Cup­cakes for car­ni­vores

Townsville Bulletin - - -

AREN’T these adorable? C r e a m y i c i n g , c u t e sprin­kles and – what’s this? – a big old pile of meat at the bot­tom?!

Yes in­deed. It seems Chicago’s fine pur­vey­ors of meat­loaf have be­come in­volved with the cup­cake craze, and are cre­at­ing their own car­niv­o­rous treats from Amer­ica’s most homely com­fort food.

T h e i m a g i n a t i v e l y n a m e d Meat­loaf Bak­ery, es­tab­lished by chef Cyn­thia Kallile in Chicago’s Lin­coln Park, fea­tures an as­sort­ment of meaty cakes, in­clud­ing ‘‘ cup­cakes’’, full-sized ‘‘ pas­tries’’ and the tiny ‘‘ loafies’’, all beau­ti­fully dec­o­rated us­ing mashed potato ‘ ‘ frost­ing’’ and veg­etable dec­o­ra­tions.

And ap­par­ently the car­niv­o­rous cup­cakes are prov­ing a smash with lo­cals, with the minia­tures evok­ing the tastes and mem­o­ries of mum’s home cook­ing, al­beit on

cup­cakes P a r m e s a n - r e g g i a n o c h e e s e , crowned with herby bread stuff­ing and served with cran­berry sauce. • A Wing and A Prayer Loaf Hot and spicy wing sauce teamed up with crum­bled blue cheese, ground chicken and cel­ery, topped with a but­tery blue cheese crust and served with ranch dress­ing. • Loaf-A-Roma A beef and I t al i an s ausage meat­loaf favourite made of gooey fresh moz­zarella cheese, sun-dried toma­toes, fresh basil and a splash of red wine, topped with a swirl of an­gel hair pasta and served with mari­nara sauce.

• No Buns About Loaf

Tastes just like a cheese­burger and looks like a birth­day cake, with ba­con, ched­dar, onions, mus­tard, ketchup and pick­les, topped with cheesy taters and served with spe­cial sauce.

• Dog Gone It Loaf



Their take on a Chicago-style hot­dog, with beef, pork, onions, pick­led pep­pers, cel­ery, salt, and pick­les, topped with Yukon Smash­ers. • Omega-3 Loaf Rich and f l uffy wild-caught Alaskan salmon with a hint of lemon, pars­ley and dill, topped with wasabi mashed pota­toes and fresh lemon-dill yo­gurt sauce. • Chicken Shish Ka Loaf The taste of a chicken ke­bab, meat­loaf style, with lots of lemon, pars­ley, ex­tra vir­gin olive oil, red onions and herbs, topped with Yukon Smash­ers and served with Shish Kamint sauce. • Yentl Lentl Loaf: A gluten-free veg­e­tar­ian cre­ation even meat lovers will en­joy. Ten­der lentils and uber-healthy brown rice, flavoured with veg­gies and cheese, topped with colour­ful bell pep­pers and served with roasted red bell pep­per coulis.

Only in Amer­ica . . .

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