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 eggs

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 egg

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