LEMON POSSET

 

Lemon Posset is velvety smooth, delicious and so zesty.

This dessert is surprisingly easy to make, and an absolute

stunner on your Spring tables!

Let's Go Lemon Lovers!

Grab 6-8 Lemons and start hollowing them 

out with a yellow knife.

Be sure to save all the juices for later!

LOL...This was the hardest part of the reecipe.

VOILA...

Saved my Lemon Juice. :)

Zest up about 1 heaping tablespoon from a Lemon.

Pour in 2 Cups Heavy Cream and 1/2 cup of sugar into a pot.

To the cream add in 6 tablespoons of the Lemon Juice.

Pour in 1 teaspoon of Vanilla Extract.

Toss the Lemon Zest into the pot.

Stir the pot over medium heat and bring to a 

gentle simmer for 4 minutes.

Do Not Let It BOIL..

Oh look I just found my Lemon Spatula :)

Continue Stiring.

Yum Yum Yum...

Oh look I found my Lemon Hot Mitts too.

Time to pull the pot off the stove.

Go find your Ladle.

Ladle all the Lemon Lusciousness into all the Lemon cups.

Carefully and I mean Carefully place the Lemon Possets 

into the refrigerator for at least 45 minutes to chill.

Decorate Your Lemon Possets.

Looks Like Spring To Me. :)

I love to share. 

Please have a bite of my Lemon Posset.

Enjoy!

P.S.

What Is a Lemon Posset?

A Lemon Posset is an English dessert dating back to the Middle Ages.

This modern version is chilled, with a velvety smooth texture that

magically congeals with only 3 ingredients Cream, Sugar and Lemons.

Unlike Lady Macbeth, who drugged King Duncan's guards 

with Poisoned Posset, so they say!

No Poison here!

Navy Bean Dip

 Navy Bean Dip Is a "Riff" on one of my favorite soups...

Navy Bean Soup With Ham.

This Dip can be served Cold or Hot.

It's Memorial Day Weekend so I am giving a shout out to all

those US Navy Pilots out there with this delicious

recipe for your weekend fun.

Cheers to all the Branches of the US Military but I am

a bit biased with Navy because my husband John 

was a US Navy Pilot. :)

Navy Bean Dip is creamy and savory and perfect when you

are craving a bold tasty bite of Ham & Beans.

Go NAVY!

Got my orders to get my Bean Dip Flying in the kitchen now. :)

Let's start with the Preflight

Dice up a 1/2 Onion and fuel it into a pot.

Now cleared for takeoff.

Fly in some Thyme, Salt and Pepper then

drop them into the pot (don't crash!)

Pour in some Olive Oil and saute for just a few minutes.

Next mission is to finally dice up some Ham

and just measure with your heart.

Fly the Ham into the pot and circle the field (saute) for

just a few minutes.

Now where are those Navy Guys? Oh, they are right here.

Drain the Navy Beans.

Fly the Navy Beans into a mini food processor

and fire (blend) away.

The Admiral and his crew have ordered some Salt & Pepper

and a drizzle of Olive Oil be bombed into the Navy Beans.

One quick mix because I like my dip with a few chunks.

It's your plane Commander so fly it (whip) till it's creamy as you want. :)

Do the same with the second can of Navy Beans too.

Fly the Navy Bean mixture right into the pot.

The Admiral ordered some Garlic

to taste be Flown into the pot too.

Fly in some Red Pepper Flakes and heat the pot

 just a few minutes to combine all the flavors together.

The Orders Were Given To Have A TASTE!

Gear down and cleared to land.

Eject the pot off the stove and let it cool.

Cover the Navy Bean Dip and tow it directly to the hangar (refrigerator)

till your Squadron is ready to PaRtY. :)

John wore his Dress Whites at our Navy Wedding.

Anchors Away Tooth Pics of course.

Now to make Edible Dipping Boats...

Cheese, Ham, Olives.

Attention on Deck...

Navy Edible Boats Are Ready To Sail.

The Navy Boats Are Ready for Combat. LOL

Yes Sir...

Cold Navy Bean Dip In Cute Dish

Drizzle Of Olive Oil

Garnish With Ham

BEAT ARMY!

NOW HEAR THIS...

ALL HANDS ON DECK!

The Navy Pilots Are Ready For A  

Memorial Day Party!

Cold ( or Hot) Navy Bean Dip Will Blow The Wings Off Your Plane

Outrageously Fabulous!

Our Navy Wedding...

Navy Pilots, Dress Whites and Swords!

I Salute All Of You.

Back into the Hangar

Enjoy!

JULIA CHILD'S QUICHE

 

Julia Child's Magic Quiche Ratio Is GENIUS.

Ah, Quiche. 

The savory French Egg Tart often shows up at

at a Brunch but I think it's wonderful for Lunch & Dinner too.

It only takes one bite to understand how something can be so

Crunchy, Buttery, Rich, Creamy, Savory and so

DELICIOUS all at once.

What's her Magic Equation?

Three Eggs and enough Milk to make a Cup and a 1/2 liquid 

in a Pyrex Measuring Cup. Yes, it's that EASY.

This easy Quiche starts with a premade Pie Crust 

but no one has to know!

You can really add anything you want to this easy Quiche recipe

so feel free to customize your Quiche as you desire.

Dice up some Ham.

Dice up some Green Onions and your favorite Cheese.

Crack 3 Eggs into the Pyrex.

Whisk Whisk Whisk.

Julia Child's Formula.

Pour the Milk in until it hits the magic sweet spot

of one and a half cups of liquid.

I hit the sweet spot.

Whisk Whisk Whisk.

Pour the Eggs into a bowl and add in the 

Ham, Cheese and Onions.

Bit of Salt & Pepper please.

Grab the "Tell No One" Premade Pie Crust.

Pour the luscious Egg mixture into the Pie Crust.

Place the Quiche onto a sheet pan just in 

case it spills over in the oven.

Who likes to clean ovens? Not me.

Bake the Quiche in a 375 degree oven for about 35- 40

minutes until the center is completely set.

Soon your kitchen will be smelling AMAZING.

My timer is set because I get distracted.

While the Quiche is baking whip up a...

Pyrex Floral Arrangement.

Find your super Cute Plates because it's almost

Brunch Time!

Julia Child's Quiche Is Done.

Let the Quiche cool for 10 minutes before slicing.

Fill up a Vintage Pyrex bowl with the

Garnish of your choice. :)

With an Orange knife slice the Quiche

to that perfect size you like.

Garnish...

Bon appetit.

A slice for you. :)

How does it taste? 

It's perfection to me.

I don't know about you, but I love Quiche for 

Breakfast, Lunch or Dinner. 

It definitely bridges the gap between all three.

YUM!

This makes me HAPPY...

We have some leftover Quiche to enjoy all week. 

Bon Appetit!

P.S.

Famous Julia Child Phrases...

1. This is my invariable advice to people: Learn how to cook- try

new recipes, learn from mistakes, be fearless, and

above all have fun!

2. If you're afraid of butter, use cream.

3. Always start out with a larger pot than what you think you need.

4. No one is born a great cook, one learns by doing.

5. You don't have to cook fancy or complicated masterpieces-

just good food from fresh ingredients.

6. If it's so beautifully arranged on a plate- you know someone's

fingers have been all over it.

7. Fat gives flavor.

8. Nothing is too much trouble if it turns out the way it should.

Bon Appetit ....