Wine Cups, Jamie Again, Jacksons Again

Our dinner party went very well on Saturday evening. Everything tasted good. Our guests brought a huge carrot cake and some fruit salad for dessert, I now have lots of carrot cake in the freezer. They also brought us an interesting present. Earthenware Wine Cups made by Barbara Taylor of Earth Works Pottery for more of her pottery the principle of these wine cups is that they smooth out the wine by absorbing the acidity. As pointed out on the blurb, wine was always stored in earthenware originally, that was all they had. A suggested taste test is to pour wine into a glass and some into the cups and then after 10 seconds compare the wine in the glass and then in the cups. There was a noticeable improvement.

 This is about Eat to Save Your Life which is part of the Food Fights series by Jamie Oliver. Last night we watched and saw 18 volunteers have their food choices explained to them one girl was bathed in oil to first show her how much fat she ate over a given period and then how much fat some of the others ate. Some of the volunteers were put on treadmills. They were put through MRIs and all kinds of other tests. Jamie had a doctor and a nutritionist on hand as part of the programme. One man, obviously overweight, was shown that his liver was highly fatty and told he was at risk for heart disease. Jamie then demonstrated with a regular goose liver and a 'foie gras' which is the liver of a goose which has been force fed to become fatty. Seeing the two livers together I was quite shocked. Jamie then cut off a piece and sautéed it in a pan with no oil or anything. In a short space of time it was producing its own oil. He then showed another pan where the piece of liver had shrunk right down, but there was masses fat in the pan. I like foie gras when I can get hold of it. Jamie says he never serves it, maybe I should never eat it again even if doing so is very rare. I just came across an article in an English paper which said Chicago had banned goose liver. It didn't say why.

I see Joe Jackson, Michaell Jackson's father and his sister Latoya are now saying that Michael was murdered in order to get hold of his money!! Not sure what they are basing this story on. Still no toxicology report, it will be awhile I suppose. To me Joe Jackson looks like a Mafioso, maybe he is studying to achieve that look. There is an interview with him on TV tonight, I will NOT be watching it.

 Shortly after the following recipe was posted in Food and Drink, I asked a friend at work who was really good at cake making, to make this recipe for herself and family or friends (she entertains a lot) with the request that she bring me one slice. Much to my horror she brought me the whole cake which I of course really couldn't shouldn't eat. Luckily the rest of my colleagues had no such inhibitions and I could enjoy my slice without too many feelings of guilt. It really is a fabulous carrot cake.

Honey Butter Carrot Cake With Toasted Pecans and Citrus Cream Cheese Icing

Spring 2003 By: Marilyn Bentz-Crowley and Joan Mackie

This classic carrot cake is simply the best. See Carrot Bundt Cake variation below.

Cake 
Butter or nonstick spray
2 cups (500 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground clove or allspice
1/2 tsp (2 mL) salt
3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) honey
2 eggs
1 cup (250 mL) granulated sugar
1 tsp (5 ml) vanilla
3 cups (750 mL) finely grated carrot
1 apple, peeled and grated
1 cup (250 mL) toasted pecans, coarsely chopped

 Icing 
One 250 g package regular cream cheese
1/2 cup (125 mL) butter, softened
2 tbsp (25 mL) honey
2 tbsp (25 mL) finely grated orange, lemon or lime zest (or a mixture of all three)
2 tsp (10 mL) lemon juice
4 to 5 cups (1 to 1.25 L) sifted icing sugar

1. Preheat oven to 350°F (180°C).
2. Butter two 9-inch (23-cm) layer pans or coat with nonstick spray; line bottom with circle of parchment or waxed paper. Stir flour with baking powder, baking soda, spices and salt.
3. In another bowl, using an electric mixer, cream butter until lighter in colour and slightly fluffy. Slowly beat in honey, then eggs, one at a time. Beat in sugar and vanilla.
4. Add flour mixture to butter mixture in thirds, stirring until just absorbed. Stir in carrots, apple and pecans.
5. Divide batter between pans; smooth tops. Bake in oven centre for 35 to 40 minutes or until a cake tester inserted into cake centre comes out clean. Cool on a rack for 10 minutes; then turn out to finish cooling on rack.
6. To make icing, beat cream cheese with an electric mixer until smooth. Gradually beat in butter, then honey, zest and lemon juice. Gradually add icing sugar until thick enough for spreading. Spread between stacked layers, then over sides and top. Sprinkle with any extra zest or chopped pecans. Serves 8 to 12

Variation: Bundt Carrot Cake
 Make cake batter. Butter a 10-inch (3-L) bundt pan or coat with cooking spray. Evenly spoon in batter and smooth top. Bake in oven centre for 55 to 60 minutes or until a cake tester inserted into cake centre comes out clean. Cool on a rack for 10 minutes; then turn out to finish cooling on rack. Make only a half recipe of icing. Spread over cooled cake. Sprinkle with extra zest or chopped pecans.

Have a great day.