Friday, February 25, 2011

Amélie


Spending Friday night watching Amelie!!!





Happy Weekend!!!

Sunday, February 20, 2011

Cherry Scones

This morning I woke up and had a bit of a craving for Scones.

Post image for White Chocolate Cherry Scones


Ingredients
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • lemon, zested
  • Pinch salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 sticks cold butter, cut into pea size pieces
  • 1 cup dried cherries
  • 1/2 cup toasted sliced almonds
  • 1/2 cup heavy cream
  • Turbinado sugar, for garnishing
  • Honey Butter, recipe follows

Directions

Preheat oven to 375 degrees F.
In a small bowl, combine the flour, sugar, baking powder, lemonzest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.

Honey Butter:

  • 1/2 pint cold heavy cream
  • 2 tablespoons honey
  • orange, zested
In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

I got the recipe for the Food Network.
Here are a few photos of the cherry scones I made for Sunday breakfast.
I tweaked the recipe a bit....instead of making a disc I just made individual biscuits.

Fresh out of the oven.

I thought the honey butter was a great idea but I was in the mood for a lemon
glaze.... a bit of powder sugar mixed in with lemon juice was perfect.

Happy Baking.
Thank you Food Addiction for the wonderful photo.

New Boots for the Tide Pools

I bought a new pair of black rubber boots for the tide pools.
They were fantastic. Perfect for wading around.
I love the beach...in case you haven't figured it out.

My new boots in action.






Happy Weekend.

Saturday, February 19, 2011

Wind, Surf and the Rain


I'm anticipating a king's tide sometime this week and can't wait to see what I'll find when I go
beach combing this weekend. A pretty big storm rolled in last night and another one is on the way.
 I was surprised to see the sun shining when I woke up...so I thought
 I would head to beach before the big looming clouds off in the distance showed up.

Flocks of sea gulls lined the shore.
Do you think sea gulls can anticipate storms on the horizon????

Mounds of sea weed was everywhere from the rough seas last night.

The water was a bit rough. I got hit by a couple of good waves while scouting the tide pools.

The tide was low enough so I really could investigate all the nooks and crannies.
I was happy to find some large starfish to photograph.




 A little hermit crabs...can you see his claw? Maybe it's a her???
I found a great piece of sea glass but it was so wedged in between the rocks that
I decided to just leave it alone.


Happy Beach Combing!!!


Monday, February 14, 2011

Pride and Prejudice


I love watching romantic movies on Valentine's Day!!!
Here is one of my favorites I watched this evening.!!!
I love the ending.....


Happy Monday!!!
xoxoxox

Happy Valentine's Days!!!



I carry your heart with me

i carry your heart with me(i carry it in
my heart)i am never without it(anywhere
i go you go,my dear; and whatever is done
by only me is your doing,my darling)
i fear
no fate(for you are my fate,my sweet)i want
no world(for beautiful you are my world,my true)
and it's you are whatever a moon has always meant
and whatever a sun will always sing is you

here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart

i carry your heart(i carry it in my heart) 

e.e. cummings

Happy Valentine's Day!!!

Sunday, February 13, 2011

Beach Day

Another beautiful day at the Beach in Southern California. I was so surprised to see the fog rolling in. The tide was low so I was off to investigate.


See the rocks in the distance? This is one my my favorite tide pools in Malibu.

Not to big, not to small....

 Can you see the little crab???

These hermits crabs are so tiny. The tide pools were loaded with them.

More hermit crabs....


I didn't spot any large starfish this time around. Only tiny ones.
This is about 3 inches long.

Found another little cluster of starfish. These are a bit bigger. About 5 inches????

Sea Anemone's....

This Sea Anemone has a bit purple on its tentacle's.

Found some lace agate for my jar at home.


and just as I was leaving the sun came out.....

Happy Weekend!!!

Coeur a la Creme for Valentine's Day

 This year I'm celebrating Valentine's Day with Coeur a la Creme with Strawberry Sauce. I saw this recipe on the Food 52 blog about 6 months ago and thought 
it would be perfect to make for Valentines. Don't worry if you don't have a Valentine to share it with. Be your own Valentine and do something fun for yourself.
Watch the video I posted  below on the step by step process. It's fantastic.
I'll post photo's later of my creation. My bleed heart is in the refrigerator right now doing it's thing.
When I wake up tomorrow morning I'll be making a quick trip to the farmer's market for fresh strawberries and start preparing the sauce.
Can't wait!!!

Photo courtesy of  Melanie Einzig at Food 52



Coeur a la Creme with Strawberry Sauce.

SERVES 6 TO 8
  • 8 ounces ricotta
  • 8 ounces cream cheese
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled
  • 2 large egg whites, at room temperature
  • 1 pint fresh strawberries
  • 1-2 tablespoons granulated sugar
  1. Line a 6-cup mold or 6 to 8 smaller molds with holes in the bottom (you can buy a special, heart-shaped coeur a la creme molds if you're into that sort of thing -- which I am, as you can see from the photo above), a basket or a colander with a double layer of damp cheesecloth, making sure you cut the cheesecloth large enough that it hangs over the edges of the mold.
  2. Put the ricotta and cream cheese in the bowl of a standing mixer fitted with a paddle attachment and mix, scraping down the bowl a few times, until there are no longer any lumps. Add the sugar and vanilla and pulse until combined. Transfer to a large bowl.
  3. In a separate bowl, beat the cream until stiff peaks form. Fold the cream into the cheese. In another bowl, beat the egg whites until stiff. Gently fold the egg whites into the cheese mixture. Spoon the mixture into the mold, smoothing the top gently. Fold the cheesecloth over the top to cover completely. Set the mold on a tray and refrigerate for 24 to 36 hours.
  4. An hour or two before you are ready for dessert, hull and quarter the strawberries and put them in a bowl with a tablespoon or two of sugar (the amount will depend on how sweet your strawberries are). Cover and let the berries macerate until ready to serve. Unmold the coeur a la creme and serve with the strawberries.
I bought this heart shaped mold about 6 months ago and waiting until now
to make this dessert.

I'm almost ready for the unveiling....

Straining the strawberries.....

Voila....The Francophile in me rejoices!!!

Happy Valentine's Weekend!!!