2nd Annual St George’s Day Party

This week R and I are hosting our 2nd Annual St George’s Day party. St George is the patron saint of England, but also one of the more widely known and venerated saints.  In Catalonia, St George’s Day (April 23) is celebrated by exchanging books and red roses. As book lovers in constant need of cleaning off the shelves, throwing a springtime book-themed party naturally appeals to us, and thus the St George’s Day party was born (but apparently not written about… oops!)

Because of the timing of Passover and spring breaks, holding the party closer to the actual saint’s day didn’t make sense this year, but in reality the timing couldn’t be more perfect. Due to the repeated polar vortexes, the DC cherry blossoms have been delayed, so that they are expected to peak this week. We’ve already created a few flower cocktails, so adding a cherry blossom cocktail and presenting them together works. We’re also making a more concerted effort at menu planning meaning I’m attempting several new recipes and revamping a few old ones. More details to come!

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Food Books

It may have come to some of your attentions that Apt. 2 has a bit of a book obsession. Actually, ‘bit’ is an understatement. We have 14 bookcases of varying sizes, mostly full, housed in under 1000 sq. ft. (I’m not sure how many books we actually have, but, it’s a lot). Despite the fact that we will run out of space to put any more bookcases sooner rather than later, we continue to read and acquire books (the two, as anyone who is a fan of Nick Hornby, or books, knows, not necessarily being related). As luck would have it, a few of these are food-related – cookbooks, essays, treatises – and we thought we would share the list, to be updated with actual reviews at some point in time. And yes, we do actually read cookbooks thru, on occasion. Continue reading

Party Recipes, Post 1

Orange popovers – F&W

Confession – these popped beautifully, but then stuck in the tin, so all I was able to remove were the tops.  They were still a hit, but I’m not sure if the tins just didn’t get buttered enough or what.  They are incredibly easy to make, and absolutely delicious.

I doubled the recipe, and used orange extract instead of orange zest, but forgot to double the extract, so they were less brightly flavored than I would have liked.

Lavender honey Mascarpone cream – Bakewise

This didn’t actually get made, but if it had, it TOTALLY would have complimented the orange popovers.

  • 1 c heavy cream
  • 1/2 c mascarpone cheese
  • 3 tbs honey (we were going to use lavender honey)

1. Freeze beaters and bowl.  Whip cream to medium firm peaks.

2. Whisk together mascarpone and honey in separate bowl.  Fold into whipped cream.

3. Serve chilled.

Chipotle-garlic edamame – F&W

I didn’t realize until afterwards that this recipe calls for the edamame in pods, not the unshelled beans.  I don’t think it made much of a difference to anyone, and this way there weren’t any discarded shells to clean up.  Also, this recipe calls for ONE chipotle in adobo, which is clearly not how they are packaged.  So, we now have THE REST OF THE CAN sitting in the fridge, waiting for R to use it in a stew or soup.  Something to think about if you’re frugal or not a huge fan of chipotle/adobo.

Greetings + Deep-Fried Squash Blossoms

Hello, fellow culinary enthusiasts! I’m R, the other half of the bloggerific domestic duo known to you as TwoTaste. As M has mentioned, I’m a vegetarian currently experimenting with a raw food lifestyle which I’ve recently adopted due to a probably temporary health kick. I love summer fruit, raw nut butters, any and all incarnations of dark leafy greens, and vegetable juices.

Let’s deep-fry some cheese.

If you haven’t read Frances Mayes’ Under the Tuscan Sun* yet, I suggest you do so immediately, if not sooner. I was in the middle of a seemingly futile search for a full-time teaching position while I was reading it and immediately began applying to every teaching job that was even remotely connected to my subject area at every international school in Italy. I am now locally employed (yay!) and the dream of living and teaching abroad has been put on hold indefinitely, but for now, I will content myself with the two full chapters of recipes that Ms. Mayes has thoughtfully included for those of us without a summer home in Tuscany. Continue reading