Chocolate Budini
Unlike the popular lava cakes, budini are flourless.They are often served in
restaurants in a big ceramic bowl. Since they're quite rich, serving them in
ramekins or small ceramic or glass baking cups provides guests with plenty
of satisfaction — they're also easier to serve buffet-style.They're to be eaten
very hot, so place them on a dessert plate to serve.
8 oz. very good quality semisweet chocolate chips
3/4 cup (1 1/2 sticks) unsalted butter or margarine
1 cup sugar
1/8 tsp. salt
4 large eggs, separated, at room temperature
2Tbsp. creme de cacao, or other liqueur (optional)
1/4 tsp. cream of tartar
Place 10 6-oz. ramekins or small oven-proof coffee cups or bowls on one or
two baking sheet(s). Set aside.
Combine chocolate and butter in a microwave-safe bowl and microwave
(uncovered) on high for two minutes. Stir the chips well until smooth (don't
worry if all the chips don't melt completely). Stir in the sugar, egg yolks and
liqueur until smooth. Set aside.
t
Evening
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Special Occasion
In a clean dry bowl, beat the egg whites and cream of tartar until soft peaks
form. Sprinkle in the sugar and beat until the whites are very stiff.
Place a large dollop of the whites into the chocolate mixture and stir until
incorporated. Add the chocolate mixture to the bowl of egg whites and care-
fully fold the mixture until there are no white streaks.
Divide the mixture among the ramekins (these can be made, covered and
chilled, up to a day ahead).
Position oven rack in the center of the oven. Preheat oven to 375F. Place the
baking sheet with ramekins in the preheated oven (they may be placed in the
oven cold). Bake for about 20 minutes, or until the tops are very puffy and
cracked around the edges. Remove immediately and serve the budini immedi-
ately (they will deflate very quickly) with a spoon, as is, or topped with fresh
whipped cream or berries. Makes 10 budini.
Birmingham
34000 S. Woodward Ave.
248.645.0500
Plymouth
570 S. Main St.
734.455.1100
A Journal of Style Savvy -
From Marla With Love
"From the Heart"
2-2-2006
From your
heart to hers...this chic heart-
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bracelet and matching
Garden Fresh Gourmet At Chile Pepper magazine's Fiery Food Challenge in Fort Worth, Texas,
renowned as the "most prestigious competition of zesty products," one company swept no less
than four key salsa categories with a total of 32 awards. The company? Garden Fresh Gourmet.
The headquarters? Ferndale, Mich. Founder Jack Aronson began handcrafting fresh, all-natural
salsas in the back of his small Ferndale barbecue restaurant. As talk — and sales — became
increasingly focused on the salsa, Aronson closed the restaurant and, along with his wife,
Annette, has built a salsa empire, earning $19 million in sales last year. Offering 15 varieties of
preservative-free salsa, including Peach Pineapple, Jamaican Scotch Bonnet and Artichoke
Garlic, locally at Farmer Jack, Kroger and Hiller's (the first to pick up the product), the
Bloomfield Hills resident's added chips, guacamoles and more to the line-up. (248) 336-8486;
gardenfreshsalsa.com .
Detroit Popcorn Co. Since 1923, the warehouse and retail shop at 1-96 and Greenfield in
Detroit has been providing venues with old-fashioned popcorn carts, cotton-candy machines and
frozen drink servers. Since May, when the company was purchased by West Bloomfield resident
David Farber, Detroit Popcorn also offers a catering arm, called Roxy's Sweets, which brings cot-
ton candy, waffles, ice cream novelties and, of course, varieties of popcorn, including plain,
chocolate-dipped, caramel and more — into customers' homes. (313) 835-3600;
detroitpopcorn.com .
Faygo Created by Russian bakers Ben and Perry Feigenson as Feigenson Brothers Bottling
Works in 1907, their original fruity flavored recipes were based on their cake frosting recipes.
The brothers changed the company name to Faygo in 1921 — the original name was too long to
fit on the bottles. They also coined the term "pop" because of the sound the bottle made
when it opened. faygo.com .
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OMa11
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You can reach her at: (248) 932-7700
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JNPLATINUM • I: E 11 k
121
2oot, •
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