Why hello there. No, I haven’t forgotten you. And no, it’s not that I haven’t been baking and have nothing to update you on. It’s that I’ve been baking so much that I have no time to write – or when I do get some extra time I spend it comatose in front of my computer watching Netflix. You know when you’re so busy that when you get a minute to yourself all you can do it sit on the couch and contemplate how much you have to do? Well, that’s how it’s been lately.
So I’m leaving you with a photo of one of the projects that took up a bunch of my time last week – a chocolate truffle cake I made for a dinner in New York for my friend Bryon Brown’s DC Supper Club. The cake is actually a torte – it’s butter, chocolate, and eggs – and it tastes like a truffle center. It’s plated with a blood orange sauce, sea salt, saffron cream, and a butternut squash candy. I made the sauce and the cake, and I supplied the salt from my little salt collection (I am that much of an addict). Oh, and in case you didn’t know, juicing blood oranges will make your kitchen look like a crime scene. Bryon was lovely to work with and I was tickled to see one of my cakes on such a fancy plate.
This is just one of many projects in the works – I hope to update you some more next week when things slow down a little!