Alcohol

This recipe was found in a handwritten Swedish cookbook, dated about 1864, belonging to Countess Frida Af Trampe. This was said to be her favorite cookie. Ingrid Albertzon Parker, who is Swedish, took the time to translate this recipe into American measurements. I had the pleasure of having Ingrid come into my kitchen one afternoon to teach me the art of making these buttery little morsels. They are really very simple to make. The optional Cognac and shaved chocolate were added by Ingrid.

This simple, old-fashioned dessert is for chocolate lovers everywhere! Serve it warm or cold, with whipped cream or a dessert sauce.

This recipe evolved quite by accident in the restaurant kitchen on a particularly harried day. The baker had put a pan of blond brownies in the oven, and in the rush had left them in too long. When I looked at them, and then at her, our faces fell—the brownies were burned. But we had to have that dessert. “Don’t worry,” I told her, “I’ll think of something.” I knew I had to act quickly to get the desserts to the table. So I cut the brownies into pieces and carefully trimmed off the burned edges. I crumbled up the good part, sprinkled it with sherry, covered it with chocolate pudding and topped it with fresh whipped cream—and our Chocolate Trifle was born. Today it is one of our most requested desserts. Hope y’all enjoy. Oh, by the way, you really don’t have to go to the trouble of burning the brownies!

Before I give you this recipe, I must tell you a story. It is about a tall, handsome, talented young man who walked into our restaurant one hot Saturday afternoon. This beautiful young man had an equally beautiful and charming young woman on his arm. I could hear the wait staff just a’buzzing. Being ever watchful, I came out into the dining room to make sure all was well. I saw that our hostess had seated the couple, so I walked over and introduced myself and welcomed them to our home. That hot afternoon I had the pleasure of getting to know Harry Connick, Jr., and his lovely wife, Jill. I have Harry and Jill to thank for one of the most memorable nights of my life. Harry was performing that night at the Johnny Mercer Theater, but much to my dismay I had been too busy to get tickets. I laughingly told Harry that with the exception of him, just about everyone I cared to see in concert was dead, and because of my lack of organization I was going to miss this opportunity. With a sweet smile and a twinkle in his eye he said, “Well, I’m just not going on tonight if you’re not going to be there.” I repeated that I didn’t have a ticket. Harry and Jill just smiled and said, “Yes you do. We’ll have five tickets waiting at the box office for you and your two sons and their dates. Be there at 7:30.” Shortly before show time Harry called the restaurant to see what was cooking. Well, every Saturday night we serve our wonderful Southern Pot Roast and Mashed Potatoes on the buffet. Harry’s instructions were to put as much pot roast and mashed potatoes on one plate as we could, and to fill another plate with Jill’s favorite, the collard greens. I was home getting ready to attend the concert when our manager, Renee, called to ask if I could pick the plates up on my way to the concert. I agreed, and said, “While you’re fixing Harry’s and Jill’s plates, how about a platter of fried chicken and biscuits for the band members?” So my sons, their dates, and I, loaded down with food, took off for the concert. We had the pleasure of feeding the Connicks for a second time on that steaming hot day of August 21, 1999. The concert was wonderful! Harry left me speechless in the middle of his performance by recounting our meeting and describing the meals that he and Jill had enjoyed that day. Just when I thought he couldn’t be sweeter, Harry dedicated his next song to me. The song was “Sensational.” Needless to say, I was a puddle in my chair! Thank you, Harry and Jill, for a wonderful night. How proud your parents must be to have raised such gracious, thoughtful, considerate people. This one’s for you, Harry!

This can be done with mussels and clams mixed, and you can also add shrimp at the end if you like variety.

A wonderful syrup to pour over fresh fruit, this is not overpoweringly sweet, thanks to the orange zest. Choose a decent, but not expensive, port for this. Depending upon what you will use it for, opt for the cloves, cinnamon, and pepper. The spicier port syrup is great for reconstituting dried figs, apples, pears, and other dried fruit. You can also use it as a glaze on chicken or pork. Port syrup keeps in an airtight container for a few months in the refrigerator.

You can substitute another coffee-flavored liqueur for the Kahlúa and, of course, increase or decrease the amount of liqueur, depending upon your taste.

To “mull” wine simply means to flavor it with anything from spices to fruits as it heats. A warming brunch drink on chilly days, this one relies on the best-quality brandy you can find. It’s a matter of personal preference as to what kind of wine to use. I like a nice Cabernet or Merlot.