We call our friend Jane Bonin La Veuve, even though, as of this writing, her ex-husband is still very much alive. We gave her the nickname because of her habit of always arriving with a bottle of champagne made by that most famous of French widows: La Veuve Cliquot. (Though once, when she showed up with a different brand, she told us “I’m so sorry. My wine shop was out of Veuve Cliquot, so I had to settle for something better.”)
Jane has a great sense of style and is always never less than chic. Sometimes when she comes for dinner, she stays the night and the next morning takes the commuter train back to Washington, where she lives. She always stands out from the throng of government employees and business people boarding the train as the only one among them who looks as if she might be going to Monte Carlo.
Jane is a wonderful cook and has prepared for us many memorable meals. Here is her favorite dessert. It is easy to make and goes very well, of course, with a glass or two of good champagne.
1 cup dark chocolate chips (Jane prefers Ghirardelli Bittersweet Chocolate)
1 ½ cups of light cream, scalded
2 egg yolks
3 tablespoons brandy or Grand Marnier
Blend all the ingredients in a food processor until the mixture is very smooth. Strain through a fine sieve and pour into 6 small cups or one medium serving dish. Cover and
chill for at least 3 hours.
Serve with vanilla flavored cream or whipped heavy cream with very little sugar.
Serves 6
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