From the Weekend Express a little over a month ago, a recipe that will help you beat the heat!  With it expected to be in the triple digits for the next couple of days, this milkshake recipe from Spike Mendelsohn may come in very handy.

• 116 oz. bag of Jumbo Marshmallows
• 2 cups whole milk
• 2 cups creamy vanilla ice cream
• 1 tbsp sour cream

Preheat broiler.  Reserve 4 marshmallows for garnish.  Char marshmallows under broiler, stirring to ensure even cooking.  Remove and cool.

Repeat with garnish until golden.  Remove and cool.

Blend all ingredients, except garnish, until smooth.

Pour into four 8-ounce glasses and garnish.

Enjoy!

Hams with tails @ Falorni

Meats on display @ Falorni

One of the best reasons to go to Italy is for the food and Tuscany – especially Chianti – is no exception!  While we were there (and even now, because we brought some stuff back), we enjoyed a range of traditional foods and great produce.  From the simple items that we found at the Coop in Radda to the wonderful meats that we purchased in Greve-in-Chianti at Antica Macelleria Falorni, we never had bad food on our trip!  While we had several very good experiences at local restaurants, my favorite meals consisted of the wonderful prosciutto and salami produced throughout the area. Read more »

I based my recipe on this English Trifle Recipe but, as is normal, I changed it … added some vanilla to the Custard and added Rum Cream to the whipped cream.  This was the second time that I have made custard … the first time was for ice cream and so I did not eat it directly … but it turned out very good this time.  So, if you are looking for a simple custard recipe, this one will serve you well. Read more »

This cobbler won the grand prize in the “Betty Crocker Recipes from the Soul” recipe contest! From BettyCrocker.com and Homestead Farm Blackberry Recipes.

Jill made this cobbler yesterday for the barbecue that we had with Steph and Cliff … but, as is normal with either of us, she did not just stick to the recipe below!  She doubled the recipe, increased the amount of blackberries (since they were free because we picked them on Saturday evening), and added a can of peaches.  I would highly recommend this recipe because it makes a really good cobbler! Read more »

Jill wanted to make meringues for Easter and so we made some Easter-y swirly pink ones that tasted like almonds (the flavor was Jill’s choice). We based it on the Ultimate Meringue recipe from BBC Good Food.

• 4 large organic egg whites , at room temperature
• 115g caster sugar
• 115g icing sugar
• 1/4 tsp red food coloring
• 1/4 tsp almond extract

Preheat oven to 110C/gas 1⁄4 … or 100C for a fan oven.

Read more »

As part of our Easter cooking, I made me some Whisky, Honey, & Hob Nob Ice Cream.  It was based on a couple of recipes that I found online, but mainly off of the one at Ice Cream Ireland.  I changed it slightly because one reason I made the ice cream was because Jill made meringues and the recipe left me with 4 egg yolks.

Ingredients:

• 104g Sugar
• 4 egg yolks
• 200ml cream
• 160ml milk
• 36ml whisky (40% abv) – use something with a strong flavor (but stay away from peaty or smoky ones)
• 2 tbsp honey
• 4-5 Hob Nob biscuits

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For Thanksgiving, we made this pie, based on a recipe by Jamie Oliver, but did not use the correct type of apples or make our own pastry. It was the best apple pie that I have ever made (and it was a great pie)! I have copied the recipe below, with the few changes and recommendations that I have …

• 1 x old fashioned sweet shortcrust pastry recipe (or 1 package of store-bought)
• 50g butter, plus extra for greasing
• 100g golden caster sugar, plus extra for sprinkling
• 6 Cooking Apples (mix of 4 Bramley & 2 Cox in original recipe)
• 1 heaped tablespoon chopped stem ginger
• 1 tbsp syrup from stem ginger
• 200g blackberries (original recipe calls for 150g but more is better!)
• 1 large free-range or organic egg, beaten
• ½ teaspoon ground cinnamon

Read more »