Daisy, Daisy...

While I still have the greatest enthusiasm for this mission, I am starting to think that Hal wasn't the only machine capable of cunning and destruction.

First of all, I didn't realize that my Gelato maker could also make cottage cheese. That is, until I caught a glimpse of my ass in the mirror.

And lately, I've been hearing a soft, hypnotic voice from the kitchen while I try to sleep at night, whispering "try fig with chocolate shavings" and "we're getting low on pomegranate juice" and "throw out those vegetables."

I finally had to admit that my Gelato maker is possessed.

I couldn't face her, so I snuck into the kitchen in the middle of the night, threw a towel over the she-devil and pulled the plug, before she could burst into whiny choruses of Daisy, Daisy. It was pathetic... but banishment to the basement was the only solution.

So I've replaced one Instrument of the Devil with another.

Right in front of the TV. We'll see if this lasts the week.

But I have sworn off Gelato... until May. I'll be in New York around Victoria Day, and I expect to spend most of my time here...

Yup. The wondrous Gelato palace of Italy, GROM, has expanded to the US and has 3 stores in Manhattan. One is in Greenwich Village, and another is near Columbus Circle. I'm checking to see if they rent rooms.




Nom nom nom nom nom...!!!!!

A Bad Influence

As a proud aunt who once taught the kiddies how to body surf the front staircase, I was keen to continue my tradition as A Bad Influence on the weekend. A young friend was having a birthday, and I had promised lessons in chocolate making. The addition of ice cream lessons has cemented my status.

We started with a chocolate base and a vanilla base and turned them into custom treats: chocolate with crushed almond crisp and dulce de leche, and vanilla with crushed oreos and Hershey chocolate syrup.

Not bad for a couple of amateurs!

By the time we finished licking various spoons, fingers, arms and other bits, the chocolate was melted and ready for some creative use.

My cashew butter cups were a good start, but I was soon left in the dust as I watched the little show-off churn out an impressive selection of suckers, frogs, turtles and ladybugs. 

Another chocovore is born! Clearly, my work here is done.

When Life Hands You Egg Whites...

... make Baked Alaska.

That's the thing about making gelato or ice cream. Each batch takes 4 egg yolks, so you end up with a fridge full of egg whites. You're eating egg white omelettes and more egg white omelettes. I was tempted to leave them out for the raccoons...

But at New Years, when some form of indulgence is called for, what could be a better way to use up egg whites than home made gelato turned into Baked Alaska?

I had only been served this once, likely 35 years ago, but it left a memory. And it couldn't be easier.

You need a cake base and, in a hurry, small store bought sponge cake shells will do. Sprinkled with Grand Marnier and with a spoonful of strained Raspberry-Blueberry jam added, they need to freeze before adding the gelato. They should be on a foil-covered, oven proof sheet.

A scoop of limone gelato (or, for one dairy-phobe, sorbetto), and back into the freezer.

When ready for dessert, whip the egg whites with a pinch of salt and, when nearly stiff, a few spoons of sugar, and cover the gelato and cake base with a layer of meringue, making sure to cover the cake without leaving any gaps for the gelato to leak out.

Into a 425' oven until browned and serve right away.

The gelato inside was perfectly creamy on the outside and still frozen in the center. 

This may not be Italy, but I think it was the first time I said 'nom nom nom nom nom' since I was back. The good company didn't hurt, either!

Happy New Year!