I'm in deep trouble, I know. Zoe had checked out Skye terriers (without me knowing) on Facebook and found a breeder that might be able to help me out. Not that I'm sure I'm ready to be helped yet, but Zoe is ready for me to be. After looking at these beautiful faces, well you must agree that these might be a bit hard to resist. George was a midnight black male but the same litters also produce white Skyes with these gorgeous black muzzles and ears. Since I've had two black ones it could be nice to switch it up a bit. But not yet. I'm still missing George, though Skyes are hard to come by. One must plan ahead and throw your number in the hat, so to speak. They are actually considered a protected breed because there are so few of them.
Yes, that was a fun surprise on Saturday though it brought up a slew of emotions. Manservant was hungry after the show so we followed up with Mexican food. And then we followed the Mexican food with beer. Yup. There is a brewery right off of I25 that Manservant decided we should check out. After all, we don't get down that way often. So we did. Check it out, that is. Just tasters, but they were fun even though in Manservant's opinion we've had better. So no growlers came home with us, but I sure had an unexpected, fun day!
That night we were invited to a friend's home for dinner. It was a rustic, heavenly dinner, that began with lots of superb wine and and an addicting little garlic dip. Ribollita (an Italian soup with a base of bread and beans and greens) was the main course. So soothing and comforting and topped off with olive oil and parmesan cheese, this really hit the spot. Yum, yum! After dessert Manservant and friend switched to what he declared as awesome tequila and I was offered a Shalaylee which was new to me. We were out until midnight and didn't turn into pumpkins! But Freddie sure was happy to see us arrive home safely!
I did manage to bring dessert as I had three quarters of a pan of this decadent salted butterscotch, chocolate tart left from Valentine's Day. Oh baby. Don't hate me for this. Damn, but this is a rich confection. I willingly gave the rest to our friends to have as it was too over the top for me. I must confess though that when I started editing this tart's photos, I really wanted another bite. But you know how one bite leads to another? Well, that is the reason I gave it to them. Let them throw it away, but I knew this was like a preapproved credit card if left in my hands and there would be nothing left. And they are the ones on Weight Watchers. Oh, I am feeling so guilty now. I even went to the Weight Watcher's site and yes, I must do this, too.
But back to this tart. This totally decadent, luscious, sinful tart was perfect for Valentine's Day. One bite as it slowly slides across your tongue can produce a sigh that might be mistaken for another kind of sigh. The kind of satiated sigh that comes with a sense of great relief but always leaves you wanting more. This is a dessert that one eats slow and savors and wants never to end, but prays that it does quickly. You might pass out from the feeling of fullness that this tart leaves in your mouth, in your head, in your tummy. This is the kind of tart that one leaves behind for fear of getting overly involved. Yes, this tart is a tart! Of heavenly proportions. Maybe left behind, but never, ever forgotten!
Salted Butterscotch Chocolate Tart in a Shortbread Crust
Adapted From: Bold - Susanna Hoffman and Victoria Wise
Yield: 8 servings
3/4 c unbleached flour
1/4 c powdered sugar
1 stick cold butter, cut into cubes
Preheat oven to 375. Combine, flour, powdered sugar and butter cubes, in a small bowl. Using a pastry blender, cut butter into flour until mixture is pebbly and holds together when gathered. With floured fingers, press the dough across the bottom and sides of a 9 inch spring form pan or a removable bottom tart pan. Place in preheated oven and bake until golden brown and crisp, 18-20 minutes. Remove and set aside to cool.
1 c heavy whipping cream
10 ounces bittersweet chocolate, broken into 1 inch chunks
1 large egg, lightly beaten
Place the cream in a small heavy saucepan over medium-low heat until beginning to steam. Do not let it boil. Add the chocolate and whisk gently until the chocolate melts and the mixture is smooth and glossy, 2-3 minutes. Whisk in the egg, remove the pan from the heat, and set mixture aside to cool and thicken slightly, about 5 minutes.
Pour the cooled chocolate mixture into the cooled crust and bake until firm at 375 for about 15 minutes. Center should still be a bit moist when a knife is inserted into it. Let cool until it is no longer piping hot.
1 c packed brown sugar
1 vanilla bean, split lengthwise, or 1 t vanilla extract
1/4 c brewed espresso
4 T butter, cut into cubes
3/4 c whipping heavy cream
1/4 t kosher salt
Maldon salt flakes for topping (optional)
Place the sugar and the vanilla in a medium sized, heavy pot over medium heat. Cook, stirring occasionally, until the sugar is very soft and fragrant and beginning to melt, about 5 minutes. Add the coffee and butter and stir until the mixture is well blended, about two minutes.
Add the cream and kosher salt and bring to a simmer. This might hiss and sputter like a left behind tart but just keep stirring until the sauce is the consistency of thick honey, about 15 minutes. Remove from heat and take out the vanilla pod, if used. If this gets too thick upon standing just stir in more heavy cream and heat in the micro on low until this gets good and saucey.
Now take this saucey sauce and pour over your chocolate filling. Spread evenly across the top. If your butterscotch is runny, it will thicken with refrigeration. Sprinkle with salt flakes if you'd like. Cover loosely and refrigerate for at least two hours and up to 3 days. After I refrigerated this, I kept it at room temperature and enjoyed it much more than when it was cold.
More February Recipes:
Mussels and Fries
Sage Roasted Chicken with Bread Salad
Not My Mama's Chicken Pot Pie
Chicken, Artichoke, Mushroom Casserole
Brazilian Coconut Lime Shrimp Stew
Not My Mama's Cherry Pie