San Francisco has handed me some winter sorbet weather recently: very sunny skies, and strong but warm winds.
Back when I lived in Los Angeles, we called it Santa Ana winds, but I don’t think the same lingo applies to Northern California. Up here, people call it earthquake weather. But that’s a bit over-dramatic and scare tactic-y for my taste. Hence, I’m calling it winter sorbet weather.
While raspberry zinfandel sorbet absolutely knocked it out of the park for Thanksgiving dessert, I must admit I might never have gone down that road had I not first experimented with the overabundance of Warren and Bosc pears I received courtesy of Frog Hollow Farm.
In an effort to ensure they didn’t go bad, which is a problem I constantly face with pears even though I love the juicy fruit, I put some to use in a sorbet.
My inspiration came from a scoop of pear sorbet I had enjoyed a little over a year ago in Paris on a brisk Autumn day. It wasn’t too sweet, but tasted exactly as I imagined a juicy, frozen pear would. (more…)
Mother Nature, your recent weather shenanigans have put me in an awkward position, alcoholically speaking. When San Francisco weather turned predictably frigid at the end of October, as it has done for all of the past five years I’ve lived here, I officially went into fall and winter mode. I made an Oktoberfest-inspired potato and bratwurst salad; and I baked a gorgonzola-crusted pear tart; and I lunged head first into butternut squash season; and I embraced hearty grains and winter greens; and I even purchased some apple brandy on a particularly bone-chilling day so that I could make a nice warm beverage to enjoy in front of the fire that evening. Then the Giants won the World Series, and suddenly, we’ve reverted back to Indian summer. And actually, it’s been even warmer than early September through late October. It’s been downright hot and incredibly sweaty. Need I remind you it’s November?!? How am I supposed to use the 7-pound sugar pie pumpkin I invested in when my apartment is blazing hot without even turning on the oven or stove? And more importantly, what will become of that apple brandy, which I longed to pour into hot apple cider and other cold weather cocktail concoctions?
This is all particularly frustrating to me because I’m a planner by nature. One look at my Google calendar will show you that I plan weeks and even months – and sometimes an entire year – in advance. That look will also reveal that I am serious about organization; you’ll see I’ve got not one, but five different calendars within the Google calendar: social/travel; birthdays; professional; deadlines; and Bar Method. (Yes, Bar Method has an entire calendar to itself. And it’s fabulously pink.) I probably have a problem. But I can’t help it, and it keeps me very aware of what I’m doing, where I’m going, who I’m meeting, and when all of this is occurring. Some might call me “thoroughly organized and incredibly detail-oriented;” others might go with “crazy.”
Either way, when I buy something like apple brandy, I expect to use it. For winter drinks. Maybe even for winter cooking. But I just can’t drink brown booze when it’s 80 degrees out. (more…)