Cool teal tones wash over every surface in the butler’s pantry
of “Swan House” in Atlanta, massive covered silver platter …
This has such an “Upstairs Downstairs” look about it,
very “Gosford Park”…
If you haven’t already seen this film, its kitchen scenes are my favorite…
You’ll want to soak up every “British Country Manor” interior feature…
and then scurry down to your scullery to order your cooking staff to
whip up these gratifying doses of high grade chocolate. Or if you’ve
benevolently given the staff a few days off, try it yourself.
Molten Chocolate Puddings
5 1/4 oz dark chocolate
3 1/2 oz unsalted butter
2 egg yolks
1/4 cup caster (superfine) sugar
2 tablespoons all-purpose flour
thick (double) cream to serve
Preheat the oven to 355°
Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted
and smooth. Place the eggs, yolks and sugar in a bowl and whisk until pale. Gently fold in flour
and chocolate mixture and spoon into 4 lightly greased 1-cup capacity ovenproof dishes. Bake
for 12-15 minutes or until the puddings are puffed. Top with the cream to serve. Serves 4.
These individual ramekins were purchased from
Sur la Table several years ago when I first tried this recipe…
You’ll want to get at the 8 ounce size. Incredible dessert.
Double Chocolate Cookies
4 1/4 oz dark chocolate, chopped
4 oz unsalted butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup plain (all-purpose) flour, sifted
1/4 cup cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
9 3/4 oz dark chocolate, extra, roughly chopped
Preheat oven to 320°
Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir
until the chocolate is melted and smooth. Set aside. Beat butter and sugar for 8-10
minutes or until light and creamy. Add the egg and vanilla and beat another 3-4
minutes. Stir the flour, cocoa, baking soda, salt and melted chocolate. Add the
extra chopped chocolate and stir to combine. Roll tablespoons of the mixture
into rounds. Place on baking trays lines with baking paper, allowing room for
the cookies to spread, and flatten slightly. Bake 10-12 minutes until slight cracks
have formed. Cool on wire racks. Makes 16.
Both recipes by Australian based author, food stylist, editor, Donna Hay
who will soon be launching an online shopping site…
Vintage wide teal silk ribbon on blue striped grain sack, scrap of discolored Bella Notte
quilted toile I over-dyed teal and backed with Belgian linen to make a extra long pillow.
This is the time of year I want to back away from the crowds, simplify, order the necessary
gifts online, pull out the recipe books and sewing machine…and stay calm.
Wishing you as much peace and joy, warmth and kindness
as humanly possible in this holiday season.
Southern Accents Nov-Dec ’06
Donna Hay magazine