MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
MIL MISSION #7: SWEDISH CREAM
“Summer deliciousness in the winter” when you top with raspberry puree made with organic berries from the freezer
See “just wing it” for low fat and vegan ways to enjoy this dessert.
Prep time: 20 minutes
Chilling time: 45 minutes minimum
Servings: 6 - 1/2 C. servings
♥PANTRY, FRIDGE, MARKET♥♥
2 C. whipping or heavy cream
1/2 C. half ‘n half
1 envelope unflavored gelatin (1 T.) softened in 3 T. cold water
1 C. granulated sugar
1 C. sour cream or plain yogurt
2 t. pure vanilla extract
(option) 3 T liqueur or brandy
Prep
Heat whipping cream, half ‘n half and sugar in a heavy saucepan over medium heat. Do not bring to a simmer or boil. Whisk in gelatin; be sure and get into the corners of the pan with a wooden spoon or rubber spatula. Remove from heat.
In a bowl, mix sour cream and vanilla. Whisk into hot cream. Pour into individual martini or parfait glasses. Chill for at least 45 minutes, then cover with plastic wrap.This custard can be prepared several days in advance.
Serving
Top with fresh/frozen whole or pureed berries, sliced or pureed fruit.
♥♥WAYS TO “just wing it”.♥♥ consider substituting
For a lighter dessert, use all half ‘n half rather than whipping cream
Dairy free option: substitute Silk Creamer and Tofutti sour cream
Vegan option: 6 oz. Agar powder (rather than gelatin) silk creamer and Tofutti sour cream. If using Agar, add powder to hot cream and cook at least 1 minute.
(MIL post)
