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Zest from 1 lemon
1/3 cup water
2/3 cup organic cane sugar
1/4 cup lemon juice (about 2 lemons)
2 cups buttermilk (lowfat OK)
In a medium, nonreactive saucepan, mix the water and sugar. Grate the zest of the lemons directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temperature, then chill thoroughly in the refrigerator.
Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to the manufacturer’s instructions.
Recipe from the Perfect Scoop
For the ice cream:
1 8 oz. container mascarpone
2 cups heavy cream
1/2 cup organic cane sugar
pinch of sea salt
zest of 1 lemon
1 teaspoon lemon juice
In a blender, add mascarpone, cream, sugar, salt. Scrape seeds from vanilla bean, add lemon zest and juice. Blend until thoroughly mixed.
Process in your ice cream maker. You can serve immediately as a soft serve, or place in the freezer for a few hours for ice cream consistency.
For the cherry sauce:
2 tbsp. cornstarch
2 tbsp. water
3 cups fresh or frozen cherries
1 cup water or cherry juice
2 tbsp. organic cane sugar
1 vanilla bean
pinch of salt
Make a slurry in a small ball with the cornstarch and 2 tbsp water, set aside.
Add 1 cup water or juice, sugar and salt in a medium size pot. Scrape seeds from vanilla bean in pot, and add beans as well. Add cherries, bring mixture to a boil. Stir cornstarch slurry in the pot, stirring constantly to avoid lumps.
Bring mixture back to boil. Pull pot off of heat, and let cool. When cool enough to handle, remove vanilla beans.
Inspired by the drink I had at Rose and Basil in the East Village, this is cold version of the turmeric concoction I had. Next time, I will try using cherries instead of the mango chunks, or berries – I am curious what the final color will be like!
Also, if you like your smoothies more on the sweet side, you may want to add 1-2 tablespoons of agave syrup or honey.
1 cup frozen mango chunks
2 cups vanilla almond milk (unsweetened)
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4-1 teaspoon turmeric
Add all ingredients to blender, process until well blended.
Recipe adapted from preventdisease.com
I finished my first pair of socks! I don’t know why, but the concept of knitting socks seemed so intimidating…I used a bulky, inexpensive yarn for these.
Overall, I am very happy with how they turned out – while they are far from perfect (one is slightly wider and longer than the other, my gauge must have changed slightly between the two), they are so comfy, and they were very easy to knit.I
Some day, I will probably look at this post and think “those were so imperfect…how could I have even posted this?” But for now, I happily slip my feet in these soft, warm socks, and I am already thinking about the next pair to knit…
The project details are on my Ravelry page.
For the crust
1 1/3 cup spelt flour
1 tablespoon cane sugar
1 tablespoon fresh rosemary, chopped
pinch of salt
5 1/3 tbsp (1/3 cup) cold butter, cubed
1-2 tablespoon ice water
For the filling
7 oz (200 gr) – 1 container plain Greek yogurt (I used 2% Fage)
1/2 cup cane sugar
1/2 cup fresh lemon juice (juice of 2 lemons)
1 tablespoon lemon zest (zest of 2 lemons)
pinch of salt
Preheat the oven to 350˚F.
Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.
Dump the dough out into a tart pan with a removable bottom. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the freezer for 10 minutes. Bake in the preheated oven for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.
Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, add the pinch of salt, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.
Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.
Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge. Serve with fresh raspberries and a light dusting of powdered sugar.
Recipe adapted from happyolks.com
This was my second try with this tart. The first time I made it, I used buckwheat flour only in the crust, and it crumbled. It was still tasty, but certainly not presentable. So the second time, I decreased the buckwheat to regular flour ratio 1:3, and it worked much better. There is still the taste of lovely, nutty buckwheat, AND you can slice it without the tart falling apart. Once you make this tart, you’ll see it disappear very quickly…it is very rich in chocolate flavor, without being too heavy. Enjoy!
For the crust
8 tablespoons (4 ounces) unsalted butter, melted
1 tbsp. sugar
1/8 teaspoon salt
3/4 teaspoon vanilla extract
1/4 cup buckwheat flour
3/4 cup all-purpose flour
For the filling
3 tablespoons unsalted butter, cut into chunks
1/3 cup sugar
1/4 cup good quality unsweetened cocoa powder (natural or Dutch-process)
1 cup heavy cream
1 1/4 teaspoons instant espresso powder (such as Medaglia d’Oro), or 1 1/2 teaspoons instant coffee crystals
1/2 teaspoon pure vanilla extract
1 large egg, lightly beaten
Make the crust
Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C).
Mix the butter, sugar, salt, and vanilla in a medium bowl. Add the flour and mix just until well blended. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the bottom and up the sides of a 9 inch removable bottom tart pan. Bake for 20 to 25 minutes or until the crust is a deep golden brown.
Make the filling
Place the butter, sugar, cocoa powder, and cream in a medium saucepan and cook over medium heat, whisking, until the mixture is blended and smooth and begins to simmer around the edges. Remove from the heat and stir in the coffee powder and vanilla.
Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.
Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, about 10 to 12 minutes. Cool on a rack then in the fridge for at least four hours.
Recipe adapted from leitesculinaria.com