Foodview: Carrot Cake Muffin

Many a changes happen in life, big changes that you need to stop and really take time to remember. These changes include going from middle school to high school, going on your first date, going from being single to being married, and greatest of all, Harvest Moon acquiring a new muffin choice. Yep, that last one is up there pretty high.

I was plated a Carrot Cake Muffin while I sat at the bar. What inclined me to write a blog post on it was the bit of icing I saw peaking out of the top of the muffin. I mean, who can resist a muffin stuffed with icing, right? I pulled off a piece of the cakey top and gave it a taste. It had a light carrot taste in it with bits of actual carrot shreds. Piecing it apart revealed slightly moist bread with walnuts and raisins throughout. From top to bottom of this fluffy masterpiece, there was taste and texture that made it more than just a nice looking hunk of carbs. The bread was rich in taste, and a perfect portion for an afternoon treat.

 A narrow filling of sweet and nutty tasting cream cheese icing plunged itself into the center of the muffin. The amount wasn't too much, which is good considering I want to experience a muffin, not a water balloon filled with icing that will explode upon touching it. It's not a cream filled doughnut of death. The cream cheese goes a good three-fourths of the way to the bottom of the muffin, but again, don't eat it because you are just dying for a hearty fix of cream cheese icing; the icing is more of a touch, not the whole sha-bang.

With raisins, carrot, and cream cheese icing, I would say that the dominant adjective for this muffin would be sweet, maybe even sacchariferous. I mean, it's not a rush of sugar or anything, but it's not like you would want to eat one of these for breakfast. I'd recommend it as a snack to take back to the office with you, a snack that will make all your co-workers quite jealous. ;)

~The Harvest Crier~

Foodview: Carrot Ginger Soup

With stars in her eyes, chef "newb" (Keara) wowed all of us with her incredible creativity in the kitchen. She really did come bursting onto the scene. At one point, I saw her sitting vis-a-vis with Nate and Kelley at the interview table, then next thing I knew she was in the back flogging ingredients into delicious submission! In my opinion, she certainly has proven herself around here!

Last week, I was able to try one of her dishes. As I sat down at the sheen, reflective concrete counter of the Moon's new bar area with note-taking paper and ready pen, I was presented with a steaming bowl of Carrot Ginger Soup. It had a creamy texture with a bright orange color to it. Resting on the surface of the thick orange soup was a sprinkling of dried-cranberries (craisins) which I stirred into the soup with eager spoon.

Funny story, I once tried eating straight ginger simply because it looked healthy and I was hungry. I learned very quickly not to take honking bites out of ginger root systems and never have since then. Other than that tearful memory, I don't really have experience with ginger. And yet, I could detect a pleasant hint of it from the first bite to the last. The ginger and the carrot sensations gave me the slight impression of sweet potatoes, but not an exact comparison. While carrot is a sweet vegetable, it wasn't the sweetener of the meal. The carrots served as the base or body of the soup. It gave it a texture that made the bowl far more than just a serving of broth, but a thick, heavy soup perfect for filling you up on a rainy day. The ginger in the soup gave it a little bit of a bite, adding some character to the meal. It was the dried cranberries that served as the sweetening morsels and brought the taste and texture into delicious harmony.

Adjectives to describe this meal are as follows: filling, sweetened, colorful, different, vegetarian, comforting, diverse, textured, and warm. If you've been looking for a soup that will fill you up, you've come to the right place. Very good, and I was very full by the end.

~The Harvest Crier~