Category Archives: Dessert

Our 26th Wedding Anniversary Dinner

15 Wednesday Jul 2009

Posted by in Celebrations, Dessert, Food, Main Dish, Party Time, Things To Do, Wine Dinners

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For our 26th Wedding Anniversary, we went to Le Cafe de Paris in Boise and, as usual, it was fantastic. For starters, the Foie Gras with Brioche Croutons and Pickled Cherries was fantastic as was the Buttered Poached Lobster Tail with Local Field Greens and a Tarragon Vinaigrette. The 1983 Chateau de Sales bordeaux, from our cellar was big, dark and hot – high alcohol. Good acidity but the fruit was fading somewhat. Dark cherry with mushroom and tobacco overtones. It went quite well with the Halibut Papillotte with Roasted Morrel Mushroom Consomme, Saffron Potatoes and Petit Pois. It also went extremely well with the Filet Mignon with Potato Puree, Haricut Verts and Truffle Compound Butter. Well, you be the judge. Watch the slides. Cheers!

Rhubarb Custard Pie

09 Thursday Jul 2009

Posted by in Dessert, Recipe By: Robin Young, Things To Do

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Here is a good recipe for a rhubarb pie. Not made with strawberries as are most rhubarb pies, but rather with apple – Pink Lady apples, to be exact. Robin makes an awesome Whole Wheat Pastry Flour crust with cinnamon that simply goes extremely well with the filling. You can find the recipe at AFMom’s Rhubarb Custard Pie. We got this recipe from an acquaintance of ours from American Falls, Idaho, thus the name of the recipe. Enjoy this rhubarb pie. Cheers!

Cheesecake Anyone?

27 Wednesday May 2009

Posted by in Dessert, Food, Photos, Things To Do

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I knew I forgot something! I posted our Memorial Day menu and told you I would post a photo of the Cheesecake Robin made. Here is the photo – I am selfish with this cheesecake! Actually, a good German Chocolate Cake and a big glass of real milk, is a good way to pass the time. But the cheesecake she made, will do just fine. A great, crispy chocolate crust; The “cake” portion about 1″ thick and a lemony, citrusy flavor that comes through that really goes well with the smiley fruit on top. What a way to end a great picnic! Cheers!

La Cafe De Paris

22 Friday May 2009

Posted by in Dessert, Food, Photos, Wine and Food, Wine Dinners

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It is really our pleasure to be able to go out into the community – Boise, in this case – and test some of the most fantastic restaurants in the North West for you, our friends and readers! 21 May was no different, when, on the spare of the moment, we made reservations to La Cafe De Paris and their Paella Night. Such a treat!!!

The menu, you ask?

Tapas
Marinated Olives
Chorizo/Cheese Croquettes
Gazpacho

Dinner
Authentic Spanish Paella
Rosemary and Walnut Focaccia Rolls
Fresh Garden Salad

The Wines
2007 Orballo Albarino
2008 Legado Munoz Tempranillo
Gran Gesta Cave

Dessert
Churros
Flan Creme Caramel

I know, it’s a tough job, but someone needs to try these establishments out and let you know how they are. Don’t miss this one. Cheers!

Easter Dinner 2009 – Main Event

12 Sunday Apr 2009

Posted by in Celebrations, Dessert, Food, Wine Dinners

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No, it was not a boxing match. It was fun and exciting. We do understand, but Mac was a little late. But we are glad he could make it. The dinner was awesome and met expectations. The Lamb was slooooow cooked, the Asparagus was adente and the Dried Corn was just what it should be. But the Dessert! What can I say. Robin did a superb job with her Raspberry, Angle Food Cake, Whipped Cream treat! Watch the slides and you’ll see it. A 2001 Hopler Trockenbeerenauslese (TBA) went extremely well with Robin’s dessert. Buy a case of this wine and enjoy it for breakfast – it’s that fruity! And, Oh!, the wines!!! The 1988 Indian Creek Pinot Noir took the show!!! Great fruit forward and low tannins paired well with the lamb and asparagus. The 2007 Bedrock Winery Pinot Noir has got to cellar for a while. Right now, it is a hot wine and heavy in tannins. But even at that, it went well with the lamb and the asparagus. Let this one age and do buy some! Good job, Morgan!

Cheers! Enjoy Spring.

Valentine’s Day Chocolate Tart

15 Sunday Feb 2009

Posted by in Celebrations, Dessert, Recipe By: Robin Young, Recipes

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Perfectly Simple Dark Chocolate Tart
Adapted from Luscious Chocolate Desserts by Lori Longbotham (Chronicle Books)
Parisian in spirit, this elegant tart is best served with a tiny dollop of crème fraîche on the top or side of each wedge.

Perfectly Simple Dark Chocolate Tart

(Serves 12)

Crust
1/2 cup confectioners’ sugar
1/4 cup toasted walnuts, cooled
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Filling
14 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons unsalted butter
2 large eggs, lightly beaten
1/4 cup sugar
1 teaspoon pure vanilla extract
Cocoa powder for dusting
1. Position a rack in the middle of the oven and preheat the oven to 350°F. Lightly butter an 11-inch fluted tart pan with a removable bottom.

2. To make the crust: Process the sugar and walnuts in a food processor until the walnuts are finely ground. Add the flour, cocoa, and salt and pulse just until blended. Add the butter and pulse just until the mixture begins to come together when a small amount is pressed between your fingers; do not overprocess—the mixture should not form a ball. Press the dough evenly into the bottom and up the sides of the tart pan. Prick the dough all over with a fork.

3. Bake for 15 to 18 minutes, until the crust begins to pull away from the sides of the pan. Let cool on a wire rack while you make the filling.

4. To make the filling: Melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and whisk in the eggs and sugar until well blended. Whisk in the vanilla. Transfer the filling to the warm crust.

5. Bake for about 12 minutes, until the filling is set around the edges but still slightly jiggly in the center; the top of the tart will look a little blistered, and that’s okay. Transfer to a wire rack to cool completely, at least 1 1/2 hours.

6. To serve, remove the pan rim. Lightly dust the tart with cocoa powder and serve cut into wedges.

Dixie Kitchen and Bait Shop "Peach Cobbler"

19 Monday Jan 2009

Posted by in Dessert, Recipes

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Tomorrow, Tuesday 20 January, while watching President-Elect Obama take the Oath of Office, you may want to try his favorite dessert – the Dixie Kitchen and Bait Shop Peach Cobbler from Chicago. If you don’t have the recipe, here it is:

DIXIE KITCHEN AND BAIT SHOP PEACH COBBLER

Start to finish: 1 1/2 hours (30 minutes active). Servings: 10

FOR THE FILLING:
15 cups frozen peaches (about seven 10-ounce bags), thawed and drained
1 1/2cups granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 rounded teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup peach juice (the juice drained from the frozen peaches is fine)
1/4 cup (1/2 stick) butter, cut into small pieces

FOR THE CRUST:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup Crisco shortening
1/4 cup (1/2 stick) butter, cut into small pieces
1/3 to 1/2 cup ice water

Heat the oven to 375 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

To make the filling, arrange the peaches in an even layer in the prepared baking pan. Set aside.

In a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. Whisk in the peach juice until smooth. Pour the mixture over the peaches. Sprinkle the butter over the top. Set aside.

To make the crust, in a medium bowl, whisk together the flour and salt. Add the shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.

Slowly add the water, adding enough and mixing only until the dough holds together. Do not over mix.

Place the dough between 2 sheets of parchment paper. Roll out the dough into a rectangle slightly large than the baking pan and about 1/4 inch thick.

Remove the top sheet of parchment paper. The dough then can be cut into strips and woven into a crust over the cobbler (this is the method preferred by Andresen).

For an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. Trim the crust to fit just inside the edge of the pan.

Bake for 50 minutes to 1 hour, or until the crust is golden brown. Let stand 10 minutes before serving.

Adapted from the Dixie Kitchen and Bait Shop in Chicago.

Cheers and enjoy the Peach Cobbler!

Comfort Pudding

16 Friday Jan 2009

Posted by in Dessert, Food, Recipes

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Since I have an abscessed tooth, I thought it best not to eat peanuts, popcorn, steak, or the like. That leaves Tapioca Pudding. Here is a recipe I found at – Cooks (dot) Com:

MOTHER’S FAVORITE OLD FASHIONED TAPIOCA PUDDING

1 c Water
1/3 c. lg. size pearl tapioca (not instant)
2 1/4 c. milk
1/4 tsp. salt
2 eggs
1/2 c. sugar
1/4 tsp. vanilla

Soak tapioca in water for 4 to 12 hours.

Add milk and salt. Heat and stir until boiling. Simmer at low heat, uncovered, for 50 minutes, stirring frequently.

Add sugar gradually. Beat eggs. Mix with some of hot tapioca.

Return slowly to rest of mixture. Bring to boil, stirring constantly for 3 minutes to achieve pudding consistency. Cook 15 minutes. Add vanilla.

Pour into individual cups. Looks like it will make 4-6 servings. Enjoy!