Godfrey's cheesecake recipe
- Dish type
- No-bake cheesecake
A no-bake cheesecake, made of a mixture of cottage cheese and cream cheese and set with gelatine. The cornflake base is lovely!
5 people made this
IngredientsMakes: 1 cheesecake
- 100g unsalted butter
- 100g crushed cornflakes
- 115g caster sugar, divided
- 15g powdered gelatine
- 225g cottage cheese
- 115g cream cheese
- zest and juice of 1 small lemon
- 2 eggs
- 1 pinch salt
- 175ml double cream
- black grapes
- tinned mandarin oranges
MethodPrep:25min ›Extra time:2hr chilling › Ready in:2hr25min
- Melt butter and mix with the cornflakes and 25g of the caster sugar. Press the mixture into a loose bottomed 20cm (8 in) tin. Put into fridge to chill.
- Put 4 tablespoons of cold water in a pan and sprinkle the gelatine evenly on the surface. Set aside for 5 minutes.
- Rub the cottage cheese through a sieve into a large basin and add cream cheese. Finely grate in the lemon rind and mix well.
- Separate the eggs; add 50g of sugar and a pinch of salt to the yolks and beat until creamy and light.
- Gently heat the pan of soaked gelatine, stirring continuously, but don't allow it to boil. Remove from heat once the gelatine has dissolved and add the strained lemon juice. Gradually whisk this liquid into the egg yolks, before blending it all into the cheese mixture.
- Whisk the eggs whites until thick, then whisk in the remaining sugar and beat until stiff peaks form. Fold the beaten eggs whites and the lightly whipped double cream into the cheese mixture.
- Pour into the prepared chilled cake base. Chill in the fridge for 2 to 3 hours or until firm.
- When ready to serve, loosen the sides of the cheesecake with a knife and garnish with black grapes and mandarin oranges segments. Enjoy!!
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Deep Fried Kudzu
Model of Republic of New Afrika Headquarters
Mississippi Civil Rights Museum
Jackson MS, 2018.
George’s Soda Sandwich Shoppe
Harrisonburg VA, 2006.
Trying to Solve the Godford’s Corcial – Godfrey’s Cordial Monument
Having a difficult time finding the book in which I first saw mention of this monument at the Old Center Methodist Church Cemetery in Newville, Alabama, but the gist is that it’s a mistake — that is, the inscription is a misinterpretation from the note of a grieving parent to someone who could place an order in a larger town for not only a headstone, but also Godfrey’s Cordial, which was a drug that “relieved teething children, eased the spasms of whooping cough, and allowed grateful parents to get some sleep.”
When the headstone came to Newville to be installed, it was only then, according to legend, that the realization was made that the stone carver made the Brannan’s daughter’s name “Godford Corcial”:
I’ve tried to figure out the daughter’s true name, but the genealogy gets so confusing. When I look up the parents here, Sarah Jane (5.10.1834 – 12.16.1918) and James Edward Brannan (5.16.1833 – 6.14.1904), in the 1860 census, he is listed as a farmer, and he and Sarah Jane have children:
Rosier, who is 8 (James’ father is also named Rosier)
Curtis, who is 6 (James’ older brother is also named Curtis)
James, who is 4 (which would be James Jr)
William, who is 1
That would mean this daughter (misidentified as Godfrey Corcial) hasn’t yet been born, and they would likely have other very young children in the household at that point, if they needed Godfrey’s Cordial, unless that medication order was for another family.
In the 1870 census, they’re living in Dale County AL, and among the children:
Rosier, who is 18
Edward, 14 (so looks like they’re calling James Edward by his middle name)
R A (a daughter), 1
In the 1880 census, children in the household are:
John W, 13
Rhoda Ann, 10
Shelby (son), 9
Mary, 3 — this is Mary Costilla
At first, I thought which daughter this is could be solved with the 1890 census, but perhaps this is the reason it can’t be accessed.
In the 1900 census, it shows James and Sarah Jane as still married, that they’re living in Dale County, Alabama, both born 1833 (which doesn’t look to be exact, as she was born in 1834), and that Sarah Jane has had 12 children, 11 of whom are still living. We know that Curtis passed away in 1896, so counting this daughter whose passing is listed on the stone as 1887, wouldn’t that mean Sarah Jane has had 13 and by 1900, only 11 are living?
The genealogy on this one isn’t the easiest. There are a *ton* of Brannans in this cemetery. Also, my research here is from internet searches of Ancestry, FindAGrave, and FamilySearch, so I’m going from those sources — there may be an error(s).
Curtis lived 1854-1896
Mary Costilla, who married a Riley, lived 1876-1964
Jesse lived 1860-1939
Their son Rosier died in 1931 in Illinois.
James Edward died 1919.
William died 1933.
Sarah died 1938.
Rhoda Ann, 1950.
I think that has all the daughters accounted for. The daughter that died in 1887 with this monument was likely born in 1887 or perhaps 1886 depending on the month, because it reads “Our Infant” at the top of that monument.
That would make this daughter child #13 for Sarah Jane, whereas…again…she reports having 12 children total in the 1900 census.
So, so, so confusing. I’d love to figure out which is this sweet child so they can be memorialized by their given name. If you’re family and you know, or a genealogist who has this solved, please contact me. Thank you!
Yay or Nay.
Fortune Telling Automaton
Nashville TN, 2018.
Real Country Music Lives Here.
Ernest Tubb Record Shop
Nashville TN, 2018.
Bully’s in Jackson
And A Half.
Still Staying Clean
Birmingham AL, 2007.
Go To Church Or The Devil Will Get You
I-65, Alabama, 2018.
THERMOMIX ® RECIPE
Place all ingredients into TMX bowl. Mix together lightly for 20 seconds using reverse/speed 1.
Transfer to serving bowl, dust well with brown sugar and grated nutmeg.
Serve chilled, with extra yoghurt or cream if desired.
Converted by Roslyn Teirney from the recipe on page 37 of Elizabeth Godfrey's The Best of Carefree Cooking , Fitzroy Publishers, Sandy Bay, Tas., 1980.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
(TPA) Blueberry (extra)
A fairly simple flavor profile of blueberry and pomegranate. Thanks ediblemalfunction for the blueberry trinity used in this recipe.
as described above the blueberry trinity was implemented. A very good combo of 3 different blueberry flavorings.
Blueberry Extra TFA
My original version of this didn't have Bilberry FA in it, which was also good in its own right. I just wanted to try it with the bilberry added in and percentages adjusted.
Pretty simple, I just used TFA's Pom for this. Tasty stuff at 2-3% range. I like the subtle almost "sourness" this flavor gives, yet I wouldn't say floral, but I could see it becoming floral at higher percentages.
A really easy to mix blueberry yogurt, simple and delicious.
Using ediblemalfunction's blueberry trinity as a base for the blueberry, I added a few things to it to make a pretty delicious cheesecake flavor!
NY Cheesecake CAP - MMMM SO GOOD
Graham Cracker Clear - gives it that cracker crust goodness
Marshmallow - adds to the mouthfeel of the over all juice.
This stuff is dank even off the shake. I'm sure as it steeps it'll blossom further.
This is pretty easy to decode if you have spent a lot of time here or on DIYorDIE. I took Wayne's Cheesecake layer and added the Blueberry Trinity. This juice is so fricken amazing. Blueberry Cheesecake was one of my earliest flavors when I quit smoking. I had searched and tried to recreate that for a long time and then this came to pass. It is easily three times better than the juice I was trying to make, by combining some simple layers from other recipes - you can do so much. Give this a mix, pull the Blueberry Trinity layer if you have not seen it before, it works very well in other ways.
You can shake and vape this - but if you put it in a closet for a couple weeks or so. you will enjoy it even more.
"I remember blue skies, I remember how you were. " - SOLSTICE, STARSET
SNV is pretty sub par - I've steeped this from 7 days to 30 and it seems to start really coming out around 7-8 days and then it's preference from there. This is my first recipe I'm posting publicly, and this is version 4 it's still a work in progress any feedback would be appreciated.
I tested & refined this on a Hadaly RDA at 55W, .37-.40 Ω
HS Blueberry - The first blueberry I got for my initial dive into DIY. Originally in this recipe it was a standalone blueberry (@ 2.5% if you're curious) and it gave a nice, sweet blueberry taste, but it's just not what I wanted for this recipe.
TPA Blueberry (Extra) - This gives more of the fruity, wet blueberry taste as if there were chunks of it in the ice cream without overwhelming the peach entirely.
CAP Juicy Peach - Standalone I don't really care for this flavor, but the way it melds with the ice cream and the blueberry in this recipe in particular is so sweet and lovely, I couldn't NOT refine this recipe. It almost gives that taste as if you cut up a fresh peach, placed it over the top of the ice cream and sometimes you get a bite of peach, sometimes you just get the juice melting into the ice cream.
LB Vanilla Ice Cream - Honestly this base is just so easy to work with and mold to whatever flavor you like in this particular recipe it's not as heavy in the inhale, but the exhale gives a soft, wonderful vanilla ice cream taste with bits of fruit.
FLV Cream - Honestly this just boosts the creaminess of the ice cream, and helps melt everything together into one cohesive flavor profile for me. I've done this with vanilla swirl, whipped cream, and finally landed on FLV Cream as the best option for what I was going for here.
Thank you @Spacolie16 for helping me out with this. It's 'cause of your willingness to deal with me asking you the same question 100 times in 50 different ways that I got this how I wanted it. :)
A 12-Course Menu, Canned French Eschew French Food Beirut's Microbrewery
Offering "the average Joe the chance to dine like royalty without the washing up," Chris Godfrey's All in One 12-course meal includes, from the top down:
a selection of local cheeses with sourdough bread, pickled kobe beef with charred strawberry, ricotta ravioli with a soft egg yolk, shiitake mushroom topped with filled peppers, halibut poached in truffle butter in a coconut crepe, risotto with foraged ramps, prosciutto, and fresh Parmesan, French onion soup with fresh thyme and gruyere, roast pork belly and celeriac root puree, a palate cleanser of pear ginger juice, rib eye steak with grilled mustard greens, crack pie with milk ice cream on a vanilla tuile, and finally, French canele with a malt barley and hazelnut latte.
It is, as you might expect, an art project. [ Chris Godfrey / Things Organized Neatly ]
Even if you are royalty, though, you might be hard-pressed to find classic French food in Paris --traditional Parisian bistros, and dishes like boeuf bourguignon or pot-au-feu, are being edged out by trendier newcomers (a.k.a. burgers). [ Paris by Mouth ]
Beirut is home to an award-winning and wildly popular microbrewery , 961 Beer. Steve Hindy, the improbably perfect-for-comment co-founder of the Brooklyn Brewery and former AP correspondent in Beirut, calls 961 Beer's founder "the Lone Ranger" in the Middle East beer scene. [ NYT ]
Meanwhile, in Hungary, woolly Mangalitsa pigs--they look like hogs in sheep's clothing--are celebrated, and have gained an international reputation for tasting great . Unfortunately, as far as we can tell, you can't buy a pig-wool sweater to go with your bacon. [ NPR ]
A "lanky and sockless wunderkind," Flynn McGarry is a 14-year-old celebrity chef , complete with his own $160/person pop-up restaurant this summer in Beverly Hills. Sure beats mowing lawns. [ Bloomberg ]
For an underage chef, a boozeless cocktail: we just hope the Salted Meyer Lemon and Sage Presse from Trick Dog in San Francisco matches up with McGarry's precocious palate.
Ginger Coconut Cookies – nut free
1 cup coconut oil (200g)
270mls coconut cream (250g)
180g palm sugar, ground
5 ½ cups rolled oats (480g)
½ tsp salt
1 cup chopped crystallized ginger (160g)
2 bulbs ginger, peeled and grated (approx.45g)
2 cups stoneground whole wheat flour (240g)
1 cup rapadura (160g)
1/2 tsp salt
1 tbsp baking powder
1/2 cup chopped walnuts or pecans
1/2 cup rice bran or vegetable oil
2-3 large, very ripe bananas
1/4-1/2 cup of soy milk
Combine the dry ingredients in a large bowl. In a separate bowl, mash the bananas and stir in the oil. Then combine the dry and wet ingredients, adding the soy milk slowly until the mixture is easy to stir, but not runny. Thoroughly combine all ingredients and pour mixture into a lined cake tin. Bake at 180°C for 35-40 mins until well browned. Check with a skewer to make sure it’s cooked through.
Combine the dry ingredients in the TM bowl on Speed 4 for 10secs. Transfer to a bowl. Then blend the oil and bananas on Speed 7 for 7secs. Pour dry mixture into the TM bowl and stir on Speed 4 for 10secs. While stirring on Speed 4, gradually pour 1/4 cup soy milk through the lid (adding more if needed) until the mixture is easy to stir, but not runny. Pour mixture into a lined cake tin. Bake at 180°C for 35-40 mins until well browned. Check with a skewer to make sure it’s cooked all the way through.
Serve with soy whipped cream.
Serve with custard and strawberries.
Bake as muffins.
Carob Raspberry Ice Cream – gluten free
1 cup water
1 rounded tsp agar agar powder
1/2 cup raw cashews
1/3 cup rapadura
1/2 tsp salt
1 tsp vanilla
200 mls coconut cream
200 mls soy milk
1/4 cup carob powder
1/4 cup dark brown sugar or rapadura
1/4 cup carob buttons (optional)
200g raspberries (frozen or fresh)
8 large apples, peeled, cored and sliced into ½ cm thick segments
4 sheets of puff pastry sheets (ideally wholemeal)
1 tsp rapadura per pastry
1. Steam the sliced apples for 25 minutes, until soft.
2. Place frozen puff pastry sheets on the bench and when slightly soft slice each sheet into 4 even squares.
3. Evenly divide the steamed apple between each pastry square.
4. Sprinkle one teaspoon of rapadura over the apple on each square and then fold each into triangles, pressing down the edges firmly.
5. Cook in a preheated oven at 180°C for approximately 20 minutes until golden brown.
1. Fill TM with 500g water, place sliced apples in the steamer and cook on Varoma, Speed 1 for 25 minutes, until soft.
2. Place frozen puff pastry sheets on the bench and when slightly soft slice each sheet into 4 even squares.
3. Evenly divide the steamed apple between each pastry square.
4. Sprinkle one teaspoon of rapadura over the apple on each square and then fold each into triangles, pressing down the edges firmly.
5. Cook in a preheated oven at 180°C for approximately 20 minutes. until golden brown.
– Gluten Free – replace the puff pastry with a gluten free pastry.
– Dip each pastry into soy whipped cream. And yes, double-dipping is permitted!
Carob Fudge – gluten free
1 cup smooth peanut paste (230g)
2 tsp vanilla essence
1/4 cup agave nectar (70g)
1/4 cup grated palm sugar (55g)
2 tbsp sifted carob powder (40mls)
1/2 cup coconut oil, melted (100g)
Blend all ingredients well, if possible with a stick blender or electric mixer. Spread on a tray lined with baking paper. Freeze, then cut in pieces. Serve immediately.
Grate palm sugar in TM for 10 secs on Speed 9. Transfer to a bowl. Then, melt coconut oil (if necessary) at 37degC on Speed 1 for up to 5 mins. Add remaining ingredients and blend on Speed 6 for 1 min. Spread on a tray lined with baking paper. Freeze, then cut in pieces. Serve immediately.
– Use maple syrup (2-3 tablespoons) in the place of agave nectar
Recipe shared with permission from Elvira Dammasch.
Wacky Cake – nut free
3 cups flour (450g)
2 tsp baking soda
2 tsp baking powder
½ tsp salt
8 tbsp carob (65g)
1 cup rapadura / sugar (130g)
2 tsp vanilla
6 Tbsp lemon juice (100g)
2 cups water (500g)
1 cup oil (220g)
Preheat the oven to 180°C. Mix dry ingredients in a large bowl. In a separate jug combine the liquid ingredients. Pour the liquid ingredients into the dry ingredients and stir until just blended. The mixture will bubble and may appear lumpy even once stirred. This is good and will still make a perfect cake. Pour mixture into an ungreased 33cm x 23cm pan. Bake for 30 minutes.
Preheat the oven to 180°C. Mix dry ingredients in TM bowl on Speed 5 for 10 seconds and transfer to a large bowl. Wipe out the TM bowl with a dry tea towel and then add liquids to the TM bowl and blend on Speed 7 for 2 seconds. Add in the dry ingredients to the TM and stir on Speed 4 for 20 seconds. The mixture will bubble and may appear lumpy even once stirred. This is good and will still make a perfect cake. Bake for 30 minutes.
10 tbsp rapadura (120g)
6 tbsp vegan margarine / macadamia nut oil (80g)
4 tbsp soy milk (60g)
1 cup shredded coconut (120g)
Add ingredients to a small saucepan and bring to the boil. Boil while stirring for 3 minutes, then pour over the hot, baked cake. Brown for approximately 3 minutes under the grill (180°C). Once you can smell the topping, remove immediately otherwise it will burn.
Add ingredients to the TM bowl and cook on Varoma for 4 minutes on Speed 1, then pour over the hot, baked cake. Brown for approximately 3 minutes under the grill (180°C). Once you can smell the topping, remove immediately otherwise it will burn.
Alternatives: Gluten-free flour works well in this cake, creating a spongey texture.
For the real sweet tooth, smother this cake in soy whipped cream.
Enjoy a thick slice with a side of strawberries and a hot soy Caro (cereal coffee).
Smother with not Vanilla custard.
Vanilla Cake with Caramel Icing
2 cups stoneground whole wheat flour (280g)
3/4 cup rapadura (110g)
4 tsp baking powder (20g)
4 tsp vanilla extract or 8 tsp vanilla essence (25g)
1/2 cup rice bran oil (90g)
1 -1 1/4 cups soy milk (250g)
1/4 cup flaxseeds (optional)
Combine all ingredients well (adding extra soy milk as needed, 1 tbsp at a time – aim for thick but not stiff mixutre) and transfer to a lined 20cm diameter cake tin. Bake in a pre-heated 200degC oven for 20-25 mins until a deep, golden brown all over. Remove from the oven and after 10mins gently remove the cake from the tin and cool on a cake rack.
Combine all ingredients on Speed 5 for 20 secs (adding extra soy milk as needed, 1 tbsp at a time – aim for thick but not stiff mixutre) and transfer to a lined 20cm diameter cake tin. Bake in a pre-heated 200degC oven for 20-25 mins until a deep, golden brown all over. Remove from the oven and after 10 mins gently remove the cake from the tin and cool on a cake rack.
Caramel Icing (prepare while the cake is cooking)
1/2 cup rapadura (75g)
1/2 cup soy milk (125g)
1 1/2 tbsp stoneground whole wheat flour (15g)
1/2 cup vegan margarine (Nuttalex) (85g)
1. Heat the soy milk and flour in a small saucepan over a medium heat until thick. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
2. Next transfer the rapadura to a blender and pulse until very fine.
3. Pour the rapadura then into a small mixing bowl and add in the vegan margarine.
4. Using an electric beater cream together and then add in the vanilla and cream until very smooth and white (approx 2-3 mins).
5. Add vanilla and beat for a few more seconds.
6. Add cooked milk mixture and continue to beat for around 2-3 minutes until very smooth and white.
8. Cover and refrigerate for 15 minutes. Use immediately.
1. Place flour and milk into TM bowl and blend for 5 seconds on speed 6.
2. Cook for 15min at 80deg on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
3. In clean TM bowl add rapadura and pulverise for 15secsonds on speed 9.
4. Insert Butterfly and add margarine and aerate for 1-2 minutes on speed 3 with MC off to allow air in bowl. Scrape down sides of bowl when necessary.
6. Add Vanilla and beat 6 seconds on speed 4.
7. Add cooked milk mixture and continue to beat for around 2-3 minutes on speed 3 until very smooth and white.
8. Cover and refrigerate for 15 minutes. Use immediately.
Gluten Free – use GF flour
For white vanilla icing use regular icing sugar instead of rapadura and white unbleached flour instead of stoneground whole wheat flour.
Add 1 tbsp carob or 1-2 tsp of Caro (cereal coffee) to the icing for a special flavoured topping.
Vanilla Custard – gluten free, nut free
1 ½ L soy milk
2 tsp vanilla essence
1/2 cup agave nectar
1/4 cup cornflour
1/4 cup water
1. Warm up the milk in a large saucepan, trying not to boil it.
2. Stir in the vanilla essence.
3. Combine cornflour and water until completely smooth, then add to the saucepan stirring well for a couple of minutes to thicken.
4. Then add the agave nectar and stir continuously for 5-10 minutes until thick.
Add all ingredients to TM bowl and blend on Speed 7 for 5 seconds. Then cook at 100°C, Speed 3 for 15 minutes.
Chill and serve in waffle cones with fruit salad.
Eat a bowl on its own – yum!
– Use maple syrup (1/3 cup) in place of the agave nectar.
Adapted from Tee Godfrey’s delicious vanilla custard recipe.
Raw Vegan Cheesecake with Raspberry Topping – 8 – 12 serves
1/4 cup of dried coconut (20g)
1 1/2 cups of raw macadamia nuts or brazil nuts (200g)
1/2 cup of dates (50g)
3 cups of cashews (450g)
3/4 cup of lemon juice (170g)
3/4 cup of raw agave nectar (220g)
3/4 cup of coconut oil (140g)
1 tablespoon of vanilla
2 cups frozen raspberries or any frozen berries (220g)
1/2 cup of dates (50g)
Conventional (use a powerful blender or food processor) and Thermomix
Blend crust ingredients until they begin to stick together (TM – Speed 7-8 for 10 secs). Spread this a buttery mixture onto the base of a large, round freeze-safe container.
Next blend up the filling ingredients (TM – Speed 7-8 for 3mins). Then pour over the crust and spread the filling out evenly, then freeze until firm (roughly 45 minutes).
Finally, once the cheesecake is frozen, blend up your topping ingredients (TM – Speed 7-8 for 10secs).
Tip : This is a seriously delicious, seriously rich dessert, so a smaller slice will often suffice.
Soy Whipped Cream – gluten free, nut free
1 cup soy milk
2 cups rice bran oil
2 tbsp maple syrup
2 tsp vanilla
6 pinches of salt
Combine all ingredients (except the oil) on high in a blender. Very slowly trickle the oil into the mixture while it’s blending. Once combined turn off the blender.
Combine all ingredients (except the oil) on Speed 7-8. Slowly add the oil one cup at time (pour one cup onto the lid, holding the MC). Once combined turn off TM.
– Occasionally (I don’t know why) this cream will not thicken. If this happens do not panic! You can use the runny cream as pouring cream or freeze into ice cubes, which can be blended with fresh or frozen fruit, a dash of maple syrup and a slosh of soy milk to create rich, homemade ice cream.
– This cream gets very thick and occasionally will thicken before all of the oil has been added.
NOTE: Unfortunately there is no alternative for soy milk in this recipe. I have unsuccessfully tried this recipe using both rice milk and oat milk (including organic). The mixture still tastes like cream, but stays runny.
– Vegetable oil or another bland oil can be used in place of rice bran oil in this recipe.
– To create a “dairy-tasting unsweetened whipped cream” simply reduce the maple syrup to only 1/2 – 1 tbsp.
– Agave nectar (2 3/4 tbsp) can be used in place of the maple syrup.
– Add a dollop of the cream to your bowl of cereal.
– Top off a tasty fruit salad with a couple of big dollops.
– Use as a creamy topping for a cake.
– Dip your homemade apple pastries into it.
Recipe inspired by ‘The Farm – Vegetarian Cookbook’ © 1978.
Sneaky Bar (vegan ‘Snickers Bar’) – gluten free
Godfrey's cheesecake recipe - Recipes
My rendition of a strawberry and cream vape recipe. There's thousands and here's mine. You get a nice ripe juicy strawberry followed by a wash of cream over your palette. Nuff said.
Somebody asked me for a strawberry & cream vape for a pod/MTL set-up and we were doing simple requests today on SaturDIY'ing with fresh03 and Friends!
Many thanks to @Fresh03, @MLNikon, @MECHMODRN ( https://alltheflavors.com/users/MECH_MOD_RN ) for the help because I cannot taste strawberry in vaping.
This should work in a pod/MTL set-up at 50VG/50PG, but you can easily vape it in a sub-ohm tank or RTA/RDA at 70VG/30PG
Enjoy, be queer and vape on!
Inspired by being a homebody and a love for lemonade vapes. Upped the fruit circle and sweet after first test - will continue to work on the fruity notes.
love just jam and wanted to create something based on that profile - and I am really pleased with this. On the inhale you get a sweet buttery jam that finishes with a toasted warm note .
Tested on a reload RDA with a .16 ohm alien at 76 watts
Thanks to fresh03 for the suggestion of OOO strawberry jam as this is a truly the best strawberry jam available and really needs very little help. it is a full sweet well balanced jammy strawberry
RF strawberry jam and toast does the heavy lifting for this mix and provides a bright top strawberry with a toasted note that is a bit light
The combination of biscuit and breakfast add the warm dark toasted note that that is noticed at the finish . The SA breakfast is VERY predominate off of the shake but give it a week to 12 days to settle in and it is spot on.
VT butter base is spot on fresh creamy sweet butter and just blends into the strawberry and fill in the middle of this mix
Cap supper sweet at .05 gets the strawberry to pop out on the inhale a bit which I like
Basic sweet strawberry recipe. Mix and vape no special instructions.
FLV Milk and Honey, FW Yogurt, and Yes we Cheesecake add up to a near perfect take on Zoi Honey Greek.
The fruits add a lovely sweet yet tart strawberry with hints of seeds.
This is a simple but very good strawberry like a fresh strawberry just picked from the bush .
LB White Chocolate Peppermint is an amazing flavor, even as a solo mix. So when Liquid Barn released White Chocolate and Peppermint as separate concentrates, I just had to see what they could do. This is my first attempt at using WC in a mix, and after a solo test I think there is a lot if potential here. It has the type of sweetness you would expect from a white chocolate and I get a sense of creaminess that I knew would pair with LB Vanilla Ice Cream. Strawberry was the obvious choice for fruit, so I used one of my favorite Strawberry combos and VIOLA!! A simple SnV S&C recipe that is a bit unique in profile and tasty as well. It does get better after a steep of about a week, but why wait. Mix 2 bottles, one for now and one for later.
A nice almost candy-ish lemonade flavor.
Cucumber & Cactus Concentrate - I usually only use one or the other in a mix, and was trying out a combo of both to see if it would make the juicy/wetness taste even more wet feeling. These two combo-ed together has been my go to ever sense if I feel a juice needs a wetness/juicyness factor added in.
Super Sweet CAP - The usual sweetener to give a juice that commercial e liquid kick.
Shisha INW & Ripe Strawberry TFA/TPA - Shisha has that nice sweet strawberry-ness while Ripe Strawberry has that almost natrual yet candyness that I enjoy. BUT Ripe strawberry tends to fade rather quickly so I used some shisha to help the strawberry flavor stick around a bit longer.
Pink Lemonade LB - This is my go to for a lemonade base. Usage I've found is between 1% and 2% for a base. anything higher than that and the juice will become far to harsh.
Blood Orange FW - What can I say, I like this orange flavoring. Probably one of the most common that new mixers buy when they build their first carts. Really has that nice orangey kick people want.
Grab you a graham cracker, put a dollop of vanilla yogurt on that sucker, and top it off with a strawberry!
A healthy snack, but an even lovelier vape.
FW Yogurt is a nice starting point for a base, I added FW Bavarian Cream to darken the yogurt a little further and take a little bit of the cheesiness off of edge of the flavor.
OOO Marshmallow Vanilla is here for that full mouth feel and to add some sweetness.
RF Strawberry tends to lean towards the more realistic side (Sub FA Red Touch if you don't feel like going out of your way to get this). JF Sweet Strawberry lends a light syrupy strawberry to the mix and helps once again with the overall sweetness of the vape. Cap Sweet Currant brightens the strawberry and pushes it out away from the yogurt base to let it stand alone while adding a lovely tartness towards the backend of the vape.
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Great Holiday Party Recipe
Hello, my name is Mackenzie Reynolds, and I’m the Genesee County Dairy Princess. Even though it may not seem like it, without hardly any snow on the ground yet, Christmas is right around the corner. Holiday parties will be starting anytime and I have a great recipe for those parties that is easy, delicious, and has many dairy products! 3-A-Day of milk, cheese and yogurt will keep you healthy during these cold winter months.
Ham and Cheese Bread Pot Fondue
1 round, firm loaf of bread (about 8 to 10-inches in diameter, about 1 1/2 pounds)
2 cups shredded sharp cheddar cheese
2 (3-ounce each) packages cream cheese, softened
1 1/2 cups sour cream
2 cups diced ham
1/2 cup chopped green onion
1 (3-ounce) can chopped green chilies, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
1. Heat oven to 350 degrees F.
2. Slice off top of bread reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell Cut removed bread into 1-inch cubes (there will be 3 to 4 cups) reserve for toasting.
3. Combine cheddar, cream cheese and sour cream in large bowl stir in ham, green onion, chilies and Worcestershire. Spoon cheese filling into bread shell replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil set on cookie sheet. Bake for 1 hour, 10 minutes until cheese filling is melted and heated through.
4. Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet bake at 350 degrees F., turning occasionally, for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
5. Remove bread pot from oven unwrap transfer to platter. Remove top of bread. Stir filling before serving.
6. Serve with toasted bread cubes and assorted vegetables as dippers for fondue.
Comfort foods hit home as Bay Area fine dining restaurants cook for COVID-era cravings
Yep, when "the new normal" is freakishly abnormal, we all want comfort food. At some of the Bay Area's most prominent restaurants, even chefs accustomed to fine dining understand the need for homey, rustic cooking, and now tasting menus and elaborately plated dishes are giving way to family-style meals with braised meats, burgers, and chicken pot pies.
While more than 80 percent of San Francisco's restaurants are temporarily closed (with a small fraction already shuttered for good), many of the eateries that chose to pivot toward the takeout and delivery model happened to already specialize in the comforting foods that also travel well—think pizza, pasta, burritos, sandwiches, noodles, curries, and soups.
But closure due to the pandemic has forced many restaurant owners and chefs to re-evaluate their signature styles—for instance, how does Lord Stanley offer its exquisite tasting menu when the more elaborate dishes, typically built to be delivered only by a trained server to a nearby table, will die inside takeout boxes stuffed into your car's backseat or the little carriers on DoorDash bikes.
A few ambitious chefs are still trying to offer elevated menus for takeout. The abbreviated tasting menu from Anomaly is outstanding and, over at Boulevard, Nancy Oakes and her team are doing a great job of creating dinner kits that satisfy the desire for a proper three-course dinner at the restaurant (gem salad, grilled king salmon with jumbo asparagus, and Meyer lemon cheesecake), minus the Bay Bridge views and Pat Kuleto decor.
But for the most part, a clear theme has emerged: Top restaurants, from Healdsburg to Los Gatos, are shifting gears to offer what Lazy Bear's chef/owner David Barzelay calls "food that centers you."
For Barzelay, that means roast chicken with gravy and biscuits french fries and the corned beef hash of his childhood—and he certainly isn't alone in evoking that nostalgic fare.
"I knew that, in this scary and unfamiliar time, I wanted to eat the simple foods I grew up on," says Tim Stannard, founder and president of the Bacchus group, which manages Spruce and The Saratoga in SF and The Village Pub in Woodside (among others).
At Spruce, two of the restaurant's signature items are also its simplest and are well suited to Covid-19 times: The burger and the epic chocolate chip cookie remain staples on the menu alongside daily family meals of barbecue half chicken osso bucco classic chicken pot pie beef bourguignon and New Orleans–style gumbo. Each three-course dinner comes with some kind of salad or veg, a comforting main course, maybe some bread, and a simple dessert it's now a popular format for higher-end restaurants to follow.
Perhaps the most surprising name to take on the comfort food trend is Manresa, chef David Kinch's famed three-Michelin-starred restaurant in Los Gatos, which typically serves some of the most elaborate tasting menus in the country. These days, Kinch and his team are slinging daily family meals featuring such soul-satisfying plates as braised short ribs, egg noodles, garlic Parker House rolls, and cornmeal cake for dessert.
Mägo in Oakland, Ron Siegel's Madcap in Marin, Gap Year at Nico, Cotogna, and Healdsburg's Single Thread are all following suit. Over on Divisadero Street, Che Fico Alimentari is even offering free family meals to people in need
A close cousin to these family meals, meal kits, which require customers to do some finishing touches at home, are also trending. Few are doing them as beautifully as Dominique Crenn, whose Crenn Kits put a vegetarian (and very elegant) spin on comfort cuisine, utilizing produce from the restaurant group's own Bleu Belle Farm. Expect the likes of leeks fondue en croute, spinach and ricotta canneloni, sliced brioche, soups, and desserts to come with handy reheating instructions (you know, in case you're not an Atelier Crenn–level chef).
Meanwhile, back at Lazy Bear, the extensive Camp Commissary menu feels like an elevated take on the country potluck, with everything from homey staples (pickles, hot sauce, cultured butter, pimento cheese, and take-and-bake cinnamon buns) to hearty breakfasts, soups and salads, and the "dinner kit w/ fixins" for two, complete with the likes of grilled sticky ribs, jerk chicken, or meatloaf. The vastness of the offering feels astounding—and it is—but by virtue of having all kinds of special ingredients on hand or regularly produced at the restaurant, plus staff members who specialize in coffee, pastries, and myriad styles of cooking, Lazy Bear was well positioned for a big pivot towards the commissary concept.
Among Lazy Bear's upscale peers that are shifting toward rustic cooking are hoity-toity Saison and its oceanic sibling Angler—the group has launched a barbecue concept called Saison Smokehouse. Birdsong, meanwhile, is ramping up the comfort fare factor with "Birdboxes" of fried chicken, cornbread, and pie. Fried chicken, along with burgers, are in high demand these days—The Morris has unveiled its own versions with burgers on Wednesdays and fried chicken on Thursdays. Homey desserts from unexpected sources are also a major hit nowadays, from carrot cake by Palette at Home to bake-your-own Wagyu tallow dark chocolate chocolate chunk cookies from Gozu's A-5 Meats pop-up butcher shop.
While customer cravings are largely driving what goes on the menus, some chefs are also taking grocery shortages into account. "When we first decided to pivot," says Lord Stanley's Carrie Blease, "we started trying to make what people couldn't get in the grocery store, like pasta, which was selling out everywhere. We wanted to cook dishes that are familiar and comforting and might spark a memory of a happy place." And to be sure, the restaurant's lobster rolls, available on Fridays, do take us to a brighter frame of mind also look out for Liberty Farms duck cassoulet on Saturdays. These recipes might be a far cry from Lord Stanley's usual fare, but they are composed with the same stellar focus on preparation and ingredients.
"The reaction has been very positive and supportive," says Blease. "We are seeing a lot of familiar faces, and lots of our regular neighborhood folks. It's been so nice to see everyone."
Want to try your hand at cooking restaurant-grade comfort food at home? Try these recipes from Lord Stanley, Lazy Bear, and Spruce. If you do, we hope you'll post pics and tag 7x7 on Instagram.
Recipe: Lord Stanley's Duck Cassoulet
Always wanted to learn how to cure and confit your own dug leg? Lord Stanley can help with that. (Courtesy of the restaurant)
4 cured and confit duck legs (If you cannot find cured and confit duck legs, you can do it yourself. See below)
For the beans
1lb dried Tarbais or butter beans, soaked overnight in cold water to hydrate slightly and loosen skin
1/2 white onion, peeled (not chopped)
Preheat oven to 200F. Place beans in a heavy lidded casserole/dutch oven and cover with hot water. Add the carrot, celery, and 1/4 white onion peeled to the pot. Do not add salt right now because it will make the beans wrinkly. Put in oven with foil or lid on top, and cook for 2.5 hours. When the beans are soft all the way through, and you can bite through the skin easily and can't differentiate between the skin and inside of the bean, they are done. The texture should be the same all the way through the beans. Take beans out of oven and then season the liquid with salt until you feel that it's as salty as you would want a soup to be. About 2 tbsp of salt. Leave it to sit outside of the oven, and let cool down.
For the cassoulet
1/2 white onion, diced small
1 medium leek, diced small, white parts only
1 stick celery, diced small
2 cloves garlic, diced small
3 slices cured bacon, diced small
1 tbsp rice bran olive oil
1 cup breadcrumbs or chopped up old bread (not chopped too fine)
Preheat the oven to 350F. In a large dutch oven, sweat the carrot, onion, leek, celery, garlic and bacon with the rice bran oil. Season generously with salt and pepper. Sweat down for about 4 minutes over medium heat. Stir constantly, you don't want them to get much color. Add the beans to the pot (not the liquid) and about 3 ounces of white wine mix together over low heat. Slowly spoon the liquid from the beans into the pot until it's all just covered. At a low simmer, let it all mingle for 20 minutes. Add the chopped bread or bread crumbs in a layer to cover the beans. Sprinkle the parsley on top of the bread. You'll have a thick soupy bed of beans, covered in bread and parsley. Now, place the duck legs on top and bake uncovered in the oven until the duck skin begins to brown and crisp, about 25 minutes. When you take it out, the beans will be very cooked, the bread will be toasty, and the duck will be nice and brown and hot. Season with a bit of lemon juice to cut through the fattiness. Enjoy!
To cure/confit your own duck legs
2 cloves garlic, cut in half
1 lemon, peeled into four long pieces
You can usually buy cured and confit duck legs from nice stores like Cheese Plus or Bi-Rite, but if you can't find them cured already, you can buy four duck legs and cure and confit your own. Just start it in the morning so it has time to cure. To do so, first remove the thigh bone, while keeping the skin on and the meat in tact. Take a small sharp knife and cut around the bone and pull it out and discard it. On the drumstick end, take off the skin from the knuckle of the drumstick. (Here is an easy video to follow.)
Place the duck legs on a tray, sprinkle the meaty side heavily with coarse sea salt, about 1 tbsp per leg. Press in a sprig each of rosemary and thyme, a half clove of garlic, and one long piece of lemon peel onto the salt. Place the tray in the fridge and leave it for 6 hours.
Six hours later, rinse duck off in a bowl of cold water and pat dry. Now you have cured the meat and firmed it up so it won't fall to pieces when you cook it.
To confit, preheat oven to 200F. You can purchase your duck fat at any good butcher or Bi-Rite or Cheese Plus. If you cannot find any, chicken fat is next best thing, or you can use 1 quart of rice bran oil, which is what we often use in the kitchen because it doesn't have any flavor. Submerge the leg into the oil or melted fat, so it is covered. Pop in oven at 200F for 2 hours. By then, the whole thing will be cooked through and the skin is still holding it together. Now you have cured, confit duck legs.
// Lord Stanley is located at 2065 Polk St. (Nob Hill). During shelter in place, takeout and delivery are available at exploretock.com lordstanleysf.com.
Recipe: Buttermilk Biscuits by Lazy Bear's David Barzelay
Team David Barzelay's buttery, buttermilk biscuits with ham, fried chicken, or whatever makes you happy. (Courtesy of Lazy Bear)
2 cups AP flour, plus additional for rolling, King Arthur or another relatively high-protein AP flour works well
2 tsp salt
4 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 stick butter, cold straight out of the refrigerator
1 1/4 cups buttermilk
Preheat oven to 450F (or 425F with convection). Sift dry ingredients together and whisk to combine uniformly. Then, working quickly to keep butter cold, grate butter into dry ingredients using the coarse holes of a box grater, stopping occasionally to toss butter bits in flour mix to make sure individual bits of butter stay separate. Cut the butter into the flour using the tines of a whisk or fork, or a pastry blender, until there are no pieces of butter larger than a pea. You can do all of this in advance if you'd like, and refrigerate for up to a week or freeze for a month before proceeding.
Add buttermilk and stir until the dough comes together into one shaggy, but fully integrated mass, with no remaining dry flour. Don't be worried about any risk of over-mixing. There is so much butter and buttermilk in this dough that it's pretty hard to over-mix by hand.
Dump dough out onto a floured surface. With floured hands, flatten the dough to about 1.5 inches thick just by patting it down. Sprinkle the top liberally with flour, and then flip the whole thing over. That flip will keep the dough from sticking to the table when cutting biscuits. Then pat the dough down to one inch thick. Cut out biscuits using a round cutter, or just use a long knife to cut squares if you'd prefer. Dipping the cutter into flour between each cut, and transfer biscuits delicately to a baking sheet lined with parchment. Re-form dough from scraps, mixing together again, patting it out as before, and cutting more biscuits. Repeat until all dough is used, but after re-forming twice any more biscuits usually end up coming out looking weird (but still tasting great).
Just before baking, brush tops of biscuits liberally with melted butter. Add a second sheet pan underneath the first to keep the bottoms of the biscuits from browning too quickly. Bake until fully golden brown on top, about 13-16 minutes. When they're done, the outsides will feel set and a bit crispy, but the insides will still feel soft. As soon as they come out of the oven, brush them again with melted butter (yes, even more butter). Transfer to a plate or bowl and wrap with a clean and dry kitchen towel to keep them fresh and warm. I like to to slather them with strawberry jam, pepper jelly, or honey, or else make them into a breakfast sandwich by adding sausage, jam, and a fried egg.
// Lazy Bear is located at 3416 19th St. (Mission) and is open for takeout during shelter in place. For menu updates, follow the restaurant on Instagram lazybearsf.com.
Recipe: Chicken Parmigiana, by Mark Sullivan of Spruce/Bacchus Management
Chef Mark Sullivan's chicken parmigiana? That's amore. (Courtesy of @sprucerestaurant)
For the marinara sauce
Herb bouquet: 1 bunch parsley stems, 12 oregano sprigs, tied with a string
1 medium white onion, finely chopped
1 32-ounce can whole peeled tomatoes, preferably San Marzano
Kosher salt, freshly ground pepper
In a heavy-bottomed pot over medium heat, warm the olive oil. Add the onion, garlic, and herb bouquet, and sauté, stirring frequently, until translucent, about 20 minutes. Add wine, bring to a simmer, and cook until reduced by two-thirds, about 12 minutes. Add tomatoes and their liquid. Bring to a boil, reduce heat, and simmer, stirring frequently, until the sauce is concentrated, about 2 hours. Season with salt and pepper, to taste. Remove the herb bouquet. Using an immersion blender or food processor, blend to a uniform coarse texture.
For the chicken
4 8 oz skinless, boneless chicken breasts
4 large eggs + 1 cup Milk, lightly beaten
3 cups dry bread or panko
2 oz mozzarella cheese, grated
Kosher salt and freshly ground pepper
To prepare the chicken
Heat oven to 425 F. Pound chicken breasts under two sheets of parchment paper or plastic wrap to a uniform thickness of about 1/2 inch thick. Season liberally with salt and black pepper. Place eggs, breadcrumbs, and flour in separate bowls. Dredge the chicken cutlets in flour, shaking off excess. Dip in eggs, then coat in breadcrumbs, shaking off excess. Place on a sheet pan lined with parchment and chill for 20 minutes.
Heat oil in a large skillet over medium-high until very hot, just below smoking. Sear the cutlets for about 2 minutes per side, or until they are golden brown all over. Season cutlets liberally with salt and return to a sheet pan lined with parchment.
Top the cutlets with the sauce uniformly, add the three cheeses over the sauce, and place in the oven for about 10 minutes.