Monday, April 7, 2014

A happy, indulgent spring

So many happy, cheerful things to enjoy this spring. Good friends, way too much delicious food, bright little bunches of flowers, perfect weather(a little too summery for my taste, but I can't complain).

Here are a few of those fun things.

My pretty little tulips. 

Using my jelly jar lemonade sipper as a vase with a frog to hold the daffodils in place. It worked fairly well and was just such a darling presentation. The lid on my sipper is actually designed to hold a straw in place but it works equally well on skinny little flower stems. 

Matthew and I have been eating so little meat of late. This roasted pork belly from urban solace was divine, but it was almost overwhelming in it meaty richness. 

This was urban solace's version of key lime pie. When the waiter warned me that their version is a little different than a normal key lime pie, I assured him that my first attempt at key lime pie produced a pie that was very different than a normal one and I doubted their's would disappoint, since My first key lime pie was basically a soup, after all. But it was when I promised him not to burst not tears at having to eat it with a spoon that he chuckled and must have really thought I was a tad bit kooky. Anyway, I did think about bursting into tears of happiness because this was so delicious, but instead I just enjoyed each creamy bite.

Well, my lighting for this photo wasn't very good, but I just had to post the best photo I could get of my poached pears with toffee sauce and clotted cream. This was so very tasty and I wanted to include a basic recipe in this post.

Poached pear with toffee sauce and clotted cream

4 pears, partially peeled
4 cups water or 3 cups water and 1 cup white wine
1 vanilla bean, split
1-1 1/2 cups sugar
Cinnamon stick
Piece of fresh, frozen or crystallized ginger

Combine all ingredients. Simmer pears till soft. I had to remove some that were done and continue simmering the others until they were all done. Serve immediately or store in fridge overnight and serve the next day at room temperature with warmed toffee sauce and clotted cream.

Toffee sauce

1/4 cup each of butter, heavy cream, brown sugar
Pinch of salt
Heat on low till melted together. Boil until thickened, approx 4-5 minutes. Can be made ahead and refrigerated, but must be heated and reincorporated before serving. 

Clotted cream

Buy a jar of clotted cream.
If you don't like to buy such ridiculous and expensive things, then simply serve this dish with unsweetened whipped cream. 


KirkK said...

Very nice photos Lynnea!

Lynnea said...

Hi Kirk,

thank you so much! one of these days I should pull the DSLR out and take some good photos for my blog, but until then, I'll just keep using my iPhone photos =)