Serve these little protein-rich cakes with Braised Kale, Carrots, and Shiitake Mushrooms for a lovely dinner. The leftover dipping sauce from this dish goes wonderfully with a vegetable stir-fry or as a salad dressing.
“The first time I arrived on campus, I stumbled upon a cool-looking place to get a cup of coffee:
Claire’s. Little did I know what a positive impact this special place would have on my time at Yale and beyond. Claire’s quickly became my respite to celebrate personal and academic achievements as well as to “drown my sorrows” ... in a cup of hazelnut coffee and, of course, a slice of that legendary Lithuanian Coffee Cake (always with frosting)! I completed my college thesis largely at Claire’s at the middle table looking out on the Green. And here I am today, twenty—three years later and still at the same table. I live in Boston now but travel back to Yale periodically. And no trip is complete or possible without going to Claire’s. Today the Lithuanian Coffee Cake/hazelnut coffee combination brings me back to that twenty-something-year-old guy, and I am instantly reminded that life is great!”
Dennis Pardo, Yale Class of 1988
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