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 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
Finally, the poem of the evening and a recipe to follow:
A play on an ABCdarian poem
dehydrated lemon curd.
eggs of course
fixed in pudding
gelled by heat in
Ice in all forms,
quaffed with chocolate
we whisk together
This was one of the easiest things we made!
Lemon and Elderflower Possets (6 servings)
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)
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).