Recipes

Smoky Beer Sangrita

May 24, 2014 by elana 6 Comments

Memorial Day weekend kicks off the official start of grilling season. It also kicks off cut off shorts season and burn until you look like a lobster season. It’s a season of magic.

In my efforts for making your drinking experiences more efficient this summer, I will have a bunch of upcoming recipes that are batched for your convenience. Take 10 minutes the night before, or first thing in the morning, to put together the bases, and then top off as needed day of. Easy.

First up is a drink I made for Serious Eats (guys, drinks is no longer its own site, it’s incorporated into just one big Eats site now, so don’t get confused) where I use BEER as the alcohol base. Yes, yet another beer cocktail on this site for the year. It is the topper for a spicy, smoky sangrita-like base that you can make ahead of time.

Sangrita-like might be stretching it; it’s really just sangrita made with a bunch of delicious citrus with a dollop of harissa. Not familiar with harissa? If you like spice and smoke you’ll like this peppery paste that has its roots in North African cuisine. It’s not normally used in drinks, but I love the extra level of spice it adds. Also, a little goes a long way, so you can keep it around to experiment with food later.

Usually, sangrita is just the sidekick to a shot of tequila, but I love the rich flavors of tomato and citrus so much I thought it deserved its own spot at the bar (or backyard BBQ) as a cocktail. Since it’s a low alcohol drink, you could easily sip on these all afternoon, playing horseshoes or whatever it is people do outside.

Sangrita Base

1/2 teaspoon harissa, or more to taste
8 ounces tomato juice
6 ounces freshly squeezed juice from about 2 grapefruits
1/4 teaspoon freshly ground black pepper
4 ounces freshly squeezed juice from about 2 oranges
1-1/2 ounces freshly squeezed juice from 2 lemons
2 ounces freshly squeezed juice from 2 to 3 limes

For Your Cocktail

Grapefruit wedge
Coarse smoked sea salt
4 ounces Sangrita Base
4 ounces Sculpin IPA, or any hoppy IPA

To make the base, in a pitcher, whisk together harissa, black pepper and tomato juice. Add grapefruit juice, orange juice, lemon and lime juice. Stir to combine. Refrigerate for at least 2 hours, or up to 8 hours maximum.
To make the cocktail, wet the rim of a highball glass with grapefruit wedge, dip moistened edge in smoked sea salt. Add ice and 4 ounces of the sangrita base. Top with 4 ounces of IPA. Garnish with grapefruit wedge and serve.

Citrus is an ideal match for a hoppy IPA. The Sculpin IPA from Ballast imparts a lot of grapefruit and lemon in the flavor, as well as in the aroma, which not only compliments the tomato-citrus base, but also adds some needed bitterness to round out the drink. With beer cocktails, the effervescent quality will significantly lift a heavier based drink which can sometimes seem like a challenge to drink. It can also provide a smoother, creamy texture, making the drink feel more like a â€œcocktailâ€ and less like juice (or in this case Gazpacho). If the Sculpin is not available in your area, look for a beer with this kind of citrus profile. And at the end of the day, if you run out of the base, this beer pairs excellently with barbecue too.

MxMo: Vegan Cashew Milkshake with Quick Infused Vanilla Bourbon

May 19, 2014 by elana 7 Comments

I was never a milkshake kinda kid. Also, cereal milk was vile to me. An ideal treat growing up was either bizarre exotic fruit (to which my mother “treated” us to starfruit and kiwis until we learned about processed sugary goodness) or peanut butter cups once I hit grade school. Now I feel I cheated myself out of half a lifetime of milkshake goodness. So naturally I am making up for missing out on them in full force, now that I can either drive myself to get one, or in this case, make one. One that is kinda unconventional, and well, has booze in it.

This month I hosted the online gathering of cocktail enthusiasts (in this case an all-inclusive term since we have everyone from the novice to the seasoned bartender here) called Mixology Monday and gave everyone the theme of NUTS. You can read the original post here for more info. Last time I hosted the overachiever in me kicked in and I came up with a couple of fun cocktail ideas. This time around, life threw me a curveball so you guys only get one entry. It’s not even a cocktail, but as you might have guessed from the intro and title, it’s an adult milkshake. But hey, I made the damn milk from scratch!

Like many of my posts, this recipe has multiple steps and takes several days to do. So feel free to swap out the cashew milk for a milk of your choice, or better yet, an ice cream and milk of your choice. The vanilla bourbon though is too good to pass up, so just make a larger batch and keep it around for later use.

Cashew-Oat-Cinnamon Milk

slightly adapted from Joy the Baker

1-1/2 cups raw cashews
3 cups of water for soaking
1/2 cup old-fashioned oats
1-1/2 teaspoons ground cinnamon
3 cups filtered water
3 tablespoons honey

Place raw cashews in a clean bowl and top with 3 cups of water. Cover with plastic wrap and let sit overnight, or for 8 to 12 hours. Once soaked, drain the cashews and run under cool water until clean and the water runs clear. Set aside.
Grind oats in the spice grinder until oats turn into a fine powder. If you donâ€™t have a spice grinder, you can also grind oats in the blender.
Combine oats, cinnamon, cashews, filtered water, and honey in the bowl of a blender. Cover tightly and blend on low speed, increasing to high speed, until smooth.
Place a fine mesh strainer over a large bowl lined with a single layer of cheese cloth. Pour half of the cashew mixture into the fine mesh strainer. With a spatula, work the liquid through the strainer. Continue to strain the milk until all of the liquid has passed through the strainer. Solids can be discarded.
Set milk aside if continuing, or transfer to an airtight container until ready to use.

The Milkshake

(makes 2)

2 cups cashew milk (recipe above)
4 ounces Four Roses Yellow Label Bourbon
1 large Vanilla Bean, organic if possible
cinnamon and luxardo cherry for garnish

Measure out 1-1/2 cups of the cashew milk and freeze into cubes 4 hours up to overnight.
In a small sauce pan, combine the bourbon and vanilla over medium high heat. Bring to a simmer and then reduce heat to low, covered, for 10 minutes. Remove from heat and continue to steep for an hour. Strain mixture and set aside.
In a blender container, combine bourbon, frozen cashew milk and cold cashew milk. Blend well for one minute (more or less depending on the power of your blender) until the cubes are broken up and the consistency is slushy but not solid.
Transfer to two glass, top with a sprinkle of cinnamon and a cherry.

Aroma of cinnamon and vanilla with hints of earthiness. Wonderfully nutty flavor with just a hint of the bourbon. I upped the sweetener from 2 tablespoons of agave to 3 of honey because I wanted an additional amount of sweetness here, but it’s still not overwhelmingly sweet. If you prefer this even more dessert-like, might I suggest some bourbon salted caramel sauce?

Can’t wait to see everyone’s submissions for this month! And as always, a big thanks to Fred for keeping MxMo going, and for letting me host again.

Not-so-classic Strawberry Rhubarb Fizz and making blogging a business

May 14, 2014 by elana 3 Comments

It’s one thing to feel inspired and be compelled to create, and then there’s the “oh crap, this is a business too and I have to find out about federal tax numbers” side to running a website full time. If you asked me what the scariest thing I’ve done in the past 6 months was, almost instantly from my mouth I’d spit out that clicking send on creating my LLC was it. That was a terrifying moment in my life; it made all of this REAL.

Now, before I get the onslaught of questioning smirks, let me clarify that just posting blog posts on here is not the whole of my business. If it was, there would be posts every day and my liver would need to get replaced every other year. I freelance outside of this space, write for other publications, create custom cocktails for parties and private events and sometimes even for people I never meet over the internet. Also, soon, like in less than a month, the first monthly Tiki of yesteryear inspired Supper Club starts up (if you’re in Los Angeles, sign up here for details). In just 5 months my life went from a steady 9 to 5 to a hodgepodge of randomly occurring activities that on most days feels out of control.

When you go from having a boss to being your boss you need to try not to crack up… daily.

You also need to get an editorial calendar, consider your brand, and try and put pants on by 11am. This past week, again, I took in a wealth of information in the form of a conference. This time my focus is on being a business lady. Can I mention how much I love the hashtag #bizlady? No? Move on? Ok.

Creating an LLC, was a big, big, big step. And then you move on and the next step is getting serious about having and maintaining a business. Did I know about incorporating and pass-through sole proprietorships last month? No. But now I do. Did I give a second to consider creating a media kit to send out to potential advertisers and sponsors? No. But now I’m on top of that. If you want to get serious about business, the worst thing you can do is be in the dark on these things. Then you’re just sitting around in yoga pants at 2 in the afternoon hating on people and that’s not a good look for you.

Attending an online conference is almost as exhausting as attending a face to face conference, especially if the information being presented to you is relevant and makes your brain work overtime. It also means you’re sitting in a chair trolling the internet between classes catching up on missed tweets and the fact that everyone else has access to rhubarb except you. Seriously, what the hell?

This recipe bordered on being an Instagram photo and just another “Cocktail Quickie”, except I was muddling the strawberries and thought to myself: it deserved its own post. Also, this was the only way it seemed I would get rhubarbs up onto this site.

1-1/2 ouces G’Vine Gin*
3 medium strawberries, hulled and quartered
1/2″ ginger, peeled and sliced
4-6 ounces Dry Rhubarb Soda

In the bottom of a shaker, muddle strawberries and ginger. Add gin and ice. Strain into a highball glass filled with ice and top with soda.

Slight bite from the ginger and a pop of berry flavor to start with a whole lot of effervescent rhubarb. This gin is unique in that it is grape-based and has the most wonderful floral aroma and flavor. It all combines into a refreshing, spring-y cocktail.

Keeping some good quality sodas on hand means instant boozy refresher, FYI. Keep cool everyone!

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit theÂ AboutÂ page.

The Auld Draper and starting out small with a home bar

May 13, 2014 by elana 1 Comment

Note: this post has nothing to do with Don Draper, but there are some real life drapers involved in the creation of the below cocktail. Ok, let’s continue.

One question I get asked pretty often is: How do you stock a home bar if you’re getting serious about making craft cocktails at home? If you have unlimited funds, then no problem, buy the liquor store. However, for most of us, this isn’t an option. I got started small. Every time I went to pick up a staple ingredient, like a bourbon or some more gin, I’d also pick up a bottle (or two if the paycheck was stretchy that week) of something unfamiliar to me, a liquor I hadn’t used or heard of. Before long, I had started to amass a decent amount of liquors that I could call upon when the time deemed it necessary. Now, I had also made a list after combing through some cocktail books first, and also checked on what brands to avoid, so if I picked up a bottle that cost me , I wasn’t going to be sad at the quality or taste (well, there were a few that took a bit to get used to. Canton, I’m looking at you!).

That’s how I ended up with a bottle of Byrrh. It was on the list of “to buy” although, long forgotten as to “for what”. Recently the folks at Serious Eats had me come up with a simple to make cocktail recipe, and I thought that perhaps I should try the Byrrh out in it. You can read more of the article, over here. Did you know the Byrrh is really old? And was created by a couple of brothers who were also drapers? History! It’s fascinating!

Ready for a drink now? This one is pretty easy, and more crafty than some of my recent drinks.

2 ounces dry gin, such as Caorunn Scottish Gin*
3/4 ounce Byrrh
3 dashes orange bitters

Flamed orange peel for garnish

Add gin, Byrrh, and bitters to a mixing glass. Fill 2/3 full with ice. Stir until well chilled, about 20 seconds. Strain into a rocks glass filled with fresh ice. Garnish with flamed orange peel.

Caorunn Scottish Gin provides a clean, dry, and slightly spicy framework for Byrrh’s bitter nature. The citrus notes from the gin accent those found in the Byrrh, and the drink gets an added touch of bitter citrus from orange bitters and a flamed orange peel. The complete cocktail is a perfect balance of sweet and bitter with a rich texture that lets you linger.

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit theÂ AboutÂ page.

Mother’s Day Cocktail Roundup

May 10, 2014 by elana Leave a Comment

Both my mother and mother-in-law are not big drinkers. So imagine this roundup more for those of you who have a booze lovin’ mamma. Or spend an afternoon at the club making the boys fetch you drinks while you never get around to playing tennis. Or better, perhaps, these are for the sons and daughters having to endure hours on Sunday being told you’re not coming around or calling enough. Yes, these drinks are for you.

Burnt Sage & Blackberry Sangria. One for you, one for mom. Or two for you.

Pitcher drinks mean all day drinking. Try this Â Apple and RosÃ© Sangria with Sunday brunch.

Need something quick but fancy? Try this Sparkling Hibiscus Cocktail, takes but a second but super pretty to look at.

Sparkling Wine. Watermelon. Limoncello? What’s more impressive sounding than that? Whip up some Salty Melon Cocktails. They’ll be perfect with your edible fruit basket.

Need more pink on Sunday? Electric Pink Fields is ALWAYS a winner.

And if you just need a stiff drink. Have a Smoky Manhattan.

Your Cinco de Mayo Roundup

May 3, 2014 by elana Leave a Comment

Time to whip out those tiny velvet sombreros!

Am I really going to introduce a brand new and innovative Margarita recipe today? Nope. Right now you can search any number of food sites and see 60 different ways you can customize your Cinco de Mayo drink. Sometimes it’s hard to feel innovative. However, what I can do for you is make it easy to find all the drinks on THIS site that you might like to have this weekend, since you’re already here.

Let’s just start with last week’s Hibiscus-Tequila Cooler. It’s in a pitcher and no one can tell how many you’ve had until that pitcher is empty.
And then, really, who’s going to say anything?

Â Mangoes and mezcal and chile peppers. Come on. You need this today.

If you want to be lazy, just throw a bunch of stuff into a blender. This will work for you.

If you have a lot of time on your hands, get creative with this hibiscus, vanilla-salt, inside-out take on a Margarita.

And if you just have to have a regular Margarita, here’s my favorite take on one with smoked salt and mezcal.

Blueberry Basil Smash or, how I stopped worrying and just made a damn cocktail

May 1, 2014 by elana 11 Comments

Do you ever look over a cocktail recipe and think to yourself, this is too intimidating? Or maybe, I have no idea what any of these ingredients are! Sorry, I’m sure looking through this site some of you may have had those exact reactions. Although I like to challenge myself, because challenges build character or whatever, sometimes I just want something I can throw together and still think it looks delicious but wasn’t a hassle to make.

Sometimes I need to stop over-thinking these recipes.

This past weekend I challenged myself waaaaaay out of my comfort zone and went away for a few days to a food blogger conference (Big Traveling Potluck). Just so all of you cocktail bloggers know, we are under the vast umbrella that is food blogging (so if you get the chance, GO). Also, when you attend these things, chances are there isn’t another one of you around; you get to feel special in this weird, incestuous, high school-like cliquish group. I may be overstating that sentiment, but it’s close.

After getting over the initial I-don’t-know-anyone-here anxiety, people will just inherently feel pity on you and strike up a conversation. But the following day you can get over yourself and start having real conversations with people who all share the same passion and business questions you do. You can talk about blogging without wondering if the other person thinks you’re a hack or ask questions about CPCs and other acronyms that you’ve already forgotten what they stand for. What struck me as funny, was that there was this underlying anxiety everyone wanted to share: to slow down, give yourself some air to not feel in competition with the THOUSANDS of other people vying for the same internet space; but no one had any kind of answer. Regardless of what you were blogging about, there is always someone else you think you need to beat. Thinking about this sucks the fun out of creating for your site (at least for me…maybe you dig it).

After 3 days there I abruptly felt like I had been given my own answer: get out of your headspace and just make a damn drink. If your content speaks to people, they will read it regardless of whether it’s complicated or not. And if you’re not happy with what you did, don’t publish it. Move on to something else.

This conference may have been a tad more personal than some of the larger ones out there. There was probably way more crying (in public) and more opportunities to talk one-on-one with everyone, but for me, it helped clear out some mental blocks that I had been dealing with lately. I’m not seeking out challenges with any regularity, but I find that conquering one at least every once in awhile gets me motivated again.

Also, I appreciate you guys for visiting this site.

So, onto the drink. Basil and blueberries are not an uncommon flavor duo, and frankly, you could probably do an internet search and find some similar recipes. However, today this is what I felt like sharing with you all and what I wanted to make with ingredients not uncommon, and definitely readily available. I also wanted to make a good-looking garnish; I can never leave well-enough alone.

4-6 basil leaves
small handful of blueberries (like, 10 or so)
1/2 ounce freshly squeezed lemon juice
1/4 ounce simple syrup (more or less to taste)
3 ounces gin, Citadelle Reserve used here*

Garnish: 3 blueberries, 2 basil leaves, lemon zest

In the bottom of a double rocks glass, muddle basil, blueberries, lemon juice and simple syrup. Add about an inch of ice, stir, and add gin. Fill glass with more crushed ice. Zest lemon on top of ice and garnish with blueberries and basil leaves on a cocktail pick. Straw is optional.

Basil and lemons florals for the initial aroma. There’s a nice sourness to this that is picked up from the lemon and blueberries. The basil is subtle, but present, adding earthy, vegetal qualities while the gin adds a kick of flavor from the barrel aging. The rich, spicy gin brings the “lightness” of the other ingredients down a bit making the cocktail more robust.

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit theÂ AboutÂ page.

Hibiscus-Tequila Cooler

April 23, 2014 by elana 4 Comments

As much as I love throwing together some cocktails when a friend or two stops by, when a small crowd starts to gather I freeze up, spill liquor all over the place and add salt when it should have been sugar. That’s why I love pitcher cocktails for crowds at my house. Besides turning to all thumbs, I’d rather be mingling, drink already made in my hand, then trying to mix and half listen to a story being told to me. Anyone else like this?

Spring and Summer tends to pack the weekends with parties, and this bright, floral pitcher cocktail is just SO refreshing and delicious you could serve it at least a couple of times before changing it up. Now, I know this is calling for limes. Don’t let that ingredient mean you’re passing this up! You can easily switch out the lime for other citrus combinations;Â grapefruit and lemon, kumquats, tangerines… as long as you get a fragrant, slightly sweet and not too sour flavor.

Another nice fact about pitcher drinks: they can mostly be assembled beforehand and topped off before the party starts. Less stress this summer; you are welcome.

Note: my pitcher is on the small side, serving about 6. If yours is much larger this can easily be doubled (or hell, tripled). And be careful with the hibiscus! This little flower goes from tangy to bitter super fast so don’t walk away and forget about it when you’re steeping.

Hibiscus-Lime Syrup:

1/2 cup sugar
1/2 cup water
1/3 dried hibiscus flowers
zest from one lime
2 ounces lime juice from 2-3 limes

Over medium-high heat, bring sugar and water to just under a boil. Remove from heat and add hibiscus and lime zest. Stir, cover and let steep for 15 minutes. Strain, let cool and add lime juice.

For the drinks:

1 lime, sliced thin
1 cup hibiscus-lime syrup (recipe above)
1 cup tequila, Herradura Tequila Silver used here
2 cups tonic water, chilled

For the drink: In a pitcher, add lime slices, syrup and tequila. If not using right away, store in refrigerator. Otherwise, add tonic water and stir to combine. Serve over ice with lime wedges.

Tart and tangy, the hibiscus-lime mixture provides a lift to the vegetal nature of the tequila. The tonic gives a hint of bitter and sweetness to the final drink, along with a nice effervescence. If tonic is too overpowering for you, club soda can be substituted.

I originally posted this recipe on the Serious Drinks site.

MxMo: La Marina

April 20, 2014 by elana Leave a Comment

This month’s Mixology Monday cocktail challenge is an interesting one because, well, there is NO alcohol in the drinks.Â Scott of Shake, Strain, & SipÂ has themed this month “Temperance”, and you guessed it, it’s a Teetotaler’s delight around these parts.

With the warmer months approaching, I’ve been craving light, fruit-based drinks lately. And maybe the occasional spritz or two. With the baskets of berries pouring into the farmer’s markets (pretty much my favorite time of year), I decided to make the base of this drink with juicy, local strawberries.

Farmers markets here are pretty diverse. I’ve been introduced to multiple varieties of strawberries, and one of my favorites is the Seascape kind. Sweet, but not too much so; it’s my ideal strawberry flavor. That said, here you’ll need to taste for sweetness. There is some from the strawberries and tonic, and a sweet and savory note from the orgeat, but if you like your drinks even sweeter, then feel free to add a drop of simple syrup.

3 medium sized strawberries, hulled and quartered
3/4 ounce freshly squeezed lime juice (or white grapefruit juice)
1/4 ounce orgeat
4 ounces Fever-Tree Indian Tonic Water

strawberry slice for garnish

In the bottom of a highball glass, muddle strawberries, juice and orgeat. Add ice 2/3 up the glass and top with tonic. Stir gently to combine and garnish glass with strawberry slice.

Uniquely both sweet and savory with lots of fruit forward bubbles. A straw in this case is optional as you might find the chunks of strawberries get caught up in it. The almond from the orgeat has a slight bitter edge that contrasts nicely with the sweet fruit flavors. It’s a needed element here to round out the drink.

Thanks to Scott for hosting this month and Fred for keeping this party going.

Make It: Chocolate Smoked Porter Mousse

April 17, 2014 by elana 2 Comments

Beer doesn’t make too many appearances here, so when you see it in the title, expect it to be special.

Today I thought I’d try and get a recipe in before a holiday arrives, kinda a big deal around this site. For me, Easter has always been about the baskets of candy. Although I may have been raised Catholic, I jumped ship from that a long time ago and now Easter is another holiday associated with a big family meal. And chocolate. Lots and lots of chocolate.

For this recipe I teamed up with a friend of mine who recently joined her Dad’s business… of MAKING CHOCOLATE at Kakao Berlin. How cool is that job? Kakao Berlin is a non-GMO chocolate company that sources beans from all over the globe and is crafted in Germany, the land of chocolate and beer. She gave me some chocolate to try out and I settled on a nice semi-sweet 64% (Stuttgart). If you want to go darker the 75% (Brandenburg Dark) is fab too. Oh? What are we making today? BEER MOUSSE!

The unlikely suspects.

I was introduced to the many uses of beer by an old work colleague of mine several years ago. He was the type making cheese and beer in his apartment before you started hearing about everyone making their own cheese and beer. He introduced me to beer ice cream floats and beer mousse among other other recipes. The beer mousse here is made from scratch (unlike the first version I ever tried using a can of powder. It was gross; don’t do it.) and it’s super easy to whip up, although you’ll need 3 bowls. Sorry. Ask your significant other or roommate to be on dish duty with promises of fluffy chocolate mousse with hints of smoky beer. Watch how quickly they wash those bowls.

Also, a big thanks goes out to Jackie a.k.a.Â the Beeroness, who helped me with this beer and chocolate pairing. She has a chart; go check it out. The beer that worked the best here was Epic Brewing’s Smoked Porter. The smokiness is more aggressive than Stone’s Smoked Porter, so take that into consideration when making this. I tried a few chocolate stouts too, and found it a bit redundant to put into chocolate. The best part is that you don’t use too much beer in the dessert, so when it’s done you can “pair” the rest of the beer with the mousse. It works.

Couple of tips: don’t go too stiff on beating the egg whites or the cream. I did that on the first batch and sadly it did not incorporate well into the chocolate and looked weird. Tasted great so I ate it all, but, alas, not photogenic. You also don’t need a double boiler to melt chocolate. A sauce pan with about an inch of water simmering with a heat-proof bowl over it works great (and is my way). If that doesn’t work for you, very carefully try the microwave version. You just need to watch that and melt in small time increments since it will easily burn.

Adapted from Chow.com
6 ounces semi-sweet chocolate chips, callets, or chopped from a block, Kakao Berlin 64% Stuttgart used here
1/4 cup Epic Brewing Smoked Porter
3 egg whites at room temperature
3/4 cup cold heavy cream

Fill a sauce pan about 2″ with water and place a heat-proof bowl over the top. When the water is simmering, add chocolate and beer. Start stirring to combine. You want the end result to look glossy. At that point remove from heat and set aside to slightly cool.
In a separate bowl, beat the cold heavy cream until firm, but not stiff peaks form. A chilled bowl will help move this along. Fold the cream into the chocolate/beer mixture.
Lastly, beat the egg whites until firm, but not stiff, peaks form. Fold in half of the eggs, and then stir in the rest gently.
Chill mixture until ready to serve, at least 30 minutes.

*If you’d like some homemade whipped cream for this, beat together 1/2 cup of cold heavy cream, 1/4 teaspoon vanilla extract and 1 teaspoon of superfine sugar until you reach desired consistency.

Not too sweet and richly chocolate with hints of the smoked porter. The mousse firms up quite a bit in the refrigerator and gets a more ‘dense’ consistency to it the longer it sits. So, if you want a more delicate, light as air dessert, eat it out of the bowl.