Wednesday, June 1, 2011
Girl in House
So I came home from work today and Scott had gone to San Francisco for a conference. There was a piece of pizza from Smith's Tavern (Hawaiian with cherry peppers funny enough), which was very good. But then I went a little crazy. I went in high brow and low brow directions at the same time. I made something new and something retro.
First, I decided to make lavender sorbet from this book. I bought some lavender flowers from here. I thought I would make lavender lemonade or lavender shortbread. This recipe is delicious, and I think it would be very good in a glass of champagne. It's very light and is just enough to refresh you and cleanse the palate.
In a medium saucepan bring 2 cups of water and 2 cups sugar to a boil. Reduce the heat and simmer for 2 minutes. Remove from heat and add a lavender branch. Cover and let infuse for about 20 minutes. Remove the lavender and let it cool. Add 2 tablespoons of lavender flowers (you could put a little less for a little less potent flavor, but I really happen to love the flavor). Pour the syrup into your ice cream maker for half an hour, put it in an air tight container and let it harden completely for about three hours. Mmmm totally refreshing for a hot night. The recipe says you can also substitute thyme or rosemary flowers. This was part of why I wanted an ice cream maker so I could make weird things you can't find everywhere.
Melt 3 tablespoons butter in large saucepan over low heat. Add 10 oz. marshmallows, and stir until completely melted. Remove from heat and stir in 6 cups of Rice Krispies. Stir it well and smash it into a 13x9 pan sprayed with cooking spray. Let cool and cut into 2 inch bars. Ok, maybe this is obvious but since we don't have a 6 year old in the house I had totally forgotten how to make them. Also I forgot the undeniably delicious and some how distinctive smell that marshmallows, butter and Rice Krispies have when melted together. That right there could be bottled and sold as the smell of childhood.
So the question is which one is better? The retro or the new? The recipe from the side of the box of a mass produced food stuff or from Amanda Hesser's book made with organic lavender flowers? The American or the French? Not sure, I guess I'll have to sit here watching the Mets in order to come to some kind of conclusion. Just kidding, I don't just lounge around aimlessly when left in the house alone eating sorbet all day - that would be lazy, and also bad from a nutritional perspective. Right.