I'm doing something yesterday when the phone rings..it's my Mum - 'There's a bull on the road outside looking at me' I look outside and yes the outline of a bull in the middle of the road...strange, I thought.
It was a gorgeous day and since the snow is still hard enough to walk on, the cows (and bull) from the neighbouring farm had decided that it was a good day for an outing. The fence was not down, the gate was not open and there sits the dilemma...the cows can just get out whenever they feel the urge.
With visions of gnarled cars and even more gnarled bulls in my head, I phoned the farmer with no answer (he was out) and so I arranged with our next neigbourhood farmer (Harry) to meet him in the field where the wandering cows were well, wandering.
I put on my best red cattle herding jacket and my snow boots and off I went (asking Steve to help too - he turned up eventually.) We managed to get them back in their pen - but there was nothing stopping them escaping again as the fence was no higher than 1 ft...at this point I agreed to cow-sit until Harry returned with some electrical wire and then we made a higher fence.
Crisis averted and feeling most charitable, I walked home again, across the fields - calling at Mum's on the way to allay her bull trampling on dog fears.
Just another day in the Cove...
Another recipe - a bit fiddly but if you like cheesecake you'll like this (and less fat)
Citrus Semifreddo
Ingredients
10 ginger snaps
1 1/2 tablespoons unsalted butter, melted
1/4 cup sugar, plus 1 tablespoon
4 large egg yolks
juice of 1 lemon
juice of 1 lime
1 tablespoons limoncello (optional)
Pinch salt
1 lemon, zested (you need to finely chop both these zests)
1 lime, zested
1 cup whipping cream
Directions
Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
Combine 7 crushed ginger snaps and the melted butter. Put in the lined pan and press down to firm and form a crust.
Whisk 1/4 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
Using an electric mixer, beat the cream and remaining sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 4 hours or up to 3 days.
Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with the remainder of crushed ginger snaps and serve.
The ginger snaps can be replaced with Amaretti biscuits - but they are like gold dust over here - enjoy!
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