What’s Not for Dessert: Black-Bottom Caramel Pudding

Photo by Lisa Hubbard; click to go to recipe on epicurious.com

Thanksgiving is only weeks away! What are you making for dessert?

I usually host a smallish Thanksgiving at the house, but this year I’ve invited about a dozen people. I think part of that is because I’ll be gone over Christmas, which normally is when I pull out all the stops for dinner and dessert — for a refresher on last year’s main dish and desserts, check out here, here and here — so this will be my last chance of the year to go crazy in the kitchen.

Last year I was unnerved to learn that two of my friends didn’t like the texture of panna cotta. [Me, silently, in kitchen: “Who ARE you people?!”] I had the whiskey butterscotch cake on deck as the second dessert course, so it wasn’t that big of a deal, but with that in mind I’ve been scouring magazines and cookbooks in an effort to uncover something they might appreciate more.

I’ve been on a salted-caramel and dark-chocolate kick lately, so when I found a recipe in The Gourmet Cookbook that incorporated caramel and chocolate and looked simple — eight ingredients, plus water — I decided to take it for a prerun tonight.

It’s chilling in the refrigerator right now, but I already know it’s not right.

This decision has little to do with flavor — in fact, the sample spoon I dipped into the bittersweet chocolate section was extraordinarily tasty — and more to do with … grandeur, I guess. This is essentially pudding, on top of pudding. Sure, I made it from scratch, which required a lot of small bowls (the online recipe omits the third bowl required for the chopped chocolate*), but at no point will I be turning to my guests on Thanksgiving and saying, “Thank you so much for coming. Here, have some pudding.”

* Rather than buy a 3-ounce bar of bittersweet chocolate and chopping it, I bought a 10-ounce bag of bittersweet baking morsels from the same company; the ingredient lists were identical, they were the same price and no chopping was required. Plus, chocolate for snacking!

WHAT SAM WORE: 11-13-11
The shirt: Long-sleeved waffle-weave T-shirt, from Old Navy.
The pants: Track pants by Armani Exchange, from the outlet store in Palm Springs, CA.
The shoes: Running shoes by Nike, from the outlet store in Anthem.

3 responses to “What’s Not for Dessert: Black-Bottom Caramel Pudding

  1. tee-hee……. black bottom….

  2. Think we need to call Perry our Black Bottom Caramel Puddin…..

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