December is one of the best months to host a garden party in Southern California. Eight couples attended our outdoor brunch last weekend and the weather was perfect. It was the inaugural gathering in our new outdoor kitchen/dining area. Come to think of it, it was the largest gathering we’ve hosted since moving to Los Angeles. I guess we’re a little shy about these sorts of things.
The guest list is top secret so I don’t have any photos to share from that day, but below is a peak at what our yard looks like after its recent renovation.
Here is the recipe I altered to make my Five-Spice Persimmon Tart. Instead of store bought candied ginger I fried fresh ginger slices in sugar. I also substituted 5-spice powder for the cinnamon and instead of brandy I used blueberry-infused sake. The remaining cup of boozy blueberries were then blended with sugar and vanilla and simmered into a blueberry syrup that we drizzled over freshly made warm rice pudding. Instead of the recipe’s mascarpone topping, I folded some of the blueberry syrup into freshly whipped cream to top it all off.