennel (more beneficial to women than men). Other green aphrodisiacs include arugula (rocket), sweet basil, broccoli rabe (rapini), cilantro (leaves and seed) and rosemary.

With this latter point in mind, Mr. Noodle and I are celebrating St. Valentine's Day as many of us do - with a special dessert. However, rather than go with the obvious color and flavor of red and chocolate, I decided to go with something green, which also happens to be Mr. Noodle's favorite color. Most green foods are herbs or vegetables better suited to savory rather than sweet recipes. Fortunately, one of our favorites was a perfect candidate for what I had in mind.

Avocado has long been considered an aphrodisiac, primarily due to its form, which is reminiscent of both the female womb and male testicles (with which it shares the word 'ahuacatl' in Aztec language). But its creamy texture enhances its sensual qualities and it is also rich in potassium and vitamin E, important for overall, if not specifically sexual, health.

References

Sensational Color by Kate Smith

Wikipedia.com/Chakra

About.com/Holistic Healing/Heart Chakra 

GourmetSleuth.com/Aphrodisiac Foods

Eatsomethingsexy.com/Dictionary of Aphrodisiac Foods

Lemony Avocado Cream Cake

"The course of true love never did run smooth." -- Shakespeare, A Midsummer Night's Dream (1.1.134)

Tell me about it. This dessert was meant to be a rolled cake, made from an easy sponge cake recipe. However, I admit to being distracted by a phone call from one of my sisters as I was preparing it and, as a result, probably overbeat the batter and then let it sit unattended too long while we happily chatted away. When I finally poured it into a cookie sheet (no jelly roll pan), I noted that the batter was spread thin but didn't make any adjustments to oven temperature or baking time. The result was an inflexible and too-dry cake. Fail!

But Mr. Noodle and I haven't enjoyed sixteen years of marriage by giving up when confronted with a problem. Rather than ditch the imperfect but still-edible and tasty cake, I simply re-considered the presentation. To moisten the texture, I brushed a lemon-infused simply syrup over the top then used a biscuit cutter to cut out round slices, which I layered with the avocado cream. While we didn't get our graceful roll, we did end up with a delicious tower of dessert!

For the sponge cake

(adapted from Filipino Cakes and Desserts)

Ingredients

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

4 eggs

3/4 cup sugar

3 Tablespoons butter, melted

1 teaspoon lemon extract

Confectioner's sugar

1. Preheat oven to 350°F;

2. Sift flour, baking powder and salt, and set aside;

3. Beat eggs until thick, then gradually add sugar;

4. Fold sifted dry ingredients into batter, then reserve 1 cup of mixture;

5. In a small bowl, fold reserved batter into melted butter, then fold back into larger mixture;

6. Line jelly roll pan or cookie sheet with parchment paper, then pour batter into the pan;

7. Bake for approximately 10-20 minutes (watch the cake carefully after the first 10 minutes to avoid over-baking like I did). Cake should be a light golden color and springy;

8. Lay a sheet of parchment paper on a surface and sprinkle with confectioner's sugar. Invert sponge cake onto sheet and carefully remove the parchment on which it was baked. Let cool.

For avocado cream filling

Ingredients

1 medium avocado*, peeled and diced

1 Tablespoon lemon juice

1 (8 ounce) package of low-fat cream cheese, softened

1/2 cup confectioner's sugar

1. Mix avocado cubes with lemon juice then beat with electric mixer until thoroughly mashed and somewhat smooth;

2. Add softened creamed cheese and blend with avocado. Gradually add sugar until mixture is fluffy and smooth, with few lumps; 

3. Refrigerate for 10-15 minutes before assembling cake.

*Next time, I would like to add another avocado and reduce the cream cheese from 8 to 4 ounces, for a more pronounced avocado-y flavor.

To assemble cake

If you were more successful than I at producing a pliable sponge cake, then hooray! Simply spread the avocado cream evenly over the cake; then, starting from the longest edge, slowly roll using the parchment paper underneath to keep it in place. Press very gently so that the cream keeps the cake from unraveling. Cut into slices and serve with a sprinkling of chocolate shavings. (At least, that was the plan!)

If, however, you experience my fate, then don't despair: using a biscuit, cookie cutter or a knife, cut out pieces in desired shapes or sizes, then brush tops with a simple syrup. Place one piece on a plate and top with avocado cream, spreading just short of the edges. Place another piece on top of the cream, pressing down gently so that it doesn't slide off; repeat with as many pieces as you'd like. Serve with a dollop of avocado cream on top - a sprinkling of chocolate would look very nice, too!

May every day be a sweet Valentine for you and your special love!

Update 2/16/10: Just under the wire, I'm entering this in Food Is Love contest, hosted by Jennifer at Savor the Thyme and Kelsey at The Naptime Chef. Please visit their sites to see the round-up of all entrants!