It’s been awhile since I’ve participated in the monthly dessert swap friends of LTHForum hosts. In fact, the last time was back in May! With these dessert swaps, friends get together and bring a dessert to share. Everyone helps themselves to the buffet of sweets and takes them home to indulge. It’s a great way to try some new and interesting desserts that you may not make yourself or even thought of trying.
This month, our dessert swap was hosted by Molly of Fig Catering. Molly grew up in a restaurant owning family and worked as a personal chef. She now partners with Justin Hall and handles the desserts and other sweets of the business. To whet our appetites before the desserts, Molly prepared a delicious pot pie and a tasty green bean and asparagus salad.
I loved how Molly prepared the pot pie on the stove, versus baking in the oven. A large pot of savory chicken pot pie filling was ladled into our bowls and topped with a buttery biscuit. It worked perfectly to serve 8 sweet toothed friends!
To pair with our individual pot pies, Molly also prepared a beautiful Asparagus and Green Bean salad. I loved how strikingly fresh and green the salad was! It was topped with a heavy hand of parmesan cheese and toasted hazelnuts.
Carrie’s Baba au Rhum
with freshly whipped cream (not pictured)
Maureen’s Chocolate Covered Apples
One of my favorite aspects of these dessert swaps is seeing the culinary creativity come out in each of us. Maureen outdid herself and made some of the most creative candied apples I’ve ever had. Vosges is a popular chocolate boutique here in Chicago (and a few other locations around the world) that’s known for some unique flavor combinations. Wasabi & chocolate, yellow curry and chocolate, chile and chocolate… these are just some of the combos that Vosges are known for. Well Maureen took these chocolate combinations and applied them to chocolate covered apples. For the swap, she mimicked the Vosges flavors and coated apples with these delicious chocolate flavors including:
– Woolloomooloo: roasted/salted macadamia nuts & coconut
– Naga: Indian curry & milk chocolate
– Black Pearl: wasabi, ginger, black sesame seeds & dark chocolate
– Oaxaca: guajillo/pasilla chillies & dark chocolate
So that was our sweet filled evening of desserts and I’m already looking forward to next month! Stay tuned and if you’re looking for a reason to get friends together, why not hold a dessert swap of your own?!