September 08, 2009

Boston Getaway - Day 2

On our second day in Boston, we decided to go "where everybody knows your name" - the Cheers bar!

Formerly known as the Bull & Finch Pub, this neighborhood bar inspired the popular TV show. Although Cheers was filmed in Los Angeles, the facade of the building was used in the opening sequence of the show. The Bull & Finch was eventually re-named "Cheers Boston" due to the great notoriety from the TV series. We enjoyed a drink in a replica of the set from the show!

For dinner we headed toward the waterfront for some seafood! Since it is September, I thought some oysters were in order. First up, a dozen Kumamoto oysters known for their fresh cucumber taste with a creamy finish.

The old guideline was to eat oysters only in months that contain the letter "R." It is best to eat oysters during the fall and winter months because oysters spawn in the warm summer months, usually May through August. Spawning causes them to become fatty, watery, soft, and less flavorful instead of having the more desirable lean, firm texture and bright seafood flavor of those harvested in cooler, non-spawning months.

Next, I just simply had to try the Lobster Roll! It was just creamy enough without being too saturated with mayonnaise and I enjoyed the hint of celery seeds as well.

For dessert we headed to the Omni Parker Hotel - home of the original Boston Cream Pie!

The vanilla creme nestled between soft, spongy layers of cake and topped with chocolate icing was everything I wanted it to be. The individual sized serving was the perfect amount for a sweet afternoon treat. The real question is - Why is it called Boston Cream Pie if it is really a cake?

Original Boston Cream Pie Recipe – Omni Parker Hotel


One 10” round sponge cake
Pastry cream
4 oz. toasted almonds
Chocolate icing

Sponge Cake (for 1 10-inch pan)

7 Eggs, separated
8 oz. Sugar
1 cup Flour
1 oz. Melted butter


In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture.
Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan.
Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Pastry Cream

1 tablespoon Butter
2 cups Milk
2 cups Light cream
½ cup Sugar
3 ½ tablespoons Cornstarch
6 Eggs
1 teaspoon Dark rum


Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form.
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.

Icing for Boston Cream Pie

Chocolate Icing

6 oz. Semi-sweet chocolate, melted
2 oz. Warm water

Melt the chocolate. Combine with warm water.

White Icing

1 cup Confectioner’s sugar
1 teaspoon Corn syrup
1 teaspoon Water

Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Assembly Procedures:

Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers.
Spread the flavored pastry cream over one layer. Top with the second layer. Reserve a small amount of pastry cream to spread on the sides to adhere to almonds.
Top the cake with chocolate icing as described.
Spread sides of cake with a thin coating of reserved pastry cream. Press on toasted almonds.

(Note: I copied this recipe exactly as written on the Omni Parker Hotel website. In my opinion it is poorly written and a bit hard to follow. If you have any questions on the recipe please feel free to email me and I would be happy to clarify it for you.)

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