An Abundance of Limes

On a gorgeous weekend not too long ago, Hubby and I indulged in quite a few gin and tonics. We've discovered a new-to-us gin and are rather obsessed with it. The first time I saw it in our local wine store I asked the purveyor what it was good for, meaning martinis or G&T? His response, "Making Babies!"

Well, I can't attest to that at all - she says as she raises another gin and tonic - but I can say that it makes about the finest drink I've had. Aside from those Negronis. If we ever get some heat again the Old Raj is coming back out.

I will, however, need to buy more limes. You see, we got a little gung ho that one warm weekend and bought about a dozen limes. No, we aren't that big of drinkers. We merely forgot we already had them. Yes, we were sober when we were at the store.

With an abundance of limes and a convenient container filled with egg yolks it really did seem that the only option was to make ice cream. Gin and tonic ice cream? Hmm, not too bad of a concept, but my brain could not figure out how to capture the necessary balance of taste with the custard base. Browsing through the books, I came across a recipe for Margarita Ice Cream in Nigella Lawson's Forever Summer.

Um yeah, sign me up. 

This recipe did not disappoint. I was worried it would be too eggy, but all that lime juice really cuts the richness. Overall it is refreshing without being cloying. Smooth but somehow a bit light. It isn't a Margarita - which would have also been a most excellent use for our extra limes - but the hint of tequila is amazing. I did cut back on the amount of alcohol because I knew the girls would be having some ice cream If you swapped out the tequila for a generous splash of vodka you would simply get something akin to Key Lime Pie ice cream.  Hmmm, there might be a frozen pie idea there...

This is the second ice cream recipe I've made with sweetened condensed milk. I must admit, I'm rather fond of it.  I wonder what David Lebovitz would say? It creates a silkiness to the ice cream without overly sweetening it. I'm always afraid it will be too sweet, but it really works well.

Now, I wonder how good this ice cream will taste with the snow we're expecting? Yes, snow. Don't talk to me about it.

Margarita Ice Cream

(Adapted from Nigella Lawson's Forever Summer)

1 1/2 cups whipping cream

6 large egg yolks

300 mL tin of sweetened condensed milk

1/4 cup tequila

splash of Triple Sec, Cointreau, or Grand Marnier

Juice of 6 limes and zest of 1

1. Heat the cream in a heavy saucepan. Slowly whisk it into egg yolks, off the heat.  Once combined, pour back into the saucepan and cook it, stirring, until thickened.  It should coat the back of the spoon.

2. Pour the custard into a clean bowl and let it cool slightly.  Stir in the condensed milk, alcohol, lime juice, and zest. Cover the surface directly with plastic wrap and chill for 4 hours at a minimum.

3. Churn according to your ice cream maker's instructions. Enjoy.

Lemon Frozen Yogurt

For sittin' on the porch and pretending it's summer.

This is about the laziest dessert one could make, aside from cutting up fruit and pretending it's a treat. Of course, it only works if you own an ice cream maker. That's not true, you could just stick a container of yogurt in the freezer, but you'll miss the churning and the joy of soft serve fro yo as it comes out of the ice cream maker.

Recipe:
Take a carton or two of your favourite yoghurt such as Liberte Mediterranee Lemon. Dump it in a frozen ice cream maker. Turn on. Eat when frozen. Dream of green grass, ocean breezes, and blazing sunshine.

Don't Judge Me

I refuse to give up yet.  Despite the fact that we nearly had frost the last two nights here in the city, despite the fact that it is already dark when the girls go the bed and the sun was almost eerily autumn-like at the park today, and despite the fact that yes, the leaves are starting to fall off the tree I refuse to accept than summer is over.  At least when it comes to my food.  So I'm still eating peaches and watermelon. I will grill burgers until my fingers freeze.  And I will still serve my kids ice cream for dinner.

We picked up this watermelon on the weekend.  With rind so dark that it looked like it was buried in the forest when it grew. And when we cut it open it was sweet and seedy.  I actually had to look it up, but did you know that a watermelon is in the same family as squashes and gourds?  The cut fruit reminded me of a squash, with ropy strands of flesh combining in a pulpy mass of seeds in the center of the fruit.  We scooped out the seeds rather than cut around them and were left with an inch of the most watermelon tasting watermelon I've ever had. I'm kicking myself that I didn't take note of the variety.

Aside from cutting slices and eating the watermelon straight - which the girls love - I prepared this watermelon the easiest way I know.  I made a milkshake.  Yeah, I said it, a watermelon milkshake.

In my house growing up we had the choice of two summer desserts - a raspberry milkshake and a watermelon milkshake. (Maybe a banana one if there happened to be a banana left behind in a house of three competitive swimmers.) Watermelon milkshakes were my personal favourite. Yet, whenever I mentioned it to friends they all got grossed out.  Like seriously grossed out.  I never understood that. What's wrong with creamy watermelon?  And really, that's what a watermelon milkshake tastes like. And there is nothing, absolutely nothing wrong with that.

It turns out the palest of pink.  A mix of equal parts watermelon puree and vanilla ice cream. That's it. Resist the urge to add more ice cream to make a thick milkshake, you will lose the balance of sweetness and fresh taste from the watermelon.

Oh yeah, and I fed it to my kids for dinner tonight.  Sadly, they only had a few sips and moved on to bread and baked beans.

Backseat Adventure - Bowden Sunmaze

Hot summer Saturdays are made for running through fields.  As long as you don't have any real work to do, of course, other than chasing toddlers through sunflowers. This past weekend we took friends of ours out to the Bowden Sunmaze.

Good city folks who don't have much in the way of a yard and whose outdoor experiences focus on hiking and fishing they oohed and ahed at the countryside North of Calgary.  They showed their kids how corns grows (after some considerable debate by us parents on the purpose of the grassy/flowery part on the top of the stalk), we tested raw sunflower seeds, ran through the fields, pet the donkeys, and had a picnic.  And all this a mere hour away from the city.

The Bowden Sunmaze is owned by Eagle Creek Farms.  Part of the Innisfail Growers they produce a variety of vegetables to sell at various Alberta Farmers Markets. You can also come to the Sunmaze and U-Pick vegetables and flowers.  They have potatoes, onions, beans, chard, kohlrabi, turnips, carrots, lillies, zinnias, grasses, and so much more. And don't forget the garlic, Farmer John's speciality.

Of course, U-Pick is great, if you have the energy after tearing around after 4 little ones through both the sunflower and two corn mazes. Sadly, we did not. But we did get some fresh garlic in the store and visiting John at the Calgary Farmers' Market the next day. But The Monster has been asking about the donkeys and the sunflowers so a return trip might be necessary in the coming week.
The Sunmaze is a perfect example of agro-tourism.  If you build it they will come.  Families and tourists come for the maze, and leave with arms laden with veggies and flowers.  This includes the carloads of Chinese tourists there the day we went and the numerous families chasing each other through the maze.  And hopefully those people will start visiting the market if they don't already just because they remembered that the Eagle Creek folks would be there.

The set-up is wonderful.  Beyond the flush toilets for the city folks, there is a defined picnic area complete with tables, and all surrounded by a menagerie of animals to entertain the little ones. There is nothing gimmicky - unless you count the mazes themselves - to bring people in. There are no bouncy castles, animal races, or balloons - all irrelevant on the farm but popular for bringing in families.

All our kids were terribly excited to watch the lambs and calves, try to pet the donkeys, and risk a peck in order to have the chickens take a piece of grass from their hands.  Sure, it isn't the down and dirty of real farm work, but I think these are all valuable experiences for them. Like I said, next time we'll take them in the fields. And The Monster already understands that that calf will grow up to be her steak. She still says moo when calling it, but in the next breath she'll ask which cow we're having for dinner.

As our afternoon wound down and the kids started demanding their naps we took one last wander through the property, with me itemizing the U-Pick opportunities that would be easy for kids (onions and beans), we all commented on the luxury of the experience.  Even our box-store grocery shopping friends took the time to explain some food production to their kids (and each other).  We remarked at how easy it is to have an experience like this so close to the city.  And we left with some fresh garlic. Some very strong, make any Ukrainian or Italian proud garlic.