Friday, 1/3/20

Dinner with Jennie and David.  SK challah from Jason and me (we make 4 small loaves instead of the usual 2 giant ones), plus I made a dessert from my latest cookbook, Pastry Love. It was a butterscotch pudding parfait, with ginger-molasses cookie crumbs and a whipped cream-creme faiche topping. I substituted the brown sugar/sour cream whipped cream (with a shot of bourbon) from Cook's Illustrated because I never have creme fraiche laying around. I thought the pudding was fine; it used a stick of butter which seemed excessive. And of course the cookie crumbs got soggy. Also, making (merely serviceable) cookies just to make crumbs was a pain. I think Trader Joe's triple ginger cookies, or speculoos would work even better. Anyway, it was predictably rich but STILL not the butterscotch pudding of my dreams.