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The city of Boston sometimes seems changeless, and I can imagine that its citizens of a hundred years ago would still feel at home in certain areas of this town. I am revisiting this wonderful city to find delicious restaurant recipes to bring back to my hometown. Many areas of this city I know by heart, and some that I knew well are undergoing a surprising change. The South End of Boston is one of these areas.

The rows of brownstones are still there, guarding the neighborhood. This is the largest area of Victorian era brownstones in the United States, and worth a part of your day to appreciate their architecture. Over on Tremont Street is the Boston Center for the Arts and its Cyclorama. Also on Tremont Street is the next stop for one of my restaurant recipes, which can be found at the Metropolis Caf?. It is a lovely place, cozy and casual, and a great place to relax after walking around the South End.

Before I left on my trip, a number of my friends encouraged me to concentrate on ordering and tasting desserts. Though this idea sounded truly tempting, my bathroom scale convinced me that I should try to keep a balance in the different kinds of foods that I include in my restaurant recipes. However, this dessert is so tempting that I had to order it when another diner ordered it at the Metropolis Caf?. Thanks to the chef for these wonderful cakes with a center that is more like pudding. I suggest you serve them with vanilla ice cream!

Chocolate Pudding Cakes, serves 6

1 1/2 cups (3 sticks) butter
3/4 cup water
12 ounces semisweet chocolate, chopped
1 1/2 cups sugar
1 1/2 tablespoons instant coffee crystals or granules
Pinch of salt
3 tablespoons dark rum
1 1/2 tablespoons vanilla extract
6 large eggs

Set oven at 350?F. Butter six 1 1/4-cup souffl? dishes or custard cups. Combine butter and 3/4 cup water in heavy large saucepan over high heat. Bring to boil, stirring until butter melts. Remove from heat. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth. Stir in rum and vanilla. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.
Divide chocolate mixture among prepared dishes. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes. Serve cakes warm, topped with vanilla ice cream, if desired.

After a wonderful meal I get my dog Ralph from the hotel and walk through part of South End that seems made for dogs and their people. Several stores owners keep dogs at their place of business, and there is even a bakery that sells treats for dogs. I bought Ralph a doggie bagel, since he certainly didn’t get any of my dessert! There were also two people ordering doggie birthday cakes, which were made from several different ingredients, including yogurt.

Ralph was also very interested in a store that made wonderful homemade sausages. However, this particular trip is to collect restaurant recipes that are made for people, so Ralph and I will head on to our next destination.

Source: http://www.positivearticles.com/blog