Since I began this blog, I haven’t left my kitchen (just kidding!), but I did need to get out and see what else was happening in my nearby food world. So this afternoon, a friend and I visited Buddy and his Dessert, Coffee, and Martini Bar. What a great offering of desserts and drinks! If he doesn’t have what you need to lift your spirits … you need to go make a bowl of soup.
Buddy is in Bucerias, in the state of Nayarit in western Mexico. Situated upstairs above Tapas del Mundo restaurant, the bar overlooks the beautiful Bay of Banderas, a well known winter tourist destination for Americans and Canadians who would otherwise be freezing north of the border. Buddy offers sophisticated desserts that will warm any chilled soul, such as a Mango Cardamom Bread Pudding with Mango Ginger Habañero Sauce, Crème Brûlée with a Balsamic Reduction Sauce, Lemoncello Crème Brûlée, and Frozen Fudgecicle Mousse. There are also a variety of fancy coffees, and special bar drinks, like a Banana Coconut Cream Martini.
Buddy was the perfect host, offering us a generous dish of Frozen Fudgecicle Mousse (pictured above). It was presented in a puddle of crème anglaise, and garnished with an intricate chocolate decoration and the freshest, reddest strawberries, which were drizzled with a balsamic reduction sauce. And, as if that weren’t enough, he gave us the recipe for his house specialty, Molten Chocolate Souffle, of which I do not have a photo. As a dedicated blogger, this means I will have to visit again to take a photo of the souffle, maybe even get to eat one, dang it.
Fodor gave Buddy a very good review. If you are ever in our neck of the woods, and can visit Buddy’s Bar Above, you will, too.
Buddy’s Bar Above is located in Bucerias, Nayarit, Mexico, on the corner of Mexico and Hidaldo streets, upstairs over Tapas del Mundo, and is open Tuesday through Saturday, 6 p.m. until 11 p.m. (Jalisco time).
Molten Chocolate Souffle
5 oz. (150 grams) semisweet chocolate, chopped
1/2 (2 oz./56 grams) stick butter
1 tablespoon dark rum
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla
1 1/2 teaspoons instant espresso powder (Buddy uses Medaglia D’Oro)
1 large pinch of salt
1 tablespoon all-purpose flour
- Generously butter 4 6-oz (3/4 cup) ramekins and arrange on a baking sheet.
- Stir chocolate and butter in a medium bowl in small saucepan of simmering water until smooth. Remove from heat and stir in rum. Let cool for 10 minutes.
- Using an electric mixer, beat eggs, yolks, sugar, vanilla, espresso powder and salt in a bowl until thick ribbons fall when beaters are lifted, about 6 minutes.
- Sift flour over batter; fold in flour. Fold in chocolate mixture.
- Divide souffle among ramekins, filling completely. Cover loosely and refrigerate 15 minutes. While chilling, pre-heat oven to 375 deg. F (190 deg. C)
- Bake until tops are puffy and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes.
Cool 2 minutes. Serve hot, being aware that the ramekin is very hot. Buddy sprinkles powdered sugar on the souffle, pipes whipped cream on top, and sprinkles that with cinnamon. A scoop of vanilla ice cream is on the side with either raspberry or chocolate caramel sauce.
Update: I’m sorry to tell you that after five years of business, Buddy closed his doors in May, 2010. Thanks for the sweet treats, Buddy.