Meat Cake and Beer Making

What happens when I leave my husband alone to plan a dinner menu while I'm at work? Meat cake, that's what happens.

A few weeks ago, Joe and I went to Crow Book Shop in Burlington, VT. While I was there I found a copy of David Burke's book David Burke's New American Classics for sale. I purchased it because Joe and I had just been to David Burke's restaurant David Burke and Donatella in NYC the week before and like it. Joe was really excited to see the book because of one recipe in particular; the Meatloaf Bundt Cake. I knew Joe would find a reason to make that cake as soon as possible. The following Sunday, I got a call at work saying we had company coming over and asking "do we have any croissant dough in the freezer?" It was meat cake time. Luckily we did have croissant dough in the freezer because I made the croissant recipe from Baking with Julia a couple of months ago and froze the extra dough.



That night, I came home to what can only be described as a glorious meat cake. It was a sight to behold that's for sure, and the taste was amazing. I know for a fact Joe will be making this again... looks like I should start making more croissant dough.

In addition to making meat cakes, Joe also likes to make beer. On Saturday, he and a friend make two batches of beer at our place. One pale ale and a dark brown ale. I can't wait to see how they turn out.