Spiced Up Frozen Treat, and a Winner!

Recipe below: Cardamom Peach Buttermilk Sherbet

Let’s get right to it, shall we?  We have a winner!  Congratulations lmurley2000, you are the lucky winner of a $40 gift certificate, courtesy of CSN Stores!  A big thanks to everyone who entered!  It was fun and informative for me to read what recipes have connected most with you.

 

Sad you didn’t win?  Don’t be!  I've got something to cheer you up.  Erm. Well actually, this will only cheer you up if you own an ice cream maker...or if you know someone who has one you can steal borrow....or if you live in San Diego and don't mind stopping by my house.  Otherwise, you're totally out of luck.  Bummer!  And also, if you've got the funds, buy one!  You will not be sorry.  Trust me.  My freezer hasn't been without some form of frozen treat since I got mine.

If you are the lucky owner of your very own shiny ice cream maker (or have the means to acquire one), do I ever have a treat for you - in the form of sherbet!

*crickets*

What?  Sherbet doesn’t get your heart pumping?  Right.  Because you haven’t had this sherbet.  One bite, and I guarantee the mere mention of this frozen treat will set your heart aflutter from now on.  And what the heck is sherbet anyway?  And what’s the difference between the names of all those mixtures you churn in an ice cream maker and enjoy frozen?  Well, being far too lazy to look it up speaking from my rear end vast culinary knowledge, I can tell you that ice cream is cream based (and if you consider frozen custard also ice cream (which I do (because who responds “I do! I do!” to the question “Who wants frozen custard?!” (but frozen custard is by far the superior product, calories aside (can you still read this? (let’s see if I can properly unparenthesize myself here…)))))yaaaay), frozen yogurt is yogurt based, sherbet is milk based, and sorbet is the kind of “everything else” category but that I most associate with juice. Do I have that right?

So, if you were able to navigate that bit of mental fun, you know that sherbet is just a milk based ice cream like dessert.  I know. That’s not titillating you yet.  But this doesn’t just use any old milk…it uses buttermilk.  Squeee! 

…

Squee…? Really?  Still nothing?  Ok, maybe I’m alone in my complete obsession with all  things buttermilk – it’s tangy in a good way and tenderizes like nobodies business – but trust me, it definitely brings something special to the sherbet party. 

Originally this started out as just a good ol’ peach buttermilk sherbet.  With peaches at their absolute peak right now in San Diego, this recipe practically jumped off the screen at me.  I had the mixture fully processed and ready for its chill when I had an idea.  The flavor was good of course – you can’t go wrong with peaches and buttermilk – but it could use a little kicking up.  I need spice in my life wherever I can get it!  And there’s a certain spice that I’ve found pairs beautifully with peaches – cardamom! 

Yes, cardamom.  That scary spice I was touting when I made zucchini bread.  I said then that having this spice in your pantry would pay off, and here’s where!  If you’ve never tried peaches and cardamom together, I would highly recommend you make it your life’s mission.  Starting now.  Peaches have this light and delicate flavor that is almost floral, and cardamom has the amazing ability to really stand out as an identifiable flavor without overpowering the more delicate flavors of, say, a peach!  Move over cookies and milk, get a room peanut butter and jelly, peaches and cardamom are here!

So now when I say cardamom peach buttermilk sherbet, does that beeping heart rate monitoring machine thingy they use in tv hospital dramas start beeping a little faster?  Phew!  Finally!  Because let me tell you, this sherbet is awesome.  It's super creamy and the flavor is out of this world.  The buttermilk adds a nice compliment to the peach, again, without overpowering its delicate flavor, and adds a little complexity that keeps it from being boring.  I added a little cinnamon with the cardamom because I thought it rounded out the flavor nicely and didn't make the cardamom so much of a shock to the palette.  And since this uses milk instead of cream, you get the bonus of a healthier dessert!  Adding a little alcohol helps keep the texture soft and creamy because it doesn't freeze (at freezer temps anyway).  I chose a spot of rum because that's what got my taste buds dancing at the time, but you could always swap it out for a tablespoon or two of vodka for the same effect without the flavor. 

So did I do it?  Did I cheer you up?

Cardamom Peach Buttermilk Sherbet

Adapted from Martha Stewart

Makes about 1 quart

4 large ripe peaches, pitted and cut to bite-sized pieces

1/2 cup sugar

1/4 cup honey

2 TB light corn syrup

3 TB fresh lemon juice

1/2 tsp vanilla extract

1/2 tsp kosher salt

1 tsp ground cardamom

1 tsp ground cinnamon

1 1/2 cups buttermilk

1/2 cup whole milk

1/4 cup light rum

1. In a saucepan over medium heat, bring the peaches, sugar, and honey to a gentle simmer. Turn the heat down to low, cover and cook until peaches are soft, about 20 minutes. Remove the saucepan from heat and let cool 10 minutes. Once cooled, puree the peach mixture in a food processor.  You can strain the mixture at this point through a fine mesh strainer if you would like, but I wanted the solids.
2. Transfer the peach mixture to a medium bowl and whisk in the corn syrup, lemon juice, vanilla, salt, cardamom, and cinnamon.  Add the buttermilk, milk, and rum. Cover, and refrigerate for about 4 hours (or until it is chilled under 40 degrees).
3. Slowly pour the sherbet mixture into your ice cream maker and churn until thickened and delicious.  Transfer to an airtight container and store in your freezer.

Note: Make sure to chill the mixture to the proper temperature, or it won't churn up nice and creamy, but will instead freeze up icy.  Just be patient!  I actually over-churned this (as in, it churned too long and then melted back to a liquid) on my first attempt and I had to refreeze my ice cream bowl and try the whole thing again the next day!  Good thing it was worth the wait!

A Feature, A Feast, And Some Ice Cold Fruit

Recipe below: Tropical Summer Sorbet

Look out, people. I’m going to get all personal on you here. Talk about feelings and issues. Deep ones even. Just skip over it if you’re of a squeamish constitution, I completely understand.

When going through tough times, it’s so important to focus on the positives. Like, sure, I’m looking like a total porker after stuffing my face at my 4th of July feast...and again on the 5th...and then again today. I can’t stay away from the leftovers! But on the bright side, my boobs look awesome! Very full and vollllllluptuous. See? Bright side. 

Some aspects of life have been a total downer the last few months. I’m unemployed. Things in my house and cars keep breaking and requiring tons of money to fix, so now I’m poor. And I’ve recently deduced that apparently because I worked the first 5 years out of college in one profession, it’s impossible to move to any other. Because I would just leave the new position as soon as something better came along. Because people never do that within their own profession. People in college and younger beware this little fact.

But, the positives abound! The likes of the Pioneer Woman and her fabulous underlings have recognized my recipes on her Tasty Kitchen food community home page three times now! That’s three more times than I ever expected. And what’s more. So much more! Is that I've made it. My blog has made it. What is “making it”, and how do I know that I’ve done it? Well a certain co-habitating biped of the gentlemanly persuasion has been reading regularly. This individual does not read blogs, could care less about the random ramblings of his fellows, even those of his life companion. But he reads this modest one. Hi Husband!

Can I just run this food blog full time? That would be my first choice. I would get a fancy Apple laptop with the latest Photoshop software. I would get a top end digital camera and take lessons on how to actually use it. I would cook and bake in the kitchen all day long, concocting boozy creations and share them with you! Man, wouldn't that be nice?  Cross your fingers I win the lottery one of these days!



Oh, right. The small matter of the leftovers I mentioned. It was my second annual 4th of July barbecue feast! We had a few friends and one very adorable Beagle over to help us consume what can only be described as a smorgasbord. It’s all Husband’s fault, you see. I couldn’t decide between serving hot dogs, hamburgers, and BBQ pulled chicken, and he adamantly insisted that we have all three.

“How about all three?” He said.

Do you see what I have to put up with?!

And with all that meat, I couldn't serve just one salad. One measly side. Oh no. I had to do appetizers, grilled vegetables, a slaw, grilled mashed potatoes, a pie, and of course, bake my own buns. I was in the kitchen all weekend. It was awesome. And all Husband’s fault.

I think my guests were a bit overwhelmed by the variety of food available. I hope they don’t think I make that much food every time I have people over. Except that I kind of do. I have a problem. But I’m determined! I will have a few guests over sometime in the future, and I will cook a simple meal. One protein, one side, one veg. And one appetizer, and one dessert. And maybe some homemade bread. See? Totally not overboard. Right.



Well if you ate as much as I did to celebrate our Nation’s Independence, you’re probably in the mood for something a bit...simple and light. I’ve got you covered! This tropical fruit sorbet! It’s sweet. It’s delicate. It’s the perfect treat for a sunny Summer day. And best of all, it’s boozy! The hefty helping of rum not only adds an awesome tropical punch, but it lowers the freezing temperature of the sorbet, so it stays nice and scoop-able!  Heck, it’s even sugar free.  It's so delicious that it could just be a bright side to your own trying day.

Tropical Summer Sorbet

6 kiwis, skin removed and cut into pieces
1 mango, skin removed and cut into pieces
1/2 cup rum (I used light)
1/4 cup agave syrup (or more to taste)

1. Combine all ingredients in a blender or food processor until liquefied. You may need more agave syrup, depending on the sweetness of your fruit. Chill mixture for at least 30 minutes. Add to an ice cream maker and churn according to the manufacturer's instructions. Move sorbet to a freezer-safe container and freeze for a few hours to harden.

Note: If you don’t have agave syrup, you can always substitute simple syrup instead.