Guess Who’s Coming to Dinner – Part Two

To continue on my previous post about Friday night’s dinner… It’s time for dessert!

I started out thinking I would just make some chocolate pudding… Then I thought maybe I should do a chocolate pot de creme. Then, as I’m looking in my cabinets, I see the Maple syrup one of our interns bought me from Maine. What about a Maple Pot de Creme? So, I did what I always do, when I think I have good idea… I Google it, to see if it’s actually a good idea. Turns out, it was.

But no, I couldn’t stop there. I always really wanted an excuse to make Creme Anglaise, for two reasons. 1. I made it the day before at work, so it was fresh on my mind. 2. I really, really just love it. It’s almost right up there with ice cream, since it sorta is anyway. So, I made it… with a bit of lavender, because I’ve also been looking for an excuse to use the lavender I bought at Williams & Sonoma a few months ago.

But… Pot de Creme.. with Creme Anglaise. That’s a lot of cream… It needs some crunch. Like a cookie. Like a spice cookie, to play on this fall flavored concoction. A gluten-free one, of course.

All in all, it was delightful. The Perin’s & the hubs enjoyed it.

Maple Pot de Creme from Closet Cooking

Ingredients:

  • 1 1/2 cups heavy cream
  • 1/2 cup maple syrup
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract

Directions:

  1. Bring the cream, maple syrup and salt to a simmer in a sauce pan.
  2. Mix the egg yolks and vanilla in a large bowl.
  3. Mix the cream mixture into the egg yolks a little at a time.
  4. Strain the mixture through a fine sieve.
  5. Pour the mixture into 4 ramekins.
  6. Place the ramekins in a baking dish and fill the baking dish with hot water until it come halfway up the ramekins.
  7. Bake in a preheated 300F oven until set, about 50-60 minutes.
  8. Remove from hot water bath and let cool to room temperature.

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Lavender Creme Anglaise from Epicurious

Ingredients:

  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • 1 tsp vanilla bean paste (or more if you like it vanilla-y like me)
  • 1 tbsp lavender
  • 3 large egg yolks
  • 3 tablespoons sugar

Directions:

  1. Combine milk and cream in heavy medium saucepan.
  2. Add the vanilla and lavender.
  3. Slowly bring mixture to a simmer (I let mine steep for probably 30 minutes so the flavor of the lavender really infuses)
  4. Once simmering, remove from heat.
  5. Whisk egg yolks and sugar in a medium bowl to blend.
  6. Gradually whisk in the hot cream mixture, then return custard to the sauce pan.
  7. Stir over a very low heat until it thickens, should leave a path on back of spoon if you draw your finger across spoon.
  8. Strain into a bowl, and chill.

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Molasses Spice Cookie adapted from Celiac.com

Preheat: 350F

Ingredients:

  • 2-1/4 cups gluten-free flour
  • 1 tsp pumpkin pie spice (or in my case… ground cinnamon, ginger, nutmeg, cloves)
  • 1 tsp ground cinnamon
  • 1/2 tsp xantham gum
  • 2 tsp baking soda
  • 3/4 cup butter, room temp
  • 1 cup sugar
  • 1 egg
  • 1/3 cup molasses

Directions:

  1. In a medium sized bowl, mix the flour, spices, baking soda, and xantham gum.
  2. With a mixer, mix the butter, sugar, egg, and molasses for about 2 minutes or until well combined.
  3. Slowly add in the flour mixture
  4. Using a scoop or hands, form balls out of the dough and place onto parchment lined baking sheet leaving 2 inches between.
  5. Cook for about 12 minutes.

The recipe coats the cookie in sugar before baking, but I skipped through that step.. I didn’t think it was necessary. But, if you do, simple roll in in some extra sugar before putting in the oven.

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Well, there you have it. That wraps up Friday’s dinner date night! Hope you enjoy the recipes!

Find it,

Rachel

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