Tags: food



My Ice Cream Jacket is progressing nicely. Well really I'm rather behind but I'm still mulishly determined to make it happen. Stubborn moi? *ahem*

But now I have to take a break and get started on the macaroons Loren asked so nicely for.

I'm going to make my favorite vanilla with candy-cane butter cream, which I have decided are my signature macaroons. Then I'm trying my hand at chocolate macaroons with a violet butter cream. So they will be a reverse of the ones I made for the fete which were violet macaroons with chocolate ganache. The violet flavoring I'm using is so subtle I couldn't add enough to the macaroon batter without screwing up the chemistry so this time I can add to my heart's content, butter cream being a much more forgiving medium.

I've heard chocolate macaroons are the most difficult but I made some for Christmas that were okay. They seem to like a lower temperature and become dry quickly so I'll watch that this time. I'm also trying a new (organic and dark) coco powder that I hope will make the difference between okay and fabulous.

happy friday

Aubry is here and we are having a fabulous time!

Worked on my dress more yesterday. The skirt is now attached so the next big thing is sewing in the sleeves (they are pinned), the hem and sewing the hooks and eyes. The rest is little fiddly stuff. We have so much to do today though!

Today is macaron day! I'm so excited - we have some fun flavors planned and Aubry is going to teach me how to make ganache. Yummm! I also have some other fete baking to do and we need to set the table and decorate. I'm looking forward to it all but it's going to be a long day!
moi costume

mock Devonshire cream

I promised unclrashid my receipt for mock Devonshire cream so here it is:

Mock Devonshire Cream

16oz cream cheese, softened
4 tbsp confectioner’s sugar
1 cup sour cream

In a bowl, beat together cream cheese and sugar.
Add sour cream and mix until thoroughly combined.

Yield: 1½ cups
from the book "If Tea Cups Could Talk" by Emilie Barnes

Not quite as good as the real thing (nothing is!) but a quick, easy and very tasty substitute for those of us that can't get our hands on proper unpasteurized milk!

edited to add:
I was just trolling the web and found another recipe for Mock Devonshire Cream consisting of mascarpone, whipping cream, sugar and vanilla extract. I don't think the mascarpone (which is expensive) and the whipping cream would be amazing better than my faithful cream cheese and sour cream but I like the idea of adding some vanilla. I think I'll try that next time...

home & the heartland

Oh goody LJ is back up!

I'm sitting here nibbling on chocolate cheesecake and Earl Grey Tea thinking... they make a very good combination indeed! :P

*trots off to see friends list*
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a bit of rambling

I was bad today. I mean I almost stayed in my budget but I mostly bought for future projects; future costumes, next year’s Twelfth Night… so bad! In my defense I think we are just about finished with this year’s Twelfth Night purchases. We bought some 17th century style goblets today (for a steal at Walmart no less!) but other than that, we need get favors, candles and the actual food. Oh and maybe some paints for the annual twelfth night craft project. *rolls eyes* How we are going to pull off that still hush-hush scheme I still don’t know! :>

Tomorrow we are off to Williamsburg for two days. Dad surprised us with a hotel room and a reservation at Trellis so I’m excited. We probably won’t do much in the historic area, mostly hitting the pottery and outlet malls. Sounds like fun to me! :>

I ordered my colonial shoes from Jas Townsend a few hours ago so they are on the way. I bought the necessary buckles and treated myself to a small pair of sewing scissors for RCHS outings as well. I really hope these shoes work as I’m really not interested in any of the other reproduction shoes I’ve seen (and I’ve looked all over!). My consolation is if they don’t work I can put the money toward Costume College, a very worthy cause, yes? *crossing fingers*

more channels

I didn’t get too much sewing done today. I am in a baking mood so I spent most of my day making a mushroom quiche and some carrot & oatmeal cookies. Oh yes and cleaning up the kitchen before and after. The quiche was very good, especially as I took the time to make the pastry this time but the cookies need some perfecting. I burned the first batch and overcooked the second. I’m a wiz at pastry & sauces but cakes & cookies are not really my thing. Practice makes perfect, right?

I did get the channels in the back done and the pieces trimmed. I also cut out the lining pieces. I decided that I preferred the “plain” side better so I won’t be showing the stitching after all. Beyond the large channel issue, I did a rather sloppy job with the stitching and I just a-soon hide it. Mom’s take on the subject was that it didn’t look like a corset if you couldn’t see the stitching. :>I’ve never had one like this actually so we will see if I like it.

I had the seams almost all pinned together when I realized that I’d forgotten the horizontal bust bones and to cut the tabs. The tabs are marked on the interlining and I’d planned on attaching those casings to the inside so I have to take them all apart now.

I think I’ll just call it a day. Bridget is expected home any minute. We are going out for Chinese for dinner and then a family game afterwards. Sounds like a good stopping point to me! :>