WINTER 2008

At Play
Pg 70 - The Hip Hostess

Eat, Drink, Savor

Indulge your senses with one of these heavenly combinations.

Temptingly Light
For a nice wallop of caffeine and a fresh twist on iced tea, start with Ginger Peache from Mighty Leaf. The oversized bag makes a gallon of tea and, sweetened with a couple of squirts of raw agave, really brings out the peachy taste. Next, put out a plate of Lucy's lightly sweet Sugar Cookiesr. Lucy Gibney, M.D., developed these delicious recipes in response to her child's food allergies. They don't contain any eggs, dairy, wheat, or nuts of any kind-so are a safe bet for your guests with diet restrictions. The final touch-and to really pick up on the peachy notes of the tea-light the lovely Asian Lychee Blossom candle from Zensual that smells as sweet as can bet. This candle uses natural and essential oils, a cotton wick, and is made from a soy blend that gives you 95 hours of burn time.
www.mightyleaf.com; www.drlucys.com; www.zensual.com

Ultra-Sophisticated
Start with Lemongrass Cello from Lofte, a delicate, not overly sweet, organic liqueur created in the style of Italy's famed limoncello. Set the mood sans scent with Betty Lour, an ingenious tabletop light from MmcKenna. Inventor Mark McKenna configured a rechargeable lithium-ion battery to power an efficient LED, which sits in a wine glass and whose reflected light mimics candlelight. Efficient beauty. For all of you bakers, why not indulge your guests' senses with this Lemon Poppy Seed Caket recipe from the talented Chef Jennifer Jasinski At Bistro Vendome in Denver. She's known for putting her signature on classic French bistro fare. This little cake's poppy seeds add a surprising crunch, and the topping is ultra-light. A perfect spa dessert (See page 71).
www.loftliquers.com; www.mmckenna.com; www.bistrovendome.com

Lusciously Vegan
Attention coffee lovers! The Good Earth brand has launched a line of organic coffees. Mystic Blende is its dark roast that boasts a beyond-smooth taste with hints of chocolate and blackberries. Team this robust cup with some Raw Agave Gelator from Organic Nectars. Its award-winning pistachio is loaded with healthy ingredients, in addition to the base of creamy cashew milk, and must be tasted to be believed. Adorn this with a few pieces of Vere Organic Vegan Chocolate to add a kick of antioxidants from 75 percent cacao. Then set the mood with Red Flower's tangy Italian Blood Orange Candlet. It will give you 50 hours of a rich citrus aroma and comes topped with scented petals that should be removed and used as a sachet. Bonus!

www.goodearthcoffee.com;
www.organicnectars.com;
www.veregoods.com;
www.redflower.com

Lemon Poppy Seed Cake
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1/2 lb. butter, softened
2 cups sugar
4 eggs
1 cup buttermilk
3/4 tbsp. vanilla extract
2 tbsp. lemon zest
1/4 cup poppy seeds

Combine and sift first 4 ingredients.

In mixer with paddle attachment, place butter and sugar, mix until smooth. Slowly add each egg and mix until incorporated.

Into mixture, alternate between adding flour mix and buttermilk, mix until smooth. Add vanilla, lemon zest, and poppy seed and continue to mix.

Take a cake pan and spray with coating. Pour mixture into the pan so it is about 1.5 inches high. Bake at 325�F for 15 minutes, or until cake bounces back to touch.

White Chocolate Mousse Topping
1 lb, 6 oz. white chocolate
1 cup strawberry puree
1 cup heavy cream
3 1/2 sheets gelatin, softened
1 quart heavy cream

Chop chocolate and place in mixing bowl.

Heat puree and cup of cream together, pour over chocolate and mix with a whisk.

Add gelatin, and continue to whisk and cool.

Place the quart of heavy cream in a mixer bowl and whip until medium peaks are formed.

Slowly fold the chocolate into the cream mixture until fully incorporated, chill until it completely sets up.

To assemble: Cut desired shape out of cake and brush with simple syrup. Pipe mousse mix on top of cake and garnish with fresh strawberries.