Katherine in brooklynblog c gastronomie vitam

I admit, that this past Saturday, I woke up at 6:30 AM so I could watch the Royal Wedding. By the time I turned it on, Meghan Markle was just arriving and getting out of the car – perfect timing! The whole thing was so magical and has been making me happy ever since. I think I’ve literally looked at every single photo that exists on Instagram. I’ve been a big fan of Suits since the beginning of the show (and have always been a HUGE fan of Prince Harry) so needless to say, I think they are the perfect match and they are both flawless IMHO. Everything about the entire day was amazing – her dress, Harry looking SO happy, the carriage ride, Meghan’s mother – the list goes on. I’m usually not one to obsess over celebrities, let alone someone else’s relationship, but it seems like the news and lots of stuff going on in the world right now has been so depressing. The Royal Wedding felt like a bright light of joy and love and I haven’t been able to resist paying attention to all of the details. Did you watch the Royal Wedding? What did you think?

Magic has happened and it’s *finally* warm weather in New York!! And I mean warm weather in that a jacket is no longer necessary. Dreams have come true and the angels are singing down on us all. This is one of my favorite times in the city – it feels like everything has come to life and I’ve been making a concerted effort this week to spend as much time as possible outdoors after work (you know, in case next week it’s 30 degrees and snowing).

This weekend I’m planning on making a trip to the Brooklyn Botanic Gardens (as I mentioned in my last post), going to a concert with some friends, and maybe making some homemade palomas – because it is Cinco de Mayo after all! I’m not a big tequila drinker, even though I enjoy a margarita from time to time. My big go-to tequila drink though, is a paloma because I love grapefruit juice. When we were in Mexico the mezcal and tequila there was so delicious and I was trying to take advantage of being there by sampling as much as possible. A paloma I had one night was out of this world! I’m hoping I can recreate it this weekend. Until that happens, celebrate this weekend with these super easy jerk shrimp tacos! Goodnight.

Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.

Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.

Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.

Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

To glaze with "cherry blossom" effect, mix confectioners sugar with milk until smooth. Split into various bowls and add different amounts of pink food coloring to each. Glaze each with a light pink base, and once that layer has dried, lightly brush on other colors with a pastry brush.

This past weekend I decided to challenge myself by doing something new: I ran a 10k in Prospect Park with my sister and dad. I’ve NEVER run a road race before. I always just felt super intimidated by it and self conscious, often opting out instead of joining in with the rest of my family. When Molly found this 10k and my dad decided to do it too, I suddenly felt pressured to join. I felt like I needed to give myself a goal that would motivate me to be active. Every weekend I went on a long run and as the day of the race approached I was so nervous that I wouldn’t be able to finish.

Well, it ended up being something I’m so glad I did! The race was really fun and I had a sudden rush of adrenaline and the first couple of miles felt like a breeze. I just focused on wanting to finish and not caring about how fast I went. Crossing the finish line was so rewarding and it made me realize that if I set my mind to something, I can accomplish more than I think I can. It’s a good reminder to have every so often!

Preheat oven to 375 degrees F. Spread out strawberries on a parchment paper lined baking sheet. Add sugar, lemon and mix it all together so strawberries are coated. Drizzle with balsamic reduction. Roast for about 15 minutes until strawberry juice is flowing. Remove from oven and let cool. Transfer to a blender and mix until smooth.

Combine the rest of the milk, cream, sugar and corn syrup in a large, heavy bottomed saucepan. Bring the mixture to a rolling boil over medium high heat and boil for about 4 minutes. Remove from the heat and slowly whisk in the cornstarch and milk slurry. Bring the mixture back to a boil and cook, stirring constantly until slightly thickened, about 1 minute.

Pour the base into the canister and freeze according to the manufacturer’s directions. Spoon the mixture into a storage container and dollop a few tablespoons of the reserved roasted strawberry puree on top. Gently swirl it into the base, cover the container with plastic wrap and freeze until firm, at least 4 hours.