use real butter

We had been planning to have our neighbors and the former owners of our house over for dinner for some time. Originally, they were slated to come over on Friday the 30th of December, but then we had to reschedule because we had last minute visitors. We moved it to Monday, January 2nd, but then Madge and Bondy were sick. So we rescheduled for tonight, but Madge had to work until 7, and Tom had to fill the ice rink at 9… Theoretically, we’re on for tomorrow night. So far, there are no conflicts – and some of the ingredients can only be tossed into the freezer and pulled back out into the fridge but so many times! I just pulled the flourless chocolate cake out of the oven tonight. It’s cooling now and will eventually become a rich, dense, chocolate mass of goodness, that is, if all goes well. I have to stop this habit of trying out new recipes on guests because it’s a little less reliable at 8500 feet. At least the raspeberry coulis tastes good.

I tried a new chocolate I picked up at Whole Foods last night. It’s El Ray and about the same price as Callebaut. The general raw taste test was not too impressive. Grainy texture. But when I mixed it with hot cream, sugar, and espresso powder for the cake, the taste smoothed out (what wouldn’t with 2 cups of heavy cream?!). I’m hoping it doesn’t suck, but in the future I think I’ll stick with Callebaut, Caro, or Ghirardelli. I haven’t been able to find Valrhona in large baking blocks.

i used half bittersweet and half semi-sweet for my recipe

I was able to finally add kitchen photos to my gallery.

last night’s meal

January 6th, 2006: 11:47 pm
filed under dessert, dinner, entertaining