It Doesn’t Take Much

A friend of mine used to work in the food business–by which I mean he was an owner of some restaurants in Philadelphia, and had helped Julia Child publish one of her cookbooks. On matters of food I trust his views. When we were working on a dinner theatre project once, and I was trying to wrap my head around the per-customer price of napkins, and getting schooled in why green beans made more economic sense than tossed salad, he said something I’d never thought of: “If dessert is satisfying, they’ll forgive anything.”

Obviously we were hoping never to serve a bad meal, but I took that advice to heart. Something luscious can save the day. And if the day doesn’t need saving–if things are already going well–it’s the metaphorical cherry on top of the seven-layer cake.

But it doesn’t take seven layers, or a gigantic bowl of ice cream, to make a good last impression. When the ingredients are good, a spoon will do.

An inch-square piece of brownie, cut into two triangles. A strawberry, hulled and thinly sliced. Two dabs of vanilla ice cream. A few drops of mulled-wine syrup drizzled overtop. One luscious mouthful. One bit of sweetness to end the meal.

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We never opened the dinner theatre, as it turned out. That town was far more interested in another bar and another supermarket than in what we had to offer. Just as well. I’d rather make One-Spoon Sundaes for a small gathering than a big crowd.

Mulled-Wine Syrup

This recipe can be scaled up, but it’s perfect for using some leftover wine. 

1-1/2 cups red wine
1 tbsp mulling spice (packaged, or a combination of dried spices: cinnamon stick,  clove, orange peel, allspice)
1 tsp sugar (or to taste)

Put the wine in a saucepan over low heat. Put the spices in a tea strainer (metal or ceramic, not plastic) or tied up in a small piece of cheesecloth or tea bag and add to the saucepan.
When the wine is warm, add the sugar and stir to dissolve.
Continue to simmer 20-30 minutes or until the wine is reduced to 1/3 or less.

Use the syrup to top ice cream or cake, or add a small drizzle to a glass of seltzer, ginger ale, or sparkling wine.

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