Hot Toddy Pudding Cake with Tupelo Honey

Gourmet Magazine (RIP) is/was a huge source of inspiration for me and every so often, I flip through an old issue until something interesting jumps out at me, then it's off to the market, with a mission.  There's not much to this recipe, and you might actually already have all the ingredients in your pantry. (I did, right down to the Scotch).  And what's even better than not having to make a special trip to the grocery store is that this is really, really good.  It comes out of the oven and takes your breath away - simply gorgeous.  Perfect for a winter night, (I know, but it's summer!).  I happened to have a top-shelf, fancy Scotch in the liquor cabinet (Glen Rothes - husband b-day gift), and it definitely added to the depth of this dessert, its fruity and spicy undertones were very noticeable and appreciated.

Parmesan Crisps

The best thing about cheese is that it loves to be in close proximity to wine and since I love both of these things dearly, eating cheese and drinking wine puts me in a very happy place. Pairing the right wines with cheese can put you over the edge with delight and, though I am no sommelier, I know that Parmesan and a bold red wine (Zin), OR a crisp white (Sav Blanc) even can be a very lovely match.
This is an easy and different cheesy, noshy "cracker" that will make your guests think you are the most amazing host who does everything, like even make your own crackers, just because.  Or maybe you want to garnish your scrumptious farmer's market salad (or Caesar), with one or two of these crispy little buggers...  The hardest part of this is making sure you don't burn the cheese.  Seriously, as soon as you see the cheese start to bubble and brown, you are seconds from the end and you really don't want to burn beautiful, (expensive), Parmesan!