Posts tagged dessert

Italian lemon ice

Italian Lemon IceOur temps reached into the 90s this week proving there’s still some summer left before the leaves start turning. Celebrate sunshine with this recipe for Italian lemon ice from Dr. Jessie Voigts, the force behind Wandering Educators.

 

My husband remembers heading to New York City when he was young, to visit relatives. Every block, he said, he’d see an Italian lemon ice cart and beg his mother for one. And, in his memory, he did NOT receive a delicious lemon ice every block. Now we know that memories can be faulty, but I have a feeling she bought him plenty of lemon ices.

 

Recently, I found a recipe for Philadelphia Lemon Water Ice on Gourmet. I miss that magazine, and am so grateful that there is still Gourmet goodness pouring through online. I’ve tweaked it a bit, and we make it often – my husband savoring every spoonful, remembering hot afternoons in New York City, and now enjoying an abundance of Lemon Ice. We’ve also tried Lime Ice – delicious! Just switch out half the lemons for limes.

Lemon ice recipe

Ingredients

 

  • 2 1/2 cups water
  • 1 cup sugar
  • Zest from 4 lemons
  • fresh lemon juice from 4 lemons

 

Directions

Heat the water, sugar, and lemon zest until sugar is dissolved. Pour into a glass container with the lemon juice (I use a 4 cup measuring cup), and refrigerate for at least 4 hours – 6+ is better (but who thinks of things that early?).  Put into your ice cream maker and freeze. The cool thing is that it starts out as liquid, and then forms little balls, and THEN turns into lemon ice. If you don’t have an ice cream maker, then you can make lemon shaved ice – pour it in a loaf pan, and then when it is frozen, shave off what you’d like to eat.

Mixing lemon ice

 

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Why aren’t you eating…Trader Joe’s raspberry fruit spread

Raspberry fruit spreadWe go through at least a jar of Trader Joe’s Organic Raspberry Fruit Spread a week. Yeah, it’s that good. If you have a Trader Joe’s anywhere near you, I highly suggest you pick up a few. Even Santa likes it. He brought my teen a case of the stuff for her for Christmas–that’s all she wanted.

 

So just how do we go through that much raspberry spread?

•Mix it with plain, Greek yogurt for breakfast

•PBR sandwich–peanut butter and raspberry on whole-grain bread

•As a secret ingredient in my Chocolate Raspberry Truffle Cheesecake

•Cracker, sharp cheddar cheese, dollop of raspberry jam–perfect snack

•As a layer in our chocolate mini dessert parfaits

•Thin it with a little lemon juice as a fruit sauce for desserts

 

Adding a layer of raspberry jam in our chocolate mini dessert parfaits

Adding a layer of raspberry jam in our chocolate mini dessert parfaits

 

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Why aren’t you using…almond extract?

I ran out of vanilla extract a few months ago. And I haven’t missed it.

Instead almond extract has become my go-to addition to cookies, cakes and all things sweet.

Pop the cap of the almond extract and you might be a little overwhelmed with the pungent scent that only hints of almond. But baked into goodies, the flavor mellows and deepens giving sweets an added boost of nuttiness.

Your turn–are you an almond extract fan? Are you ready to swap out your vanilla extract for something zingier?

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