Wednesday, May 05, 2010
Ravelry Link: February Baby Sweater (Good news! Ravelry links can now be made viewable to all, so go ahead and click even if you're not on Ravelry.)
Pattern: Baby Sweater on Two Needles by Elizabeth Zimmerman (with a few slight modifications)
Needles: US 7
Yarn: Sundara Aran Silky Merino in Mint Julep (If you ever want to buy me fancy yarn and you're not sure where to turn, go to Sundara. She dyes soft silky yarns luscious luscious colors. In fact, if you buy me Sundara yarn, I will make you stuff with it. Like, pretty much whatever you want. It's that much of a pleasure to work with.)
Made for: Linnea Feigin (Probably when she grows a bit. Although she's already grown a bit since I gave it to her, so she may be getting close now).
I made a matching bonnet and I'll post pictures of that pretty soon too.
Monday, May 03, 2010
See how the ice cream is just starting to melt into the strawberries a bit? Yeah, that's delicious.
When Caleb and I went to dinner at Chez Panisse, we had Meyer Lemon Ice Cream with Fresh Strawberries for dessert, and it reminded me of the gelato di crema con le fragole that I used to eat at Trattoria della Santa in Bologna. Sweet, creamy, custardy, with a bit of lemon tartness and a hint of lemon zest.
So I searched around online a bit, and assigned the recipe below for Long Distance Kitchen.
Meyer Lemon Ice Cream (if you have trouble finding Meyer Lemons, any other citrus fruit will probably do)
3 Meyer Lemons (~ 3/4 lb) (juice and zest from)1 cup sugar
1 cup half and half
6 egg yolks
3 cups whipping cream
vanilla extract to taste.
Steep strips of peel (with no pith) of one lemon in a pan w/the sugar and half and half. Heat to just under boiling, stir to dissolve sugar, then remove from heat and let sit for ~ 15 min.
Make a custard w/the egg yolks and half and half mix. (Temper eggs; then add back into cream mix and cook on stove until you have a thin custard). Strain mixture and add in finely grated zest of the other two lemons. Let steep for 15 min. Add in cream. Add ~ 9 Tbs of lemon juice; taste and adjust w/more if you like. Add a few drops of vanilla. Chill for several hours before making ice cream.