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FrogPrincesse

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Everything posted by FrogPrincesse

  1. @Pooya KhodadadiYou are very welcome! Please report once you've tried it!
  2. It is, and 51 people already own the book! Also there is a large portion of the book on preview on amazon. My own copy is arriving on Saturday. I pressed the buy button last night! She wrote that it is the book she had been wanting to write since she began writing cookbooks 25 years ago, so it's absolutely packed full of recipes. I justified the purchase telling myself I bought it for my daughter so she can have new cookies as a snack every week, and maybe she will be inspired to bake some of them with me...
  3. Unfortunately I am pretty sure this is NOT an intentional parody...
  4. I forgot to post this last month apparently. I was gifted a bag of amazingly fragrant and ripe passion fruit, so I made pavlovas with them. That was quite a treat!
  5. I can't remember what I bought that day, but sometimes I just like watching! This is Holiday Wine Cellar in Escondido, and it's only a small part of the selection. Whiskey More whiskey And more whiskey Rum. They didn't have the Hamilton I was looking for. More rum & rhum Gin
  6. A Negroni variation with 33 Portland dry gin, Campari, Cocchi vermouth di Torino, amaro Ciociaro. Amaro Ciociaro is delicious stuff, and it's great on its own too. This was inspired by the A-Frame but with Torino vermouth instead of Chinatto.
  7. Reverse Brooklyn (Erik Ellestad) with Cocchi vermouth di Torino, High West American Prairie bourbon, Bigallet china-china, Luxardo maraschino. This is very well done. It's hard to find well-balanced aperitif/lower alcohol cocktails.
  8. @tanstaafl2Thanks for sharing your tasting notes! I still have dreams of the Capovilla... which means that I will need to buy a bottle eventually once I get past the sticker shock. I am on the fence about Rhum J.M XO. It's not as smooth or as harmonious as I would like... but I keep trying it regularly, in case in starts growing on me.
  9. French Pearl (Audrey Saunders) with Uncle Val's botanical gin, lime juice, simple syrup, St George absinthe, mint. The gin doesn't disappoint in this drink, and the cucumber notes come through.
  10. I had Phil Ward's Martica again. A rich cognac & rum-based Manhattan variation, I still find it delicious!
  11. This is a bit ridiculous and semi-impossible to resist - she has 10 recipes for brownies apparently, and that is just the beginning. A recipe for Leckerli which is a gingerbread-type cookie from Basel I've been obsessed about. And all these incredible sounding cocktail cookies... 248 recipes total according to Eat Your Books. I really don't need another cookbook, but I've added this one to the wish list!
  12. In the mood for a White Negroni, I realized as I was making the drink that I didn't have any Lillet on hand! I used a dry sherry instead, and the drink turned out great. This particular sherry gives some depth to the drink with nuts and dried fruit flavors. White Negroni variation with 33 Portland dry gin, Suze, and Lustau Los Arcos amontillado sherry.
  13. Rum + vermouth = Palmetto, El Presidente, or this delicious Harry Craddock cocktail, the Fair And Warmer (ratios from the Bartender's Choice app). Fair & Warmer (Harry Craddock) with Plantation 3 Stars white rum, Cocchi vermouth di Torino, Pierre Ferrand dry curaçao.
  14. Going through the backlog... The Black Stallion Sets Sail (John Parra & Kyle Hankin via Punch) with Cruzan blackstrap rum, Cocchi vermouth di Torino, Fernet-Branca, Campari, saline solution. It's inspired by the Giuseppe Gonzalez' version of the Jungle Bird, which isn't necessarily a good thing in my book. The blackstrap tends to be cloying in combination with Campari...
  15. It was very aromatic, not too sweet. I am sure the eau-de-vie helped!
  16. The Lahi is fine in a Daiquiri, a bit underwhelming in a Ti Punch. It won't replace rhum agricole in my home bar anytime soon!
  17. It's a variety of persimmon. They are on the smaller side, a bit elongated, and have seeds. They get very soft as they ripen and are quite delicious! http://www.specialtyproduce.com/produce/Tsuru_Noko_Chocolate_Persimmons_5497.php
  18. A very ripe chocolate persimmon, homemade Bouquet de Fleurs marmalade on levain bread, cappuccino.
  19. I love that idea. I occasionally do something similar with pesto, or even a thick basil vinaigrette. Do you have a standard herb mix for your salsa verde, or do you vary based on what you have on hand?
  20. Here are the fennel pickles I made the other day and the celery pickles I made this morning. I used the same brine (recipe from Babbo) but for the celery, I used mustard seeds instead of fennel seeds and skipped the garlic. I boiled the celery a few seconds too long so it started turning brown.
  21. To clarify- large pieces of fruit are fine, but in that case they were surrounded by a clear syrup. I am more used to jams where you don't have this clear and thin syrup because some of the fruit has broken down and makes the jam thicker. Otherwise it doesn't really feel like jam to me, more like fruit poached in syrup (the Ferber apricot jam is exactly like that, and Frog Hollow seemed to be in that general style based on the small sample I had).
  22. Thank you for the recommendation. I haven't heard of emmy's jam so I'm adding them to the list. Frog Hollow, meh. I sampled their jams (including the apricot) at the ferry building. The texture put me off - very large pieces of fruit in syrup essentially. I know Ferber does some of her recipes that way, but it's not my preference. I love Frog Hollow's fruit and fruit tarts though! These are fabulous.
  23. I love apricot jam so I also tried the Blenheim apricot from the company called Jam, which happens to be their signature jam. That one was thicker and darker, probably cooked longer than the Inna jam, and was also noticeable more sweet. The fruit was broken down into a puree. I didn't enjoy it as much as the Inna apricot.
  24. Here is one that doesn't suck... finally. Inna jam Blenheim apricot. It's as good as a homemade jam. The essence of the ripe fruit, perfect consistency with large pieces of fruit, a slight tartness, not too sweet.
  25. Next up was Robert Lambert Pear Ginger jam. I picked this one based on the interesting mix of flavors: So texture-wise, it doesn't really look like jam but rather like a thick opaque jelly. I suppose the pear is pureed because there are no pieces of fruit in there. It's really heavy in pectin and doesn't flow at all. Taste-wise, it is ok, like a very spiced pear flavor with undertones of vinegar. I prefer flavors that accent rather than flavors that almost mask the fruit, so this wasn't quite to my liking... Maybe I should have picked a different flavor!
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