The last time we had dinner at Juliet and James’ place my assignment was dessert. I made this chocolate pie from Martha Stewart’s Pies and Tarts c1985, a favorite I’ve made many times before. Martha calls it a Fudge Tart, which sounds even more delicious, but instead of her Creme Anglaise & Orange Sauce I use whipped cream for the topping. It’s more my speed, and easy enough to whip up at serving time.
When dinner day arrived, I brought the pie and the cream. I knew Juliet had the rest on hand. At dessert time she brought out the mixer, and the sugar in an unlabeled canister, placing them both on the counter. For 2 cups of cream, I needed 1/4 cup of sugar (though I may have added just a little more).
We all sat around the kitchen island watching as I mixed and the ingredients blended together growing thicker. And as they did, some of us could not contain ourselves. James poked his finger in the bowl for a little taste.
Suddenly his eyes got wide. He jumped up from his seat shouting “No!” – or something like that, it all happened so fast – and grabbed the bowl.
Turns out, not sugar, but salt.
It was salt I added to the cream – 1/4 cup (plus just a little more).
That night we enjoyed our fudge tart without the cream topping, equally delicious.
With precautions now in place, it’s a family tale for the ages.
Sugar Sugar, my next knit design, coming soon.