Saturday, July 17, 2010
Gala Parfait: A Perfect Garden Party
punches, but to prepare this I first soaked sliced white peaches, apricots, and a sprig of fresh mint overnight in peach schnapps. In a saucepan over medium heat combine 3/4 cup evaporated cane juice with 3/4 cup water, a can of lemonade concentrate, and 1 tablespoon orange zest. Remove from heat once the sugar is dissolved, pour through a sieve to remove zest and let cool. In a pitcher, large bowl, or fountain combine 3 bottles of dry white wine with the syrup and about half a bottle of peach schnapps. Stir to combine and finally add the soaked fruit. Garnish with sprigs of mint.
Vegan Yum Yum, but added my own twist of chopped fresh sage mixed into the Tofutti Better Than Cream Cheese. A vegetable peeler made lovely thin strips of Cucumber to overlay. I garnished with Italian parsley, fresh cracked pepper and pink salt.
Nicolette showed up with these stunning Rosemary Shortbread Cookies with Tomato Jam(!). The recipe (from David Lebovitz) is not vegan but was easily adapted. Get it here!
here - from Jason Fox of Commonwealth in San Francisco (posted by Tasting Table).
Maialino in NYC (thanks Food & Wine for publishing this amazing recipe)! Was also made vegan with a few substitutions, and honestly was the best cake I've eaten in years. J. Marie decided to reconfigure it as a layer cake, and used the tart olive oil and berry topping as a layer in the middle, then whipped up a simple icing, decorating with leftover blackberries and zest. Beautiful! A must try!
Cuisinart classic ice cream maker with a Lemon Basil Sorbet. Originally intended to be a "float" with sparkling wine, the sorbet ended up accompanying the cake, and was a fine herbal compliment. Get that recipe here.