Archive for the ‘Dessert’ Category

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Piling Up.

Which Way?

Cuppah Joe.

Color Me ___.


In Bloom.

Make a Wish.

A Home Cooked Meal.



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Guess what… it’s Restaurant Week in Charleston. A week that local foodies and gastronomes alike have been waiting for ever since, well, last Restaurant Week. As though we really need another incentive to eat out — Charlestonians are spoiled rotten when it comes to good eats! It seems like a new and exquisite place opens up every week ’round these parts. Yet this is our chance to dine at some of the best spots in town for extremely discounted prices.

When I say 3 for $30, I’m not talking shoes, I’m talking courses. This means one thing: Save room for dessert. (more…)

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Mixed Berries in Zabaglione Brulee

serves 8

An assortment of fresh berries: Strawberries, Raspberries & Blackberries






Whatever fresh berries you can get your hands on:

1 package of raspberries, 1 package of blackberries, 1/2 package of strawberries

8 Egg Yolks (room temp.)

2/3 c Superfine Sugar

1 c Sweet Marsala Wine

Wash and slice strawberries (do not wash raspberries or blackberries — they absorb water and turn to mush) place in 8 ramekins.

Blackberries add a pop of color

Separate 8 egg yolks into a glass or metal bowl. Let them come to room temperature.

Bring a pot of water to boil (be sure that the bottom of the bowl containing the yolks will fit into the water, creating a double boiler).

Turn heat down to a simmer before placing the bowl on top of the boiling water.

Add 2/3 c of sugar to the yolks.

You can adjust the amount of Marsala to your taste

With a hand whisk, begin whisking the egg and sugar mixture until the yellow yolks develop a creamy white color and the sugar has dissolved (about 5 minutes).

Put some muscle into it

Add 1 c of sweet Marsala wine (the mixture will become very liquidy — at this point it’s important that the water is still boiling.)

Keep whisking for about 10 minutes, or until the zabaglione has transformed into a thick custard that coats the back of a spoon.

This is the pale creamy color you're going for

The spoon test (includes licking the spoon).

Spoon the zabaglione over the berries. Sprinkle some sugar on top.

Set the oven to broil (high) and pop the ramekins in until the zabaglione has developed a brown sugary crust (this change will happen within seconds — keep an eye on the oven so they don’t burn).

Shake the ramekin on the countertop so the zabaglione can fill in the cracks

Don't be surprised if your guests say, "I want to do the backstroke through this zabaglione." It's that good.

Remove ramekins from the oven and serve immediately. Preferably with champagne — the perfect companion for berries blanketed in this sweet creamy custard.

"I'd like to climb into this ramekin and lick my way out." Enjoy!

*Note: The zabaglione can be prepared ahead of time and set to rest in a cool place to be spooned over the berries just before popping them under the broiler.

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