It's hot in the city. Time to put away those Coq au Vin and Boeuf Bourguignon recipes for a while to make cooler, fresher dishes. Desserts containing springtime fruits can end a meal with a lighter touch than the dense chocolate ones I love in the winter. Keeping with this menu concept, I put together a dinner for some friends to combat the heat.
Blackened Cod with Cool Couscous Salad, Thai Vinaigrette, and Roasted Peanuts.
1T Butter, unsalted
15ml Cognac, or Rum
1t Vanilla extract
2 Pinches of salt
Zest of 1 lemon
Preheat your oven to 180C, or about 350F.
Butter a 9" pie pan and set aside. Next, cream together the sugar with the eggs. Whisk in the flour, milk, alcohol of choice, vanilla, salt, and lemon zest. Pour the batter into the buttered pie pan and arrange the blackberries sporadically. Place it into the oven and cook 35-45 minutes, or until the custard is set and slightly browned on top. Remove it from the oven and allow to cool before cutting. It can be eaten at room temperature, or cooled in the fridge. You can also dust it with powdered sugar before eating if you desire.