Apr 27, 2011

Daring Bakers: Maple Mousse in a nut bowl

maple cream 1

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

maple cream 2

I was really excited when I opened this month’s daring bakers challenge.  Living in New York state – real maple syrup is a big deal around here – there are celebrations every spring and the trees are tapped and the syrup is flowing!  My sister and her family now live out in the county – and luck will have it – there is a maple farm on the street that she lives on!   So the syrup going in this dessert, on my pancakes, waffles, etc. comes from trees growing on her street – seriously, you can’t get more ‘local’ than that! 

The challenge was to make this maple mousse in an edible container – any one that you want.  One of the options was a bacon container – and while it sure would be daring to try that – I just am not a fan of bacon in my desserts!   I like it on BLTs and with eggs or pancakes – not mixed up with chocolate or cream!  

maple cream 4

But what I did do to bring this over the top – was I had some real Maple sugar in the pantry.  So with the remaining cream - I whipped it up with some maple sugar and then sprinkled some more on top! Oh my – this was sooo good.   I would definitely make this maple mousse, nut bowls and maple whipped cream again.   I love maple – and this challenge couldn’t have come at a better time.  YUM!

maple cream 3

Ingredients (recipe is adjusted for two bowls and mousse)

nut bowls:

  • 3/4 cup crushed nuts of your choice such as almonds, hazelnuts or walnuts
  • 1 egg, beaten, at room temperature
  • 1 Tbsp. sugar

maple mousse:

  • 1/4 cup pure maple syrup
  • 1 large egg yolk
  • 3/4 tsp. unflavoured gelatin
  • 1/2 cup whipping cream (35% fat content)


1. For the nut bowls: Use a food processor process the nuts until coarse, about 7 pulses.

2. In a bowl, mix together the nuts with the beaten egg and the sugar.

3. Take 2 small 1/2 cup capacity Pyrex cups or a similar container and line the inside with aluminum foil and spray with non-stick cooking spray.

4. Spread half of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around.

5. Bake at 350 degrees F, until the nuts are golden and fragrant (about 15 minutes).  Let cool completely before unmolding.

1. For the Maple mousse: Bring maple syrup to a boil then remove from heat.

2. In a bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

3. Add warmed egg yolks to hot maple syrup until well mixed.

4. Measure 1 Tbsp. of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. Place the bowl in a microwave for 20 seconds or until gelatin completely dissolves.

5. Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.

6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

7. Whip the remaining cream.  Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

8. Remove from the fridge and divide equally among your edible containers.

Sources: Nut Crust posted at Cheap Ethnic Eatz
Maple mousse is adapted from Jaime Oliver is not my boyfriend

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Apr 25, 2011

Classic (make-ahead) Macaroni and Cheese

classic mac and cheese 2

Sometimes it’s fun to make a kicked up versions of mac and cheese, this this or this or this.   But sometimes simpler, classic versions are better for a reason.   They are comforting and satisfying – without being distracting. 

When deciding to make this recipe – I debated making only half – but ultimately decided to make the full batch and freeze half of it before baking.   This worked out perfectly – we didn’t end up with too many leftovers I our fridge and I have an easy meal in the freezer for a night when I don’t feel like cooking.   Although – I made the full recipe for the breadcrumbs and ended up putting all of them on the half that I made for dinner.  So I’ll have to whip up a new batch for when I cook the rest of this. 

I love how cheesy this recipe is – and its not at all grainy like some homemade macaroni and cheeses are.  It’s actually pretty perfect – Enjoy!

classic mac and cheese 3


Toasted Bread Crumb Topping (double if making the full recipe)

  • 4 slices white sandwich bread, quartered
  • 2 Tbsp. unsalted butter, melted and cooled
  • 2 Tbsp. minced fresh parsley
  • salt and pepper

Macaroni and Cheese

  • 1 pound pasta shapes (shells, elbows, etc.)
  • 6 Tbsp. unsalted butter
  • 2 medium garlic cloves, minced
  • 1 tsp. dry mustard
  • 1/4 tsp. cayenne pepper
  • 6 Tbsp. all-purpose flour
  • 2 1/4 cups low-sodium chicken or vegetable broth
  • 3 1/2 cups milk 
  • 1 pound (16-oz.) colby jack cheese, shredded (about 4 cups)
  • 1/2 pound (8-oz.) extra-sharp cheddar, shredded (about 2 cups)
  • ground black pepper
  • salt


1. For the breadcrumb topping:  Preheat the oven to 300 degrees. 
Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses.  Spread the crumbs out over a rimmed baking sheet.  Bake, stirring occasionally, until golden and dry, 20-30 minutes.  Let the crumbs cool, then toss with parsley and season with salt and pepper to taste.

2. To make the macaroni and cheese: Preheat the oven to 400 degrees.

3. Bring water to a large post of water to a boil.  Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes (do not cook all the way through!).  Drain the pasta and leave in the colander.

4. Wipe the pot dry, and add the butter, and set it over medium heat until melted.  Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds.  Add in the flour, and cook, stirring constantly, until golden, about 1 minute.  Slowly whisk in the chicken broth and milk, and bring to a simmer.  Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes. 

5. Remove pot from heat and stir in the cheeses until completely melted.  Season with salt and pepper to taste.

6. Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined.  Pour into a lightly greased 9x13 inch baking dish and sprinkle with crumb topping.

7. Bake uncovered, until the sauce is bubbling and the crumbs are crisp, 25-35 minutes.

To make-ahead:  Wrap the dish tightly with foil, and refrigerate for up to 2 days or place in freezer for up to 1 month.  To serve, bake in a 400 degree oven until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.

Source: Cook's Illustrated's The Best Make-Ahead Recipes as seen on Pink Parsley Catering

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Apr 22, 2011

Toffee Bar Brownie Torte

toffee brownie torte 2

I mentioned in my previous post that I also made a cake for my husbands birthday.  April is one of these months were several close family members all have birthdays within a week of each other (my sister, step-father and husband).  So I see it as a opportunity to make one really indulgent celebration cake (last year I made the triple-chocolate mousse cake).  Believe me when I say this was indulgent – one small slice of this baby is enjoy to fulfill your sweet tooth. 

toffee brownie torte 1

This cake consisted of three layers of a dense brownie cake.  Filled with two layers of a mascarpone cream and topped with fresh whipped cream and covered with toffee bits.  The original recipe also called for brewed espresso in the filling and frosting – but I opted to leave it out because my niece and nephew where there as well – and I think all of the sugar was enough for them for the night!

Just another note of warning – this cake does not travel so well.  It happened to slip around a bit during the drive to my mom’s house.  Luckily – the toffee bit coating is very forgiving and you can just smush it back together. 

toffee brownie torte 5

My niece loves birthdays so much.  Happy Birthday is definitely one of her favorite songs to sing.  She is also super excited about eating the cake too!  Luckily there were lots – and her Dad was able to bring the leftovers to the hospital where he works – so there was none wasted.

toffee brownie torte 3

Enjoy and I hope someone has a birthday or special event soon so you can enjoy this cake as much as we did!

toffee brownie torte 4


For the brownies:

  • 2 cups (4 sticks) unsalted butter
  • 16 oz. bittersweet chocolate, coarsely chopped
  • 3 cups sugar
  • 8 large eggs
  • 2 Tbsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. salt

For the frosting:

  • 3 cups chilled heavy whipping cream
  • 1/3 cup confectioners’ sugar
  • 1 tsp. vanilla extract

For the filling:

  • 16 oz. mascarpone cheese
  • 1/2 cup confectioners’ sugar
  • 2 tsp. vanilla extract
  • Pinch of salt
  • 1 cup reserved frosting (above)

For garnish:

  • 2 cups chopped toffee bits or finely chopped toffee bars


1. To make the brownie layers: Preheat the oven to 350˚ F.  Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper.

2. Combine the butter and chocolate in a very large heatproof bowl set over a few inches of simmering water.  Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula.  Remove the bowl from the heat and set aside. 

3. Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute.  Stir in the flour and salt, and mix just until the dry ingredients are incorporated.

4. Divide the batter evenly between the prepared baking pans.  Bake 20-25 minutes, until the brownies are just firm to the touch.  Transfer to a wire rack and let cool in the pans 30 minutes.  Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.

5. To make the frosting: Add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until medium-soft peaks form.  Blend in the sugar and vanilla whipping just until combine.  Continue to whip until stiff peaks form.  Reserve and refrigerate 1 cup of the frosting for use in the filling.  Set aside the rest of the frosting.

6. To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, sugar, vanilla and salt.  Beat on medium speed until well blended and fluffy, about 2 minutes.  Gently fold in the reserved 1 cup of frosting with a spatula.

7. To assemble the torte: Lay 1 of the brownie rounds to a large serving platter.  Spread half of the filling mixture evenly over the top.  Layer with another brownie round, and the remainder of the filling.  Top with the final brownie layer.  Cover the top and sides of the cake with the frosting.  Garnish with the toffee bits to cover the top and sides of the cake.  Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired.  Refrigerate until ready to serve.

Source: adapted from Annie’s Eats, originally from The Pastry Queen by Rebecca Rather

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Apr 20, 2011

Double Chocolate chip cookie dough ice cream

cookie dough ice cream 2

I love my husband so very much – and I am thankful for every year we’ve been together – 8 years this year (married for 2)!  So to celebrate his birthday this year – I decided to make him some delicious home-made ice cream.  Because if he didn’t love me enough already – this might have brought him over the edge. 

I’ve had this recipe on my to-make list forever.   Basically you have a brown butter/brown sugar ice cream base and then bits of cookie dough throughout the ice cream.  It is pure decadence – and worth every.single.bite! 

And don’t worry – he also had a birthday cake – and that will be coming soon!  

cookie dough ice cream 1


For the cookie dough:

  • 5 tbsp. salted butter, melted
  • 1/3 cup packed light brown sugar
  • 1/4 cup flour
  • 1/2 tsp. vanilla extract
  • 3/4 cup mini chocolate chips

For the ice cream:

  • 3 Tbsp. unsalted butter
  • 2 cups heavy cream
  • 2/3 cup dark brown sugar
  • 4 large egg yolks
  • Pinch of coarse salt
  • 2 tsp. vanilla extract
  • 1 1/2 cups whole milk
  • 3/4 cup mini chocolate chips


1. To make the cookie dough: Stir together the butter and sugar in a mixing bowl until smooth.  Mix in the flour, then the vanilla and chocolate chips.  Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.

2. To make the ice cream: Melt the butter in a medium saucepan over medium-high heat.  Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it.  Whisk in the heavy cream and heat until simmering. 

3. In a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.

4. Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly.  Slowly whisk in the rest of the cream.  Mix in the salt. 

5. Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F on an instant-read thermometer. 

6. Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.  Stir in the vanilla extract and the whole milk.  Cover and chill thoroughly in the refrigerator.

7. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. 

8. Chop the disk of cookie dough into small chunks.  As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough.  Store in the freezer until firm.

Source: Annie’s Eats

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Apr 18, 2011

French Bread

french bread 1

Sometimes I just get an undeniable craving for fresh baked bread.  So I run over and look through the bread making Bible and scan for something I haven’t tried yet.  It doesn’t take me long to realize that almost every recipe requires a one or two day ‘starter’ to make for a more flavorful product.  So I have to quench my craving and wait for the next day to actually eat the bread.   That is exactly what happened with this recipe.  And oh – when I was finally able to eat it – it was amazing.  So airy and soft – yet a slightly crisp crust.  Get out the butter and spread it on this and enjoy a slice of heaven.    

french bread 2


For the pre-ferment (pâte fermentée):
  • 2 1/4 cups (10 ounces) unbleached bread flour
  • 3/4 tsp. salt
  • 1/2 tsp. instant yeast
  • 3/4 cup + 2 tablespoons (7 ounces) water, at room temperature
For the final dough:
  • All of the pâte fermentée
  • 2 1/4 cups (10 ounces) unbleached bread flour
  • 3/4 tsp. salt
  • 1/2 tsp. instant yeast
  • 3/4 cup + 2 tablespoons (7 ounces) water, at room temperature
  • semolina flour or cornmeal for dusting


1. Pre-ferment:  Stir together the flours, salt and yeast in the bowl of an electric mixer.  Add 3/4 cup water on low speed for 1 minute with the paddle attachment.  Adjust flour or water until the dough is neither too sticky or too stiff.   Knead for 4 minutes on medium speed – the internal temperature of the dough should be 77 to 81 degrees F.

2. Transfer the dough to a bowl coated with oil, cover with plastic wrap and let rise at room temperature about 1 hour.

3. Knead lightly and return to bowl covered with plastic wrap. Keep in the refrigerator overnight and up to 3 days, until ready to use.

4. For the final dough: Take your pre-fermented dough out of the refrigerator, cut into eight pieces and leave it at room temperature for about 1 hour to take off the chill.

5. Mix the flour, salt, yeast and pre-ferment in the bowl of an electric mixer. Add the water and mix on low speed for 1 minute with the paddle attachment.  Adjust the flour or water until the dough is neither too sticky or too stiff. 

6. Switch to the dough hook and knead for 6 minutes on medium speed.  The dough should pass the windowpane test and should be between 77 and 81 degrees F. 

7. Place the dough in an oiled bowl and cover with plastic wrap. Let rise at room temperature for 2 hours, until the dough doubles in size.

8.  Gently remove the dough from the bowl and cut into three equal pieces.   Be careful to degas the dough as little as possible.  Shape the dough into three baguettes and place on a parchment lined baking sheet dusted with flour or cornmeal. 

9. Proof at room temperature for 45 to 75 minutes. 

10. Preheat your oven to 500° F with a steam pan in the bottom of the oven.

11. Score the baguettes with a sharp knife.

12. Place baguettes in the oven.  Pour 2 cups of boiling water onto the steam pan and immediately close the oven door.

13. Lower the oven to 450°F and bake for 10 minutes.  Rotate the loaves 180 degrees and bake for another 10 to 20 minutes until the crust turns golden brown.

14. Place the baguettes on a cooling rack for about 1 hour.

Source: The Bread Bakers Apprentice, by Peter Rienhart

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Apr 11, 2011

Frozen Pizza

frozen pizza 5

Pizza is definitely one of those things that pretty much everyone loves.  It’s super easy to just call your local pizza delivery joint and have them bring a fresh pizza to your doorstep.  But it’s almost just as easy to take one from your freezer and pop it in the oven. 

This recipe is for 2 pizzas that you can make in advance and freeze – and the advantage over a store-bought frozen pizza is that you know exactly what ingredients are in the pizza and there are no preservatives you can’t pronounce.   These are prefect for a super busy work night, a gift for someone recovering from an illness or having a baby, or an easy meal for the husband while you are out of town.

frozen pizza 1

One of the secrets to this recipe is that the dough is really super sticky and wet – you basically pour it into the foil tin and spread it out.  This helps keep the dough soft and chewy once its cooked after being frozen.

frozen pizza 2

You’ll want to write out the date and the cooking instructions once you wrap it up for the freezer – it makes it much simpler when you are ready to bake it.   It also pops out easily from the tray – so you can cook it right on your pizza stone.

frozen pizza 3

I added pepperoni about half-way through baking – so it crisped up perfectly without over cooking.   The dough rose up really nicely – and both my husband and I were impressed with the quality this produced.   And the best part – I still have one more in my freezer ready for whenever I need it!  Enjoy!

frozen pizza 4

p.s. Happy Birthday to my sister – I love you so much!Party smile



  • 1 1/2 cups half and half, heated to 110 degrees
  • 1/2 cup water, heated to 110 degrees
  • 2 Tbsp. extra-virgin olive oil
  • 4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 envelope (2 1/4 tsp.) rapid-rise yeast
  • 1/2 tsp. baking powder
  • 1/2 tsp. sugar
  • 1 1/2 tsp. salt

Sauce and toppings

  • 1 (14.5 oz.) can diced tomatoes
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. tomato paste
  • 2 garlic cloves, minced
  • 1 Tbsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 3 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup half and half



1. Combine half and half, water and oil in a liquid measuring cup.  

2. In the bowl of a stand mixer fitted with the dough hook, mix together flour, cornstarch, yeast, baking powder, sugar and salt until combined.  

3. With mixer on medium-low speed, add liquid in a steady stream until the dough comes together, about 1 minute.  Continue to mix until uniform in texture, about 5 minutes. 

4. Transfer dough to greased bowl, coat with cooking spray and cover with plastic wrap.  Let rise until doubled in size about 1 to 1 1/2 hours.


1. Pulse tomatoes in food processor until coarsely ground.

2. Heat 1 Tbsp. oil in a saucepan over medium heat until shimmering.  Cook tomato paste until it begins to brown, about 2 minutes.  Stir in garlic, basil, oregano and red pepper flakes and cook for 30 seconds longer.  Add tomatoes and simmer for bout 10 minutes.   Season with salt and pepper and let cool.

Construct Pizza

1. Divide dough in half and transfer each half to 12-inch disposable aluminum pizza pans.  Using oiled hands – press dough to completely cover the pan.

2. Combine mozzarella, parmesan, and half and half in a bowl and stir to combine.

3. Top each pizza with half of sauce and half of cheese, leaving a 1/2 inch border around edges. 

4. Wrap each pizza tightly with plastic wrap and then aluminum foil.  Place in freezer.

Bake Pizza

1. Place pizza stone in oven and preheat to 500 degrees. 

2. Remove pizza from foil pan and discard plastic wrap and aluminum foil.

3. Place frozen pizza directly on pizza stone, loosely cover with a sheet of greased aluminum foil and bake for 25 minutes.  Remove foil and continue to bake for 5 to 10 minutes until golden brown.

Source: Cook’s Country Feb/Mar 2009

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Apr 8, 2011

Pineapple Upside-down Cake

pineapple upside down cake 2

I mentioned in my last post that I had some fresh pineapple – one of the things I did with it (other than just eat it – yum!) was make this pineapple upside down cake. 

It was in my latest issue of Cooks Country and I loved the easy ‘lightened up’ version they had concocted.  They recommend using frozen pineapple – but none of my stores seem to carry it.  So fresh can be substituted – but definitely don’t use the canned version. 

pineapple upside down cake 3

I haven’t made a pineapple upside down cake in forever – so I knew it was time.   You have to eat it quickly though – since it doesn’t keep too well, but believe me – you won’t have a problem doing that!  Enjoy!

pineapple upside down cake 1


pineapple topping:

  • 4 cups thawed frozen or fresh pineapple, cut into 1/2 inch pieces
  • 1/3 cup packed dark brown sugar
  • 1 1/2 Tbsp. unsalted butter
  • 2 tsp. lemon juice
  • 1/2 tsp. vanilla extract


  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup fat-free sour cream or yogurt
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 4 Tbsp. butter, melted and cooled


1. Preheat oven to 350 degrees F. Grease a 9-inch cake pan.

2. Cook pineapple and sugar in a skillet over medium-high heat, stirring frequently, until pineapple is light brown and juices are nearly evaporated – 10 to 12 minutes. 

3. Off heat, stir in butter, lemon juice and vanilla.  Pour pineapple mixture into bottom of prepared pan.

4. For the cake, combine the flour, baking powder and salt in a medium bowl.

5. Whisk sour cream, sugar, brown sugar, eggs and vanilla in a large bowl until smooth.  Slowly whisk butter into sour cream mixture until incorporated.

6. Stir flour mixture into wet mixture until just combined.

7. Scrape batter over pineapple mixture, spreading to cover. 

8. Bake until cake is golden and toothpick inserted in the center comes out clean, 25 to 30 minutes.  Cool in pan for 10 minutes.  Turn out onto a platter and cool for 1 hour before serving.

Source: Cook’s Country April/May 2011

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Apr 6, 2011

Grilled chicken and pineapple quesadillas

chicken pineapple ques 1

This was one of those recipes that I wasn’t quite sure about – part of me thought I would like it and another part of me thought I would hate it.  But I’ve been seeing this recipe made over and over again online – which is always an indication of something great.  I also had all of the ingredients on hand – including fresh pineapple and cilantro – so I felt like it was the prefect time to add it to my menu plan.   I was starving when this was done – so I didn’t arrange a photo-shoot of the finished product.  After eating half of a quesadilla – I decided this was too good not to put on the blog, so I grabbed my camera and the remaining triangle of quesadilla and snapped a few shots.   But don’t let the bad photo fool you – these are absolutely delicious.  I can’t wait to make them again when it finally gets warm enough out to use the outdoor grill.  Enjoy


  • 4 whole flour tortillas
  • 1 Tbsp. butter
  • 1 cup grilled pineapple, sliced
  • 1 whole boneless, skinless chicken breast
  • salt and pepper, to taste
  • 1 1/2 cups Monterey Jack cheese, grated
  • fresh cilantro
  • 2 Tbsp. barbecue sauce


1. Cut pineapple into wedges, stick on skewers, and grill over low heat. Cut into slices and set aside.

2. Pound chicken breast to thin.  Sprinkle with salt and pepper. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

3. Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

4. To assemble: sprinkle two browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one.

5. Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges.

Source: Pioneer Woman

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Apr 4, 2011

Meyer lemon Sorbet

meyer lemon sorbet 3

I’ve never tried meyer lemons before – but they are always popping up on food blogs over the wintertime.  A few weeks ago – on impulse - I  decided to buy a bag at my grocery store, not sure exactly what to do with them. 

meyer lemon sorbet 1

They are a mix between a lemon and mandarin orange – so they are tart and sweet.   Well, I couldn’t pass up the idea of making a dessert with them.  I have always been a fan of lemon ice – it is super refreshing and soothing to the taste palate.  This meyer lemon sorbet was exactly that – cool and refreshing – and just sweet enough.

Now, if only it was the middle of Summer and not Spring (but really still Winter-like temperatures) – I would enjoy this even more.    

meyer lemon sorbet 2


  • 2 1/2 cups water, divided
  • 1 cup sugar
  • 2 (meyer) lemons, preferably unsprayed
  • 1 cup freshly squeezed (meyer) lemon juice (from about 6-8 lemons)


1. In a medium non-reactive saucepan combine 1/2 cup of the water and the sugar.  Grate the zest of the 2 lemons directly into the saucepan.  Heat, stirring frequently, until the sugar is completely dissolved. 

2. Remove from the heat and add the remaining 2 cups of water.  Chill the mixture thoroughly in the refrigerator.

3. Stir the lemon juice into the sugar syrup.

4. Freeze the mixture in your ice cream mixture according to the manufacturer’s instructions.

Source: adapted from David Lebovitz – The Perfect Scoop

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