2 large ripe strawberries, washed, hulled and cut into 1/4-inch pieces 2 tsp. sugar 3 leaves fresh mint2 oz. moonshine or white whiskey, like Original Moonshine 1/2 oz. lemon juice Sprig of mint, for garnish
Combine cut strawberries, sugar, mint leaves in a cocktail shaker. Stir and let stand until strawberries are macerated, up to 10 minutes. Add moonshine, lemon juice, and ice to fill the shaker, and shake vigorously for an additional minute. Pour out contents into mason jars, adding more ice as needed. Garnish with a sprig of mint.
Shall I compare thee to a summer's day?
Thou art more lovely and more temperate.
Rough winds do shake the darling buds of May,
And summer's lease hath all too short a date.
Sometimes too hot the eye of heaven shines,
And often is his gold complexion dimmed;
And every fair from fair sometime declines,
By chance, or nature's changing course, untrimmed:
But thy eternal summer shall not fade
Nor lose possession of that fair thou ow'st,
Nor shall Death brag thou wand'rest in his shade
When in eternal lines to time thou grow'st.
So long as men can breathe or eyes can see,
So ling lives this, and this gives life to thee.
This is my first attempt at making ice cream and I
am so pleased with the result.
3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1/8 teaspoon salt
2 vanilla beans, split lengthwise
5 large eggs
1/8 teaspoon xanthan gum
Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat cream mixture just to a boil. Steep the vanilla beans for an hour.
Remove the vanilla bean pods
Whisk eggs in a large bowl with the xanthan gum, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil).
Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.
The xanthan gum will help keep the ice cream from freezing rock hard. Trying using Bob's Red Mills xanthan gum from Whole Foods.
Go to the Natural History Museum to check on the Gems and Minerals Exhibit
Go to Leo Carrillo Beach and check out the sea caves
Go Cherry Picking
Learn how to make home made ice cream
Take a day trip to Santa Barbara and take in the sites
Check out the Ojai Valley Lavender Festival June 25th
Check out the Butterfly Pavilion in LA and in Santa Barbara
Go to the Getty Museum to check out Paris: Life and Luxury Exhibit
Check out the Los Angeles Film Festival
Clean and Reorganize my Closet
Read the books I've been collecting to read
Take a jewelry class
Organize family photos
Take a walk right after work Improve my language skills in Lithuanian and Russian Make a plan with Kim and go to Abbott Kinney Have afternoon tea somewhere new Visit the Getty Villa in Malibu Drive to Carmel for the weekend Go to Manhattan Beach on a weekday and enjoy Start drinking the PM Kale, Lemon, Spinach Beauty Elixir ( I will have to post recipe soon) Learn how to cook Paella Have a picnic at the beach
Cherry Season is here !!! The traditional clafoutis is a specialty of the Limousin of France, where it is always made with fresh cherries and almost always with unpitted cherries, since the pits are thought to give the fruit more flavor. I prefer removing the pits. You might try replacing cherries for blueberries or raspberries. I just found another recipes that suggesting using prunes soaked in Armagnac which sounds incredible.
1 pound cherries 3 large eggs 1/2 cup sugar pinch of salt 1/4 of freshly grated nutmeg 3 tablespoons of brandy 1 vanilla pod 1/2 cup all purpose flour 1/2 cup whole milk 1/2 cup heavy cream
Preheat the oven to 350 degrees. Generously butter a 9 inch deep dish pie pan. Remove the stems and pits from the cherries and place them in a single layer into the pie pan. In a medium bowl whisk the eggs until them become foamy and add the sugar and whisk for a bit. Whisk in the salt, vanilla seed, nutmeg and brandy Add the flour and whisk vigorously until all the ingredient are incorporated. Gradually add the milk and cream and whisk until blended. Pour the batter over the cherries
Bake the clalfoutis for 35 to 45 minutes or until it's puffed and lightly browned on top. Make sure the center is completely set. I would suggest inserting a knife in the center and making sure it comes out clean. Transfer the clafoutis to a cool rack and allow to cool until it's warm. About 20 minutes. Dust with confectioner;s sugar right before you serve.