fried hyldeblomst (elderflower)

fried hyldeblomst

3/4 C flour

1/2 C sugar

1/2 C milk

3 eggs

a dash of vanilla

mix together into a pancake-like batter

pluck hyldeblomst (elderflowers--i wonder if these aren't what we called chokecherries when i was a kid), shake off all bugs and any loose bits (but don't rinse, that wrecks them). heat up about an inch of oil a frying pan. when it's hot enough, hold the stem and dip the flower head in the batter. fry them in the oil 'til golden brown.  dust with powdered sugar and enjoy. we ate the flowery bits and left the stem, it makes a good handle for eating the flowery bits tho'. and it tastes of pure summer.

oh wow gazpacho

i invented a mean gazpacho last evening with bits & pieces we had around here. and it's the best thing for hot weather. you'll have to make everyone in your vicinity eat it too, because it's really garlicky, but worth it.

gazpacho

5-6 largish-tomatoes - peeled and cut into quarters

1 cucumber - peeled and cut into chunks

1 fat clove of garlic

whiz it all up in the blender with a good glug of white wine (yes, i put white wine in everything).

add:

2 TB of soy sauce (i have a great one from the Philippines that has lime in it too--Toyomansi it's called)

1 TB pomegranate sirup

3 TB good olive oil

you could include a red pepper and an onion if you'd like, but i didn't in this batch and it's really good. put it in a jar in the fridge to chill, tho' you could throw some ice cubes in when you blitz and if your tomatoes and cuke were cold,  you'd be good to go eating it right away. totally refreshing and delicious.

this is a great rhubarb cake

made this a couple of weeks ago (we've got rhubarb coming out of our ears after acquiring a second plant from our neighbor) and have been meaning to post it for your eating pleasure.

rhubarb cake

1/2 C butter

1-1/2 C sugar (would advise 2C if you're using organic sugar)

2 eggs

1 C buttermilk* 

1 tsp. vanilla extract

1 tsp. baking powder

1/2 tsp. salt

2-1/2 C flour

3 C rhubarb, diced

mix together butter, sugar, egg and vanilla. Add baking powder & salt to the flour, mix in, alternating with buttermilk. pour into a cake pan (9x13 is good).

here's where it get really good:

TOPPING: 

1 C brown sugar

1/2 C chopped walnuts or pecans

i left the nuts out of the topping b/c sabin doesn't like them--which mean we put just brown sugar on--it sinks into the dough a little ways and comes out fabulous!

go, make this cake NOW, NOW, NOW!

*i actually used sour buttermilk because that's the kind of thing i find lurking in my refrigerator--it was great!

fresh strawberry lemonade

fresh strawberry lemonade

1 package of strawberries, hulled (i used 35-30 berries)

the juice of 2 lemons

the best part of a tray of ice cubes

1/2-1 C of sugar (depending on the sweetness of your strawberries)

blitz it all up together in a blender.

pour into a pitcher.

add to it half a large bottle of sparkling water.

serve immediately. make more.

would make a mean margarita with tequila or a daiquiri with rum.

gin & tonic sorbet

i was asked recently to express myself as a flavor of ice cream. i said that i would be a gin & tonic sorbet--grown-up, sophisticated, relaxing, refreshing and with a bit of sass. something you'd like to spend time with every day. plus, it's spring and in spring one's thoughts turn to cool drinks sipped in the sunshine.

gin & tonic sorbet

first, make a sugar syrup by bringing 3C water and 1C sugar to a boil.

allow the syrup to cool.

then stir together the following in small, flat dish that will fit in your freezer. i used a flat 1.5 inch tall by A4-sized tupperware container with a lid:

1 C of the sugar syrup

1 half liter bottle of schweppes indian tonic (do not be cheap about your tonic, only schweppes will do)

the juice of 2 limes

1/2 C of gin (i used g'vine, a posh french small batch gin)

i let mine freeze overnight, but it likely would have been ready sooner--the gin keeps it from freezing into ice cube-like consistency. then, you take a fork and rake it across until it's a lovely slushy consistency, put it in a glass with a slice of lime and serve in the sun.

it's heavenly. i promise.