Another Vintage Picnic at Daisy's

Sometimes I wish I could buy a magazine company just so my friend, Daisy, could organize all the shoots, spreads, creative content and distribution of it. She just makes everything pretty.

To kickoff an especially great weekend, she hosted a gal party at the pond down the road from her house. I laughed and bonded in great company, with sunshine, music, food, and an invigorating swim across the pond to make me feel like an Olympian (with a floating noodle assist).

A preparty shot from Daisy

It really doesn't matter how pretty the place is, how classy the drinks or how artfully prepared the food is. Despite matching linens and handmade decor sewed fresh for the occasion, I know that at Daisy's place, I will always feel welcome and special.

Meyer lemon finished campagne from Della Fattoria with local cheeses.

Fresh cherries, apricots and raspberries with St. Germain cocktails.

And that was only the beginning of the weekend ...

Near Riot Chocolate Almond Whiskey Truffles

Have you ever made chocolate truffles from scratch? If you've followed my previous blogs, you know I make them pretty often for parties (they're especially great for vegetarians and those on gluten-free diets, don't need their own plates or utensils, are so rich and decadent that most people only need one, and they take a lot less time than most desserts). Dark chocolate is better for you than cake, anyway- and goes a whole lot better with alcohol.

I love the Pound Plus chocolate you can get from Trader Joe's. It's the best value dark chocolate and is easy to work with. Only I totally spaced at the store, and snagged the kind with almonds in it, which inspired this new recipe (normally I prefer to make ganache without nuts because it's one less step).

This is the easiest way I know to make truffles. It takes some time to let everything cool and set, but takes less active time than most desserts. If this is your first time making these, read through all the instructions first. If it's a refresher, hopefully it is a simpler recipe.

So here's the recipe:

12 oz. dark chocolate with almonds

6 oz. heavy whipping cream

2 oz. salted butter

2 oz. whiskey

5 oz. chocolate reserved for enrobing

disposable latex gloves

Have the chocolate well chopped and in a separate bowl. To give myself a head start, I leave the chocolate in the package and smash it against a tile floor or hard countertop until the seams look like they'll rip. It will save you a few minutes of prep time because who really enjoys chopping up chocolate?

Boil the cream and pour over the chopped chocolate in bowl. Cover with Saran wrap and let it steam before you start stirring (stirring cools it down too fast without giving the chocolate the chance to melt completely).

Wait a few minutes to stir in the chocolate completely, then add your whiskey and butter. Make sure the butter is chopped up in little pea-sized pieces or it takes a surprisingly long time to melt and your ganache will risk having butter streaks in it. Every ganache recipe is better with butter incorporated- it leaves a silkier texture and adds a little salt to bring out the flavor.

Mix well. Then let it harden in the fridge with a layer of plastic to prevent condensation.

When it is set, you can start to roll it into balls. Don't worry about them being even because they are meant to be uneven and look like real truffles from the ground. Roll out all of the ganache and put into a freezer. It's okay if they're lined on a sheet pan or stacked in a bowl. This is where I strongly recommend wearing a pair of latex gloves. It keeps the chocolate from sticking to your skin and provides an extra layer of insulation between the cool ganache and your warm hands. It also will prevent fingerprints later when you pick up the truffles and make your life a whole lot cleaner.

Melt your reserved chocolate. Don't let it get too hot! And don't ever put over direct heat, just set a bowl above boiling water and take it off every few seconds to keep it from scorching.

Chocolate is messy and does not have a long wait time, so make sure you have an assembly line ready to go. The more organized you are, the more fun it will be to make them.

I have all the ganache rolled out so you don't have to worry about having to remelt the chocolate. This way you get it all in one shot. Since tempering chocolate is its own beast, I have the melted chocolate a little on the warm side and the cold ganache makes them set up almost immediately. I like lining a sheetpan with plastic in case of drips. Start at the farthest end and line up the finished chocolate towards you so the new ones aren't dripping over.

Put a little melted chocolate on your palm and roll the truffle in it. It's that easy and you can see how quickly it sets up when the truffles are cold to start. You can also see how messy it is, even with the gloves! I find them essential.

You can put them back in the fridge to help them set up, especially if they'll be on a plate in a warm room. This is the best party treat because they're small and unexpected. They also last a few weeks if properly stored in the fridge, so it's a great thing to have in stock!

Please share your experience making them and let me know if there were any directions that needed clarification.

Birthday Weekend Picnic Baskets

What a weekend! One of my bestie's had a joint birthday/anniversary party, which turned into an impromptu weekend camping trip. Need inspiration for easy entertaining at your next big turnout?

The culinary highlight was individual picnic baskets, to cut down on dishes. (She thinks of everything!)

Also included were (French Laundry) lemon tarts, fresh fruit, asparagus flatbread, and smoked salmon tartar on cucumber.

Each basket contained: an abalone po'boy sandwich, personally foraged by Daisy's husband, Trout; a mason jar filled with potato salad (the classy Alice Waters one, not the mayonnaisy kind); a homemade chocolate chip cookie and wrapped caramel; and my special caesar salad (recipe to be revealed soon).

Now that it's summer, I recommend food that can be served cold. It's way easier to assemble and you have a little more leeway in serving time. Get an assembly line going for something like sandwiches, and the sides should be one-dish wonders like pasta salad, cous cous, or greens. Make it easier on yourself and invite friends to bring something, or at the very least, wine and apps.

What kind of parties will you be throwing this summer?

It's Fun to Be Fancy

I never imagined there was something better than champagne. There is. It's called champagne with a wild hibiscus flower.

For special nights with special people (and that can include just lovely old you), I highly recommend dropping one of these wild hibiscus flowers in a glass of bubbles. Don't worry, they're edible and come in a lovely syrup to add a blush of color and sweetness to your glass.

Your friends will be amazed and think you're real fancy. Don't worry. It's okay to be fancy sometimes.

Leftovers from the Bday Weekend

The lovely weekend of celebrating continued with shopping at the local tourist traps and a party!

First, the shopping. Right after a stop for tea.

Striking a dorky pose in front of a hidden herb garden in Duncans Mills.

Hours later, I stare down this, with a candle celebrating each lovely Aquarian present. Yep, February's a busy, busy month.

One day I will have to make a princess cake on my own- I think we skipped that in pastry school.

This is my preferred way to sweeten my coffee. Judge all you want, but you can do what you like on your birthday.

I love gifts I can drink and smell. My wine cellar and windowsill garden continue to grow.

Getting the doe eyes from the puppy, Mazzy.

She must have wanted cake, too.

Dinner with the Ya-Yas

I'm still full from an amazing birthday dinner last night for my Fairy Godmother. So nice to be included with all her friends! In my life, this is the busiest birthday season of the year, which means lots of parties, lots of delicious food, and lots of appreciation that my wonderful people were born.

The table was set with grandmother's china and silver, and we ate Fairy Godmother's favorite foods. After a little wine and lemon drops.

Butternut squash soup was first, garnished with pepitas.

 And then came roasted vegetables: shrimp, artichoke hearts, asparagus, and potatoes blanketed with meyer lemon aioli.

I don't typically eat as a vegetarian, but perhaps I should do it more often. It filled me to the brim, body and soul. I'm happy to be initiated as a junior Ya-Ya.

Gnome Doors

Last night, I had a little shindig called crafts n' drafts. Just in the nick of time, I've been going stir crazy. Some special gals came over to work on those projects crammed in a corner (mending and finishing for me). We got to work before relaxing and watching The Sound of Music.

Wish I'd taken more pictures, but the highlight was 'gnome doors' made by my roomies. We live in the trees, so they're decorating with adorable mini doors at the tree bases to make them look occupied. Here are some accessories:

I love that I live with ladies who can bust out a Dremel in the living room on a random Saturday night.

Here is one of the finished products, with hinges fashioned from Copenhagen containers. Cute, right?

This is how we live it up on weekends in west county. Just saying.

Bearss Limes

I thought all limes were pretty much alike, until I met the Bearss lime. A woman at a party brought them over from the tree in her backyard, but the surprise is that they turn yellow as they ripen and look just like lemons. 

Move over, meyers, someone's trying to show you up!

The lemon frosting intended for this cake turned into lime, which wasn't at all a bad thing.

Because that's closer to a kiwi, isn't it?

Before the Fall

Before my crazy fall on Sunday, I actually had a pretty rockin' weekend. It started with a craft super sale to stock up on sewing machine essentials, then an efficient Target run to stock up on everything else. (Who else loooves that place?!)

And then, a party! Proceeded by this sunset:

My friend, Kitty, had a send off before her 4-month voyage to New Zealand, where she'll be bicycling and racing her way around the country. I would sneak into her luggage if she could spare 120 pounds of dead weight.

Dishes accumulated as guests arrived.

More food appeared, including beautiful homemade tortillas. I brought Caesar salad, my official potluck dish (as in, don't bring Caesar salad if we're going to the same party).

A highlight of the party was the opportunity to use the infamous creepy van cake mold, a treasure discovered at Goodwill. Aside from Scooby-Doo, we couldn't come up with any other appropriate theme to make a cake shaped like a creepy van. Until now.

I especially like the lightning bolt. The cake was gluten free, from a Bob's Red Mill mix. It was surprisingly delicious! (But I've never been disappointed from a Bob product.) Is it also ironic that I ate the piece that said "or bust" the night before my climbing snafu? Shoot!

The frosting was a glaze made by a sneaky lemon impostor and unfamiliar citrus. To find out who did it, stay tuned!

Bon voyage, Kitty!

Egg Nog Cheesecake

I'm going to a Christmas party tomorrow and was at a loss as to what to bring.  I did the pie thing at Thanksgiving. There are wheat allergies, so gingerbread is out, and I'm tired of the same old chocolatey mousse stuff I bring every year. Sorry, I can't skip the wheat completely for this occasion, but I'll cut it down with a little cheesecake.

In the spring, I made the most delicious cheesecake, from one of the most delicious recipes here. This is my take, with an egg nog twist.  Keep in mind, the secret to great cheesecake is for all the ingredients to be the same temp, so make sure the cream cheese and eggs have the chill taken off before you start.

You need:
- half a stick of butter
- 1 package of Trader Joe's eggnog cookies
- 24 oz. cream cheese (3 packages)
- 4 eggs
- 2 T flour
- 1/2 c. sugar
- 1/2 c. egg nog
- 1 t vanilla extract
- pinch of salt

1. Preheat oven to 350.
2. Make crust. I used egg nog cookies instead of graham crackers. Combine entire package with 1/4 c. melted butter (1/2 stick). No need to add any sugar, the cookies are sweet enough.

If you don't have a food processor, a blender works well. (Needs to be quite powerful for cream cheese mixture.)

3. Pack crumb mixture into the bottom of a greased springform pan, pulling the edges up the sides. Chill while you mix the filling.

 4. Mix cream cheese, sugar and flour in a food processor. (I keep my sugar in a jar with dried vanilla pods for more flavor and a heavenly scent.)

 5. Add eggs, egg nog, vanilla and salt. Mix until combined.

6. Pour into prepared crust.  Bake at 350 for 40 minutes or until center jiggles when the pan is wiggled.

Another great piece of advice from the joy of baking- slice around the edge of the pan as soon as you take it out of the oven. It prevents the surface from cracking as it cools. I forgot to do this and my cheesecake has a huge crack in it; too big for me to photograph the final! Luckily, an ugly duckling cheesecake still tastes delicious.