Recipes and Stories

26 March 2016: Mastering the Make-Ahead Easter Dinner II

March 26, 2016

Tags: Make-Ahead Easter, Chocolate Pots De Crème, Dean Owens, Easter Dinner

Dean's Chocolate Pots de Creme, rich, luscious, and so easy it's almost embarrassing. Almost.
26 March 2016: Mastering the Make-Ahead Easter Dinner II

Once I have the first course and dessert ready for a dinner or a cooking class, I feel as if I’m home free, so I always opt for a sweet that can be made well ahead. At Easter, that sweet has for the last twenty years has been these chocolate pots de crème, a specialty of my late friend Dean Owens, one of Savannah’s great wits and hosts.

Not only are they luscious, they can be made several days ahead, and are easy and quick: (more…)

2 April 2015: Mastering the Make-Ahead Easter Dinner III

April 2, 2015

Tags: Make-Ahead Easter, Dinner Party Planning, Classic Southern Cooking, Chocolate Pots de Creme, Dean Owens

Dean’s Blender Pots De Crème, here garnished with whipped cream, mint, and, because it was flavored with Grand Marnier, candied orange peel
If you’ve planned out your menu with some forethought for things that not only can but should be made in advance, and have stocked your refrigerator and pantry with all the ingredients except the really fragile perishables (that is, asparagus and herbs), you’re almost home free. (more…)

19 April 2014: Easter VI—Chocolate

April 19, 2014

Tags: Chocolate, Dean Owens, Easter Dessert, Pots De Crème, Classic French Cooking

Dean’s Blender Pots De Crème are drop-dead easy and never fail to impress.
For many families, Easter dessert must be a fluffy coconut cake topped with seven minute frosting, lots of flaked coconut, and often jelly bean “Easter eggs.” Or it might be trimmed into shapes that are arranged on a platter and decorated to look like an Easter bunny. If that’s your tradition, then have at it. (more…)