Monday, August 30, 2010

Number 64: Pearl sugar studded puffs

I've always had a thing for Sundays. Despite my lack of religion, I've always felt that it was a day for rest (or rather, laziness).

Having just come back from a crazy family road trip to the Bay Area (think straight into San Fran for one day, the Wine Country for another day, and through Berkeley straight home the third), I needed some rest. So I slept in Sunday, woke up bleary and made some choux pastry. Of course. And then I spent the remainder of the day reading, watching Disney movies and drinking hot chocolate.

Pearl sugar studded Chouquettes
Adapted from David Lebovitz, "The Sweet Life in Paris"

Wednesday, August 25, 2010

Number 63: Kiwi sorbet

Summer has completely kicked in now - the 70 degree, breeze-filled days are gone and now it's on into the hazy white heat and hot leather car seats that burn the back of your thighs. Once more, I'm inland and it's heavy weather.

There are few things that make the heat bearable. The obvious is air conditioning. Just as good, though, is an ice cream maker.

I just got one of my wisdom teeth pulled, and armed with a dentist's note stating I should only eat soft, cold things, I was ready to put my ice cream maker to good use. Unfortunately, with the salmonella scare going on in the egg business, my mother refuses to let me make ice cream. So sorbet it is.

I love making sorbet - it's so simple. Fruit puree with a dash of simple syrup and perhaps a squeeze of lemon, sorbets freeze so well in ice cream makers and are best freshly churned. And kiwi sorbetto is my go-to at every gelato shop. There's something about the smooth tang and the sharp bites of the seeds that gets to me. Sweet, sharp, smooth and cool - perfect for the August heat.

Kiwi sorbet

Monday, August 9, 2010

Number 62: Rosemary shortbread

There are two things I like rosemary in - bread and lamb. And now, I guess, shortbread. These are quick and easy cookies, although a bit soft compared to the typical shortbread. Slightly savory at first, which gives way to a subtle sweetness and buttery goodness. Love.

They disappeared like potato chips when I brought them to a hangout Friday night, which was incidentally a total guy-fest, complete with sexual innuendos, pool and bagel bites. And my rosemary shortbread cookies. Go figure.


Rosemary Shortbread
adapted from the New York Times

Sunday, August 1, 2010

Number 61: Lemon white chocolate chip cookies

I'm going through a slight obsession with David Lebovitz right now, having just read his Living the Sweet Life in Paris. His latest, Ready for Dessert is also glorious and introduced me to the idea of lemon and white chocolate (so brilliant and simple and obvious. How could I overlook this?).

So on Friday, when my sister bailed on me and I was left alone in my apartment with nothing to do, I decided to whip up a summer version of the classic chocolate chip cookie. Chuck the bittersweet chocolate for white chocolate chips, lemon zest and lemon juice and we're good to go.

Lemon white chocolate chip cookies
adapted from David Lebovitz