I had intended to make this, our second post back after a long hiatus, about some of the REAL reasons we took such a long sabbatical (not just laziness) but it just doesn’t seem right.
Reason being, in the early morning of January 29nd, I found out I lost one of my absolute dearest friends. Her name is Elle and my heart is broken.
I can go on and on about all the lives she has touched, the wonderful things she has done, the sweet jewelry she has made and the delicious food she has cooked (She had an amazing food blog called Elle’s New England Kitchen). I can tell you all about her loving husband, her beautiful children, her darling corgis, her rescued cats from Turkey (you heard that right kids, Turkey.) I can wax poetic about her for hours. Probably even days. But I find myself falling silent when people who didn’t know her like I did ask me about her.
All I can mouth is she was one fucking amazing friend.
And then my heart weeps.
Till then, know this. This earth. The lives on it. My life. Have all changed because of knowing her. And we shall all change from losing her. The one simply known as Elle.
I am a firm believer that out of every darkness comes light. And I can already see it. I won’t disappoint you dear friend. Me and my fierce creatures shall carry on the way only you could have dreamed.
Only seems fitting I should wrap up this post with a Scoop-a-Palooza recipe.
This one was in our yearly World Class Beer calendar a couple years ago. (The calendar is full of recipes that all include beer.) Anyway, during one of oh so many conversations Elle & I had about our obsession with ice cream, and scoop-a-palooza (our blog ode to ice cream if you will) the subject of beer ice cream came up. And cider sorbet. And if I recall correctly, the conversation ended pretty quickly after that so we could run to the store and get fixins for such delectables. For her, Woodchuck Draft Cider Sorbet. For me, this Hard Apple Cranberry Sorbet.
I never knew what her’s tasted like and she never knew mine. I like to think they would have tasted wonderful together. A sorbet that could take over the world.
Hard Apple Cider Cranberry Sorbet
2 hard apple ciders
1 pound fresh cranberries
1 3/4 cups of granulated sugar*
2 Tablespoons Gran Marnier or Cointreau or Curacao (Or your favorite orange liqueur)
In a heavy bottomed sauce pan bring the hard cider to a boil. Add the sugar and stir till dissolved. Add the cranberries and let simmer, stirring occasionally, until the cranberries burst (10-15 minutes). Remove from heat and add the orange liqueur.
Puree’ the cranberry mixture until it is as smooth as you can get it, discarding any stubborn solids.
Cover and refrigerate until cold, about 4 hours (overnight is best).
When ready to process, remove from the refrigerator and give it a quick stir to bring the mixture together and then follow the directions for your manufacturer’s ice cream maker.
*(This may be altered slightly depending on the sweetness of the cider you choose.)