Well, hello Darlings, have you missed me? Welcome to my new home The House of Dee!
If you are my old follower from Food n Thought Peddler and receiving this post by email, your subscription was successfully transferred to my new blog. If you’re experiencing any problems, please contact me at Diana@thehouseofdee.com . Please also save this email if you need to contact me in the future (this email address also appears on my About page and in the right widget area on the blog next to my short introduction).
I hope you get a chance to go to the actual blog page and check it out. The new URL is www.thehouseofdee.com . There are some new features displayed that were not on the old blog, such as my latest Instagram pictures (please follow me @thehouseofdee), you can also see the grid for the latest posts right on the front page without having to scroll down for each one, and the most exciting one is the Recipe plugin in each post that allows for recipe part display/printing/email and other relevant information. I’m still working on a few minor adjustments in the widget area so you may see some additions in the future. My blog is using a custom-created Clean Food Theme template, designed specifically for food bloggers by www.cre8d-design.com, so shout out to Rachel and Stephen for making my blog transition a smooth one!
I’m excited about this new chapter in my blogging life and of course welcome any of your feedback and comments! Join me on this new journey!
What’s Cooking This Week
The last Peddler post was about cake, so, I thought this first recipe on the new blog should be cake too, but today’s cake is not of a dessert variety but rather like a celebratory sandwich disguised as a cake. Basically, we’re talking about an appetizer cake, which is all the rage right now. This cake is made from bread slices (mine are gluten free of course) and fillings of salmon roe, eggs, cucumbers, plus a delicious “frosting” made of goat cheese and beets. You may use other filling choices as you wish but I do encourage you to try this combination. It is simply delicious! You may notice that pictures still bear the Peddler name, that’s because I created this recipe while still on the old blog but didn’t have a chance to post it until now. Enjoy it and make my little cakes!
Salmon Roe and Beets Appetizer Cakes
This appetizer is so festive and it’s a fun way to start a meal! It’s just like a stacked sandwich that you can also have as your lunch choice. All the ingredients are simple or you can adjust the fillings to your preferences.
You can boil the eggs and prepare beet frosting ahead of time and keep them in the fridge till you’re ready to assemble. I actually made extra beet frosting and used the rest as a spread, it’s very tasty with just crackers or even on top of boiled potatoes or eggs. It has a nice creamy texture from chevre and slightly sweet taste from beets and some figs, plus ground nuts and spices add a balance to its flavor. It’s made right in the food processor so no need to use mixer.
Use some soft bread to make the cake layers, either white or soft whole grain bread would work. I used gluten free bread by Canyon Bakehouse, it’s delicious. Use a biscuit cutter to cut out the round shapes, 3 layers for each cake.
To assemble the cakes, spread some frosting on the bottom and middle layers. Top the bottom layer with eggs, the middle layer with salmon roe and the top layer with cucumbers.
Carefully stack all layers together inverting the top layer with cucumbers over the middle layer with salmon roe.
Frost the top layer and the sides just like you would a regular dessert cake. Decorate with radishes, cherry tomatoes, chives and fresh herbs.
Each cake serves as a large appetizer or can be shared by two people. It’s a unique and delicious way to start a meal or even have them as a special lunch sandwich.
Salmon Roe and Beets Appetizer Cakes
- Bread slices - 15 (use gluten free bread)
- Cucumbers, sliced - 1
- Chevre goat cheese (plain or herb variety) - 10 oz
- Sour cream - 3 Tbsps
- Beets, medium - 2
- Eggs, large - 3
- Figs, dried - 3
- Chives, chopped - 2 Tbsps + more for decorating
- Almonds, ground - 2 Tbsps
- Garlic powder - 2 tsps.
- Seasoning blend - 1 tsp
- Salmon roe - 6 oz
- Radishes - 5
- Cherry tomatoes - 5
- Fresh herbs, salt, pepper - as needed
- Boil or bake beets (skin intact) until soft and a knife runs through. Cool off and peel.
- Make hard-boiled eggs, cool and peel, grate or chop into small pieces, combine with chopped chives and some salt and pepper.
- In a food processor, combine cut beets, goat cheese, sour cream,figs, nuts, garlic powder, spices and seasoning, pulse until the mixture is smooth (taste and add the seasoning if necessary).
- Cut out bread slices and arrange on a large baking sheet or other surface.
- Spread some beet frosting on the bottom and middle layers slices.
- Add eggs to the bottom layer, salmon roe to the middle layer and cucumbers to the top layer.
- Stack layers together to make the cakes.
- Frost each cake with beet frosting.
- Decorate with radishes, tomatoes, chives and fresh herbs.