Tuesday, June 29, 2010

Coconut Key Lime Ice Cream

As this week slowly limps forward, I find myself looking forward to the July 4th weekend.

And while I'm a big fan of our Indepence I'm also a big fan of a three day weekend. When you're making your dessert plan for the cookouts and outdoor fun, you'll want to have some really good ice cream.. 

And I couldn't resist combining the last of my coconut and some key lime juice along with coconut milk. This recipe is perfect if you have little time and want to bring a dessert to a cookout or enjoy it on your own.

In fact don't plan on bringing it,  just enjoy it on your own.

Coconut Key Lime Ice Cream
2 (15 ounce) Unsweetened Coconut Milk
1 cup sugar
1 1/2 cups unsweetened coconut
1/2 cup key lime juice

Combine the milk, sugar and coconut in a sauce pan and heat over medium until the sugar dissolves. Cool and place in the refrigerator until chilled through (2-3 hours) Add the key lime juice. Then freeze in your ice cream maker according to the instructions.

Monday, June 28, 2010

Remade Owl Sewing Project

This weekend's sewing project was in honor of my little nephew.

When he was first born I started calling him little bird, because when his mother was trying to catch some winks, and I was holding him he would peck at me and open his mouth like a little bird. His little eyes staring at me as if to say, "Are you going to feed me or what?"

Since then he is walking and playing and fast becoming a little person.

And I've yet to sew him a toy. (or any toy to be honest)

But I was organizing the other day and came across a wool sweater that my husband shrunk a while ago by accident and I thought it would make a great toy.

So I thought I would make a bird for my little bird. Or really an owl. Here is what I did:

1.  I sketched out an owl on the sweater and cut it out. (Look online for tons of different ideas)

2.   I had different colored felt material on hand and after cutting out circles for both the eyes and the beak, I stitched them on to the face.

3. Then I cut two wings out of felt in an oval shape that would be flush on the side seams of the bird.

4.  I sewed the wings on and then sewed the bird together.

5. I finished the project by adding the stuffing into the toy and stiched close the small opening (for the stuffing)

I cannot tell you how excited I am that I didn't screw up the project finished my first toy. And I hope my nephew loves it.

And that it doesn't fall apart. Either way I'm good.

Sunday, June 27, 2010

Breakfast at Wimbledon

Breakfast at Wimbledon has been a tradition since I was a kid.

We were a tennis  family. My sister and I both played high school tennis. I played tennis in college. As a family we would play doubles. My parents would play tennis together when they were first married after watching John McEnroe and Jimmy Conners matches.

When we were kids, we would get up early on the weekends during the summers and watch all the Women's and Men's Singles Tennis action. And my mom would get strawberries and cream so we could pretend like we were there.  And even as an adult I've carried on this tradition. My husband even laughs at me as I watch games and yell at the TV. But he's on board because of the strawberries and cream. I thought this year I would use something a little healthier than heavy cream.

But even after that the tradition will live on...

Strawberries and (Healthier) Cream
1 lb whole strawberries
1 cup 0% Greek Yogurt
Juice of 2 lemons
3 tbsp sugar

Whisk all ingredients together in a bowl and pour over whole strawberries. It will give you the energy you need to yell "Go Roddick!"

Saturday, June 26, 2010

Provolone Cheese Grits

When I moved from South Florida to the South, I found out real fast that a real Southern breakfast always includes grits.

But the best grits I've ever had were cheese grits.When I worked at a Bed and Breakfast, the Chef and I were in the kitchen one morning waiting for Sunday breakfast service to start. And we started experimenting with the grits. By the time it was said and done we had created Asiago Cheese Grits with Cumin. They were wonderful. Although, this morning as I'm looking at my refrigerator, I know I don't have any Asiago cheese.

I have two cheeses to choose from. In one corner we have shredded cheddar cheese. The well known experienced fighter of the cheese world. In the other corner we have Provolone Cheese. A lesser known underdog . 

I choose the underdog along with some Italian seasoning. Its creamy and the perfect take on a Southern classic. Don't buy the instant grits. A little while longer and you can have the real thing which is far worth the time. I was lucky to have locally farmed and milled grits that made me wonder why I hadn't made grits in a while. This recipe will help me remember.

Provolone Cheese Grits
2 cups water
1 cups regular grits (not instant)
5 ounces provolone cheese
1 tbsp salt
1 tbsp Italian Seasoning

Heat the water until boiling and add the salt. Lower to medium and add the grits and stir until creamy (about 20 minutes). Add the provolone cheese and Italian seasoning. And stir until completely melted.

Friday, June 25, 2010

Blueberry Ice Cream Pie

It's blueberry season. Normally I would be baking up a classic blueberry pie.

However in 100 degree heat, I won't be turning on the oven anytime soon. So, since I've been in an ice cream/sorbet mode lately I thought I would remake blueberry pie into something cool.

This year I actually purchased my own blueberry bush. In the spring you could tell it was full of blooms and fruit. All I had to do was wait for it to ripen. 

And then the birds came. And my life turned into a Hitchcock movie. Although instead of the birds attacking humans, they attacked my blueberry bush.


The ingrates even had the nerve to act like I should have provided them with more. So, the blueberries I used for this recipe were purchased. Here's hoping using my own blueberries next year.

Blueberry Ice Cream Pie
1 premade graham cracker pie crust
2 cups milk
1 cup heavy cream
4 egg yolks
1 tsp vanilla
1 cup sugar
3 cups blueberries
Juice of 1 lemon

Heat the milk and cream together in a saucepan over medium until almost scalded. In a separate bowl mix the egg yolks. When the milk/cream mixture is heated, add to the yolks in a slow steady stream, mixing constantly so as not to scramble the eggs. When the mixture is combined pour back into the saucepan and stir until thick. (coats the back of a spoon) Cool mixture and add vanilla. In a blender combine the blueberries, sugar and lemon. Puree until smooth. Combine the blueberry puree with the milk/cream mixture and place in the refrigerator until chilled through.

Freeze ice cream in an ice cream maker according to the manufacturers instructions. Pour into graham cracker crust. Top with a mixed berry jam, or berry jam of choice.

Thursday, June 24, 2010

Baby Chocolate Cakes

This post is brought to you by FAIL.

The original reason for this post started when I made a special meal last weekend. And I was thinking about when you go to the special trouble to make a beautiful meal and then you have to think about dessert. And you just don't have it in you to make a whole special perfect confection...

That's what I like about the Molten Chocolate Cake recipe. So easy (ok you're going to see why that's a relative term) and a simple way to end a meal you've spent a lot of time on. There is no icing or piping or shaping - anything that requires additional time and skill that you just spent on your special meal.  

It's a great recipe. So I commenced to make said Molten Chocolate Cake and photograph it for this post. But I either baked it too long or not enough. The cake was either runny or perfectly baked. Not molten inside. 

Then I tried it and decided that nobody cares if its molten in the center. It tasted fudgy and was the perfect end to our meal. So make these baby chocolate cakes as an easy way to end a special meal and you won't have to worry about the molten center.

Chocolate Babycakes (Adapted from The Cookworks)
2 tbsp cocoa powder
3 ounces bittersweet chocolate
3 ounces unsalted butter
2 eggs
2 egg yolks
3 ounces sugar
1 1/2 ounces all purpose flour
(5) 2 x 2 1/4 inch ramkeins

Preheat the oven to 400 degrees
Butter the round molds with unsalted butter and dust with the cocoa. Melt the bittersweet chocolate and unsalted butter in a double boiler. In a mixer beat the eggs, yolks and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until incorporated.

Carefully spoon the batter into the prepared molds, filling no more than 1/2 full.  Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after its been put into the molds. Bake for 15 minutes. Top with ice cream or whipped cream or Cherry Key Lime Sorbetto

Wednesday, June 23, 2010

Cherry Key Lime Sorbetto

Today I stepped into my car at 7 pm and it registered 100 degrees outside.

I didn't realize I was living on the surface on the sun. And since its so hot outside, I've decided to make another sorbet. Only its not a sorbet its a sorbetto. What exactly is the difference between sorbet and sorbetto? In my research one of the bigger differences is that sorbetto has less water content allowing it to be less icy and more creamy.

The upside to this creaminess is that when I take it out of the freezer I don't have to wait for it to defrost, and there is less time I have to wait to scoop it into a dish.

Its too hot to wait...

So besides the fact that I have wanted to consume things closer to the temperature of Anarctica, I recently noticed all the beautiful cherries coming to market and the grocery. I bought some with the idea of making a crumble or maybe cherry bars. I decided against anything that needs to use further heat...

Just think of it as a dessert form of Cherry Limemade.

Cherry Key Lime Sorbetto

1 lb ripe Cherries, pitted
1 cup sugar
1 cup water
1/4 cup Key Lime juice

Combine the sugar and water into a saucepan and heat until the sugar dissolves and the mixture becomes a simple syrup. Let cool. In a blender combine the cherries and key lime juice. Add the cooled simple syrup and blend until smooth.  Put mixture in a bowl and place in the refrigerator until chilled through.

Add to your ice cream maker and freeze according to instructions.

Tuesday, June 22, 2010

Homemade Mustard

Most of what I write about is simple food and recipes that busy career girls can use to conquer domesticity. But sometimes I like to throw in a recipe that probably isn't the most practical thing a busy girl could make.

But sometimes I like to provide options.

When I get bored, I tend to branch out into things that I would have never made from scratch. Lately, I've made a couple of different types of homemade jam, key lime and lemon curd. So basicaly I've been into condiments.  And since we were out of mustard and I'm a big fan of this condiment I thought I would seek out a way to make it.

How does one make such a condiment? Well in my research I found that you can make a yellow mustard which is milder or you can make a darker brown mustard (with dark mustard seeds) that is definitely on the spicier side. I decided to combine them both. I went to my local organic grocer and bought mustard seeds (yellow and brown) and decided after researching different kinds of types of mustard, that I would make a hybrid of yellow and brown. Unless you are a glutton for punishment it probably wouldn't make sense to use the same amount of brown and yellow mustard.

Now are you are busy and barely keeping up with chores, work and friends?

Not a good idea to try this recipe. But if you are in the mood to try something new and create your own mustard I highly recommend it.

Rosy's Homemade Mustard

2/3 cup yellow mustard seeds
1/3 cup brown mustard seeds
1 cup apple cider vinegar
1/2 water

2 tbsp honey
1 tbsp salt

Combine seeds, water and vinegar and let soak overnight to soften. Then pour into a blender with the honey and salt and puree. Thin with water, if needed, to desired consistency. Makes roughly a pint of mustard.

Monday, June 21, 2010

Baguettes from Artisan Bread in 5 Minutes

Sometimes quality projects are better than quanity when you need a little extra rest on the weekend. (re: too lazy to go at warp speed) And nothing makes you look like you accomplished a lot than making baguettes from scratch, right?

Not really.

I went back to the well to try another recipe from the book, Artisan Bread in 5 minutes. No they are not paying me for any endorsements but I really just can't believe how great my bread turns out. In fact the quote, "This is the best bread you have ever made" came out of my husbands lips. Its so soft on the inside. (I could have done without the last sentence but you get the point) If you are thinking of baking bread anytime in your lifetime you really need to have this book on your shelf.

So I whipped up some bread in no time. And then I got to relax on the couch and watch On Demand Reality TV.

That's what I call quality.

3 cups lukewarm water 100 degrees
6 1/2 cups flour
1 1/2 packets yeast
1 1/2 tbsp kosher salt

 Add yeast, salt and water together in a 5 quart bowl. Add the flour and mix with dough attachment (or by hand with a wooden spoon). Do not knead. This will yield a wet dough.  Allow to rise and cover with a lid (not airtight).  Allow the mixture to rise until it starts to collapse appoximately 2 hours.
Preheat oven to 450 degrees with a baking stone placed in the center of the oven. Dust the dough with flour and cut off a 1 lb piece. Dust with more flour and shape it into a ball. Roll the dough back and forth to form a cylinder approximately 2 inches in diameter. Place loaves on top of pizza peel covered with whole wheat flour and allow to rest for 20 minutes. After its rested, paint water over the surface of the loaf. Slash the loaf diagonally, using a serrated knife.

Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into a broiler tray that doesn't interfere with the pizza. Bake for about 25 minutes. Yields 1 large or 2 small baguettes.

Sunday, June 20, 2010

Weekend Sewing Project - Teacup Napkins

I have sewing in my genetic code. However, In my house my mother was not the one who sewed our buttons back on or even our Brownie or Girl Scout Badges.

It was my father.

My great-grandmother on my mother's side was a seamstress in New York in the Garment District. My grandmother (my father's mother) is quite an accomplished seamstress as well. My father had experience sewing on badges as a graduate of the Merchant Marine Academy. And when he sewed ours on they were perfect.

Through all this I never really learned to sew until last year when I took a class with my best friend. And last weekend we continued to learn when we went to Atlanta see Dana from Made give a Mystery workshop and demonstration. The workshop was held at Whipstich, a beautiful fabric store. Which was dangerous because I fell in love with so many of their fabrics.

One fabric I loved in particular was Metro Cafe. An beautiful fabric of teacups. I knew it would make adorable napkins. So to continue my craft I decided to make napkins this weekend.

And in order to stretch myself I figured out a project to make with the scraps: a matching tea towel.

If you are new to sewing, napkins are the best way to gain confidence. Just cut a 22 inch square of fabric and fold over an inch on each side. Half that allowance and tuck in a half inch underneath so you can't see the raw edge. Iron the edges to help keep in place and then pin.  At the corners make sure you cut out the extra fabric that is folded over. This is called a mitered seam.

The more I learn the more fun I have. Hopefully my skill level with catch up with my family tree soon.

And in honor of my Dad, Happy Father's Day. Thanks for all the little things you did for me. Including sewing my patches. And for having the most precise stiches I've ever seen.

You're the best.

Wednesday, June 16, 2010

Part II of our Atlanta Trip - Dinner at Bocado

(Peaches & Blueberries with Proscuitto over a Pistachio Pesto)

Part I of our trip made us very hungry.

As soon as my best friend bought us the last two spots in a sewing workshop to see Dana from Made  I knew my part would be finding a great place for us to have dinner.

And I found it right across the street.

So two girls walk into a restaurant. A restaurant filled with pretentious looking diners and a snotty hostess. One girl realizes (the one who chose the restaurant) that its a Saturday night and they have no reservation. As she surveys the hostesses' narrowed gaze, she realizes she may not be eating at this restaurant.

The words "You can eat at the bar" save her... Which is where she wanted to be anyways. Thank goodness the food wasn't as pretentious and the bartender was perfect in his recommendations.

Bocado Restaurant is located off Howell Mill Road in Atlanta. Its a restaurant dedicated to sustainable foods and simplicity. Chef Todd Ginsberg, trained under Joel Antunes and Bruno Menard at the Dining Room in the Ritz Carlton, Buckhead. But unlike his former stomping grounds his food has an easy and simple quality to it.

We started with a wonderful South African Chenin Blanc (perfect for the 100 degree weather and high humidity)

(Chicken Liver and Bacon Crostini)

Then we chose a variety of amazing dishes:

Proscuitto and Arugula Bruschetta
Peaches and Blueberries with Proscuitto over a Pistachio pesto
Chicken Liver and Bacon Crostini
Rack of Pork
Chesapeake Flounder

(Rack of Pork)

So the two girls end their trip to Atlanta on a high note and another adventure under their belt.

Sewing Trip To Atlanta - Part I

We are back to our regularly scheduled programming.

I've been on a mini-break from blogging. But the adventure that preceeded my mini-break is worth telling you about. It all started last year when I got sewing lessons for my best friend for her birthday. We took the class together and I chronicled it in some previous posts.

Since then she has sewn some adorable dresses for her little girl Sabina. Recently she saw that Dana from Made was going to be at Whipstich in Atlanta for a sewing demonstration and a "Mystery Workshop" So she bought us the last two spots before it sold out.

So we went to our workshop last Saturday in Atlanta.

First of all Dana from made was amazing! So friendly and creative. She demonstrated in the first part of the morning some great little girl's dresses that she makes from large t-shirts and some great tips on how to create your own pattern for sewing. (sometimes taking apart clothing to see how its made is the best way)

Then in the afternoon we had our "Mystery Workshop"

We got two different pieces of fabric, buttons and different pieces to us in our garment. The "Mystery" ingredient was elastic thread. Which is also the ingredient in smocking garments. Which I didn't know. So I found the mystery ingredient a great idea.

So after we opened these presents we commenced on a Project Runway style competition. There were some great projects created.

I will not, however, show you my project since I didn't finish it. But the biggest reason is that I wasn't a fan of the fabric.(Brown and Turquoise are not my colors) But I will say that I was really inspired by the workshop and I'm look forward to continuing some crafts of my own at home.

A big thanks to my best friend, Varinia for giving me such a great class and our fellow table mate Larissa who has a lovely blog you should definitely check out. She was worried her sewing machine noises were bothering me but that really was the least of my worries.

Friday, June 11, 2010

Cucumber Salad

Everyone has their special dishes that remind them of the summers of their childhood.

My childhood memory is a wonderful tomato cucumber salad.

My mother would make it as a side dish and it was just wonderful. To this day it reminds me of having omelets for dinner when my mother would add leftover little thin Italian sausages from grilling the day before. She would throw in peppers, sausages and parmesean cheese.

Since I don't have any tomatoes, I wanted to make a cucumber only version that's easy and a perfect side dish until tomatoes come into season.

Simple Cucumber Salad
1 large cucumber sliced
1/2 medium red onion sliced
1/4 cup red wine vinegar
1 tbsp sugar
1/4 cup olive oil
1 tbsp dill
Salt and pepper to taste

Slice the cucumbers & red onion and toss together. In a separate bowl add the vinegar and sugar together. Measure olive oil in a measuring cup and while whisking the vinegar pour the olive oil in a steam until the dressing comes together. Add the dill and pour over the cucumber salad. Season with salt and pepper. Lightly toss.

Thursday, June 10, 2010

French Apple Cobbler

It's always difficult to decide what type of cake to make for someone's birthday. This time that someone was my mother-in-law, Lynn. So I poured over cookbooks and ideas until my husband simply said:

"Why don't you just ask her what she wants?"

A novel idea...

Her response was "something with fruit in it". At this point we've narrowed the field down by 0.0010. So I continued to search through my cookbook collection and google online like a mad woman until I found this recipe from Cooks.com. Its a French Apple Cobbler with a topping that is more cake-like and fluffy and less biscuit oriented - which is also my favorite.

Everyone wins...

French Apple Cobbler (DOUBLE This recipe for a 13 x 9 dish)
5 c. peeled & sliced tart apples
3/4 c. sugar
1/2 tsp. cinnamon
1/4 c. water
2 tbsp. flour
1 tsp. vanilla
1 tbsp. butter

1/2 c. sifted flour
1/2 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter
1 egg, slightly beaten

Preheat oven to 375 degrees. To make Filling: In a medium bowl combine apples and other filling ingredients except butter. Turn into 9 x 9 inch baking pan. Dot apples with butter. Pour batter, combine batter ingredients and mix until smooth.
Drop batter by spoonfuls over the apples and spread evenly. Batter will spread during baking. Bake 35-40 minutes or until apples are tender. You will notice there is no milk in the batter. This makes it different and really good.

Tuesday, June 8, 2010

Turquoise Is The New Black

In the kitchen, I love color. Everywhere else I'm afraid to use color. In fact our entire house is this beautiful creamy yellow color - inside and out. Its nice and neutral without being a boring beige. Everything was the same color, that is, before I decided to jump off the deep end and do something completely out of my comfort zone.

I was reading Fresh Home Magazine - my new favorite DIY magazine. (besides the fact that they still don't have a viable website yet) They declared in the new Spring issue that "THE" color for home decor this season was turquoise.

Game on...

So I did a canonball in the deep end of the pool to see what would happen. Actually I'm pretty excited with this first attempt. I was really hoping it wouldn't turn out into some neon 80's weird color. And next to my white beadboard in the bathroom it really pops...

I'm off to search for other new paint colors...

Monday, June 7, 2010

Chocolate Ice Cream

There are times where all you do is look forward to the weekends and then when they get here they just don't live up to the hype. I just wasn't in the best mood to enjoy the weekend. But when that happens, I find myself cooking and baking more. I feel the creativity pushes out the negative energy. And it makes a lot of people happy.

So today is National Chocolate Ice Cream Day so there is no better time for me to share the mad ice cream making that has taken place in the past few days.

It started with all the sorbets that I've been trying. Since they went over so well, I decided to make chocolate ice cream. There are are very few things that are better than a really good chocolate ice cream. And it can drown the sorrows that Mondays bring.

Worth it...

Let's hope my ice cream maker holds up.

Chocolate Ice Cream
2 cups whole milk
1 cup heavy cream
4 eggs
1/2 cup sugar
8 oz bittersweet chocolate chopped

Heat on medium the milk and cream together in a saucepan. In a separate bowl whisk eggs and sugar. When milk is hot but not boiling take off the burner and pour into the eggs in a small stream to bring the temperature of the eggs up but gradually so you don't scramble them. I like to use a ladle to pour the milk in so you can control it better.

Return the mixture into the saucepan and heat until it thickens and mixture can coat the back of a spoon. Take off the burner and mix in the bittersweet chocolate. Mix until it melts. Place in a bowl and chill completely. Once chilled freeze in your ice cream maker according to the instructions.

Sunday, June 6, 2010

Strawberry Balsamic Sorbet

The best thing I've ever done is to bring fruit sorbet to a baby shower...

Because it's hot and the two pregnant girls at the shower (one whose shower it was and the other attending) were HOT.  It just hit the spot. The other best thing I've ever done is pair strawberries with balsamic...in sorbet form. It was the perfect combination and made the strawberries stand out at their best.

The thing that gave me an idea was that one of the things I was contributing to the shower was a fruit tray.

But I've been experimenting with my sorbets lately. Earlier this week I also made Cantaloupe Cilantro Sorbet and so I brought that flavor along with my new Strawberry Balsamic flavor. It was the perfect compliment to the fruit platter.
Besides that, the shower was a big success and we are all anxiously awaiting the birth of three of our friends. (5 have all been pregnant at the same time) Congrats to Allison who gave birth a couple of days ago and to Sherene who was honored at the shower today. I'm so excited for all the babies...

Baby Shower Strawberry Balsamic Sorbet
2 lbs Strawberries
4 tbsp Aged Balsamic
1 cup sugar plus 1 tbsp
1 cup water

Hull and quarter the strawberries and pour the balsamic vinegar and the 1 tbsp sugar. Let macerate for 20 minutes. In a saucepan combine the sugar and water and heat on medium until the sugar dissolves. Let cool. In a blender add the strawberries and the sugar syrup and pureee. Chill in the refrigerator until completely cool. Then freeze in your ice cream maker according to the instructions.

Thursday, June 3, 2010

Butter Pecan Ice Cream

It's hard to make good ice cream for a guy who spent his high school years working at Baskin Robbins. He knows almost every flavor there is and thinks he knows what type of flavor someone would buy.

So when I made Butter Pecan ice cream, which was a new flavor for me, he seemed puzzled.

"This isn't a flavor I would think you would like"


So beyond what his preconceptions of my flavor choices - this was an amazing recipe...Except for the fact that I had no pecans...FAIL. But I did have walnuts and they went very well.

And beyond his system for what flavor he thinks people will buy I will continue to try alot of new ice cream recipes.

I just hope my ice cream maker holds up...

Butter Pecan Walnut Ice Cream

Yield: Makes about 1 quart
Active Time: 15 min
Total Time: 5 hr
Though this ice cream was delicious made with regular butter and table salt, it was even better with European-style butter (like Plugr?) and fleur de sel.

Active time: 15 min Start to finish: 5 hr

2 cups pecans (1/2 lb), finely chopped
3 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 1/2 cups packed light brown sugar
2 teaspoons cornstarch
4 large eggs
2 cups whole milk
2 cups heavy cream
3/4 teaspoon vanilla

Preheat oven to 350F.

Toast pecans walnuts in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans walnuts and toss until butter is melted, then cool pecans walnuts completely (they will absorb butter).

Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.

Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175 degrees on an instant-read thermometer, 2 to 3 minutes (do not let boil).

Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.

Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans walnuts in a bowl, then transfer to an airtight container and put in freezer to harden.

Gourmet, November 2002

Wednesday, June 2, 2010

Cantaloupe Cilantro Sorbet

It's definitely summer. Which means all bets are off and it's time to dust off that ice cream maker. In fact just keep it on your counter because you are going to use it alot.

Well I am going to use it a lot at least...

My favorite types are sorbets are the ones you can make with the fruit you have on hand. You can come up with the most creative ideas that way. So its good luck that I had a very ripe cantaloupe that was waiting for the perfect recipe. And right next to it was a large bunch of cilantro I had gotten for salsa and other great summer recipes.

It was a match that was a risk...

But it went so well together. The sweet melon went well with the fresh cilantro flavor. It's something that will cool you off this summer and have you experimenting with your ice cream maker.

Cantaloupe-Cilantro Sorbet
1 cup sugar
1 cup water
1 ripe Cantaloupe
1/4 cup Cilantro leaves

Combine the sugar and water in a sauce pan until the sugar dissolves. Let cool. Meanwhile cut up the Cantaloupe and put in a blender. Then add the Cilantro leaves and blend until smooth. Combine the puree and the sugar syrup together and put in the refrigerator until chilled. Freeze in your ice cream maker per the instructions...

Have a fun summer and keep cool!

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