We didn’t for­get cake! But we’ve given these cakes a savoury twist, making them per­fect for any time of day.

Food & Drink - - TABLE OF CONTENTS - By Joanne Yolles


There’s a rea­son the word “cake” of­ten fol­lows these three words. Cel­e­bra­tions of im­por­tant mile­stones usu­ally in­clude grand fi­nales in the form of cake. Here at Food & Drink, we’re tick­ing the cake box, but with a twist. We’re think­ing out­side the box by mov­ing our cakes front and cen­tre. Rather than sweet con­fec­tions with fancy de­signs, we turned to the savoury kitchen and the sea­sonal au­tumn har­vest. Sweet beets, but­ter­nut squash, ripe toma­toes and fresh herbs are just some of the in­gre­di­ents you’ll find in the fol­low­ing recipes. Some do take their in­spi­ra­tion from the sweet kitchen—one with a crum­ble top­ping, an­other with a slightly sweet glaze—but all are suit­able as an ap­pe­tizer or a light main course, served along­side a leafy green salad. With care­ful plan­ning, the com­po­nents within each recipe can be pre­pared ahead, making the fi­nal stage of cake bak­ing quick and easy. Fancy? Not ex­actly, but cer­tainly novel and de­li­cious!


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