Saturday, May 4, 2013
makes about 3 cups
1/4 cup Triple Sec or Cointreau
1/4 cup Tequila
4-6 medium to large limes
1 cup granulated sugar
2 cups heavy cream, chilled
2 Tablespoons orange juice concentrate
1/4 teaspoon kosher salt
In a small saucepan, bring the Triple Sec and Tequila to a simmer. Reduce to 2 tablespoons. Transfer the mixture to a small bowl and refrigerate until well chilled.
Finely grate the zest from two of the limes. Juice 1/2 cup lime juice from the the zested limes and the additional remaining limes. Whisk the sugar into the lime juice. Add the heavy cream, concentrate, salt, and chilled reduction. Pour the mixture into an ice cream maker and churn according to the manufacturer's directions. (The mixture will be just thick, not solid.) Transfer the mixture to a freezer safe container and freeze until firm; several hours and preferably overnight. (Ice cream will be of soft-serve consistency.)
Scoop into bowls or, for effect, small dishes rimmed with lime juice and kosher salt. Enjoy!
Recipe: the galley gourmet
Sunday, April 28, 2013
As the heat begins its upward scale
I am taking you on a small commercial break
I’ll get back to all that is tropical-ness in a sec.
I give you THIS frosty wonderland…
We honeymooned for a couple of weeks WAY up high in the Swiss Alps
And this year …or the next…or the next
I want to go back.
Looking around, I found these little eco-friendly pods.
Surrounded by all that is a snowy escape.
Tiny little pods…Like camping…with insulation.
There is a larger house that has kitchen and baths
Does it bring out the inner Hobbit in you?
Sunday, April 21, 2013
Sunday, April 14, 2013
- 1/2-inch thick English cucumber wheel
- 1/2-inch thick lemon wheel
- 2 ounces Pimm’s No. 1
- 4 ounces 7UP, lemon-lime soda, or ginger ale