Italian Cream Soda Shots and Happy New Year!

Hoping all of you had a Merry Christmas, Happy Holidays or a stress less end of the year. I know what you guys are thinking, what the heck Gina were you on the lamb in the witness protection program or something. Close, but I can assure you it had nothing to do with the time Hot Dog Dude had to do some concrete work inside a mortuary with dead bodies on the tables. Nothing at all with that, I repeat.

I think my absence was more closely correlated with the fact I was suffering from exhaustion, stress overload, and let’s just throw in some depression for good measure. Any normal holiday season leaves me feeling depleted but this one in particular felt like an epic wave came in, crashed down and held me under. I’d say it was the same as being on a cruise ship sailing around Europe and the only thing you remember is spending your days hunched over the railing puking your guts out.  Or at least with the luck I've had this year that is what would be my fortune.

I plowed my way through the last few months, made over a thousand Christmas cookies, decorated the tree, shopped till I dropped, made multiple elaborate meals. Yet there was this black cloud following me around all season. I thought if I kept myself busy every minute of every day I could keep it at bay. But that cloud busted down the door, barged in and wouldn’t fricking leave. Talk about your uninvited house guest. 

I feel I somehow need to apologize to any of you who had the misfortune of spending time with me this holiday season, because the alien who took over my body (probably sucked out my brain too) was a real fun sucker. 

On the flip side though, I’ve decided to show that grump-a-lumpagus the flipping door.  Plus I did kind of need the mental vacation to sort out some things and make some new plans for the future. I've always felt conflicted because I can be extroverted at times and at others introverted. I always feel like there is an epic struggle going on so that one of these two doesn’t take over. Oh crap, maybe there are other personalities in there also.  Wait, does that make me Sybil?

I say we just have a toast to the New Year and forget the last one ever happened. That and have snacks and probably some B-1 shots so I can get my energy back up to make yet another Christmas (Pig Palooza) on Monday. 

Gather yourself a few supplies and we can all raise our glasses with an Italian Cream Soda Shot:

6 ounces fresh raspberries 

1/2 cup water 

1/2 cup granulated sugar 

Vodka or clear liquor of your choice 

Heavy cream 

Sparkling sugar 

Lemon wedge 

Shot glasses 

Run a lemon wedge around the rim of your shot glasses and dip in sparkling sugar and set aside to dry. (If your year was like mine, don't be skimpy and get plenty of glasses lined up.)

In a small saucepan bring raspberries, water, and sugar to a boil and let boil for 8-10 minutes until berries are soft and the liquid is reduced a little. Take off heat and let cool. Strain through a fine sieve and pour into a container for serving. 

First pour a couple tablespoons raspberry syrup in your glasses. This is where you can use your complete discretion, I’m an alky light so I usually go half syrup and half booze or I’m passed out on the floor by 9 p.m., but if you just want a splash of syrup with your alcohol, that’s cool too. 

Use a small spoon and pour the alcohol over the syrup. Top the drink with the heavy cream, use a small pitcher and pour a small amount over the top. (I used a dropper and dropped the cream on top for that cool suspended effect.)  Garnish with some more fresh raspberries if you’d like, they can also double as swizzle sticks.

I hope you know I hate wasting anything, so the day I experimented with these I had to drink all the leftovers and I must say it wasn’t so bad of a day after all. 

Cheers to 2014!  (I was going to light the drinks on fire and burn them in effigy of 2013, but I thought that was a bit too melodramatic even for me.)

Gina

Red Wine Poached Pear Sorbet with Star Anise, Cinnamon and Black Peppercorn

I think I need a vacation to recover from my vacation.  I've been running all week to get my daughter ready for back to school which started today, you can't see it but; I'm busy doing the Electric Slide as we speak.  Her birthday is this weekend and the girls and me were doing some cake experiments so we could nail down the menu.  We made a White Cake with Chocolate Buttercream and Chocolate Mousse and Grand Marnier filling.  It was light and decadent, yet I couldn't help but think it needed a little something.

As you can see by the missing cake, it was well received around here.  We just may have to make one more before we make our final decision.

I had these gorgeous red Bartlett pears from the farm stand and I didn't want these pears to feel unloved and unworthy of all the attention I have been lavishing on my other farm stand finds.  I decide they needed a recipe that was worthy of their beauty.

These were special pears and they needed a recipe that was as splendid as they were.  So after a little thought; this is how those pretty pears met their demise.

Red Wine Poached Pear Sorbet with Star Anise, Cinnamon and Black Peppercorns

4 red Bartlett Pears

2/3 cup granulated sugar

1 1/2 cups red wine (I used Merlot)

2 whole star anise

1 cinnamon stick

3 whole black peppercorns

Peel and cut the four pears into 1" cubes and place them into a large saucepan.  Add the sugar, red wine, star anise, cinnamon stick and peppercorns.  I added the spices loose, but you could put them in a piece of cheesecloth that is tied up for easy removal.  Turn the heat on to medium high and let the mixture come up to a boil, then turn down to a low simmer.  

I let the pears simmer for about 30 minutes, till they were fork tender, turned the heat off and let them cool completely.  I fished out the spices and put the mixture into a food processor. Pulse until finely pureed, if you have any large pieces, force through a sieve.

Then put the mixture into the frozen canister of an ice cream maker and mix for 25 minutes.  Put in a freezer safe container and keep frozen.  

It was the perfect companion for the cake, the wine really infused into the pears and the spice is there but not overwhelming.  I could have eaten the whole container of sorbet myself, but I exercised just a smidge of restraint, after all I needed room for the cake.

Hope you are enjoying the summer; mine seems to be going by way too quickly.

Enjoy,

Gina

Cherry U-Pick Farms in the SF Bay Area & Brandied Cherries

Some people look forward to the arrival of St. Nick; I myself eagerly await the opening of cherry season.   Memorial weekend marks the opening of the U-Picks in Brentwood.  People come from all over the Bay Area to pick the much sought after fruit.  I was lucky enough to head out Saturday morning before the crowds started arriving.  The sun was shining amongst the clouds.  I grabbed a bucket and headed into the acres of cherries just waiting for me.

I made sure and strolled up and down the rows looking for some beauties.  They were all around me each one prettier than the other.  How can one choose in such situations?

We've had a lot of rain so I was worried about the quality of fruit; have no fear I sampled plenty (quality control purposes).  I bought plenty too; 17 pounds ought to hold me over for a week or so.

Here are a couple of tips for you if you want to come out and haul home a score like this one:

1)  Bring shoes that you don't mind getting dirty and scraping the mud off of, these are farms after all.

2)  Bring the kids, especially if you live in the city and they don't have the chance to go pick their own fruit.  You would be amazed at how much better they think it tastes when they have picked it themselves.

3)  Go online to http://harvest4you.com/ and get a map of all the u-picks and farm stands in the area.  

4)  Some of the farms have picnic areas where you can eat your bounty or there are a few restaurants if you head downtown.

5)  You don't need any special equipment, just your sense of adventure.

My daughter helped me wash and sort them all.  She thought they were so pretty she grabbed my camera and got this shot for you.  I love it; all the training is paying off.

Can you believe that first 17 pounds was gone by the end of the weekend?  I went to a Brunch at Lemons and Anchovies Headquarters with fellow Bay Area Bloggers, it was a wonderful way to spend the day and I brought a tart to the brunch I will share with you shortly.  Great food and great company, I can't think of a better way to spend the day.

I usually plan two or three trips to get all the cherries I want.  I have a special guest (Robbyn) arriving in Mid July and per her request I have prepared a couple of jars of Brandied Cherries. They were something my Grandpa always made and had on hand. They are perfect for having on hand when you want to drop one in a Manhattan; I pitted mine so they can be ladled over ice cream.

Brandied Cherries

3 pounds sweet cherries, pitted

3 cups Brandy (1 - 750 ml bottle)

1 1/2 cups granulated sugar

2 strips of lemon zest

In a small saucepan combine Brandy and sugar, turn heat on to medium and cook until sugar is melted.  No need to bring to a boil, take off the heat and set aside.

Sterilize two 1 quart Mason jars and fill with pitted cherries.  Insert strip of lemon zest in each jar and cover with Brandy mixture.  Put lid on tightly and store in a dark place for 6 weeks.    

I received a really great question from Angela - Recipes from my Mom; she wanted to know what cherry pitter I like.  I don't usually specify equipment, but in general I prefer simplicity.  I have an OXO handheld one, I've had it a couple of years and it's still going strong.  I bought mine at a local home goods store but I have seen their products almost everywhere.

Enjoy,

Gina

Nectarine and Blackberry Sangria

I spent the weekend cutting up flats of fresh fruit. Our friends Lenny and Thelma own Cancimilla Ranch in Brentwood.  I love stopping by there on the weekend to get some fruit and hang out in the orchard with them for a few.

We ended up having a house full on the fourth of July, I served them this Sangria; well I ended up serving them multiple pitchers of Sangria. It was a great weekend, I love hanging out by the pool with family and friends.  

Nectarine and Blackberry Sangria

1 bottle White Lambrusco or a nice white sparkling wine

1/2 cup Grand Marnier

4 fresh yellow nectarines

4 fresh white nectarines

1/2 pint fresh blackberries

1 liter Club soda

1/2 cup granulated sugar

1/2 cup water

In a small pot combine sugar and water, put on medium heat till sugar dissolves, let cool and set aside.

Slice the nectarines.  You can leave the skin on its fine to eat and make sure and save all the juice and add it to the pitcher.

To a pitcher add sliced fruit, berries, wine, club soda, and simple syrup, stir and let sit in fridge for a few hours or overnight.

Serves 6.

Enjoy a little bit of summer in a glass!

Gina