To celebrate our daughter turning three, we had a feast with friends and family. She requested lobster, corn and beans and so lobster, corn and beans it was. More on that fiasco another time. What I want to tell you about today is the cakes. We've introduced her to very little sugar in her short little life so far, and in that spirit I developed a very low sugar vegetable-based cake for her second birthday called a Harvest Cake. It was such a hit we decided to do it again this year.
But wait. I kind of liked the idea of going a step further and serving a completely sugar-free savory dessert item. Cypress Grove Chevre's Truffle Tremor had just won first place at the American Cheese Society competition so I served a nice big wheel of it, decorated similarly to the Harvest Cake, with three white candles plunged into its earthy skin.
I see my role as a mother and my role as a food writer to be quite similar in one way: my job is to introduce people to ways of cooking and eating that make them excited. Sometimes they are traditional ways. Sometimes we push the envelope a little. Along the way I encourage healthy choices, but without being didactic.
See, to me, a thin slab of truffle infused aged goat cheese is its own kind of healthy (Vegans, hold your fire!) Having a child who, for now, will try anything, gives me hope that she will also make creative and healthy choices in her long eating life ahead.
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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. The third, written with co-author Faith Durand, is The Kitchn Cookbook. It will be published in Fall 2014 by Clarkson Potter.
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