Celebrating Birthdays

Today, we celebrated Joyce and Sally's Birthdays

With lunch

Out

in Lamar, Missouri

(famous for being Harry Truman's birthplace)

At a place called Cap's Cabin

It's recently moved from a teeny cabin

(hence the name)

to a bigger space in downtown Lamar

It was full on a Tuesday lunch

Lamar is about 40 miles from home

Cap's Cabin is  famous for . .  .

Fish and chips

(the best I've had outside of England)

I favor the flounder

It's served with Midwestern coleslaw and hush puppies

After, we came back to Linderhof

to celebrate birthdays

In the dining room

With the Aynsley Pembroke

And the lace tablecloth

Coffee and cake

Birthday cake

Without candles!

The cake is an Italian Cassata cake

Simple and easy to make

 A make ahead cake

I like those

All set for when we come back from Lamar

Slices of Birthday Cassata 

with freshly brewed coffee

And presents (a dozen cranberry pecan rugalach) and cards!

BIRTHDAY CASSATA

2 c. Ricotta cheese

1/4 c. sugar

2 T. liqueur (sherry, brandy, Amaretto, I used Maraschino liqueur)

1/4 c. finely chopped candied cherries

1/4 c. mini semi sweet chocolate chips

1 pound cake (I used Sara Lee frozen)

CHOCOLATE GLAZE:

1 c. mini semi sweet chocolate chips

1 t. instant coffee dissolved in 1/4 c. boiling water

6 T. unsalted butter, cut into 8 pieces, chilled

sliced almonds for garnish

Combine ricotta, sugar, liqueur and mix until silky.    Fold in candied cherries and 1/4 c. semi sweet chocolate chips.    Set aside.

Cut pound cake in half horizontally using sharp serrated knife.    Cut each half again horizontally.    Place pound cake on serving platter.    Spread 1/4 ricotta mixture evenly over cake.    Repeat procedure twice.    Top with remaining cake layer; press lightly to compact layers.    Cover with plastic wrap; chill at least 2 hours.

Meanwhile heat 1 c. chocolate chips and coffee in top of double boiler over hot, not boiling water.     Stir constantly until chocolate is melted.    Add butter pieces, one by one, stirring constantly, until all butter is added and melted.    Remove from heat; let cool to spreading consistency, about 2 hours.    Spread top and sides of cake with chocolate frosting.    I garnished the cake with sliced almonds on top.