Oh my goodness, you guys. I apologize for being so remiss in posts as of late. I have been on the home stretch with my book proposal and it just kept stretching and stretching. But I finally hit ‘send’.

Yes, you read right. Book proposal. I think I mentioned that I finished the revisions on the novel and turned them in just before Maine, so I’m keeping my fingers crossed on that front. But I don’t know if I mentioned that I’ve been working on a proposal for my first cookbook. After gathering experience and whittling my values for over a decade, I’ve finally developed a platform I want to stand on. I’ll be telling you more as things unfold further on this end. But in the meantime, keep your fingers crossed for me, will you? For both books?

And as amends for missing posts, I’m leaving you with a little chocolate . . . a chocolate pecan tart with caramel sabayon to be exact. Enjoy!

{  Chocolate Pecan Tart with Caramel Sabayon  }

2 cups pecans, toasted
1/4 cup flour
8 tablespoons butter, melted
1/2 cup brown sugar
1/4 teaspoon nutmeg
10 ounces bittersweet chocolate
1 cup heavy cream
1 cup sugar
1/4 cup hot water
8 egg yolk
1/2 cup cognac

1. Preheat oven to 325. Pulse together pecans, flour, butter, brown sugar and nutmeg in a food processor until ground fine and coming together. Press into a 10–inch tart pan with removable bottom. Place tart pan on a baking sheet and bake for 25-30 minutes, until browned and semi-firm. Cool completely on a wire rack.

2. In a medium, heavy-bottomed saucepan, melt together the chocolate and cream until smooth, taking care not to curdle or burn. Pour mixture into cooled crust and chill for an hour in refrigerator until filling has set.

3. Meanwhile, cook sugar in a medium, heavy-bottomed saucepan over medium-low heat for 5-8 minutes, until sugar begins to melt around the edges. Swirl the pot and let it cook for another 3-5 minutes, until nearly all the sugar is melted and the mixture begins to turn a tawny color. Stir with a wooden spoon and cook for another 2 minutes, until all the sugar has turned to liquid. Add hot water (be careful, the mixture will splatter) and return to heat. Stir until mixture is smooth again. Remove from heat and let cool slightly.

4. Fill the bottom of a double boiler half way and bring to a vigorous simmer. Add a tablespoon of the caramel to the egg yolks, beating constantly, then add the rest and continue to beat. Transfer mixture to the top of the double boiler and whisk for 3 minutes until creamy, about the consistency of heavy cream. Add the cognac and continue to whisk for another 8-10 minutes, until mixture has thickened dramatically and begins to mound.

5. Spread sabayon on top of tart and serve.

Serves 12