The theme of last nights dinner party was Hot n’ Cheesy mostly because I was making mozzarella and potato fritters and Lasagna and Caesar Salad and Bluefish Pate – all of which contain cheese. Tho not all hot. Still I thought I’d lean into my inner Hooters and with Hot n’ Cheesy. Which reminds me of this place I used to pass on my way to school called Sit n’ Eat only I think I might say that the food at our place is a little bit better anyway I digress.
In preparation for this dinner I made Passionfruit Curd and Goat Milk Cajeta which I was going to use to fill eclairs, then at the last minute I got cold feet about the eclairs and changed my mind – instead I made Almond Cake, which I usually make as a single layer, but this time split up into two 9″ cake pans – then Cajeta became the filling. The curd was going to be made into tartlets, but at the end of the day that seem like overkill, even to me! The Almond Cake turned out to be the perfect cake to layer because it doesn’t dome, the layer fit together perfectly and looked great – I put a simple Chocolate Glaze over it and voila! The Cajeta I made this time with sea salt and a Vanilla bean, it was indeed the most over the top and successful layer cakes I’ve ever made – and you can see from the picture there wasn’t much left over.
The other highlight of the meal were the fritters/croquets, a recipe I got from the Food and Wine site and tripled. The only problem I had was that the oil can’t do 50 fritters I’d say by fritter 30 the oil was done. So if you want to make these in bulk get lots of oil. Well worth it though crispy hot cheesy, but not too much so as the potato really was the thing that kept everything together.