This Christmas holiday I made Meyer Lemon and Rosemary Sorbet. Why make a sorbet in the middle of winter? Because this is when the Meyer lemons on the fruit tree in my backyard ripen. And a tart citrus sorbet is good any of time of the year. This icy sorbet is just the right ending to a rich meal, it cleans the palate. Since it is fat free it doesn’t fill you up. The sprig of rosemary and a bit of lime juice add another dimension to this sorbet. I think I have found just the right blend of sweetness and fruit flavors. Continue reading
When we held the estate sale of our parent’s home, one item that we didn’t sell was my mother’s heavy marble slab that she used for making candy. She made the best Peanut Brittle every year at the Christmas holiday season. I kept the marble slab and recently located her Peanut Brittle recipe. Here’s my attempt to duplicate it.
This year the Chanukah holiday — “Celebration of Lights” or “Feast of Rededication” — begins on December 13. I’m making Potato Latkes which are small fried potato pancakes traditionally served during this holiday. The holiday observance begins at sundown on the preceding evening; so I’ll serve my Potato Latkes at dinner tonight. My recipe is perhaps a bit unusual; I stumbled on an ingredient which adds “zing” to the pancakes quite by accident.
I’ve been told that it is it possible to grow tomatoes in the springtime in Louisiana and then to plant another crop in the fall. I love ripe tomatoes and two crops a year seems like a gardener’s dream. But being somewhat an unbeliever, I decided to prove this for myself in September by setting out a large number of tomatoes seedlings. The experiment turned out to be partially successful. Here is some of my autumn tomato crop. Continue reading