Blueberry Lemon Yogurt Granita

June 12th, 2011 § 0 comments § permalink

009

Makes 1 pints of granita

This cold icy treat is so simple and refreshing on a hot day as well as showcasing the very best of blueberries for peak season.

Ingredients

1 cup blueberries
½ cup lemon juice
1 tablespoon lemon juice
¾ cup honey
1 cup plain yogurt

Directions

In a blender place all the ingredients and blend until smooth but still a little grainy, making sure all the berries are chopped well and the yogurt is incorporated well. Pour into a low metal dish with sides and freeze. After the first hour, using a fork, scrape puree every 20 -30 minutes while it freezes. This should create flaky crystals. Freeze and scrape until desired consistency. The process should take approximately 2 -3 hours. The granita can be scraped at the very end as well but the consistency (flaky ice crystals) will be better if you follow the method of occasional scraping.

Chocolate Cardamom Banana Bites

May 4th, 2011 § 0 comments § permalink

086

Makes 12-15 bites

INGREDIENTS

2 bananas, firm but ripe, cut into 12-15 pieces
9 ounces dark semisweet chocolate
1 teaspoon cardamom
1⁄3 cup shredded coconut
½ cup nut of choice, chopped fine
2 teaspoons flax seeds
1 tablespoon pumpkin seeds
1⁄3 cup dried dates and cherries, chopped fine

DIRECTIONS

Freeze the banana pieces. In a large bowl, mix all the nuts, seeds, coconut and chopped fruit. In a double boiler, melt the chocolate. Spoon the melted chocolate over the banana bites, making sure to coat well and rid any excess chocolate. Roll the bites in the coconut mixture. Freeze and serve!

Melon Basil Blender Ice

June 12th, 2011 § 0 comments § permalink

007 - Copy

Serves 4-6

A simply luscious and elegant way to enjoy summer melons, without much fuss and clean up! Many herbs pair well with melons and you can try this herb melon combo with most melons. Here are a few Ger-Nis house favorites; watermelon and mint, cantaloupe and thyme, or even Crenshaw and opal or red basil.

Ingredients

2 cups honeydew melon, cubed in 1 inch cubes and frozen solid overnight
1 cup simple syrup (infused with basil a plus)
½ cup fresh basil leaves, chopped fine

Directions

Place all ingredients in a blender and blend until smooth and icy, be careful not to over blend as the frozen honey dew will melt quickly. Make sure you chop the basil fine before placing in blender to avoid needing to over blend. Serve immediately, garnish with a basil leaf.

Mocha Ice Coffees (Askinosie Chocolate)

June 12th, 2011 § 0 comments § permalink

pics 018

Makes 4 Ice coffees

Askinosie chocolate is an amazing little chocolate company located in Springfield, Missouri. Their chocolate is all fairly-trades with grower’s stake in the process and 100% direct cooperation with the growers, which we support fully! In addition they have only 3 ingredients to their cocoa beans, cocoa butter (which they make with the same beans) and organic sugar! Truly spectacular chocolates and a truly inspiring story of the founder’s desire to help.

Ingredients

½ cup medium brown sugar
½ cup water
½ cup Askinosie Chocolate-Davao Sipping Chocolate ( you can use other chocolate chips)
2 cups dark fair-traded coffee, brewed to taste
1 cup milk or more, any type to taste
Ice cubes or coffee ice cubes for the serious!

Directions

In a medium saucepan place the brown sugar and the water and bring to a boil (making simple syrup). Reduce the heat to low and simmer a few minutes until the sugar is totally melted and incorporated. Take off heat and whisk in the chocolate shavings or chips until totally melted. Divide the mixture up between 4 or 5 large glasses. (It’s ok that it is hot!) Fill the glasses with ice and them ½ cup of coffee in each and then fill with milk and stir well, making sure to incorporate the chocolate syrup on the bottom. You can also do them in a bar shaker to optimize the mix depending on how you like it. In addition the ingredients can be blended after the syrup is made for an ICEE version!

Raw Asparagus & Arugula Salad

May 4th, 2011 § 0 comments § permalink

raw apsaagus salad

Serves 6

INGREDIENTS

1 bunch asparagus, sliced at an angle
1 bunch arugula or rocolla (about 2-3 cups) chopped
½ cup parmesan, grated finely
¼ cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon salt
Ground black pepper

DIRECTIONS

In a large mixing bowl, combine the asparagus, arugula and parmesan, and mix well. Drizzle the olive oil and lemon juice over the top, and combine well. Season with salt and pepper, and mix again.

Rock Shrimp Tacos

May 4th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pound rock shrimp
Juice of 1 lime
12 teaspoons cumin
½ cup fresh cilantro
Salt
Oil
Cherry tomatoes
Corn or whole wheat tortillas
Avocado
Radish Salad Garnish

DIRECTIONS

In a small mixing bowl, place shrimp, lime juice, salt and cumin, and mix. Let stand for 5-10 minutes. Strain, reserving liquid. In the meantime, make the radish salad. In a medium skillet, heat a small amount of oil, and sauté shrimp until cooked through, or about 3 minutes. Add liquid, and reduce. To warm tortillas, heat directly over gas stove flipping each few seconds or heat on a flat cast iron pan. Serve tacos with cherry tomatoes and avocadoes, and season with maldon salt. Garnish with radish salad.

Picado de Rabano (Radish Salad)

Serves 4-6

INGREDIENTS

1 bunch (about 12) radishes, sliced thin
¼ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
Salt

DIRECTIONS

In a small mixing bowl, combine radishes, cilantro and lime juice; mix well, and season with a generous amount of salt (preferably a flake salt like maldon). Allow to sit about 5 minutes before serving.

Spinach & Herb Meatloaf

May 4th, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

2 pounds extra lean ground turkey
2 cups fresh spinach, chopped fine
2 sprigs onions, chopped (including green parts)
1 cup fresh parsley leaves
2 tablespoons lemon thyme or regular thyme
1 tablespoon lemon zest
2 teaspoons salt
2 teaspoons black pepper
¼ – ½ cup bread crumbs
2 eggs
1 tablespoon tabasco or hot sauce (Ger-Nis tabasco)

Ger-Nis Tabasco

INGREDIENTS

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

DIRECTIONS

In a medium sauce pan, combine red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water. Bring to a boil, and let simmer for about 5-7 minutes. Allow to cool. Place in a bottle for dispensing.

Strawberry Sorrel Ice Cream

June 12th, 2011 § 0 comments § permalink

030

Makes ½ gallon

Early summers on the east coast surprise us with fresh sorrel and this wonderful herb is certainly undervalued and appreciated. Here we take two of early summer’s best wonders and put them together in a perfectly grassy, tart and sensuous way, creating a pathway towards craving more sorrel in your life.

Ingredients

2 cups whole milk
1 cup fresh sorrel leaves, chopped (no stems)
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt
1 cup fresh strawberries, chopped small and frozen

Directions

In a medium sauce pan combine milk, sugar and sorrel leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing sorrel to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker adding the frozen strawberries during the freezing portion so that that are frozen while entering into freezing ice cream. The idea is that the strawberries do not bleed and stay in place and add tot eh bright green color of the sorrel mixture.
*note, chop the strawberries first and freeze on a large sheet tray and avoid touching, can be frozen ahead of time and after freezing placed in a zip lock bag toughing, this will make them easier to drop into the ice cream while freezing.

Where Am I?

You are currently browsing the *Lunch at Ger-Nis category at Recipes.