This tune started out as just the bass line that transitions from the first to the second section of the tune. I built all the rest around that, varying from 4/4, 11/8, 6/4, back to 4/4, then 6/4, and finally 4/4 again, with three changes in tempo. All of this came together on March 20 and 21, 2009, right around the vernal equinox, and I thought the change of seasons theme really fit the style of the piece.
Being Christmas and all, I had a few hours to spare and thought I’d record a seasonal ditty to go with a video montage for my food website, looking back at 2007.
Watch the video here:
This recipe is right between savoury and sweet, and a nice complement to blue cheese. Contrary to most baking recipes, the salted butter is key to the right flavour, as my dear friend Harry Greenwood (who is the font of much wisdom about shortbread, among many other things) will attest.Watch Full Movie Online Streaming Online and Download
1 cup toasted hazelnuts, ground
3 cups flour
1 lb salted butter, room temperature
1/2 cup superfine sugar (berry sugar)
Preheat oven to 350 F
Combine hazelnuts and flour in food processor and process until fine
Cream together butter and sugar until light and fluffy and sugar is dissolved.
Add flour mixture and stir until just combined.
Pat into a sheet pan lined with parchment and chill thoroughly (at least 2 hours, preferably overnight)
Dock well and bake for 30 minutes, until golden
Score while still warm, and once cool, turn out onto another baking sheet
This is a recording I did for my son's 16th birthday as a surprise for him on my MySpace page. He also plays guitar and I though he'd get a kick out of a “shred” version of Happy Birthday, so I stayed up late the night before the big occasion and cranked this off.
This recipe uses a local fruit wine, made from blueberry and cranberry. You may substitute another fruit wine if you like, or a light red. Anjou, Bosc and Bartlett pears all work well in this recipe, and should be just ripe or slightly under-ripe for best results.film The Martian 2015 online streaming
2 cups blueberry – cranberry wine
2 cups water
2 cups sugar
2 star anise
1 cinnamon stick
6 pears, peeled, halved, and cored
Bring all ingredients except pears up to a boil, reduce heat and simmer for 15 minutes to develop flavour
Add pears and simmer until tender, 20-40 minutes, depending on the ripeness of the fruit
Remove with a slotted spoon, and place in a shallow dish
Pour poaching liquid over and allow to cool to room temperature(pears may be poached and refrigerated for a few days in advance)
Serve with blue cheese and hazelnut shortbread