With a Bang
January 4, 2009
I said sometime last week that I believed resolutions don’t count until January 2, but considering that, when I said it, we were on the verge of a New Orleans trip that revolved almost entirely around food (more on that soon!), I probably should’ve nudged the date even later. But in reality, I’m not all that big on resolutions. They feel a lot like Valentine’s Day to me: made-up, invested with sky-high expectations and bound to make someone feel bad.
I do, though, think it’s wise—and natural—to take stock: look forward and backward, reflect and dream, reminisce and commit. And I think it’s also quite lovely to start the new year with a bang. And I would say that our long weekend did just that.
But before our culinary tour of the Big Easy began, there was the matter of a New Year’s Eve dinner. It would be just the two of us and we were almost certain not to stay up long enough to sway tipsily to Auld Lang Syne at midnight (we had an early flight), I wanted our dinner and dessert to be special.
After a month of churning out cookies and candies and such, though, my dessert inspirations were running a little thin. So I dipped deep into my ever-growing stack of recipes and plucked out one that I’ve been meaning to make for months. It was one that I hoped would live up to one of my favorite desserts in Chicago (burnt caramel ice cream at Hot Chocolate) and one that couldn’t possibly be bad, considering it’s components (each one more decadent than the last) and it’s creator (David Lebovitz).
I still don’t have my sea legs when it comes to caramel (ahem), but the level of detail in the recipe and the photos here were incredibly helpful and even I couldn’t screw it up. So, as we closed out 2008 last Wednesday night, Kevin and I dug our spoons into little bowls of this Salted Butter Caramel Ice Cream, which was absolutely incredible: smooth, rich, sweet, salty, deep and complex. I didn’t miss the glittery ball drop one bit.
The recipe for David Lebovitz’s Salted Butter Caramel Ice Cream is here.
Stay Tuned: More on our New Orleans trip later this week. Photos and beignets and gushing, oh my!