About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Wednesday, April 15, 2020

A Make Do Easter

Sort of Soufflé
We made the decision to retreat to the remoteness of the North Carolina mountains during the pandemic.  We would be more than 6 feet apart from others, in fact we'd be miles from the next human or store carrying supplies.  We packed like we were going on safari but for how long, we couldn't tell.  Sooner or later we'd have to emerge into civilization.  I'm a pretty good meal planner and I had an outline of menu mix and match ideas but sparse on the extras like snacks and sweets.   We didn't have time or room for such luxury.

We've gotten along quite well so far but today is Easter and it's dreary and rainy.  There's no family and no feast. I'm trying to make it festive but it's a stretch. Alcohol may have to take up the slack.  I made up a few basic deviled eggs and then stared at the sparse leftover odds and ends in the pantry.  I usually make something elaborate or bunny cakes for the grandchildren but we are apart this year so I watched them via FaceTime discover their Easter baskets.

With no sugar or flour it's a stretch to come up with a dessert.  Eggs, milk and some ancient hot chocolate mix would have to do to make up a sort of soufflĂ© .  I'm not sure wether it's inspiration or desperation but it will have to do.

Friday, April 10, 2020

Lemon Posset

Spring is the perfect time for the lucious English classic lemon dessert with clear citrus flavors. This is about as easy to make as it gets.  Only four ingredients and little active time.

2 cups heavy cream
2/3 cup sugar
1 tbls grated lemon zest
6 tbls lemon juice

In a medium sauce pan combine the cream, sugar and zest.  Heat over medium and stir to combine and occasionally as it cooks.  Bring to a gentle boil ( do not let it boil over) and reduce to exactly 2 cups.  If it starts to boil over remove from heat briefly. Cooking time 8-12 minutes.  Off heat, stir in the lemon juice.  Allow to cool 20 minutes.  A skin should form.  Strain through a fine mesh strainer to a measuring cup and discard the zest. Pour equal amounts into 6 ramekins, then chill at least 3 hours.  Let sit at room temperature 10 minutes before serving.  Garnish with fresh berries.