Saturday, June 4, 2011


Had to back away from the Van Gogh re-edification project. Thought of the Alexander McQueen exhibition in short spurts. Came up with a few really refreshing and tasty ice pop ideas. And one sweet li'l truffle named Blueberry. I was tinkering around with the blueberry filling of last week's pie. The blueberries, sugar, cinnamon, and lemon juice was cooked down down to a thick and juicy compote-like consistency. Swirled with fresh frothy cream, it was a beauty to behold. Although sweet, creamy, fruity, and lovely to taste it is not the summer thirst quencher that the mango-lime-strawberry popsicle is.
The leftover pie filling was the starting point for a delightful new truffle flavor. The replayed image of a wedge of blueberry pie in a beautiful puddle of vanilla bean flecked ice cream led me to fill vanilla bean infused white chocolate ganache with tiny spoonfuls of soft jammy blueberries. I had to hold back on the inescapable sweetness and introduce a dark and slightly bitter note in the form of the dark chocolate coat it wears. But the dusting of cinnamon graham crumbs takes it back to it's homey dessert origins. The initial response has been overwhelmingly positive.
Recognizing where chocolate was most needed, a few bonbons were quietly slipped into a few needy hands, as all eyes were focused on our First Graders who performed so well onstage. The smiles and the deep sighing is all that is needed to know. However, the tale of a terrible day full of in-law friction, morphing into a fine day after enjoying the truffle, was happily received.
The fish in chips recipe made for the kiddles the other night needs a lot of work, but might be something in a few more tries. The mac 'n cheese is solid- especially when topped with french fried onions.
As for Hub's birthday Open House, we are not on the same page. Considering it's next week- we need to figure it out. Being a man who is turning 40, he wants to eat red meat and celebrate his deepening masculinity, while beating his chest. Visions of fat slabs of beef and stein's filled with ale fill my head whenever his ideal birthday party is imagined. But when left to my own devices, bowls of fresh,crispy green salads thinly slicked in flavorful aromatic dressings occupy my vision. And platters of cheeses and fruits, and every kind of bread to soak up the pitchers of fruity sangria's and exotic punches. Of course, all of this is just biding time until Dessert. A table covered in jewelled toned pies (blueberry, strawberry, peach), A tall and proud chocolate layer cake, a devious little chocolate tart, a couple cream pies (key lime, banana peanut butter). Of course a sturdy bundt ( Lemon? Maple Pecan?), caramel sandwich cookies, salt caramels with pink peppercorns (?!) an assorted truffle platter, shooters of butterscotch pudding. And a fanciful cheesecake.
The obvious question is how to coalesce the two? How to make it work without too much dissonance? Serve the sangria in beer steins? Make a garden deli party? Trays of meat tastefully arranged and garnished, served alongside finger friendly potato knishes, and bowls of fresh green salad, and an gourmet inspired cole slaw- OK, maybe, but dessert is all mine.

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