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Rhubarb Sorbet Recipe

Prep time: 3 hours
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.


3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest [can use a generous half teaspoon of dried zest)
2 teaspoons of chopped fresh ginger [can grate a generous half tsp of dried whole ginger]
2 tablespoons of corn syrup

1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.

2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. [I did this but I don't actually think it made a difference.] Stir in corn syrup. Cover and refrigerate [in 1 gal ziploc bag] until totally chilled, several hours or overnight.

3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
nothavanas: (Default)
The oven works again! To celebrate, and to use up some apricots, I made this, from a recipe on Recipezaar. Unfortunately, the author left out the amount of sugar. I skimmed through some cookbooks and made a semi-educated guess, which seems to have worked. It comes out very much like cobbler or crumble with a dough solid enough to eat out of hand.

Apricot Crumble Squares

* 2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup butter, softened
* 2/3 cup sugar
* 1 egg
* 1 teaspoon vanilla
* 2 cups sliced apricots (drained if canned)
* 1 teaspoon sugar
* 1/2 teaspoon cinnamon

Preheat oven to 400 degrees. In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour, salt, and powder, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned. (I'd go up to 8 minutes next time.) Arrange apricots evenly over top of base. Mix sugar and cinnamon and sprinkle over top of fruit. Bake 10 to 12 minutes longer or until golden brown. Place pan on a wire rack to cool completely, then cut into squares.
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I was reading through one of my new roommates’ cookbooks, and found a recipe for toasted lemon pound cake with pears cooked in port. We just happened to have all the ingredients: pears at the right stage of ripeness, port, spices, and chocolate sheet cake instead of pound cake (Stir Crazy Cake, which is not too sweet or too rich, but is chocolate).

Combine 2 peeled, cored, and sliced firm pears with 1 cup port, 3 tablespoons sugar, 1 stick cinnamon (broken), and 5 juniper berries. Cook until pears are medium-soft, then remove pears and cook the wine down to a syrup. Spoon pears over cake and vanilla ice cream, then drizzle all with port syrup.
I don’t think I can explain how incredibly decadent this is, and it was literally all stuff we had on hand.


Oct. 12th, 2008 01:32 pm
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It cannot possibly be fall if I am eating fresh corn on the cob and watermelon for lunch.


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