My Marietta: Citrus Cake: A summer dessert to enjoy

The Marietta Times

jpatterson@mariettatimes.com

What better flavors to herald in the warm weather of spring and summer than citrus and local sweet corn?

An abundance of local fruits and vegetables will soon be filling not only the shelves of grocery aisles but the outdoor farm stands as well.

One filling recipe to try for a light lunch is that of the Avocado Quinoa Salad.

Simply mix a cup of cooked quinoa, one diced avocado, two Roma tomatoes, two ears of sweet corn and a package of feta cheese topped with lemon juice and a cilantro-goat cheese sauce.

The sauce is made with one minced garlic clove, a 4-ounce package of soft goat cheese, juice from two limes, 14 sprigs of fresh cilantro, half a chopped jalapeno pepper and half a teaspoon of salt.

Then for a moist and tart dessert enjoy an upside down citrus cake, topped with Meyer lemons, navel oranges, tangerines, Cara Cara oranges, Ruby Red grapefruits and blood oranges.

“It’s very tart with the lemon, but I like what it does to the cake,” said Brooke Henderson, of Marietta, when she had a slice.

“I really enjoyed the oranges on top of it,” added her father, Ted Henderson.

The citrus fruits are glazed with a melted quarter cup of sugar, two tablespoons of brown sugar, in a tablespoon of butter and a tablespoon of unsalted butter before being placed in the bottom of a cake pan.

Then cake mix– baker’s choice of course– between lemon, yellow or buttermilk, is poured evenly over the top and the entire dish is baked at 325 degrees for 30 to 35 minutes before being cooled another 30 minutes and flipped onto a flat platter for serving.

Others like the pasta salads, the smell of barbecue or enjoying a well-made burger as the weather gets warmer and the sun lights up the backyard.

“The first thing that comes to mind is zucchini and corn. Those are probably more summer foods, but they are my favorites,” said Mary Burke, of Vienna. “Zucchini doesn’t have much flavor on its own, but that is what makes it so versatile. And there’s just nothing better than fresh sweet corn. I also really like making a strawberry spinach salad when the weather gets warmer.”

And though Burke isn’t one to spend much time at the grill, the American pastime is still a herald of spring and summer for the 61 percent of American households who own a gas grill, 41 percent who own a charcoal grill and 10 percent who own an electric grill, according to the Hearth, Patio & Barbecue Association.

Some grilling safety tips from Nationwide Insurance to remember are:

– Grill outside and away from any structures.

– Make sure your grill is stable.

– Keep your grill clean.

– Check for propane leaks on your gas grill.

– If the flame goes out, wait to re-light.

– Consider using a charcoal chimney starter, which uses newspaper to start the fire instead of starter fluid.

– Wear the right clothing, be sure shirt tails, sleeves or apron strings don’t dangle over the grill.

– Have baking soda on hand to control a grease fire or fire extinguisher nearby for other fires.

But any way you slice it, grill it and eat it, it’s time for warmer weather and patio dinners.

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