lucky me—a fall weekend in the berkshires
Emphasis should be placed on the word lucky. I never get to do stuff like that.
And unlucky you—I don’t have the recipe for those gorgeous things.
My sister lives in Western Massachusetts, and she’s been telling me about this unbelievable chocolate shop for years. This weekend, while we were enjoying the Berkshires in all its fall splendor, we took the kids to Chocolate Springs which was worthy of every cry of praise I’ve heard.
After our trip to chocolate utopia, we stopped at Guido’s, the local gourmet shop, and bought what we needed to make a cheese platter. You probably can’t tell at first glance, but some of the pears are only a little bigger than the grapes. The two varieties are called Seckel and Forelle.
We took the platter to my sister’s friend’s house for a fall party. The word party is a huge understatement, though. How do you put into one word the epitome of a New England autumn celebration? There was a huge inflated slide for the kids, a square dance in the barn, a fire ring with s’mores, old fashioned jars full of candy, and crates of freshly picked apples. It was perfect.
While we were there, I saw a friend from college, and met Gabrielle Blair. Most of you know her as DesignMom.
I’m not an expert on these things, but when I went in the cheese section, I had a rule in my head: one hard cheese, one soft cheese, and one bleu. You could also go with one sheep’s milk, one cow’s milk, and one goat’s milk. (I was pressed for time, so went with the rule I could follow without someone’s help at the cheese counter.)
This was a casual party, so I stuck with basic cheeses that would be enjoyed by everyone, adults and kids. I chose an aged cheddar, a mild bleu, and my favorite soft cheese: fromager d’Affinois, which is like a very soft and mild brie. (My kids like to dip their pretzels in it.)
cheese platter
3 separate kinds of cheeses
assorted crackers or bread
seasonal fruits such as grapes or pears
1 variety of dried fruit, if desired
1 variety of nut (a handful), such as pecans or walnuts
1. Arrange on a large flat platter. Serve with three separate knives.
October 14th, 2008 at 10:54 pm
I may have to make a special trip to the chocolate utopia of which you speak. That looks amazing!!
October 15th, 2008 at 5:28 am
Lucky you, indeed! I would love to check out that chocolate shop… sounds like a place I could call heaven!
That party sounds so fun!
October 15th, 2008 at 7:17 am
Um. Yum.
What more can I say?
(Oh, except THANKS for your photo tips. They’ve helped me tremendously these last weeks as I’ve worked on ConversationsWithACupcake. You really are the queen of food photography.)
All hail Queen Jaime.
(Was that nice enough to get you to bring some of that mousse home to the Springs? )
Holy cow.
What more can I say?
October 15th, 2008 at 8:18 am
Wow, that cheese platter looks amazing. Don’t get me wrong, the chocolate does too, but cheese is my favorite food ever.
October 15th, 2008 at 1:59 pm
What a fabulous get together. You have exquisite taste.
October 15th, 2008 at 4:25 pm
Such a “Sophistimom”!!!
October 15th, 2008 at 8:32 pm
Isn’t Gabrielle awesome?? She is the sweetest thing. Your trip to Massachusetts looked awesome. I am gathering ideas for a road trip for next fall…..
October 16th, 2008 at 4:50 pm
Last Thanksgiving, while our Springs home was for sale, a sweet friend had my family over for dinner. Your picture reminded me of a wonderful chocolate pie they served us. So I’m including it for everyone else that has some sort of sophiticated drool while oogling your photo…
French Silk Pie
Shannon Enright
( 9 1/2 to 10 inch pie shell of your choice)
Ingredients:
1 1/3 cup sugar
4 eggs
2 squares (1 ounce each) unsweetened chocolate melted
2 tsp. vanilla
2/3 cup butter softened
1 1/3 cups heavy whipping cream
4 tsp. confectioner’s sugar
If using pastry lined pie shell bake at 450 about 6 min. and cool.
In a saucepan, combine sugar and eggs, until well blended. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon and reaches 160 degrees (takes me about 1/2 hour). Remove from heat. stir in chocolate and vanilla until smooth. Cool to luke warm 90 degrees stirring occasionally.
In a medium size bowl, cream butter until light and fluffy. Add cooled egg mixture, beat on high 5 mins.. In another mixing bowl beat whipping cream until it thickens add confectioner’s sugar: beat until stiff peaks form. Fold into chocolate mixture. Pour into crust and chill.
garnish with whipping cream and (or) chocolate curls.
It is really good but takes a lot of time.
Hope you try it - and remember a little piece on during Monday Night Festivities is FREE of calories!
October 23rd, 2008 at 10:00 pm
A party just to celebrate fall, complete w/square dancing? I can’t remember the last time I square danced. It sounds like fall in New England can bring out the best. So much yummy food, and lots of wholesome fun.