Browsing All Posts filed under »Fruit«

Raspberry Cherry Sorbet

August 13, 2014

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-1.0 setup and necessary objects Have an ice cream maker (I have the $50 cuisinart one where you freeze the bowl, it does the job just fine) 1.0 Raspberry Cherry Sorbet Ingredients: 24 oz  ________________ Puréed Raspberries  (~ 3 Cups) Fresh or frozen. 8 oz  ________________  Puréed Sour Cherries (~1 Cup) Fresh or frozen 6 oz  _______________ Sour Cherry Juice (I used […]

Peach Tart

August 13, 2014

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Basic tart recipe – I will attempt to be detailed enough for people who don’t just know how to make a tart.  I like a challenge.  This recipe makes enough for two 8 inch tarts. Recipe ingredients are first, followed by instructions.  Gather all the ingredients before you start. Equipment you will need: Food processor […]

Corn Ice Cream

August 6, 2013

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I haven’t posted recipes in a while since I find myself less inspired lately, and not reading a lot of blogs since the demise of google reader.  But there are lots of awesome things at the farmers market. -1.0 setup and necessary objects Buy at least 4 ears of sweet corn Have an ice cream maker […]

bombe glacée – blood orange sorbet and vanilla ice cream

March 3, 2013

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Bombe glacée is a super retro dessert, but it is pretty and tasty.  It is a molded ice cream dish, usually a half dome (hence, bomb, I think…).  This one is filled with vanilla “ice cream” (dairy free, made with almond milk, or coconut milk), and blood orange sorbet – kind of like a fancy […]

Chocolate Soufflés

February 27, 2013

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This is what I actually made for Valentine’s day – not the pots de creme. Before you start making the mix, butter 4 ramekins (I used 6oz ones), and coat them with sugar.  Cut 4 pieces of parchment, and butcher’s twine which you will later tie around the ramekins, after you’ve filled them. It is […]

Orange Chiffon Cake – With Olive Oil

February 16, 2013

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This recipe has evolved from a recipe in the CIA cookbook, and a Bittman cookbook, and an Alton Brown recipe – to the point that it’s become its own thing. It is very versatile –  it makes great cakes, and great cupcakes.  This recipe makes a lot, but the cakes keep well in the freezer. […]

chocolate pots de crème with poached pear, olive oil, caramel

February 11, 2013

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Chocolate pots de crème are similar to creme brulee, in that they are baked custard.  Careful not to over bake them, since that makes them quite icky.  This would be a great Valentine’s Day recipe, that you can make at home, and spare all the folks in restaurants who are totally slammed, and you can avoid […]