Apr 132019
Rosemary lemon ice cream with almond toffee

Rosemary infused ice cream with a lemon curd swirl, served with a nutty almond toffee. Hopefully you had a chance to make some lemon curd this citrus season. As I mentioned previously, I certainly have. So now we get more creamy, citrusy desserts. I rarely make ice cream in the winter and early spring, simply because people are less interested in eating it. It just sits in the freezer getting freezer burn, and isn’t that a sad fate for any ice cream? But when I had an abundance of lemon curd, using it as a swirl was just too tempting.…Continue Reading

Mar 262019

Lemon Thyme Tarts

Lemon thyme tart on grey plate

Creamy and lemon sharp, these tarts have a hint of thyme and almond, perfect for an early spring dessert. Particularly if you still have too many lemons! I love lemon and other citrus desserts, but I always want something creamy to balance it out. But if I don’t have something, I feel unsatisfied, so I eat another piece of whatever it was. You can see where this is going. These tarts are great since the cream is combined with the lemon. I added the thyme to make it a little more spring and for the earthy flavor to balance the…Continue Reading

Jan 012019

Winter Syrups and Liqueurs: Part 1

A more aromatic limoncello variant, incorporating black tea and peppercorns for a winter sipper that’s perfect when the weather is excessively blustery. To make use of the bounty of lemons the tree provided this year – and just because I wanted to – I started making some liqueurs this year. But since it’s me, I couldn’t stick to a simple limoncello or even doing one recipe at a time. So we got a lemon and black tea liqueur and a pomegranate spice liqueur (I had some pomegranate arils that need to be used). But then I realized I hadn’t done…Continue Reading

Jun 212018

Lemongrass Basil Lemonade and The Tomato Tipple

With California getting incredibly high temperatures this weekend, we definitely need some good cooling beverages. I picked up some lemongrass at the farmer’s market last week which makes a great syrup to add flavor to both cocktails and non-alcoholic refreshers. So I present to you one of each using other fresh vegetal flavors. Print Pin The Tomato Tipple Servings 1 Ingredients3 cherry tomatoes cut in half1 ¼ oz blanco tequila I used Espolon1 oz lemon juice¾ oz lemongrass simple syrup3 barspoons CynarGarnish: Cucumber spear skin onGlass: rocks InstructionsMuddle tomatoes into tequila. Add remaining ingredients and shake well. Double strain into…Continue Reading

May 172018

Under-served Herbs

I finally have had time and space to do some gardening (beyond a couple plants) again this spring. I now have the beginnings of a vegetable garden, some herbs started, and I’m starting to get rid of the pesky lawn. I really hate mowing the lawn. But this does mean that now I have an assortment of fresh herbs to muddle into or garnish cocktails. While these plants are still starting to grow I have to resist taking too much off, but a small sprig here or there adds a nice fresh note to cocktails. Like most of what I…Continue Reading