It’s Spring. Well, here in Baltimore, it’s almost Spring-like. The blooming trees and occasional warm day have me contemplating spring cleaning. (Contemplating allows me to put off completing it.) You can wash your windows, winnow your facebook friends list to people you actually know, purge those piles of paper. And you can toss last year’s recipes and food ideas to make way for this year’s trends.
For example, NPR claimed that this year, cupcakes would be dethroned by pie. Pie is the new trophy dessert. Cupcakes, well, thanks for your service. Don’t let the door hit you on the way out.
I find this ungrateful. Shouldn’t we have some residual loyalty to cupcakes? Cupcakes got me through ugly breakups, cupcakes were there the night my husband and I had our first kiss. They were there at our wedding. They got us through law school.
But I understand. Sometimes you get an urge for something, well, a little different. Maybe even a little fruitier. And, oh, I do love pie. I baked a pie a week in an unairconditioned New York City apartment last summer. That’s a lot of love.
Luckily, there is a Big Love solution to this problem. There’s no need to be monogamous with dessert. We don’t need to divorce cupcakes to declare our devotion to pie. And then we can embrace whichever crazy food fad comes next. With toast having its moment, I think ambrosia is due for a comeback.
These cupcakes were made to celebrate an old friend’s new baby. Cupcakes might be soooo last year, but only cupcakes, we thought, would do. The menu wasn’t all stale and dated — we had plenty of vegetables, too, and NPR also says that veggies are the new pork. We kept the veggies to the party theme — baby potatoes, baby zucchini, tiny tomatoes, spring asparagus. I even put my culinary training to work and hand-made the hollandaise. But the cupcakes, drama queens that they are, stole the show.
Photo by Marie Zemler Wu