The dinner turned out just fine with no major mishaps. The stand-out dish without a doubt was the Triple-Layer Carrot Cake with Cream Cheese Frosting which you can find here. I did, as the recipe says, grate the carrots on the smallest side of a box grater. I did not have a comparable attachment for my food processor and I believe that it made all the difference. The consistency of the carrots post-grating was similar to canned pumpkin, so the cake was incredibly smooth and rich. The recipe says that 1lb. of carrots will equal about three cups. This is a complete and total bold faced lie, or was in my case; I needed 2lbs. Carrot cake in my book is only a vehicle for cream cheese frosting anyway, so the extra layer made it a total home run. I had it for breakfast the next day.
We copied the Brussels sprout salad from a dish that we had at the Mixx here in Kansas City. You can vary it to your taste, sprouts, arugula, cranberries, almonds, bacon*, shaved parmesan with honey mustard dressing. The Brussels sprouts are raw. Yep, raw and delicious. Trim the bottom and separate so they are basically leaves. Bill did julienne (right?) them a little. I'd be careful with the sprout/arugula ratio as ours seemed a little arugula heavy. Better yet, eat in or carry out from the Mixx.
*Mr. Sulzberger, you are welcome to order yours without bacon.
8 comments:
Mmmmm Your carrot cake looks delish! I agree with your statement regarding cream cheese frosting Patricia.
xoxo
Karena
Art by Karena
Your carrot cake, my favorite, look divine!! Glad I don't have leftovers of that in my house!
Anything with arugula, I adore including Brussel sprouts. The Mixx recipe sounds perfect. I usually sautée bacon until crisp and then add sprout leaves [separated the same way] and mix-in until bright green, and then add a tiny bit of white wine vinegar. I love the idea of eating raw leaves in this recipe. ; )
That would have made me happy.
Hi Patricia, The carrot cake (my favorite) looks divine--what is your recipe for the frosting? Why would anyone doubt that cream cheese frosting is the best part of the cake?/ Thanks. Mary
That cake simply jumps off the page and onto my waistline, but hey it's virtual, right? Sounds like a great dinner. Share the rest of the menu if you will.
I have also found that one needs more grated carrots than the cake receipe generally calls for. Now tell us how bruised your hand is from all that grating.
Looks delish!
-linda,ny
gorgeousness. love your blog. just stumbled upon it. i'll be back. xo, annette http://www.820am.blogspot.com
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