What’s for Dessert?

Tonight, dessert is eating straight from a Ben ‘n’ Jerry’s tub of Tonight Dough and last night, it was a mid-week apple and rhubarb crumble (making the most of rhubarb being in season right now!)

I’m the type of person who has a separate stomach for dessert, the one who always checks the dessert menu first and then plans my order in reverse and the one who on more then one occasion has ordered one of each dessert on the menu because, if not why not!

If there’s chocolate molten or anything salted caramel on the menu, then Mr ELG knows it’s a given. But I also have a sweet spot for pavlova, banoffee pie (my sister makes the best one!), chocolate mousse, apple tarte tatin, bread and butter pudding, pecan pie and an affogato. I also love a line of Whittaker’s chocolate, a bite sized chunk of rocky road and port wine jelly. And if I’m making dessert, then it’s anyone’s guess but there is ALWAYS dessert in this house (if necessary, this is in addition to a cheese board!).

My sister’s banoffee pie

Yesterday I spotted the PERFECT recipe book for me on the shelf of The Cookery Book aptly named “What’s for Dessert?” Plainly, it was talking to me. The Cookery Book is the most divine book store dedicated to cook books. I’ve lived in and around this location for decades and my daughter even went to the school opposite it for a few years, but for whatever reason I never went in. So it was a serendipitous time to go in yesterday and immediately discover this beauty that I can’t wait to get into page by page. At first glance, there are so many desserts that a) make me salivate just looking at the photos and b) I can’t wait to test out!!

So the burning question I will leave you with is, who’s coming over as I plan for tomorrow’s dessert!!??

Plate licked clean

Physically picking up your plate at the dinner table and licking your plate clean has a certain cheekiness about it; some might call it rude. I look at it as complete satisfaction and I think most cooks that love to cook, deep down would agree with me.

Cooks that love to cook have spent time, big or small preparing the food. A lot of people cook for their loved ones, friends, colleagues or even just themselves and there is nothing more satisfying after you have dished up the meal and may be slightly sweating from standing too close to the stove for so long to see your “guests” in their own way wolfing down their food and not a crumb is left at the end.

Last night I witnessed this moment. The food was a thick, sticky reduced red wine sweet sauce that was remnants of a weekend dessert. It was the accompaniment to a few slices of pineapple. There was enough sauce to go round for five people and then some. It was the then some that tipped my man over the edge and into licking oblivion, because what went from a polite spoon in hand eating the dessert to suddenly a ravenous-have-not-eaten-in-days licking of the plate motion was an incredible sight to see and I was not even the cook.

So, don’t hold back are my words of wisdom. If you are at dinner wherever you may be, put your neck out on the line and lick the plate clean. Forget about the people that are rolling their eyes at you or tsk tsk tsking you because it’s not etiquette to do so. Not only will you ensure that you have eaten every last morsel of the divine meal in front of you but the cook will be left with a feeling of satisfaction that is priceless.