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The holiday season is upon us and this year, it marks the inaugural
issue of Savor Seattle’s e-newsletter! Thank you for all of your
support, helping me to launch the business of my dreams.
In each
newsletter, you will get first dibs on new Savor Seattle happenings
and events, seasonal recipes, and food-related news going on
in Seattle.
The featured recipe this month is one of my favorite desserts
to make during the holidays. It’s thicker than mousse, but very
smooth. And not to mention very chic!
I hope that you enjoy this first issue. I look forward to sharing
some exciting news for ’08 in the next one!
Bon Appetit,
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Gift
Tickets
Just in time for the holidays, we have just launched our new online
store!
Give your loved ones and friends a gift they will “savor”…of a
2-hr, intimate, food and wine experience. Gift
tickets make
a unique gift they will never forget.
Gift Baskets and Boxes
Like what you tasted on the tour? Share a savory taste of Seattle
with your friends and family with new Savor Seattle gift baskets
and box sets! Now available at our online
store.
Savor Seattle Swag
Check out the fun swag we’ve got for you! T-shirts, hats, aprons,
and super cute hot pink umbrellas (with a gel grip handle!). Get
yours now and savor it. |
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Singles Mingle Sundays >
Are you or someone you know (who loves food) resolving to meet
someone new this New Year? Then come mingle with other singles
during an intimate food tour of Pike Place Market. Sundays
in January only! No cheesy antics, pressure, or weird stuff.
Just a few singles looking to connect with other foodies!
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Chocolate Pots De Crème
Makes 6 (small ramekins)
Can be made 2 days ahead. Keep refrigerated until ready to serve.
- 1 ¼ cups half-n-half
- 3oz. bittersweet chocolate, finely
chopped
- ¼
cup sugar
- 3 egg yolks
- ½ tsp pure vanilla extract
- 1 tbsp cocoa powder
- Pinch
of salt
- 1tbsp hazelnut-flavored liqueur,
such as Frangelico (optional)
- Fresh whipped cream, for serving
(optional)
- Fresh strawberry slices or raspberries, for garnish
(optional)
1. Preheat oven to 300°.
Bring a kettle of water to a boil, and keep it warm.
2. Heat half-and-half in a small saucepan
over medium heat until it just begins to simmer. Remove from
heat, and add chocolate and sugar. Let stand 5 minutes.
3. Stir together yolks, vanilla, cocoa, salt,
and liqueur, if desired, in a large bowl.
4. With a fork, stir chocolate mixture until
smooth. Gradually stir chocolate mixture into egg mixture.
Pour through a fine sieve into a glass measuring cup. Skim
off any surface foam with a spoon.
5. Place six ramekins or pudding molds in
a shallow roasting pan, and divide the chocolate mixture among
them. Pour the hot water into the pan so that it reaches halfway
up the sides of the ramekins.
6.Bake until custards are not quite set in
the centers, about 26-27 minutes (custards will firm up as
they cool). Carefully remove ramekins from water bath, and
let custards cool slightly.
7. Cover with plastic wrap; refrigerate until
ready to serve. Just before serving, add a dollop of whipped
cream and garnish with fresh berries, if desired. |
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