Sour Cream, Cherry, and Tequila Paletas recipe by Fany Gerson…
+ 8 ounces stemmed and pitted cherries, fresh or frozen
+ 1/3 cup confectioners’ sugar
+ 2 teaspoons freshly squeezed lemon juice
+ 2 tablespoons silver or blanco tequila
+ 1 1/2 cups whole milk
+ 1/2 cup granulated sugar
+ 1/4 teaspoon salt
+ 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
+ 1 1/2 cups sour creamPut the cherries in a nonreactive saucepan with the confectioners’ sugar and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Lower the heat, stir in the lemon juice, and simmer, stirring often, until the syrup has thickened and has a consistency like maple syrup. Remove from the heat, stir in the tequila, and refrigerate until completely chilled.
Drain the cherries, reserving the liquid for another use (soda!). Combine the milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape the seeds into the mixture, then add the pod. Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.
Remove from the heat, add the sour cream, and stir with a whisk until completely smooth. If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean and refrigerate the mixture until completely chilled.
Put a bit of the sour cream mixture into each of your molds, to a height of about 1 inch. Freeze until the mixture begins to set, about 30 minutes. Divide the drained cherries among the molds, then pour in the remaining sour cream mixture, dividing it evenly among the molds.
Freeze until solid. (via)
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Floral Ice Cubes by Martha Stewart Living…
To suspend flowers in the cubes, work in layers: Fill an ice tray (one that makes large cubes so the ice will last longer) a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top, and freeze again.
For ice that’s especially clear, use distilled water that has been boiled and then cooled. This limits impurities and air bubbles, which make ice cloudy.
Use only edible flowers, such as orchids, nasturtiums, pansies, and snapdragons, that have been grown to be eaten (to ensure they haven’t been treated with chemicals). (via)
Litchfield, Connecticut… Sunday bridal shower brunch.
“Fashion isn’t just frocks,” she has always maintained. “It’s how we do our houses, our gardens, it’s what we eat and drink.”
Photograph of Grace Coddington by Mr. Newton…
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Coure by Liviana Osti…
Drawing on the design world’s current fascination with anatomy, the Cuore (Heart) carafe presents a beautiful, if not slightly unsettling, view of the fragility of the human body. The piece, designed by Liviana Osti, is composed of two carafes nestled in the form of a human heart. It is a reminder that one should drink as much water as wine. (via)
Warm Red Mulled Wine concept by Designers Anonymous…
A Christmas gift given to clients, suppliers and friends. The ‘Warm red’ Pantone chip becomes a gift box containing a bottle of ‘warming’ red mulled wine. The message printed on the bottle reads “Add a touch of colour to your cheeks this season, with a glass (or two) of mulled wine. Warmer wishes from Designers Anonymous. (via)
