We went over to our friend’s place for supper and games on Saturday evening and what a treat! The company and the food were top-notch.
Our host prepared these wonderful puff pastry parcels filled with golden and red beets that were absolutely delightful and for dessert his “partner-in-cooking” prepared a lovely apple tart. He promises me that the beet parcel recipe is forthcoming, so I hope to be making it myself and posting it soon. Enjoying the harvest bounty with friends made it feel like Thanksgiving had come a weekend early.
We also played a board game that EPC really enjoyed. I finally got into it after the second round (translate: figured out what the heck was going on), but we didn’t make it to a third, as dessert and conversation got in the way. The game is popular in the UK and is called The Really Nasty Horse Racing Game. Since EPC enjoyed it so much, I am hoping that I can track it down here in Canada.
I was lucky enough to be on the receiving end of a large bag of beets harvested from the garden of my co-worker’s mother. I decided to make a beet cake with cream cheese icing and some savory beet pancakes that I had seen in a summer issue of Vegetarian Times (their photo is much better than mine).
Beet cake is something I have enjoyed numerous times at a local restaurant The Blue Plate Diner. I didn’t have a recipe for a beet cake so I took a carrot cake recipe and modified it. It worked out and tasted great (thanks to some suggestions from my Mom), but I have a bit of tweaking to do before it makes an appearance on Cookbook Cooks.
The beet pancakes were scrumptious. I am eating a leftover one as I write this post and I must confess that eating one the second day convinced me to get off my butt and post the recipe so you can make them too!
Savory Beet Pancakes with Yogurt-Mint Sauce
makes about 8 pancakes
1/2 cup plain yogurt (I used 2%)
1/2 teaspoon dried mint
1 tablespoon lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
a few turns of the pepper mill
1 1/2 cups of grated beets (about 3 medium)
1 cup of grated carrot
2 cloves garlic, minced
1/2 teaspoon salt
2 eggs, beaten
First make the yogurt mint sauce:
Then make the pancakes: