Honey Carrot Cake

I often bake sweet goods for people who prefer not to eat processed sugar. It's hard to find or come up with good recipes that don't include white or brown sugar, the taste and texture are often lacking. Because recipes for baked goods are formulas, it's not that simple to substitute a liquid sweetener such as honey, maple syrup or molasses, because it changes the makeup and consistency of the dough and throws the recipe off. 

Sugar not only adds sweetness, it also adds tenderness and fineness to the texture; weakens gluten, making breads and cakes more tender; gives cookies, quick breads and cakes color; retains moisture for a longer shelf life; and provides food for yeast.

I have found that the moist cakes made with vegetables or fruit, like carrots or bananas, do well with honey. This carrot cake tastes as good as the real thing, and the cream cheese and honey frosting is as tasty as using powdered sugar. It's quick and easy to make too.

Honey Carrot Cake
(Serves 8.)

• 1/2 cup honey
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup sifted flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup grated carrots
• 3/4 cup chopped pecans or walnuts
• Cream Cheese & Honey Frosting, recipe follows

Preheat oven to 350°F.

Honey Carrot Cake

In a medium bowl, beat the honey and oil together until smooth and creamy. Add eggs, one at a time, and mix until well blended.

In a separate small bowl, mix the flour with the salt, baking soda, cinnamon, and ground cloves. Add flour mixture to creamed mixture and stir until mixed. Fold in the carrots and nuts.

Pour batter into a greased 9-inch square or round cake pan. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.

Cool 10 minutes in the pan then reverse onto a cake rack. Cool completely before frosting.

Cream Cheese & Honey Frosting
• 8 ounces cream cheese
• 1/3 cup butter
• 1/2 cup honey
• 1/2 teaspoon vanilla

Beat the cream cheese and butter until smooth. Add the honey and mix well. Add the vanilla and beat until frosting is light and smooth.

Side Trip to Bratislava, Slovakia

We had visited Vienna, Austria in the winter and it was absolutely magical. The beautiful lights, the Christmas markets, the charming window displays, and the overall joy of the season combined for a wonderful time. We did miss out on the warm weather activities though, so we planned to return in the summer one day.

Streets of Bratislava

A few years later we did return on an Austrian vacation. We booked extra days in Vienna to have plenty of time for a little day tripping. Our first trip outside the city was to Bratislava, the capital of Slovakia.

Slovakia was not on our bucket list but, with its capital sitting so close to Vienna, the decision to spend a day there was a no brainer. Being able to visit a new country from a base in another is an extra travel bonus. Day tripping is such a great way to explore, especially if it is to a place one would not otherwise visit. We chose to go on a Sunday as there are many more shops and places open in Bratislava on Sundays than there are in Vienna.

Slovakia is part of the European Union and is a Schengen state, meaning there is borderless travel to other Schengen states, making the trip from Vienna, also within a Schengen state, a breeze. The country uses the Euro (€), so there is no need to exchange currency while there.

St. Michael's Gate

We took the train from Vienna’s main station to Bratislava’s Hlavná Stanica, which is within walking distance to the old town. The other station, Petržalka, is located in the suburbs and is less convenient for tourists wanting to visit the old town. It is an easy trip, lasting only about an hour.

During the communist era, Bratislava’s old center was neglected and run-down. Toward the end of the 1990s, ten years after the fall of communism, the town began a revitalization. The old town’s buildings were fixed up and the streets were pedestrianized, creating the charming center it is today.

There are a few sites worth seeing, but Bratislava’s main attraction is the town itself. From wandering the lanes lined with colorful buildings to popping into a posh boutique to enjoying a coffee at a lively outdoor café; the old town center is the reason to visit.

St. Michael's Gate, Michalská Brána, is the only preserved city gate from the medieval fortifications. It is among the oldest buildings in town. The roof of the original gothic tower was built in the mid-14th century and was modified between 1753 and 1758 giving it its current baroque style. The 51-meters tall tower has seven floors and offers a sweeping view from the upper terrace.

Old Town Hall

Michalská Street, the main drag through the gate, is made for strolling with its shops, restaurants, and cafés. Inviting passages, courtyards, nooks and crannies are worth a peek, and some entice with more coffee shops and small boutiques.

The Main Square, Hlavné Námestie, marks the center of Bratislava’s old town. The pretty fountain honors the coronation of Maximilian II, when Slovakia was part of Hungary and under Hapsburg rule. The Old Town Hall, with its yellow tower, dominates the square. The hall's passageway leads to a beautifully restored courtyard and the entrance to the City History Museum, Múzeum Mesta Bratislavy.

Schöner Náci

I’ve often mentioned how much I enjoy a city museum. They are usually well done, have a reasonably priced admittance, are rich with artifacts and exhibits, and provide a good chronological understanding of a city’s history. Bratislava’s city museum is no exception and worth a stop.

Continuing through the courtyard sits Primate’s Square, Primaciálne Námestie, and Primate’s Palace, Primaciálny Palác. Dating from 1781, the palace is a restored French-Neoclassical mansion which was once used as the archbishop’s residence. It is now the new town hall and boasts one floor of exhibits including state rooms, paintings, and tapestries.

Čumil

Classic cafés line the main square including Kaffee Mayer, which has been selling baked goods and coffee since 1873. In front of the Kaffee stands one of Bratislava’s beloved whimsical statues, Schöner Náci. The statue of the man tipping his hat pays tribute to one of the town’s characters from years past.

Restaurants & Cafés Abound

Laurinská Street is the town’s fashion hub and entices with fun, unique boutiques perfect for finding gifts or to do a little personal shopping. Further down one finds another bit of whimsy, the Čumil, a statue of a playful little guy popping out of a manhole.

The Old Market Hall, Stará Tržnica, was built in 1910. It still houses a busy market on Saturdays and is also a popular venue for concerts. Market square is a bustling outdoor gathering spot for all to enjoy.

For a taste of Slovakian modern art, the Nedbalka showcases a comprehensive collection from the late 1800s up to the present in a multi-level gallery.

As mentioned above, restaurants and cafés abound in Old Town Bratislava. A day trip should definitely include a leisurely meal outdoors on a lovely square, a cozy cobbled alley, or a tree-lined street.

We spent a most enjoyable day in Bratislava. We weren’t sure what to expect, but we found the town to be charming and the people friendly and welcoming. It is such an easy trip from Vienna, there is no reason not to go and have a pleasant day away from the crowds.

Salmon Cakes with Red Pepper Cream

We love wild salmon ... baked, grilled, smoked, sushi ... we eat it once or twice a week. Notice I mentioned "wild" salmon, as I don't buy farm-raised. There is a big debate over wild versus farmed-raised. Some claim, while wild salmon is very good for you, farmed is not a healthy choice. Others claim there is no difference between the two.

So it is a matter of preference, but I prefer the wild. I find it to be more flavorful and I don't like the idea that the farmed salmon is fed unnatural man-made pellets that include red dye to recreate the red color found naturally in wild salmon.

Moving on ... sometimes I bake a larger piece of salmon than we need for dinner. When I have these leftovers, I wrap them up and toss them in the freezer. Later, when in need of something tasty and easy for dinner, I thaw out the salmon and make these salmon cakes.

They are absolutely delightful, and I can't think of a better way to use up leftover cooked salmon. The red pepper cream is icing on the cake. 

Salmon Cakes with Red Pepper Cream
(Serves 6 as a main course or 12 as a starter.)

• 1/2 cup fresh parsley leaves
• 4 green onions, or 3 shallots
• 2 cups fine fresh bread crumbs
• 2 eggs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoon freshly squeezed lemon juice
• 1 pound of flaked cooked salmon
• Salt and freshly ground black pepper, to taste
• Vegetable oil for sautéing
• Red Pepper Cream (recipe follows)

Salmon Cakes with Red Pepper Cream

Combine the parsley and onions or shallots in a food processor and chop fine. Add 1 cup of the bread crumbs, the eggs, melted butter, mayonnaise, mustard and lemon juice. Pulse on/off several times until well mixed. Add the salmon and process briefly to combine. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes or as long as overnight.

Shape the chilled salmon mixture into 12 round or oval patties about 1/4 to 1/3 inch thick. Dip them in the remaining bread crumbs, patting to coat all sides completely. Let stand for 5 minutes.

Preheat the oven to warm, about 200. Line a baking sheet or ovenproof dish with several of paper towels.

Heat 1/4 inch of vegetable oil in a large sauté pan or heavy skillet over medium-high heat. Sauté the patties, a few at a time, turning once, until golden and crisp on each side, 1 to 2 minutes per side. Remove with a slotted spatula to the paper-lined baking sheet and place in the oven to keep warm. Cook the remaining patties, adding more oil as needed. Serve as soon as all the patties are cooked, with the Red Pepper Cream, or sauce of your choosing.

Tip: Form the salmon mixture into bite-sized balls, sauté and pass on a tray with toothpicks and a sauce for dipping.

Red Pepper Cream
(Makes about 1 1/2 cups, enough for 4 to 6 servings.)
• 1 jar of roasted sweet red peppers (about 4 peppers), roughly chopped
• 2 cups heavy (whipping) cream
• Salt and freshly ground black pepper, to taste

In a saucepan, combine the peppers and cream over medium heat and cook until the cream is reduced by half, about 8 minutes. Transfer to a food processor or blender and purée until smooth. Season to taste with salt and pepper. Return to saucepan and reheat over low heat before serving.

Tip: Instead of roasted red peppers, grill or broil 4 or 5 large vine-ripened tomatoes until soft. Peel, seed and chop the tomatoes. Add to the cream and finish as above.

Black Bean, Corn & Chicken Salad

As the days are getting warmer, lighter meals and salads are the way go. This is a very versatile and tasty dish that is just packed full of good, healthy ingredients. Instead of a salad, add some cheese and make quesadillas. Leave out the chicken and serve as a side dish or a dip with corn chips, or use as a topping for chicken or fish... anything goes.

Black Bean, Corn & Chicken Salad

(Serves 8.)

• 2 cups cooked or thawed frozen corn kernels

• 1 13-ounce can black beans, rinsed & drained

• 4 scallions, thinly sliced

• 1 red, yellow or orange bell pepper, cored, seeded & diced

• 3 cups cooked white-meat chicken, cut into bite-size pieces

• Juice of 2 limes (about 3 tablespoons)

• 1/4 cup olive oil

• 1 teaspoon ground cumin

• Salt & freshly ground black pepper, to taste

• Tortilla chips (optional)

• 1 avocado, peeled & diced (optional)

Spicy Black Bean, Corn and Chicken Salad

In a large bowl, combine the corn, black beans, scallions, bell pepper, chicken, lime juice, olive oil, cumin and salt and pepper to taste, stirring well.

Cover and refrigerate for 30 minutes or up to 1 day ahead.

Before serving, stir to redistribute the dressing.

Serve with tortilla chips and diced avocado, if desired.

Hot Artichoke Dip

This is an easy and delicious spread that everyone seems to like. It is, perhaps, my favorite of all the dips and spreads I make. The Worcestershire and hot sauces lend a nice kick to the tangy artichoke hearts.

Hot Artichoke Dip
(Makes 1 3/4 cups.)

• 1/2 cup mayonnaise 

• 1/4 cup grated Parmesan cheese 

• 1/4 cup fresh Italian parsley, chopped 

• 1 teaspoon Worcestershire sauce 

• 4 drops hot pepper sauce 

• 1 can (8 1/2 ounces drained weight) water-packed artichoke hearts, drained and chopped coarse 

Heat oven to 350°F.

Hot Artichoke Dip

Mix mayonnaise, Parmesan cheese, parsley, Worcestershire sauce and hot pepper sauce in a medium bowl until well blended. Fold in artichokes. 

Spoon into ungreased 2-cup oven-proof serving dish. Bake 20 minutes or until dip is hot and bubbly. Serve with crackers or toast.