The Lazy Man's Edition.
The Best Dessert Ever
You'll need:
Some cake or torte or something involving lots of butter and eggs and chocolate.
Two glasses of tawny port.
You can find the first item at your local gourmet grocery store, and a bottle of the second item at the nice little liquor store right next to it.
Cut the decadent chocolate thingy in half, and serve on two plates. Better yet, just buy two of them and serve them right out of the little gourmet store containers. Open the port, and pour small portions into two port glasses. If you don't have port glasses, then just use some small wine stems.
Take a bite of one, followed by a sip of the other. Repeat until everything is gone, and/or your cholesterol reaches the four-digit range.
Serves two. Or one, you pig.
Hm. I was under the impression that chocolate + alcohol was a combination best avoided for reasons left obscure, but it was implied they were bad for romance. Truth or not?
Chocolate and port will get you laid in a hurry, although IMO tawnys only work well if fruit or cream are also involved with the chocolate. If it's just chocolate, then ruby port is the way to go.
Avoid at all costs the temptation to substitute champagne for the port. Champagne goes well with absolutely everything *but* chocolate.
Definitely ruby port. Definitely what I'm serving tonight. Thanks, Vodkapundit!
Ahhhh, port. Because while scotch may be great before dinner, it just isn't any good with creme brulee. The Taylor Fladgate 20 Year Tawney on the other hand, that's just the ticket.
It is important to get a very good chocolate dessert. Cheap desserts tend to use a lot of sugar to make them taste better. Expensive desserts, based on higher quality chocolate for one, will use less sugar so not to wash out the other flavors. The reason this is important is that port, while a sweet wine, is not as sweet as many desserts. If the dessert is too sweet in comparison to the port, the port can comes accross as thin and weak. Which is a criminal thing to do to a fine port.
I have a feeling that Stephen's reaction to this as the best desert ever was in large part due to the companionship present when he ate it.
Unfortunately for the rest of us, we're not married to his wife.
Ah, Steven, what you're forgetting is the magical power of this combination dessert to alter perceptions, nay, even alter reality itself. Stephen's particular wife is not essential (except, one may infer, to Stephen.) Only the presence of a companion is.
Just in case you want to make your own-
Melt 2lbs. of good Swiss or Belgium Semi-Sweet(noir) chocolate over simmering water in a large mixing bowl.Seperate 8 eggs-beat the yolks with 3/4 C. of sugar until very thick and light on color- beat the whites with 3/4 C. sugar intil stiff.
Fold the yolks and whites into the chocolate and put in a 10 in. springform pan-bake on "low" about 2 hrs- let cool-do not refrigerate.
Damned fine advice - I have followed it before, and By God, I shall follow it again!
Stephen should keep this in mind, though - get such desserts in while there is still time.
Because after the arrival of the stork, likely as not such desserts will be replaced by left-over Cocoa Krispies in Kahlua.
Stephen, I tried your Coq au Vin for four out on some friends last weekend; smashing success. My wife says it's the best thing she's ever eaten, anywhere. Even taking limited gustatorial memory into account, high praise.
Thanks!
