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.
Happy Birthday, little girl.
More Birthday Cake Action:
• Eight Fall Birthday Cakes
• Sexier Than It Sounds: Oatmeal Cake with Broiled Coconut Topping
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