Saturday, July 31, 2010
1. Maya (Galisteo St.) - this place is the bomb. seriously. we went there twice. They have a lot of kitschy fun gifts as well as adorable clothing, hats and scarves. I bought a knit hat, an old Mexico decorative book and some awesome post cards that I plan to frame. Hippie and fun all in one.
2. Ritual Adornments - This is where I spent the bulk of my money. Lots of fun beads and funky wall hangings. I loved this place, their merchandise and the people that worked there. (www.ritualadornments.com)
1. Milagro 139 - We ended up here by accident as it started raining and we were blocks away from where we planned to eat dinner. We had fabulous service, fabulous food and amazing desserts. The setting is beautiful! (www.milagro139.com)
2. La Casa Sena - We ate here for lunch on the outside terrace. Gorgeous setting and yummy food. The blue corn muffins are amazing. (www.lacasasena.com)
3. The Frontier - If you fly in or out of Albuquerque make sure you stop for breakfast at The Frontier. Oh my lordy. This dive is delish. Make sure you get a hot roll with toppings. (www.frontierrestaurant.com)
Saturday, July 17, 2010
When I told the family that I wanted to try this blackberry ice cream, I received resistance.
"That just doesn't sound good"
"Can't we make peach ice cream instead?"
Well needless to say they are all eating their words because now they say
"We talked about it, and this is the best ice cream we have ever had"
Blackberry Ice Cream
From: Ree Drummond
2 pints blackberries
juice of 1/2 lemon
1/2 cup sugar
1 1/2 cups half and half
1 cup sugar
5 lg egg yolks
1 1/2 cups heavy cream
Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.
Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
Add heavy cream to a separate bowl.
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.
Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.
Add blackberry juice/puree to the cream/custard mixture and stir. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional two hours.
Evil Variation: Stir in semi-sweet chocolate chunks before freezing. Delicious!
Friday, July 9, 2010
This first one..oh my. Our family ate at Ruth's Chris Steakhouse for graduation recently and had this for dessert. I scoured the internet to no avail only to have my faithful Ree post the exact recipe a few weeks later.
I used blackberries, strawberries and raspberries
Are you drooling yet?
What about now?
Berries and Cream
From: Ree Drummond
- 1 pint Heavy Whipping Cream
- 1 cup Sugar, Divided
- 10 whole Egg Yolks (save The Whites For Another Use)
- 2 teaspoons Good Vanilla Extract (or Vanilla Beans)
- Fresh Berries
Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil.
Whisk egg yolks in a bowl (I used my electric mixer w/ whisk attachment) with the other half of the sugar. Add vanilla extract. (If using vanilla bean instead, scrape caviar into cream/sugar mixture.)
After whisking on medium for a minute, begin slowly pouring in the hot cream; I use a metal measuring cup to scoop out small portions at a time.
After all cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.
Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.
Ideally, you’ll transfer the cream to a container and refrigerate it for several hours.
Spoon generously (!) over fresh berries. You’ll love it!