uh huh – someone who’s getting off a plane from LAX is gonna be awfully shocked later today!
Blood Orange……..Mezcal…………Caramel………… ooohhhhh! Yup!
Well, my little cookbook of sorts, boringly entitled December 2016, is coming together now. I’ll have to think of a more clever moniker than that! It’s a darned good thing I haven’t actually eaten every one of these recipes already this month – well, hmmm, let me think about that statement……… I’ve eaten a lot of other very tasty things though……… Whoever coined “your eyes are bigger than your stomach” was a wise person.
Yesterday started out as a good day and then I had this little drama with Harley. She ate half the topping off my cake from yesterday’s post while I was out doing errands. I know it’s not fair to expect her to behave like Kit – who NEVER-EVER did that – But, Kit went to “finishing school” at the Seeing Eye, a great asset that I will never underestimate again! Ah, such are the unknowns of having a new dog in the house. I have sternly warned her whenever she’s activated that strong sniffing sound that is alarmingly loud, around the counters and warned her away. So much for our current trust quotient. Hmmm……
Today’s recipe comes by way of my obsession with the versatility of a Basic Choux pastry. Lots of people are intimidated by choux but, it’s really simple to make. Try it, you’ll be surprised. All you need for equipment is a zip loc bag. Make a batch and pipe some out and make yourself a batch of profiteroles.
this is one of my most prized possessions ever
Here is the recipe from the only cookbook I ever saw my Mom use, her Woman’s Home Companion Cook Book circa 1942. This a very complete book and by today’s standards is actually impressively up to date. Have to remember the vintage of this book whenever I read the title – some day I’m going to write a post about sexist titles on cookbooks……..
you can use any recipe for basic choux you like!
Split them, and fill them with pastry cream, ice cream or whipped cream. Then, top them off with this the Blood Orange-Mezcal Caramel Sauce shown below. Honestly, I’m so grateful for little treats like Blood Oranges, Mezcal and Caramel at this time of year! (Mezcal is an agave-based liquor, one variety of which is Tequila – of course you knew that.) If you don’t have any in the house, I’m sure you can sub in just about any liqueur you’d like – Cognac, Rum……….
photos courtesy lacouronne.com
Blood Orange-Mezcal Caramel Sauce – recipe courtesy lacouronne.com
1 cup sugar
1 cup heavy cream
2 oz butter
juice of 1 blood orange
1 tbsp mezcal
Place sugar in a saucepan and add just enough water to get a sandy consistency. Make sure there are no sugar crystals hanging out on the inside of the pot or the whole thing will crystalize. On medium high heat, melt the sugar and let caramelize until sugar reaches a deep amber color, but not too dark. Add the cream and stir with a whisk until incorporated. (It will bubble up.) If the caramel seizes up, continue to whisk on medium heat to melt the sugar and eventually it will smooth out. Remove from the heat and whisk in the butter until melted. At this point the caramel should be velvety smooth. Let cool and add the blood orange and mescal. Stir to incorporate.
Ok, so if you don’t want to make choux and profiteroles, serve this over vanilla ice-cream with a cookie! Everyone will be gleeful!
editorial assistant is late to work!