Friday, June 27, 2008
Thursday, June 26, 2008
Wednesday, June 25, 2008
Tuesday, June 24, 2008
4 cups fresh blackberries, or unsweetened frozen blackberries, thawed, plus extra for garnish
1 cup turbinado (raw) sugar or grated palm sugar
1 kaffir lime leaf, crushed, or 1 tablespoon grated lime zest
1 green cardamom pod, lightly crushed
1/2 cup fresh Key lime juice (about 8 -12 limes)
Thin lime slices, for garnish
2 cups ginger ale (or sparkling water)
Lay a doubled piece of cheesecloth on a nonporous work area. (As the berries will stain a wide array of cutting surfaces and clothes, this may be best done outside or over newspaper and wearing an apron or smock.) Place the blackberries on top of the cheesecloth and gather into a bundle like a hobo sack. Hold the sack of berries over a glass, stainless steel, plastic, or ceramic bowl. Twist the top of the sack to squeeze the juice from the berries into the receptacle. (This will yield about 1 cup very strong, tart, dark juice.) Refrigerate the juice until needed; discard the purple mash. In a small saucepan, combine the sugar, 1 cup water, the lime leaf, and the cardamom pod. bring to a boil. Simmer over low heat for 10 minutes, or until the mixture is reduced to a thin syrup. Remove the lime leaf and cardamom. Allow the sugar syrup to cool and then chill it. In a 1-quart pitcher, combine the blackberry juice, sugar syrup, and lime juice. Stir to combine and then refrigerate until cold. To serve, stir the ginger ale (or water) into the pitcher, fill glasses with ice, and pour in the blackberry limeade. Garnish with slices of lime. Serves 8.
From the cookbook: Screen Doors and Sweet Tea
Monday, June 23, 2008
Sunday, June 22, 2008
Saturday, June 21, 2008
Friday, June 20, 2008
Thursday, June 19, 2008
Family: Adoxaceae (moschatel) - formerly Caprifoliaceae (honeysuckle)
Other common names: Black Elder, Boor Tree, Ellanwood, Elder, Ellhorn, European Elder, Pipe Tree, German Elder, Bountry, Englishman's Grape, Black-berried European Elder, Elder Bush "Elder be the Lady's tree, burn it not - or cursed you'll be." (Ancient rhyme from the pagan belief that held the Elder tree sacred to the Moon Goddess.)
Loaded with vitamins A, B and C, Elderberry stimulates the immune system and protects against free radicals that attack healthy cells.
- Elderberry is derived from a tall bush called Sambucus nigra. Only the flowers and ripe berries are used for medicinal purposes.
- Elderberry is considered to have antiviral properties that fight upper respiratory infections, influenza, and bronchitis. It may inhibit replication of influenza A and B, as well as herpes simplex virus-1.
- Elderberry contains flavonoids, which act as antioxidants and are considered to have immune-system boosting properties.
- The bark of the elderberry has been used as a diuretic, laxative, and emetic (induces vomiting).
- The bark, leaves, seeds and unripe berries (but not the flowers) contain a cyanide-like compound that is potentially toxic. Cyanide poisoning from bark, root, leaves or juice may induce tachycardia (rapid heart rate) and cause serious long-term effects.
- In the well-conducted human clinical trials currently available regarding the use of the flowers of ripe elderberries, evidence to recommend its therapeutic use was not definitive.
Wednesday, June 18, 2008
Tuesday, June 17, 2008
Sunday, June 15, 2008
Saturday, June 14, 2008
1 bunch fresh basil, about 3 cups leaves
1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
Friday, June 13, 2008
Ingredients: 12 tbsp. unsalted butter (1-1/2 sticks of butter), at room temperature
3 tbsp. superfine sugar (also called fruit sugar)
1/2 cup pistachios (shelled and unsalted), chopped (not too finely)
1 tsp. vanilla extract
2-1/4 cups all-purpose flour
1 tbsp. finely grated lemon rind
icing sugar (for dusting)