December 16, 2013
Are you thinking of doing some holiday shopping downtown or at the Pike Place Market this week?
Want a truly unique place to enjoy a very special holiday lunch?
Then how about making a reservation at The Pink Door, 12:30 p.m. to 2:30 p.m., today (December 16) through Saturday, December 21?
Not only will you be able to enjoy Pink Door perennial favorites such as the Antipasti Plate or the Vegetarian Lasagne, but while lunching you can watch the PD’s holiday aerial show–a seasonal spectacle not to be missed!
The Pink Door will feature trapeze performances in the dining room to entertain and delight midday lunch guests, frenzied last-minute shoppers, and children of all ages.
While the highlight of the lunch hour may be the holiday performance overhead, The Pink Door also dazzles on the table.
The restaurant’s lunchtime panini party features five satisfying sandwiches priced from just $11 to $12. And while The Pink Door’s ciabatta bread is a favorite, gluten-free options are also available.
For dessert, don’t miss the luscious Butterscotch Budino (recipe below, generously shared by Pink Door “Padrona,” Jackie Roberts), which is back by popular demand. This incredibly rich and creamy Italian pudding–laced with Dewar’s Scotch!–is sure to satisfy and delight any sweet tooth.
You’ll discover The Pink Door at 1919 Post Alley behind, of course, a pink door!
Enjoy The Pink Door’s luscious Butterscotch Budino throughout the holidays for $7. Made in-house, with real Dewar’s Scotch and only the freshest ingredients, Butterscotch Budino is layered in a parfait glass with Chantilly cream and garnished with a Pizzelle crisp vanilla waffle cookie.
1/4 cup milk
3 cups heavy cream
6 oz Dark Moscavado Sugar (Or Dark Brown Sugar)
2 oz light brown sugar
1 oz cornstarch (by weight)
1/8 tbs. salt
Combine above ingredients in a heavy bottom sauce pot. Whisk well. On medium heat, slowly bring up to a boil. Boil briskly while whisking 5 minutes or until very thick. Turn off the heat.
5 Egg yolks
1/8 cup milk
Temper hot pudding mix into the yolks and then back into the pudding.
1.5 oz. vanilla
1 oz. Top Shelf Scotch
3 oz butter, diced in 1/2 inch squares
Whisk vigorously for one minute or until the butter has melted.
Strain through a fine sieve.
Cool in an ice bath.
To serve, layer in a parfait or other glass with Chantilly cream. Serve well chilled with a vanilla cookie (Pizzelle).
Cook’s Note: While I haven’t had a chance to test this recipe in my home kitchen, I can attest to how wonderful the pudding tastes. It was our designated dessert a year or two back when my BFFs and I were at The Pink Door for a birthday celebration. Incredibly rich and satisfying, there were a few spoonfuls left, which I took home to a VERY appreciative husband.