People don’t like to polish silver these days. Which is good news for those of us who like to collect second-hand silver to use everyday. If you haunt the antique malls and flea markets, you’ll find things like the coups shown above more often than not.
Now, I confess, when Mrs. E. and I were first given these sterling lined with gold champagne coups, I was at a loss. They are beautiful, but I prefer flutes for bubbles. In their defence these wedding coups keep wine very, very cold and there’s a lot to be said for that. But for the most part they went unused, displayed next to the cocktail shakers and julep cups.
The day of the dinner party, our good friend Iñigo, who was visiting from Spain, and I took my son to the farmer’s market to pick up some fresh vegetables for the dinner plate. On the spur of the moment, I bought a pint of homemade Ginger-Lemon Sorbet to serve for dessert.
When my mom heard the menu, she mentioned that she used to serve sorbet in chilled sterling coups. Aha! Into the freezer with the set I had. They made a very pretty presentation garnished with a mint leaf. For a bit of glamour, splash a very small amount of champagne over the sorbet before serving.