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The Guardian
5 days ago
- General
- The Guardian
Helen Goh's recipe for lemon meringue bombe alaska with pistachio cake
There's a touch of theatre to a bombe Alaska: the soft swoops of toasted meringue, the hidden layers revealed at the slice, the contrast of cold and flame … This one takes its cue from lemon meringue pie, reimagined as an icy dessert with a gently tangy heart. The lemon ice-cream is no-churn, which makes it blissfully easy, and it softens into a mousse-like texture, rather than melting, so this is great for entertaining, when timing isn't always precise. Underneath is a tender pistachio sponge for a little texture and subtle nuttiness, and it's all wrapped in a satiny meringue, torched to golden. It's a dessert that feels doable but celebratory, a little retro and entirely joyful. Prep 10 minFreeze 8 hr+ Cook 1 hr 30 min Serves 8-10 For the pistachio cake40g shelled pistachio nuts60g plain flour ½ tsp baking powder ⅛ tsp fine sea salt 60g room-temperature unsalted butter60g caster sugar Finely grated zest of 1 lemon 1 large egg, at room temperature ½ tsp vanilla extract 40ml milk For the lemon ice-cream330g lemon curd (shop-bought or homemade)100g condensed milk 100g plain, unsweetened yoghurt 1 tbsp lemon juice 300ml double cream For the meringue3 large egg whites (about 90g) 150g caster sugar ⅛ tsp cream of tartar 1 tsp lemon juice 1 tsp vanilla extract Line the base and sides of a 20cm round cake tin with baking paper. Put the pistachios in a food processor and process until finely ground. Add the flour, baking powder and salt, and pulse to combine; transfer to a small bowl. Heat the oven to 190C (170C fan)/375F/gas 5. Put the butter, sugar and lemon zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high for about two minutes, until lightened. Beat in the egg and vanilla, then, on low speed, mix in the pistachio flour in three stages, alternating with the milk. Once just combined, scrape the batter into the lined tin and spread out evenly (it's a very shallow cake). Bake for 15-17 minutes, until light golden brown and a skewer inserted into the centre comes out clean. Transfer the tin to a rack for a few minutes, then unmould and leave to cool completely. Line a one- to one and a half-litre pudding bowl with a few layers of clingfilm, making sure there is a generous overhang all around. Whisk the lemon curd, condensed milk, yoghurt and lemon juice in a medium bowl. Beat the cream to soft peaks, then fold into the lemon curd mix; be gentle but thorough – there shouldn't be any white streaks. Scrape into the lined pudding bowl, then place the cake on top. Fold over the overhanging clingfilm to cover, then freeze for eight to 12 hours, until firm. Once the ice-cream has frozen, make the meringue. Find a saucepan on which your electric mixer bowl will sit stably. Fill the saucepan a quarter of the way up with water and bring to a simmer. Put the egg whites and sugar in the bowl and set it over the pan, making sure the base isn't touching the water. Whisk until the sugar dissolves and the mix is warm; rub a bit between your fingers: it's ready when it feels smooth and not gritty. Transfer the bowl to the mixer, and beat with the whisk attachment on medium-high for a minute. Add the remaining ingredients and beat for five minutes, until thick and glossy. To serve, invert the ice-cream bombe on to a serving plate. Gently tug at the clingfilm to release the ice-cream, then lift off the bowl and remove and discard the clingfilm. Spoon the meringue generously over the bombe to cover it entirely, using a small spatula to create swoops and peaks (at this stage, it can go in the freezer until ready to serve). Just before serving, use a blowtorch to caramelise the meringue until golden brown, then slice into wedges with a hot knife (dip it in a jug of hot water first, and wipe dry).
Washington Post
13-07-2025
- General
- Washington Post
Asking Eric: After illness, social butterfly feels left out
Dear Eric: I am a middle-aged woman, who, for most of her life was the center of the social scene. I entertained in my home, organized outings and helped my friends out whenever I could. A lot of this was not reciprocated, but I was fine with it, because I enjoyed it, and deep down, I always suspected that if I did not make the fun, the fun would not come to me.
Fox News
09-07-2025
- Entertainment
- Fox News
George Clooney's wife Amal bans phones in family's home to protect privacy
Amal Clooney is laying down the law. When it comes to entertaining guests at the home she shares with George Clooney, the human rights lawyer has a strict no-phone policy. During a recent interview with Glamour, Amal detailed how she protects her family's privacy while constantly being in the spotlight. "Creating private moments and spaces is becoming increasingly difficult," Amal admitted. "But that's also why we entertain a lot at home. I now have a phone basket that I use to take everyone's phones away!" Amal continued to candidly share that she's fiercely guarding one thing – her family's privacy. "It's important to get that balance where you have time alone with your family and with your friends where people feel like you can have a safe and frank exchange," she explained. While being a mom of two to twins, Amal admitted that it's paramount to protect her brood. "I would say becoming a parent means you're more troubled by some of the intrusions. So, we do the best we can to minimize any impact on our children. We don't put our children out there; we've never put their photo out there or anything like that." Meanwhile, the Hollywood couple have appeared to balance being in the spotlight and taking care of their family. As Clooney debuted the Broadway play he wrote and starred in, "Good Night, and Good Luck," in April, his wife Amal was visibly absent. While speaking to reporters, George said Amal missed his big night because "she's with the kids," according to People. The couple's twins are named Alexander and Ella. WATCH: GEORGE CLOONEY TALKS FAMILY LIFE AT KENNEDY CENTER HONORS The Clooney family relocated to New York while he focused on his Broadway debut. In February, George was a guest on "The Late Show with Stephen Colbert" and shared how his family was adapting. "They love being here. I mean, come on, how do you not love this? It's New York City," George remarked. "Actually, a play is kind of a good schedule because you're working at night. You get to see the kids during the day. So, it's OK," he added. "Good Night, and Good Luck" is George's Broadway adaption of the 2005 movie he directed. The play, like the movie, portrays the true story of CBS news journalist Edward R. Murrow's exposé on Sen. Joseph McCarthy. George proposed to Amal in April 2014, and the couple married five months later in Venice, Italy. Three years later, in 2017, the Clooneys welcomed their twins. The couple have homes all around the world, including Italy, England and a French property roughly 30 minutes away from Château Miraval, an operating winery owned by George's friend, Brad Pitt.
Vogue
08-07-2025
- Entertainment
- Vogue
The Dos & Don'ts of Parties in the Digital Age
For better or worse (probably worse), the digital age has thoroughly reshaped the party experience. On one hand, tech-friendly tools like e-vites and Pinterest moodboards streamline and embellish hosting duties, while on the other, that omnipresent smartphone reliably jerks the focus away from connecting with your fellow fête-ers. The art of entertaining has always been an elusive quality to master regardless of era, but now, it's all the more fickle a beast. And while there's no silver bullet solution to healing the party circuit of its information-age-woes, there are experts who know a thing or two about reinstating elegance and presence to festive environments—Carmen Haid being one of them. As the vintage curator and founder of Atelier Mayer, as well as a seasoned hostess (and guest), here, Haid demystifies how to throw a successful shindig in the 21st century. Ahead, her dos and don'ts for parties in the digital age. Do: Match Your Invite to the Mood Depending on the formality of your event, your invitation should match the mood. For casual soirées, a chic WhatsApp message, a curated broadcast list, or a tasteful email will do the trick. Don't: Forget to BCC Be sure to send invites individually, not en masse in a group chat or email, and always keep addresses private. Nobody needs another inbox flooded with messages from strangers. Do: Opt for Paperless Post A well-crafted digital invitation sets the scene before anyone arrives. Personally, Paperless Post remains the gold standard. Think of it as the Hermès of evites: customizable, elegant, and blissfully efficient at collecting RSVPs without fuss. Don't: Neglect Your RSVP (Even If It's Digital) RSVP stands for the French phrase, répondez s'il vous plait, which means 'please respond.' If a host asks for an RSVP, you are expected to respond whether you are attending or not. Silence is not mysterious, it's simply impolite. Don't: Assume Everyone Is Digitally Fluent Not everyone wants to scan a QR code. Provide analogue alternatives: a printed menu, visible wine labels, or handwritten place cards never go out of style. Do: Employ Your Apps Ambience is half the experience. Consider candle light and live music such a piano, guitar, violin, percussion, tablas, harp. Alternatively, you can use a music app to queue a playlist. Spotify and SoundCloud have elegant options—just make sure it's ad-free. Don't: Forget to Mic Check Smart lights, Bluetooth speakers, and virtual assistants are all lovely until your Wi-Fi fails. Test your tech, light and sound before guests arrive. An atmosphere dimmed because of a tech glitch is simply not recommended. Do: Read the Room When entering a private event or home, do not whip out your phone like a paparazzo at Cannes. Always ask before photographing people or interiors. What is charming to you might be deeply personal to someone else.
New York Times
07-07-2025
- Entertainment
- New York Times
Three Easy Dishes to Make for a Crowd This Summer
When the chef Scott Clark is cooking for a big bunch of friends, his goal is always to deliver a dish that's 'more than delicious,' he says. 'It should also show off.' For Clark, 39 — who owns Dad's Luncheonette, a diner in a historic train car in Half Moon Bay, Calif. — that might mean trying a new technique (making custard with Earl Grey tea, for instance) or plating with a little pageantry, like dolloping yogurt on a slice of cake before finishing it with a sprinkle of citrus zest. - A Danish jewelry designer's long midsummer lunch. - In the Caribbean, a couple's laid-back birthday party with their young son. - A group of trans artists and activists' Filipino feast on Fire Island. - In a Georgian vineyard, a meal inspired by a painting. - A guide to sharing a vacation rental (and remaining friends with your housemates). - Chefs' favorite recipes for large groups. - An easy, crowd-pleasing cocktail to make in big batches. For our Summer Entertaining Issue, we asked Clark and two other Bay Area chefs to share foolproof but impressive recipes that can be scaled up, prepped ahead or pulled together in a flash — ideal dishes, in other words, for feeding a crowd on vacation. For the chef Nite Yun, 42, who runs the Cambodian restaurant Lunette in San Francisco's Ferry Building, no big group meal is complete without a generous portion of quick-cooking greens. They 'pair with almost anything,' she says. When cooking for his friends, Geoff Davis, 37, the chef and owner of the soul food restaurant Burdell in Oakland, serves family-style platters that highlight summer produce, like blackened fish with sweet corn grits and tomato vinaigrette. And Clark prefers his summer spreads capped off by something cold, celebratory and indulgent, like his nostalgic icebox pie flecked with tea leaves. The rest of the menu, he says, 'depends on how much I like the people.' Geoff Davis's Blackened Cod With Sweet Corn Grits This recipe is adapted from a fish and grits dish that appeared on the opening menu at Burdell. The grits can be made up to a day in advance and reheated, and because the fish is blackened, it's nearly impossible to overcook. 'You're burning it on purpose,' says Davis. 'It's pretty easy to pull off and you look like a rock star.' For best results, Davis recommends waiting until Sungold tomatoes and sweet corn are at their peak in your region. Look for apricot-orange tomatoes and ears of corn with bright green husks and plump kernels. Want all of The Times? Subscribe.
