Party of Five

Laceberry Sherbet

Dessert, Snack, Sweets, That Is So Fetch Week

Today marks the end of our first publicised Mean Girls day celebration, That’s So Fetch Week. And while that is probably going to leave you with a feeling of crushing emptiness, be glad that you got to experience the joys of celebrating with Mands, Dan Fran, Jono, Lizzy, Rachel and now Lacey.

Well, by association at least.

I’ve known Lacey for over two decades after meeting through Susan and Kelly on the set of All My Children. As with Mands and Lizzy, I was blown away by her talent and vowed to make her a star.

That led to Party of Five and The Wild Thornberrys, which would have been enough of a success without throwing in the role of a lifetime in Gretchen Weiners. Heiress of toaster strudels and key player in making fetch happen.

Given her current status as the queen of Lifetime Christmas movies, I am super proud of Lacey and can’t even be mad that we don’t see each other as often as we like. As soon as she walked off the plane we ran into each other’s arms, sped to my home and caught up on this year’s crop of Lifetime films over a big bowl of Laceberry Sherbet.

 

 

While it appears to be a bit too healthy for my liking, I assure you that this sherbert is hella delicious. Not the powdered type like Michelle Sherbert, this frozen fruit delight packs a strong raspberry flavour and fills you with boundless joy. Which is not an overstatement.

Enjoy!

 

 

Laceberry Sherbet
Serves: 6-8.

Ingredients
500g raspberries, thawed
1 ½ cups milk
⅔ cup raw caster sugar
1 lemon, juiced

Method
Blitz everything in a food processor until smooth.

Strain through a sieve to get rids of any leftover solids or seeds.

Transfer to an ice cream maker and churn for twenty minutes or until the consistency of soft serve. Transfer to a container and freeze overnight, before devouring.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Adam Scottch Eggs

Easter Meggstravaganza, Party Food, Snack

Step three is probably the easiest of Easter Meggstravaganza to follow through with; they aren’t struggling or near death and they aren’t overwhelmed by their hero status.

They are just a TV star (go to 4:08, JLD gets it), after all. Plus, Adam Scott is obsessively in love with both Annelie and I, and would do anything for us.

We first met Adam during our BAT period (Before Amy and Tina) when we were trying to Catfish Amy Poehler into befriending us. Well actually, we were aiming to enter into a polygamist marriage with her, but friendship would have been great. While this particular scheme didn’t bring us to Ames, it did bring us to Adam.

You see, Adam Scott was also catfishing us hoping that he could sleep his way to the top with our persona Anneljamin Juddailes: Record Producer, Hip-Hop Mogul and multiple Academy Award Winner.

It was a messy time for all of us, but after working through our feelings on a scrapped episode of TV Catfish (I refused to both put on pants and be pixellated) we became close friends and well, Adam fell for the people behind the masks.

With Parks and Rec recently finishing Adam called us to let us know that he, and I quote “had some time on his hands and wanted to put them to use,” which was the perfect opportunity for us to all whip up a batch of our famous post-coitus snack, Adam Scottch Eggs and help Meg return to greatness.

 

Adam Scottch Eggs_1

 

Scotch Eggs have a reputation for being quite simplistic or unrefined, but with the right blend of herbs and the addition of hot sauce they become the perfect accompaniment for a beer with a generous dollop of Coolaioli. Enjoy!

 

Adam Scottch Eggs_2

 

Adam Scottch Eggs
Serves: 8.

Ingredients
10 eggs
800g good pork sausages, skins removed
1 small onion, finely diced
1 small clove garlic
handful of chives, finely chopped
handful of parsley, finely chopped
generous pinch nutmeg
1 tbsp English Mustard
½ tsp smoked paprika
1 tsp Tabasco, or to taste
150g breadcrumbs
1-2 cups plain flour
vegetable oil, for frying

Method
Preheat oven to 160°C.

Place eight of the eggs into a pot of cold water and boil for 3-4 minutes. Transfer to a bowl of cold water, peel when cooled and leave aside to dry.

Put the sausage meat into a large bowl with the herbs, nutmeg, mustard, paprika and tabasco and season with salt and pepper. Mix it all together well and separate into eight patties.

One at a time, flatten out the patties, place an egg inside and wrap the patty around until it is completely coated. Leave aside.

Get three small bowls out and place flour in one, breadcrumbs in another and beat the two eggs in the third.

Again, one at a time, roll each sausage/egg ball in flour, followed by the egg and then the breadcrumbs until they are all crumbed and ready to go.

Pour vegetable oil into a large pan until it is roughly 2cm deep and place on stove over medium-high heat. When the oil has come to heat, cook them in batches until the crumb is crisp and golden and then transfer to a lined baking sheet.

When all eggs have been lightly fried, place tray in the oven and bake for 10-15 minutes or until the eggs are browned and cooked through.

Devour.