Archive for April, 2013

Earl Grey Pots de Crème

Elizabeth’s back today with this month’s installment of One Last Bite.

They tell me Spring has sprung, but up here in Wisconsin the nights are still chilly enough to make me want to snuggle under a soft blanket with a mug of hot, spiced tea. April is a transition month—it’s a tease. For today’s post, I looked for a recipe that would use up what we have left in our kitchens as we anticipate the arrival of warm-weather ingredients. The items that stood out in my kitchen: tea, oranges, chocolate, vanilla bean, and cream. Together, they make my favorite recipe that I have shared with you thus far: earl grey and chocolate pots de crème (pronounced POH-duh-crehm). Denser than a pudding, this custard’s creamy texture and deep bergamot and bittersweet chocolate flavors compliment the bright tang of sticky candied orange peel, sparkling with sugar.

I had hoped to find a recipe that would embody this transitional season. What I ended up with is a sweet treat that could be enjoyed while snuggled up in a blanket by the blazing fireplace—or during a backyard summer dinner party lit by the stars. Here’s to spring, to transition, to anticipation of everything this year will bring.

Earl Grey Chocolate Pots de Crème with Candied Orange Peel

3 Tbsp. (about 9 teabags, emptied into a dish) earl grey tea
1 1/2 cups heavy cream
1 1/2 cups milk (whole or 2%)
5 oz. bittersweet chocolate, chopped
8 large egg yolks*
3/4 cup granulated sugar
a pinch of salt
1 vanilla bean, scraped
whipped cream
candied orange peel (recipe follows)

* Leftover egg whites can be frozen in an airtight container for up to one year. To use, defrost in the refrigerator overnight.

Slowly heat the cream and milk in a saucepan until very hot, but not boiling. Remove from heat and add the tea leaves. Let steep for 30 minutes or as long as two hours. After the tea has steeped, add the vanilla bean scrapings and gently heat again until very hot, but not boiling. Remove from heat and add the chopped chocolate. Let sit, stirring every so often, and whisk until smooth. Preheat oven to 325 degrees. Line a roasting pan with a dish towel, place 6 to 8 oven-safe ramekins, jars, or bowls on top of the towel, and set aside. (The yield will depend on the size of the ramekins/jars. The recipe filled six 6-oz ramekins perfectly.)

Whisk egg yolks, sugar, and salt in a medium bowl. Pour a small amount of the hot chocolate mixture into the eggs and sugar and whisk well. (This will warm the eggs so that they won’t curdle when you more of the warm chocolate mixture). Add the rest of the chocolate mixture in a slow, steady stream while whisking with gentle, slow strokes. (Don’t whisk too vigorously—you don’t want too many air bubbles.) When all the hot chocolate mixture has been added, strain through a fine mesh sieve into a large glass measuring cup with a spout and fill the ramekins or jars leaving about 1/4- to 1/2-inch of headspace. Place roasting pan in oven and carefully pour hot water (from the tap or tea kettle) around the ramekins until the water reaches about 1” up the sides of the ramekins. Bake undisturbed for about 40-45 minutes.

During this time you can prepare the orange peel. After 40 minutes, give one of the ramekins a little shake. It should wobble a bit in the center, but not be too jiggly. Remove roasting pan from oven, being very careful not to slosh any water into the custards. Let custards cool in the water bath for about 10 minutes. Remove custards from the water bath and let finish cooling. Chill until very cold. Serve with a dollop of whipped cream and a few strips of candied orange peel.

*Recipe adapted from Lindsay Johnson

Candied Orange Peel

One organic navel or valencia orange with a smooth, unblemished peel
2/3 cups sugar
4 2/3 cups water

Using a vegetable peeler, remove wide strips of zest from the orange. (Take care to remove only the orange surface and not the white pith underneath.) Slice the zest into 1/4-inch-wide julienne strips. In a saucepan, cover the strips with 2 cups of water, bring to a boil and cook for 10 seconds. Drain in a strainer and rinse the strips under cold water. Repeat the blanching process once more: cover the strips with 2 cups of water, bring to a boil, cook for ten seconds, drain, and rinse under cool water. Return the zest strips to the saucepan with 1/3 cup of sugar and 2/3 cup of water. Bring to a boil and cook, uncovered, until the mixture starts to thicken, about 8 minutes. At this point, the syrup should be a bit gooey and the zest strips should be almost transparent. A rubber spatula drawn through the syrup will leave behind a path that will take a few seconds to disappear. Spread 1/3 cup of sugar on a tray. Use tongs to remove the peels from the syrup and shake them off over the pan before you place them in the sugar. Toss the strips in the sugar, separating the pieces so that each strip is coated with sugar. Transfer the strips to a plate; let stand for at least half an hour, until dry. Store in a container with a tight-fitting lid.

*Post by Elizabeth Ansfield, photos by Lauren Craig

Mexican Wedding Cookies

In the midst of baking last night, I found myself on the phone with my sister, who proclaimed that Mexican wedding cookies were “her thing” when I revealed that I was preparing a batch as we spoke. In fact, she revealed she’s planning to have them at her wedding next year, which actually didn’t surprise me one bit. A traditional treat at our family gatherings growing up, these classic cookies (also called Polvorones) are a super simple, yet delicious treat perfect for Cinco de Mayo and pretty much any celebration. The best way to describe them? Light and nutty, rolled in powdered sugar, and melt-in-your-mouth good. Have you had these? If not, you should bake your own batch pronto!

Mexican Wedding Cookies

2 sticks unsalted butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon good-quality vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup slivered raw almonds, ground in a food processor (you can also use pecans)

In a large bowl, using an electric mixer, beat butter on high speed until fluffy and pale yellow. Add 1/2 cup of the powdered sugar and continue beating until light and fluffy. Reduce the speed to low, add the vanilla and salt, and beat until blended. In another bowl, sift together the flour and cinnamon. Add the flour mixture to the butter mixture and beat on low speed until blended. Beat in the ground almonds. Cover and refrigerate the dough until it’s chilled but not hard and is no longer sticky to the touch, about 15 minutes.

Preheat an oven to 350°F. Sift the remaining 3/4 cup powdered sugar into a shallow bowl and set aside. Shape the dough into 1-inch balls. Place about 1 inch apart on 2 ungreased baking sheets. Bake until the cookies are just golden on the bottom, 10-12 minutes. They’ll be soft to the touch and may not seem done, but they are. Transfer the cookies, still on the baking sheets, to wire racks and let cool for 5 minutes, then remove the cookies one at a time and roll them in the powdered sugar. Set the powdered cookies directly on the wire racks and let cool completely–this step is really important, as the cookies won’t dry correctly if left on the warm baking sheets. Once the cookies completely cool, using your fingers, sprinkle whatever powdered sugar was left in the bowl on the cookies.

*Recipe adapted from Williams-Sonoma

Travel Planning Resources

So you’ve landed on a dreamy destination. Now what? When planning for a trip, even before we’ve booked flights, I dive head first into research mode. No matter where we go or for how long, I always want to get the most out of the experience. I’m insanely passionate about travel planning, and I often get asked by friends how I discover the great hotels, restaurants and activities we’ve enjoyed in far-flung locations across the globe. Over time, I’ve gathered some resources that rarely let me down in helping me make a trip come to life, so I thought I’d share my go-to planning resources to help you plan your next great adventure!

I’ve broken this into three sections: Boutique HotelsHome Rentals & Things to Do. Of course, personal recommendations and insights from people you know (and who share similar taste) are invaluable if you can get them. And guidebooks are not to be underestimated for crucial destination information and tried-and-true restaurants. I like Fodor’s and National Geographic’s travel guides the best—National Geographic books in particular always outline great self-guided walking tours to help you explore key sights. But for finding that cool place to stay and uncovering those off-the-beaten-track things to do, here are my online resources…

Boutique Hotels

I prefer not to stay at chain hotels and love the hunt for a luxury, yet affordable stay. Here are a few boutique and luxury hotel sites with expertly curated options:

  • Tablet Hotels – In addition to properties all over the world, Tablet also offers tips from travelers and hotel concierges on must-do activities and restaurants in major cities. We stayed at the stunning Hotel de l’Opera in Vietnam, a hotel I found through Tablet.
  • Mr. & Mrs. Smith – Incredibly easy to search by your desired type of stay or by destination, Mr. & Mrs. Smith offers up an overview of each hotel, great photos, reviews, and even a few local tips. I found a super chic hotel for our stay in Cambodia, Viroth’s Hotel, here.
  • Kiwi Collection – More hotels high on style. I found several cool options in Cartagena here, then landed on Hotel Casa Lola for our most recent trip—a hotel I wanted to move into, literally!
  • Jetsetter – While I’ve yet to book a trip through Jetsetter, I constantly keep an eye on their great limited-time deals. Many of their options would be especially great for booking an impromptu, romantic getaway, like a weekend trip to New York or Napa Valley.

One last tip: If I strike out with any of the above sites, I’ll Google search for luxury boutique hotel groups that curate beautiful properties specific to a destination or region. For example, I found Coppola Resorts this way (we stayed at two properties for our Belize honeymoon) as well as Icon Villas (we booked a lovely cottage in Cape Town).

I find TripAdvisor to be overwhelming for general hotel searching, so I read reviews of hotels there only after I find them through one of the sites above.

Home Rentals

I’ve mentioned before that my family has had great luck finding homes and apartments to rent. It’s easier than ever with sites like Airbnb and VRBO, and a great option if you’re staying a full week in one place.

  • Airbnb – Live like a local in thousands of cities around the world, from quirky stays to more luxe accommodations.
  • VRBO – Make someone else’s home your own. We recently rented a colonial home in San Miguel de Allende found through VRBO.
  • HomeAway – Another great resource for finding a home away from home. We found a stunning villa to rent in Santorini here.
  • FlipKey – Vacation rentals brought to you by TripAdvisor.
  • Boutique Homes – A super stylish collection of vacation homes and very small hotels for chic travelers.

Tip: For even more local finds, be sure to search the web for “apartment,” “flat,” “house,” or even “villa” rentals combined with the name of the city you’re visiting. This is how I came across a bevy of options for our stay in Barcelona, by finding Cocoon Barcelona.

Things To Do

Ready to explore the sights, sounds and tastes of a new city or country? While some of that you can wing once you arrive, with recommendations from the locals, it’s important to do a little homework on off-the-beaten-path things to do. Some excursions may need advance planning, like booking a rental car for a drive down the Cape of South Africa or an overnight cruise through Halong Bay. Other ideas are just good to jot down—hot restaurants, best beaches, classic sightseeing spots. You don’t want to miss a thing!

  • New York Times 36 Hours In – I’m obsessed with The New York Times’ “36 Hours in” series. Every time we decide on a destination, it’s the very first place I check to discover the best restaurants, hotels, and things to do in a city. Anthropologie recently started carrying the book series too.
  • Travel & Leisure – My favorite travel magazine and its online destination are loaded with travel information and articles. You’ll find great tips with a little searching on your destination.
  • Fathom – Fathom boasts a growing collection of city guides from LA to Paris, as well as personal stories and insider tips from travelers on the best hotels, shops, restaurants and sites.
  • AFAR – I love picking up a hard copy of this magazine on occasion, and the online site is also a wealth of travel inspiration, easily searchable by continent and city.
  • Luxe City Guides – Stylish suggestions for where to stay, eat and play in cities around the world. Find your city and for just $10 you have the perfect, slim travel companion.
  • Unlike – City guides for 20 cities across the globe, captured in bite-sized pieces for our short attention spans. I personally find the site a little harder to navigate, but there are some great nuggets buried within.

Any tried-and-true travel resources you use? I’d love any new suggestions!

Images from our personal travels: Cape Town to Cape Point drive, RatiLanna Riverside Spa Resort in Chiang Mai, Casa Catalina in San Miguel de Allende, exploring Angkor Wat in Siem Reap

Strawberry Guava Smoothie

In the past few weeks, I’ve slowly started to become a big fan of completing my hot yoga and BarreAmped classes for the day in the morning. The first couple times of my alarm going off at 5 a.m. were pretty rough (thankfully John was around to “encourage” me), but now I’ve really grown to enjoy working up a sweat before the sun rises. I love feeling that I’ve already accomplished something for the day and knowing that I won’t have to fight the inevitable excuse-making after work. One thing an early morning workout necessitates, however, is a breakfast that replenishes spent nutrients and keeps me on the right track for the day. My current obsession is to throw just 5 ingredients (strawberries, mango, banana, guava juice and coconut extract) into our new Vitamix for a tropical-inspired smoothie that’s as delicious and refreshing as it is easy. I’m planning to try coconut water in it next for extra hydrating benefits. Enjoy!

Strawberry, Mango & Guava Smoothie

1 cup frozen strawberries
3/4 cup frozen mango
1/2 frozen banana
3/4 cup guava juice
3-5 drops of coconut extract (or try a splash of coconut water)
1 tablespoon ground flaxseeds
Coconut flakes for topping (optional)

Combine the juice, coconut extract, flaxseeds and fruit in a blender. Blend on high until smooth. Note that this does make a thick smoothie. Add a touch more guava juice or coconut water if you prefer a thinner consistency. Sprinkle a few coconut flakes on top and serve with a straw.

Red Hot Jeans

Outfit details: Ann Taylor Blouse | Big Star Jeans | Aquazzura Heels | Fringe Wristlet from Mexico (similar) | Leaf Cuff 

I’ve been craving sun-filled, blue-sky days, but since gray skies seem to be the only kind we’re getting around here, my next best option is to wear bright colors. I pulled out my red jeans (last seen here) and paired them with one of my classic wardrobe favorites, a silk camp shirt from Ann Taylor, to update them for a breezy Spring day. I had been coveting these gorgeous Aquazzura heels last fall and have been dying for a warm and dry enough day to break them in since scoring them on major sale at Bop’s winter event. They’re an investment at full price, but they’ll be so versatile from Spring through Fall, with pants, skirts and dresses.

Vietnamese Shrimp Bánh Mì Sandwich

Bánh mì is a sandwich commonly served at restaurants and street stalls in Vietnam. It originated in Saigon, now called Ho Chi Minh City. Unfortunately we didn’t come across any bánh mì last year when we visited northern Vietnam, but luckily one of my husband’s best friends, who is Vietnamese, made the most delicious bánh mì for us last summer.

Last Saturday we finally decided to make a variation of bánh mì ourselves for a light dinner. Typical ingredients include grilled pork, pork patties or pork liver pâté – we swapped the pork for prawns, marinated with soy sauce, toasted sesame oil, rice wine and ginger. Combined with the tang of pickled carrots, crisp cucumber, fresh cilantro and basil, and spicy Sriracha mayo, then sandwiched between two pieces of French bread, it’s really the best sandwich ever. Keep reading for the easy recipe!

Vietnamese Shrimp Bánh Mì Sandwich

4 large prawns (or jumbo shrimp), peeled, deveined, and butterflied
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 teaspoon peeled and grated ginger
2 small carrots, peeled and coarsely grated
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup rice wine vinegar
1/2 cup mayo (I prefer the reduced fat olive oil kind)
Sriracha chili sauce to taste
Juice of 1 lime
1/2 a French baguette, halved again and then each half cut lengthwise
1/2 English cucumber, peeled, seeds removed and cut into matchsticks
Handful each of fresh cilantro and basil leaves

Put the prawns (or shrimp) in a small bowl with the soy sauce, sesame oil, and ginger. Stir to combine. Cover and let sit in the refrigerator for at least 1 hour. Combine carrots, salt, sugar, and vinegar in another small bowl. Cover and let sit in the refrigerator for at least 1 hour. In a third small bowl, combine the mayo, sriracha, and lime juice. Cover and let sit in the refrigerator for at least 1 hour. Preheat a grill or grill pan over medium-high heat. Grill the prawns or shrimp, remove from heat, and let rest while you grill the baguette halves on both sides to toast. Slather the cut sides of the baguette with the mayo-sriracha mixture. Layer the cucumber, pickled carrots, and herbs on one side of the baguette. Cut the prawns into 1/2-inch thick pieces and lay on top of the vegetables and herbs. Sandwich with the other piece of baguette, cut in half and serve.

*Recipe from My Father’s Daughter

Bacon Jam

Bacon jam. Yes, it exists. And it’s super amazing. We figured out how to make it after being delighted by its presence on an egg sandwich at one of our favorite local cafes. It couldn’t be easier, and stores for a week or so in the refrigerator. Great on egg sandwiches, or straight out of the jar.

Bacon Jam

1 12-ounce package of center-cut bacon, diced
1 cup sliced onions, half red and half white
2 cloves garlic, minced
1 tablespoon bacon grease from cooking (discard the rest)
1/4 cup packed brown sugar
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon whole grain mustard
1/4 cup chicken stock, plus 1 tablespoon
Cook bacon over medium-low heat, until cooked but not crispy. Discard the bacon grease, but reserve 1 tablespoon of it. Back in the pan, cook onion and garlic in the reserved bacon grease until softened. Add brown sugar and coat the onions. Add maple syrup, balsamic vinegar, mustard and chicken broth. Fold in the bacon and simmer until reduced, about 5 minutes. After thickened and jammy, add the extra tablespoon of chicken stock to thin it back out just a bit. Transfer the bacon jam mixture to a food processor and pulse, just until your desired jam consistency. Store in an airtight jar or container, in the refrigerator, until ready to use.

Open-Faced Miche with Bacon Jam

The secret ingredient to the best egg sandwich ever? BACON JAM. Oh yes I did. Or should I say, he did. A few weeks ago John and I ate lunch at Madison Sourdough, one of our favorite, low-key places to grab a bite and fresh loaf of bread on the weekend. We both had rather amazing sandwiches that day, but we were honestly most mesmerized by the deliciousness of the bacon jam on his. John whipped together his own version of bacon jam the next day, and I recreated his sandwich to share over on Made By Girl. I’m not kidding when I say that bacon jam is out of this world good…on toast alone, layered under a fried egg with a little Gruyère and kale, or even straight out of the jar. It’s easier to make than you might think, too. Now I’m thinking of whipping up more this weekend to jar up for a few friends as a little happy spring gift.

Open-Faced Miche with Egg, Kale, Gruyere & Bacon Jam

Bacon jam
1 slice of miche (large round loaf of French sourdough bread), toasted
2 slices of gruyere
1 kale leaf, torn and sauteed until crispy
1 fried egg

Spread bacon jam on toast. Top with gruyere slices, kale and fried egg. Close your eyes and take a big, delicious bite!