Food, Photography and Bon Mots
I’m pretty sure that Marie Antoinette had THIS Apricot Upside-Down Cake in mind when she said “Let them eat cake.” It’s to die for. Here’s the recipe: This recipe is adapted from a Vallery Lomas recipe in The New York Times. You can…
Brunch. It’s a portmanteau– a made up word joining two words and two meanings. You know, a blend. List and article: Listicle. Smoke and fog: Smog. Breakfast and lunch: Brunch. Actually, Blue Cayenne’s sweet Chief Quality Officer (CQO) Juliet is probably a portmanteau, too. Juliet…
Alice Waters. Chez Panisse. Slow Food. Living as we do in the era of fast and faster food–you know flamin’ cheetos and deep fried oreos–how good it is to slow down and reflect upon what we eat, when we eat it, and to appreciate the…
I’ve never liked brownies. Until now. Esteemed New York Times’ food writer Melissa Clark has rocked my world with this Bittersweet Brownie Shortbread. Truth be told, I can’t stop eating them. (Please send help.) So, what’s the big fuss? Clark has paired a bittersweet fudgy…
How about a hug? Some days you just need a hug or a little cake in your life. This is a year full of those needy days. Norwegian statesman Jens Stoltenberg said it well: “When autumn darkness falls, what we will remember are the small…
OK. So I had cake for breakfast. Strawberry Snacking Cake, actually. My customary breakfast of oatmeal and flax seeds was getting old. And…why shouldn’t I have cake for breakfast? Aren’t muffins cake? (I rest my case.) In any event, I’ve always subscribed to…
Here is a belated valentine from Blue Cayenne’s Chief Quality Officer, Juliet, and a delightfully-simple Lemon Cake recipe you should consider adding to your repertoire. (Forgive the lateness of our good wishes. Blue Cayenne’s editorial staff–that would be me–was laid…
We owe a big thank you to H. David Dalquist. He invented the bundt pan for the Nordic Ware Company in 1950. As the story goes, Mr. Dalquist, a co-owner of Nordic Ware in Minneapolis, Minnesota, was approached by two women from a local Jewish…
This is a great little snacking cake. There are lots of healthy blueberries in the cake and it’s sprinkled with sugar just before baking to give the finished cake a delightful sugar crunch as you bite into it. Remember that blueberries, rich in antioxidants, are…
If a cake and cornbread got married… This is an addicting little cake. It’s beautiful in a simple but elegant way, too. I confess that it becomes an “every single morning” part of my breakfast routine whenever I bake it. Dusted with just enough powdered…
