Zucchini is one of the last local summer vegetables at the roadside stands. Slick green squash batons keep company on the racks with many-hued fall squashes, smooth and warty, solid and spotted and striped. Continue reading
Judging by the proliferation of chocolate and salt pairings on menus for both sweet and savory (salted mocha coffee drinks, chocolate cocktails rimmed with salt, beef dishes braised with chocolate and, of course, chocolate desserts sprinkled with flecks of sea salt), I’d say it’s now safe to admit you like a little salty with your sweet.
If you like dark, creamy chocolate desserts that are not too, too sweet, this one’s for you. If you are enamored of desserts with natural sweeteners, this one will do very nicely. If you like to get your vegetables from dessert, you’re three for three!
As a kid, I cooked so many desserts that my parents readily gave in to my request for parfait glasses. We purchased them at the Pleasants Hardware in our neighborhood (where all things kitchen reigned alongside tools and snow shovels) and I have them still. They have languished in the buffet drawers until now, when the urge to conjure up a comforting memory dessert made me polish them to a shine and fill them with something akin to what my childhood chef prepared for the family.