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97 days ago
Today is our anniversary, I just wanna say: Happy anniversary, baby! No matter what, you were always there for me, and makes me cheerful and happy. love you! P.S: 在这里要对各位朋友说声大大的抱歉，前段时间我实在无法做甜点和更新，让你们苦等真的很抱歉，以后的一段日子里也许会有更新，但不可能太多，想看更新的同学，一个月来一次就好了，每次让你们白跑我也过意不去。还有多谢各位的关心，谢谢你们记挂着我！122 days ago
最近好懒，照片丢在那里也不理。直到前天Sveta同学说我现在更新太慢，做的也少了，痛定思痛，更新吧~ 我自己并没觉得做得少，可大家都说我更新得慢。翻翻旧日志，是更新的方式变了，以前是一次更新一样，现在是一次更新好几样，分开来数数其实还是不少地。到底怎样更新大家更喜欢呢，来投个票吧。 票投完，大家一定都很热了，来点lemonade消消暑吧。不过这不是普通的lemonade，是我独家的white peach lemonade, 里面加了white peach purée, 比其他任何的都要refreshing, 酸酸甜甜还带着蜜桃香，美呀~~~~ 这么漂亮的桃子，你让我怎么能忍住不去想，所以顺手又做了个Peach melba. Vanilla bavarian cream放入预先做好的raspberry white peach mousse, 冻好后，放上半个水蜜桃就完成了。简单，但好吃的不用说了，我最爱的蜜桃拿来做什么都好吃呀。 White peach lemonade 1 large or 2 medium white peach 3/4 cup fresh lemon juice 4 cups water 1 cup suger 1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. 2. Remove seeds from lemon juice. Peel the peach, and puree with 1tsp lemon juice. 3. Stir together chilled syrup, lemon juice, peach puree and remaining 3 cups water. Refrigerate until chilld, or add some ice cube.141 days ago
名字好长，不过还不是全名，完整的应该是Crème fraîche panna cotta with papaya-lime soup and topped with white wine jelly. 自己汗一下~ Crème fraîche panna cotta 是大爱，及其简单的材料，因为加入了crème fraîche，带着它特有的tangy。第一次按照原食谱用了heavy cream, 口感上腻了点，吃不下几口，这次用half-half代替就好多了，既保留了奶香，又让口感轻盈了许多。 次爱是White wine jelly, 和以前做的Berry terrine一样，只是换成white wine, 推荐用Riesling来做，喜欢它flowery的aroma，和水果搭配非常合适。 至于Papaya-lime soup嘛，不能说不好，味道淡淡的，lime的酸比较突出，和前2个比起来逊色了些，放在一起反而感觉不到它的味道。 Crème fraîche panna cotta (adapted from The last course) 1tsp unflavored powdered gelatin 1cup heavy cream (我用half-half代替) 3/4cup crème fraîche 1/6cup sugar 1/2tbsp Framboise liqueur (我没放，喜欢纯纯的crème fraîche味) 1. Place 1tbsp cold water in a small bowl and sprinkle the gelatin on top. Let the gelatin soften for 5 minutes. 2. Meanwhile, in a medium saucepan over medium-high heat, warm the cream and crème fraîche with the sugar, stirring until the sugar dissolves. Turn off the heat and add the gelatin mixture; stir until it dissolves. Strain the crème fraîche ...149 days ago
Lovely summer has arrived, lucky the temperature didn't went too high yet. As I said earlier, summer makes me excited: sunny day walking on the beach, having a picnic on a lazy afternoon, a lots lots of fruits, all those kinds of thing. ah, I can't wait for these. Also my favorite summer fruit----stone fruits has arrived too. The first one come in my mind is beautiful, ruby red cherries. Since I love lemon verbena so much, I decide make lemon verbena flavored cherry jam, well, not so traditional. It's fun and easy to make cherry jam, all you need is a lemon, sugar, some lemon verbena leaves and cherries. Rinse the cherries then remove the stems, and here comes my favorite part of making this jam---pit the cherries, with the cherry pitter. After you done all of them, chop up 3/4 cherries, put in a large pot with juice of one lemon and zests, cooking and stirring for 20 minutes, or until softened. Process lemon verbena leaves in a food processor with some sugar. Add about cooked ...156 days ago
早就想用lemon verbena做这个tartlet了，只是一直没有等到喜欢的水果，现在我最爱的stone fruits正好in season, 怎么可以错过。(我还用cherry做了很多东西，先卖个小关子，嘻~~) 这个tartlet非常简单，不过我超喜欢，lemon verbena infused pastry cream, 预先烤好的塔皮是用PH的sweet tart dough, 很酥脆，尤其里面还加了almond flour, 更香。堆上喜欢的水果，voilà. Lemon verbena的香味，闻一次就会爱上它，like someone said: If you've never rubbed a leaf of lemon verbena, it's impossible to explain the lovely scent. 有点像清爽的花香气里带着淡淡的柠檬味，哪怕只是摘几片泡茶喝都让人愉悦。不过一定要用新鲜的叶子，干的味道远不及新鲜的来得好闻。 这是另外一天做的Key lime white-chocolate tart，酸酸甜甜的。不过对我来说酸了点，我怕酸。配上whipped crème fraîche稍微好点。跟我想象中的差距蛮大的，虽然有苦甜的巧克力塔皮来中和，不过味道还是太sharp，也许下次做key lime pie看会不会好点。 Lemon verbena pastry cream (adapted from Joy of Cooking) 2 cups milk 牛奶 1/3 cup sugar 糖 2 large egg yolks 蛋黄 1 egg 全蛋 2 Tbsp plus 2 tsp cornstarch 玉米淀粉 1/3 cup sugar 糖 2 Tbsp ...
