Notice the weird hobo doll passed out on the floor.
I am away for the weekend, and in what I can only imagine is a loving mockery of me— my photographer husband created this meal and posted it on Facebook. FYI–it may also be mocking you if you post your meals on Instagram. (Hey-I’m not taking the full brunt of this….. ) CLICK on the photo to see it bigger…..it’s cool.
I love the fish in the water glass!
DINNER por uno: a la pronto Tad:
Signature Cocktail: Home carbonated soda, 15 year old blended Scotch, mayonnaise and a slice of smoked salmon.
Starter: Celery and Ballpark mustard Gazpacho .
Protein: Feline Soft seafood medley (the cheapest canned meat you can find in a grocery store.)
Vegetable: Ginger root.
Compliment: Half garlic Dill Pickle.
Side: Capered-Extra Smooth Peanut Butter.
Sauces: Teriyaki and honey mustard.
Desert: Sushi Herring Gelato.
photos by Tad Seaborn
I was dubious. Gourmet jelly shots. I even skipped these in university in lieu of the much cooler and more sanitary mixing of a garbage can of Purple Jesus (Go Gaels!).
But when we decided to try them for The Lazy Gourmet I was pleasantly surprised. They were kind of fun.
There are many sites dedicated to beautiful versions of these like the Jelly Shot Test Kitchen or this pretty cool Jello Shot Pinterest page. So I did a bit of research based on other people’s trial and error (oh happy day when I can call a jelly shot recipe “research”). I tried to make sure I added enough gelatine so they held together but were not gummy bear in chewy-ness. I also wanted to initially try a clear jelly shot (very cool) but found the alcohol a bit overwhelming so came up with this take on the French Martini which includes fresh pineapple juice.
And I am not kidding when I say be careful how many sips you take to taste and adjust flavours when you mix them, they pack a wallop. (It’s inconvenient to pass out mid-research.)
CHAMBORD AND PINEAPPLE JELLY SHOTS
1 cup raspberry vodka
1/4 cup Chambord
1 1/2 cups pineapple juice, divided
1/3 cup simple syrup (bring 1 cup sugar and 1 cup water to a boil until the sugar dissolves; cool before using)
3 packs (15 millilitres each) gelatin
1/2 cup hot water
In a medium bowl combine raspberry vodka, Chambord, 1 cup pineapple juice and a squeeze of fresh lemon. Add simple syrup and take a sip to see if you like the balance of sweetness and tang from the lemon. Set aside.
In another bowl, pour 1/2 cup pineapple juice and sprinkle 3 gelatin on top. Add hot water (from the kettle) and stir until gelatin is dissolved. Add to the vodka mixture and whisk to combine. Pour into an 8-inch-by-8-inch glass dish. Chill in the fridge until the mixture starts to thicken (about 10 minutes) and then add 16 raspberries, spacing them out so it will be easy to divide 1 raspberry per jelly shot. Refrigerate overnight.
To serve, prepare a glass of hot water. Dip a 1 1/2-inch round cookie cutter into the hot water before cutting around each raspberry. Twist the circle cutter around the jelly for a clean cut, and push gently side to side to peel it from the bottom of the dish before removing. You should get about 16 one-ounce pieces.
This week’s gourmet in a flash recipe in Globe Life. Avocado and truffle salt on toast.
How did I not discover truffle salt before? It was in California visiting my brother that I got slightly obsessed. Dave and Erin had received some for Christmas from Erin’s food loving brother Chris. Soon we were sprinkling it on everything– on eggs to finish pizza (amazing–why have any other toppings in fact) and even on our steak fajitas and what better on popcorn? And you can always just go with plain Tuscan butter, baguette and truffle salt.
This week we featured it the weekly quick gourmet recipe for the Globe. My new favourite lunch, see above.
Truffle salt from Williams- Sonoma
Not all truffle salts are created equal I have discovered, some taste more like salt with some black specs that might be truffle– but the one I got from Williams Sonoma is amazingly earthy and rich–the smell is fantastic. Keep it in your bag–smelling salts for foodies. Not cheap–about $35.00 but you really don’t have to use much at all. Maybe a nice host or hostess gift even, if you really the people. Otherwise stick with the Yellowtail….kidding! (Unless you always bring Yellowtail and it works, then yah, def stick with it.)
Pass on any good truffle salt uses you have found if you like it too. Because you know, using it a zillion times a day just isn’t enough.