This isn’t chocolate. And it’s a Valentine’s Day dessert. Who am I!?
I’m the girl who is only okay with a non-chocolate dessert (for Valentine’s Day, or otherwise), when it’s super creamy, rich and delicately flavored with seasonal fruit. Specific enough?
When I was asked to bring a chocolate dessert, or a bottle of bubbly to my monthly LA food blogger meeting, I decided I wanted to bring the bubbly in a dessert. And the inspiration for this recipe came from my recent desire to marinate blood orange segments in champagne. I just knew it would be beautiful and delicious.
It developed into creme brûlée because, well, I had to add the creamy and rich elements. So from there, Blood Orange-Champagne Creme Brûlée was born.
(Oh, and I also brought a chocolate dessert (how could I not!?), which I’ll share with you on Thursday.)
Check out the links below to see what the other FBLA members brought to the meeting? (Several members
- Chocolate Petit Fours – Christina Conte of Christina’s Cucina
- Chocolate Brownie Quick Bread – Dorothy Reinhold of Shockingly Delicious
- Fair-Trade Chocolate Earthquake Cookies — Alison Ashton at Nourish Network
- Pain au Chocolat and Cro-Nut Hearts – Jude at Two Broads Abroad
- Vegan Nutella Fudge – Alanna Waldron of Eat Real Food
- Brownie Buttons — Judy Weintraub of Bumbleberry Breeze
Savory Dishes (Some people like a little something savory before their dessert — I’m happy either way.)
- Game Day Chili – Erika Kerekes of In Erika’s Kitchen
- Tamales with Chocolate Mole Sauce – Patricia Rose of Fresh Food in a Flash
- Amaretto Sauce/Dressing on Spinach-Berry Salad – Ellen Rosentreter of Within My Means
- Chinese New Year Slaw — Nancy Eisman of Adventures with Nancy Rose