Lemon and Rose Scented Geranium Pudding

Heavenly...

Lemon Posset (aka pudding) is refreshingly clean, yet slightly rich dessert perfect for warmer days.  The scented geranium is optional but it does add that lovely mysterious flavor that no one can put their finger on.  Most larger nurseries carry scented culinary geraniums.  (And many of you will know by now, if I’m posting using a geranium in the dish, it was a recipe from Ballymaloe Cooking School).

serves 4

INGREDIENTS:

400ml (1 3/4 cups) heavy whipping cream

100g (scant 1/2 cup) caster or granulated sugar

5 leaves of rose scented geranium (optional)

50ml (2fl oz) lemon juice

Place the cream, sugar and geranium leaves in a saucepan and bring to a gentle simmer.  Turn down the heat to low and cook for five minutes, stirring often.  Remove from heat and discard geranium leaves.  Add lemon juice, stirring to fully incorporate.  Pour into 4 small dessert bowls and place in the refrigerator for at least 1 hour.

We served these during our friends Teri and Jay’s visit from Orcas Island.  Orcas Island is a stone’s throw from Lopez yet unless you have your own boat getting back and forth on the Ferry takes some time.  Fortunately the ferries that service our islands are a relaxing and social way to commute!

Spicy Mango Wings & Bacon Wrapped Shrimp

A few bottled products are used for these dishes, not necessarily as shortcuts-although welcome, but because they add a truly unique flavor boost!

serves 4 as main or 6 as appetizer

For the Wings:

8 chicken wings

5 ounces of PickaPeppa Spicy Mango Sauce (not so spicy actually)

1 teaspoon coarse salt

Preheat (toaster) oven to 350°. Place wings in a sealable container, add sauce and salt and mix thouroughly.  Let marinate for 1-3 hours in the refrigerator. Spray a sheet pan with non-stick spray and line with foil.  Spray the top of the foil with non-stick spray as well.  Place the wings on the sheet pan so they don’t touch.  Bake wings for about 3o minutes.

Meanwhile, prepare or preheat the BBQ for a 2 station area – one at about 300° and the other about 350°.  Your shrimp will cook over the 300° and your chicken will brown over the 350° area.

For the Shrimp:

8 extra large or jumbo shrimp (26/30 or 21/25)

8 strips of bacon, thick cut

1 tablespoon of maple syrup

salt and pepper

8 toothpicks, soaked in water

Preheat (toaster) oven to 400°.  Place a wire rack into a rimmed pan and lay the strips of bacon on the rack.  Bake the bacon for 10 minutes.  Remove pan from oven.  Add a grind or two of pepper.  Turn bacon over and brush with maple syrup, adding more pepper.  Bake for another 3 minutes. Place bacon maple side up on paper towels.  The bacon should be soft, pliable and just about cooked through.  Cool.

Remove the shells and de-vine shrimp.  Season with salt and pepper.  Wrap each shrimp with maple bacon and secure with a soaked toothpick.

When your BBQ is ready, place the wings over your hotter station and the shrimp on the cooler one.  Watch, and turn each piece so that it browns but doesn’t burn, moving if necessary.  Cook for about 5-10 minutes.  Use Patak’s® Medium Mango Relish as a dip for both the wings and the shrimp.

far tastier than it appears! Patak's Mango

The Patak’s® Mango Relish medium is actually pretty darn spicy so a little can go a long way.  It’s intense and very unique flavor adds an amazing dimension to many dishes.

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Summer Splash Limoncello – the ‘Quick’ Version

So delightfully fresh, so deceptively strong - Salute!

‘Limoncello-ians’ all have their special spin on how to make the best concoction, but this particular version is comparatively quick and straight forward – still very buonissimo!

(this lemon liqueur takes time to ferment; you’ll need 2 weeks of down time)

Pour eight cups of good vodka into a 16 cup capacity container with tight fitting lid.  Peel the rind from approximately 6 lemons, taking care not to include the white ‘pithy’ part of the fruit (pith is very bitter) – a vegetable peeler may work best.  Once you have peeled 1 cup of rind, plop them into your container of vodka.  Give the container a swirl or two and place the lid on the top.  Keep this mixture out of direct light and in a cool place (basement like – not fridge like).  Do not open the lid during the 2 weeks so the fermentation is faster and more consistent.

Once your 2 weeks are up, remove all the rind and loose bits from the container using a long fork or pigtail (or strain through a cheesecloth).  Make a simple syrup using a 1:1 ratio for a sweet mix or a 1:2 mix for less sweet (our preference).  For a 1:2 mix, pour 3 cups of white granulated sugar into a pot and and add 6 cups of water.  On medium heat dissolve the sugar completely.  Let cool and add the sugar water to your vodka mix.  Stir to combine and chill in the freezer for about an hour.  Serve in small chilled glasses.  Delizioso!

A friendly word of caution: You can quickly go from sipping judiciously while chatting politely to singing ‘That’s Amore’ at the top of your lungs while your hosts drag you to the door.