Friday, April 20, 2012

Pots de Creme a l’Ginger

We had dinner at Singer’s house on Wednesday and she made a dish from Betty Rossbottom’s Cooking Schools Cookbook. Singer’s copy is well-loved, with lots of stains…just the way I like a cookbook. After tasting the dish she prepared, it’s easy to see why this is clearly one of her go-to books for fancy fare. Amazon says the book is “aimed at cooks who are in the kitchen for the fun of it."

I ordered a used copy. I hope it comes with margin notes.

She made Veal Ragout with Red Peppers and Olives, page 159…it’s a long recipe – so I took a photo of it. However lengthy, this dish was delicious and the house smelled heavenly! I did have to pause while devouring every now-and-then to share the story of the week…we’ll save that production for another post.

We heard all about Architect’s induction into the Carpenters Hall – quite an honor.
She also unveiled her most recent pottery creation. Foodie brought Pots de Crème a l’Ginger for dessert, a recipe inspired by the Pioneer Woman, one of her favorite foodies.

Pots de Crème a l’Ginger


12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs
1 Tablespoon Grand Marnier (or substitute Canton Ginger Liquor)
1 dash Salt
1 cup Very Hot Strong Coffee (or substitute Earl Grey tea)
Fresh Whipped Cream, For Serving
Thinly Sliced Orange Peel, For Garnish (or substitute crystallized ginger)

Preparation Instructions

Place the chocolate chips into a blender. Crack in the eggs, then add the liquor and salt. Blend for a few seconds, or until combined. Pour the coffee or tea in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth. Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set. Top with plenty of sweetened whipped cream, then garnish with sliced orange peel or ginger.

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