Treat of the Week: 1950’s Carhop Cupcakes and a Modern Meatless Meal

While Bertie didn’t enjoy this past Sunday dinner as much as he did the dessert (doggies like their meat), I have to say that I enjoyed it immeasurably. My mother treated us to the ultimate meatless meal—a symphony of modern produce with firm roots in rustic cooking. 

We began with a feast of marinated and grilled giant portabella mushroom caps—served on ciabatta roles with a luxurious homemade tapenade of olives and sundried tomatoes. These were topped with imported Italian cheeses, fresh spinach and tomatoes. Sides of baby carrots glazed with pure maple syrup and sugar snap peas completed the meal which was exceptionally fresh, delightful and filling. 

Still, we found room for the next course which consisted of gorgeous, huge artichokes brimming over with my mother’s famous bread stuffing. They were delightful. You wouldn’t think that we’d have been able to eat another thing. But you’d be wrong. 

We finished the meal with what my mother called, “1950s Carhop Cupcakes.” With their pink and black polka dots, they really do look like something Ethel Mertz would have picked up at the corner bakery. Tender white cake cupcakes made from scratch have been iced with piped vanilla, chocolate and butterscotch frostings—allowing each little cake to have its own flavor and character. Don’t they look tasty? I wish I could share them with all of you.