Tomorrow marks a day
that I have been waiting for since last April.
Tomorrow night is the
culmination of twelve long months of anticipation.
Tomorrow I begin my
journey back to one of my favorite cities, New York, for girl’s weekend
twenty-thirteen.
After college, my
closest girlfriends and I scattered all over the world.
Yes. The world.
Our girl with the
furthest to go is my very own blogger best friend Jeanelle, coming all the way
from Amsterdam. And I couldn’t be more excited.
While I love all of
the girls that will be in NYC this weekend, seeing Jeanelle will be an extra
treat. Not only does she live on another continent, I rarely even have the luxury
of chatting with her on the phone. There are few people on the planet more like
me or that I relate to more. We have the same passions. Both love yoga and food
and are deeply in love with our families, travel and life.
I guess you could say
I’m pretty ecstatic.
The only way to pay
homage to my long lost friend who I will soon reunite with is by posting
something as special and original as she is.
Something I know she
would love.
You will need…
1 bunch basil leaves
(about 3 cups)
1 cup granulated sugar
3 egg whites
Pinch of cream of
tartar
¼ teaspoon fine sea
salt
2 sticks cold unsalted
butter, cut into 1-inch cubes
Wash, dry and roughly
chop the basil leaves.
Bring them to a boil
with ¾ cup water in a small saucepan over medium-high heat.
Remove them from the
heat as soon as they boil and stir in the sugar.
Set aside and let the
mixture infuse for 20 minutes.
When the basil mixture
has cooled, transfer it to a blender or food processor. Pulse it for about 2
minutes.
Put the egg whites and
cream of tartar in the bowl of an electric mixer fitted with a whisk
attachment.
Bring the basil
mixture to a boil in a small saucepan over medium high heat.
Clip a candy
thermometer to the pan and cook until the mixture reaches 238 degrees F.
While the syrup is
cooking, whisk the egg whites at medium speed until they form soft peaks. About
2 minutes.
Once the syrup has
reached the desired temperature, gradually and steadily pour the syrup down the
side of the bowl until it is completely incorporated with the egg whites.
Whisk the meringue
until stiff peaks form and the bowl cools down. About 8 minutes.
Add the salt and
butter and whisk on high speed until the meringue emulsifies and becomes
completely smooth and fluffy. About 8 more minutes.
Serve on cupcakes or
in between your favorite cookies.
Love and Beer Floats
Angela
Basil Buttercream
1 bunch basil leaves
(about 3 cups)
1 cup granulated sugar
3 egg whites
Pinch of cream of
tartar
¼ teaspoon fine sea
salt
2 sticks cold unsalted
butter, cut into 1-inch cubes
Wash, dry and roughly
chop the basil leaves.
Bring them to a boil
with ¾ cup water in a small saucepan over medium-high heat.
Remove them from the
heat as soon as they boil and stir in the sugar.
Set aside and let the
mixture infuse for 20 minutes.
When the basil mixture
has cooled, transfer it to a blender or food processor. Pulse it for about 2
minutes.
Put the egg whites and
cream of tartar in the bowl of an electric mixer fitted with a whisk
attachment.
Bring the basil
mixture to a boil in a small saucepan over medium high heat.
Clip a candy
thermometer to the pan and cook until the mixture reaches 238 degrees F.
While the syrup is
cooking, whisk the egg whites at medium speed until they form soft peaks. About
2 minutes.
Once the syrup has
reached the desired temperature, gradually and steadily pour the syrup down the
side of the bowl until it is completely incorporated with the egg whites.
Whisk the meringue
until stiff peaks form and the bowl cools down. About 8 minutes.
Add the salt and
butter and whisk on high speed until the meringue emulsifies and becomes
completely smooth and fluffy. About 8 more minutes.
Serve on cupcakes or
in between your favorite cookies.
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