From the kitchen

Dear Constant Reader,

The Boston Babydolls’ latest triumph, Madame Burlesque: An Evening of Tributes, just closed. Never fear! We will be taking it on the road. If you are fortunate enough to be near Portland, Maine, Brattleboro, Vermont, or Portsmouth, New Hampshire, you too can share in the delight.

As is traditional, after a successful show, we held a cast party at Stately Babydoll Manor. There being a few cast & crew member who do not indulge in dairy, I thought this a fantastic opportunity to try an intriguing recipe from the New York Times. It was well received by all, even those who are omnivorous and those who are fussy (like myself). Because I am kind hearted, I will share.

Dairy-Free Mexican Chocolate Pudding

3/4 cup sugar
3/4 cup water
1 lb. silken tofu
8 oz. semi-sweet or bittersweet chocolate, melted (get the good stuff!)
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon chili powder

Heat the sugar and water together until the sugar is dissolved and the mixture comes to a boil. Let cool a little.

Put all ingredients, including the sugar syrup, in a blender and puree until smooth.

Pour into a bowl or bowls and chill for a least half an hour.

Serves about a dozen burlesque dancers and theatre techs.