Hanukkah Chocolate Marshmallow Dreidels

December 16th, 2014

Over the years my kids have been curious about many religions, beliefs and traditions.  My son was very infatuated with Judaism when he was about 6 years old.  We set up a menorah in our fireplace with candles and he wanted to play dreidel all the time.  I love that we can learn about and borrow stories and rituals from a variety of backgrounds and cultures.  No more so does this happen than with food.  We may not be Japanese but we certainly love our sushi.  I love to try new foods especially at the holidays.  With this being the first night of Hanukkah I was reflecting back on all the latke recipes I’ve made in the past.  (click to see recipes) There was the sweet potato butternut squash last year and the out of the garden pancake (green latke) a few years ago, and finally the traditional little latke that was part of my son’s religious exploration.

This year I thought we’d try something sweet and festive and I saw these adorable Marshmallow dreidels on Martha Stewart’s website.  These are fun and festive and would be a great addition to a cookie party of school gathering.  Of course we’ll be using the regular marshmallows as well as the vegan ones for my daughter.  Oy!  They happen to be kosher too.

Edible Hannukah Marshmallow Dreidels by Martha Stewart - video here

For an easy spin on the Hanukkah top, whip up these fun, kid-friendly treats. Marshmallows form the dreidels’ bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted chocolate provides a surface for piping white-chocolate Hebrew letters.12 chocolate kisses
8 ounces melted semisweet chocolate
12 marshmallows
12 thin pretzel sticks
2 ounces melted white chocolate
Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
  1. Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
  2.  Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
  3.  Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.

 

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Holiday Food Gift – How to Make Cookies in a Jar

December 9th, 2014

cookiejars

The kids and I have started our holiday baking gifts.  Of course there’s cookies.  But I also like to give things that people can enjoy beyond the holidays.  So we make cookies in a jar.  I think this is especially good for teachers and co-workers and those traveling for the holidays.   Having ingredients pre-measured and ready, makes it easy for the recipient to finish the cookies quickly and can make them whenever they get a cookie craving (and they can get the credit for making them).

To make, you simply layer all the dry ingredients to your favorite cookie recipe in a clear container.  It looks pretty and allows the recipient to finish and bake when they’d like.  This Chocolate Cocoa Cranberry Cookie recipe works well because of the different colors of ingredients.  For those who may be allergic to nuts I feel free to use more chocolate or cranberries.   If you bake, you probably already have some ingredients on hand such as flour, salt, baking powder, sugars, etc.

The only other thing you need to buy is the container.  Here’s where you can get really crafty and creative if you’d like, depending on the occasion.  The recipes calls for a 1 quart jar however I’ve also used a one liter glass mason jar from The Container Store, when the quart wasn’t available.  The wide mouth jars are easier to layer and get ingredients in.  I find a screw top is simple and sturdy, and can be used again once the cookies are gone.  I’ve used various cards and tie-ons to present the recipe.  The kids can have fun personalizing these too.  I find it’s best to attach the baking instructions to the container, so the recipient doesn’t lose it when they’re ready to bake.

Once you get the hang of it and learn the layering and packing technique these are quite simple to do, and you can do a few at once. Here are a few tips for assembling:

  • Use ½ or ¼ cup size measuring cups to place ingredients in mouth of jar.
  • Layer flour in first.  If not it may seep between the layers.
  • Pack down each ingredient. This will allow everything to fit in the jar and also show the clear layers.  I use a spoon and a small juice glass.
  • Layer contrasting colors next to each other, for a better effect.  For instance, dried cranberries next to white chocolate chips and cocoa next to white sugar.
  • Wipe inside of container to clean flour and cocoa which will leave a dust and cloud glass.
  • Store in a cool, dry place
Ingredients

Chocolate Cocoa Cranberry Cookies 

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 1/4 cup cocoa
  • 1/2 cup chopped pecans (if concerned about nuts add more chocolate and/or cranberries)
  • 1 cup total: combination of semi-sweet chocolate chips, white chocolate chips, dried cranberries

Directions for Assembling Jar

  1. Combine all-purpose flour, baking powder, baking soda, and salt.
  2. In a 1 quart wide mouth canning jar, layer flour mixture, dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly between ingredients.
  3. Attach a tag with baking instructions (This is ready to print and paste on tag)
Baking Instructions

Chocolate Cocoa Cranberry Cookies

1. Preheat oven to 350 degrees F.

2. Empty cookie mix into large bowl.

Thoroughly blend mixture with hands or whisk.

3. Mix in 3/4 cup softened butter, 1 egg (slightly beaten),

and 1 teaspoon vanilla.

4. Shape into walnut size balls, and place 2 inches apart

on a parchment lined baking sheet.

5. Bake for 9 to 11 minutes. Cool 5 minutes on baking

sheet, then move to wire racks.

 

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Making Masa – Handmade Tortillas Recipe

December 5th, 2014

What do you do on a rainy day?  Make you own tortillas.    I’ve been wanting to do this with my kids and was having a hard time finding Masa Harina (flour made from corn).  I was complaining to a friend about having to drive to a mexican market and she happened to have  extra to give to my cause.  By the way the bought it at Safeway.  I was checking Whole Foods and Trader Joe’s.  Now I know.

 

The recipe is simple as is the process and very hands on for kids.  Of course they’d look more impressive with a tortilla press, but more fun and abstract using your hands and rolling pin.  And no I don’t have a tortilla press. Maybe I should check with Santa.  My daughter was really into it and rolled most of them.  My son decided he’s rather help fill them with the good stuff after.  They were pretty small and some were kind of thick to bend or roll, so we used them more like a flat tostada shell and layered black beans, avocado, shrimp, cilantro and corn salsa.

Corn Tortillas

(makes about 20, 6 inch tortillas)

4 cups masa harina (flour made from dried corn)

1 teaspoon salt

2 cups warm water

Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it’s crumbly or cracks around the edges you need more water.

Form a 1 1/2-inch ball of dough and place it between two sheets or plastic wrap.  Press down with your palm, then roll the dough with a rolling pin.   Remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic.

Place tortillas on a hot, ungreased cast iron skillet or griddle and cook for about 1 to 2 minutes per side. Remove the tortillas and stack on a plate, covered with a clean towel to keep them soft and pliable. Continue until you have used all the dough.

Layer with your favorite toppings and enjoy!

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I Can Make Crepes Too!

November 23rd, 2014

My lucky kids have been on the receiving end of many sleep-overs and playmates with homemade crepes.  Yum.  My son came home and said “Mom, how come you don’t make crepes?”  I used to make crepes when I was doing some recipe testing, but I guess the kids were little and don’t remember.  And yes, it had been a while.  We have them at the farmer’s market, so it’s not like they’re crepe deprived.  So first I said “well, I don’t have a crepe pan”.  Then my son said his friend’s parents don’t use a special pan.  I thought and said to myself “Hmmmm, I don’t make crepes because I taught you to make pancakes, and then I get weekend breakfast off”.  However not to be outdone on the sleep over circuit I’ve started making crepes.  These are actually super easy and only need a few basic ingredients.  So far we’ve been eating them with squeezed lemon and powdered sugar and/or bananas and berries.  Next breakfast for dinner I’m going to try some savory additions.

 

As the crepe maker, plan to stand over the crepe pan for a good 30 minutes as you make one at a time and kids just keep wanting more.  That’s why I have no pictures too.  I got too busy cranking out crepes.  I understand how the crepe maker at the farmer’s market feels as his line grows and he mans two special crepe griddles.  I tried to get my son to try making them today but he was a bit worried about holding the pan over the flame, to tilt and get the batter to spread.  We’ll just keep practicing…

 

Basic Crepe Recipe from Allrecipes.com

Makes about 8-10 crepes, so I usually double the recipe to keep up with the kid demand.

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons butter, meltedIn a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

    Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot and add toppings.

 

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Halloween Frights, Sights and Delights

October 31st, 2014

 

 

 

Here’s what I’ve seen and made so far on this Halloween, and it’s only noon.  Hopefully you’re enjoying your day and getting ready for this evening’s festivities.  The kids’ school parade took a detour indoors as it’s finally decided to rain the Bay Area.  When I got home our lovely neighbor carved my kids names in pumpkins and left them on our porch.  So nice!

 

I’ve made the brain mold again.  Complete with gummy worms for the extra yuck factor.  They’ll be hot dog mummies and noodles again, of course.  We also made Halloween cookies.  Look at my husband’s patience as he uses tweezers to place his sprinkles!  My amazing baking friend made these cake pop eyeballs.  Amazing!  Take a look at last year’s blog for other Halloween recipes and reminders here.

 

This year I made Pan de Muerto (a.k.a. Day of the Dead Bread) for the first time.  I’ve had the recipe cut out for years but I get side tracked with all the Halloween treats that I kind of forget.  So this year I’m early for Day of the Dead, Dia de Los Muertos, Nov. 2nd.  Here’s hoping it’s as tasty as the dough.  I’m bringing it to a Halloween get together tonight and don’t want to taste a bone and wreck the bread.

 

Pan de Muerto

Adapted from from allrecipes.com and The Mercury News.

1/4 cup butter
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1 tablespoons orange zest
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white or colored sugar
DIRECTIONS:
1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Do not let it boil.  Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
2. In a large bowl combine 1 cup of the flour, yeast, salt, zest and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft and not sticky.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 hour. Punch the dough down and shape it into a large round loaf with a round knob or bone design on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
6. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white or colored sugar.
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When Friends Give You Apples….Make Fall Desserts

September 23rd, 2014

My friend gave me a bag full of her beautiful apples right off her tree.  It doesn’t get any better than that.  Except a week later she gave me another bag and I can’t believe these are even bigger and juicier.  The first bag I made this super easy apple crisp.  Crisps are so easy and with so few ingredients I just made it up as I went along. I went to a friends’ and shared with lots of moms and kids. It was a hit and I was asked for the recipe.  Oops!  My own kids didn’t have any crisp. And my daughter didn’t get to help.   So when the second bag of apples came around my daughter and I made another crisp to share with my kids and followed a real recipe so I could share with everyone.  Although I cooked according to directions for 40 minutes and the apples turned to sauce.  I think 25 – 30 minutes for firmer apples.

Another great option for fall apples is an Apple Gallett.  Easier than a pie as the crust is tasty but more rustic and doesn’t require all the fuss of a pie pan, fluting, etc.  I still have some apples left so I’ll make this next.


Apple Crisp

6 -8tart apples, peeled, cored, and sliced (such as Granny Smith)

2 -3 teaspoons fresh squeezed lemon juice

1/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon butter

1 cup flour (can use whole wheat)

1 cup brown sugar

1/2 cup butter

Toss apples with lemon juice, sugar, and spices; turn into an 8×8″ baking pan that has been lightly coated with no-stick cooking spray

Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.

Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream.

 

 

 

 

 

Apple Galette

1 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1/2 cup (1/4 lb.) plus 2 tablespoons cold butter

1 large egg yolk, lightly beaten

1/2 cup walnuts

2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith

1/2 cup firmly packed brown sugar

1/4 teaspoon ground nutmeg

1 large egg, beaten to blend with 1 tablespoon water

In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour

Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.

Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it’s foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.

Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment and carefully transfer dough round to sheet (edges will hang over sheet)

Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.

Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.

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Vegan for Fun – Cookbook Review and Coconut Curry Recipe

September 8th, 2014

America may not, at least I didn’t,  know German celebrity chef and cookbook author Attila Hildmann.  He’s big in Europe and started the vegan trend with his bestsellers, Vegan for Fun and Vegan for Fit.  We, Americans will know him shortly as his books have now been translated and published in English.  Attila lost his father to a sudden heart attack due to malnutrition.   Attila was motivated and converted to a vegan diet and lost 77 lbs.  His book Vegan for Fun, Modern Vegetarian Cuisine shares his favorite recipes which shows his passion for health and fitness and also for taste.  In addition to his story and over 200 tasty vegetarian and vegan recipes, he gives great tips about vegetable substitutions, stocking a pantry, getting motivated to change your diet, how to shop at the grocery store and kitchen tools to make your life easier.

 

I’m always looking for more vegetarian ideas and this book is inspiring with lovely photographs as well.  There are many simple, tasty recipes for everything from sandwiches and pastas to salads and desserts.  Many do not even require having to buy added vegan ingredients, which I like.  I’ve also found these recipes are easy to convert for all diets and tastes.  I made the Vegetable Coconut Curry (recipe below) vegan for myself and daughter but also added chicken for my husband and son.   My daughter who usually thinks curries are too spicy, loved this one.  We also enjoyed the Spaghetti Bolannaise both as written with tofu and also with ground turkey.  The only drawback is this cookbook seems geared for a single or couple.  You have to check the servings andy sizes if you’re making for a family or larger group.  I make sure I double the ingredients on many of these recipes to feed my four.  My kids are looking forward to trying some of Attila’s desserts next.  Chocolate croissants anyone?

Vegetable Coconut Curry with Basmati Rice (pg 112. Vegan for Fun)

INGREDIENTS for 2 servings

¾ cup Basmati rice (150 g)

Sea salt

1 carrot1

1 ½ cups sugar snap peas (150 g)

1 red chili pepper

1 cup mung bean sprouts (80 g)

3 tablespoons canola oil

1–2 tablespoons soy sauce

1 onion

1 garlic clove

¹  ³–½ inch fresh ginger (1 cm)

1 teaspoon curry powder

1 cup coconut milk (250 mL)

1 teaspoon agave syrup

1/4 bunch cilantro

PREPARATION TIME: 30 minutes

Cook the Basmati rice according to the package instructions in lightly salted water. In the meantime, peel the carrot and cut into thin matchsticks. Wash the sugar snap peas and blanch in well-salted boiling water. Wash the chili pepper, remove the seeds, and cut into thin rings. Wash the mung bean sprouts and allow to drain. Heat 2 tablespoons canola oil in a skillet or wok and sauté the vegetables over high heat for 3 minutes. Add the soy sauce and remove from heat. For the sauce, peel and finely chop the onion, garlic, and ginger. Heat 1 tablespoon canola oil in a skil let; sauté the onions, garlic, and ginger with the curry powder for 2 minutes. Add the coconut milk and agave syrup. Cook for 2 more minutes and season with sea salt. Wash the cilantro, shake dry, finely chop the leaves, and fold into the rice. Arrange the rice on plates with the vegetables and sauce and serve.

 

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Camping Requires Food – Wine Tasting a Bonus

September 3rd, 2014

 

I have been remiss in my food blogging for sure.  I’m blaming it on a great summer.  It was the first time my kids flew on an airplane by themselves.  Plus a great all family trip to Oregon.  Where even the grandparents went white water rafting.  When I think back on the summer I don;t remember much about the food, other than what I already shared.  Yes, there was the Edible Excursion trip to the Mission and we certainly had our share of ice cream recipes.  But really not much to speak of for great food on this summers travels.

Until we went camping over the Labor Day holiday.  We went with about 10 families and had a great time.  I must say I don’t always look forward to this trip.  There’s the amount of people.  There’s the lack of sleep and worrying about the kids poking each other’s eyes out with sticks.  And there’s my daughter whining “what will I be able to eat” when planning the camping food.  But it was great.  There was everything from hiking to biking to rope swings and reading and of course campfires.  But here was also wine tasting.  We went to Hendy Woods State Park where conveniently right out the gates are wineries such as Husch Vinyards, Navarro Vinyards, Roederer Estate and others.  It was quite relaxing meeting at  Navarro before even heading in to the campground.  A nice glass of wine (and grape juice for kids) and the tranquil setting helped everyone rejuvenate after the drive, before pitching tents.  We also ventured out in shifts – one of moms and one of dads (Anderson Valley Brewing) on one of the days to get a break from the camp activities for an hour or two.

 

Of course if you’re going to buy good local wine and cheese and local beer you’re also going to cook some tasty meals.  Unfortunately I don’t have photos (you’ll have to imagine) of the camping grub because my phone died in the park.  It was actually a nice break from electronics and taking photos.  Just enjoying the time, food, friends and family.  One night was every kind of burger – veggie, turkey and beef and pesto, pasta salad.  Another night was a variety of sausages and dogs and edamame salad.  Lunches were a smorgasbord of sandwich fix ins from hummus and grapeleaves (yes, my daughter) to cold cuts, veggies and fruit.  Breakfast was big with this group.  Open fire bacon and eggs, plus bagels and fixings.   The last day one dad made his famous berry pancakes and must have made at least 100.  Of course there was s’mores every night.  Not just the traditional Nestle milk chocolate but also some dark chocolate bars.  And the marshmallows were both vegan and regular.  When my daughter explained why she didn’t want to eat marshmallows with gelatin, and talked about the animal products to make gelatin,  it seemed like a scary campfire story.

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July WAS Ice Cream Month

August 12th, 2014

Yes, July was National Ice Cream Month.   And yes, I know it’s August.  But that doesn’t mean ice cream season is over.  My family turned out the ceremonial first batch of homemade ice cream just after school got out in June.  Of course we always start with Mint Chip.  The real deal (see past blog) with real mint.  Not the fake colored, extract stuff.  This year we’ve also made a few new flavors, below.  When making ice cream remember to explain to your kids (and husband) it’s not a quick instant gratification process.  Be sure to read the recipe and see how much time (refrigerator, freezer, machine) you’ll need before you’re actually ready to scoop and enjoy.

 

Vegan Coconut Ice Cream

This was a huge surprise.  I received the Vegan Al Fresco Cookbook and went for this right away.  Overall I like this cookbook, and we love this ice cream.  The coconut oil gives this a great dense and creamy texture.  It has become my husband and daughter’s favorite flavor.  I even brought a batch to a friends’ for dinner and she served it with a homemade peach pie she had made.  It went together perfectly.

I made a few changes you’ll see noted below.  I don’t like the coconut texture so I didn’t add the shredded coconut.  I didn’t have the extract, so I didn’t use that either.  There’s still debate about confectioner’s sugar and whether it’s a “vegan” ingredient.  If you’re concerned buy the vegan brand.  (I explained “bone char” in an earlier post.)  And I didn’t see the need to buy arrowroot when I had cornstarch in my pantry.

Coconut Ice Cream from Vegan Al Fresco by Carla Kelly

Makes 4 cups

2 14 oz. cans full-fat coconut milk

3 tablespoons melted coconut oil

3/4 cup confectioner’s sugar

2 tablespoons arrowroot powder – I substituted cornstarch

1/2 teaspoon coconut extract (optional) – I didn’t use

1/2 cup unsweetened shredded coconut (optional) – I didin’t use

Place 1 can of coconut milk in refrigerator overnight (to speed this up I put in the freezer for 2 hours).  Open can – do not shake – and scoop off 1/2 cup cream from surface.

In a blender, process coconut cream with contents of second can of coconut milk, melted oil, sugars, arrowroot and extract until creamy and smooth.

Transfer blender jar to refrigerator to chill overnight.  Stir in shredded coconut if using, and mix to distribute evenly.

In an ice cream machine, process mixture for 30 minutes, or according to machine instructions, until aerated and cooled.

 

Lemon Sorbet

My daughter requested this when she started her orthodontist expander.  I was happy to oblige.  Especially after realizing I already have the ingredients on hand.  Ice cream requires a trip to the store for cream and whole milk.  Sorbet is simple.  The recipe I used came with my ice cream maker.  I even had simple syrup in the fridge left over from making lemonade.  Next time I need to read the recipe more thoroughly as the one I used made a small quantity (maybe a pint vs our usual quart).

Lemon Sorbet from Allrecipes.scom

Ingredients

Original recipe makes 6 servings
  • 1 lemon’s peel, finely diced
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1/2 cup carbonated mineral water
  • 6 strips of lemon zest, for garnish

Pina Colada Sorbet 

This was almost a merge of flavors from the coconut and the lemon.  It was bright and refreshing and we ate it with my daughter’s birthday cake.  Seemed very tropical as we enjoyed it during the Fifa World Cup in Brazil.

Pina Colada Sorbet from MyRecipes.com

Ingredients

  • 3 cups cubed fresh pineapple
  • 1 cup coconut water $
  • 1/2 cup sugar $
  • 1 cup light coconut milk
  • 2/3 cup cream of coconut

Preparation

  1. 1. Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
  2. 2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.

 

My son just asked what flavor is up next.  My daughter and husband said coconut.  But he wants something new.  Stay tuned…

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Coconut Water Taste Test – Fresh and Fun, or Canned?

July 18th, 2014

My kids love to open coconuts.  Last year (see post) it was on their list of top 5 summer activities.  However we  never seem to actually eat or drink much of it.  This time was different.  Because of all the coconut waters and juices on the market we decided to do a taste comparison.  Does the coconut milk from the actual coconut taste like the kind in the can?  We also needed to learn the difference between coconut milk, coconut juice and coconut water.

 

Coconut milk is easy.  It’s the stuff you cook with.  Think Indian food.  It’s the liquid and meat that comes from the brown coconut.  It’s pulverized and put in a can.  It can be light fat or full fat.  More of the solids and fats move to the top of the can so depending on your recipe you may spoon the creme off the top, use just the milky liquid or use it all.

 

But what’s the difference between coconut juice and coconut water?  Both coconut water and juice is the clear liquid in young green coconuts.  Seems the difference is the marketing.  The juice may have other additives (although I bought one that didn’t) and the water does not.  They may sometimes have pulp at the bottom of the can/bottle.

 

My kids were split on what they like.  No surprise there.  My daughter didn’t like that the juice from the actual coconut was still cloudy after straining.  My son thought is tasted more like coconut and the canned tasted like vanilla.  I, to liked the stuff right out of the coconut, but best after being refrigerated.  However everyone agreed it was lots more fun to break open the actual coconut vs opening a can.

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