Flourish Magazine

Winter 2013

Flourish Magazine, the North Bay's Guide to Sustainable Living. Serving Marin, Sonoma and Napa counties and sharing the stories of local people working towards sustainable living, organic foods and eco-conscious lifestyles.

Issue link: https://www.ifoldsflip.com/i/212964

Contents of this Issue

Navigation

Page 24 of 55

garnish with a whole poached apple. Arrange whole roasted baby turnips or an assortment of roasted root vegetables, Family Owned & Operated around the plate. Put another tablespoon or two of sauce in front of the plate. MAKER'S MARK ICE CREAM (makes 8 servings) Ingredients: 5 cups heavy cream, top quality such as Clover Stornetta or Horizon Organic 2 cups whole milk 1 vanilla bean, split 4 egg yolks 1 ½ cups sugar Pinch of salt ½ cup Maker's Mark Bourbon Directions: In a saucepan, bring milk and cream to a boil with a pinch of salt. Add the split vanilla bean to the milk and cream mixture and let steep. In the meantime, mix sugar and yolks OPEN 7 DAYS • 7AM-8PM Organic & Traditional Produce • Full Service Deli & Meat Depts. • Fresh Sushi made in store 155 Marinwood Ave. • 415-491-1965 in a kitchen bowl with a whisk until mixture turns creamy and white. Pour half of the hot milk/cream mixture over the egg/ sugar mixture. Mix well, then pour back into the sauce pan and cook over medium heat, stirring constantly with a wooden spoon. Do not boil. Stop the cooking process when you see the cream coat the back of a spoon. This is your custard base. Chill the base. Either do this in the refrigerator overnight, or have a bowl of ice cubes and water ready, and place the bowl with the custard base over the bowl of ice water and stir until the custard is cold. Stir the bourbon into the base until it is fully mixed in. When all is cold, churn in an ice cream maker. Reserve in freezer until ready to serve. This is perfect scooped over just about any kind of holiday pie or cake, in particular pecan or any other nut pie, chocolate, pumpkin, apple and mince. Recipes, with minor adaptations, courtesy Roland Passot, chef/owner La Folie, TIME TO MAKE OYSTER DRESSING! Call in your oyster orders early for your family's favorite oyster dressing, Seafood Chowder and Rockefeller Recipes. California's Last Cannery for cold-packed shucked oysters. SHUCKED OYSTERS IN THE JAR LIVE OYSTERS IN THE SHELL AND FOR HOLIDAY GIFTS: • Drake's Bay T-Shirts and Sweatshirts • Oyster shell Angels, Candles, Wreaths, Frames • Oyster Books and Cards • Sea salts for the bath Open 8:30 - 4:30 Daily Closed Thanksgiving and Christmas Day 17171 Sir Francis Drake Blvd., Inverness • 415-669-1149 The Left Bank, LB Steak. WINTER 2013 • FLOURISH 25

Articles in this issue

Archives of this issue

view archives of Flourish Magazine - Winter 2013