The curated kitchen: The Hip Girl’s Guide to the Kitchen and TWO recipes

Well, now, here is a fun book. Entitled The Hip Girl’s Guide to the Kitchen, it is chock-a-block with all sorts of fun, interesting, and useful bits of information. Although you might want to be cautious about actually taking some of the advice (the tip on passing raw egg back and forth between two halves of the shell to separate the yolk from the white, for example, could be one mighty fine way to get salmonella), it makes for a fascinating read. And, better still, it contains a nice sprinkling of recipes. Most, adapted from other sources, were not created by the author. But the recipe for tea-infused crème fraîche and recipe for stone fruit liqueur (both of which you can find after the jump), are.

HipGirlsKitchen pb c

Recipe: tea-infused crème fraîche
Yields about 1 pint
1. Bring 1 pint heavy cream (slowly!) to 160°F in a medium-sized saucepan.
2. When it reaches the temperature, remove from heat and add 3 heaping teaspoons loose tea. Cover and let steep for 30 minutes.
3. Wash and don’t dry a quart-sized mason jar. Strain tea out of cream and pour cream into the quart jar. Allow the cream to cool to room temperature (no higher than 105°F).
4. Add 1. tablespoons live-cultured buttermilk or sour cream to jar and stir well to combine. Loosely cap jar and let sit in a warm place (80°F–85°F) for 12–18 hours, or up to 24 hours if temperature is lower. I set my jar near the stove and toaster oven with great success.
5. Once thickened, store in the refrigerator for up to three weeks.

Recipe: stone fruit liqueur
Makes about 3 cups
1. Combine 1 cup stone fruit pits, picked clean and left whole or lightly crushed (it’s okay to freeze these as you eat peaches, plums, apricots, and nectarines and make a batch when you have enough pits), and 2 cups grain alcohol (Everclear) or a 100-plus-proof vodka in a quart-sized jar. Seal and let sit for two weeks in a dark cabinet. Swirl it around every few days.
2. After two weeks, make a simple syrup by combining 2⁄3 cup sugar and 1/2 cup water in a small saucepan and dissolving the granules over medium-low heat. Raise the heat to medium-high to bring the syrup to a boil. Reduce the heat and simmer for 5 minutes.
3. Let cool completely before measuring and adding 1 cup syrup to the pits/alcohol jar. Add 1 whole cinnamon stick (optional). Seal the jar and let it sit for two more weeks.
4. Strain the solids from the liqueur and sip over ice or add to a cocktail for an almondy twist. Store liqueur either at room temperature or in the freezer, tightly sealed.

{Review copy and recipes provided at no charge by HarperCollins Publishers.}