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sarahbyrdd Now there's an idea: spiked bubble teas. http://www.nytimes.com/2008/05/18/fashion/18shake.html?ref=dining
They'd be sweet desserty girly drinks for sure, but there's the potential for some yum in there. I especially like the idea of an almond tea spiked with bourbon.
I made this cherry cake this weekend. http://smittenkitchen.com/2008/05/cherry-cornmeal-upside-down-cake/
I didn't bother to pit the cherries, but used them whole clafoutis style. It was delicious fresh out of the oven, but a tad dry a day or two later. If I really wanted to do some damage a bit of whipped cream or creme fresh would send it over the top.
I also made very simple lamb shanks based on a fricassee recipe from Jacques Pepin's "Cuisine Economique"
2 meaty lamb shanks
olive oil
2 lbs. yams
2 Tbls red wine vinegar
1 tsp pepper
1 tsp herbs de province
1/2 cup water
Brown the shanks in a little olive oil then add the rest of the ingredients. Simmer on low for 2 hours or so, adding water if needed, until the meat is falling off the bone. Simple.
If I repeat with shanks rather than using stew meat as the original recipe called for, I'd reserve the yams for the 2nd hour of cooking so they'd have a little more tooth, though meltingly tender as they were in this round wasn't bad at all.
ADDED: I'm happy to say that the lamb leftovers layered in a container shepherd's pie style (yams on bottom, frozen mixed veg, then lamb on top) are verrrrrrrrrry tasty!
They'd be sweet desserty girly drinks for sure, but there's the potential for some yum in there. I especially like the idea of an almond tea spiked with bourbon.
I made this cherry cake this weekend. http://smittenkitchen.com/2008/05/cherry-cornmeal-upside-down-cake/
I didn't bother to pit the cherries, but used them whole clafoutis style. It was delicious fresh out of the oven, but a tad dry a day or two later. If I really wanted to do some damage a bit of whipped cream or creme fresh would send it over the top.
I also made very simple lamb shanks based on a fricassee recipe from Jacques Pepin's "Cuisine Economique"
2 meaty lamb shanks
olive oil
2 lbs. yams
2 Tbls red wine vinegar
1 tsp pepper
1 tsp herbs de province
1/2 cup water
Brown the shanks in a little olive oil then add the rest of the ingredients. Simmer on low for 2 hours or so, adding water if needed, until the meat is falling off the bone. Simple.
If I repeat with shanks rather than using stew meat as the original recipe called for, I'd reserve the yams for the 2nd hour of cooking so they'd have a little more tooth, though meltingly tender as they were in this round wasn't bad at all.
ADDED: I'm happy to say that the lamb leftovers layered in a container shepherd's pie style (yams on bottom, frozen mixed veg, then lamb on top) are verrrrrrrrrry tasty!
