Light-As-Air Limoncello & Berry Mousse

Here is the dessert recipe I learned at Rustico Cooking.  It's a perfect treat to make for your Valentine! Just simplify the recipe to make as much as you need.

image from here

Light-As-Air Limoncello & Berry Mousse

serves 12

For the limoncello mousse:
1 and 1/2 cups heavy cream
1 and 1/4 pounds Mascarpone (preferably imported Italian)
2/3 cup sugar
2 tablespoons Limoncello
Grated zest of 1 lemon

To layer:
2 cups water
2 cups sugar
1/3 cup Limoncello
24 ladyfingers
4 cups mixed berries (raspberries, strawberries, blueberries, and blackberries; hull and halve the strawberries)
12 mint sprigs

Make the Limoncello mousse:
In an electric mixer, beat the heavy cream to soft peaks. In a large bowl, beat the Mascarpone with the sugar, the Limoncello, and the lemon zest until perfectly smooth. Fold in the whipped cream, being careful not to deflate it.

To layer: Combine the water and sugar in a small pan over a medium flame; bring to a gentle boil and cook until the sugar is dissolved. Cool, then stir in the Limoncello and pour into a rimmed dish. Dip the ladyfingers into the Limoncello mixture, allowing them to soak up the syrup for about 10 seconds each; drip off excess soaking liquid. It is important that the ladyfingers become soft and wet from proper soaking, or the dessert will be dry and insipid.

Layer the Limoncello mousse, berries, and ladyfingers in each of 12 wine glasses, making at least 2 layers of each and finishing with a layer of berries. Refridgerate, covered, for 2 to 24 hours. When you are ready to serve, garnish the top with the mint.

Enjoy!

until next time,

g

Your Final Text Message

I saw this being passed around the internet and had to share.

I honestly can't remember the last time I drove a car, but I have so many loved ones that do. Please watch and pass along.

until next time,

g

3 Things: Gifts, Gifts, and Mickey

1. Gift ideas for the fellas:

a. Check out this great list of items at J.Crew.
b. Beer of the Month Club. Yes.
c. Plan a fun activity or getaway for the two of you. Make him a coupon that gives all of the details. If you're feeling extra creative, set up a scavenger hunt with hints that lead him to a final clue of what it is.

2. Don't forget your furry friends this Valentine's Day! Check out these gift ideas at Trixie + Peanut!

3. Remember when I told you about how I was so excited to take Greeting Card Design at SVA? Lo and behold, the school cancelled the class at the last minute due to low enrollment.  It was such a sad bit of news. There's nothing like getting your hopes up for something that doesn't work out. As disappointed as I was, those moments are necessary in life. They're a humbling reminder that we must surrender control and know that it will all work out.

After seeing the red flashing CANCELLED across my computer screen, I frantically searched the internet for a similar class and eventually found something in a graphic design department. I impatiently waited for confirmation, but I am now luckily enrolled in Greeting Card Design at Parsons. Did I mention I'm loving it? After only two weeks, I've taken countless notes and have been inspired to think in a completely new way about cards. So yes - it did work out. And I'm so very thankful.

I'm learning what to do - and what not to do.

For example, I used this picture on the front of a greeting card for one of my assignments.

Yes, that is me inside the basket. Let's not talk about the mullet.

It was a Mother's Day card. One that I would apparently be sued for making...

As my teacher said, "Don't f*** with Disney."

Alas, political & other public figures are fair game.

Mickey's forehead is not.

until next time,

g

Goat Cheese Ravioli Recipe

I went to a cooking party earlier this week at Rustico Cooking and learned how to make 5 amazing dishes. I'll be sharing the recipes with you so you can try! Here's the first one:

Crispy Goat Cheese-Stuffed Ravioli with Caramelized Fennel & Balsamic Vinegar Splash

Serves 12
For the fennel and pears:
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus extra for greasing the baking sheets
2 fennel bulbs, tops trimmed, quartered and very thinly sliced (core left on)
3 ripe Anjou pears cored, cut into 1/8-inch-thick round wedges (at least 6 wedges per pear)
*if ripe red-skinned pears are available, use them instead of the Anjou pears

For the filling:
1/4 pound fresh whole-milk Ricotta
1/4 pound young goat cheese
1/2 cup heavy cream, plus extra as needed
Grated zest of 1/2 lemon
12 basil leaves, slivered
1/8 teaspoon freshly ground black pepper

To assemble:
48 wonton skins
1 large egg, beaten to blend
2 tablespoons extra-virgin olive oil

To serve:
2 packed cups wild arugula
2 tablespoons balsamic vinegar
2 tablespoons honey

Make the fennel and pears: Preheat the oven to 425 degrees (preferably set on convection bake). In a plate, combine the sugar, salt, and pepper. In two separate bowls, toss the sliced fennel and the pear wedges with the olive oil and the salt-sugar mixture. Arrange on 2 separate oiled aluminum foil-lined baking sheets in a single layer and roast in the preheated oven until caramelized, about 15 minutes for the fennel and 25 minutes for the pears.

Meanwhile, make the filling: Crush all the ingredients in a bowl with a fork until smooth.

Assemble the ravioli: Arrange half of the wonton skins on a parchment paper-lined baking sheet in a single layer. Brush with the beaten egg. Spoon a bit of the filling in the middle of each wonton skin. Top with another wonton skin, brushing it first with beaten egg, forming a square (place the wonton skin with the egg side facing down so the dough sticks together). Press your fingers to seal the edges well and to gently compact the filling so it spreads out inside the wonton skin. Continue in the same manner, making 24 ravioli in all. Brush the tops of the assembled ravioli with the olive oil and bake in the preheated oven for 10 minutes, or until golden and crisp. *Tip: Use very little olive oil to brush the tops of the ravioli, or they might burn in the oven.

To serve: Arrange one of the ravioli flat on a plate. Top with a bit of the sliced fennel, a wedge of pear, and a handful of arugula leaves. Arrange another ravioli on top, slightly off center to reveal the layered ingredients underneath. In a small bowl, combine the balsamic vinegar and honey until smooth; splash the mixture across the ravioli and serve hot.

Enjoy!

until next time,

g

Valentine's Day Gift Ideas for the Ladies

Here are some ideas & favorites for a Valentine's Day gift for a special lady.

Read: If you are a lady, here are some items to "accidentally" leave up on your computer screen (hint-hint, fellas) or ideas for treating your girlfriends, family members, or yourself!

1. Dogeared

Click here to see their V-day picks.

2. By Boe

Pic from website
Sweetheart Ring - $38

Pic from website
Sweetheart Earrings - $40

Pic from website
My heart necklace - $55

Pic from website
Sweetheart Bracelet - $50

3. Alex & Ani 

Pic from website
How Sweet It Is Expandable Wire Bangle Set - $58

pic from website
Love Is In The Air Expandable Wire Bangle Set - $58

pic from website
You Stole My Heart Expandable Wire Bangle Set - $58

pic from website
I Love Hugs Expandable Wire Bangle Set - $58

4. Kate Spade  

Love Notes Pendant Necklace - $75



pic from website

pic from website

5. Sephora

Viktor & Rolf Flowerbomb Perfume - $29
(travel duo size)

pic from website 

Bliss Triple Oxygen Instant Energizing Mask - $52

pic from website 

Tocca Candle - $36

pic from website 

until next time,

g

Google's Art Project

With Google's Art Project, you can tour the world's finest paintings from your computer at amazing zoom-levels and resolution. Google's virtual tours are from over 17 art museums including the Smithsonian, London's National Gallery, the Met, MoMA, & Uffizi. 

Check out these two videos!

Here is the official website so you can start exploring and even begin your own artwork collection to save & share. Enjoy!

until next time,

g

Happy February!

Update that desktop wallpaper! :)



until next time,

g