When you live in the Northern hemisphere, it gets hot in the summer. When you live in Los Angeles, even though were having a historically long drought, it gets humid, too. Hot and humid is uncomfortable to say the least, and one of the best ways to beat the heat is to have something icy.
I happened to have had a bunch of limes and some mint in my refrigerator, and a set of new Popsicle molds. Mojitas are fun, even without the liquor. So, I made these Popsicles for Spane and I. Let me tell you, they were great. If you decide to make these and want to use rum, please understand that alcohol has a much lower freezing temperature than water, so you will have to make sure that your freezer is capable and you leave them in for a sufficient amount of time, over night would probably be good.
Virgin Mojita Popsicles
Recipe Type: Dessert
Author: Adrienne Boswell
Juice of 3 limes
1 cup sugar
1 cup water
1 tablespoon mint, chopped
6 whole mint leaves
You will find it easier to juice the limes if you rub them on the counter first. Set the juice aside.
Put the min leaves into a pestle. Add two tablespoons of the sugar and crush the mint well with a mortar.
Put a mint leaf in each mold.
Bring the water and remaining sugar together to a boil. Boil until all the sugar is dissolved. Set aside.
Put the lime juice into a large measuring cup or other container with a spout. Add the sugar-water. Add the sugar mint and stir well to combine.
Pour into the molds, leaving a little head room for expansion. Place the tops of the molds on.
Carefully place the molds in a flat place in the freezer. Freeze for at least 5 hours, preferably overnight.
Run the mold under hot water for a few seconds to loosen.
You could add rum, but you would have to have a very cold freezer and would have to let them freeze for at least 24 hours.
Spring is here and basil is in abundance. There is nothing like the flavor of pesto made with real pine nuts, good olive oil, good Parmesan and fresh basil. This will keep in your refrigerator for quite a while, if you even manage to have any left.
Here’s what I have to say about guacamole. Please don’t put garlic in it! Garlic has strong flavor that hides the delicate taste of the avocado. Don’t put a can of peas in to stretch it – people can tell they are eating peas! Since you are adding onions, cilantro, chili pepper and tomato, you don’t have to use Haas avocados. Try one of the other avocado varieties, like Fuentes.
According to my web site statistics, some of you have been searching for the recipe for the Salmon Corn Cakes from A Taste of History. Apparently, there is only the video and the book, but no transcribed recipe on the Internet. I was curious so I watched the video, and I’m going to make these, and I thought it was a good idea to write everything down before I make them. I don’t have a picture yet, but when I do make them, there will be a picture, or maybe even a video!
One of the things I really liked about the recipe was that the salmon was fresh, poached in white wine. You could probably use canned salmon, but the flavor would be way off.
The other thing was the use of roasted corn. I saw that the chef roasted the corn with the husks on and did not let the kernels get roasted at all. I would let the kernels get a little roasted, just to add flavor.
The whole dish could be prepared on a Weber, or in a hearth if you want to stick with the 18th century. Of course, it could also be prepared on a regular stove, but we’re trying to be a little authentic here, right? We’re going to do this on The Weber. Continue reading →
Spane’s First Communion was on Sunday, May 15, 2011 at the 9:30am Mass at Holy Family Catholic Community Church in Glendale, California.
When I had Spane on November 21, 2003, I started thinking about what his First Holy Communion was going to be like. When he was Baptized at Holy Family Catholic Community Church on May 17, 2007, I started counting down the days. There were 1460 days, or 3 years, 11 months, 29 days until his First Holy Communion. In case you wondered, yes, I am counting down the days until his Confirmation, which should be about 2192 days, about 6 years from now.