Tomorrow is my birthday. Before you get all excited and plan a surprise (although, who am I to stop you), it’s not one of the big ones. I’m not entering a new decade or even a half-decade. Now, if my birthday is tomorrow, then my brother’s is not far off. I had just turned seven when John joined the family. He was a few weeks early, but lucky for me, he arrived after, not during, my birthday party.
Children’s birthday parties have changed quite a bit since I was seven. We passed from one year to the next without bouncy castles, magicians or adventure parks. When it came to fun and games, pin the tail on the donkey was more or less it. PB&Js and fluffernutters were as haut as the cuisine got. The cakes were homemade or, in our house, homemade with the help of Duncan Hines or Betty Crocker. The ice cream came in little paper cups with wooden spoons that looked a lot like mini tongue depressors.
All of that changed the year I turned seven. With Mom ready to pop, Dad magnanimously offered to take my birthday party to the movies. The Community Playhouse showed a children’s film on Saturday mornings. What could be better? Or easier? My birthday fell on a Friday that year so the celebrations were postponed a day.
Although he was clearly over his head, Dad somehow managed to get seven little girls in party dresses into the family station wagon and a few miles down the road to the theater. Even more miraculous, he singlehandedly secured a box of Junior Mints or Milk Duds and a seat for each of us. Exhausted by the effort, I assume he napped through the film that might or might not have been 101 Dalmatians. I seem to remember seeing Cruella and the puppies at about that time.
After the movie, the house lights jolted Dad awake and he herded us out to the parking lot and into the car. As far as I know, he didn’t lose anyone. After a quick stop at the house to pick up Mom, we headed out to Route 9. While Mom had been happy to let Dad take us to the movies, she was pretty sure that lunch with seven seven-year olds was beyond his pay grade. Okay, make that six seven-year olds; my older sister was part of the party. Regardless of whatever tests of skill or smarts Dad had already mastered, Mom knew that a gaggle of giggling girls could easily take him down. At nine, Brenda might have been a cool number and more than a bit bossy but she and Dad were outnumbered.
With Mom now firmly in charge, we burst into the lobby of Valle’s Steakhouse. The site of countless celebrations, Valle’s was the backdrop for part two of the festivities. Unheard of on Jackson Road, this birthday party was going out for lunch! To a restaurant!
True to form, no sooner had we sat down but all or most of us needed a trip to the ladies room. With her enormous belly pushing us along, Mom guided us through the cavernous dining room. As we chatted and giggled, took our turns, washed our hands and giggled and chatted some more, a kind (and kind of mischievous) woman looked over at Mom and said, “I hope for your sake that this next one’s a boy.”
My brother was born a few days later. It was still dark out when Brenda nudged me awake with the news. She was obviously very excited and asked me if I was too. I told her no, rolled over and went back to sleep. Some children would have welcomed him as a belated birthday present; not me. Yes, his imminent arrival had given me the fanciest party in the neighborhood but that couldn’t make up for two simple facts. He stole my bedroom and made me a middle child.
Flourless Chocolate Cake
Big or not, don’t all birthdays call for cake? Enjoy!
9 tablespoons butter plus more for the pan
10 ounces dark chocolate, chopped
2 teaspoons instant espresso powder
1 teaspoon cinnamon
6 large eggs, at room temperature and separated
3/4 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons cognac
Garnish: heavy cream, lightly sweetened or not and whipped to soft peaks
Preheat the oven to 375 degrees. Lightly butter a 10-inch springform pan, line the bottom of the pan with a round of parchment paper and butter the paper. Wrap the pan in two layers of heavy aluminum foil.
Put the chocolate and butter in a heavy saucepan and, stirring frequently, heat on very low until about 2/3 melted. Remove the pan from the heat, let sit for a few minutes and stir until smooth. Stir in the expresso powder and cinnamon and set aside to cool slightly.
Put the egg yolks and 1/2 cup sugar in a bowl and beat with an electric mixer until pale and frothy. Beat in the vanilla and cognac. Whisk the chocolate mixture into the egg yolks and sugar.
Clean the electric mixer’s beaters and beat the egg whites and salt until thick. Add remaining the sugar and continue beating until stiff but not dry.
Stir about 1/4 of the egg whites into the chocolate mixture. Gently fold in the remaining whites. Pour the batter into the prepared springform pan and place it in a roasting pan.
Remove the cake from the roasting pan and place it on a rack to cool completely. Unwrap the foil, remove the side of springform pan and transfer the cake to a serving plate.
Cut the cake into thin wedges and serve with a dollop of whipped cream.
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One Year Ago – Lemon Roasted Chicken Thighs
Two Years Ago – Panna Cotta with Strawberries
Three Years Ago – Decadent Mac & Cheese
Four Years Ago – Seared Scallops with Roasted Pepper Sauce
Five Years Ago – Creole Shrimp & Cheesy Grits
Six Years Ago – White Bean Dip
Seven Years Ago – Warm Chocolate Pudding
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Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016