Saturday, August 13, 2011

Weekend on the River

Last weekend, my dear friend Lillian and I drove to Southport, North Carolina to visit our oh-so-fabulous friend, Eric. Southport is a beautiful and charming town on the coast, and back in June Eric left Raleigh to make Southport his new home. We've missed him terribly ever since, so we seized the first opportunity we had to take a road trip and visit!

We decided to put together a housewarming gift, so Lillian swung by Midtown Olive Press and chose a delightful gourmet olive oil and misto, while I got to work on my contribution: Creamy Apricot Chocolate Truffle Bars.

The layers of shortbread, truffle, and mascarpone were quite delicious but didn't firm up as much as I thought they would, once chilled. Nevertheless, I do believe they were a hit, and would be just as delicious with a variety of fruits: raspberry, strawberry, fig, etc. I've posted the recipe below, along with a photo tour of our amazing weekend in Southport! Enjoy! =)

Base Ingredients:
1 c butter, softened
1/2 c powdered sugar
1/4 tsp salt
1 1/4 c AP flour
1/2 c chopped walnuts

Heat oven to 350 degrees and spray a 13x9 inch pan with non-stick cooking spray.

In a medium bowl beat the butter, powdered sugar and salt together with an electric mixer on medium speed until light and fluffy. Then, turn the mixer to low speed and gradually beat in the flour until a dough forms. Stir in walnuts and spread mixture into prepared pan. Bake 15-20 minutes or until golden brown. Cool completely and set aside.

  walnut shortbread bottom, done!


Truffle Ingredients:
1 (14 oz) can sweetened condensed milk
1 (12 oz) bag dark chocolate baking chips
2/3 c apricot preserves (or any other fruit preserve you might prefer to use)

In a medium bowl, microwave milk and chocolate chips for one minute, then stir. If chips are not completely melted after stirring, microwave in 15 second increments, until smooth. Stir in fruit preserves and spread over cooled shortbread base. Refrigerate 1 hour or until set.
truffle ingredients

apricot truffle layer, done!

Topping Ingredients:
1 (8 oz) container mascarpone cheese
1 1/3 c sugar
2/3 c whipping cream
1 tbs fruit preserve

In a medium bowl, beat cheese, sugar, and cream on medium speed until smooth. Then beat on high speed until mixture is thick. Stir in fruit preserve and spread over truffle layer. Refrigerate one hour or until chilled. Cut into bars and serve.

mascarpone topping, done!

bon apetite!
(i just LOVE the layers - aren't they pretty?!)


We arrived rather late in the evening on Friday, so Eric graciously entertained us at his adorable new home. After a quick tour, we settled onto his back porch to enjoy some cocktails and good company. Lillian and I immediately fell in love with Eric's new place. It has so much character, and is nestled in the heart of one of the most darling, tree-lined streets I've ever seen!

Eric's charming river cottage

front porch: antique church bench - love it!
(this bench came from Eric's grandmother's church, and his father refinished it for him)

screened in porch - love the white wicker!

Saturday morning, Eric took us for a tour of downtown Southport. We walked along the main street, which sits right on the water, and meandered in and out of antique shops and charming boutiques. I was in heaven!

After exploring the downtown area, we headed over to Provision (one of Eric's favorites) for a quick lunch. I loved this place! It's quite small, but all seating is outside on their covered deck, and the restaurant sits right on the water. In fact, you can dock your boat and come right up for a bite to eat or a drink - very neat. We all ordered the crab cake sandwich, and quickly agreed it was one of the freshest and most delicious crab cakes we've ever had.

lunch on the water...

Eric and Lil  =)

the view from our table

After lunch we crossed the bridge to Oak Island for a quick tour of the area where Eric works. The island is beautiful, and I would love to come back with Jason at some point and spend a beach weekend there. As an aside, I am beyond envious that he gets to work blocks from the beach everyday.

Once we arrived back in Southport, we headed over to Old American (another of Eric's favs) to enjoy a glass of vino and the beautiful weather! This particular place actually extends out over the water and again, all of the seating is outside. As we were sitting at our table, I looked down through the wooden planks of the deck and could see the water move beneath my feet. I could really get used to that! Perhaps Jason and I should move to the coast. Hmmm...

afternoon cocktails on the water
(i love how EVERYTHING in Southport is on the water)

would love to be sailing...

view from Old American - perfection

The perfect ending to a delightful day was our dinner at Mr. P's Bistro along the main street in Southport. It is a small, family owned restaurant (the owner's daughter was our server) and it has an incredible menu! After much deliberation, I decided on the crab-stuffed salmon with fried green tomatoes and horseradish roasted red potatoes. There are no words, really... I'll just say it was one of the best meals I've had in a really long time.



best.dinner.ever.

with two of my favorite people

Sunday morning we were on the road and headed back to Raleigh. It was an absolutely lovely weekend in Southport, and for anyone who hasn't been, I must insist you spend a weekend there. The town will certainly steal your heart! I can hardly wait to start planning my next visit =)

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