desperance: (Default)
[personal profile] desperance
Back ago in the olden times, a friend was having a party. "Chaz," she said, "can you make dessert for thirty?" Sure, I could. So I invented my creme brulee double surprise [spoiler: the custard is chocolate, and underneath are the world's most perfect preserved cherries, which I used to buy loose from a giant jar in the Italian deli across town].

It became a signature dish of sorts, but I haven't been able to make it since I came to the US, because (a) no blowtorch and (b) no access to the world's most perfect cherries.

Last week, Sur La Table opened a new store perilously close to us, and I had a gift card. Didn't know what I wanted, when we went in - but almost the first thing I saw was a little jar of the world's most perfect preserved cherries (Amarena Fabbri griottes au sirop, since you ask). So of course I bought those and a blowtorch, and the chocolate cremes brulees are now in the oven, baking slowly in a bain marie. It's only a first step, because I cannot remember my old recipe, but little by little, trial by error, I'll get it right again.

And in another experiment there's a pork loin rubbed with smoked paprika and garlic, sitting on a bed of rosemary in John's old electric smoker in the yard. And as soon as the oven's free I'll bake some sesame buns, and...
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
Account name:
If you don't have an account you can create one now.
HTML doesn't work in the subject.


Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.


desperance: (Default)

June 2017

1112 1314151617

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags