Monday, January 31, 2011

Cake Os | Cakes Suzette

I recently discovered Cakes Suzette - an online bakery based out of Los Angeles. Their signature product is the Cake O, a small tasty cake made in small batches with flavorful frosting coated in rich velvet chocolate. Cakes Suzette prides itself on the use of quality ingredients including cage free eggs, rich Belgium chocolate, fresh picked lemons and vanilla from the Sonoma Syrup Company. I received a gift box fastened with a lime green bow that revealed a Cake Os Assorted Sampler.These cakes are fantastic! A dense batter strikes of semi moist cake that is just shy of being considered overly rich; in some instances containing bits of the feature ingredient melting into each bite of cakey goodness. Natural frosting that is void of any overpowering or artificial sweetness is infused and the round nugget is coated in chocolate that cracks gingerly in your mouth before melting into your taste buds. This is not your typical light and fluffy batter or whipped cake frosting. The cakes, to me, are an innovative play on a classic box of chocolates. In the Red Velvet Cake O tiny chocolate chips are laced within the red batter infused with cream cheese frosting and topped with white chocolate.
First impression: That's a damn good cake.
Mocha is chocolate cake meets cappuccino and espresso chips inside, infused with coffee butter cream icing coated in chocolate and topped with an espresso bean. The Chocolate Peanut Butter was bursting with creamy peanut flavors. The chocolate cake has peanut butter chips baked in so even more bursts of the feature ingredient is laced throughout each bite. Chocolate Peanut Butter takes the cake! (In other words, it was my favorite.) Next up was the Lemon Cake where the fresh picked lemons come into play. Tart citrusy batter mingles with sweet raspberry frosting, followed by rich white chocolate that shatters into a melty crumble. If you prefer fruit to chocolate this bright and refreshing flavored Cake O is for you.The classic Vanilla Chocolate is vanilla cake baked with chocolate chips, combined with bittersweet chocolate frosting and covered in milk chocolate. This cake embodied a lighter fluffier texture in comparison to the others.
And finally the Carrot Cake combines traditional cream cheese frosting with a white chocolate finish. This cake was exceptionally moist and super flavorful. I enjoyed sampling these over the course of the weekend (way to filling to eat all in one sitting) as well as Cakes Suzette's Mallomore Bars made with organic gram cracker, homemade marshmallow and rich dark chocolate. The products tasted unbelievably fresh, especially having traveled all the way from the West Coast. You can purchase Cake O's in quantities ranging from 6 to 36 pieces in flavors including what I've sampled above as well as Chocolate Mint, Brownie, Coconut and Spiced Pecan

Sunday, January 30, 2011

Monday Funday | RumBa

After lunch at Sel De La Terre we briskly careened down a freezing Atlantic Avenue ducking next into RumBa the posh rum and champagne cocktail bar located inside the InterContinental Hotel. The bar looks to pay homage to the history of rum-trade in Boston; once a prominent economic force in the 17th and 18th centuries.
A collection of vintage rums are showcased on the multi-tired shelves that hang over the zinc  bar and signature rum-based cocktails are the heart of the menu.
The girls and I opted for cushy seats in front of the fire, where our table was fashioned from a restored Louis Vuitton trunk. Soaking in the warmth and relaxing in high backed brown leather chairs with specialty rum and champagne cocktails in hand, I could not think of a better way to spend a chilly Boston afternoon.
I sipped a Mai Tai ($14) (so into them lately!) made with Appleton Reserve Jamaican Rum (15 year old), Barbancourt Estate Reserve, De Kuyper Curacao, Orgeat, Rock Candy Syrup and Lime juice. Well then!
The fourteen dollar price tag means cocktails at Rumba don't come cheap. I genuinely think the fifteen year old rum in my Mai Tai makes all the difference. Even though it has a tropical association, this was a truly fantastic cocktail to sip fireside.
InterContinental Boston
510 Atlantic Avenue
Boston, MA 02210

Friday, January 28, 2011

January Round Up: Eats

So far I have been keeping good on my new years resolution. I have cooked a ton of new recipes!


And finally - two dinners I prepared this month that did not have a recipe post all their own. They were delicious and photo worthy all the same. 

Eggplant Parmesan
Crispy fried Eggplant Parmesan rounds are an addictive meal. Hot off the sauté pan, I pop them like potato chips.
Eggplant parm is a staple in my Mom's kitchen; these are her inspiration and always bring back memories of childhood.
On this particular night I paired them with rotini in a simple butter and garlic sauce. 
Tacos!
For a 100% no fuss week night meal.
Corn shell, ground beef + seasoning packet, cheese, sour cream, tomato and avocado. Done.
And a perfectly ripe avocado for the win!

Happy Friday! This felt like the week that would never end. Hope you all have fun plans for the weekend. Mine include a trip to the Sam Adams Brewery and an evening out with friends.

Tuesday, January 25, 2011

Creamy White Chicken Chili

It is taking the world by storm! I first spotted Jenna's recipe back in September and then The Pioneer Woman's more recently. I discussed the recipe over dinner with my friend Corinne who made a version and attested that it was definitely a must-make! Local bloggers picked up on the trend too. Bianca made it in November, Jennifer made it two weeks ago, and Alicia made it most recently! Alicia and I had a similar discussion over lunch one day, about how good it sounded and that we couldn't wait to make it. I knew it was only a matter of time.
My recipe is an adaptation/combination of Jenna's 30 minute version and Pioneer Woman's 2 hour version. Jenna's adds cubed chicken breasts (raw, added right to the pot in the beginning) where Pioneer Woman's calls for shredded chicken (cooked, added towards the end of the process.) I had breasts defrosted so I cubed them and went that route. I incorporated more of the spices plus a jalapeno that Pioneer Woman's called for, where Jenna's used fewer spices/no jalapeno. And so on and so fourth until I had I created a spicy, more soupy, but also creamy version that I'm proud to call my own. I suggest you jump on this bandwagon not because everyone else is, but because this is about the tastiest, most delightful, hearty, soul warming bowl of comfort with leftovers that go on for days. Trust me, and trust the aforementioned bloggers and friends who've made it too.
Ingredients:
1 lb boneless skinless chicken breast, cubed
1 whole medium onion, diced
4 cloves garlic, minced
1 tablespoon olive oil
2 cans cannellini beans, rinsed and drained
2 14.5 ounce cans chicken broth
2 4 ounce cans chopped green chilies
1 whole jalapeno, diced
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp white pepper
1 cup whole milk
2 tablespoons cornmeal
sour cream for garnish
shredded Monterey jack cheese for garnish
cilantro for garnish
warm tortillas for dipping
In a large pot over medium high heat add olive oil and sauté the onions and garlic for two minutes. Add the chicken and sauté for about six minutes more, or until the chicken is seared and the onion is translucent.
Add the cannellini beans, green chilies, jalapeno, chicken broth and spices and bring to a boil. Reduce heat and simmer for 30 minutes. Then mix the milk with the cornmeal and pour into the chili. Cook for an additional 10 minutes to thicken.
Garnish with shredded cheese, sour cream and cilantro. Serve alongside warmed flour tortillas. The end result is a creamy broth with a consistency that dances a fine line between soup and stew with hearty chunks of tender white chicken and smooth cannellini beans in every spoonful. With a spice that you can embrace, it lingers long enough to clear the sinuses without overwhelming the palate. Thinly shredded Monterey Jack cheese coats the surface in melty goodness and a spoonful of sour cream adds a cool contrast. A dash of cilantro adds brightness both in color and flavor. Creamy White Chicken Chili - make some tonight!

Sunday, January 23, 2011

Cafe Fleuri | City Brunch

{Boston Brunchers do City Brunch at Cafe Fleuri, Langham Hotel}

B
reakfast enthusiasts, seafood lovers and sweet tooths a like come to feast
O
ne of the city's most elaborate Sunday brunch buffets
S
ip on spicy bloody marys, grapefruit mimosas and raspberry bellinis from the breakfast cocktail bar
T
he sunlit atrium provides an expansive and gorgeous space to dine

Our meal today was compliments of the Langham, beverages and tips were paid for on our own
Normally a $52 brunch for adults, $25 for children 5-12, and 4 years old and under are free


Brian of A Thought for Food took some amazing photographs
Renee of Eat.Live.Blog organized this fabulous Sunday morning event
Utmost extent to which I was captivated and impressed
N
ote brunch is served from 11am -3pm, reservations for certain times can be made in advance
Coffee and waters were refilled promptly by the friendly waitstaff
H
ouse made mozzarella, vine ripe tomato, basil, sea salt and virgin olive oil started off my meal
Executive Chef Mark Sapienza features the flavors of New England
R
oasted beets, Lakes End goat cheese and Marcona almond delighted the palate

Sugar dusted farmers cheese blintzes were topped with raspberry sauce and shaved chocolate

Duck prosciutto wrapped roasted red pear with lavender honey was a decadent bite
Oysters on the half shell and chilled poached gulf shrimp awaited at the raw bar

C
hocolate.Fountain. 
I
ndulged in a Belgian waffle with blueberry compote, caramelized bananas and chantilly cream
Took time to rest in between plates, enjoying the company of my fellow bloggers
Y
ogurt with mixed berries and granola coupe was prepared in fancy martini glasses


Beef carpaccio with arugula, parmesan and garlic aioli was artfully plated
Really enjoyed the Boggy Meadow Swiss cheese with Medajool dates
U
nderstand how lucky I feel to be a part of this incredible event
N
ext months brunch is going to be hard to top, that is for sure
C
innamon brioche french toast somehow missed my plate
H
oney, strawberry and banana smoothies were a balanced sip of sweet frothy fruits


Across from me sat Megan, Lara, Justin, Katie and Meghan
To my left was Bridget of Yogurt and Berries, to my right Melissa of The Foodies at Work

Crepes are prepared to order with you choice of chocolate, berries and even a liquor flambé
Artisanal cheese, meats and produce are locally sourced
F
or kids - country fried chicken nuggets and mini beef hot dogs
E
ven a sushi bar with maki and nigiri rolled to order


Five cheese tortellini, penne and gnocchi are served with choice of sauces and toppings
L
ive music accompanied our meal compliments of the Robert Rivera Ensemble
E
ggs Benedict are a brunch staple with served with Canadian bacon and chive hollandaise
Unbelievably rich desserts included mocha crème brulee and chocolate croissant bread pudding
Raspberry mousse dome was also a popular dessert choice
I
mpeccably prepared plates executed with attention to detail

,

Lovely waitress circled the room delivering cinnamon sugar dusted Beignets
A
sparagus with truffle oil wrapped in prosciutto was a delicately prepared side
Not to be missed is the Blueberry yogurt panna cotta, my favorite dessert

Great Hill Blue Cheese with Vermont honeycomb impressed
H
ome style bliss potatoes with melted onions and chive were piled atop plate number three
Absolutely one of the best ways to spend a Sunday with family and friends

Meghan of Travel Wine Dine shared the hilarious story of why she steers clear of chocolate fountains

Huge thank you to the manager and on point waitstaff for their pleasant and prompt service
Other awesome brunch companions included Bianca, Jacki, Emily, Athena and Sarah
This poem attempts to include everything I ate, but is by no means exhaustive of the menu
Encouraging locals and tourists alike to check out this one of a kind eating experience

Located at 250 Franklin Street in the Financial District, Cafe Fleuri's deluxe City Brunch at The Langham Boston Hotel awaits you!

Just because I'm trying my hand at poetry, doesn't mean I'm slacking in the photography department.
Well that was fun.