Citrus Mimosa

Thursday, March 20, 2008

Citrus Mimosa

SERVES 4

I bottle of chilled Prosecco

1 cup each of the juice from navel oranges and mandarins

4 mandarin sections for garnish

1. In a pitcher combine all citrus juices.

2. Pour in chilled Prosecco, stir and serve.

3. Pour into flutes, and garnish each serving with a mandarin section.

Posted by Webmaster on 03/20/08 at 05:31 PM
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Panna Cotta with Early Strawberries

Wednesday, March 19, 2008

Panna Cotta with Early Strawberries

SERVES 4 – 6

2 tablespoons warm water

2 teaspoons Crême de Cassis liqueur

1 envelope unflavored gelatin

2 cup heavy whipping cream

1 1/4 cup buttermilk

1/2 cup sugar

2 pints fresh strawberries (raspberries may be substituted)

Directions:

1. Empty gelatin in a small bowl. Sprinkle water and 1 teaspoon of the liqueur over gelatin. Stir two or three times. Set aside for about 15 minutes.

2. Whisk 1 cup of the heavy whipping cream, the remaining liqueur and buttermilk in a large bowl, and set aside.

3. In a small pot, heat the remaining whipping cream and the sugar over medium heat, stirring until the sugar dissolves and the cream comes to a simmer. Remove from heat.

4. Add gelatin to hot mixture, stirring to dissolve gelatin.

5. Add this mixture to the bowl of cream, liqueur and buttermilk. Blend well.

6. Divide mixture among 4 to 6 cups or ramekins. (size matters here)

7. Refrigerate the uncovered ramekins for 3 hours.

8. Garnish with fresh, washed strawberries.

Posted by Webmaster on 03/19/08 at 05:30 PM
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Misifu’s Muffins

Friday, March 14, 2008

Misifu’s Muffins


These muffins were named after a cat my mother had as a child. Misifu enjoyed sleeping on Grandmother’s silk bedspread. Grandma did not! Misifu always seemed to make to the kitchen when lemon muffins were being baking. This is my version of lemon muffins. I use Meyer lemons and cardamom.

SERVES 12

2 cups all-purpose flour

1 cup granulated sugar

2 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 table salt

1 tablespoon lemon juice (it’s late in the season, but if you can find Meyer lemons, go for it!)

2 teaspoon finely grated lemon zest

1 teaspoon cardamom

2/3 cup plain yogurt

3/4 cups whole milk

1/4 cup melted butter

2 large eggs

12 Edible Pansy flowers

Heat oven to 400 degrees F.

Directions:

1. Combine flour, sugar, baking powder, soda and salt; set aside.

2. In a mixing bowl, whisk the lemon juice, zest, yogurt, milk, melted butter, and eggs.

3. Stir in the flour mixture and blend just until ingredients are moistened.

4. Spoon batter into muffin paper cups 3/4 full and bake for about 20 minutes, until muffin tops spring back when lightly pressed with a finger.

5. Cool muffin for 10 minutes. Decorated by placing one pansy of each muffin by pressing down onto warm muffin.

Posted by Webmaster on 03/14/08 at 05:28 PM
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