for great containers!
Last night, after spending the afternoon at Babson College at a culinary entrepreneurship seminar, I was treated to dinner at The Farmhouse in Needham.
A beet salad with fresh greens, pistachios and a goat cheese croquette followed by Nantucket Scallops with exotic mushrooms on a cauliflower/purple potato puree were divine. And then came dessert.
I immediately homed in on the butterscotch pudding with toffee pieces on the small dessert menu while my little dining companion went for the carrot cake — and most of her father’s chocolate caramel tart!
Carrot Cake in a Jar
The layers of carrot cake and cream cheese frosting were served in a small preserves jar, reminiscent of the trendy “Cupcake in a Jar” concept. It was very cute — although the cake was too dry and the frosting too sweet.
The butterscotch pudding was quite tasty but too thin in consistency for my taste. However, I can forgive all that for the way it was served. The Farmhouse’s pastry chef gets big ups for creativity in presenting the pud in
American Gothic Butterscotch Pudding
another type of canning jar with its rubber-ringed lid.
What’s the coolest way you have eaten a favorite dessert? BTW, chocolate chip cookie dough has gone so mainstream it doesn’t count. Let me know. I’m always looking for new ideas!
Tags: #BostonSuburbs, #LauraRaposa, #TheFarmhouse, #TheFoodsmith, Butterscotch, Cake, Dessert
Mmmm they all look divine! Sad about the state of the carrot cake though – a personal favorite of mine and a key part of the story of my courting of my wife. Congrats on the beautiful website! – Glen G
Thank you, Glen! I appreciate your feedback since I know you look at a LOT of sites all day! xoxo Laura