Wednesday, June 25, 2014
Or adapt this easy no-churn recipe for any flavor you like
How often do you make ice cream at home? Until recently, our answer would have been “not very.”
Mostly, that was because we couldn’t get decent results with home ice cream makers. The smaller “pre-freeze” units (the ones where you need to freeze the bowl) only kinda sorta worked for us. The larger machines (the kind with built-in condensers) do a better job—or so we’ve heard. But our kitchen space is limited, so we’ve had to rule out that option. And no way are we going to bother with rock salt and hand cranks.
Which meant that for years, we just shrugged and bought Ben and Jerry’s.
No more, however. We’ve discovered a quick no-churn, no machine way to make ice cream that produces superior results. And it’s a lot cheaper than buying pints of Cherry Garcia® (our favorite flavor, for which this recipe is a credible alternative).
Anybody want to buy a used ice cream maker, cheap?
Wednesday, June 18, 2014
Beat the heat with this tropical cooler
With hot summer days arriving in our part of the US, it’s time to dream of escaping to the shore or the mountains. Or at least the pool.
If you’re one of the lucky escapees, there’s no better way to spend a long afternoon than sipping a tall cool one. Like a Queen’s Park Swizzle Cocktail—a rum and mint delight named after an elegant hotel in Port of Spain, Trinidad.
And if you’re not lucky enough to get away? Well, mix up one of these babies and treat yourself to a mini-vacation right at home. No airfare required.
Wednesday, June 11, 2014
Spicy and a bit sweet . . . great with chips or as a sauce on meat or fish
Fresh cherries? Yum! Their sweet flavor makes for such wonderful pies, tarts, and other dessert goodies.
But, hey, cherries can do savory too. As this recipe shows.
Just combine cherries with spicy chipotle and jalapeño chilies in a rich salsa. The result? A tasty and versatile dish that fits in anywhere. Serve it as a first course with chips. Or use it as a sauce to accompany pork, fish, or chicken.
Best of all, Chipotle Cherry Salsa is simple to prepare. And with peak cherry season upon us in much of the US, now is the perfect time to try it.
Wednesday, June 4, 2014
Named after a famous French virility enhancer. Really.
Let’s not beat around the bush about how this cocktail got its name. Back in the 1920s, there was a French surgeon by the name of Serge Voronoff who developed a procedure for grafting monkey testicle tissue (glands) onto the, um, “glands” of male humans. The aim was to enhance the men’s virility, bring back their lost youth, and promote longevity.
This inventive procedure gained widespread notice. Everyone heard about it, including Harry MacElhone, owner of Harry’s New York Bar in Paris. So when MacElhone created this drink, circa 1923, he called it the Monkey Gland Cocktail—no doubt hoping that some of the surgery’s virile glory would rub off (so to speak).
The surgery didn’t work (you’re surprised, we know). But the cocktail? It’s a transfusion of pleasure. And you don’t need a medical professional to administer it.