Raspberry Tartuffi

Some food combinations are a sure thing, and chocolate and raspberry is most definitely one of them. I chose to enjoy this classic flavor pairing with fresh raspberry ice cream, balled and formed into chocolate coated truffles of Raspberry Tartuffi.

I just happened to have a bunch of raspberries and no idea what to do with them (when good looking fruit is suddenly cheap, I impulsively grab and hoarde, get home, and then wonder wtf I can possibly do to get through all of this great fruit before it goes bad), so of course, why not ice cream? 😉 For the sake of keeping things interesting, I thought that having a big bowl of ice cream is fun, but some times, you want something more finger food friendly…like an ice cream cone, ice cream sandwich, etc. So why not make a more sophisticated version of bon bons and take this delicious home-made ice cream and cover it with a… click to read more…

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Watermelon Sorbet

Does any fruit scream summer more than watermelon? Big, light, juicy, refreshing, and sweet–no outdoor summer meal is done without a piece of watermelon. So if you’re looking for something simple and light to put together to beat the heat at your barbecue this July 4th, why not make a batch of watermelon sorbet in advance?

This recipe comes from David Lebovitz, specifically from his fantastic book, The Perfect Scoop (for any home-made ice cream lover, you need this book. Seriously). I’d originally hoped to have some fancy schmancy decorative plating for you all to ooh and ahh at where I would make white chocolate shells, brush them something green, and fill it with sorbet (since that would look like a watermelon). You might notice no photos of this–yea, it looked that good, haha. So instead, it only gets as exciting as chocolate chips… click to read more…

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Cherry Frozen Yogurt with Chocolate Stracciatella

Many wonderful fruits are available again as summer rolls around, and one of my favorites: cherries! There’s something fun about having a ton of cherries and just lazily working through them, munching and spitting out the pits. While this dessert won’t give you the pit spitting experience, its still a delicious way to enjoy these little red jewels: Cherry Frozen Yogurt with Chocolate Stracciatella.

I really enjoyed the taste of this and was especially pleased since this was my first foray into the world of frozen yogurt. It was rich, but not as heavy as the ice creams I’m used to making. I was also quite pleased that it was similar in texture to the ice creams I’m used to–creamy, easily scooped, but firm enough to hold a respectable shape. Plus, the flavor was wonderful–the fresh, sweet, dark flavor the cherries combined with the rich tang of the yogurt put this on a much higher plane than the alleged… click to read more…

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Caramel Rippled Apricot Ice Cream

Who doesn’t love apricots? Honestly though, I’m only a recent convert myself–I always used to think they were sour and the peach’s short, ugly cousin. Turns out, I’d only tried not-quite-ripe apricots–the really ripe ones are tender, ready to burst, and lusciously sweet and velvetty. Sounds perfect for an ice cream, right?

Now that apricots are in season and surprisingly cheap, its a great time to try this sexy little fruit in its fresh rather than the much more familiar dried form. The only tough thing is managing them–I’ll buy a bunch that are just shy of being ripe, wait for them to ripen just right, and they almost always all are ready at the same time, at which point, you have a very small window before they go bad. Frustrating, but all the more reason to gobble them up in a hurry and get more, right?

So for this ice cream, you start with a bunch of these… click to read more…

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Phyllo Caprese Bites

I can be fickle about tomatoes. I love tomatoes, don’t get me wrong, but raw? No thanks. Cooked briefly? Sure, bring them on–go figure. Enjoying the nuances of really fresh tomatoes means keeping the cooking to a minimum, so this I tend to be wary of doing much in this area. But why not try something light to show off the sweet red jewels of the season? I caved and was delighted with these Phyllo Caprese Bites.

This dish was actually a clear-out-the-fridge dish, leftovers from a dish that I haven’t written up yet, lol (gee, I wonder if there will be any phyllo/tomato dishes coming online soon!). I wanted finger food, and when you have fresh tomatoes, its best to keep things simple so that their flavor can really stand on their own. Judy over at No Fear Entertaining whet my appetiteclick to read more…

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Stuffed Leg of Lamb with Port Cherry Sauce

When you’re entertaining, you want a dish that will look impressive, taste great, and somehow, not keep you chained to the kitchen all day. With new season lamb still gracing the shelves, I chose to roast a leg of lamb when I had guests over. This rendition has a mushroom/olive stuffing and is topped off with a Port cherry sauce.

When I first bought the leg, I had a tough time deciding what I wanted to do with it. Some times, the issue is you have no ideas at all–instead, I had ideas all across the board. Each was missing something, so then I started trying to mix ideas together and I had so many options before me, I was just lost. Somehow, in this fog of ideas, I wound up with this dish. The leg was deboned and marinated in a tangy, yogurt-based mixture overnight. Then, the leg was rolled up around a mushroom & olive-based stuffing before… click to read more…

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