In the nearly thirty-five years OG and I have been married, I don't think we've ever been out to dinner on Valentine's Day. We generally avoid restaurants on any big "dine out" occasion. I believe the worst meal I've ever paid for was a Mother's Day Brunch several years ago at a hot new restaurant. The kitchen was overwhelmed by the volume, and the food tasted like it had been prepared at least the day before, if not earlier, and it probably had. Nor do I recall exchanging Valentine gifts, although that might have happened at some time in our early years.
My point is, we're not big celebrators. A card, a decent (or maybe better, if I'm inspired) meal at home, and that's about it.
This year was no exception. I got OG this card.
The inscription reads: You are the stars in my sky, you are my everything. Nice, right? I usually buy him funny cards, but for Valentine's Day I go all-out romantic.
Because I have a bumper crop of ripe lemons at the moment, I made him Lemon Chicken Piccata--one of his favorite dishes--with asparagus. The big treat was desert--#Salted Caramel Ice Cream. Mmmm.
If you haven't made homemade ice cream, there's nothing like it. Here's the recipe I used from epicurious.com.
Salted Caramel Ice Cream
- YIELD:
- Makes about 1 quart
- ACTIVE TIME:
- 30 min
- TOTAL TIME:
- 4 hr
INGREDIENTS
- 1 1/4 cups sugar, divided
- 2 1/4 cups heavy cream, divided
- 1/2 teaspoon flaky sea salt such as Maldon
- 1/2 teaspoon pure vanilla extract
- 1 cup whole milk
- 3 large eggs
- Equipment: an ice cream maker
PREPARATION
- Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
- Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
- Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
- Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
- Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
- Try it. You'll be amazed!
Alison
www.alisonhenderson.com
