Yesterday was my son’s birthday.
His one request for dinner tonight:
Boston cream pie.
Through the years I have tried a host of recipes.
Boston cream pie is actually a yellow cake
with custard layers and chocolate ganache drizzled on top.
Never have I made a Boston cream pie that satisfied me.
Today, I rose early, walked the dogs,
visited the market for a few final ingredients,
and took to the kitchen armed with a new recipe.
In fact, the recipe is a revelation.
Ina Garten, a favorite cook & East Hampton acquaintance of my stepmother,
added Boston cream pie to her latest cookbook.
But, it is Garten’s lengthy essay, included with the recipe,
that gives me confidence and comfort.
Garten spent six years trying to perfect a Boston cream pie recipe,
only to be disappointed year after year.
Finally, with a suggestion for a “cake soak” from
“an extraordinary baker”, Garten found success.
In my sunny, moss green kitchen,
I spent the morning going through the paces of Garten’s recipe.
I realize now…
folding pastry cream, melting chocolate,
baking a cake light as air —
are all signs of love.
Tonight will tell if the intricate recipe
produces an exquisite desert.
I spent the morning thinking of my son
with each additional ingredient —
I consider it a win already.