Our Engagement Story

The weekend of November 3rd, 2011 was a big one indeed. We got engaged, decided I was moving from my hometown in Tulsa all the way to Maryland, and bought our first house together. Keeping in line with how I like to do things- as soon as possible.

We were visiting Frederick, Maryland on a house hunting trip after Darren had been promoted to a position there. He knew I wasn't going to move without a promise of forever and I knew he was running out of time to pop the question. It had to happen that weekend. And even with that anticipation, he still surprised me!

Fooling me into thinking we needed to pop into the office before dinner, I got all done up and started researching local restaurants. A text came from Darren telling me to come downstairs, so I grabbed my things I walked out the front door of the hotel to find a limousine and a man named Jimmy. "You must be the lovely Lauren," he said and I got in the car. Still no Darren. Where could he be?

We drove through beautiful neighborhoods and then came to a stop in front of Baker Park in downtown Frederick. There, standing under a gazebo, was Darren. I walked up to him and he promptly got down on one knee and asked me to spend the rest of my life with him. I said yes, of course and the tears started flowing.

But the night just got better. We shared some champagne as the limo drove us all over Frederick's quaint downtown where we would soon be moving and we admire all the gorgeous old colonials. Then we headed to dinner at The Silver Maple, built 1790 and patronized by George Washington. Darren knows I love old things. This place was perfect! The dinning room had gorgeous murals of the surrounding landscape and the food was divine! Darren's cider-brined porterhouse pork chop was perfectly cooked and had just the right amount of sweetness. We will be going back to celebrate other milestones in the future.

So, since then it has been a whirlwind of packing, planning and organizing everything for my move and also for the wedding. The date is set for April 20th, 2013! Yes, I realize it's a bit early but it's easier to do everything now while I'm here.

Lot's more to come!

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Foreign Food: Cardamom Simple Syrup

Last month while I was visiting Colorado, I had the privilege of dining at restaurant Kelly Liken in Vail. Focusing on seasonal American cuisine, this Top Chef season 7 contender wowed our taste buds with a delicious palate of flavors from tender roasted vegetables and sweetbreads to rabbit and potato-crusted trout. The table was constantly passing around its plates so that everyone could try each dish.

Everything at Kelly Liken was spectacular, but there was one course that blew my mind- and it was the palate cleanser! One bite of the juicy grapefruit granita topped with cardamom foam and my taste buds erupted into a standing ovation. So simple yet bursting at the seams with bright, awakening flavors.

Since this dinner, I have been dreaming about this flavor combination and curious about cardamom. Where can you get it? What can you use it in? Then my cousin called wanting to make Italian sodas- cardamom-grapefruit Italian sodas it was! I headed to Spiceology to see if they carried it and easily found a bottle (click here to read about it!).

Cardamom, known as "queen of the spices", is native to India although Guatemala is now the largest producer. You may recognize its flavor from chai tea- these pods, smelling of eucalyptus and lemon, must be picked by hand making it second in price to saffron (1).  The scent is invigorating- I admit to giving the bottle a good sniff every once and a while!

Making simple syrup is, well, simple. Boil some water, dissolve in the sugar...

 ...and add your flavoring ingredient of choice!

After the mixture cools, the pods are removed and you are left with a tasty syrup suitable for flavoring beverages or brushing on to freshly baked cake to keep it moist and add flavor.

For my Italian soda, I mixed some of the cardamom syrup with freshly squeezed grapefruit juice and a splash of club soda for a refreshing spritzer.

For an adult version- throw in some grapefruit flavored vodka! This cardamom syrup would also go well with blood orange juice- the possibilities are endless!

Check back later for some other simple syrup recipes including raspberry and blackberry. No artificial flavorings here!

Want to know what else to do with cardamom? Check out these links:

• Blueberry Lemon Curd Coffee Cake from Good Life Eats with cardamom mixed into the streusel!
• Dark Chocolate and Cardamom Ice Cream from Epicurious- yes, please!
• It's not all about sweets- try Cardamom Honey Chicken from SimplyRecipes.com.
• Spicy Beef Curry from Bon Appétit would make a fabulous dinner.

Cardamom Simple Syrup
1 c sugar
1 c water
5-7 whole cardamom pods

1. Bring water to a boil.
2. Stir in sugar until it dissolves.
3. Remove from the heat and add cardamom pods. Let sit 30 minutes.
4. Remove pods and let syrup completely cool before using. Refrigerate for up to 3-6 months.

Cardamom-Grapefruit Italian Soda
1.5 oz cardamom syrup
1/2 c grapefruit juice
Club soda

1. Combine syrup and juice over ice.
2. Top with splash of club soda.

1- Green, Aliza Starting with Ingredient

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Foreign Food: Coconut Macaroons with Chocolate and Lime

I've decided to start a new column: Foreign Food. For this column, I will be cooking a type of food that is new to me or incorporating an ingredient or technique I have never used before. Join me on my journey to gastronomic enlightenment!

For my first foreign food: the coconut macaroon. Crisp on the outside, soft and tender on the inside. The perfect little cookie. I've added lime to the batter and drizzled the top with chocolate for good measure. Unlike your typical cookie, the macaroon has no baking soda or baking powder. Instead, this cookie is leavened by egg whites.

This treat is pretty easy to make- place all of your ingredients in the pan, turn on the heat and start stirring. All while singing "you put the lime in the coconut, drink them both up...". When the mixture is thickened, it gets spooned on to a cookie sheet and goes straight into the oven.

 After about 15 minutes, the macaroons should look golden, brown, and delicious!

While the cookies are cooling, you can melt some milk chocolate and toast some almonds to sprinkle on top.

The sweetness of the lime and the coconut are balanced perfectly by the richness of the chocolate and almonds. And there's fruit in it, so you don't have to feel guilty, right? For being such a delicate treat these macaroons are so easy to make!

Macaroons are a pretty flexible cookie. Don't like lime? Try orange instead. Maybe throw some almond extract in to the cookie base. And don't forget all of the drizzles and toppings you could try! Various nuts, chocolates and glazes... the possibilities are endless.

Do you know of a food you think I need to try? Leave a comment!

Coconut Macaroons with Chocolate and Lime
4 egg whites
3 c sweetened shredded coconut
3/4 c sugar
2 tsp vanilla
1/4 c flour
1 tsp lime zest
2 tsp lime juice
1 c milk chocolate chips
1/2 c almonds, chopped

1. Place egg whites, coconut, sugar, vanilla, flour and zest in heavy-bottomed sauce pan.
2. Place pan over low heat and cook 6-8 minutes, stirring constantly. Remove from heat when thickened.
3. Stir in lime juice.
4. Place spoonfuls of mixture onto parchment-lined baking sheets and bake @ 350 for 12-15 min, or until golden brown. Let cookies cool on baking sheet.
5. Melt chocolate in microwave according to package or in double boiler.
6. Chop almonds and place in dry saute pan. Toss almonds in pan over medium-high heat until fragrant.
7. Drizzle chocolate over macaroons and top with almonds.

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