The two absolute loves of my life--okay so I mean my culinary life--are David Lebovitz and Jamie Oliver. What better way to enjoy both of them together but in one dish?
First, I made La Torta Della Giovane Sara (Young Sara's Torte) from Jamie Oliver's "Jamie's Italy" book which in typical Jamie fashion is a feast for the eyes as much as it is a fabulous collection of recipes. I made only a few adjustments to the recipe so that I could accommodate the ingredients I had in my pantry. I substituted vanilla for the lemon zest and juice and pecans for the pine nuts. This cake is a little dense but its subtle sweetness and rich buttery flavor makes it a perfect complement to a cup of rich, dark brewed coffee.
And ice cream.
It is almost impossible to have too many nuts--when you are talking about the tree variety! The Butterscotch Pecan Ice Cream from David Lebovitz's "The Perfect Scoop" is a favorite of mine for two reasons. One, because it's so darn delicious and two, because it will make butter pecan ice cream lovers out of even the most toughest of ambivalent butter pecan ice cream eaters. The recipe is in three parts. First you make the custard (and I dare you to keep a tasting spoon out of it!), then you make the buttered, salted pecans that I guarantee you'll burn your fingers and tongue popping more than a few of them in your mouth and then you churn the ice cream once the custard has been thoroughly chilled.
A healthy scoop, or two if you are sharing, of the Butterscotch Pecan ice cream on top of the torte is a perfect way to enjoy these two rich desserts. The flavors are complimentary, plenty of butter and pecans, but yet the sweetness of one is tempered by the mildness of the other. I let the velvety ice cream melt a little and soak into the crumb of the cake before taking a bite, enjoying the way the salted pecans crunched in my teeth. I regret agreeing to share this dessert.
Who would have guessed that a year ago I didn't even like pecans?
