Category: Misc.

Cream Limoncello

A few weeks back my blogging pal over at Proud Italian Cook suggested in the comment box for me to use my Meyer Lemon Syrup in making Limoncello. I decided in talking to my good friend Gabi that this would be perfect for her in our belated Christmas gift exchange. She loves it and mentioned a cream limoncello she had in Capri once. So with some Internet research I found the recipe.Can I just say this is some yummy brew. Limomoncello is relatively simple and the Cream version just takes some added steps. The debates out on the length of time required for it brew. All in all I steeped my lemon zest over 1 and half weeks. Added the cream sugar mixture and let it sit for another 1 and half weeks. Tonight I finally decided to bottle it up. Be careful with the straining as the use of milk or cream causes some curdling action. I used Everclear which has a very high proof, but the taste and smell are nonexistent which makes this perfect to showcase the lemons and not mention give you a good buzz!


Flan

I have series of books I love called Culinaria. These food encyclopedias focus on a country , break it down by region, and give all sorts of recipes, essays, photos,history,culture,and culinary information.A real treasure trove of information. I love these tomes because not only can I read about the familiar,but the non familiar.Culinaria was a concept by German publisher Konemann. I believe they were very expensive at first when published and went out of print. However I fall upon them from time to time in Borders and Costco at reduced prices. I have paid $9.99-$19.99 for these books . Some are hardcover and some reduced paperbacks. So far I have Spain, Germany, Hungary, and France.I love to pick up and read sections of these books, however have never tried a recipe.
One of the first dishes I mastered as a child was a simple flan, or Creme Caramel as I used to say( I was studying French). I love the simplicity and richness of this dessert. Its funny because flan and crema catalana( similar to creme brulees) may actually be attributed to the Spanish origins first.A possibility.Regardless I love this dessert. Culinaria shows a traditional recipe for flan , as well as fried flan( see something new to me!). Flan takes on many variations depending on the region .Who knew something so simple can become so interesting. Any way I’m hibernating today in this Chicago deep freeze , and what better comfort dessert.

Flan Al Caramelo adapted from Culinaria Spain 2004/2007
Caramel Custard
serves 4

* I added a splash of Cointreau for flavor
1 1/4 cups/250 g sugar
4 eggs , plus 2 egg yolks
2 cups/500 ml whole milk

Put half the sugar and 1/2 cup /125 ml of water in sauce pan. Bring to a boil, then turn down and simmer until a thick golden syrup forms.Pour into the four ramekins so the bottoms are evenly coated.
Preheat oven to 300 degrees F/150 C. Beat eggs, remaining sugar, and yolks. Bring milk to a boil and remove from heat. Allow to cool a bit and add gradually to the egg mixture.Pour into ramekins. Place ramekins in a baking dish and fill with water so it comes up halfway to the sides if the ramekins. Bake approx 45 minutes. Check to see if water doesn’t evaporate and fill again if necessary.Remove custards from pan and allow to cool. Place ramekins in the refrigerator to continue cooling.
Before serving, dip the base of each ramekin in hot water, and carefully loosen the sides. Turn onto dessert plate and serve.


When Life Hands You Lemons…You Make A Martini

Today mine, along with all the other Account Executives,clerical staff, etc., positions were eliminated. My company is under a reorganization under a new regime and we have been told we are free to reapply to a few new positions being created, and essentially let the chips fall where there may. I have anticipated this for a while, and the whole retail sector is rocky. Oddly I feel OK. I will reapply there, and else where.When one door closes another opens, and this is my wake up call to do what I love perhaps. I have been dabbling in PT food and wine jobs over the years to help make ends meet, and you know what ‘I LOVE IT!”. I’m grateful for my past opportunities, being hired directly by a legendary minority history maker,who has since departed this earth , but have always felt it was time to move on. I was stagnating in a place with no room for growth.I have amazing support from Certain Someone and my friends and family, who have all assured me I will be OK. So tonight I raise a rosy glass( Skane Aquavit and X Rated Fusion Liqueur) to my rosy future. I know I’m not alone in that these are hard times all over. The other day I visited the neighborhood supermarket that was in the process of closing. It was weird seeing the stores shelves half empty for quick clearance. I thought about the people who worked there, those who relied on this neighborhood store because no where else was close by, etc. Its all a domino effect. So I will chill this evening and wake up hungry and ambitious ready to start a new day, and a new life.

Get Well Mama R…Apples and Thyme

Mama R is my surrogate ‘work Mother’ who always reminded me of my real mother( in looks and attitude). She was a great support to me the past few years as I nursed two terminally ill divorced parents ( I was a only child). She’s the not only a a great colleague but a confidant and mentor. Mama R has been with our company since its inception and the stories she tells. You’ll never find anyone more loyal, working or dedicated than her. She’s the den mother I use as example to all these new young people entering the cosmetics world. In her early years she lead a glamorous life in the African American celebrity world as model. Her scrap books are filled with photos of her and her friends in New York City mingling with the likes of Sidney Poitier, and Harry Belafonte. She always told me ” She had fun, but she was one of the good girls!”. She took her time and found her man, a doctor, who she settled down with and had two great accomplished , professional kids. The past few years have been rocky for her health wise,but she was a trooper and worked hard . If Mama R took off, if was only because she had no choice. It seems our lives are always linked. When my father died on the hospice floor, she was just a few floors down below, in the hospital, recovering from her surgery.She immediately sent her daughter up to sit with me while we awaited my family to come. I was never alone. Mama R fretted and worried over me and my love life, career choices and work issues like my own mother and aunts would. She still does. She’s been out of work for some time, and I really don’t know if she will come back or retire for good. So much is going on. Mama R loves sweets and always was eager to try my food and share a recipe or so.I spoke to her on the phone yesterday and decided that she needs to fatten up.So I chose two types of cookies to give her. As I write this I realize this would be perfect for Apples and Thyme .I have always wanted to enter this event , but even 8 years after her death, its still to painful to write a full entry about my own mother.Mama R is alive and I pray she gets well soon.I hope she likes these cookies. Both came from Martha Stewart’s Baking Handbook with some slight variation one one. For the Oatmeal Raisin cookies,I used unsweetened coconut and Lyle’s golden syrup rather than the maple syrup called for. I love these cookies and will make them again. I stuck to the original recipe for the Black and White cookie. These cookies turned out like puffy cakes( which they are supposed to). I pressed them down and iced the browned backs. They taste really good the day after. These should get Mama R fattened up and energized.

Odds and Ends…

I hate waste and relish creativity.These are some little condiments I’ve made with some leftovers, or produce that needed to be used immediately.By making these I’ve preserved some great flavors.
I bought a beautiful pineapple last week that has been sitting on my kitchen counter waiting for me. I didn’t feel I’d get around to it and the word chutney came to mind. Chutneys are great strong flavored relishes that can used as condiment with all sorts of meats and fishes. I chopped up the pineapple, some ginger,large bulbed green onion, red onion,curry,rice vinegar, red chili flakes, cayenne pepper, garlic, and raw sugar. I cooked it down until the liquid turned syrupy. The end result is a fantastic , if not really spicy condiment that I will pair with salmon, chicken, or just plain meatballs. That’s the beautiful thing about Chutneys, just throwing things together.
I had purchased some Meyer Lemons for a another recipe I had made. They are quite costly and I didn’t want to waste a drop. I peeled the zest and followed this recipe.I cant stop nibbling on these. In this bleak Chicago winter they are a burst of sunshine!
I felt it was shame to waste that nice sugar syrup that had been infused with the Meyer Lemon peels. I had some SENCE rose nectar in the fridge that I added it to, boiled it down more and Voila!I can imagine adding this to a Champagne cocktail, soaking a pound cake, and incorporating it any other dessert.The possibilities are endless. Rose and lemon are major components to Middle Eastern food.
So for not a lot of money, I have three great condiments to add to my pantry.