Escape to Paradise

3 birds on the beach
My husband and I could not have picked a better time to try a month in Southwest Florida. The weather in New England has been one of the worst ever, with multiple snowstorms and record breaking accumulations. But we feel quite guilty leaving friends and family behind to deal with the bitter cold and all the problems that go along with it.

And believe it or not, sometimes Paradise can get boring. When you step out of your routine and responsibility into a life of total leisure it takes some getting used to. We realized very quickly that we had to get some things on the calendar. One of the first adventures was a cooking class at Sur La Table.

Teacher Rosa
Under the direction of Chef Rosa Colon we participated in making a Spinach Salad with a warm Bacon Vinaigrette, Porcini encrusted Filet Mignon, Roasted Fingerling Potatoes and for dessert a Caramel Pot de Creme with Florentine Wafers.
caramel pot de Creme
A custard dessert is any cooked mixture of eggs, sugar and milk. Every culture has their own version of custard. In the U.S. we have flavored Puddings. Flan is the Spanish version of vanilla egg custard with caramel sauce on top. This Pot de Creme has a butterscotch flavor right in the custard. Here’s the recipe:

1/4 cup unsalted butter Sur la Table crew
1/2 cup dark brown sugar
2 1/2 cups heavy whipping cream
1/2 tsp sea salt
1/2 tsp vanilla
4 egg yolks

Preheat oven to 325 degrees
Melt butter and sugar over medium heat until smooth and bubbling, about 5 minutes.
Gradually whisk in the cream, bring it to a boil
Remove from stove and whisk in vanilla and salt.
In a separate bowl whisk egg yolks
Gradually whisk the hot cream into the egg mixture, whisk until smooth
Pour into 4 ounce ramekins
Place them in a deep roasting pan
Add enough hot water to reach about half way up the ramekins
Place on middle rack of oven
Cook the custard about 1 hour until set…watch closely
Remove and Cool at least 30 minutes before serving

We enjoyed a delicious three course dinner and graduated from our culinary challenge. To find a class near you go to Sur la table sur la table gary and chris
The next day it’s back to the beach, feeling extremely grateful to be out of the cold. We are savoring each day till the road trip home where every 200 miles the temperature will drop. But how lucky are we to have had a taste of paradise?

I highly recommend it!

Be Well!

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