Ah, Spring! I am especially glad to see it this year. I've had about enough of cold weather, time spent indoors, cruel wind and all those nekkid trees. It's time to warm up! Too bad that fickle creature Mother Nature isn't completely cooperating with us... However, this past weekend was lovely, so I decided to spend it on my roof with friends and bubbles.
Before I can even get into that, I need to tell you all something very important.... last week, I became the proud owner of... AN ICE CREAM MAKER! YES. I've been dreaming and scheming up so many interesting yogurts, sorbets and ice creams that I can't even begin to tell you...not that I would anyway, as I shall be trotting them out one-by-one as the weather gets warmer. My first frozen treat was a recipe gleaned from Bon Appetit, a more adult take on a "float", with strawberry sorbato and Prosecco.
I made this treat last Sunday for some friends, along with some radish sandwiches and yet another suggestion by Molly Wizenberg, an Egg and Tomato Gratin from Jacque Pepin. My friend Tifa brought a Moroccan breakfast specialty, R'ghayef. These delicious flat breads are basically fried, extra flat pancakes sent from heaven. They are served with a mixture of melted butter, honey and rosewater, as well as any jams or preserves you desire. They sound like a lot of work, but their taste was worth the effort (easy for me to say, since I didn't make them)!
This entry is rather long, so continue reading after the jump!
For the Sorbata (a mixture between sorbet and gelato, according to BA, basically a sorbet with cream), I followed the directions as closely as possible. This was my first try at a frozen dessert, so I felt that it would be best not to stray from the recipe as it was intended to be made...
Strawberry Sorbato and Prosecco Floats
from Bon Appetit
1 cup sugar
Pinch of salt
3/4 cup heavy whipping cream
1 1/2 tablespoons fresh lemon juice
1 750-ml bottle Prosecco or other sparkling white wine, chilled
Oh, those floats. Many a float was consumed that day. Creamy, fruity, bubbly. But let's not forget one of my favorite things: Radish Sandwiches. They're not really sandwiches I guess, just little openface treats. I love these year round, but they are best in the spring when the radishes really start getting spicy and good. Here, I'll tell you how to eat those, too.
Radish Snacks
1 Baguette
Good Butter (Plugra, Presidente, etc)
Sea Salt (I used Grey Sea Salt)
Bunch Radishes (Cherry Belles or French Breakfast, they all work well)
Slice up some bread, slather it thickly with butter, sprinkle it with sea salt and apply sliced radish. Snack!
I suggest you all take an afternoon off. I don't care if you have laundry to do, or cars to wash... sit outside with your friends and stare at the sky. And drink Prosecco floats if at all possible. Life is short, bring on the bubbles!
