July 10, 2008

Salt kisses


When I served this cake last night I informed Max that I'd sprinkled salt on top before baking it. Says Max, "But salty is the opposite of sweet." Bingo, sir! 'Tis the secret for bringing out sweetness. Also, the fact that I shmushed all the strawberries and let their juice mix into the top of the cake batter. But all this wasn't my idea, it was from Heidi at 101cookbooks.com. Check it out for the recipe!

I did not, of course, follow the recipe 100%. I used strawberries instead of raspberries, just regular sized grains of salt/sugar, and ghee (clarified butter) instead of regular butter. For all my smacktalk about dairy, I really haven't found a way to bake without it and still get mucho delicious results.

We had a some Riesling with our cake for dessert and pretended we were sitting on the veranda we don't have with a slight summertime breeze instead of sitting in our living room with the AC blasting. Whatever. There's no So You Think You Can Dance on the veranda.

15 comments:

Jenn said...

I love the recipes from 101cookbooks.com. I made the sushi bowl and loved it!

If only TVs could be wireless and you could watch SYTYCD outside! ;)

Robin Plan said...

This does sound weird mixing salty and sweet - but I recently tested a whole food snack with natural sugars and sea salt. I could taste the sea salt and found it very yummy. Maybe my taste buds are off or something.

SavingDiva said...

That sounds really good!

Lo said...

Two things:
1) I love the salty-sweet combo (chocolate covered pretzels are one of the wonders of the world... and fleur de sel caramel is TO DIE FOR)
2) I adore "So you think you can dance"... yes, I do.

pinkrobot said...

I'm a big fan of sweet/salty combos myself. I find that a good sub for better is Earth Balance brand 'butter' spread. It's vegan, but it doesn't seem to have that oily margarine taste to it that a lot of spreads do. It works great in cookies!

pinkrobot said...

er, make that BUTTER not better. sheesh!

JennDZ - The Leftover Queen said...

Sounds like a lovely evening! :)I love salty and sweet - and salt is not meant to MAKE things salty, it is meant to bring the natural flavors out. Try a pinch in OJ - it makes it pop!

renae du jour said...

Hi Michelle:
More matchsticks talk :) I'm glad to hear your comments about a mandolin because I was tempted to buy one. I usually just chop a bit and call it good.

lifeinrecipes said...

Salt + sweet is a good thing. Growing up we always sprinkled salt on watermelon, and I love how in Mexico you can buy little bags of fresh fruit with a side of chili salt to dust over.

zandria said...

Modifying recipes is usually one of the parts of FOLLOWING a recipe in the first place! YOU know what you like better than the creators of the recipe do. :)

Looks VERY yummy, by the way!

Real Live Lesbian said...

I, too grew up with the salty/sweet combo of watermelon and salt.

But I have to say it's been trumped by my uncle bringing back fresh pineapple from Honduras and sprinkling with hot sauce! Yum!

Sally Parrott Ashbrook said...

I used coconut oil, egg replacer, and gluten-free flours, and it worked out well: http://aprovechar.danandsally.com/?p=306

Looks tasty with strawberries!

Marisa L. B. said...

That cake looks awesome. I nominated you for a blogging award, check out my blog for the details. Good luck with your wedding!

paradigmshifted said...

i use earth balance for butter. works really well. is also good on toast.

also, am lovig the salt on dessert now. perfect on choc chip oatmeal cookies!

sarena said...

Whats wrong with a good quality grass fed butter if you are not dairy sensitive?
ANyway, I bake with coconut oil and everything comes out superb!