I might just spend half of my blog talking about how blessed I am to have so many great friends, but I really mean it. I have a earnest appreciation of my friends. I honestly don’t know how I would have gotten through the last year without them.
Probably my favorite thing to do with my friends is to eat, though I think I’ve made that plenty clear by now. So, that is why I was looking forward to Sunday night, when Chris and Andrew planned an impromptu family dinner.
They made this gorgeous pork butt. I mean, it looked like a work of art with the shiny glaze and glistening crust. When I arrived at their home, I was almost knocked over by the fantastic smell of slow roasting pork.
Speaking of pork butt, I have long wondered why it is called the pork butt when it is actually part of the pig’s shoulder. After some research, I learned that the term (most commonly referred to as the “Boston butt”) comes from the barrels called “butts” that were used for storage and transport of the meat. This cut of meat was popular in New
England prior to and during the Revolutionary War period, hence the name “Boston butt.” Just a mini history lesson here, since I found it to be interesting.
Chris and Andrew cooked an excellent pork butt. The meat was juicy and tender, but it also had this delicious crust. The crust may have been my favorite part. I had a mini come to Jesus moment when I got a good bite of that crust.
They served the pork with white rice, kimchi, and a dressing made from soy sauce, ginger, and scallions. Plus, they served it with butter lettuce to make it into a lettuce wrap. It was a cool idea, but it ended up being very messy. I still thought it was delicious to try.
To top off our meal, I made a dessert. I told Chris I would bring some sort of dessert or another side. I had already gone to the store on Saturday and was not prepared for having to go to a dinner. I was not about to go back to the store, so I got creative and tried to find a dessert I could make with what was already in my apartment.
I had two small packages of blueberries. I hoped I could find a recipe to make a blackberry dessert and have all the proper ingredients. It is a lot harder to substitute ingredients in baking than it is in cooking. I lucked out though. I found a recipe on Food & Wine’s website that would do the trick: buttermilk cake with blackberries. I had all the cake staples, plus I had some leftover buttermilk from when I just made biscuits. With just a little thought and effort, I had a last minute dessert plan.
The cake turned out beautifully. Like most of the other best cakes I have made, this was a buttermilk cake. I almost can’t imagine making cake without buttermilk because nothing can quite compare to the texture of a buttermilk cake. It had this perfect brown crust, but the inside was light and moist (especially with the juices released from the blackberries). I topped it with fresh blackberries, and served it with Ready Whip.
The cake was a hit, and I must admit I enjoyed it greatly myself. It shows you really can whip together a dessert at the last minute if need be. You just need to be resourceful and plan around what you have. There is bound to be something that is a good fit.
I would say that we enjoyed a relaxing evening together (all five of us in total). It was a great way to spend a Sunday evening before having to go back to the grind again in the morning.