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Roquefort is easily one of my favorite cheeses.  It’s a medium, creamy blue that’s super soft and apparently makes you live longer.  Blue cheese as the holy grail?  Seems legit.

Roquefort and honey on Petits Toasts:

Smear blue cheese on these tiny toast crackers then drizzle honey over it.

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Have a nice weekend!

 

it’s springtime!

March 21st, 2013

springtime

Yesterday was the official first day of spring and I’m so pumped that we’re finally in the homestretch of this seemingly endless winter. 

This is my current attitude towards the snow outside:

annoyed horse

 

I think it’s time to spring forward with some fresh new food and draaank. Any Spring recipe ideas?

mango carrot smoothie

March 13th, 2013

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Ingredients:

1 cup ice
1 cup frozen mango chunks
1/2 cup Bolthouse carrot juice
1/4 cup orange juice
1/4 cup skim milk
2 tbsp plain greek yogurt

Directions:

Blend that shit.

—the end—

Oh and enjoy! It’s quite delicious. Lots of vitamins in this fella too. Including several hundred percents of Vitamin A and C.  Feel free to justify the hell out of whatever you eat for the rest of the day. Commence Homer Simpson bacon doughnut fiesta feast!

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Leave it to Friday Night Lights to be super dramatic about smoothies:

do you feel like you DESERVE A SMOOTHIE?

Irish Sherry Trifle

March 11th, 2013

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Sherry Trifle is a traditional Irish dessert that has become quite (in)famous in my family.  My dad had his first trifle in 1967 at a small hotel in Dingle, Ireland.  I guess he was smitten because since then, he has been on a mission to recreate that perfect trifle he had at 18.  A steadfast pursuit for the holy grail of booze-laden desserts.

The trifle combines creamy custard, liquor, berries, and ladyfingers to create a stunning, delicious dessert. Slightly different from it’s British cousin, it involves fresh berries and ladyfingers rather than jelly, berries, and spongecake.  They tend to get mixed up, but THIS is the one my Dad so fondly recalls:

Traditional Irish Sherry Trifle

Prep time: 6+ hours (don’t let this deter you- it’s mostly down time!)
Cook time: 40 minutes

Serves 6

INGREDIENTS:

CUSTARD*:
3 cups whole milk
4 egg yolks
1/2 cup sugar
3 tbsp cornstarch
2 tbsp butter
2 tsp vanilla extract

TRIFLE:
1+1/2 cups fresh raspberries
1 tbsp sugar
1/4 cup water
20 ladyfingers
1/4 cup sherry

WHIPPED CREAM:
1 cup heavy cream
1 tbsp powdered sugar

DISH:  Glass bowl, circular dish, or shallow vase

*You can absolutely use instant vanilla custard or pudding instead- that’s a route I most often take for something like this. Although if there is still room to sway you,  this custard is SO worth the extra effort. Seriously great stuff.

DIRECTIONS:

1.  Custard: Whisk yolks, milk, sugar, cornstarch in a medium mixing bowl and transfer to a large saucepan on medium heat. Stir constantly but gently for 15 minutes or until mixture has thickened.  Remove from heat. Stir in butter and vanilla. Cover and refrigerate.  DO AHEAD. Can be made a day before , otherwise custard needs to chill for at least 2 hours.

2. Combine raspberries, sugar, and water in a small bowl.  Stir with a spoon. Coarsely mash half of the raspberries but leave the rest whole/in tact-  this makes a sauce similar to that of strawberry shortcake topping- whole pieces but with a bit of a sweet fruit syrup!  Stir. Cover and refrigerate for an hour or more.

3.  Whipped Cream: In a large bowl, beat cream and sugar with an electric mixer until fluffy- about 2-3 minutes.

4. Trifle time!  Add 2 layers of  5 ladyfingers-10 total, sprinkle 2 tablespoons of sherry, spoon half of the raspberries, vanilla custard. Repeat! Let’s say it again: 10 ladyfingers, sherry, raspberries, vanilla custard.  Top with a generous heap of whipped cream.  FYI You will definitely have some vanilla custard and whipped cream left over- so don’t fret if you didn’t use it all. Cover and refrigerate for 3 hours- gotta let the booze soak in.

5. Serve with a large spoon or serving wedge. For nerdy extra-credit, top with a candy clover

Enjoy!

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Lady fingers on ladyfingers. Prob not ladylike.

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See you next week!

March 1st, 2013

I’m off to Park City UT with Patrick and his fam. A solid week of skiing, flannel, elk steaks, red wine, cookies and cocoa, thick socks, and sore legs!   Wooo be back Thursday :)

deer valley