Well, you guys are AWESOME. The first-anniversary party on Tuesday night was absolutely perfect. A huge THANK YOU to everyone who came out — I’m still glowing and totally overwhelmed by all your support, not just this week but for the last year. I especially would like to thank Heather and JeffPine Box Rock Shop for letting a total stranger throw a party in their bar; Jocelyn, Jeremy and Emily from Pearl and the Beard for picking the tunes (come hang with me at their show on Feb. 16!); my friend Tony for helping me make 300 tiny cupcakes and keeping me sane; and the amazing Missy Kayko for lending her badass design talents to the event poster. Check out a few photos from the party below, and find the rest on ETB’s Facebook page. (All photos here by Evan Daniels except for top photo and the first two after the cut). The bar recreated Jocelyn’s Good Winter cocktail and it was amazing; and you guys made a pretty decent dent in those cupcakes… but I don’t think the eMusic office was complaining about the leftovers on Wednesday!
I’m also sharing the recipe for the vegan red wine chocolate cinnamon cupcakes I made; recipe at the bottom! (Blood orange cupcake recipe coming later…)
Red wine chocolate cake with whipped cream and mascarpone topping and red wine–poached pears (recipe here)
When I first heard The National maybe about three years ago, I disliked by frontman Matt Berninger’s voice and wrote them off immediately (and quite unfairly). When I returned to their music last year, around the release of their album High Violet, I finally got hooked and wondered why I was so put off by them in the first place; although since then I’ve certainly acquired a taste for a wider range of voices. Anyway, I spent a lot of time with 2005’s Alligator, which has become my favorite album of theirs. I knew I had to make something based on the song “All the Wine,” partially because, like The National, it took me a few tries to call myself a wine fan, too. (Now, while I still hardly know anything about wine, I do love it and drink it quite often.)
When I saw Smitten Kitchen’s recipe for red wine chocolate cake, I knew it was a perfect match for this band, but I had to take it a step further by not only topping it with Deb’s suggested mascarpone whipped cream, but also with pears cooked in more red wine. The cake itself is dense and rich and one bite goes a long way (the wine flavor does not disappear after baking), while the toppings give it a more complex mix of flavors. It’s similar to how The National’s music can be lyrically dark and sonically layered, but it’s contained and sort of coiled up, rather than exploding in every direction. Not to mention this is decadent and self-indulgent, just like “All the Wine”‘s chorus of “And all the wine is all for me.” Don’t feel bad, though, just indulge in this one. I made it for my dear friend Jena’s birthday because she totally deserves all the wine. It was served at our housewarming party last month, and there were only about two pieces left over.