great Thai food, weird desserts

Last night we had some excellent Thai food at Christina & Rainer‘s house together with Tammy & Matthias and temporary bachelor Alex. Christina’s mom is in town and brought with her all the culinary goodness in use at her restaurant (Tammy & Matthias can vouch for this; Sarah and I have not yet had the pleasure). I had my camera with me but didn’t take a single shot. Some video was recorded though, so we might see some of that later on. Trust me: it was excellent.

And then we got to the desserts.

This is not to say that the desserts were not good — at least I didn’t think so. They were just odd. First round was a scoop of plain vanilla ice cream with a big spoonful of high-quality extra-virgin olive oil sprinkled with fleur de sel. Umm… what? Yeah, seriously, olive oil and hand-harvested sea salt on vanilla ice cream. Try it yourself. The combination — not the flavor — reminded me of a dessert I had at Vitus around the corner from us during the World Cup a couple years ago: 12-year-old balsamic vinegar on fresh strawberries. It was weird, but it worked.

Next up: butter cake with lavender syrup or blueberry sauce. To put it gently: it would appear my passion for the lavender syrup is not shared (except by Sarah, over vanilla ice cream). Alex said, “hey, when you put it on the cake, it tastes a lot better than it smells!” by way of consolation.

Well, I liked it. And the blueberry sauce was just fine — next time I think I’ll cut the honey content back a third (or maybe that Langnese stuff Sarah bought is just extra flavorful?).

3 thoughts on “great Thai food, weird desserts”

  1. […] of Saturday night, we had Cliff and Sarah, Tammy and Matthias, and Alex over for dinner.  It was a lot of work and things were pretty hectic […]

  2. Carolyn

    While Mom and Dad really enjoy the lavender syrup you sent them from France, I tend to feel like I’m eating a bar of very pleasant soap (I don’t really care for it.). The blueberry sauce sounds nice, though.

    later gators!

  3. Sarah

    Carolyn, a couple of people at Christina’s made the soap connection as well! Lavender in food is just not a flavor that I think appeals to a broad cross-section of people. Especially if they have 20+ years of exposure to it as solely a soap or perfume additive.

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