Monday, August 31, 2009

'de duivige duizel...'

This summer has been a whirlwind, in a happy laugh-till-you-cry way. I planted my feet back on Canadian soil in June, and - being a reluctant creature of habit - promptly burst into tears over an absolutely Perfect small double-double. I need to get a handle on this weeping-over-inanimate-objects-and-food thing.

I also got married, which is ABSURD to see typed out like that. Married! We planned for a year and it still came out of nowhere! And just like that my Indian family blossomed into an Indo-Scottish-Dutch clan, and I love it. Tonnus Oosterhoff, a Dutch poet, captured my summer in one of his poems with the line: 'the dovey dizziness' - I love this.

So the other day I was assigned the task of making dessert for a get together with the newly joined MacKinnon clan and Grandma Betty - quite the mixing of cultures and traditions - they perfected chicken vindaloo and coconut rice, and I drank scotch (woohoo! I'm getting better at it - 2 Christmases ago I had 4 sips of scotch and felt my toes curl, thinking my throat was on fire).

I knew I wanted to make something sort of french, but crème brûlée seemed a tad heavy. So instead - petit pot au chocolat, with a bruléed top. Mmmmmm. With a generous glug of Kirsch underneath it all.

The recipe worked! Jubilations! It felt...healthier, although let's be realistic about the caloric consequences of chocolate, cream, brown sugar. But still. It's not overly sweet and still worked well as a dessert, and as always, cracking through the top made me smile.

Recipe - Chocolate Strawberry Brûlées (for 6)

250g strawberries, halved or quartered (about a cup and a quarter)
2T Kirsch
2 cups cream
115g semisweet chocolate, melted then left to cool
1/2 cup brown sugar

-Divide the strawberries among 6 ramekins (preferably cute ones!) and sprinkle with the Kirsch
- In a large bowl whip the cream until fluffy, add the cooled chocolate and whip until thick. Spread the mousse over the strawberries, cover with cling film and freeze for at least 2 hours
- Preheat the broiler to high, sprinkle sugar fairly thickly over the mousse and place under the broiler until the sugar caramelizes. Be sure to watch it lest it burn! It only takes about one and a half minutes. Let the brûlées sit for about ten minutes, spruce up with fresh mint or strawberries, and feast!

One last thing. Dutch women above the age of, say, 40, should be allowed to say whatever they want, at all times. The cracking of tops, cluttering of spoons, and soft chocolate sighs were followed with one of the most whimsical compliments I've ever heard, courtesy of Betty:

Alsof een engeltje op je tong piest
[As if an angel peed on your tongue]

They have a way with words.

1 comment:

  1. Love it! Keep them coming! Can't wait to read your next one.