When the Brûlée Doesn’t Brûlée

To me, Creme Brûlée is a grown-up dessert. Something that French and lovely on my tongue simply screams grown-up. At least to my way of hearing. Of course, there are times when the situation calls for warm chocolate chip cookies or a pint of ice cream, but since my introduction to brûlée, my palette changed.

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Today’s Tasty Tidbit: Jam Tart

Here’s a little hold-over in my cooking arsenal from back when I lived in England.  Those Brits may get grief over lots of little details like dental hygiene and icky food, but they get desserts right.  In their own words, this dessert is a “gorgeous pudding.”  Of course, it isn’t a pudding, and we Yanks don’t typically call food gorgeous, but whatever.  Details, schmeetails, right?

Actually, I had some absoultely horrific gastronomic “delights” while across the pond.  Case in point, the lovely serving of lasagna I once pondered (after having previously purchased it, sight unseen, from the equivalent of the Soup Nazi).  This lasagna was what one might call a “Cook’s Choice” aka, “we’ve got lots of leftovers that really need to be used.”

I can hear the head cook now, “Let’s see.  We’ve got extra beans [like what we know of as Campbell’s Pork and Beans], and some cheese.  I know, let’s make lasagna!  To add some interest, let’s use the spinach lasagna noodles.  The kids will love it. ”  Well, maybe if we’d all had a few pints prior to dinner.  Dear god, that was horrific.

But jam tart, well, it’s just gorgeous.

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