Mixed Berry Hazelnut Tarts and June Bake Together with Abbey Dodge

Here it is the end of the month and you may have noticed, I’m trying to slip in a few “round ups”. I’m generally not a huge procrastinator and I gave myself permission not to stress about doing these because they really are for fun. Knowing we would be getting our main house ready for the summer season of vacationers, that I would have loads of friends to catch up with and would just want to have a little me time for projects, I decided I’d play it by ear. So yesterday I did make a third round of pasta for the Donna Hay photo round up at Jungle Frog and since I had friends over for dinner a couple days ago, why not make mixed berry tarts to add to Abbey Dodge’s very berry mini pie  round up. Right?

Now I’m down to the wire and still managed to be courteous to the Census Bureau Man who happened to drop in at 5pm on a Sat night. Go me.

And honestly, cooking is my “me” time, my project time. There’s nothing more fun than having a time-contstraint free day to cook, take photos and share my project with friends and loved ones. This was our dessert after the grilled salmon and goat cheese pasta. I can be pretty hard on myself when something really doesn’t hit the mark, but I’m also not afraid to give myself praise when deserved. Let me just say… these rocked.

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Blueberry tart and Creme Fraiche Sorbet from Biscuits and Bobbins

Today’s post is from Jodi of Biscuits and Bobbins where I recently guest-posted preparing a seasonal German favorite of white asparagus. She in turn, has graciously offered to share one of her summer go-to desserts from her kitchen in Atlanta, Georgia. Jodi’s love of straight-forward and simple flavor-play stems from her professional pastry background with stints in Atlanta landmark kitchens such as Bacchanalia, Seeger’s and The Four Seasons. Check out her blog for more dishes inspired by farmer’s market finds and adventures in urban gardening.

Delighted to be here at Chez Chloe, thanks for having me over Wendy.

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Coffee and Kahlua Pots de Creme

Ok… did you leave a little room for dessert?  These posts are short on story and long on taste. The third course for our dinner for two will be a Coffee and Kahlua Pots de Creme featuring Nielson Massey’s coffee extract, yet another treasure hidden in the black cotton goodie bags at Plate to Page. I can only imagine what it’s like to partake at the Emmy’s!

I’ve been on a pots de creme kick as they are just too easy and their flexibility in taste is exponential. Basically, this little dessert will take on the personality of your choice. Here we’ve got a grown up combination that doesn’t even require any infusion.

{Print Recipe} for Coffee and Kahlua Pots de Creme

Ingredients:

  • 1 cup (225ml) cream
  • 1/2 cup (112ml) milk
  • 4oz (115g) chocolate (milk if you want a little sweeter or dark)
  • 4 large yolks
  • 3T (42g) sugar
  • 1T (15ml) Coffee Extract
  • 1T (15ml) Kahlua
  • 1 tsp(5ml) vanilla
  • 3/4 c (175ml) whipping cream for garnish

You will heat your milk and cream and whisk in the chocolate. Beat your yolks, sugar and salt till a little lighter in color. Then add coffee, Kahlua, and vanilla. Slowly pour heated cream and chocolate into yolk mixture, tempering the yolks, not scrambling. Gently whisk together. Pour into ramekins and skim the foam off the tops or go all out and use a sieve.

These ramekins are a little on the small size at 4oz. They are recycled pudding cups from the grocery store. I love that. I have a collection of lovely terra cotta yogurt pots from France too! Europe still sees their fair share of paper and plastic containers, but I prefer to purchase glass when possible.

You can see here a bit of foam here that I didn’t skim.

The only downside, which is really minor, is a little sponginess on top. NO BIGGIE! But if you want extra smooth. SKIM.

And there you have it…. Short and sweet. In real life these got ate up quick. Not a lot of hanging around for a photo shoot!

You’ve got now a fabulous three course dinner that is perfect for summer, garners a sense of sophistication, and is ‘doable’!

Goat cheese Salad with Candied Pistachios and Citrus vinaigrette followed by Seared Scallops and creamy goat cheese polenta with a light citrus sauce, ending with a coffee & Kahlua pots de creme. And don’t forget the honey pots de creme might also be a nice fit in here. Enjoy.

On Saturday we head to the states for our summer US of A fix, spending a majority of time on Orcas Island, a little time in Seattle and a visit to Atlanta where I’ll have a little real time visit with Jodi from Biscuits and Bobbins. In the meantime, stay tuned for a blueberry treat from Jodi in a few days time.

Tschüß for now,

P.S…..Here’s a couple photos I took flying into the San Juan Islands…

Honey & Vanilla Pots de crème

Honey and Vanilla Pots de Crème

for the Monthly Mingle hosted by CookRepublic featuring ‘honey’

Walking through my local market yesterday, iPhone in hand, Epicurious on my screen, I struggled to flip through recipes while pushing my cart at an unacceptably slow pace. Searching for a good recipe that featured honey, I perused options …

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