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Not sure what creative action I’ll be taking today because yesterday was an exhaustion producing blowout of food, entertaining, and a wee bit of poetry (which I confess was not my best effort).

We hosted a dessert “pop-up” fundraiser. I got the idea from a local phenomenon of pop-up restaurants – random appearances of food events often in odd locations.  Especially inspired by  Morgan Street Theater, an ice cream pop-up.  David and I devised a menu around traditional British desserts, with a twist.

The starting layer of a trifle

The starting layer of a trifle

 

Next layer

Next layer

White chocolate mousse layer

White chocolate mousse layer

Final layer

Final layer

 

Truffles, not pretty but yummy

Truffles, not pretty but yummy

Ale infused truffles with rolled in malt

Ale infused truffles with rolled in malt

For service

Candied lemon for garnish

Candied lemon for garnish

Making pop rocks

Making pop rocks

 

Lemon course: Two kinds of curd, lemon/elderberry posset, flexible lemon curd, lemon crumbs

Lemon course: Two kinds of curd, lemon/elderberry posset, flexible lemon curd, lemon crumbs, lemon pop rocks.

 

Deconstructed rhubarb crumble: Crumble, poached rhubarb, rhubarb granita, candied rhubarb two ways.

Deconstructed rhubarb crumble: Crumble, poached rhubarb, rhubarb granita, candied rhubarb two ways.

 

The total menu in case your interested included those items above (the lemon and the rhubarb), chocolate trifle, Pimms cup truffles, Ale truffles and Port and Stilton truffles, assorted cheeses, sherry, port and a special spring berry drink with Old Tom gin, cherry infused syrup, chocolate syrup and strawberries.

Here’s my pre-frantic pose, love the detail on the skirt

.Dress85

Finally, the poem of the evening and a recipe to follow:

A play on an ABCdarian poem
Agar agar,
baking soda
carageenan
carbonation.
dehydrated lemon curd.
eggs of course
fixed in pudding
gelled by heat in
heavy cream.
Ice in all forms,
juices,
kumquats,
lemons
macerated
neat.
Oporto,
possets (English)
quaffed with chocolate
rhubarb
sweets.
Trifles truffled,
truffles tempting
truffles tempered
under heat
valiently
we whisk together
xanthum gum;
yielding
zest.
This was one of the easiest things we made!

Lemon and Elderflower Possets (6 servings)
Ingredients:
2 cups heavy cream (if you can find 40% cream that’s the best)
¾ cup superfine sugar (if you don’t have it, you can whiz regular sugar in a blender or food processer for a bit)
Zest of half a lemon (washed if not organic)
Juice of 1 lemon
2 T each elderflower liquer and elderflower syrup (or substitute 4 T of either one)
Method:
In a medium sized saucepan, add the cream and sugar and heating to a slow boil. Turn down to simmer and stir to dissolve the sugar. If you are using regular cream, just heat til the sugar is melted. Otherwise the cream may curdle.
Once the sugar has dissolved, let the mixture simmer gently for a few minutes and then turn off the heat.
Add your lemon juice, zest and elderflower stir again.
Pour immediately into ramekins or containers. Cover and refrigerate (overnight is best).

Happy eating,

Linda

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