I actually have several book reviews in progress, but haven’t had the time to sit down and flesh them out (and make sure I have things right, like the characters’ names or the spelling of the author’s name, little details like that!) as I’ve been busily working on an outline/synopsis for a novel. I’ve had a story accepted for publication and the editor wants me to expand said story into a novel, hence the outline. I suck at outlining, so it was a bit of a trauma getting it written. Outlines have always made me feel hemmed in creatively and I either have a huge block towards them or lack the ability to plot without starting at chapter one and laboriously following my characters through the story. Either way, I did get a short and VERY basic outline finished and sent off. Yay me!
What, you ask, does this have to do with gelato? I just finished a cup of dark chocolate and Tahitian vanilla bean goodness before writing this post. It was on my mind, doncha know. And OH so very very very decadent and yummy… For those of you not in the know, I will quote from the Caffe Gelato website here:
Gelato is Italy’s version of ice cream, with three major differences.
First, gelato has significantly less butterfat than ice cream’s typical 18 and 26 percent. Tests conducted by Delaware’s Department of Agriculture confirmed Caffé Gelato’s vanilla and chocolate gelato both have less than 10 percent butterfat.
However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster.Therefore, the customer will taste gelato’s full flavor immediately.
Second, gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.
Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in the mouth.
I will be reviewing a book this weekend, as well as posting on Fatal Foodies. Do check out that blog (there are five of us currently posting each week) if you’re into mysteries and food! Or just food. It’s a very droolable read!
One of my Blog Book Tour hosts, Mr. Fabulous, is having a special evening of kareoke duets with some of his peeps (his word, NOT mine) tomorrow (Sunday) night at 6:30 EST. Yours truly is showing her love for Mr. Fab and his wonderful, irreverant blog Pointless Drivel, by doing LEATHER AND LACE with him. I, like the other duet partners, pre-recorded my part to a karoeke version of the song (may I say I HATE this friggin’ song! What does ‘give to me your leather, take from me my lace’ MEAN, anyway?!) and sent it in MP3 form to Mr. Fab, who will sing along live with each song. He is either very brave or very foolish. Perhaps both.
And now for something completely different.
For the best hot chocolate ever, take two squares of Belgian chocolate (bittersweet is best), melt into a cup of milk (I prefer a tablespoon of cream cut with water – no carbs, no sugar, with the flavor of cream instead of skim milk!) in a saucepan over medium-low heat, stir it constantly with a whisk and then, when it’s melted and hot, give it an extra minute of whisking to insure the frothiest, richest hot chocolate ever. Top with whipped cream and chocolate shavings for extra decadence. Peppermint oil can be added (take a toothpick, dip it in the oil, then dip that in the hot chocolate. If you’re patient, you can also infuse a batch of chocolate beforehand by chopping it up into small pieces, adding a drop of the oil into the chocolate and stirring/shaking it to spread the oil) for some extra zing. Grated orange peel and/or cinnamon and other spices are other options.