It is time to change the name of my blog once again. Yes...now I am on the east coast all settled it...this move has gone pretty well. We like the house we are in, we have very few projects for the home which is nice. One big one is a fence, we need to get a fence for our back yard because our poor dog is not enjoying being on a leash when she is outside...heck I hate it too (I hate that she is on a leash, I'm not on a leash). I will post pictures eventually of the house. So the East - kind of humid...and it's kind of hot...I
heart central air and my
ice cream maker. I have been making ice cream, sherbet, and sorbets like crazy...and eating them all because I like to eat...what's wrong with that? Here are a few recipes that I have tried.
Orange Sherbet
l 1/2 tablespoons of grate orange zest,
1 cup granulated sugar,
1/8 tsp of salt,
2 1/4 cups of fresh squeezed orange juice,
3 tablespoons of lemon juice,
and 2/3 cup of heavy cream.
Process zest, sugar, and salt in a food processor until damp, 10-15 one second pulses. With machine running, add orange juice and lemon juice in slow steady stream; continue to process until sugar is fully dissolved, about one minute.
Strain mixture through nonreactive fine-mesh strainer into medium bowl - cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30-60 minutes. Do not let mixture freeze.
When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl.
Immediately start ice cream machine and add juice/cream mixture to cannnister; churn until sherbet has texture of soft-serve ice cream, 25-30 minutes.
Remove cannister from machine and transfer sherbet to storage container; press plastic wrap directly against the surface of sherbet and freeze until firm, at least 3 hours.
To serve let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12-15 degrees. Enjoy!
Blueberry Lavendar Sorbet 3/4 cup sugar 1/4 teaspoon dried culinary lavender (optional) 1/4 teaspoon salt 3 pints fresh or frozen blueberries (6 cups) 3 tablespoons fresh lemon juice 1. In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil. Add salt and simmer 2 minutes. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender. 2. In a blender, purée sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes and up to overnight. 3. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to a freezer- safe dish, cover, and freeze until hard, at least 1 hour and up to overnight. I think that is a good start, they really are delicious...I don't know about where you are but blueberries are in great quantities here, I can buy a quart for $2.75...amazing! I love all the little fruit stands...In a way this area reminds me a certain parts of California...it makes me miss California more though...sigh.
I want to say Thanks to those who donated this year for the MS150. Seth and I did it along with my sister from San Diego, Seth's Dad from SLC, and his brother from Bethlehem, PA. Also my Mother in law was super awesome for watching Fisher while we rode, and my sister-in-law and brother -in-law volunteered for the event. It was a great weekend. It was also a great cause! here are some pics of us on the ride.
Covered Bridger we rode through.
Here we are at the end of the day...we had such a great time. The last time I rode with my sister was two years ago, and now she is super strong and a force to be reckoned with...super awesome!!!
Here we are at the end of the day...we had such a great time. The last time I rode with my sister was two years ago, and now she is super strong and a force to be reckoned with...super awesome!!!
