Yes to Yummy

Tag Archive: fruit

Sorbet 101 (vegan)

August 8, 2015 Print this page

Are you absolutely terrified of making your own ice cream? Has your ice cream machine sat untouched in your closet for years? Do you just eschew from frozen treats because of all of the cream and sugar? Then this recipe is for you: there’s no cooking involved, and all you need is a blender–you don’t even necessarily need an ice cream maker!

Use whatever fruit is in season, or use thawed frozen fruit or tropical fruits (like a combination of bananas and mangoes) in the wintertime.

Pictured in recipe index is an almond-dragonfruit sorbet I made in Hawaii. 🙂

Ingredients

Prep Time 5 min
Cooking Time
Total Time 24 hr
Yield 6-8 servings

4-6 cups of fruit of choice (I love the combinations of strawberry/banana and raspberry/peach)

2/3-1 cup of unrefined cane sugar or coconut sugar

1 tablespoon of vodka or alcohol of choice

1/2-1 tablespoon of vanilla, almond, or citrus extract (optional)

1-2 tablespoons of lemon juice (optional)

Handful of herbs, like thyme, sage, or lavender (optional)

Directions

Here’s how it works: first, put all of your fruit in the blender with NOTHING else. Blend until everything is pulverized, then look on the side and see how many cups of fruit puree you have.

My rule of thumb is to use 3 tablespoons to 1/4 cup of sugar for every cup of fruit puree: for example, if you have 4 cups of fruit puree, use 1 cup (or a little less) of sugar. It doesn’t have to be exact: just round up or down to the nearest whole number if you have, say, 3 1/2 cups of puree.

Feel free to scale back the sugar a little bit, but DON’T overdo it. Because sorbet has no fat, you’re in a battle against liquid to prevent your frozen treat from becoming too icy, and sugar helps keep things from becoming an edible igloo. With tarter fruits–like strawberries and blueberries–you’ll definitely need more sugar, but with sweeter fruits–like bananas and really ripe peaches–you can use less.

Once the fruit has been blended, add the calculated amount of sugar, vodka (this also helps prevent the igloo problem), and extract/citrus juice/herbs, if you’re using them. This is your chance to be creative with your flavors, so go crazy! Here are some combos I’ve made:

  • Strawberry/banana puree with lemon juice and vanilla extract
  • Raspberry/peach puree with lavender
  • Dragonfruit puree with almond extract

Blend again. Once everything has been well-incorporated, pour the puree into a bowl and place it in the fridge to cool for 4-6 hours. This is critical: you don’t want to be putting warm ingredients into the frozen ice cream machine base.

When the cooling time has elapsed, pass the puree through a sieve to remove any seeds or big pieces of herbs that didn’t get blended properly. Now you’re ready to get things rolling!

Here are the two methods for churning the sorbet:

ICE CREAM MACHINE METHOD: Pour the fruit puree into the ice cream machine’s base and churn according to your manufacturer’s instructions. (I churn mine for half an hour, usually.) Once churned, pour into a glass loaf pan or plastic container, cover with a piece of plastic wrap or a lid, and let harden in the freezer overnight (or for at least 12 hours).

BLENDER METHOD: Pour the fruit puree into a large flat glass dish, cover with a piece of plastic wrap, and freeze until just solid, 1-2 hours. Remove the dish from the freezer and cut the contents into squares–it doesn’t have to be perfect–and put them into the blender. Blend until just incorporated, about a minute, then pour the puree back into the glass dish and freeze for another 1-2 hours. Repeat this process twice more, then pour the finished product into a glass loaf pan or plastic container. (The purpose of this is to add air to your sorbet, which will make it creamier and also allow it to freeze better.) Cover with a piece of plastic wrap or a lid, and let harden in the freezer overnight (or for at least 12 hours).

Let the sorbet sit out and thaw for 10 minutes before scooping and eating.


Tags: , , , , , , , , , , , , ,

Strawberry Rhubarb Ice Cream (vegan)

June 26, 2014 Print this page

People, it’s summer! Rejoice! And what says “summer” more than fruit-infused ice cream?! I got my strawberries from the local farmers’ market and rhubarb from a farm stand up the road from my house. You can’t get better than that.

Ingredients

Prep Time 4 hr
Cooking Time
Total Time 4 hr
Yield 6-8 servings

FOR THE STRAWBERRY RHUBARB SAUCE:

1 lb of rhubarb, chopped into 1/2-inch cubes

1/3 cup of water

1/3 cup of organic cane sugar or coconut sugar

1 pint of fresh (or frozen + thawed) strawberries, roughly chopped

1 tablespoon of arrowroot powder

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews, soaked overnight

1 14-ounce can of full-fat coconut milk (about 1 1/2 cups)

1/3 cup of coconut oil, melted

1/3 cup of honey or coconut nectar

1/2 teaspoon of salt

1/4 cup of rosé

1/2 cup of dark chocolate chips or nuts (optional)

Directions

FOR THE STRAWBERRY RHUBARB SAUCE:

In a small saucepan, combine the water with the sugar and stir over medium heat until dissolved. Add the rhubarb, then bring the mixture to a boil. As soon as it bubbles vigorously, turn the heat down to medium-low and cook for 15 minutes, stirring occasionally. Watch as the rhubarb magically disintegrates!

To the rhubarb, add in the strawberries. Cook for another 10 minutes, then take a little sauce out and stir in the arrowroot powder. Add it back to the sauce, whisk to combine, then taste and adjust for sweetness and thickness. It should hold together pretty well on its own but not be a goopy paste.

Pour the sauce into an airtight container and put in the fridge for at least four hours or until cool to the touch. That’s one trick about ice cream: you DO NOT want any of the ingredients to be warm!

FOR THE ICE CREAM BASE:

Meanwhile, make the ice cream base: combine the soaked cashews with the coconut milk, coconut oil, honey, salt, and rosé in the bowl of a blender. That’s right, rosé.

Blend everything on high until smooth and creamy, then press the ice cream base through a sieve into an airtight container. Let cool in the fridge for at least four hours or until cool to the touch.

Once both the ice cream base and the sauce are cool to the touch, put the sauce in the bowl of the ice cream machine and churn according to your manufacturer’s instructions–THE LONGER THE BETTER. When you think you have about five minutes remaining, add 1/2 of the strawberry rhubarb sauce and the chocolate chips or nuts, if you’re using them.

Scoop the ice cream into a loaf pan or airtight container and smooth the top with a spatula. Pour the remaining sauce on top of the ice cream and use a fork or wooden skewer to swirl it around a bit to make a pretty pattern.

Freeze until solid–I find it’s best after 4-6 hours–and let sit out for five to ten minutes before scooping.


Tags: , , , , , , , , , , , , , ,

Strawberry Rhubarb Ice Cream (vegan, paleo)

June 24, 2014 Leave your thoughts Print this page

024

People, it’s summer! Rejoice!

And what says “summer” more than fruit-infused ice cream?!

036

In the late days of spring and early days of summer, strawberries and rhubarb make their first appearances in Connecticut. I’ve been waiting all year for fresh, local fruit (even though rhubarb is technically a vegetable, I think…), and here we are! I got my strawberries from the local farmers’ market and rhubarb from a farm stand up the road from my house. You can’t get better than that.

011

My favorite part about this ice cream is the wonderful combination of sweet and tart. On its own, rhubarb is EXTREMELY bitter, but with a little help from some sugar and strawberries, it tuns into a much mellower, tastier sidekick to the creamy vegan ice cream base.

At my house, we love having a little crunch in our ice cream, so I added some chocolate chips for flavor, color, and texture. You can leave them out if you like, or replace them with your favorite kind of nut (I’d recommend almonds or hazelnuts here). But really, who leaves out the chocolate?!

017

Let’s taste how fruity this summer can be. Yum.

First, soak 1 1/2 cups of raw cashews in a water bath overnight. You can also do this a few days in advance and keep the cashews in a glass jar in the fridge. Make sure you freeze the bowl of your ice cream maker, too!

034

Before you get started on making your ice cream base, you’ll need to make the strawberry rhubarb sauce. It’s super simple and tastes amazing–I dare you not to keep dipping a spoon back in for more.

009-001

To begin, chop up a pound of rhubarb–for me, that was about 6 big stalks. I recommend trimming off the bottoms, slicing the stalks in half lengthwise, then cutting into 1/2-inch cubes in the other direction.

In a small saucepan, combine 1/3 cup of water with 1/3 cup of organic cane sugar or coconut sugar and stir over medium heat until dissolved. Add the rhubarb, then bring the mixture to a boil. As soon as it bubbles vigorously, turn the heat down to medium-low and cook for 15 minutes, stirring occasionally. Watch as the rhubarb magically disintegrates!

016-001

To the rhubarb, add in 1 pint of fresh (or frozen + thawed), roughly chopped strawberries. Cook for another 10 minutes, then take a little sauce out and stir in 1 tablespoon of arrowroot powder into it. Add it back to the sauce, whisk to combine, then taste and adjust for sweetness and thickness. It should hold together pretty well on its own but not be a goopy paste.

028

Pour the sauce into an airtight container and put in the fridge for at least four hours or until cool to the touch. That’s one trick about ice cream: you DO NOT want any of the ingredients to be warm!

Meanwhile, make the ice cream base: combine the soaked cashews with 1 14 ounce can of full-fat coconut milk (about 1 1/2 cups), 1/3 cup of melted coconut oil, 1/3 cup of honey (or coconut nectar to make it vegan), 1/2 teaspoon of salt, and 1/4 cup of rosĂ© in the bowl of a blender. That’s right, rosĂ©.

037

When it comes to homemade ice cream, another trick I’ve found to make a rich, creamy base that doesn’t get icy is to add some alcohol. Yes, I am sixteen, and yes, I know that I am below the legal drinking age. No, I don’t care. It’s not like I’m chugging the stuff at a bawdy party. I’m using it to lower the ice cream’s freezing point and make it easier to scoop here!

Anyway, blend everything on high until smooth and creamy, then press the ice cream base through a sieve into an airtight container. Let cool in the fridge for at least four hours or until cool to the touch.

Once both the ice cream base and the sauce are cool to the touch, put the sauce in the bowl of the ice cream machine and churn according to your manufacturer’s instructions–THE LONGER THE BETTER. When you think you have about five minutes remaining, add 1/2 of the strawberry rhubarb sauce and 1/2 cup of chocolate chips or nuts, if you’re using them.

Scoop the ice cream into a loaf pan or airtight container and smooth the top with a spatula. Pour the remaining sauce on top of the ice cream and use a fork or wooden skewer to swirl it around a bit to make a pretty pattern.

Freeze until solid–I find it’s best after 4-6 hours–and let sit out for five to ten minutes before scooping.

009

Aestival win! (Aestival means of or occurring in summer–can you tell I’m studying SAT vocab?)

006

What is your favorite early-summer fruit (or vegetable)? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , , , , , , ,

Open-Face Strawberry Tartelette

October 26, 2013 Print this page

It’s like a tarte tatin…but with strawberries! Yummy!

Ingredients

Prep Time 30 min
Cooking Time 40 min
Total Time 1 hr 10 min
Yield 1 large tartelette (about 8 servings)

FOR THE DOUGH:

1 cup of tapioca flour

1/4 cup of coconut flour

A pinch of salt

6 tablespoons of cold ghee (can be substituted with butter or palm shortening)

1 egg, beaten

2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

FOR THE FILLING:

1 pint of fresh strawberries

2 tablespoons of ghee (can be substituted with butter or coconut oil)

3 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of all-fruit strawberry jam

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Dust it lightly with tapioca flour and set aside.

FOR THE DOUGH:

Whisk together the tapioca flour, coconut flour, and salt in a large bowl until well-combined.

With your fingers, break up the cold ghee 1/2 teaspoon-sized drops. Squeeze and pinch the ghee into the dry ingredients until the texture of a chunky sand—it should hold together but crumble slightly when you pick it up.

Using a spatula, stir in the egg and the raw coconut nectar. Roll the dough up into a ball, cover it in plastic wrap, and refrigerate until cool to the touch but not solid as a brick, about 15 to 30 minutes.

FOR THE FILLING:

Slice up a pint of fresh strawberries and set aside in a medium-sized bowl.

In a small saucepan, whisk together the ghee, raw coconut nectar, and all-fruit strawberry jam over medium-low heat until it begins to boil. Reduce to a simmer and let cook until syrupy, about 5 to 7 minutes.

Pour this mixture over the strawberries and stir to combine.

TO ASSEMBLE:

Remove the dough from the fridge and take off the plastic wrap. Place it on the prepared baking sheet and roll it into a 9” by 12” rectangular oval. If you get a little rip, press it back together; it you get a huge rip, squish it back together and start over.

Scoop 2/3 of the strawberry mixture into the center of the dough, leaving about an inch all around. Gently fold the edges on top of the strawberries and brush the crust with some of the remaining strawberry mixture’s syrup.

Bake until golden brown and firm to the touch, about 35 minutes. Let cool on the sheet for at least 15 minutes, then transfer to a cutting board for serving.

Top with some coconut cream with some of the leftover strawberries stirred in.


Tags: , , , , , , , , , ,