Life In Style

An Ideal Bartender

The Ideal Husband mixed it up on Saturday night test driving a special holiday cocktail for our upcoming Thanksgiving evening.  All in attendance agreed that his CHAMPAGNE MOJITO was a perfect success - classic cocktail made holiday-worthy when topped off with a splash of champagne.  For your consideration...

• 3/4 cup sugar
• 3/4 cup water
• 1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
• 6 limes, cut into wedges
• 2 cups light rum
• Cracked ice
• 3 cups Champagne

1. In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.
2. In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.
3. Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve.

An Ideal Husband

Peanut Butter & Oatmeal

Oh, he's brilliant...in so many ways.  After years of taste testing my endless variations on morning oatmeal, the ideal husband struck out on his own and has come up with a simple, singular recipe that takes the Quaker's oats to a whole new level. Try it and report back.  Here is is:

Peanut Butter Oatmeal by the Ideal Husband

1 cup old fashioned quick cooking oats

2 T. crunchy, organic peanut butter

Handful of your favorite granola

Honey, Cinnamon Sugar, Salt

Add water to cover oats.  Microwave for 1 1/2 minutes, stirring every thirty seconds. Add everything all at once.  Stir. Enjoy.  An Ideal Husband 

                                                                                                

The Ice Cream Man: Part Two

Can you hear the friendly calliope melody beckoning you back to the freezer?  No doubt.  The Ice Cream Man was working late into the midnight hour on his newest endeavor - old fashioned, strawberry ice cream. Finding this latest challenge much more labor intensive than the Pinkberry endeavor, the Ideal Husband committed himself to the art of straining, blending, simmering, and eventually churning fresh strawberries and cream into a perfect dessert worthy of a summer social in July.  Lucky for us, there are special friends en route for the weekend who happen to enjoy ice cream.  How fortunate.

Strawberry Patch Ice Cream
3 heaping cups fresh strawberries; stems removed
2 eggs
1/3 cup sugar
1 1/2 cups half and half
1/2 cup heavy cream
1 teaspoon vanilla

Puree strawberries in food processor (yields approx. 2 cups of puree).  Set aside.

In medium-sized bowl, add eggs and sugar.  Whisk until combined and a pale yellow color.  Set aside.

In a small saucepan, simmer 1 1/2 cups of half and half.  Slowly add half and half to egg mixture.

(add slowly so the half and half doesn't cook the eggs!)

Transfer egg mixture and half and half back to saucepan.  On low heat, stir mixture constantly with a whisk or wooden spoon until custard thickens slightly (be careful not to let this boil as it will scramble the eggs).

Pour hot custard mixture through a strainer into a large, clean bowl.  Allow mixture to cool slightly.  Add pureed strawberries, heavy cream and vanilla.  Stir until combined.

Cover and refrigerate until chilled or overnight.

Once chilled, stir mixture and churn in one or two batches according to the manufacturer's instructions for your ice cream maker.  (Makes approx. 5 cups)

Serve with fresh berries on the side (and Lemon Poppyseed Bread)   Enjoy.

An Ideal Husband

The Ice Cream Man: Part One

In his quest for the perfect homemade ice cream, the Ideal Husband has struck gold right out of the gate.  Here below, his recipe for "tastes like Pinkberry" vanilla frozen yogurt.  In a brilliant move, he has incorporated the very whole, very good for you Agave Nectar from Heidi Swanson's Super Natural Cooking.  Crank up your kitchen creameries- the Ice Cream Man: Part One.

AGAVE FROZEN YOGURT by the Ideal Husband
Makes 2-4 servings - depending on the size of your scoops...

2 cups of plain, fat- free Greek yogurt
1/3 cup sugar
1/4 cup half and half
1 Pinch of Kosher Salt
1-2 T. of Agave Nectar (to taste)

Whisk sugar and yogurt together.  Add Half and Half.  Stir until combined.  Stir in Salt.  Add agave nectar to taste. Add mixture to ice cream machine per the manufacturer's instructions. 

This recipe is perfect as is, but is truly delicious with fresh summer blueberries on top. It can also act as a base to a number of different flavors- add fruit preserves, white chocolate chunks, pistachios, caramel, chocolate covered espresso beans, graham crackers, honey...whatever is lurking around in your pantry!  Enjoy...

Recipe courtesy of the Ice Cream Man, known to readers as An Ideal Husband.  Photo by Heidi Swanson.

 

I scream. You scream. We all scream for...

The loveliest little machine found its way to our nest this week.  In celebration of four years of Le Dolce Vita, we are the proud recipients of our very own ICE CREAM MAKER! After years of yearning for this ingenious appliance- at last we're cranking it up (no ice or salt necessary) to get ready for summer.  The Ideal Husband has selflessly dedicated himself to the task of test driving recipes, flavors, and toppings in preparation for summer visitors.  First challenge: to recreate Pinkberry.   In the next few weeks, I'll let the ice cream man himself regale you with the trials and errors in this labor of love en route to mastering the perfect homemade cream...Pistachio, Coffee, Burned Sugar, Cinnamon, Blueberry Peach- he's got way more than 31 flavors in him. On this glorious Friday afternoon, take yourself out for two scoops and get the cone this time.  At heart, no one likes a spoon.

Many, many thanks to B&R for bringing this sweet invention into our lives. It is true love. The Ideal Husband

Mon Petit Chou

If you are very lucky in this life, you will find a good looking man who makes you laugh, makes you think, and makes you dinner! I marvel at my ideal husband's instincts in that kitchen of ours and watch wide eyed as he continues to make art out of groceries and meals into a celebration for two.  His latest concoction, one that I request weekly, is a splendid take on the brussel sprout.  Oh, dreaded vegetable...  This overlooked and undervalued member of the cabbage variety is tres chic to foodies and Jewish grandmothers, and now me.  Forget what you know about boiled, cafeteria-style sprouts.  This dish stands alone or pairs beautifully with almost anything.  Ahhh-mon petit chou!  My little cabbage!

Mon Petit Chou

1 lb. Brussel sprouts (approx 20 large sprouts)

3 cloves garlic, chopped

Good olive oil

1 T. unsalted butter

Local honey

Cashews, chopped  (almonds work well too!)

Red chili flakes

Kosher salt and black pepper

White wine (whatever’s around)

Optional: Truffle oil & sesame seeds

Cut off the base of the sprouts.  Peel the outermost leaves and set them aside. (You will add them later for texture.)  Slice the sprouts in half lengthwise.  Heat a healthy amount of good olive oil and butter in a large sauté pan on medium.  Saute the garlic for two minutes and add the brussel sprouts.  Salt and pepper for good flavor. Toss until combined.  Raise heat to medium-high.

When the whites of the sprouts begin to turn a light golden brown, add the outer leaves, cashews, red pepper flakes, and a generous amount of honey.  (Or le chef describes, “Squeeze le bear’s head for 5 seconds.”)  Toss again.

Look for the vibrant green color and a light caramelization in the honey. Your petit chou will have hearty, nutty flavor. Add a splash of good white wine and let it reduce for a minute.  Finish with black and white sesame seeds and truffle oil if you are feeling fancy.  Bon appetit!

Image courtesy of Super Natural Cooking and recipe created by An Ideal Husband.