Tag Archives: forks of salmon

Nadine Stella Stars’ Studded Blackberry Upside Down Cake

1 Sep

Nadine Stella Star, my youngest daughter, turned two on Aug. 24th, 2012.  What a time of year to be born — the peak of Blackberry season!  She took some of her first steps last year with a blackberry tightly grasped in her little fist.  Its a wonder it even made it to her mouth.   A year later,  she’s running, talking, out of diapers, picking the berries herself and putting them in the basket.  So, when I was thinking of what kind of sweet treat to make her for her birthday this year, something with the dark, rich and delicious berries came to mind.

This cake came out so tasty and beautiful,  I wanted to share it here.  I think we have started a tradition in our family for our Star too….

I adapted it as follows from my favorite pineapple upside down cake recipe and served it with ice cream at Nadine Stella Star’s river swim party and BBQ.    Layering the berries on the bottom extra thick resulted in a spectacular Star-Studded Blackberry night sky of a cake!  (the picture doesn’t really do it the justice it deserves..)

The cake batter is super simple.  Initially it will seem thinner than desired, but don’t worry, it will expand beautifully and fill in all the crevices just right.  Allowing it to cool and set a little before flipping out will make a difference.  But if you can’t wait (like we did with the first two pans at the picnic, plus the logistics of transport), you can serve it cobbler style with ice cream.  Everyone was in love with it just the same and the starry appearance was still apparent too.  Perfect for the name sake it was made for.  Enjoy!! 

Nadine Stella Stars’ Studded Blackberry Upside Down Cake

1/2 cup butter (one stick)

1 cup brown sugar

several cups of fresh blackberries

Melt butter in a large baking pan (9 x 12 will do or close).   Spread the brown sugar evenly over the pan. (you can cut back a little on the amount of sugar).   Spread the the blackberries making a very thick layer. You do not want to see the bottom of the pan.  Cover this arrangement with the following cake batter.  Note:  the picture in this post is of an 8×8 cake.  I 2  1/2 this recipe to accomodate our crowd.

3 eggs, separated

1 cup sugar (you can cut back on this too if you want)

5 TBSP. apple cider or some kind of juice

1 cup ww pastry flour, sifted (or 1/2 unbleached white 1/2 ww)

1 tsp. baking powder

1 pinch salt

Beat the egg yolks until light and cream in the sugar.  Add the juice and the flour.  Blend until smooth.  Mix in the baking powder and salt.  Beat the egg whites until stiff and fold into the batter.  Pour this over the berries.  Bake at 375 for about 1/2 hour.  Turn out  onto plate after a few minutes and serve with ice cream or whipped cream or on its own.  Enjoy!


Lemonade Baked Salmon

6 Jul

Leftover lemonade anybody?  Is there such a thing, I ask?  Let me tell you how it happened.  We, as in the Forks of Salmon Playgroup, had a lemonade stand at the 4th of July celebration ‘downtown’, Forks of Salmon.  It was a hit and tons of fun.  The lemonade was homemade and the kids helped make and sell it too!  Special Bonus was the Rose Petal & Lavender water used for roughly half of it made.  A person could get original or floral, each cup came with a slice of lemon.  The floral sold out pretty quickly, so was not used here, but I have a sneaking suspicion it would work well with this dish and maybe even poultry too……..

     We sold about 8 gallons of lemonade by the 16 oz. cup.  Thats a lot for our little town.  It was hot.  I sent some home with a few parents who helped (Thank you Jess and Jamie!), dumped the last few cups of lemon slices in the remaining quart and took it home.  You’d think we’ve drank it up, but it sat all night into the next day on our kitchen counter until dinner time when I was needing to make space to cook and poking around for ideas to embellish on our last piece of salmon from last year I’d pulled out of the freezer.   By this time, the lemonade was super strong too!  I was a little concerned it might be watery, but it baked up perfectly tender and the liquid sauced up beautifully.  We served this with vegetable Nori and Ghost (plain rice) Rolls, Steamed Vegetables and Seaweed Salad.  Here is the recipe, try it sometime & enjoy!


  • One large piece of Fresh Salmon
  • 3 cups strong lemonade, medium sweet
  • 1 oz. soy sauce
  • 1/3-1/2 cup mayonnaise
  • 1 cup plain nonfat yogurt
  • Several TBSP.  Sweet Paprika (PF)

Place fish, skin side down, in a large casseraole dish.  Blend rest of the ingredients except the paprika.  Pour this over the fish.  Sprinkle paprika liberally over fish.  Cover dish.  Bake for 30-40 minutes.  Take cover off last 15 minutes.  Super Tasty!!

ps.  If you like the branded Forks of Salmon board and would like one, let us know and our Post Office will send you one for $7.00.

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