This bread tested me. I had so much doubt while making it! The dough needed to rise twice, in 3 hr increments, doubling, then tripling in size. The process spanned two days, and I often wondered if I’d have to let go and try again, thinking to myself, if this is a sign of the New Year, what exactly was this challah saying? I’ve just torn off the first piece. It is warm, it is sweet, rich, aromatic, and I feel better.
I made an amalgam ice cream today. It was a simple ricotta cheese ice cream recipe (no rum), and I added Lavender, lemon zest, and honey (RLLH). Very tasty – rich in texture, but light at the same time, if you can imagine. This was the guest star for drink #1: Puree jalapeño in a simple syrup. Add 1 oz of mixture to glass, and a small scoop of RLLH ice cream. Fill remaining with seltzer. Drink #2: Add 1 oz of jalapeño simple syrup mixture to glass, add a small scoop of chocolate (Straus Dutch Chocolate) ice cream, and fill remaining with seltzer. These were both really good! I think all tasters were in agreement that it could be spicier – my thumb-sized jalapeño selection was surprisingly mild. I even blended in the membrane and seeds! Next time I’ll blend the pepper in a bit of water, instead of simple syrup, and add that mixture to the drink. I’m sure it’s plenty sweet without the extra sugar. Other than that, the RLLH + jalapeño soda was the winner! Who knew?
Slightly ominous green liquid in an old honey jar…
Finished product!
