~ Capturing the context of contentment in everyday life ~
Every Thursday, here at Like Mother, Like Daughter!
Ironically, the chocolate birthday cake did not get made for the Chief's birthday, which was yesterday. He didn't get strawberry-rhubarb pie, either, although I had told him he would. At the time I said it, I intended to make him just that. (We had already had the chocolate cake recently, as you can tell from that post, and enough is enough, right?)
But then I remembered in time — Natasha had sent Bridget a honeycomb-mold cake pan * for the express purpose of making Phil his birthday cake bee-themed. Apparently, aparian paraphernalia pursue him. And of course we hid the pan so he wouldn't see it (not that he goes rummaging in my baking pans, but somehow you know he would, don't you?), and so — we almost forgot.
I don't get anything for this product placement except the knowledge that I'm only helping myself if you buy my favorite ice cream. It's regional, so if you aren't in New England, you are sadly out of luck. Brigham's chocolate chip is perfection to me. I would happily make this whole blog a marketing tool for them. My worst fear is that they would ever go out of business… |
So Bridget made him this pretty cake. She used the recipe that came with the pan, and it was quite delicious — vanilla almond cake with a seriously fabulous honey glaze.
I was nervous about all these little nooks and crannies, but we buttered and floured the heck out of it and it was all good.
{happy} is making my sweetie-pie a nice dinner for his birthday.
The menu:
Garlic-roasted filet of beef (courtesy of Natasha's parents, who gave us this lovely meat for Christmas, and I couldn't commit until now!) — with
Mushroom gravy, and can I just say that it was amazing, and
Three-onion pomegranate-molasses rosemary confit, also amazing
Asparagus
Baked red potatoes
Rolls
So for the onion confit you want to slice up a bunch of onions, in this case, one big yellow one, one red, and one large shallot.
Saute them in about 3 tablespoons of butter. When they are starting to brown, add about 1/4 cup pomegranate molasses (it's just reduced pomegranate juice, tart and sweet at the same time), 1/4-1/2 cup of red wine vinegar, a couple of tablespoons of sugar (just taste and see what you think; it should be sweet), salt, and some crumbled rosemary, about a teaspoon.
Keep that bubbling away at a moderately high temperature until the liquid starts to form a syrup and the onions are soft.
This is the most wonderful accompaniment to roast meat of any kind. It's what you were waiting for. And in a sandwich the next day, it's a revelation.
You can add dried fruits (raisins, figs, cranberries), garlic, peppers (and even I admit it can be very good with a little shake of red pepper flakes) — but I wanted to keep it like this.
Keeping an eye on the baseball game. |
So you know this pot that is at the back of my stove? If you have been coming to my house in the past 10 days you've seen it there. We processed the two frames of honey we got this year (sad — the bees had a hard time with all the rain), and I can't find my stash of cheesecloth. I'm sure I put it somewhere very safe, if you know what I mean.
So I have this: a bunch of sludgy wax** and honey, waiting to be strained, wishing, if pans could wish, that I weren't too cheap to buy more cheesecloth…
*The pan is from Williams-Sonoma.
Joyful says
Everything looks so yummy. Happy Birthday to the birthday boy!
Wild Optimist says
I love the story that you told in your post- love that you could find the pretty/happy/funny/real all in one event. I will have to think about that! Thank you for hosting this link up- it's my second go round and I like the way it frames my thoughts each week.
Kate says
I'm not sure there is such a thing as too much chocolate cake 😉 But that cake looks wonderful! Yum!
Megan says
I love the honeycomb pan! Wherever did you find it? Looks like it was a wonderful celebration overall!
Dawn says
Happy Birthday to your husband. That cake pan is so neat.
Blessings,
Dawn
Lish says
I want to eat at your house for my birthday, yum!
margo says
These pictures are gorgeous, and the food looks absolutely scrumptious!
nadja says
What a lovely birthday celebration! May he enjoy many, many more!
I love the honeycomb pan…I am off to search the 'net for one!
Linny says
I need a honey comb cake pan and that recipe! My husband is a honey fanatic and would LOVE it!
Julia says
“Butter and flour the heck out of it.” I would have been nervous about all the little sections too. But Hurray ! it turned out great. Lovely celebration.
Christine says
What a pretty cake!
Shannon says
That is the coolest cake pan! I have to put in that I also think there is not such thing as too much chocolate cake!
Amy says
You make me smile.
Phil says
The whole meal was terrific, but the three-onion pomegranate-molasses rosemary confit is particular was out-RAG-eous. I'm spoiled.
Susan says
Happy Birthday Phil!
My husband and you share the same birthday. Ironically, he was an avid fan of your writing before my sister put me on to your wife/girl's blog. You are a very blessed family!
If you are ever wanting to celebrate your birthday a little differently, we would love to invite you for a pheasant hunt in the heart of South Dakota where you could attend Mass at the Cathedral of the Prairie. Many reflect that it is such a great retreat for both body and soul.
(Besides the hunt, my husband also enjoyed his birthday meal of roast duck and pecan pie. You husbands ARE spoiled – purposefully!)
Phil says
Susan,
Sorry; I just noticed your reply. My belated birthday greetings to your husband! Is he aware that we share a birthday with the late, great Russell Kirk?
The pheasant hunt sounds great. I'd love to find occasion to take you up on it.
Laura Jeanne says
What a beautiful cake, and the meat and onions look just scrumptious! Your husband must have enjoyed such special treatment. Happy Birthday to him!
PNG says
I love that “bee hive” pan, and the dinner looks delicious! Happy B-Day, Chief…(I love that you call him that.)!
Jenny says
That cake looks pretty. I see you have a glass top stove and are using cast iron. How does that work out? My mother had forbidden cast iron on her stovetop because of scratching.
_Leila says
My glass top gets a hard workout. It's about 10 years old. I use that cast iron pan and also a griddle that goes over the two left burners, which have a “bridge” setting that's perfect.
My top is a little scratched, but mostly from long years of hard use! To me it's not worth not using my pans. I have some special glass-top cleaner that I use occasionally and it does minimize the scratches and clean it up.
Keeping the top pristine is not a priority for me, but neither would you exclaim over the damage if you saw it, I think.
Suzanne says
Yea! I just today dug out my frying pan and decided to thumb my nose at whomever told me NOT to use cast iron on my glass top, but I couldn't remember exactly why I wasn't supposed to. Scratches?! That's the big bad thing that's kept me from using my cast iron for six years? Pfft. Is that all? I have scratches already. And I'm tired of worrying out Teflon in my food. So out comes the cast iron.
EML says
The bee hive pan and the bear candle are so cute!!
Lobelia says
Everything looks so good! That cake sounds really good (possible recipe posting???). My husband loves homemade honey and is toying with the idea of starting his own apairy. I'll probably review your bee hive posts if it gets serious…
Lisa G. says
Happy Birthday to the Chief, and many happy more. He says he's spoiled; but there's spoiled, and there's spoiled, if you know what I mean. That confit does sound intriguing.
I love the bear candle! And the cake pan!
(Your brush looks like a torch – cool!)
Brenda says
I made your birthday cake last night, and everyone thought it was fabulous!
I so enjoy your blog 🙂
Since I also live in MA, my dream is to run into you at a local store/homeschool function.
You're a blessing Leila!
Brenda
Mamabear, JD says
I must plan ahead and get back into the PHFR game! All of it looks great. Someone gave us a box of steaks and we were not frugal at all, we've feasted on weeknights and during football games like it was a normal thing to do and now I'm thinking, “hmm, where did all the steak go?” Ha ha. Sometimes it's fun to do it that way, too!
Deirdre says
That candle is adorable and the cake looks awesome! Way to remember just in time! 🙂
Anne says
Mmmm…
Looking at all that wonderful food makes me hungry. That cake pan is really, really cute!
_Leila says
The pan is from Williams-Sonoma and comes with the recipe, which is quite good.
kristina b says
I took pictures this weekend so I could do PHFR for the first time this week and I forgot to put them on my computer! Sigh. Maybe after I get home from work there will be time 🙂 This makes me smile every week and your pictures are unfailingly beautiful (well, except maybe the out-of focus ones… but even those are still happy 🙂 )
Kate says
Happy birthday!
Lisa G. says
I just want to remind everyone – you can add to this post till Sunday, at the end of the day, isn't that right? I'm hoping I can do mine tomorrow evening. So, don't anybody give up! 🙂
_Leila says
Thanks, Lisa, I keep meaning to say that too!
womanofthehouse says
What a yummy post this week! Happy birthday to the Chief!
Provincial Homemaker says
Sounds like a lovely birthday. The cake tin was real find. How appropriate for a beekeeper:)
justamouse says
Happy Birthday Chief!
The put the cheesecloth somewhere safe part cracked me up. I do that ALL the time. And I'm another that wouldn't go buy more. Because at some point I'd find it…after I wracked my brain thinking of all my safe spots.
_Leila says
Oh yes, you know we'd find it as we were putting away the new cheesecloth 🙂
Kelly@In Everything says
Lovely birthday cake and that meal looks delicious:)
Natasha says
Glad the cake and pan worked out! Your onion confit sounds DIVINE! Can't wait to try it. Happy Birthday Phil!!!
Lori says
I would have been terribly intimidated by all those cake pan nooks and crannies. Bravo to you!
NY Mom says
What a gorgeous feast!
I copied your onion confit recipe but am also looking at that mushroom gravy. Would you be willing to share that recipe? (How do you get gravy from a dry-ish filet?)
_Leila says
NY Mom — go here for my gravy method: http://www.likemotherlikedaughter.org/2010/01/b…
Adapt for the meat you are using: so here, I put a finely chopped fresh tomato, 2 tbsp. butter, and a small amount of beef stock and red wine in the roasting pan. Rubbed the meat with garlic, salt, and pepper.
After roasting, you have some pan juices. Deglaze with beef stock. Whisk in flour — about 1 or 2 tablespoons (there is some fat in the juices) and boil. It will thicken and you can add wine, beef stock, salt, and the mushrooms (quartered here so that Bridget won't have to eat any if she doesn't want to, which she does not). Let it cook and let the flavors develop.
Just taste it and see what you think about it! Julia Child in her Mastering the Art of French Cooking explains additions to sauces very well – how to get the taste you want. When all else fails, add a little more salt 🙂
It was really very good, if I say so myself 🙂
Lindsey says
What a delightful pan! I'm definitely salivating after this post 🙂
MommaBakes says
I chuckled at the nerve to cook the nice roast for your husband's birthday. I , too, love to cook nice meat for my husband. He is so appreciative and it is a treat for everyone. Happy Birthday! The onion confit sure wet my imagination and I am looking forward to trying it. Thanks for sharing!
Margo says
you so read my mind: I totally wanted to know how you make the confit! Thank you.
Your meal looks absolutely fantastic. I love the way you cook and eat.
Sarah says
“Slumgum” sounds like a name straight out of The Screwtape Letters! Thanks for coming back to make a note of it.