Kitchen Concoctions: August 2010

Monday, August 30, 2010

So Do YOU Love Slow Cooking?

Overall I do have to say this was a great week of crockpotting! Don't you agree? I went into this week with high hopes do to my love of the crockpot and due to the fact that I have already tried a couple of recipes from the blog A Year of Slow Cooking (written by Stephanie O'Dea) and have had great success!

I am totally thinking about getting an extra copy of the cookbook Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking (also written by Stephanie O'Dea) to give to my newly engaged sister, who also just graduated college and will be starting her first 'real job'. I mean my sister Rebecca does have a smidgeon more cooking experience than my sister Rachel who is notorious for being inexperienced in the kitchen (however I do have to give her some credit that she is learning alot now that she is married and has alittle one); but with all of these new adventures Rebecca is about to embark upon, some easy and tasty recipes will be good to have up her sleeve!

This cookbook has great recipes and tips for using the crockpot AND cooking gluten free! With a variety of recipes from a gingerbread latte to making play dough and everything in between! This book is great for anyone. Wither someone just starting out like my sister or to so like myself who just wants to take advantage of easier cooking by using the crockpot, this book is great. The only downfall of the book is that there are no pictures. But with 365 recipes I can forgive that! ; )

A crockpot/slow cooker is a must in every kitchen. The possibliies for this magical little machine are endless. Seriously using a crockpot only requires a few minutes a week of prep time and planning and you can have full sit down family meals no matter how busy a day you are having!

Who knew you could have 'fried chicken' in the crockpot!?! I certainly didn't! But 'fried chicken' in the crockpot is certainly healthier and way less messy than the traditional way of cooking this Southern classic and it tastes great too!

These chicken lettuce wraps were the perfect meal for a hot summer day! The chicken is cooked to tender, flavorful perfection in the crockpot and and then wrapped in crisp lettuce. A light satisfying dinner, that we even ate again tonight!

Buffalo Wings + Lasagna?!? Yup this Buffalo Chicken Lasagna was a HUGE hit around here! Totally put this on your list to make for the next dinner party you host, I guarantee it will be a hit!

A Hash Brown Breakfast Casserole cooked in the crockpot has it's time and place, however I still prefer to cook my breakfast the good ole' fashion way: in a nice hot skillet on the stove top!

I was a little weary of cooking fish in the crockpot, but I decided to go ahead and try this Foil Packet Tilapia. Let's just say it was good but not my favorite; that I will probably make it again, but not anytime soon.

Friday, August 27, 2010

The Jury Is Still Out On This One

I am so sad to see the week of crockpot cooking come to an end. : ( Cooking in the crockpot is so easy and efficient. It does require some planning since most recipes take at least 5-7 hours to cook. But if you plan out your weeks menu on Sunday and do all of your 'prep work' for each recipe (the chopping, the measuring, etc.) and store everything in the fridge then the morning you plan on making that meal you just dump everything in the crockpot and you are good to go with dinner waiting for you already made when you get home from a long day.

"But," you may ask "what if I forgot to plan can I still use my crockpot?"

"Well," I say "yes you can!"

I mean you still need a little bit of time to allow a couple of hours of cook time, but 2 hours is nothing. You could go for a run, or make a rockin' dessert, or do a couple of loads of laundry, or make some bread that requires rising... Today's dinner is one that can be made in the crock pot in 2 hours and it's... fish.

You might be a little skeptical about cooking fish in the crockpot like I was at first. Actually I wasn't even going to make this recipe because I thought that cooking fish in the crockpot sounded too weird. But then when I saw that it was cooked in foil packets over on the low setting it sounded better. And then I read the ingredients and was a little worried again: mayo, parmesan cheese, and lime juice. How on earth could this be good. But I decided to go for it. I mean I thought the Buffalo Chicken Lasagna sounded strange but it was fantastic!

This tilapia was good but it was not my favorite of the week. I am still not sure 100% how I feel about this one. It WAS good and I did clean my plate, but will I make it again? I will probably make it one more time to try it again to get a firmer answer on this. I am sorry I couldn't be more helpful on my 'verdict' of this recipe. Like I said good but next time I make tilapia this will probably not be the first recipe I think of to make.

Notes: I added onion to mine and I loved this addition. I was disappointed that there was not more onion because I enjoyed it with every bite.

Foil Packet Tilapia
Printable Version
Prep Time: 10 minutes Cook Time: 2-4 hours on low Serves 4

4 filets of Tilapia (or other favorite white fish)
1/4 cup mayonnaise
1/2 cup parmesan cheese
2 tablespoons lemon juice
4 garlic cloves, chopped
1/2 medium onion, chopped
pinch each of salt and black pepper

Mix all ingredients (except for the fish. definitely not the fish.) in a bowl

Lay out a piece of foil. Rub sauce mixture on both sides of fish

Fold foil over and make a little packet for the fish. Put all the packets into the crockpot

Cook on LOW for 2-4 hours; fish should flake easily with a fork when done.

PLEASE take care when taking the packet out of the crockpot and when opening it. It will be hot.

Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

One Year Ago: Texas Chili

Thursday, August 26, 2010

A Crockpot Breakfast

Today I have breakfast for you! Yes breakfast made in the crockpot! There are actually quite a few breakfast recipes in the book Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking and on the blog A Year of Slow Cooking, both written by Stephanie O'Dea. I love the idea of cooking breakfast in the crockpot because who really has time to cook a good hearty breakfast every morning even though we know it is the most important meal of the day? If you throw everything in the crockpot right before bed then when you wake up the next morning breakfast is ready to be served with no fuss. I also thought this whole breakfast in the crockpot idea was perfect for if you have overnight guests and want to serve breakfast but want to have time to visit with your company. Or on Christmas morning when you want to have a nice family breakfast but breakfast is the last thing on your mind! LOL!

This breakfast hash was good and is similar to a breakfast I make but using my skillet and cooking on my stove top. And while the way I prepare this on my skillet has me mixing all the ingredients at the end to make filling for breakfast tacos, each component is cooked separately to crispy perfection. Where as when this casserole is cooked in the crockpot everything kind of just becomes 'one', losing the crispiness of cooked the hash browns, and losing the flavor and consistency, and texture of the scrambled eggs. And while this was extremely easy and did taste good I think it will stick to the way I make mine for those reasons above. But I might just have to keep this recipe in mind though, for a day like Christmas morning when cooking breakfast is the last thing on my mind. HeHe!

Notes: I used ground sausage and cooked it before adding it to the crockpot, where as the original recipe called for precooked sausage links (but I am not a fan of these). Also I did add a jalapeno and paprika to make it a little bit more Texan! You can eat this right from a bowl, rolled up in a tortilla as a breakfast taco, our turn it into a breakfast sandwich and serve this 'hash' between 2 slices of toast like I did. Honestly I only served it this way because I had no tortillas (gasp... I know a Texan with no tortillas, shame on me) but it was still good.

Hash Brown Breakfast Casserole
Prep Time: 15 minutes Cook Time: 3-4 hours on low, 6-8 hours on high Serves 8

1 (30 oz) package of plain frozen hash brown (shredded) potatoes
1 pound ground breakfast sausage
1/2 onion, diced
1 green bell pepper, diced
1 jalapeno, minced
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup skim or fat free milk
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika

Uses at least a 6 quart crockpot for this recipe.

Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

Brown and break up sausage in skillet, until cooked through. Drain off grease.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cooked sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

One Year Ago: Texas Chili

Wednesday, August 25, 2010

Buffalo Wings and Lasagna

Well I guess Mother Nature felt bad after my rant about the heat yesterday! Miraculously today was SO much cooler than it has been. Like the high for today was at least 10 degrees cooler than the high the past 2 days and we had very low humidity and a breeze!!! AMAZING! I can actually walk outside to get into my car and not be completely drenched in sweat before I even get there. In fact this relief from the sweltering heat has cought me with an extra pep in my step!

Anyways, today's crocpot recipe was another fabulous one, despite my initial reservations. When I saw this recipe for Buffalo Chicken Lasagna I was intrigued, apprehensive, but overall interested since Buffalo Wings are Eric's number one food choice (that and pizza and tacos). I, on the other hand, only like 'wings' if they are covered in any sauce BESIDES Buffalo/Hot Wing sauce. I decided to go for it because Eric kept asking for Italian and I wanted something a little bit different than our usual. This recipe below me away! The wing sauce adds a nice 'heat' and flavor to the overall lasagna (this coming from a Buffalo Wing Sauce hater). I was a little worried about what Eric was going to think about this new twist on two of his precious foods but when he ate one huge slice and then went back for seconds I knew it was a hit. This was even more confirmed the next day when he said he couldn't get this lasagna out of his head and how he wanted a slice as soon as he got off work. I think that's a sure sign of a WINNER!

Notes: I always 'doctor' jarred pasta sauce when when I use it and my 'doctoring skills' are expressed in the recipe below. Also the original recipe used left over grilled chicken but I just boiled some and shredded it. I liked this because it gave me 'more' chicken for 'less' and was easier to spread when layering. Also compared to the other crockpot recipes I have shared so far, this recipe does take some time to prep and assemble. But it is all totally worth it!!!

Buffalo Chicken Lasagna
Prep Time: 30-40 minutes Cook Time: 4-5 hours on high; 6-7 hours on low Serves 5-6

1 (12 oz) box uncooked traditional lasagna noodles
2 chicken breasts
1 large jar of prepared pasta sauce
3/4 cup buffalo wing sauce (I used Frank's because that's what we like (I mean Eric likes))
1 tablespoon Italian seasoning
1/2 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper
1 (15 oz) container of ricotta cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup bleu cheese crumbles
1/4 cup chicken broth (add at very end)

Use at least a 5qt crockpot, or cut back on the amount of ingredients.

Pace chicken in a large pot and cover with water. Bring chicken to a boil and boil until done, approximately 20 minutes. When chicken is done cooking. let cool and shred chicken breasts using 2 forks. Set chicken aside.

In a large glass bowl, combine cooked chicken breast, pasta sauce, buffalo wing sauce and prepared veggies.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Sprinkle on a handful of the shredded cheddar and mozzarella cheeses.

Repeat layers until you run out of ingredients.

Put the 1/4 cup of chicken broth into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Top the lasagna with the bleu cheese crumbles.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

One Year Ago: Texas Chili

Tuesday, August 24, 2010

Oh, Mother...

I have been so happy with my decision to feature a crockpot cookbook as the cookbook of the month for August! You know how that saying goes August is the hottest month of the year (ok well maybe it is not a "saying" just factual information based on science and history)? Well, this year the weather is backing that ole saying up! Yesterday we reached a scorching 107 degrees and rumor has it that today's temps have been the same! That is the hottest all year! Man Mother Nature herself must have been taunting me and trying to make me fell like there was no escape from the heat... but I am totally showing her and continue to charge ahead crockpot style and I am not looking back!

Not only is using of the crockpot keeping my house cool, today's recipe is light yet filling, so you won't get that uncomfortable feeling of being weighed down by dinner and the heat. Plus, with heat like this I guess pool and swim suite season is here for a bit longer and that definitely calls for a 'lighter' dinner. These lettuce wraps did just that. They were light and refreshing, yet I was full after just 3!. This chicken had great flavor and made a perfect filling for our lettuce wraps. Eric and I even thought this chicken would be good served over rice or with a side of these noodles.

Notes: We really liked this dish a lot and it was so incredibly easy! Next time I make it though, I will add in some water chestnuts to add extra 'crunch'. Also the original recipe called for wine but I used chicken stock instead. Oh and one more tip. In the original recipe the directions say to cut the chicken up raw and let the the chicken pieces cook in the crockpot. I skipped this step due to being short on time in the morning before work and just threw in whole chicken breasts and shredded the meat after it was cooked. So do what works best for you!

Chicken Lettuce Wraps
Prep Time: 8-10 minutes Cook Time: 4-6 hours on high 6-8 hours on low Serves 2-4 as an entree 4-6 as an appetizer

2 chicken breast
5 cloves of garlic, chopped
1/2 onion, chopped
1/2 teaspoon ginger, minced
1 can water chestnuts, drained and rinsed
1/4 cup soy sauce
1/2 cup chicken stock
1 tablespoon white wine vinegar
2 tablespoons balsamic vinegar
salt and pepper

Season chicken on both sides with a little salt and pepper. Add the chopped onions, garlic, fresh ginger, and water chestnuts, on top of the meat

In a mixing bowl, mix the liquids and pour sauce on top of meat

Cover and cook for 4-6 hours on high, 6-8 on low.
Serve over lettuce leaves.

Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

One Year Ago: Red Velvet (Cup)Cakes

Monday, August 23, 2010

Not So Fried, Fried Chicken

What's more comforting than a cool house that hasn't been heated up by the oven or even dinner being completely ready when you get home after a long day at work? Well I would have to say fried chicken! This southern staple has been transformed to be made in the crockpot/slow cooker thanks to this month's cookbook of the month!

Now don't confuse this with the double battered variety popular at a particular fast food joint (as I first did when I saw the recipe). This 'fried' chicken is healthier, has more flavor, and is still crispy.

We really enjoyed this version of crockpot style 'fried' chicken and the only changes I made to the original recipe was the amount and variety of spices I used.

Fried Chicken
Prep Time: 10 minutes Cook Time: 6 hours on high or 8-10 hours on low Serves: 5

12-15 thawed drumsticks (or however many will fit nicely into your crockpot)
1/4 cup butter
1/4 cup flour
1/2 tablespoon seasoned salt
1 tablespoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper

Combine all the spices and the flour in a shallow dish. Dredge each chicken piece well, and place into your crockpot.

When all the chicken is in the crock, pour 1/4 cup of melted butter over it.

Cook on high for 6 hours or on low for 8-10 hours.

Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

Sunday, August 22, 2010

Team Crockpot

There is nothing I am loving more right now than my crock pot! I have said it before and I will say it again I HEART my crock pot! If I were choosing sides I would be for Team Crockpot (don't steal my idea... I am TOTALLY making that into a shirt)!

We are going on day 15 of 100+ degree temps here in central Texas and it is miserable! It is even too hot for ice cold drinks and the pool! With no relief in sight I have turned to my crockpot to solve the dinner time woes that the sweltering heat has brought. I mean seriously how can you NOT love a simple little machine that you can throw dinner into in the morning (with very little effort) and come home to a house that smells great and dinner ready to be served. AND get this: this magical little machine does not heat up your house at all; nope not one bit! That is why folks, the cookbook of the month that I am featuring for the the month of August is Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking; by fellow blogger Stephanie O'Dea of the blog A Year of Slow Cooking.

When I decided to break out the old crockpot to solve my summertime cooking dilemma I knew this was the book I wanted to use to help me get through this heat wave. I have been reading Stephanie's blog for quite sometime now and have tried a few of her recipes with great success. In fact this Asian Peanut Butter Pork is one of Eric's top requested recipes! And let me tell you that so far all the recipes I have made from her cookbook have been a HUGE success around here! I am just loving it! In fact I don't know if I can choose just 5 recipes to feature!

This book is great! It covers everything you could ever want to know about crockpot cooking as well as EVERYTHING you would ever want to make. AND get this: ALL the recipes n this book are also gluten free! Love it!

The intro explains what to look for when buying a crockpot, as well as information on eating gluten free. The chapters of the book include recipes from beverages and appetizers to soups and stews, to pasta, main dishes, and dessert. Did you know that you can even make play dough, air freshener, and soap in your crockpot too? Yup there are even recipes for that!

The format is set up similar to her blog where she has the recipe and then gives her 'verdict' or thoughts on how the recipe turned out and tasted. Unfortunately there are no pictures but with over 365 recipes you won't really miss them. And if you really did need or want a recipe you could always go to Stephanie's blog and search for the recipe there and find a picture included with every recipe.

So guys, I have been happily 'cooking' away and am excited to bring you a week full of delicious, easy, and oven free meals and dishes that will make meal time a more happy place for the remainder of this hot summer or pretty much are perfect year round (Go Team Crockpot!).

Friday, August 20, 2010

Changing Up Our Regular Routine

I have mentioned before that Eric and I do pizza night on a pretty regular basis (probably more than I would actually like to admit). Normally if we order pizza out it is a pepperoni and bacon pizza for Eric and a canadian bacon and pineapple for me. Not that either of us eats an entire pizza ourselves but we each have our favorites, and yes, we do share with each other! : ) So of course WE were happy to see that August's Pillsbury calendar recipe was pizza. I was even more excited to see that it was MY pizza of choice Pineapple and Canadian bacon but with a more 'grown up' twist.

This pizza totally more than satisfied Eric and mine's pizza craving the other night. And even though canadian bacon and pineapple is not Eric's top choice for pizza he was raving about the addition of red onions and green bell peppers to this more 'grown up' version. It was so easy to make and feed booth of us 2 nights in a row.

Notes: The original recipe did not use any sauce but I love a good saucy pizza so I added some. Also the original recipe called for just the provolone cheese and cheddar cheese. However I reduced the cheddar and provolone cheeses a bit and added a little mozzarella too. I went ahead and used a premade pizza crust this time because we were WAY to hungry the night I decided to make this to wait for dough to rise but I would like to make it again in the future and use a homemade crust.

Canadian Bacon and Pineapple Pizza
Prep Time: 15 minutes Cook Time: 16-20 minutes Serves 4

1 can (13.8 oz) refrigerated classic pizza crust
1/4 cup tomato sauce
6 slices provolone cheese
1 package (5 to 6 oz) sliced Canadian bacon
1 can (8 oz) pineapple chunks in unsweetened juice, well drained
1/2 cup thinly sliced red onion
1/2 cup chopped green bell pepper
1/2 cup shredded cheddar cheese
1/2 cup mozzarella cheese

Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press dough to edge of pan.

Top dough with sauce and then provolone cheese, cutting to fit. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with cheddar and mozzerella cheese.

Bake classic crust 16 to 20 minutes, or until crust is deep golden brown. Cut into 8 servings.

adapted from

Sunday, August 15, 2010

I Scream, You Scream, We All Scream For Ice Cream!

Normally when I do a cookbook review each month I choose 5 recipes to make and blog about and to include in the review. Well as I mentioned almost 3 weeks ago that the month of July was a bit crazy from me since I was out of town and what not so I was really late getting July's cookbook review and recipes up. In fact I almost didn't do a cookbook review because of how hectic things were. And then (as I mentioned yesterday) I had computer difficulties and am just now getting the final review up. And because of all those excuses reasons, I choose not to do 5 recipes as part of the cookbook of the month for July. But never fear!The Ultimate Ice Cream Book, by Bruce Weinstein. was such a great book that we have already started to make and pick and choose other recipes we are interested. So you will see more from this great book in the near future.

As if you couldn't tell, I loveed this cookbook. But I also love ice cream, sorbet, and milkshakes; so there was no doubt that I wouldn't love this book!

There are no pictures in this book (nope notta one) but that's ok because the recipes and book are great. As I mentioned before, this book is broken into different sections, ice cream, ice cream cones, sorbets and granitas, ice cream toppings, and ice cream drinks. For each recipe within each section, there there are multiple 'variations' of the recipe with extra things you can add or leave out from the basic recipe to make it even more enjoyable amazing. Between the basic recipes and the variations there are probably over 200 different ice cream possibilities in this book. Wowzers!

Something else people might not enjoy about this book is that there are no prep times, mixing times, etc listed. I know that since ice cream is not something you bake that these times may not be that relevant; especially considering a lot of these ice creams require chilling time or freezing times. But if you are trying to make these treats for a dessert for dinner that same night you might what a heads up about these things with just a quick glance (am I making any sense?).

But all in all I would say this book is totally worth the buy!

This cookies n' cream ice cream is TO DIE FOR! I originally found this recipe on another blog made it. Loved it. And immediately went out to buy this book. That says a lot about a recipe if you just try one recipe from the book and immediately want to buy the book just off that one recipe. MAKE THIS! It is not like any other cookies n' cream ice cream you have eva had!

Rich, smooth, chocolaty, dreamy. Homemade chocolate syrup made with pantry staples means you never have to go without decadent chocolate syrup again!

A Black Cow. My first one ever. It was good but I think I went over kill with the chocolate syrup that I added to mine because that is all I could taste.

Fresh, seasonal, cool, RE-freshing. This blueberry sorbet is a perfect way to cheer yourself up if you have a bad case of the summertime blues. My regret is not adding a peach like suggested in the variations section. The addition of that fresh peach would have totally sent this over the top. (Next time Heather, next time).

With at least 2 more months of summer around these parts homemade ice cram will have a permanent spot in my freezer to help me get through this Texas heat!

Saturday, August 14, 2010

Summertime Blues

So I wrote this post several weeks ago and then had a million unfortunate circumstances come up. First I thought I lost the cord to charge my camera, without that there would be no way I could upload my pictures to the computer. Then I have been having a very frustrating time at work and have been quite disgruntled and did not want to do ANYTHING when I got home from work (yeah I did not cook, workout, blog, read, etc all things that normally make me happy). Then when my mood changed and I was overly excited to get back to my normal routine my computer broke. And after the computer was fixed there were internet issues. Well I finally have it all working now and have missed blogging terribly, so there will probably be a whole slew of posts here soon. Thanks guys for being patient while I had a hiatus and am now playing catch up!

I've got a bad case of the summertime blues. I have been back from my week long vacation for exactly 10 days and I am missing it badly. I am missing the family I went to visit, I am missing the beautiful scenery, I am missing the cooler mountain weather, I missing the relaxing state of mind and no responsibilities. I am having a terrible time adjusting to life back in the real world, aka non vacation world. The whole going back to work, having a house to clean, errands to run and bills to pay thing is SO not working for me right now. To top it off according to Texas standards we have had a 'rather milder' summer with highs only in the low to mid 90's and a lot of rain. Well folks we have finally reached the 100's and according to the weather man there is no relief in sight.

Granted I would rather have the 100 degree temps now at the end of summer rather than the 40 plus 100 degree days that we had all last year and a drought. But with it being so hot it puts a huge damper on the summery things I was enjoying outside even when it was in the 90's before vacation began. Plus isn't it a bummer when you get amped for something and are planning and preparing and getting excited and then it happens and then is over and you have nothing to look forward to? That's so how I feel.

But enough of my summertime blues. One thing that is making me happy right now is the plentiful amount of juicy fruit available. Like blueberries. It also makes me even more happy to see that they are so cheap right now too, at only 99 cents a pint. WOW! That's a steal and that really makes me happy. And this fresh blueberry sorbet is also cheering me up too. Light, refreshing and full of flavor, this tart frozen treat is perfect way to celebrate 100 degree temps and the summertime blues in doors after an easy no fuss dinner or as a snack while watching a movie.

Notes: I did reduce the amount of sugar the original recipe called for because I wanted the natural sweetness/tartness of the blueberry to shine through (also making it a little healthier). Also in the 'variations' section for this recipe it suggests adding a fresh peach to the blueberry mixture when you add it to the food processor. Man oh Man I wish I had seen this note before I had made this because I know with out a doubt the peach/blueberry combo would be lovely. Oh well I guess I will just have to make this again and try it that way... maybe tomorrow?

Blueberry Sorbet
Prep Time: 12 minutes Chill Time: 1 hour Churn Time: 20-25 minutes Makes 1 pint

1/2 cup plus 1 tablespoon sugar
1/3 cup water
2 cups blueberries (fresh or frozen work fine)
1 teaspoon lime juice

Combine sugar and water in small saucepan and place over low heat. Stir until sugar dissolves and syrup is clear. Remove from heat and cool to room temp.

Place blueberries in a blender with cool syrup and lime juice. Blend until completely smooth, about 30 seconds. Freeze in ice cream maker according to manufacturer's directions (about 20-25 minutes). When finished, sorbet will be soft and ready to eat. For firer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

adapted from The Ultimate Ice Cream Book by Bruce Weinstein

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