Limoncello a'brewin'

6 bottles of booze. The "Microplaned" zest of an entire case of small Meyer Lemons. Two months.

Ricotta a'drainin'

When I added the limoncello cheesecake to the menu, I forget I had been lazily looking for an excuse to make my own ricotta. Every once in a while I would happen across a recipe for making your own and I never had a reason to do so. That is, until the other day when I was almost out of cheesecake and there was no ricotta in house. So I googled and found a couple of recipes. Two gallons of milk and two quarts of buttermilk later and I was draining a whey. (Sorry for that awful pun. I couldn't resist.)

The ricotta was far more flavorful to me in comparison to the purchased brand. The curd was much more delicate. I was only slightly ticked that I had no use for the all the whey. There was no time for me to make bread with it. And I have since seen a tip to use it to make grits. Next time I am freezing it for later use. I just can't stand to throw anything away.

Rhubarb Schnapps--What am I gonna do with you?

A couple of weeks back I decided it was time to decant the rhubarb schnapps. The rhubarb itself had taken a cadaverous hue that just wasn't too appealing to look at any longer. Ergo, I strained off the solids and was pleased to see that happy pink pretty in my jar as opposed to something the color of the juice rotten toes would puddle in. And you know I had to have a sip. Come on, you know it. That first taste was disconcerting because all I got was vodka (the schnapps is just a mixture of fresh rhubarb, granulated sugar, and Smirnoff left to age for about 2 months). Just as I was about to wallow in a little self pity and down some more out of spite, the subtle rhubarb flavor slid home. Dre and I shut down the kitchen last Saturday with some rhubarb and sodas on crushed ice. But what can I do with it now? I had been planning a rhubarb-strawberry fizz composed of the schnapps, strawberry sorbet, and seltzer or club soda. But the liquor is just too subtle. The strawberry would stomp its ass. So maybe just a rhubarb fizz? Rhubarb sorbet and the booze? Sounds delightful to me. And buzz-inducing.

On the Road again

Here I am on day 5 of an eight day class. I'm teaching back in Columbia so I can afford to make the car payment during the summer, tech-checkless months. And I can tell you that I started out teaching this go 'round class monitoring my gas usage like a shut-in peering through the windows at what the neighbors are up to. But that got bored really quickly. Sure, I saved maybe $5 on that first day driving the speed limit. However, that extra 30 minutes in the car made the painful drive that more excruciating. So, I keep it at 5 over now, and that makes me happy. I just pretend that I will be earning enough this rotation to make it all worth the time and gas money. That being said, let me go watch cookie chaos go down. Happy teaching!

Limoncello Cheesecake

I have been making limoncello for the Treehouse bar since at least last summer. I find, and our FOH managers agree, that the homemade version thankfully and obviously lacks the "fake" flavor of some of the brands we used to offer. Two factors probably help us here: I only use Meyer lemons for the flavoring and the only other ingredients are 100 proof vodka, grain alcohol, and simple syrup.

Well, you know if I make it, I want to figure out how to use it in my food. And you also know that booze is one of my favorite ingredients. Alas, I needed to find a home for my limoncello. I also say this after losing lots of skin cells and fingernail chunks to the Microplane grater while zesting entire cases of Meyers (I like to think the little bits of me "sweeten" the mix). Ergo, here we have limoncello cheesecake. I even make my own ricotta cheese for the batter.

The plate is finished with a pine nut shortbread crumble (the butter in the shortbread is infused with lavender and rosemary), blueberry sauce, fresh blueberries, fresh lavender, a rosemary sprig, lavender infused honey, and candied lemon wheels.

Peach Skillet Cake for Two

Again, a cry to the average Charlestonian's taste buds. In essence we have a peach upside down cake served warm in a 5" cast skillet with two scoops of rockin' peach buttermilk ice cream (really more of a sherbet), and topped with a caramel deco.

SC peaches are awesome this year. Tell your friends. I sure have been telling mine.

Wedding Shower Cake

Someone needs to practice their brush strokes.

Key Lime Pie Parfait

With this one I was screaming, "You can relate to this. Key lime pie (in a glass). Please buy it!"

Raspberry gelee. Key lime curd (just my pie filling recipe). Graham cracker crumbs. Repeat the first two inverted. Whipped cream. Fresh raspberries. Lime zest.

Rhubarb Crisp

An old favorite now. Frangipane. Vanilla bean poached rhubarb. Almond crisp topping. Fresh rhubarb sorbet. Dried rhubarb chip.

Baby cake and naner chocolate chip souffles