kimmie nguyen:

made me smile

Lavender and honey marshmallows to help you be cozy this season, via A Beautiful Mess.

 

1/3 cup powdered sugar
1/3 cup corn starch
1 cup water
1 teaspoon lavender buds
3 packets of gelatin (each packet contains 1/4 ounce)
1 1/2 cups sugar
3/4 cup light corn syrup
1/4 cup honey
1/4 teaspoon salt

First steep the lavender buds in 1 cup hot water for 3-5 minutes. Taste and see if the lavender flavor is strong enough for you, if not steep for longer. Strain with a fine mesh strainer. In the bowl of a mixer (with the whisk attachment on) combine the 1/2 cup of the lavender water with the gelatin packets. Allow this to set for 10 minutes.

In the meantime, in a pot combine the sugar, corn syrup, honey, salt and the remaining 1/2 cup lavender water. Cook over high heat, stirring to dissolve the sugar. Heat until the mixture reaches 240°F (you will need a candy thermometer). Turn your mixer (with the gelatin in it) on low and CAREFULLY pour the hot sugar mixture into the mixer as it runs. I always use my splash guard during this step, you don't want to get hot sugar on you! Once you've added all the sugar mixture turn your mixer on high and beat until white and fluffy (7-10 minutes).

While that runs whisk together the powdered sugar and corn starch. Spray a baking pan (rectangular or square depending on how fluffy you want your finished marshmallows to be) with non stick cooking spray. Sprinkle on the 3/4 of the powdered sugar mixture. Once the marshmallow batter is ready pour into the prepared pan and dust the surface with the remaining 1/4 of the powder sugar mixture. Allow to set overnight.

The next day simply remove your marshmallows from the pan and use a pizza cutter (or cookie cutters if you want to do shapes) to cut up your marshmallows. Serve in hot chocolate or try making fancy s'mores.

Big Food, Small City

With the closing of classics such as Bacar and Aqua, food critics cited the flailing economy for taking a toll on dining in San Francisco. Perhaps true but I believe food in San Francisco to be defined less by the big stars and more by the small endeavors in perhaps grittier parts of town. Similar to our tech scene, the restaurant mix here is full of starlets who are innovative, hip and perhaps off the beaten path. It's a myth that eating well has lost its way in this city. This past year has seen an influx of many new restaurants, several of which have made their way to the top of my list. And while I try to write my food reviews on Yelp, this wrap-up post seemed perfect for closing the year out on my blog.

Plus there's no better time than the holidays for a reminder about taking your beloved (or me) out to one of these yummy spots. ;)

• Sons & Daughters: Chefs Teague Moriarty and Matt McNamara are of the new breed of 20-somethings bringing Bay Area farm-to-table cooking in avant-garde style. Current favorites on the menu include Lamb Tartare in grapefruit parsnip & chervil, Abalone with burdock, root celery & castelveltrano olive, and Seared Foie in orange quince, ginger oats. The decor has a touch of old victorian goth with dark walls, sparkly chandeliers and studded, leather backed chairs. Lovely.

• Local Mission Eatery: I once dated a guy who lived just around the corner from this restaurant, though at the time the space was a tobacco and clothing shop. Needless to say it's a welcome addition to that area of the Mission with eco-friendly decor that keeps the building non-descript from its neighbors. The restaurant serves a locally sourced Cali-style menu that changes regularly. The soups are seasonal and a must-try. While the menu isn't large, there are options for meat and veggie lovers alike and the share plates are perfect for date night.

• Bar Agricole: A modern urban tavern just doors down from the alterna-music venues, DNA lounge and Slim's. There's an enclosed patio out front with heat lamps but I prefer sitting indoors at the bar, sipping on signature cocktails and people watching. The kitchen is open until 1am so it's a great place for drinks and apps late night. While not on the menu any longer, they were serving an uni spagetti that was delish.

• Barbacco: Last month I dined here three times for lunch and twice for dinner. Granted I work just a few blocks away, it's the food not the convenience that I return for. You'll find moderately priced Italian fare including pork meatballs with raisin and pine nuts in tomato sugo and classic Bolognese ragu in silky house-made pasta. Though my favorite has to be the balsamic glazed brussel sprouts. Yum! It's a bustling place to dine at which makes coversation almost impossible for groups larger than four.

• Commonwealth: This polished urban eatery took over an old taqueria joint on Mission and 18th Street. Known for innovative and progressive fare (think squid & pork belly salad and sea urchin with sweet potato tempura) in both a tasting menu and a la carte items. The six-course tasting menu is only $60 from which $10 is donated to a local charity. I recommend trying the tasting menu to get a breadth of everything.

• Wexler: American BBQ: Scotch Eggs, Cornmeal Crusted Skate, Wexler's Plate of Pork (pork done three ways), New Orleans Shrimp boil, Bourbon Banana Cream Pie. And according to my friend, the ceiling structure looks like the inside of a vagina. Enuff said.

*photos (top to bottom) courtesy of: tablehopper, sf eater, dailycandy

Bakon Vodka

via imjustcreative.posterous.com

Kind of wish I thought of this first. As you know, everything is better with bacon.