Tag Archives: sorbet

Blackberries and Prosecco

What I love most about special occasions is the opportunity to cook for people. Dinners, dessert, brunch. Last night I hosted Claire and Lee Ann friends visiting from Toronto. We had grilled pizza, tortilla Espanola, prosecco, wine, and chocolate.

I find the preparation cathartic, and at times, meditative.

Tomorrow Lulu will join me for Easter lunch at the treehouse. The weather forecast is dreamy: low 80s with a splash of sunshine. My mind is aflutter with ideas for the menu. I’ll prepare a simple tomato sauce with cavatelli, and a spinach salad. Serve it with fresh bread.

One of my favorite food blogs, Pinch of Yum features a recipe for Miracle No-Knead Bread. It’s a crumbly mess but according to Lindsay’s recipe in 12-18 hours the dough will be ready for the oven.



Crumbled Miracle No-Knead Bread dough, @prez13


I’ve been itching to make a blackberry pie. Every recipe has the same formula for the filling: berries, sugar, flour, lemon juice. I decide to use honey instead of sugar, Balsamic vinegar instead of lemon. I macerate the blackberries then pour them into the pie crust.

Next stop the oven:



Blackberry pie with egg white wash crust


90 minutes later and the berries are piping hot:


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Bubbling berries, Batman!

Next up is sorbet, a favorite complement to pie. I devised the recipe for Clementine Prosecco Sorbet one day when I discovered a flat bottle of bubbly in the refrigerator. It goes like this: Heat up a simple syrup of water and sugar then let it cool; add clementine juice (or any citrus that makes you happy) and Prosecco to the syrup. Then refrigerate until cold. Add to ice cream maker and churn for 25 minutes until solid, freeze for 1-2 hours, and voila!


my favorite scoop

In my last post, I mentioned how I had plans to get back to my life and to all the things I love most, like making homemade ice cream.

A few years ago one of my dear friends, “Mon Frite,” introduced me to the wonderful world of homemade ice cream, a hobby she shares with her Dad. Almost every time she heads home to visit, she makes his favorite Maple ice cream. When she shared the simplicity of the process it seemed almost kismet that I should combine my love for ice cream with my love for baking. To help get me started, Mon Frite recommended I purchase an ice cream maker and suggested a recipe book or two to use as a reference.

Ice Cream is literally a frozen, sweetened cream (made from a combination of cream and milk with sweeteners and flavoring). Once you master the sweet cream base, everything else is easy, and the most fun part begins: experimentation, mixing and matching ingredients, and truly exploring the craft of ice cream magic.


The following recipe and ingredients were inspired by using Ben & Jerry’s Sweet Cream Base.

Honey Vanilla Chamomile Ice Cream

2 c. 1/2 and 1/2
5-6 Honey Vanilla Chamomile tea bags (I used Celestial Seasoning)
2 T of honey
1 c. sweetened and condensed milk, cold

  1. Open can of sweetened and condensed milk and transfer to measuring cup. Set aside to chill in refrigerator.
  2. Pour half-and-half into double boiler and heat; whisk in honey and bring to simmer.
  3. Remove from heat and add tea bags; allow tea to steep for at least one hour.
  4. After hour is complete, remove tea bags and add in sweetened condensed milk to tea mixture. Whisk until blended.
  5. Transfer the mixture to your ice cream maker and freeze following manufacturer instructions.