As a follow-up to the lovely red, white and blueberry shortcake, here’s another stunner. The “ooh” factor comes from the number of layers: five.

You can top it with whatever fresh fruit is in season, but for July 4th, blueberries, raspberries and strawberries are appropriately festive.

Chef Sarah of the Los Gatos, California Sur La Table store adapted this recipe from one on Wilton.com.

Strawberries are hidden atop the frosting of each layer, but you can customize the cake to any occasion. For example:

 
You can also vary the flavor and color of the cake layers:

An impressive tower of cake, for July 4th or other festive occasion. Photo courtesy Sur La Table.

Ingredients For One 5-Layer Cake

For The 5 Cake Layers

 
For The Garnish

Vanilla bean paste provides more vanilla
flavor than extract. In recipes where the
moisture level is critical, it doesn’t add liquid.
Photo by Claire Freierman | THE NIBBLE.

 
Preparation

1. PREHEAT oven to 325°F. Prepare cake pans with vegetable spray.

2. SIFT together in medium bowl the flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy.

3. ADD egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined.

4. DIVIDE batter evenly among the 5 cake pans, about ¾ cup per pan. Bake 17 to 20 minutes, rotating pans halfway between baking. Cakes are done when toothpick inserted in center comes out clean.

5. COOL 5 minutes on cooling rack; remove from pans and cool completely before icing.

4. MAKE icing: Beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.

5. ASSEMBLE: Cut the crowns off each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake; top with sliced strawberries. Top with second cake. Repeat with remaining icing, strawberries and cake layers. To finish, ice top of cake and generously cover with whole strawberries and blueberries. Sprinkle remaining berries around the base of the cake on the serving plate.
  

It’s very flavorful soda with modest calories, no artificial ingredients and no added chemicals.

What you do get are bright and refreshing flavors, the four most popular: Cola, Ginger Ale, Lemon-Lime and Orange. At 60 calories per 12-ounce serving, they’re half the calories of conventional sodas.

The brand uses a blend of organic cane sugar and organic stevia to deliver just the right amount of sweetness.

The Veri Soda Company company is a Climate Neutral organization (net zero carbon footprint—more information) and committed to Non GMO ingredients.

You can use the form on the company website to find a retailer near you.

In the interim, head to Amazon.com for:

Sweeten your July 4th celebration with these creamy, layered red, white and blue parfaits. The vivid colors come from McCormick’s Neon food colors.

RECIPE: RED, WHITE & BLUE PARFAITS

Ingredients For 12 Parfaits

Preparation

1. BEAT 1-1/2 cups of the heavy cream, 2 tablespoons of the sugar, the cocoa powder and vanilla in large bowl with electric mixer on medium speed, until stiff peaks form. Add the red food color; stir gently with spatula until evenly tinted.

2. BEAT the remaining 2 cups of heavy cream, the remaining 1/2 cup sugar and the lemon extract in large bowl with electric mixer on high speed, until stiff peaks form.

3. REMOVE 1 cup of the mix; add neon blue and purple food colors. Stir gently with spatula until evenly tinted.

4. ASSEMBLE parfaits: Alternately layer red and white mousses in dessert glasses. Top with blue mousse and white chocolate chips. Refrigerate until ready to serve.
  

An import from the Australian outback, finger limes have quietly entered the realm of American produce.

At the international Citrus Exhibition in 2004, California avocado grower Jim Shanley discovered this unusual Australian fruit. Envisioning endless opportunities with restaurateurs and home cooks, he planted the first trees in the U.S. in 2006. Five years later he harvested Shanley Farms’ first crop, giving them a proprietary name, Citriburst Finger Limes.

Finger limes, discovered growing wild in Australia, are a micro-citrus, growing on thorny shrubs. The fruit is cylindrical, 1.5 to 3 inches long and variously colored, including rosy-pink and green. Similarly, the pulp color varies, as you can see in the photo at right.

The pulp is described as citrus pearls or citrus caviar. The tiny beads can be squeezed out of the finger lime and used in any place that would employ lemon or lime juice or zest, from seafood to desserts. An advantage: The pearls are a charming and decorative garnish.

Finger limes, filled with juicy “pearls.” Photo courtesy Shanley Farms.

And they’re fun. The juice bursts from the citrus pearls when you bite into them, the flavor a bright and refreshing combination of lemon, lime and grapefruit.

In California, the season is typically from late June/early July through January. But thanks to the very dry and mild winter this year, the trees have been fruiting since early May. Get yours now!

Add a burst of fresh citrus to anything. Here,
oysters get a snazzy finger lime garnish.
Photo courtesy Shanley Farms.

Ingredients

 
Preparation

1. COMBINE rice vinegar,shallot, finger lime pearls and pepper in a small bowl. Cover and chill for an hour.

2. SCRUB the oysters under cold water with a stiff brush to remove the dirt. Next, fold a durable thick cloth several times to create a square; this will steady the oysters as you shuck them. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice.

3. INSERT the tip of an oyster knife or dull butter knife as far into the hinge as it will go. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters.

4. NESTLE the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the finger lime mignonette on top and serve.

Find more finger lime recipes at ShanleyFarms.com.
TYPE OF LIMES

How many different lime varieties have you tried? Check out the different types of limes.

June 28th is National Ceviche Day, honoring one of our favorite foods. If you’re a sashimi lover and haven’t tried ceviche, today’s the day.

Another reason to eat lots of ceviche: It’s a low calorie, good-for you lunch or first course. And it’s been nourishing man since ancient times.

The recipe for avocado stuffed with red snapper ceviche is below.
 
 
THE HISTORY OF CEVICHE

Ceviche—shellfish cured by acidic citrus juice—has been popular in Latin America for many centuries. In the early 1500s, the Spanish conquistadors wrote of an Inca dish of raw fish marinated in chicha, a fermented maize beer that dates back some 2,000 years. The concept evolved into ceviche (pronounced say-VEE-chay), raw fish or shellfish cured with citrus juice.

A chemical process occurs when the fish/shellfish is marinated in the highly acidic citrus juice, which denatures the protein. The result is similar to what happens when the fish is cooked with heat. Instead of “cooking,” however, the fish is cured in the marinade, which adds its own delicious flavors.

Both Ecuador and Peru claim to have originated ceviche; both were part of the Incan Empire. But why quibble: Today, ceviche—or seviche or sebiche, depending on the country—is so popular that there are cevicherias, restaurants that specialize in ceviche.

There’s a whole menu of ceviche, using different types of fish and seafood and country-specific preparations. Each country adds its own spin based on local seafood and preference for ingredients like avocado. Some add a dressing of ketchup or a combination of ketchup and mayonnaise, especially with shrimp ceviche. (Frankly, we’d reach for the cocktail sauce.)

[2] California style: Ceviche in an avocado half (photo and recipe © Avocados From Mexico).

If you prefer fish to seafood, try this variation, stuffed with red snapper ceviche or tuna ceviche. If you’re wary of raw fish (even cured raw fish), try this shrimp ceviche recipe.
 

RECIPE: CEVICHE-STUFFED AVOCADO

Ingredients For 8 Servings

 
Serve With (Take Your Pick)

Preparation

1. CHOP shrimp and scallops into large, diced pieces and add to a large bowl. Add jalapeño, shallots and lime juice and stir well to coat. Season with kosher salt and cover and refrigerate for 1 hour for flavors to meld.

2. ADD cilantro and pomegranate seeds and mix.

3. TO SERVE: Prepare avocado halves and divide ceviche evenly among them. Garnish with cilantro leaves and sliced jalapeño or serrano peppers.

 
MORE CEVICHE FUN

Here’s a template to create your ideal ceviche recipe.

What to drink with ceviche.