Sunday, May 20, 2012

Keeping Warm 101 - Farm Style

 Have a friend keep a watchful eye.
     The cold, the chill, it's still here. Yes, the cold and yes it's May and never mind that for two weeks in March it was deceptively summertime warm.  Well past April 1 there was a thin skin of ice in the ponding water - and now more tricks from Mother Nature. At least there are ways to get yourself warm, farm style that is. 

1. Dig hollow in dirt 2. Find friend
to keep watch 3. Cover nose.
     Curling up works real well.  Tuck everything in and under and plunk yourself down in the warmth of the sun's rays.  It's enough to make you want a cat nap. The best way is to lie as low as reasonably possible.  Dig out a hollow if you can.  Get out of the wind.

Keep your nose warm!

 Look to the animals for the secret to Keeping Warm 101, Farm Style.  The animals know how to warm up when the sun shines so brightly, but it is still really, really too cold for April and May.  The secret? The answer lies with the nose.  Yep, that's it, the nose.  If you keep your nose warm the rest of you will feel warmer as well.

 Here is a refreshing lemony summertime dessert to use with all the fresh berries ripening now.

               Lemon Semifreddo with Summer Berries 5*
½ cup sliced almonds, toasted
1 ¾ cups heavy whipping cream
1 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
½ cup fresh lemon juice
1 Tbs  plus 2 teaspoons finely grated lemon peel    
¼ tsp salt
4 cups  mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered

1. Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous

2. Sprinkle almonds evenly over bottom of pan. Beat whipping cream until soft peaks form. Refrigerate while making custard.

3. Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in a metal bowl to blend.

4. Set bowl over simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.

5. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work
surface to remove air pockets. Fold plastic wrap overhang over top to cover.
Freeze until firm, at least 8 hours or overnight.
*Semifreddo can be made 3 days ahead. Keep frozen.

6. Gently mix all berries and  remaining 2 tablespoons sugar in large bowl.  Berries can be made 3 hours ahead. Cover and refrigerate.

7. Uncover semifreddo and invert onto platter.

6. Dip knife into hot water; cut semifreddo crosswise into
1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

 Adapted from Bon Appétit, June 2008


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