Chilled Avocado Soup ..HOT SUMMER EVENING COOLER.....CALIFORNIAN RECIPE

This is perfect for watching the sun go down on a hot Southern California evening (right now our heatwave is breaking all records and it is going to be 97F today)


Serves 6-8

3 large, ripe avocado's
3 cups vegetable stock
1 cup peeled and sliced cucumber
1 cup thick sour cream
3tbsp lemon juice (juice 2 lemons)
1 tsp Sea salt
Hot sauce optional
 2 cups chopped ripe tomatoes (garnish)

Puree the avocados with all the ingredients and chill overnight.
Server in bowls/glasses garnished with fresh chopped tomatoes

There you have it a simple and delicious way to cool down..in the Mojave Desert.

Cake/Cookie RECIPE for May..Madelines a la Malibu

These were a favorite of the French Novelist Marcel Proust, as they reminded him of his childhood.
These remind me of my first yachts in Juan-les-Pins, Antibes France in the mid 1970's, and now Paradise Cove in Malibu, California

These go well with some strong morning coffee or even afternoon tea. Preheat oven 350F

I like to make mine in cupcake pans as opposed to buying special madeline molds,plus they are bigger and so you get more, to enjoy

(everything at room temp.)

2 sticks butter (1 cup)
3 large eggs
1 cup sugar
1tsp grated lemon zest
1tsp vanilla extract
1 1/2 cups cake flour

1 cup apricot jam sieved
Shredded coconut
 melt butter slowly in a heavy bottomed pan...then pour into a 1 cup measure and allow the solids to settle to the bottom.

Beat  the eggs with the sugar and lemon zest in a bowl over simmering water (do not let the water boil)..beat with an electric hand mixer for 5 mins until mixture is light and thick.
Remove from water and add the vanilla.
Measure 3/4 cup of butter liquid and discard the solids.
Gently fold the flour into the egg mixture.
Then fold the liquid butter into the the same mixture.

Spoon into butter-floured cupcake pans..fill half way.
Bake middle shelf for 20-25 mins or until tops spring back when lightly pressed.
Cool in pans for 5 mins, then using  a sharp pointed knife, loosen around the edges and empty onto wire racks.
Cool completely.
Repeat  same steps with rest of batter with other cupcake pans.
1 hour before serving..warm the jam and strain/sieve..then pour over the little cakes.

Sprinkle lightly with powdered sugar or shredded coconut, after coating with warmed sieved jam.

Variations use sieved strawberry or raspberry jam and serve with fresh LOCAL  berries, omitting the coconut.

ICE CREAM A LA MODE..recipe

a la mode in French means " in the fashion/style of"
In American it describes a dessert topped with ice cream.
In this recipe the ice cream is Topped & it is a great recipe for make at home as you control the ingredients.
Also as it is lactose free (double cream contains no lactose) it is also great for any kind of non-dairy ice cream.

Serve 4-6

1 cup heavy cream (double)
2 tbsp  hot cocoa mix (if sweetened do not add any sugar*)
1/4 tsp vanilla extract
1 tbsp powdered sugar

Mix everything together well (do not whisk) and then chill overnight.
Day of use..whip until stiff and immediately  serve over ice cream ( vanilla, chocolate & etc.)