Dark Chocolate Pomegranate Fondant

A friend of mine told me she’d met a woman who’d asked her to do a reading in a bathtub.

“What do you mean? Like, with water in it? Naked? Or with clothes on?”

“She’s going to host a literary salon in her home and she wants to cover her bathroom in red velvet. She wants me to read from the bathtub, with LOTS OF BUBBLES. I haven’t decided yet if I’ll have anything on underneath.”

“Ok, wow, count me in. But she’s going to have food, right? Does she have anyone preparing food? What about beverages?”

I’d bugged Shannon two or three times to know who was preparing the food for this thing, and let her know that if the author in question needed help preparing the food I’d be happy to lend a hand. Finally, about a week before the first event, I got a phone call from Anne.

“I would love your help preparing the food!”

The food for first salon was fairly low-key, planned only a few days in advance: beet tartare served in endive leaves, polenta topped with roasted peppers and chorizo, deviled eggs, etc.

The Kingdom of Flowers

The Kingdom of Flowers

The second salon I helped to cater would be deemed the Kingdom of Flowers, with big ideas to tantalize guests with flower-inspired treats. Orange blossoms? Lavender? Roses? Acacia flowers? And what to pair with it – chocolate? Almonds? Meringue? Vanilla? Lemon? My mind wandered…

Lavender Meringues

Lavender Meringues

After lots of thinking, lots of testing, lots of feeding of cupcakes to colleagues and friends, I came up with the menu:

  • Persian Love Cupcakes with Rose Frosting
  • Dark Chocolate Pomegranate Fondant
  • Lavender Meringues
  • Orange Blossom Olive Oil Cake
Persian Love Cupcakes with Rose Frosting

Persian Love Cupcakes with Rose Frosting

Orange Blossom Olive Oil Cake

Orange Blossom Olive Oil Cake

I bring you my favorite recipe amongst the bunch, which has become my go-to chocolate dessert (and it’s gluten free!)

Dark Chocolate Pomegranate Fondant

Dark Chocolate Pomegranate Fondant

Dark Chocolate Pomegranate Fondant

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The one-egg wonder: Lavender Orange Blossom Cake

A quiet Saturday afternoon in my apartment. A lull between birthday parties, between seasons. Springtime is coming, or it’s here – the raspberry plants are growing. The jasmine has buds and will bloom any second now. The mosquitoes are back, bit by bit.

Springtime looms

Springtime looms

When you cook a lot, you feel this pressure to always bring something homemade and fabulous. Showing up with just wine is better than bringing a store-bought cake. And when there’s a party, well, it’s just another excuse to test recipes on people.

The lone egg

The lone egg

There was only one egg left in the pantry, and the supermarket (half a block away) was too much of a bother. I decided to let the pantry inspire me, to come up with something unexpected. With springtime imminent, I thought of the bright flavors of the orange blossom water hiding in the back of the garde-manger, of the lavender flowers I bought years ago to make a delicious cocktail, of the violette liquer in the liquor cabinet.

Lavender flowers, orang blossom water

Lavender flowers, orang blossom water

The internet revealed a plethora of options, and I used this one to loosely base my experiment: One Egg Lemon Pound Cake. Most friends thought it was delicious, but one with a particularly keen palate asked me discreetly: “Are you sure this is fully cooked?” “It only has one egg,” I smiled, glad that somebody was there to keep me in check. The verdict: delicious, but a bit dense. Try for yourself!

Lavender flowers

Lavender flowers

Lavender Orange Blossom Cake

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