Devils on Horseback
Glazed sweet potatoes
These were really good too. They are another Thomas Keller recipe. They are cut into thick steak fry shaped wedges, placed in a single layer in a baking pan, pats of butter over the top of them, covered tightly with aluminum foil and then baked for 35 minutes (that can be done ahead of time). Just before serving dip one of the cut sides into brown sugar and back into the baking pan with the sugar side up and then placed under the broiler until it caramelizes. I thought it would have been fine with less butter and no sugar. The extra butter and sugar were good but not necessary.
I wasn't happy with this cake. It was OK but I was trying to reproduce the cake at The Milk Bar in NYC and I wasn't even close. I made a banana cake recipe from Martha Stewart and I found the Gianduja Chocolate at Whole Foods that I had never heard of before. It's a hazelnut flavored chocolate. I made the hazelnut praline crunchy bits. I thought the filling was almost caramel with the hazelnut chocolate mixed in so I made Dulce De Leche by slowly heating sweetened condensed milk and it slowly turns into a caramel color, texture and taste. So I mixed it into the chocolate that I melted and as I was mixing it, it started to seize up. I thought it would be OK but it ended up hardening too much and it wasn't the owy, gooey, deliciousness that the other cake was. The cake itself wasn't banana-ee enough and I made a cream cheese frosting that wasn't on the original (I am not sure what the frosting was). So we just have to go back to NYC so I can try it again and study it better.