Edible Art

To pretty to eat? WD-50, a trendy New York restaurant is where Wylie Dufresne pushes his culinary creativity. Food, in the shape of things squiggly or cubed and standing up tall are his signature in this nouvelle cuisine spa for the senses. I have not eaten here, but was intrigued by a friend's Facebook posting of photos from food they'd ordered, while dining there. It got me interested in reading more.

Above photo: "Knot foie".

Mother-in-Law's Cake Recipe

I haven't posted in over a month, as I've been taking time off, relaxing and enjoying family, friends, foods, places. So, I thought I'd start off, this Labour Day Monday, with a family recipe that was passed down to me by my late great aunt, Matante. She called it "Mother-in-Law's cake", but ironically, she was never married. Didn't matter, this is the best cake you'll sink your teeth into!

CREAM:
2 cups sugar
1/2 cup butter
3 eggs (yolks beaten)
1 tsp. vanilla

SIFT:
2 cups flour
2 tbsp. cocoa
1/2 tsp. cloves
1 tsp backing soda

ADD dry ingredients with:
1 cup buttermilk. Beat well.

FOLD: 3 stiffly beaten egg whites

Place batter into 2 buttered & floured 9-in. larger cake pans.
Cook 350 degrees, 40 minutes.

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BUTTERMILK ICING
(the best part... you might wish to double this part of the recipe).

2 cups brown sugar
1 cup buttermilk
3/4 cup butter
1 tsp baking soda
1 tsp vanilla

Cook over low heat until soft ball (236 degrees). Beat until spreading consistency.

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Good eating to all! ... Claire.