MEDLEY “We used a vegetable medley of broccolini, carrots and beets. Using a butter glaze on top is a definite must!” exclaims Nataly Stein of Great Dane Baking Co. in Los Alamitos, Calif. Pair It With: “We occasionally add a hazelnut truffle, which tends to bring out the flavors of the roasted vegetable,” says Stein.
PHOTOGRAPHY BY NATALY STEIN
Chef’s Notes: “The base of the ‘cake’ is best as a cornbread, though we have used a regular vanilla cake recipe to play with tastebuds. In that case, we use a cream cheese icing and a bit of caramel or blackberry compote to hit the sweet tooth as well as make this into a nice side dish with entrées.”
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