Carolina Kitchen
Mandarin Orange Upside-Down Cake
This gluten-free cake is the perfect citrus dessert for a savory Asian meal, but it’s also an ideal pairing with a cup of tea or coffee. 6 2 ¾ ¾ ¾ 5
mandarin oranges, washed cups almond meal cup sugar teaspoon vanilla extract teaspoon butter flavoring Pinch salt eggs, beaten
gluten free
¾ cup butter, melted 1 (15-ounce) can mandarin oranges, drained and patted dry (or fresh) 1⅓ cups sliced or slivered almonds or combination ¾ cup dark brown sugar
Wash whole mandarin oranges and cover with water in a sauce pot. Simmer for 1 hour until tender. Once oranges have cooled, cut in half and remove any seeds. Purée in food processor, rind and all. This can be done ahead of time. Preheat oven to 375 degrees. Line bottom of 9-inch springform pan with parchment. Grease sides. Combine puréed orange, almond meal, sugar, vanilla, butter flavoring and salt. Stir in slightly beaten eggs. Pour butter over parchment paper. Scatter with mandarin orange slices and almonds. Pour batter over and spread to sides. Bake about 45–50 minutes. Remove cake from oven and let stand for 5 minutes. Flip onto cake plate. Scatter with brown sugar and cover loosely with foil so sugar will melt. Yield: 8–10 servings
Pork and Shrimp Egg Rolls
These egg rolls originated from a set of Chinese cookbooks gifted to our recipe editor, Wendy Perry, by her aunt. Don’t be intimidated — they are so easy to make. If you want low carb, skip the wrappers. Serve with duck sauce or peach jam mixed with hot pepper jelly. Cornstarch mix 2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon molasses 2–3 tablespoons water Filling 2 tablespoons oil 2 pounds ground pork, cooked and crumbled 4+ tablespoons minced garlic or 2 tablespoons garlic paste 6 cups shredded cabbage
Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.
2 cups shredded carrots 2 bunches green onions, chopped 2 stalks celery, finely diced 1–2 pounds small shrimp, cooked 2 tablespoons toasted sesame oil 3–4 tablespoons everything bagel mix Wrap and roll 1 package egg roll wrappers 1 egg, beaten + 1 tablespoon water Cooking oil for frying (peanut preferred)
Whisk the cornstarch mix together. Set aside. Heat oil to medium high in wok or large heavy pot. Add cooked pork and stir with garlic for a minute. Add cabbage, carrots, onion and celery. Cook about 3 minutes, stirring until crisp-tender. Throw in the shrimp, sesame oil and everything bagel mix. Give the cornstarch mix a stir and pour it in, stirring to glaze mixture. Set aside to cool. To wrap, place wrappers with one corner pointing towards you. Put 2 tablespoons of filling across wrapper. Fold bottom corner over filling; fold 2 sides in; then roll to close. Brush edges with egg wash to seal. Fry in medium hot oil until crisp brown, about 3 minutes. Yield: Makes about 2 dozen
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