May 27th, 2011 § 0 comments § permalink
Makes 4 cups
1 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon lemon juice
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk
In a blender blend up all ingredients until smooth. Process in an ice cream maker using the manufacturer’s directions.
May 27th, 2011 § 0 comments § permalink
Makes 6 sandwiches
2 medium red beets, trimmed peeled and sliced
1 navel orange
¼ cup sugar
¼ cup fresh tarragon leaves
Orange sherbet (recipe follows)
In a medium saucepan placed sliced beets, juice and zest of the orange, sugar and tarragon and heat to a low boil stirring gently. Cook beets for about 3-5 minutes until tender but still firm. Take off heat and strain. Place beet slices on a lined baking sheet and freeze. Place a few spoons of the orange sherbet on the beet sliced and gently push down forming an ice cream sandwich shape, cover with the reaming frozen beet slices and refreeze. Make sure to thaw a few minutes prior to serving.
Makes 4 cups
1 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon lemon juice
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk
In a blender blend up all ingredients until smooth. Process in an ice cream maker using the manufacturer’s directions.
May 27th, 2011 § 0 comments § permalink
Makes 20-25 bites
1 cucumber, sliced semi thin
1 cucumber, peeled and chopped
1 cup chopped tomato
¼ cup white onion, chopped
1 clove garlic, chopped
1 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons salt
On a baking sheet lines with parchment paper, freeze the cucumber slices. In a blender combine the gazpacho ingredients: chopped cucumber, tomatoes, onions, garlic, lemon juice, lemon zest, vinegar, olive oil, herbs and salt. Blend until semi smooth. Place blended gazpacho on a metal baking sheet and freeze, scraping with a fork every 10-15 minutes until a icy granite is formed. Place a spoonful of the granite in-between two frozen cucumber slices and freeze again. Allow to thaw for a few minutes before serving.
May 27th, 2011 § 0 comments § permalink
Makes 4 cups
1 cup cream cheese
1½ cup whole milk
¾ cup sugar
2 tablespoons orange juice
1 tablespoons orange zest
1 tablespoon fresh ginger, chopped
1 teaspoon freshly grated nutmeg
Pinch of salt
½ cup heavy cream
In a blender, blend cream cheese, whole milk, sugar, orange juice and zest, nutmeg and salt until very smooth in texture. Transfer to a medium mixing bowl 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.
April 20th, 2011 § 0 comments § permalink
½ cup fresh thyme leaves
¼ cup fresh mint leaves
¼ cup grapefruit zest
1 cup Epsom salts
Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing all the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!