Let them eat cake!

Sunday November 10, 2013
Well Landey and I will have to agree with you, these cakes were very tasty! Easy to make and we have an abundance of left overs. I had spaghetti squash that needed to be prepared so we had that on the side, a little beige but oh well! I paired the meal with a Merlot from Cali called The Patriots, complements of my bosses wine club! It was pretty good too. Landey went with a Gin and Tonic. (Classic move on his part)
One mistake I made and I knew I was doing it! Stiring the crab too much. It got broken up so it was less lumpy:( Rookie mistake. I could here my mom in my ear correcting!
 I can not wait to try the shrimp and collards!
As for dates over Thanksgiving, I was thinking the weekend after Turkey Day. Lets try to make something work Fri,Sat or Sunday or all! Landey and I really want to see your place!

I also have neglected to prepare the dessert but it is on my list!

xoxo
 




Monday November 4th, 2013

David and I actually made this meal on Tuesday, and these lil guys were delicious! I followed the recipe pretty much to a T and was rewarded with succulent, plump cakes brimming with jumbo lump crab. The addition of an egg did not happen on our end, did you add one? We substituted the horseradish cream for a lemon dill sauce we had from the night before, and the cakes were also accompanied by a vinegar based apple and cabbage slaw. It felt as if summer time landed on my plate! My only critique of the meal was the wine selection. Two thumbs DOWN for Spann Vineyards California Chardonnay/Viognier, which is surprising because those are two of my favorite varietals. I love love love my husband and do not wish to put the blame on him...but I am. The wine was his contribution. 

The blackberry cheesecake bars were not made (for shame!) but I have the ingredients to concoct them this coming week.

October 27th, 2013

Crab cakes that is! I've made them before but not the same as Food and Wine suggests. I may add an egg in but otherwise looks yummy!
I'm thinking accompanied by a salad composed of whatever veggies are in the fridge :)

1. 1/2 cup sour cream
2. 1/2 cup mayonnaise
3. 2 tablespoons drained bottled horseradish
4. 1 pound lump crabmeat, picked free of shell
5. 1 cup dry bread crumbs
6. 3 scallions including green tops, chopped
7. 1/4 cup chopped fresh parsley
8. Pinch cayenne
9. 1/4 teaspoon salt
10. 1/4 teaspoon fresh-ground black pepper
11. 3 tablespoons cooking oil

1. In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
2. In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
3. In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.

NOTES Fish Alternatives There's really no substitute for sweet fresh crabmeat—but for a completely different taste, you could use one pound of cod, cooked and flaked.

SUGGESTED PAIRING

A full-bodied white such as a Chardonnay from California will be delightful with the crab. Try to find one that isn't too oaky—just full of the taste of ripe fruit.

Also this dessert looks cool!  

Raw Vegan Blackberry Cheesecake

Raw, Vegan Blackberry Cheesecake Bars

Ingredients

• 11/2 cups walnuts
• 1 cup pitted dates
• 1/4 teaspoon sea salt, divided in half
• 1 cup blackberries
• 1 cup cashews, soaked in water for at least two hours and drained
• 1/2 cup melted coconut oil
• 1/3 cup maple syrup

Instructions

1. 1. To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they're crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand.
2. 2. Press the bottom layer into a small casserole or baking pan that has been lightly greased with olive or coconut oil (I used 11" by 7.5"). Set aside while you make the top layer, or chill overnight.
3. 3. To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor till they're as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.
4. 4. Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve.
5. Yields 15-20 bars, depending on how big you'd like them.

These bars are sweet, a little tart, full of delicious fat from walnuts and coconut, and deliver all the joy of raw cheesecake with a little more portability.