You need to remember where you have been.
You need to remember where you are.
You don't need to know where you are going.
You don't need to know where you will end up.
Recognize the familiar.
Take advantage of the unknown.
Welcome to my Cup of Cosmos. Enjoy!
(and if you need a second cup, check out my other brewing blogs under my profile)
Tuesday, June 5, 2012
What's Brewing? June.
In honor of Rose Festival–I found this gem in my garden
I am drawing a blank. It happens when you squeeze out every
ounce of your creative juices and are left with a blank slate. It isn’t
forever–but it’s for now.
My current brewing cup is: June
1 A lemon bundt cake–fresh meyer lemons are my
1 cup butter or margarine, softened
2 cups sugar
1 1/2 teaspoons lemon
1 1/2 teaspoons vanilla extract
3 cups all-purpose
2 teaspoons baking
1/2 teaspoon salt
1 cup milk
1 tablespoon grated
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon
3/4 cup sugar
a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating
well after each addition. Beat in extracts. Combine flour, baking powder and
salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour
into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for
60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place
rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake.
Cool completely before serving.
2 Rosemary, cherry and blue cheese stuffed burgers
2 tablespoons coarse or
fine bulgur wheat
1 cup finely chopped onion plus 1 medium onion
sliced 1/3 in. thick
1 pound lean ground beef or bison (90 percent lean)
4 ounces brie cheese, thinly sliced to fit burgers
4 sesame hamburger buns, split
.1. Combine bulgur and 1/3 cup boiling water
in a 2-cup glass measure. Let stand 10 minutes, then microwave until liquid is
absorbed, 2 to 3 minutes. Let cool.
.2. Meanwhile, cook chopped onion in 1 tbsp.
oil in a large frying pan over medium heat until deep golden, stirring often,
10 to 15 minutes. Stir in garlic, scrape into a large bowl, and let cool. Brush
sliced onion with remaining 1 tbsp. oil and set aside. In a bowl, combine
mayonnaise, lemon zest, 1/2 tsp. rosemary, and 1/4 tsp. pepper; chill.
.3. Heat grill to medium (350° to 450°).
Whirl cherries in a food processor until they're finely ground and form a ball.
Add them to chopped onion with remaining 2 tsp. rosemary and 1/2 tsp. pepper,
the salt, and bulgur; blend well with your fingers. Add ground beef and mix
gently but thoroughly. Shape into 4 patties, 1/2 in. thick.
.4. Grill onion slices, turning occasionally,
until well browned, 10 to 15 minutes. Grill burgers, turning once with a wide
spatula, until they no longer stick to grate and grill marks appear, 10 to 12
minutes total; about 2 minutes before burgers are done, top them with brie and
grill the buns.
.5. Spread buns with mayonnaise; add lettuce,
burgers, and onions.
.*I like to use blue cheese instead of brie
and I leave out the garlic:)
3 A visit with old friends
4 2 large thunderstorms
5 2 perfect runs down on the waterfront
6 1 good book: Infidel by Ayaan Hirsi Ali
7 Lyle Lovett and His Large Band– playing in the
8 Spring Cleaning–going through heaps of papers,
junk and stuff