I freely admit that I was a little nervous about making this incredibly gorgeous Raspberry Charlotte as a suffix to our dinner that accompanied a reading of Clare Booth Luce's classic play, The Women. This distinctly female "no boys allowed" creation was read mostly by us boys. Hilarity ensued as we tackled all 22 roles. Bowls of smokehouse almonds and cocktails got us started. Befitting the glamour of another era, I served a watercress salad with Annie's Shiitake & Sesame vinaigrette and buttered Parker House rolls, all of which went quickly. Classic London Broil (a few slabs shown here) served as the main before our entrancing dessert.
Raspberry Charlotte is a delicate confection consisting of lots of whipped meringue that at any moment just may surrender itself to the food gods and keel over, at least so I thought. I made it the day before as it has to sit, refrigerated overnight, to relax. My charlotte was a total success and boy, did I feel proud, having executed it properly. A Kitchen-Aid mixer is essential to avoid so much exhausting hand-whisking to form the stiff peaks for the cake! And homemade whipped cream! We did not have eau-de-vie de poire as the recipe suggests but used instead kirsch (the cherry version) that we did have on hand for further flavor.
Here, the 9 cups of frozen raspberries are duly dosed with 3/4 cup sugar before filling the cake. Above is the finished result, drizzled with the berry puree.
To the table! Pearls and a gossipy tea set ripe for conversation!
A view of the Raspberry Charlotte pillage! Isn't that a brilliant color?
Another glimpse of the table as our evening settled in.
Soundtrack: Noel Coward, The British Bands; Flapper Favourites, Music from the 1920's; Miss Pettigrew Lives for a Day
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox