A Wine Kinda Weekend...with some Cake of Course!

Hi Guys!!!

Welcome back. It's a beautiful October evening, and due to a national holiday, I find myself happily typing away on my bed. It's a nice change from sitting behind a desk, chugging coffee, because once again, it is Monday and you have orders to fill in your cozy, rather messy kitchen. So while you enjoy your late coffee (yes, I just finished one), I'll recap you on my culinary adventures of this past week. 

My mom was away on a trip and strangely, the house was quiet. My week involved meetings and running errands, driving around like a reckless woman because I finally "manned up" and decided to take the wheel. It's been an adventurous week and despite not fully understanding what it means to grow up, I think I took a step forward in that direction this week. And yes, I do have a license, if that's what you are wondering. 

You can imagine my excitment

She came back on Thursday and while I couldn't stay for long to ask her about the trip due to meetings and errands needing attention, she managed to surprise me at night. Let's just say Christmas came early for me, for as soon as I entered my room, I looked upon my gifts. All sorts of culinary equipment for my kitchen adventures, reading books, cookbooks, Christmas baking ideas, etc... I managed to break in some of them this week, preparing some goodies to pair up with wines (part of the new project). But I couldn't ogle my new things for long, as I had to prepare a friend's yummy birthday cake: Apple Carrot Cake. 

A decadent and moist cake

Friday morning was spent in meetings, buying equipment and enjoying a quick lunch. In the afternoon, we had a second lesson in the world of wine, on how to properly open, serve and decant. I couldn't stay for the last part, but much was absorbed, so I headed home content. I quickly applied the final touches to the cake. While I was disappointed in my decorating skills this time, it was highly enjoyed later on in the evening. Although, next time I'll use more apples than carrot. The flavor didn't come through against the carrots.

My aunt and cousin planned a friend his birthday celebration, with much food, wine and dancing. A song was sang, the cake was cut and soon after, we were all heading home. 

The decoration needs some improvement

I guess most of us woke up a bit groggy, but the enjoyment the previous night was worth it. I couldn't stay in bed all day, as I wanted. Kitchen duties required my full attention and my entire afternoon was spent baking chocolate tarts, lavender cupcakes and passion fruit and white chocolate cheesecakes. I'll be posting the recipes soon, so be sure to come back. I finished around 5:30 in the evening, but still needed to whip up a cilantro mousse. I was missing some crucial ingredients, so I waited till around 7:00 p.m. I had a quick dinner, but had to postpone my "cooking" to later on, as I left at 8 that night, to run a last minute errand for an early Sunday meeting. I came back at 10 p.m. and thankfully I was in bed by 11 o'clock. 

I hadn't slept much in the past days, so it was no wonder I had swollen eyes and a sleepy mind. Two bananas aided my attempt to wake up and drive. The rest of the morning was helped by the crazy amount of wines we had arranged to taste. It is safe to say I was dizzy by the time we had to pair up foods with wines. I couldn't manage to help out with the red ones. I had to take a nap. It was actually funny and we managed to find a suitable partner for my lavender cupcakes: a lovely Riesling. My chocolate tart had a winning fight with a delicious Ruby Port, so I'll have to tweak that recipe. The available wines, however, were no match for the exquisite tangy flavors of the passion fruit cheesecakes; that's my homework for the coming days.

These are only the reds...

My Sunday afternoon involved coffee with grandma and resting throughout the evening. Today, I woke up late (9:30 a.m.), fixed myself a lovely cup of coffee and enjoyed reruns of the nanny. Lunch was delicious and I was treated to a mani-pedi, while I received a phone call from my bestie all the way in London. I just came back from my grandma's, where I love to have coffee and I'm thinking about the roast chicken waiting to be eaten at dinner. I hope you have enjoyed your past week as much as I did and I wish you a great one to come. 

Happy Monday!!!

Until next time,

xx

Apple Carrot Cake

A medley of flavors

Ingredients:

Candied Walnuts:

1 egg white

1 cup walnuts

1 T. sugar

1/2 t. cinnamon

Cake:

2 C. sugar

1 C. oil

4 large eggs

2 C. all-purpose flour

2 t. baking soda

1 t. cinnamon

1 t. ground ginger

1/2 t. salt

2 C. grated carrots

2 C. cooked, diced apples*

1 C. walnuts, chopped

Frosting:

2 1/2 sticks butter, softened

12 oz. cream cheese, softened

4-5 C. confectioner's sugar

a few drops maple syrup**

**too many makes the frosting soft.

Preparation:

Candied Nuts:

Preheat oven to 375°F. Line large baking sheet with foil. Beat egg white in medium bowl until foamy. Mix in remaining ingredients. Spread pecans in single layer on prepared sheet. Bake until pecans are golden, about 10 minutes. Cool on baking sheet. Transfer to work surface and chop coarsely.

Cake:

*Chop 2 Granny Smith Apples and 2 Fuji apples into small cubes.  Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add all apples; cover and simmer until apples are juicy and almost tender, stirring occasionally, about 18 minutes. Uncover and simmer until almost all juices evaporate, about 6 minutes. Do not smash. Allow to cool.

Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter or two 9 1/2-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in apples and carrots and walnuts. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 32-35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.

Tip: Try 3 cups of apples, instead of two and reduce the carrots to 1 cup. The apple flavor should transmit.

Frosting:

In a large bowl, beat cream cheese and butter using an electric mixer at medium-high speed until fluffy. Reduce speed to medium-low and add maple syrup. Gradually mix in confectioner's sugar, beating until smooth.

Assembly:

Place 1 cake layer on plate; spread 1/2 cup icing over top (or as much as you like...there's plenty frosting). Top with second cake layer. Spread remaining icing over top and sides of cake. Arrange cinnamon-sugar pecans in desired pattern. Chill cake until icing sets, about 30 minutes. (Can be prepared 1 day ahead. Cover with cake dome and keep chilled. Bring to room temperature before serving.)