I haven't been writing, but I've been cooking up a storm. Even dessert.
Here is just a taste:
Honey-Bay Ice Cream
Combine 1 pint heavy cream with 1 pint half and half with 3/4 cup of sugar and 1/4 cup of honey. Bring to a boil, turn off the heat, add two fresh bay leaves (fold them in half to crack them and get the flavor out), put the lid on, and wait 30 minutes. Then take the bay leaves out and add a little vanilla. Chill completely and freeze in an ice cream maker.
Tuesday's Pasta
Saute onions, garlic, eggplant, and mushrooms. Add chopped sun-dried tomatoes, and then a tablespoon or so of tomato paste and a splash of marsala. Just before serving, fold in some pieces of goat cheese (to taste). Serve over pasta, and then top with a little crispy pancetta and parmesan cheese. (I also added slices of herb-crusted chicken breast.)
Buono appetito!
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3 comments:
How was the honey-bay ice cream?
I'm intrigued.
It started as an experiment at Thanksgiving and instantly became a family favorite. Sunday was the fourth or fifth time I've made it, and it came out just right (the trick being to have everything as cold as possible so that it thickens up enough). Highly recommended as an accompaniment to apple desserts.
I got to partake of Sunday's yummyness. Ben and Jerry, you can't even come close!
Jane
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