Easy Strawberry Peach Sorbet

DSC_4620a

I'm going to go on record right here and say it: I am anti-ice cream maker.  There's something about making the custard (terrifying enough) and making sure the ice cream maker insert is frozen enough, and going through all the churning and never knowing for sure if you are going to end up with ice cream or a really sweet-tasting soup that makes me want to bolt for the nearest Dairy Queen.  But sorbet that you can make in your food processor in 10 minutes flat?  Sorbet made of fresh strawberries and peaches?  Sorbet that comes out perfectly every single time?  Yup, I'm going to go on record right here and say I'm in. Read More & Get the Recipe

Easy Strawberry Jam

DSC_3283-2a

Let me start by telling you all the things you DON'T need to make this delectable jam: boiling water, a stove, special sealing lids or any of those other terrifying (to me anyway) canning type of things.  The only reason you need a mason jar is because your raw strawberry jam is going to look pretty in it, and if you don't have a mason jar, it will look just as pretty in whatever else you have.  All you need are strawberries, a little sugar, a lemon, a bowl, a strainer, something to mash them with and about 20 minutes.  That's all that stands between you and homemade strawberry jam.  Really! Read More & Get the Recipe

Strawberry Cheesecake Parfaits

DSC_4434

The first best thing about these strawberry cheesecake parfaits is that they taste just like you hope they will...a little bit strawberry, a little bit cheesecake, a whole lotta delicious.  The second best thing about them is that you can make them in (I'm not kidding) about 15 minutes.  No baking. No waiting.  Just quick and pretty little parfaits with no muss and no fuss. Read More & Get the Recipe

Strawberry Lemonade

DSC_3136_strawberrylemonade

It happens to me every year...I see that hand-lettered sign at our friendly farm market that says "Local Strawberries" and I pick up a carton full of those little beauties and breathe in deeply.  The best way to tell if strawberries are going to taste like you want them to is if they have a sweet strawberry aroma...if they don't smell like anything, don't buy 'em.  But these smelled like a little bit of heaven, and all I could think was...strawberry lemonade! Read More & Get the Recipe

Strawberry Sherbet

892208050_eE5Kk-L

I am always too enthusiastic when it comes to buying fresh summer strawberries. They just look so dang good in the market, and I pile them into my cart with reckless abandon. But strawberries are fragile little things, and before I have been able to eat my way through the giant strawberry pile they start looking a little peaked. (I love that word, peaked. I just looked it up to make sure I had the definition absolutely correct, and it means "weak and wan." It reminds me of books like The Secret Garden.) Anyway, this recipe is the answer to peaked strawberries. When they start to get a little weak and wan and sad and dried-looking, it's time to spring into action and make this absolutely mouthwatering silky smooth dessert, and all you need are the berries, a few other assorted ingredients, your food processor and your freezer. No need to haul out the ice cream maker. Here's all you need to do. Cut the stems and any really suspicious looking areas off your sad strawberries. If you Read More & Get the Recipe

Mascarpone Semifreddo with Strawberries and Black Pepper Honey

839333683_PRUhY-M

The other day I posted a great recipe for crostini with lemony mascarpone and peppers, created and cooked by the wonderful chef Jessica Marotta from Campagnia restaurant, and I promised that I would follow up promptly with Jessica's recipe for Mascarpone Semifreddo with Strawberries and Black Pepper Honey. And here it is! Jessica is the latest chef that I have been lucky enough to photograph for our local Meet the Chefs series, and she taught us all about mascarpone. She makes her own, and she brought a delicious bowl of it with her. And she also told us (phew!) that these recipes would work just fine if we used store-bought mascarpone, so hang in there with me. We are now going to make mascarpone semifreddo. Which means ice cream. Really, really, really good ice cream. First Jessica beat some egg yolks and confectioner's sugar until it was gorgeously fluffy. Then she whipped up some heavy cream, vanilla and more confectioner's sugar, and mixed that with some of the Read More & Get the Recipe