For dessert: Gage's chocolate cherry tart. This just wasn't my thing. It was like Black Forest cake compressed into a tart and everything that is wrong with Black Forest cake was wrong with this. A big, sweet, crisp, cherry -- preferably a Bing, almost black in color -- is a mighty and perfect food, especially if it comes straight out of the refrigerator. Cooking weakens the cherry, leaches its flavor and texture, makes it stringy and watery and prune-like. And then you add dark chocolate? Dark chocolate is such bully and this is definitely not a fair fight.
That said, if you like Black Forest cake, you will probably like this tart.
On another subject, I threw away the goat reblochon this morning.
|You can see the mold, but I will tell you that there is also slime.|
|Up close they are soft and fuzzy, like cuddly little mammals.|