Sunday, January 9, 2011
Joe's parents flew in to Arizona on Christmas evening, and we decided to greet them with a festive dinner. Living within the constraints of a limited kitchen (as in, there's no mixer) and not wanting to buy a bunch of ingredients that we'd never use up in the three weeks we're here, I opted for the simplest of desserts: a chocolate cake.
The meal was a lamb leg, marinated in chipotle, adobo, and lime accompanied by roasted root vegetables and a citrus/serrano pepper/cilantro salad. In keeping with the southwestern theme, I found this lovely (and adventurous) Mexican chocolate cake (balsamic vinegar in your cake, anyone?) online from Pink Bites. I also found a tiny tiny bundt pan in the cupboard! Home. Free.
I made the glaze from the recipe too (YUM). And then sprinkled pomegranate seeds on top.
Because nothing says Christmas like the juicy red garnet seeds of the pom. Nothing.