Month: August 2013

by Rachel Sally

Raspberry Beret

“Live each season as it passes; 
breathe the air, drink the drink, taste the fruit, 
and resign yourself to the influences of each.  
Be blown by the winds.  
Grow green with spring, yellow and ripe with autumn.  
For all Nature is doing her best each moment to make us well.  
Do not resist her.”
-Henry David Thoreau
Sonnet 65:
 
Since brass, nor stone, nor earth, nor boundless sea,
But sad mortality o’er-sways their power, 
How with this rage shall beauty hold a plea, 
Whose action is no stronger than a flower? 
O, how shall summer’s honey breath hold out 
Against the wreckful siege of battering days, 
When rocks impregnable are not so stout, 
Nor gates of steel so strong, but Time decays?
O fearful meditation! where, alack, 
Shall Time’s best jewel from Time’s chest lie hid?
Or what strong hand can hold his swift foot back? 
Or who his spoil of beauty can forbid? 
   O, none, unless this miracle have might,
   That in black ink my love may still shine bright. 
-Shakespeare
I adore Shakespeare’s Sonnet 65, mainly because I love the thought of Time, unstoppable and ravaging, racing through the seasons with little regard to the beauty of each.
I’m blessed to live in a place that experiences each of the four seasons so distinctly and so exquisitely.  
I appreciate each in turn, but it’s true that by the end of the season, I am yearning for the next.  
When the first flowers sprout, I am ecstatic for growth and life, but by the time May rolls around I’m ready for heat and sun.  
When it comes time, I dream of sweaters and long pants and the most beautiful season of all, autumn, with its fiery colors and chilly weather.  
Eventually, I crave the first snow, downy white and fluffy.
Of course, what follows- grey and brown slush- leaves me longing for grass and flowers and green- which completes the cycle quite nicely.
 
Right now, I’m doing my best to enjoy summer, keeping thoughts of jackets and boots out of my mind.  
It’s not as easy as it sounds, being a Fall baby leaves me constantly wishing for the cooling off.
I’ll be quick about the popsicles:
They’re cool, easy, and very refreshing.
They’re tangy and tart- not too sweet.
My favorite part about these is the fact that they’re made with nonfat Greek yogurt- it causes them to be icy on the outset, but once you take a bite, melt into creamy, tangy goodness.
 
Also, they take 10 minutes to put together and have 4 ingredients.
You could sub any type of berry here, just go by what looks good in your area, and taste for sweetness.
 
I ate two the other day, after returning home from a lovely, long and sweaty walk, while curled up on the couch reading a book.
 
Now that is a perfect summer afternoon.

Raspberry Yogurt Popsicles
makes 6 standard popsicles
ingredients:
1 1/2 cups raspberries, mashed
3 tablespoons honey, divided
1 cup Greek yogurt (I used non-fat)
2 tablespoons half and half or cream
directions:
Stir 1 tablespoon of the honey into the raspberries.  
Check for sweetness- you may need to add more if your raspberries aren’t very sweet.
Stir the rest of the honey into the Greek yogurt along with the half and half.
Layer the two mixtures into popsicle molds and swirl with a knife, if desired.
Freeze until solid; release from the molds by running hot water over the exterior.

 
by Rachel Sally

Make It Work

Watch out, because whether you like it or not, I’m sharing some shi stuff that I’m loving right now.
This post is peppered with links.  Click ’em!
Meow.
Reading Blood and Beauty, a fabulously intricate novel about the Borgia family in 15th century Italy, by Sarah Dunant.
This book is right up my alley. I love historical-fiction novels about European monarchies. (Speaking of which, I’ve just binge-watched the first season of the Tudors.)
Also reading Dash and Bella, a new-to-me blog that makes me laugh and cry and cry and laugh.
Seriously, I read every single post in the span of two days.
I cried three times and laughed the whole way through.
Phyllis is an amazingly personable writer who has a way of transporting her reader into her kitchen.
In other words, she is not a terrible writer.
Watching Pirate Radio, a movie set in 1960s Britain on none other than a pirate radio ship.
I’m actually writing this right after having finished this movie, so it’s still fresh in my mind.
My final thoughts- they did an awesome job with the music and the actors captured the very British and very raucous, racy mood perfectly.
Also watching the new season of Project Runway… Gosh how I love Tim Gunn.
I’ve been watching Project Runway with my dad since the second season.
It’s one of our shows, among the ranks of GoT, Mad Men, Breaking Bad, Top Chef, Veep, etc.
Carry on!
Listening to lots of the Rolling Stones- I love rock n roll in the summer time. It makes me feel extra free and fun.
Also listening– this song by Ellie Goulding. Love!
Making these tarts, for a little dinner party, filling them with luscious lime curd and deep dark chocolate ganache.
Also making ice creams and summer succotashes served with hot sauce and scrambled eggs, dreaming of making malasadas and hand pies and ice cream cakes. (I’ll back quite soon with some of these delights!)
Raspberry Tartlettes
makes 5 or 6 small tartlettes or 1 9-inch tart
for the pâte sucrée shells:
ingredients:
12 tablespoons butter, cut into pieces
1/4 cup plus 2 tablespoons sugar
1 teaspoon kosher salt
1 1/2 cups flour
2 medium egg yolks, or one large/extra-large
directions:
Cream the butter, salt, and sugar together on high for 5 minutes, until very fluffy and extremely pale.
Scrape the sides of the bowl and add the flour, mixing only until the mixture is starting to form large curds.
Add the egg yolks with the mixer running and mix until a cohesive dough comes together.
Press into tartlette molds or a 9 inch tart pan.
Prick all over with a fork, then freeze for at least 15 minutes.
Preheat oven to 350 degrees F.
Bake the shells until they are golden and slightly tanned, 15-18 minutes.
Remove from the oven and allow to cool completely.
for the lime curd:
ingredients:
3/4 cup lime juice
scant 1 cup sugar
zest of 2 limes
pinch kosher salt
5 medium egg yolks, or 4 large/extra-large
8 tablespoons butter, cold and cubed
directions:
In a heavy bottomed sauce pan, rub the lime zest and sugar together until fragrant.
Add in the egg yolks, lime juice, and salt and whisk to combine.
Heat over medium-low heat until the mixture comes to a boil and thickens, about 10 minutes.
The mixture should be thick enough to leave a trail when a spatula is dragged through.
Either transfer mixture to a blender or blend with an immersion blender.
Add in the butter chunks one at a time, blending to emulsify. (If you use a real blender, you can throw half of all the chunks in and just do it in two additions.)
Allow the curd to cool completely before using.
for the salted dark chocolate ganache:
ingredients:
3/4 cup dark chocolate, either chips or chunks, at least 70% cocoa
3 tablespoons heavy cream, or as needed
pinch sea salt
directions:
In a microwave or over a double boiler, melt the chocolate until it is 2/3 of the way melted. (In a microwave, nuke it in 25 second blasts, stirring between each.  You will probably need 3 blasts, but it depends on the wattage of your microwave.)
Stir in the heavy cream and sea salt and heat just a little more, to melt it 3/4 of the way.
(In a microwave, this will probably be a 15 second burst.)
Finally, stir the mixture very well until it becomes shiny and glossy.
Allow to cool to body temperature before using.
to assemble:
Fill each of the tartelette shells with a scant 1/2 cup of either mixture.
Smooth out with a small offset spatula or a butter knife.
Decorate with raspberries (you’ll need about 2 pints) and dust with powdered sugar.