September 10, 2010 § Leave a comment
Early in the stone fruit season, it seems criminal to eat a peach or nectarine in any other way than out-of-hand. But fifteen dozen peaches later, the cobbler, crisp, pie, chutney and jam recipes become splotched and stained. There comes a point when a cook simply doesn’t know what to do with all those orange globes, piled high on the counter top. If you find yourself in this predicament, lips stained and cheeks sticky, here’s a twist on this summer staple.
While the sun is still letting off steam in Arizona, I’m reminded by friends in other parts of the country that a cool morning chill is starting to creep under the windowpanes, enticing a transition from iced coffee to hot coffee and oatmeal bowls instead of cereal and cold milk. Barbecuing days of summertime are numbered; burgers and hot dogs will soon be replaced by squash soups, hearty breads and about a thousand pumpkin recipes. And so, it’s with a head-nod to the rest of the U.S. that I present the simplest side imaginable: grilled peaches.
Grilled peaches have a syrupy, more concentrated peach-flavor. If grilled for just a few piping minutes per side until softened (but not mushy), they’re sublime. Especially tasty with a dollop of vanilla ice cream.
On a hot grill, place peach halves or large slices, cut-side down. Grill for 2-4 minutes on one side and then turn with tongs. Grill long enough for grill marks, but not blackened sides. Serve hot or warm.
Diet Notes: Gluten-free, vegan, nut-free, SCD-safe
July 21, 2010 § 2 Comments
Serves 4 – 6
June 27, 2010 § 1 Comment
Diet Notes: Gluten-free, vegan, nut-free
June 20, 2010 § 1 Comment
I’m on the eve of a 2-month blogging hiatus. In a few hours I’ll be boarding a plane, zipping southbound to Guatemala. I’ll be spending my summer eating corn tortillas, exploring lakes in the highlands and immersing myself in Guatemalan culture while beefing up my Spanish. My mom promises to experiment with sorbets (and possibly a guest post or two!) in my absence. Wishing you all wonderful summers (and culinary explorations) in the meantime.
P.S. This chocolate sorbet was a dream!
May 22, 2010 § Leave a comment
With projections of 95-98 degree highs by our local weather forecaster, there’s no time like the present to start guzzling smoothies and making popsicles. I’ve made many-a frozen treat in my day but these little pops (inspired by Giada) might be the most refreshing frozen bites yet. This icy snack is a bit tart thanks to the pomegranate and has great texture from the cocoa nibs. (Note: If you can’t find cocoa nibs, try dark chocolate shavings. I tried both, but the former adds a delightful crunch.) The OJ balances out the pomegranate juice with a summery sweetness. But it’s the mint that makes makes this dessert sing!
2 cups pomegranate juice
1 cup fresh orange juice
1/2 cup water
3/4 cup evaporated cane sugar
3/4 – 1 cup mint leaves, loosely packed
1/2 cup cocoa nibs/shaved dark chocolate
Heat water, cane sugar and mint on the stove until sugar completely dissolves and the mixture just comes to a boil. Take off the stove, remove mint and cool. Meanwhile, measure juices and combine in a large bowl. When minty-syrup has cooled to room temperature, combine with juices. Ladle a few spoonfuls of mixture into each pop container. Sprinkle chocolate chunks into each cup and using a spoon, stir to let some of them sink toward the middle. Insert plastic attachment or popsicle stick all the way into the cup/container. Freeze at least 6 hours before serving. When ready to serve, dip molds/cups in warm water briefly before unmolding. Don’t feel daunted if you’re lacking pop containers — instead, use small, freezer-proof plastic cups or disposable paper cups and popsicle sticks.
Diet Notes: Vegan, nut-free, gluten-free