Saturday, April 17, 2010


We did a birthday tea yesterday
and I never remember to take pictures. This one of my miniature lemon cakes proves I am changing my ways. I caught it just as Kim was packing them up to whisk them out the door. They are ,of course, a damp cake,soaked in lemon syrup, tangy enough that they demand your full attention for a moment or two. We also gave them miniature chocolate cakes, scones and sandwiches: roast beef with shallot blue cheese butter, ham and brie, cucumber and arugula, and my passion, freshly made pretzel bread with Branston pickle and aged cheddar cheese. Luckily, I had leftover pretzel so I'm going to greedily eat it right now! I'll be back to tell you how the rosemary syrup cake comes out.

8 comments:

  1. Oh Please.... Post the Shallot Blue cheese Butter recipe! Sounds very interesting. Lots of potential of that one.

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  2. I've joined the masses just so I could comment. So much for rejecting peer pressure.

    Here's my comment:
    I want the recipe for the lemon cake, now!
    Oh, sorry that was rude. I want the recipe for the lemon cake, now! Please.
    :)
    Thank you.

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  3. I second BalletStudioE's request.....recipe please!!! Don't forget the instructions on how to make them so beautiful!

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  4. Okay, I'm going to get those recipes to you

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  5. This comment has been removed by the author.

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  6. Stupid computer. Trying to figure out this google thing isn't helping either. Anyway, yay! Recipe, yay!

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  7. Where's the recipe woman!!!!!! I want to make this for my mom for Mother's day. She love all thing lemon.

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