American Classics: Chocolate Buttermilk Pudding
I don't know about you, but every time I have a recipe that requires buttermilk (like say the Balsamic Roasted Strawberry Sherbet, I made last week), I always end up with leftovers. Then I'm scrambling to find a recipe to use up the extras.
Luckily the other day, expiration = inspiration. The rich, sweetness of dark chocolate pairs nicely with the tang of the buttermilk. If you like Red Velvet cake, the effect is similar but the tartness is a little punchier. And anytime you can have homemade pudding from pan to bowl in about 20 minutes, especially on a cold snowy day, well, that's a winner for me.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.