Welcome
I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.
The drink may have originated in New Orleans but for this girls palate it originated in San Francisco back in 1982. My mother and I had planned a trip to visit family in California and a friend of mine who was born and raised in China Town San Francisco
suggested a few must try, must see things for our itinerary. One of the places that my friend Doris highly recommended was; “The Saloon” on Grant Street in North Beach, CA
She said not only are they known for their Ramos Fizz’s but it is one of the few buildings that survived the 1906 earthquake. It was fascinating being there, you could still see the cracks and seizures in the walls. The Ramos Fizz was wonderful, the addition of orange flower water and egg whites had a significant effect on the flavor and texture of the drink as compared with a regular Gin Fizz.
If you are worried about the safety of using a raw egg white you may substitute the powdered egg whites that are used for baking.
San Francisco Ramos Fizz
1 heaping tbsp. powdered sugar
1/2 tsp. lime juice
1/2 tsp. lemon juice
2, 3, or 4 drops of orange flower water
White of 1 egg
1 shot glass of gin
2 shot glasses of cream
2 shot glasses of seltzer water
1/2 glass crushed ice
Shake well and strain into a tall glass, enjoy.
Sciurus/Flickr
My family in California taught me their recipe for “California Flan”. I believe that the only reason that it is called this is because the people who are making it are from California. This recipe is similar to a great many flan recipes that are already out there. Don’t get me wrong this is a really good recipe, I have had flan on different occasions and some were better than others. I find some recipes for flan to be overly complicated, this one is not and it is also very smooth and creamy unlike some that are a little gelatinous. I would have to say that my family turned me into a big fan of flan.
California Flan
3/4 cup sugar
4 eggs
1 cup water
1 can sweetened condensed milk
2 teaspoons of vanilla
Place sugar in a small heavy skillet. Heat slowly until sugar melts and turns golden brown (watch carefully, it will caramelize quickly). Pour into a warm 1 quart baking dish. Tip and turn the dish quickly to coat the bottom and sides thinly. Beat the eggs in a large bowl until foamy. Stir in the milk and beat it until well blended. Add the water and vanilla. Stir again. Pour into the caramel coated dish. Set the dish in a larger baking pan on the oven shelf. Pour 1 inch of boiling water in the larger pan. Bake in a preheated oven for 1 hour at 300 degrees until almost set, but still soft. Do not over bake, as it will set as it cools. Remove at once from the pan of water and cool on a wire rack. Chill. When ready to serve, loosen sides with a knife and invert onto a plate.
When visiting my Aunt and Uncle in California many years ago, I couldn’t get over all the different things they did with avocados. I always liked avocados but for me they usually came in the form of guacamole or a one or two slice garnish on a sandwich. Boy did I ever underestimate their versatility. My family in California used them in hot soup, cold soup, salads they even put avocados in their breakfast omelets. But I have to say one of my all time favorites was and still is the;” Beer Batter Fried Avocado”. The taste is amazing especially when dipped in either a ranch dressing or salsa, I guarantee it will be one of your new favorite snacks or make enough of them and just call it dinner!
Beer Batter Fried Avocados
1-1/2 Cups beer (whatever kind you like)
1-1/2 Cups flour
2 Teaspoon paprika
1 Tablespoon garlic, minced
4 Hass Avocados
Vegetable oil as needed for frying
Salt to taste
Ranch dressing (for dipping)
Salsa (for dipping)
In a medium size mixing bowl, whisk the beer, flour, paprika and garlic together until well blended.
Let the batter stand for 2 hours before using it.
In a large frying pan, heat oil to a depth of two inches.
Peel the avocados and slice into wedges.
Dip the wedges in the batter. Fry in the hot oil until golden about 3 minutes, turning once. Fry in batches.
Remove the wedges from the pan and drain on paper towels. Sprinkle with salt to taste.
The drink may have originated in New Orleans but for this girls palate it originated in San Francisco back in 1982. My mother and I had planned a trip to visit family in California and a friend of mine who was born and raised in China Town San Francisco
