Category Archives: Recipes

strawberry raspberry sorbet …

July 21, 2011

With the temperatures being so hot in most of the country, a nice cool treat is what we have been wanting in our house.
I love sorbet’s because they are filled with fresh fruit, and little healthier for you than ice cream.  Plus, making sorbet is a great way to use up all the lovely berries that are in season right now.
This recipe is great, plus you don’t even have to have an ice cream maker to make it.
{Berry Sorbet}
(adapted from the cuisinart recipe booklet)
makes 1 1/2 quarts
3/4 cup sugar
1 cup water
1 quart fresh berries, (I used part strawberry, part raspberry) 1 quart = 32 oz
4 tablespoons fresh squeezed lemon or lime juice  (about 1-2 lemons)
1/4 cup corn syrup
Bring the sugar and water to a boil in a medium saucepan.  Reduce the heat and simmer without stirring until the sugar is completely dissolved.  Transfer to a bowl and let it cool completely.
Combine the berries and lemon juice in a food processor fitted with a metal blade.   Pulse to chop the berries about 15 to 20 times, then process the berries until they are completely pureed, about 1 to 2 minutes.  Press the mixture through a fins mesh strainer to remove the seeds.  Combine the mixture with the cooled sugar syrup and corn syrup.
To process with an ice cream maker/machine:
Chill mixture in fridge for at least one hour.
Then, process in your ice cream maker according to the instructions.
Without an ice cream maker:
Place mixture in an airtight container that can be put in the freezer.  Place mixture in the freezer, and every half an hour for the next few hours take a fork and “fluff” and mix the sorbet  breaking up any hard ice parts until it is frozen to the consistency you like.
Enjoy!

garlic herb butter …

July 14, 2011

I made a batch of this garlic herb butter to put on some corn on the cob at my daughters birthday party, and I am obsessed.
I have found so many ways to use it the last few weeks.  On corn on the cob, pasta, mashed potatoes, fresh bread, you name it!  It really is that good!  And, I have been able to use all the fresh herbs from my garden that have been springing up all over the place.
{Garlic Herb Butter}
3 sticks unsalted butter, softened
3 cloves garlic
4 large basil leaves, chopped small (about 1 tablespoons)
1/4 cup chives, chopped small
1 tablespoon, fresh parsley, chopped
small squeeze of fresh lemon juice
1/2 tablespoon coarse sea salt
In a medium bowl (I used my kitchen aid mixer with the paddle attachment), beat the butter on medium until nice and whipped.
Roughly chop up garlic and sprinkle some of the salt on it.  Using your knife smash and chop the garlic until it makes a paste.
Add the garlic, and the other ingredients to the butter and whip together.*
Place mixture carefully onto plastic wrap and roll it up.
Place in the freezer until set, then you can move it to the fridge.  Slice and serve.  Store in fridge.
Serve it with fresh bread, rolls, corn on the cob, pasta, make garlic bread, mashed potatoes, with seafood.
So good!
*If you are serving with fresh rolls or bread, you can leave it whipped and serve it right away.
Enjoy!

lemon tarragon vinaigrette …

July 7, 2011

I love anything with fresh lemons!  The smell alone is just amazing!
In the summertime, I love to eat all the fresh produce that is available, and salads are a daily meal for me.  I was experimenting in the kitchen last week hoping to make a yummy vinaigrette with lemon in it.  I was so pleased with the outcome!  This sweet lemon vinaigrette really screams summer to me!   It is even good just drizzled over some summer berries!
{Lemon Tarragon Vinaigrette}
1 tablespoon fresh lemon zest
1/2 cup fresh lemon juice (about three lemons)
1 1/2 teaspoons sea salt
3/4 cup sugar
1/3 cup champagne vinegar
1 tsp dried tarragon flakes (you can use fresh, just use about 2 tsp chopped)
1 cup vegetable oil
In a blender, blend all ingredients together, except for the oil.   Slowly drizzle in the oil as it blends.
Serve over salad, and store in the fridge.
Enjoy!