90 SIDELINES FEBRUARY 2014
FOR HORSE PEOPLE • ABOUT HORSE PEOPLE
Decadent Spiced Chocolate Cake
Ingredients: Four ounces of good quality chocolate, 1/2 cup
of butter, unsalted, 3/4-cup sugar, three eggs, 1/2 cup of cocoa
powder, sifted, 1/2 teaspoon of cinnamon, 1/4 teaspoon of salt.
Preheat oven to 375 degrees and butter an eight-inch springform
pan. Line bottom with parchment paper and butter paper.
In a large bowl, melt chocolate with butter, stir till smooth.
Whisk sugar into chocolate mixture. Add eggs one at a time and
whisk quickly to incorporate. Add cocoa powder, cinnamon and
salt into chocolate mixture, whisking till just combined. Pour batter
into pan and bake for 20 minutes, or until top has formed a thin
crust. Cake will be domed, and during cooling will invert.
Once cooled, dust with powdered sugar and cinnamon. Best
eaten with ice cream and/or fresh fruit.
Photos by Kat Wojtylak
Pecan Crusted Tilapia
Ingredients: 1 1/2 cups of pecans, two tilapia filets, three
tablespoons mustard, preferably Dijon (divided), two tablespoons
mayonnaise, a quarter cup of sour cream, two tablespoons of
honey.
In a non-stick skillet on medium heat sans oil, heat pecans.
Cook four to five minutes, stirring frequently. Remove from heat
and cool completely.
Preheat oven to 350 degrees. Line a baking sheet with a Silpat
mat or parchment paper. Brush oil lightly over surface.
Place pecans into a food processor and grind down. Place them
into a small bowl and set aside. In another small bowl, combine
mayonnaise and two tablespoons of mustard. Salt and pepper
the Tilapia filets. Coat a Tilapia filet in mustard mixture. Place into
pecans and coat evenly, lay onto baking sheet. Repeat process.
Bake filets for 8-10 minutes. Meanwhile, in a small bowl combine
remaining mustard, sour cream and honey. Place mixture into
a Ziploc bag and snip the edge to be able to drizzle over filets.
Serve immediately.
By Kat Wojtylak
“There is no love sincerer than the love
of food.” – George Bernard Shaw
What a smart man! Of course, I’m probably biased and
a bit obsessed with food, but we do need food to survive.
In saying it out loud however, I think it should be more
than just survival instincts. When was the last time you
sat down for a meal without the phone, iPad, computer or
TV running? Honestly I’m as much to blame as the next
person. I’ve lived in Missouri a year and I’m just getting a
dining room table. It’s kind of pathetic, really.
This “revelation” to savor the moment applies to our
horses, too. You may be competing in South Florida right
now with barely a moment to spare. Between traveling,
work and/or school, training both at the gym and in the
saddle and then competing, what’s left of the day gets
quickly lost. Just typing that schedule out in that sentence
was exhausting! For those up north or in cooler climates,
we work or go to school, and a few nights a week we
manage to get out to the barn. We brush our horses down
in record time, hop in the saddle and head home. There is
little time left to enjoy and savor any moments no matter
what our zip code is.
Our recipes this month are elegant looking, but relatively
effortless and you can enjoy them at home, whenever
you make it there. Both the Pecan Crusted Tilapia and
Decadent Spiced Chocolate Cake are baked, not fried,
and don’t contain any gluten so it’s great on your waist.
Whether you’re with company or by yourself, these recipes
can hopefully give you back a few moments of bliss in the
kitchen, but also some great time to reflect and savor the
moments. And this is just exactly why I love my tagline, “to
full plates and eating your tarte out.”
About the writer: Author Kat Wojtylak is a horse
enthusiast turned food blogger. She maintains a day job
in the horse world handling marketing and brand support
to various companies, while enjoying her evenings and
weekends writing recipes and blogging all about her
culinary experiences. Visit her blog at EatYourTarteOut.
com or email her at
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Good Food Hunting
Decadent Spiced Chocolate Cake with ice cream.
For the Love of Food
Pecan Crusted Tilapia with steamed asparagus and buttered
lemon red rice.
