celebrare/celebrate!

Work is back in full swing for me and it has been an interesting experience getting back into a routine of a school schedule.  I didn’t realize, until I stepped foot back on campus, how much of “school stuff” I (completely) put out of my mind.  It has been a bit of a challenge digging through the old file cabinets in my brain; my cooking, baking, and writing has already taken a major hit.  But, I will work it out.

It was interesting to hear that a teacher mentioned she Googled me and found the Mele Cotte, which is fine.  It’s public. I love new readers! However, even after I explained that I try to keep my work and personal life separate, the teacher proceeded to project the blog on the Promethean board for her class.  How did I find out?  I had kids coming up to me for days after.  Angry?  Yes.  I don’t know the kids yet.  And, they need to see me as an Administrator, not a foodie. Surprised?  No. It is what it is and its what I get for taking the job.

Needless to say, I won’t be writing much information about my daily dealings. But, here is something positive to remind me why I went into education in the first place.  While posted at my duty spot during Friday night’s football game, I ran into a former student who made the trip for the visiting team.  I believe he’s 21 or 22 now and  I remember him vividly, as he and his twin were great kids.  Following the game, I posted a “great to see you” Facebook status.  His response?

“It was awesome seeing last night Mrs. A. What a small world? We deff need to hang out sometime. You will be happy to know that I’m taking Trans-Atlantic English and English Romanticism this semester. Just wanted to let u know that my whole fascination with English began in your class

Your cool teaching ways and writing tips made me fall in love with something other than sports. Most people describe me as the “English Jock” at college.-lol”

That’s one way to get me through another week, for sure!

Now?  The food stuff.  Fun Mele Cotte sightings…

1. Bren at Flanboyant Eats added a feature on her site with which others will add to her content.  I contributed a post as part of a cookbook review series. The first cookbook I reviewed was Quick & Easy Chinese: 70 Everyday Recipes by Nancie McDermott, and the Soy Sauce Wings were the first recipe I tried.  Ooooh!  They were yummy and moist!  Be sure to check out the post and the recipe.
2. Remember back in July when I posted the about the Orange Mascapone Cream Cups and I explained how the lovely Tami hooked me up with Sarah-Jane of All Events Perfect?  That introduction led to a really fun collaboration for a Wedding Planner Challenge on Get Married. I embedded the show’s airing on the the Bites page about.  Just scroll to the bottom of the page for the video.
3. Lastly, Kalyn included my Tomato Basil Sorbet in her Weekly Menu Planning article this week.  Thanks Kalyn!

Fun sightings, right?  What better way to celebrate fun sightings then with Pink Champagne Sherbet?

I know I have made a lot of frozen foods over the last month…ice cream and sorbets.  So, why not add a sherbet to the list?  It is a fancy way to spruce up a dinner, without being over the top!  And, honestly?  It tastes very similar to ice cream, but I didn’t use any eggs/make a custard base.

Salute!

Pink Champagne Sherbet

Makes 1 pint, serves 4
2 cups champagne grapes
1 cup pink champagne
1 cup heavy cream
1 cup vanilla soy milk

Simple Syrup
1/2 cup sugar
1/2 cup water

To make simple syrup: Mix sugar and water together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool completely.
Take grapes off the vine, making sure all the stems have been removed. In a blender or food processor, blend or process grapes until pureed. In a large bowl combine grape puree, champagne, and simple syrup, cream and milk. Chill mixture at least 1/2 hour in freezer, until temperature reaches around 40 degrees. Freeze in an ice cream maker according to manufacturer’s directions. Transfer into a freezer-friendly container and freeze for at least two hours to set before serving.

No ice cream machine?  Pour the mixture into a stainless steel pan, cover with plastic wrap, and place in the freezer for about four hours. Stir the mixture every half hour to break up any large ice crystals. When the sherbet is ready with the consistency is between an ice cream and a sorbet. Transfer the sherbet to a plastic container and keep in the freezer until use.