Sweet Sundays: Two weeks ago I addressed a viewer question regarding dating and dining with others who consume dairy. Carol Kicinski of the blog Simply…Gluten-Free expands on a couple of my suggestions with her own tips (and a recipe!) on easy and delicious free-from entertaining …
It’s been said recently that eating in is the new eating out and while it is highly unlikely that dining out will go completely out of fashion anytime soon there are many compelling reasons to stay in and enjoy a meal, especially when entertaining.
Economics aside, when one entertains at home it is more intimate, friendlier and gives the host or hostess the chance to create the exact atmosphere he or she desires. And of course it is a lot easier to talk when one doesn’t have to shout to be heard over the din of a noisy restaurant. Add to this the fact that dining out can be fraught with challenges for the dairy and gluten intolerant (who wants to “celebrate” with a bloated tummy, intestinal damage and headaches?) and it makes sense (as well as saves cents) to entertain in the comfort of one’s own home.
Entertaining needn’t be a complicated undertaking with hours spent in the kitchen. In truth, simple affairs are often the best. A whole chicken or large cut of meat can be roasted in the oven along with some vegetables, both requiring very little hands on attention. Salads can be prepared in advance and tossed with dressing just before serving. Add some wine, maybe some flowers or a bowl of fresh fruit to adorn the table, put on some music and let the friendship and conversation flow.
And of course, don’t forget dessert. These chocolate pots are dinner party worthy but weekday easy. Four ingredients and about five minutes of active work results in a dessert that is luscious, sinfully rich and sure to be remembered by all. It also happens to be gluten and dairy free.
Dairy Free Chocolate Pots
- 1 – 13.5 ounce can coconut milk (not light)
- 9 ounces dairy free, dark chocolate, chopped (1 ½ cups) or good quality chocolate chips
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Fresh berries for garnish – optional
Bring 2 inches of water to a simmer in large saucepan. Turn the heat to low and keep the water at barely a simmer.
Shake the can of coconut milk well and pour into a heatproof mixing bowl that will fit over the saucepan without the bottom touching the simmering water. Add the chocolate and place over the sauce pan. Melt the chocolate, stirring it a few times. Once the chocolate has melted, whisk in the vanilla and then the egg. Continue whisking over the heat until the mixture is smooth.
Pour the mixture (transfer the mixture into a pitcher or spouted measuring cup for easy pouring) into 6 small tea or cappuccino cups or ramekins and chill for 3 hours. Can be made a day ahead.
Garnish with berries if desired.
Carol Kicinski is a passionate cook, a food writer and a burgeoning food stylist and photographer. You can view more of her recipes on her blog, Simply…Gluten-Free, and in her upcoming book "Simply…Gluten-free Desserts."