Category: Raspberry

This Goose is Loose – Goose in Spring Cocktail

Happy hump day people of the internet!

This goose is loose! 

For the next five days, I am a lady of leisure!  And what better way to celebrate than with a cocktail (or two)!  And this Goose in Spring Cocktail fits the bill perfectly!

Goose In Spring 1After three years, I am leaving the amazing team at Protiviti in Melbourne for pastures new.  It was so hard to say goodbye; I have made so many friends there and worked for three amazing bosses.  But new challenges beckoned and I am moving on. 

But not until  Monday.

Goose In Spring 2

So, in the meantime, while I am unofficially unemployed, I am as free as this little bird.

Goose In Spring3If being free means:

  • Cleaning out my pantry
  • Clearing out my wardrobe
  • Clearing out my bookshelves
  • Putting my car in for a service
  • A visit to the dentist
  • A visit to the hairdresser
  • Catching up with a girlfriend for lunch
  • A visit to the beauty salon for a mani & pedi
  • Getting the broken strap on my favourite handbag fixed
  • Trying to cook as many recipes from Persiana as possible
  • Vintage Shopping with my mum
  • Writing at least three blog posts to schedule for when I am on holiday next month
  • Writing that novel I’ve been thinking about for years
  • Scaling Everest

Yep, totally absolutely free!

Goose Is Loose 5The Goose in Spring cocktail was the winner of the May 2012 Vodka Cocktail Contest, where it was created by Elijah Venanzi.

Goose In Spring
A delicious fruity and floral cocktail. Perfect for Spring!
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Ingredients
  1. 4 raspberries
  2. 45ml lavender-infused Grey Goose Vodka
  3. 30ml ounce St. Germain Elderflower Liqueur
  4. 30ml fresh lime juice
  5. Lime peel for garnish
For the Lavender Infused Vodka
  1. Add two sprigs of lavender to Vodka and allow it to infuse for 6 days, then double strain to remove all of the herb.
For The Cocktail
  1. Muddle the raspberries in a cocktail shaker.
  2. Add the lavender vodka, the St Germain and the Lime Juice
  3. Shake well over ice.
Adapted from Elijah Venanzi
Adapted from Elijah Venanzi
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
The Goose In Spring combines all the delicious floral flavours I love – lavender and elderflower with some fruity deliciousness from raspberries and lime!  The original recipe used lemon instead of lime but I didn’t have any – and you know, when life doesn’t give you lemons, a girl’s gotta improvise!  My lavender vodka was also VERY lavendery so I needed to adjust the other ingredients around it.  The original ratios are per the link in the recipe.

Have a lovely week!  I’ll be thinking of you while I’m doing all that nothing!

Signature 1 Vintage Valentine Quick as Wink2

White Chocolate and Raspberry Tim Tam Cheesecake

White Chocolate and Raspberry Tim Tam Cheesecake

Back in….oh I don’t know, JULY my mum posted a recipe on my Facebook page and said, “This is what you are making for Christmas Day Lunch”.  Which is fine, it certainly stopped me from disappearing down the rabbit hole of suitable dessert recipes – which is all too easy for me to do. 

There was one minor problem though.  The recipe was a Tim Tam Cheesecake.  So what’s the problem I hear you ask?

I love chocolate. 

I love cheesecake. 

I do NOT like a chocolate cheesecake.  I really do not like chocolate cheesecake. Even the thought of it makes me a little nauseated. 

White Chocolate and Raspberry Tim Tam CheesecakeLuckily I had a good 5 months to think about how I could fulfill the brief of both a Tim Tam Cheesecake and something I would want to eat.  

Eventually,  I came  up with the idea of using the White Chocolate Tim Tams.  I also substituted raspberries for the chocolate in the filling.

And voila…

White Chocolate and Raspberry Tim Tam CheesecakePeople loved this.  And, having the biscuits like that around the outside, made it super easy to cut and serve!

Oh, and if you noticed a familiar name on the plate, it was painted by my mum.  If you didn’t, here it is again:

White Chocolate and Raspberry Tim Tam Cheesecake5And yes, we may have some fancy pants hand painted serving platters but when it comes to dishing up, we’re not afraid to use disposables.  Life’s too short to be doing dishes on Christmas Day right?

White Chocolate and Raspberry Tim Tam Cheesecake3The Tim Tam Cheesecake is easy to make, looks very special, and tastes deee-licious!!!!

If you are not averse to a regular chocolate cheesecake, here is the recipe I based my cheesecake on:

https://au.lifestyle.yahoo.com/new-idea/recipes/r/24716105/tim-tam-cheesecake/

If you cannot find Tim Tams, (poor you!!!!!) any similar style biscuit could be used.  Here is a link to a description of a Tim Tam:

https://en.wikipedia.org/wiki/Tim_Tam

And here is a recipe to make your own:

http://www.sugarhero.com/homemade-tim-tams/

Ok, now that you have your Tim Tams, and you will need three packs of them, put a pack of them (after removing the wrapper) in your food processor and grind them down. The original recipe called for some butter to be added to the crumb crust.   I did not need any.  Between the cream filling and the white chocolate on the outside and possibly that I made it on the hottest day of the year, the processed Tim Tams did not so much make a crumb but, for want of a better word, a thick sludge, that could be pressed into the pan base without adding butter.  And believe me, this is rich enough without more butter. 

White Chocolate Cheesecake CrumbSpread your Tim Tam “crumb” mix into the base of your prepared tin.  Open another pack of Tim Tams and press these into the base, standing them up to line the sides of the tin.

White Chocolate and Raspberry Tim Tam Cheesecake BaseThe filling is a fairly standard cream cheese, white chocolate, and cream affair.  The raspberries not only add colour but they help to cut through the somewhat cloying sweetness of the white chocolate.  

An additional bonus of this wonderful dessert is that you need to make it the day before.  So, on the day of your festivity, all you need to do is slice and serve.  One less thing to stress over on the big day is a huge bonus in my book!

White Chocolate & Raspberry Tim Tam Cheesecake
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Base
  1. 3 x 200g packets White Chocolate Tim Tams
  2. up to 50g unsalted butter, melted
Filling
  1. 2 x 250g blocks cream cheese, at room temperature
  2. ¼ cup caster sugar
  3. 2 x 180g blocks white cooking chocolate, melted
  4. 300ml tub thickened cream, whipped
  5. 250g raspberries, frozen are fine just thaw them out beforehand
Base
  1. Line a 24cm round spring form pan (base measuring 22cm) with cling film, extending over the outside of pan.
  2. Process 1 pack of Tim Tams in a food processor until finely crushed. If you need to add butter to help the mixture stick together (I didn't) add it a teaspoon at a time until the mixture holds together.
  3. Press evenly over base of prepared pan.
  4. Line side of pan with Tim Tams.
  5. Refrigerate.
Filling
  1. Beat cheese and sugar in a large bowl of an electric mixer until light and fluffy.
  2. Beat in cooled melted white chocolate.
  3. Don't worry if the mixture looks curdled, keep beating and it will come right. Continue to beat until smooth. Fold in cream until just combined.
  4. If using frozen raspberries, drain off any excess liquid from the frozen raspberries. Lightly fold the raspberries through the cheese mixture.
  5. Spoon into the prepared pan. Smooth over top.
  6. Refrigerate, covered, overnight.
To Serve
  1. Remove side of pan. Slide onto a serving plate.
  2. Cut between biscuits into slices.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 I left the top of my cheesecake unadorned because I liked the swirly, splotchy look of the raspberries.  If you wanted to be really fancy you could decorate with more cream, raspberries or crumbled Tim Tams.

Enjoy!

Have a great week!

Signature 1 Vintage Valentine Quick as Wink2;

 

The Ice Iced Vovo with Ancho Sorbet

Ice Iced Vovo 4

 All right, Stop.  Collaborate and listen, I am back with a brand new invention….

Thanks to my lovely friends at the Spice Peddlers we are mixing up the flavours of Mexico with an Australian icon to create a dessert that has more contradictions than a Katy Perry song.

This baby is hot and it’s cold, it’s sweet and it’s sour,it’s crunchy and gooey, it’s pretty in pink but it packs a wicked punch and it’s fruity and boozy…ok, technically, those two aren’t opposites but this is awesome and fucks with your head in the best  possible way. Et voila, the Ice Iced Vovo.

Ice Iced Vovo 4
Ice Iced Vovo 4

  But first, for those of you not familiar with the Iced Vovo, it is probably the most legendary biscuit in Australia. 

Well….right behind the Tim Tam. And the Anzac.

We are a nation of biscuit lovers.

Anyhoo..it’s right up there. 

Iced VovoAccording to the Arnott’s Biscuits website:

An Iced VoVo is a lovely biscuit topped with two strips of pink fondant and a strip of strawberry jam, all sprinkled with coconut – a symphony in pink!

A much smaller symphony in pink than what I remembered from my childhood but a symphony in pink nonetheless.  Anyway, forget about them for a while.  Think of this as a play. Australia has exited stage left.

Because we need to talk about sorbet.  More specifically this sorbet which I made from some ancho chillies (sent to me by my friends at the Spice Peddlers), some raspberries, tequila and lime.  Enter Mexico stage right….

Ancho Sorbet

So I whipped up the sorbet.  And it was delicious Mind you, with those ingredients how could it not be?

It is really good just on it’s own. 

Ancho Berry Sorbet
Ancho Berry Sorbet

 But anyone can have ice cream in a cone.  It tasted great,  but I was feeling a bit blah about the presentation. I actually made this ages ago but because I didn’t love it, I found it really hard to write about.  When I feel that way about most things, I just don’t write about them.  But this one haunted me, I had to write about it but the cone just seemed so boring.

So, after pondering about it for a few weeks, I thought maybe an ice cream sandwich would be a bit more interesting.  So I hightailed it down to the supermarket to buy some biscuits.  I had in my head something like a shortbread or those cats tongues?  And then I saw the Iced Vovo’s. 

So I had my components.  My first idea was a very simple ice cream sandwich:

Ice Iced Vovo 1
Ice Iced Vovo 1

 This looked great and was pretty much what I wanted.  However, the main problem with it was that when you bit into it all the sorbet oozed out over your hands.

Ice Iced Vovo 2But it was good, it had the flavours and a normal person would have probably left it there.  Luckily for you, I ‘m not normal.  I liked the sandwich better but was still not absolutely inspired.  Then, this morning I was writing my journal and it came to me….

The strip of jam down the middle of the vovo was the same colour as the sorbet….so what if…..you took a biscuit, any biscuit and you put a  little line of sorbet down the middle?  Then instead of fondant what if you took some of those little baking marshmallows….hmm…how would you stop them rolling off?  What if you toasted them?

If there was a problem, yo, I’ll solve it. Check out the hook while my djay revolves it.

Ice, Iced Vovo

Ice Iced Vovo 3
Ice Iced Vovo 3

These are best eaten straight away, when the marshmallow is still gooey and before the sorbet melts…so good…and once you’ve made the sorbet it takes about 3 minutes to make. Super easy, super good.  Seriously the hardest part is making sure the marshmallows don’t fall off the biscuits as you put the tray in the oven!

I ‘m going to be thinking up some more kooky recipes for the rest of the month of crazy.  Have a great one whatever you do.  Meanwhile, enjoy the duclet tones of Mr Robert Van Winkle AKA Vanilla Ice.

 

Signature 1 Vintage Valentine Quick as Wink2
    

Ice Iced Vovo
An Australian classic heads to Mexico for a cheeky twist!
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For the Sorbet
  1. 1/2 cup water
  2. 1/2 cup sugar
  3. 1 ancho chilli, chopped and deseeded
  4. 1 cup frozen raspberries
  5. juice of 1 lime
  6. 30ml tequila (more or less to taste)
  7. pinch of salt
For the Vovo
  1. 1 pack plain biscuits
  2. 1 pack mini marshmallows
  3. Dessicated coconut for sprinking
Instructions
  1. Place the water, sugar and chiles in a saucepan over medium-high heat.
  2. Bring to the boil and stir frequently until the sugar melts.
  3. Allow to cool.
  4. Pick out the chilli pieces
  5. Place the frozen raspberries, the chilli syrup, the lime, tequila and salt into a blender and mix until well combined.
  6. At this point you can choose to strain the mixture to get rid of the raspberry seeds. I didn't bother.
  7. Place in a pan in your freezer until set, overnight is best.
  8. Remove the sorbet from pan and place back in the blender and whiz for a couple of minutes to break any ice crystals then pile it back into the pan and the freezer to reset, about 4 hours.
  9. Just before you are ready to serve, toast the coconut until it is golden brown. Turn the grill to high.
  10. Place the biscuits on a baking tray and place two lines of mini marshmallows down the sides of each biscuit, leaving a gap between them.
  11. Remove the sorbet from the freezer and, using a biscuit as your guide cut rectangles of sorbet just slightly shorter than the biscuit and the same width as the gap between the marshamllows.
  12. Place these back in the freezer.
  13. Place the tray of biscuits under the now hot grill. In less than a minute the marshmallows will start to caramelise. Remove the biscuits from under the grill.
  14. Take your sorbet slices from the freezer, place inbetween the lines of toasted marshmallows.
  15. Sprinkle with the toasted coconut and serve immediately.
Notes
  1. If you can't be bothered making the ancho sorbet, you could use a store-bought raspberry sorbet.
  2. Any biscuit can be used for the base.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Retro Food For Modern Times: Three Sweet Treats inspired by a Luscious Liqueur

I was recently strolling around my local purveyor of fine alcoholic beverages (or as we like to call  it, our second home) when a retro looking bottle caught my eye.   A very glamorous  Elke Sommer looking woman is being draped in a fur coat by a man who looks like a  1970’s tennis player or a porn star (possibly both).  The label promised  “an experience of elegance and lingering pleasure” which only further reinforced the boom chicka wah wah soundtrack that was going through my head.  The name: Kellermeister Sable.  According to the back of the bottle, Sable is a

“base of  ruby tawny into which we have steeped dark German Chocolate, special spices and three year old brandy”

You know those moments when Homer Simpson goes into the donut fugue state?  I think I lapsed into something very similar.  Standing there mumbling to myself  “Ruby Tawny…dark chocolate….special spices….brandy…ruby tawny…..”  Ruby Tawny may well become the name of my first-born child.  I hope it’s a girl.

The bottle, in all it’s gorgeous  retroness did give me pause though.  I honestly wasn’t sure if it was meant to be retro chic.  Or it just came from South Australia.  If anyone from South Australia wants to dispute the implication of this statement  I suggest they first go and count the people with mullets walking down Rundle Mall.  They can lodge their complaints when they have a number less than ten.  

Ok, we may have lost South Australia forever so the rest of us might as well get on with it.    Sable is meant to be retro chic and forms part of the Kellermeister Retro Range which includes this and two Moscatos which I am very keen to try.  One is called Pink Minx.  This may become the name of my second born child. Again, a girl would be good.

The Sable is great on it’s own as a little tipple – rich, silky, porty, chocolatey loveliness in a glass.  If I was prone to swooning I would.  However, as I do not live in a Jane Austen novel  I will remain upright and advise that this is utterly delicious and is likely to become a staple on my drinks trolley for some time to come!  This will be my go to product for those days when you just want a little something sweet and lovely after dinner! Or mid afternoon….or…you know…whenever….

The loveliness of the Sable does not stop with drinking though.  It is equally good in food.

I’ve now made three recipes with it and they were all gorgeous (even if I do say so myself).  If you cannot get Sable, your liqueur of choice can be substituted in all of these.

First up was a Raspberry Meringue Roulade  which I adapted from a Bill Granger recipe.

Raspberry Meringue Roulade

Rolling, Rolling, Rolling

Raspberry Roulade and a glass of Sable – a lovely afternoon tea tipple

I then made a Strawberry and Mango Zagablione where I used the Sable instead of marsala.   This tasted divine!   The zabaglione was also lovely swirled into some plain yoghurt the following day.

Finally, I used some Sable  in my version of the Australian Gourmet Traveller Chocolate and Caramel Tart. I adapted the original recipe as I am not that good with pastry and I used a bought caramel.  This is a truly decadent recipe and tastes like heaven!  My only word of caution is give yourself plenty of time to make this.  I started mid afternoon.  I added the final layer at midnight.  This takes a LONG time to make as you have to let each layer chill before adding  the next one.  It is worth it though as this is absolutely delicious!

I love the ombre effect of the four layers!

If you really want to make your own pastry and caramel, the original recipe can be found here:

http://www.gourmettraveller.com.au/chocolate_and_caramel_tart.htm

Enjoy!

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