There’s a huge pot simmering on my stovetop, (yet to be photographed!) filled with white wine, lemons, onions, celery, assorted peppercorns and bay leaf. I call it my spicy-winey lobster bath. Later this evening, my guests and I will be plunging our lobster tails into this heady bath, which will poach them into succulence.
I’ll also make drawn butter, spiked with lemon and cayenne, and place the bowls of that decadence within easy reach for dunking the rich meat. I think the term “gilding the lily” applies here. Oh, well–it is our farewell to 2013.
This is our communal lobster pot gathering, a tradition born a few years ago when we could no longer face going out New Year’s Eve, and, serendipitously, lobster tails happened to be on sale at the market.
Here’s the basic plan: Everyone brings his/her own luxuries–crustacean, and champagne, if that’s your pleasure . In the beginning of this new tradition, I would do a seated dinner. In addition to the spicy-winey bath, I’d make the accompanying courses, which I served at a leisurely pace. In more recent years, we’ve become less formal. We share the making of different dishes and set everything out buffet style. Graze as you will.
Tonight, Heather is bringing a big salad, and a plate of fruits and cheeses. Teresa is bringing some tasty hors d’oeuvres. She’s not sure what they’ll be yet, but our food styling friend always has some terrific ideas and ingredients on hand.
To insure the most good luck possible, I am making “Hoppin’ John” risotto with kale pesto.
But what I want to quickly share with you now is a dessert. I want to end this last day of 2013, which also is this humble blog’s 200th post AND 5th Year Anniversary, with something sweet. (I know! Time. Fleeting!)
It’s a flourless chocolate torte, adapted from this Cooking Light recipe, which caught my eye for its lightness. It has a lower caloric count, yet imparts a depth of rich chocolate taste–especially if you use high quality cocoa and bittersweet chocolate, like this bar from local artisan Olive and SInclair.
Of course, I can’t leave well enough alone. I am serving it with my brandied cherries and a dollop of whipped cream. So, no, it isn’t Super Light, but it is gluten-free, and a sliver of this treat is all that you need to satisfy that one lingering need for a sweet bite, after a fine meal.
Here’s my wish to you for a very happy, healthy, creative, loving, peaceful, generous, and open-hearted new year. May it be filled with many delicious things, too.
FLOURLESS CHOCOLATE TORTE WITH BRANDIED CHERRIES
adapted from Cooking Light
1 tablespoon butter
4 large eggs, separated
1 cup sugar
3 tablespoons cocoa, divided
6 tablespoons ground toasted almonds
4 tablespoons brewed coffee
4 ounces bittersweet chocolate
Preheat oven to 350 degrees. Line the bottom of a 9″ springform pan with parchment. Coat the sides and bottom with butter and dust with 1 teaspoon (or so) cocoa.
In a medium bowl, beat the egg whites until firm peaks form, but not dry. Set aside.
In a large bowl, beat the egg yolks and sugar together until the mixture is light and lemon colored. Then, beat in the cocoa and ground almonds.
Place the coffee and chopped bittersweet chocolate into a small saucepan set on medium heat. Stir until the chocolate is just melted.
Beat this to the egg yolk-cocoa mixture.
Fold in the egg whites.
Pour the mixture into the prepared springform pan.
Bake on the middle rack for 25-30 minutes.
Remove from heat and allow to cool on a baking rack for 15 minutes.
Serve the cake slightly warm, topped with brandied cherries and whipped cream.
I originally made these for my friend Wendy, who love the Manhattan cocktail. She’s got the bourbon, sweet vermouth, and bitters, now she’s got the luscious brandied cherry to place into the drink. I kept a container to make into other things, like the sauce for this cake.
2 pounds frozen, pitted cherries
1 cup sugar
1 cinnamon stick
1 star anise
3 whole cloves
1 cup brandy
2 ribbons orange zest
1 cup water
Â¼ teaspoon salt
Fill 2 glass jars with frozen cherries, dividing them evenly.
Place sugar, cinnamon stick, brandy, orange zest, water & salt in a pan and bring to a boil for 1 minute. Let cool for 10 minutes and pour equal parts over the cherries. Let cool with the top off then cover and refrigerate.
Allow the cherries to cure for a couple of weeks–but know that they will last for several months.
BRANDIED CHERRY SAUCE
1 cup brandied cherries, drained from brandy mixture
1 teaspoon cornstarch
1/2 cup brandied cherry juice
Place drained brandied cherries into a small bowl.
In a small saucepan set over medium heat, stir the cornstarch and brandied cherry juice together until the cornstarch is dissolved. Continue to stir as the mixture comes to a simmer. It will thicken and become glazy. Remove from heat, and pour over the drained brandied cherries.