Not Sugar

The last time we had dinner at Juliet and James’ place my assignment was dessert. I made this chocolate pie from Martha Stewart’s Pies and Tarts c1985, a favorite I’ve made many times before. Martha calls it a Fudge Tart, which sounds even more delicious, but instead of her Creme Anglaise & Orange Sauce I use whipped cream for the topping. It’s more my speed, and easy enough to whip up at serving time.

When dinner day arrived, I brought the pie and the cream. I knew Juliet had the rest on hand. At dessert time she brought out the mixer, and the sugar in an unlabeled canister, placing them both on the counter. For 2 cups of cream, I needed 1/4 cup of sugar (though I may have added just a little more).

We all sat around the kitchen island watching as I mixed and the ingredients blended together growing thicker. And as they did, some of us could not contain ourselves. James poked his finger in the bowl for a little taste.

Suddenly his eyes got wide. He jumped up from his seat shouting “No!” or something like that, it all happened so fast and grabbed the bowl.

Turns out, not sugar, but salt.

It was salt I added to the cream 1/4 cup (plus just a little more).

That night we enjoyed our fudge tart without the cream topping, equally delicious.

With precautions now in place, it’s a family tale for the ages.

Sugar Sugar, my latest knit design, published 7/20/2024.