Lemon, Dropped

Tonight I tried to recreate a delicious dessert. I failed miserably, but let's not focus on that. I first had it in Lisbon, not that it's particularly Portuguese, that's just where I was at the time. It's not complicated, but it has to be done just so:

• Lemon gelato
• Vodka
• Lemon slice and cinnamon stick garnish
  

When done properly, it comes out tasting like a vodka tonic. When ice cream is foolishly substituted for sorbet, as I did, it's a wreck, as the alcohol curdles the cream. You just can't fool chemistry. The real deal is a treat: the sorbet is cool and refreshing after a meal, and it lets you keep the cocktail hour going a bit longer.

Chocolate Chili/Spicy and Sweet...Why Can't We All Be That Way?

Last week there was a lunchtime chili party in my office. Eight of my coworkers labored over their specialties, and while I wasn't an official judge, I still enjoyed the benefits. I'd been in a dietary slump for a few weeks, so it was easy to be tempted by the musical fruit of another. All the chilies were good, but here's my favorite:















Charissa Ramp's chocolate chili. Its entry card proudly declares 48 ingredients, which come together symphonically. The rich dark chocolate is present both aroma and taste; the heat slowly builds and enhances the bittersweetness without overpowering the flavor; finally, it glides away with a buttery finish. It reminded me of one of my favorite dishes, mole poblano, a specialty of a precious family friend, and each bite recalled dear memories to go with the broad-spectrum flavor.