...if only for a little while. Everyone likes parties, after all. But the Spring of Parties, as in Spring 2010, has now drawn to a close. We made it! It's been a blast, three solid months of house guests and entertaining, travel and restaurants, doing my best to photograph and write about the fireworks as they went off. And to not photograph and write about them too. Sometimes it's nice to just watch.
Like this past weekend, when my husband John's family and friends gathered here to celebrate his 50th birthday. His actual birthday was in April, but there was no time for a party back then. Hell no. And anyhow, would you rather visit Minnesota in April, or June? Right. We kicked off the celebration here on Saturday night with a dinner party for our out-of-town guests. I grilled ribs and chickens, and made a salad from farmer's market bounty, and treated John to chocolate pots de creme for dessert. The man is all about his chocolate - if you know that, you're half-way to knowing him. Maybe only a quarter of the way. Definitely a third. (Recipe below.)
Sunday night we rocked a cocktail party at Create Catering's Dining Studio for a small group of friends. Nathan - not me - took the pics. He did an amazing job (thank you Cory Shubert for setting him up in sweet style!). Chef Philip Dorwart and his staff - not me - made all the food. Which was insanely delicious. If you're looking for a spot to have a charming, intimate party, this is it.
Monday everyone went home. It's so...quiet. And a little sad, knowing it will be a couple of months before we see everyone again. But nice too, to have time for the projects I feel very behind on, like my blog redesign, and my out-of-control closet, and a boatload of filing...
Better figure out what I'm making for dinner. (More pics in the video and gallery, both below.)
Chocolate Pots de Creme
David Lebovitz from Ready for Dessert
Serves 6
7 oz. bittersweet or semisweet chocolate, chopped
2 c. half-and-half
3 Tbsp. sugar
1 tsp. instant espresso or coffee powder (optional)
Pinch of salt
6 large egg yolks
1 tsp. vanilla extract
Preheat the oven to 350 degrees F. Set six 4-6-ounce ramekins or custard cups in a roasting pan or deep baking dish.
Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or puree in a blender until smooth.)
Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
Transfer the custards from the water bath to a wire rack and let cool.
Serving: Serve slightly warm or at room temperature, garnished with small mounds of whipped cream and chocolate shavings
Storage: The custard mixture can be stored in the refrigerator for up to 3 days before baking. Once baked, the custards can be chilled for up to 2 days (although they're much better when they haven't been refrigerated). Bring them to room temperature before serving.
