Thursday, November 15, 2007
That's chocolate up there, not coffee. This is what happened:
My friend and neighbor Mirem suggested we do a swap on Thanksgiving. Twice the food, half the work, right? Plus, she's a couple days ahead of me in the planning department and already has some great ideas.
We're just swapping a couple of things: I'm bringing her a bowl of fennel salad, and a turkey, having volunteered to be the one to brave the crowds at the Food Coop for heirloom birds. In return, Mirem is making for us: a squash or sweet potato dish, plus little tiny pots de creme au chocolate, to be served with pumpkin spice cookies. (It might seem like this trade is skewed in my favor, and maybe it is, but I will say that the Food Coop is going to be an utter madhouse for the next 6 days.)
Shot glasses de creme for Thanksgiving! I love this idea. Little tiny glasses, not big gluttonous vats. I don't believe my children have ever had these, and I have a feeling it's going to be a memorable occasion. Between pumpkin pie and chocolate, I think I know which one we'll all go for first.
Here's the recipe Mirem uses. She swears it's absurdly easy:
CHOCOLATE POTS DE CREME
6 oz semi sweet chocolate, chopped
1 tablespoon liqueur - rum, Cointreau, Grand Marnier -- or espresso
Alternate: 1 teaspoon vanilla
1 cup heavy cream, scalded
Put chocolate in blender, add egg, blend. After a lot of noise and drama on the part of your blender, you will have a mixture of finely chopped chocolate and egg. Add the scalded cream in a slow stream, with the blender running. Add liqueur or vanilla. Pour into 8 demi-tasse cups or 12 shot glasses. Let set in fridge for at least 6 hours or overnight.
Garnish with whipped cream, or a reference to the extra flavor (ie: candied orange peel if you used Cointreau, hazelnuts if you used Frangelico, etc.)
You can get creative, too: make it with Mexican chocolate, add ground almonds, black pepper, chili, cinnamon anything.
I am totally making this. Right now. Forget planning for Thanksgiving. I've got pots of cream to make.
Posted by Larissa at 10:20 AM