People everywhere were smiling (ya know, that fake smile) at us...I happened to look down at my feet in my $10.00 Target flip-flops. I scanned the area and noticed that all the women also were wearing flip-flops (these are the shoes of choice in Arizona) I relaxed a bit. But some how there was a huge difference between mine and theirs... their flip-flops all had rhinestones, or cute little designs. I immediately knew that most of these flip-flops were NAME BRAND! Gucci, Chanel, Christian Dior, and the most popular HAVAIANAS. My goodness, I LOVE Havaianas, (they are comfy) although I must admit I knew nothing about brand name flip-flops until moving to Arizona. Weird how we fall into the trappings of where we live.
There is a enormous difference living in the Phoenix area when it comes to fashion, food, life. Somehow I think Phoenix thinks they are part of "Hollywood" and they need to keep up with the lifestyles of the rich and famous.
But digress from my excursion. As I quickly scanned for the entrance of the restaurant, I was greeted with another fake smiler, with that orangy tan of liquid tanning. She along with her implanted breasts, orange tan, and scrawny appendages asked me if she could help me find something. Honestly, I did not want to be helped, and I felt again like a mouse trying to dart away from a fake Cheshire cat who would rather dissect me rather than "help" me. I was polite and told her I didn't need any help (I had NO idea where I was going...) and moved along, my eyes darting back and forth searching for the restaurant.
AH-HA.... there it is "THE" place we had heard so much about...with all the raving about taste and beauty of the food along with a decor that was to say the least GRAND. We waited to be seated for a few moments. A young women appeared with what looked like encyclopedias for menus. We were seated in a very nice booth with high backs so that all we could do is look out at the rest of the room and listen to the musings of other guests who were seated behind us.
We were asked for a beverage order and would we be having a appetizer. We explained that we were there for a decadent dessert and a glass of dessert wine. We ordered water with lemon and proceeded to find desserts within the encyclopedia.
The "wine steward" paid a visit to our table and asked if we had any questions about food pairings and our favorite wine...should I have told him that I love Arbor Mist Strawberry? Surely, this man would NEVER understand that I really like Arbor Mist wines.
The wine steward rattled on about varietals, notes of this and that, (yawn) and what would we be having for lunch. First, I told them already that we would be having dessert and a glass of wine...no lunch. Second, I had not gotten a chance to find desserts in the menu, and lastly where is my water?
Not getting the response he desired, the wine steward excused himself and added that if we needed any "help" to let our server know and he would be happy to help us find the "right" wine. OK....if something tastes good to me, that does make it the right wine...correct? So what if I like cheap wine or white wine with beef. So pretentious.
We actually did not end up ordering wine because I did not want to ask the "pro" about what to pair with our dessert. But we did have a most wonderful dessert that I have re-worked and placed below. Try it and pair it with any beverage you would like. No wine steward or name brand flip-flops necessary.
White Chocolate Vanilla Parfait Served With Strawberry Balsamic Basil Compote (UGH, there goes that snooty verbiage again!)
White OR Bittersweet Chocolate Vanilla Parfait
Ingredients:
1 3/4 cups white chocolate (or use bittersweet chocolate)
4 cups heavy cream, whipped
3/4 cup egg yolks (save those egg whites, we can use them in other dishes)
1 cup sugar
4 teaspoons corn syrup ( yeah, I know corn syrup...its BAD for ya!)
1 vanilla bean (vanilla beans are EXPENSIVE, so use a teaspoon of vanilla extract if desired)
4 tablespoons milk
Preparation:
Cook the sugar and corn syrup to 235°. Add it to the egg yolks while whisking (at this point you should temper the eggs, lest you come up with scrambled eggs and corn syrup*) continuously. Whisk the mixture until reaching room temperature. Bring the milk to a boil and add slit vanilla bean. Pour it over the chocolate and whisk until all chocolate dissolves.
Mix the chocolate with the yolk. Fold in the whipped heavy cream. Pour the mixture into parfait cups or molded rings. FREEZE, FREEZE, FREEZE!
Strawberry Balsamic Basil Compote (normal word for "compote" is stewed)
Ingredients:
12 strawberries, hulled and cut into halves (fresh is best)
1 tablespoon aged balsamic vinegar (The kind that a bit pricey)
3 basil leaves, broken into pieces (buy or get some from the neighbor)
3 teaspoons sugar (your choice)
Prep:
Place the strawberries into a bowl and toss with the sugar. Add the green basil leaves and allow to sit for three-to-five minutes. Add the vinegar and toss gently again. Set aside to marinate for three minutes or more.
Plating:
Remove the parfait from the mold and place on the center of a plate. Spoon the strawberry compote around the parfait. Serve it with a dollop of whipped heavy cream.
*"Temper" the eggs is where you add a bit of the hot liquid to the eggs to warm them, a bit at a time so that the eggs do not cook as they are being whisked into a hotter liquid. Voila! No scrambled eggs in your dessert.
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