Comfort Foods and Indulgences

My first Brie Quesadilla was devoured somewhere in Arizona, and it is truly an indulgence that is impossible to resist.  Since I love cheese, I use Brie with the rind intact, but if you like a smoother taste, I recommend Alouette Crème de Brie spreadable cheese- either the original or fine herbs style.

If you are making a grilled Brie sandwich, sour dough bread is perfect, if you making quesadillas use corn tortillas.

Chocolate, almonds, and marshmallows are one of my all time favorite combinations.  Thus, I love, love, love a “rocky road” anything. My kids also love this combo. As well as anything with caramel, blueberry muffins, a fruit tart, any kind of cookie and  s’more.  S’mores = Summer. They could care less if it is made over a camp fire or on the stove.  It is the all time favorite summer dessert and I am embarrassed to say that they eat way more than I care to admit.

A couple of years ago I came up with way to combine the two.  Sometimes, I add a bit of chocolate chunks right into the ganache.  I have been known to make some homemade marshmallows and last year I made a marshmallow meringue top – torched it and made a group of 12 year old boys very, very happy.

Last month, I had made some homemade graham crackers.  A few of them got a bit over done so I stuck them in the freezer (I think you all know by now, I hate wasting anything). Instead of using store bought, I made my crust using the “not so perfect” graham crackers and no one knew the difference.

A rocky road tart gives us the perfect combo of a s’more and a rocky road candy bar. One cannot really go wrong with graham crackers, creamy chocolate ganache wtth a bit of marcona almonds and marshmallows on top!

In the past I would make lots of mini quiches and freeze them for snack time or unexpected guests. These little baked egg cups have replaced those cute little quiches, no crust needed, thus no gluten. I prefer them purely vegetarian. Using up veggies from the previous nights meal (roasted asparagus, potatoes, broccoli, sauteed spinach, etc.) is right in line with my “no waste” philosophy. These are just another way to “re-purpose” staples and ingredients I already have on hand.

Generally, I like my eggs served with homemade salsa or onion marmalade on the side. Not only does it add so much more flavor, but it brings a bit of color to the plate. And think about the possibilities for your next brunch. Make these in advance, in a variety of flavor combos, leaving more room for Bloody Mary’s and conversation.

My favorite combo, so far, is this one or one made with blanced asparagus, goat cheese, and leeks. Make a double recipe. Keep them in the fridge for up to four days…that is, if they last that long.

My friend Pat Loud says that chocolate is ALWAYS the best choice for dessert at a dinner party.  What I love about Pots de Crème is that it can be made ahead (up to 3 days) and it packs a great chocolate punch.  The satiny texture takes “chocolate pudding” to a whole new decadent level. Many recipes require a baking the dishes in a hot water bath, but this recipe is much simpler and uses a cooked custard (crème anglaise) method which is poured over the bittersweet chocolate.

You can cut the recipe in half to serve 4 or increase as needed depending on how many you are serving. Small porcelain dishes or espresso cups make great serving dishes and because it’s so rich, a small amount goes a long way. Although I like to serve it with a small butter waffle cookie and my recently discovered Yoku Moku cookies from Japan (http://www.yokumoku.com), a simple dollop of cream and some chocolate shavings will deliver beautiful dessert for any occasion.