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Why We Give Candy on Valentine's Day


What did it mean to be going steady in 1948? On Valentine's Day, it might have meant snuggling up to your sweetheart in the front seat of a two-tone Pontiac, listening to Dinah Shore on the radio and opening an embroidered cardboard box from Schraft's to reveal a massive pound cake painted with pink-and-white frosting.

Wrapping up one's affections in a heart-shaped box tied with a big red bow has been common Valentine's Day practice since the late 19th century, but chocolate's a relatively recent addition to the love-struck holiday scene. Before the advent of affordable, mass-produced chocolate treats, most celebrants made do with an array of other sugary confections, including marshmallows, candied cashews, jellied fruit, honey glycerin drops, butterscotch chips, coconut strips, caramels, toffee and pound cakes.

"Boxes of sweetness will sell whether they are advertised or not," a New York Times marketing columnist decreed in 1965, summarizing the inseparability of sweet treats and Valentine's Day.
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Filed under: Holidays, Food History

The New Year Noshes of YumSugar

mexican feastPhoto: YumSugar

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

  • If you still haven't recovered from the New Year's Eve hangover, try one of these salves.
  • Kick off your post-holiday recovery with a winter salad.
  • Do you dare cook plantains at home?
  • A Mexican Christmas dinner is indeed traditional American.
  • Start 2010 on the right foot with this mysterious piece of culinary tech.
  • Will ramen finally graduate college, or will pho give it a failing grade?
  • If you made a go-vegan resolution, why not munch on vanilla pound cake?

Filed under: Lists

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Brown Butter Pound Cake - Feast Your Eyes

cookies
Photo: sassyradish, Flickr.

The technique of browning butter is a simple one, but adds tremendous complexity to the cooking staple, infusing it with a more flavorful, nutty taste. Beurre noisette ("hazelnut butter") -- achieved by cooking butter until the milk solids and salt particles darken and the water evaporates -- works equally well in salty and sweet dishes alike, adding additional depth to savory dishes and a subtle saltiness to cloying treats.

Writes blogger Sassy Radish, "If butter is a negligee, then brown butter is the merry widow." And in her poetic ode to the transformed beurre, she reinvents the tired pound cake, making it sophisticated and lush.

An extremely versatile addition, brown butter can be used as a rich, tasty alternative in any recipe with butter, from simple yet refined vegetable dishes (Brown-Butter Mashed Potatoes, Zucchini in Pecan Brown Butter, Roasted Brussels Sprouts with Hazelnut Brown Butter) to dessert indulgences, like Food and Wine's Granny Smith Apple and Brown Butter Custard Tart.

In what dishes do you like to use brown butter?

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Filed under: Feast Your Eyes

Pound Cake, Ghee and Anthony Bourdain - The Seattle Times in 60 Seconds

pound cake

Filed under: In Sixty Seconds

Food Porn Daily: Chocolate and vanilla swirl pound cake

chocolate and vanilla pound cake
Continuing in the trend I've established this week of featuring baked goods that are off-limits to me right now, I bring you a delicious-looking chocolate and vanilla pound cake (at least, I'm assuming that it's pound cake, based on the shape and tell-tale gleam of baked butter). Baked by Flickr user Eunnycjang, I would have a very hard time turning down a slice of this cake if it were sitting in front of me. Sadly, there's no blog post or recipe attached to this image on Flickr, so I can't tell you where to go make this beauty. However, if you've got a favorite recipe for a cake like this, shout it out in the comments.

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Filed under: Food Porn, Feast Your Eyes, Ingredients

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