Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Monday, November 3, 2008

Pumpkin Custard

This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half and half. Much of the creaminess comes from the pumpkin puree. Also, I tend to double the nutmeg, because nutmeg is an aphrodisiac. Couldn't hurt; might help.

Pumpkin Custard

2 eggs plus 2 egg yolks

1 tbs. flour

1 can pumpkin

1/2 cup sugar

1 tsp. salt

1/4 tsp. ginger

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. vanilla

1 cup half and half

1 cup milk

Mix the eggs, yolks, and flour.
Mix in the rest of the ingredients.
Spoon the mixture into buttered custard cups or ramekins.
Place the custard cups into a large baking pan and fill halfway with water.
Bake at 350 degrees for about 40 minutes until the custards are set in the middle.
Serve at room temperature or chill.
Serve with a dollop of whipped cream.

Make it a meal: Serve after a Crock Pot Cassoulet (see recipe)

Wine: Anything goes with pumpkin. Try a Sauvignon Blanc or a Pinot Noir.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)