Tag: Molasses

Restaurant Review: The Sugar Cube

The Sugar Cube // Serious Crust by Annie Fassler

The Sugar Cube // Serious Crust by Annie Fassler

Not too long ago, The Sugar Cube was a little pink and brown cart, sitting outside Lardo’s eastside location. It was good, but you couldn’t do too much in the space of that cart. It was smaller than most that you see around Portland, and I certainly can’t imagine trying to frost a cake in there.

Now, The Sugar Cube has taken over a small, bright space on NE Alberta. (Warning: my grainy, dark iPhone pictures don’t quite do it justice.) There aren’t a lot of seats, but it seems to be enough, and coming here on a weekday morning to meet a friend for coffee and pastries, when it’s relatively quiet, makes you feel like you’re in on a very delicious secret. I was more than excited when my friend Elaine suggested it for coffee and pastries.

The Sugar Cube // Serious Crust by Annie Fassler

The Sugar Cube // Serious Crust by Annie Fassler
The Sugar Cube // Serious Crust by Annie Fassler

The best part of their new shop is that the kitchen is twice the size of the front room, meaning pastry master Kir Johnson now has the space to make sugar sing. And boy, does it hit some high notes. I was there for breakfast, so I didn’t get any chocolatey or dessert-y treats, but I did indulge in the spiced buttermilk cornbread.

More like a slice of spice cake, but with the perfect notes of cornbread, it was doused with a unique salty molasses butter, which balanced out the sweetness perfectly with some more spice and salt. Elaine had the savory strata with mushrooms, heirloom tomatoes, and both goat and cheddar cheese. Delectable. And of course I brought Jonah home a couple of jammers – one was oat filled with strawberry rhubarb jam, and the other was poppyseed filled with a lemon curd.

Next time, I’m going for the sweets no matter what time of day it is. The ultimate brownies with olive oil and sea salt look too good to pass up.

Delicata Squash and Tofu with Miso & Molasses

Delicata Squash and Tofu with Miso & Molasses | Serious Crust by Annie Fassler

Update October 2017: I made this recipe again for dinner last night, after seeing squash at the store and wanting to EAT IT ALL. One of the things about the re-design that happened about a year ago on this blog, and about having a blog that has been going for about six years now, is that I look at old pictures and old writing and I just cringe. So I took new pictures, gave the post a little love, and am sharing it again with the world. This is one of my absolute favorite fall dishes: it uses lots of Asian ingredients (miso, soy sauce, sriracha), delicata squash (my personal favorite), and greens (which means it’s healthy, right?).

When Jonah and I returned from Thanksgiving, we were in the mood for something wintery, but a little on the healthier side. Let’s just say that the weekend was full of heavy food and indulgences, as Thanksgiving is supposed to be. I found a dish on 101 Cookbooks a while back that I’d always wanted to make, so we pulled up the recipe, made a quick run to the grocery store, and whipped up this squash and tofu cooked with miso and molasses. It can be served with rice, but I recommend some roughly chopped arugula, like the recipe says.

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