Tag Archives: dessert

Recipe: Persimmons: Scones & Sorbets and more

11 Jan

I love persimmons. I love scones. So why not put them together? Brilliant! While we’re at it, why not poach them, make them into frozen treats or toss ’em in a salad?

Persimmon Scones

Courtesy of Happyolks – With guidance from Tartine

  • 3 cups persimmons, chopped – use the firm ones, not squishy soft. Chop into bite sized pieces.
  • 1 tsp vanilla
  • 2 tsp butter
  • 3 tsp sugar
  • 4 3/4 cup all-purpose flour
  • 1 T. baking powder
  • 3/4 tsp. baking soda
  • 1/2 cup sugar
  • 1 1/4 tsp salt
  • 1 cup unsalted butter, very cold
  • 1 1/2 cups buttermilk or dairy-free alternative
  • (optional glaze or reduction, see footnotes)

Preheat the oven to 400F. In a medium saucepan over high heat, melt 2 teaspoons of butter with vanilla and sugar, add chopped persimmons. Reduce heat and stir for 5-10 minutes until softened. Set aside.

Combine flour, baking powder and baking soda in a large bowl. Add sugar, salt, and stir together. Cut or shave the butter into dry ingredients. Use a fork or whisk to break up the butter into small chunks throughout the mixture.

Add the buttermilk, then the persimmons. Mix lightly with a wooden spoon until the dough holds together, adding buttermilk or the reserved persimmon liquid to the dough as needed.

Dust a piece of parchment paper with flour and turn out the dough. Pat the dough into a rectangle (if making round scones, er, hockey pucks like mine) or into two circles, about 1-2″ thick. Using a round cutter, press out scones and lay on a baking sheet with parchment paper making sure to leave at least 1″ of space between each scone. Sprinkle raw sugar over the tops, generously, and bake for 25-35 minutes until just slightly browned.

*I think this Maple Nut Cream from Adrienneats, or a Maple Glaze from The Healthy Green Kitchen would make winning toppers to these guys. They’re more on the biscuit end, so a hit of sweet frosting or glaze would really make these a treat.

***

Hachiya Persimmon Scones

Adapted from a-gitate.blogspot.com

INGREDIENTS
1 Hachiya Persimmon (about 1 cup persimmon pulp)
1 1/2 cups unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
Pinch of salt
Pinch of nutmeg
1/2 stick (4 tablespoon) butter
1/2 cup sugar
1/2 large egg (or 1 small egg)
1/4 cup chopped walnuts (optional)
1/4 cup chopped dried cranberries (optional)

PREPARATION

  • Wash persimmon, discard stem, puree in food processor until smooth (with or without skin – your preference.)
  • Preheat oven to 375°F.
  • Sift flour, soda, spices together.
  • In a larger bowl, with electric mixer, beat butter and sugar until well mixed (about 2 minutes.)
  • Beat in egg, then fold in persimmon pulp.
  • Stir in flour mixture, making a soft dough.
  • Mix in walnuts and cranberries if using.
  • Drop heaping tablespoons of dough 1–2 inches apart on lightly greased cookie sheet/parchment paper.
  • Bake 15–20 minutes or until lightly brown, rotating baking sheet halfway through.

Cook’s note: Make sure the Hachiya persimmon is ripe before using it in this recipe. Wait until it is custard-soft, with a jelly-like consistency.

***

Persimmon Scones

2 cup self rising flour
2 T brown sugar
1 stick (4 oz.) cold European-style butter (such as Plugra), cut into 8 pieces
1/2 cup hachiya persimmon pulp
1/4 cup creme fraiche or buttermilk
Extra flour for rolling out the dough


Food processor
Rolling pin
Biscuit or scone cutter (or a knife)
Buttered baking pan


Preheat the oven to 425 degrees F (218 degrees C).

Place the self-rising flour in a food processor that has been fitted with the blade attachment in the bottom. Add the brown sugar. With the food processor on the pulse setting, start adding the cold butter, one piece at a time. Pulse about 10 times after each addition of butter. Continue to add the butter until it has all been incorporated, pulsing after adding each piece. Add the persimmon pulp and the creme fraiche or buttermilk slowly on the pulse setting (you may not need all of it) until the mixture starts to come together in clumps. Stop the processor and carefully check just the top of the dough (the blade is still inside!) to see if the mixture is moist. If so, remove the blade. Then gather up the dough into a ball form with your hands. If the dough is still too dry, then continue to add creme fraiche or buttermilk until the mixture starts to get moist.

Spread some flour on the countertop and place the ball of dough there. With a floured rolling pin, roll out the dough until it is about 1 inch thick. You can then cut out shapes using your biscuit or scone cutter. Or you can roll the dough into a circle and cut it into wedges using your knife.

Place the scones into the buttered baking dish, sides not touching. Bake for 15-18 minutes until slightly browned.

Eat right away. These are great with honey, jam, creme fraiche, Devonshire creme, etc.

***

Persimmon Scones

2 cups self-rising flour
3 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon allspice
½ teaspoon salt
½ cup cold, unsalted butter
½ cup persimmon pulp
¼ cup buttermilk
1 teaspoon vanilla extract

Place unripened persimmons in a freezer overnight. In the morning, peel, remove the papery leaves and mash the pulp. Set aside. Preheat oven to 425°.

Sift dry ingredients into a bowl, and mix well. Work in the butter and mix until the mixture has small pea-sized bits of butter.

In a separate bowl, combine the buttermilk, persimmon pulp and vanilla, then pour into the dry ingredients.

Blend until the mixture just comes together. With extra flour, shape the mixture into one large round circle 1-inch thick, then score the dough into 8 even-size triangular wedges.

Place on an ungreased baking sheet at the upper half of the oven and bake 15–18 minutes, until golden brown. (Serves 8.)

***

BONUS:

Spiced Wine Poached Persimmon

From GourmetFury

Ingredients

  • 2 persimmons (peeled and scored from top to bottom)
  • 1/2 bottle red wine
  • 1/2 cup of orange juice
  • 1/4 cup sugar
  • handful of cloves
  • 2 cinnamon sticks
  • peel of 1 lemon
  • 1 slice of ginger
  • Mint leaves

Directions

  • Score the persimmon all the way around and stud it with some cloves.
  • In a small saucepan, bring all the other ingredients to a boil. Lower the heat down to simmer, then gently poach the persimmon for 15 minutes. If there isn’t enough liquid to cover the fruit entirely, then turn it upside down midway through.
  • Remove the persimmon, drain, and place onto the serving plate.
  • Turn the heat to high, remove the spices, and reduce the poaching liquid to a thick syrup. This will take around 10 minutes.
  • Drizzle the syrup around the persimmon, garnish with mint leaves, and serve with ice cream or yogurt.
  • Warn your guests not to eat the cloves 🙂

***

Raspberry-Persimmon Sorbet (About 4 Cups)

  • 1 ¾ cup Raspberry Purée
  • 2 ¼ cup Persimmon Purée
  • 1 tbs Lemon Juice
  • ¼ tsp Salt
  • 5 tbs Agave Nectar, plus more if needed
  1. Whisk together all the ingredients except for the agave. Taste and add the agave a tablespoon at a time until the mixture tastes just a little bit too sweet. You may need more or less than five tablespoons.
  2. Strain the mixture through a medium mesh strainer (what you would use to sift flour). Mix with a spoon to get the mixture to move through the strainer. When done, you should have a thick jam-like substance left in the strainer which will be mostly raspberry seeds; discard this.
  3. Put the mixture in a covered container and let chill in the back of the refrigerator for several hours.
  4. Once chilled, freeze according ice cream maker directions. Transfer sorbet to a container, cover and freeze. You should be able to scoop it straight out of the freezer, but it’s always a bit easier if you let it sit out on the counter for a bit before serving.

Note: experiment with other complementary fruits such as pineapple

***

Persimmon Sorbet with Sautéed Honey Persimmon (adapted from The Food and Cooking of Korea)

Ingredients:

For the Sorbet

  • 4 ripe persimmons
  • 2 tsp caster sugar
  • 2 tbsp lemon juice
  • 1 tbsp Grand Marnier

For the Sauteed Honey Persimmon

  • 1 ripe persimmon
  • A little less than 1 tbsp honey

Recipe:

For the Sorbet

  1. Peel and cut persimmon into small chunks and finely puree.
  2. Add persimmon puree and sugar in a pot over low heat, stirring all the while.
  3. When the mixture begins to boil, immediately take it off the heat and let cool.
  4. While it is cooling, stir in lemon juice and OPTIONAL Grand Marnier (note, the alcohol is there to make your sorbet easier to scoop once it has been frozen. You can leave it out, but will probably have to defrost the sorbet for about 15 minutes before serving).
  5. Place mixture into refrigerator to cool 6-10 hours.
  6. Follow instructions for ice cream machine.

For the Sautéed Honey Persimmon

  1. Peel and cut persimmon into chunks.
  2. Sauté persimmon chunks with honey on medium heat until heated through.
  3. Let cool (refrigerate if you prefer) then serve over sorbet.

***

Persimmon and Cardamom Sorbet

Ingredients

  • 1 1/4 cups sugar $
  • 1 cup water
  • 2 cups ripe Hachiya persimmon puree (about 4; see
  • 2 teaspoons fresh lemon juice $
  • 1/8 teaspoon salt $
  • 1/8 teaspoon ground cardamom

Preparation

  1. Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook for 3 minutes or until sugar dissolves. Remove from heat. Add persimmon puree and remaining ingredients, stirring well. Cool completely.
  2. Pour persimmon mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm. Remove sorbet from freezer 10 minutes before serving.
  3. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
  4. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
  5. Cut the ripe fruit in half. Scoop the pulp out with a spoon.
  6. To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into batters.

***

Persimmon sorbet with spices (Sorbet de kakis aux épices)

Ingredients:

For 1 quart:

3-4 dead ripe Japanese persimmons (to make 3 c. puree)
3/4 c. sugar
1 c. water
1 3″ piece of cinnamon bark
3 cloves
3 allspice berries
1 head of star anise
A 1″ piece of fresh ginger root, peeled and cut into 1/8″ slices
5″ piece fresh lime peel
1/4 c. fresh lime juice
1 T. dark rum

Put the sugar and water in a small saucepan. Drop in the spices, ginger, and lime peel, bring to a boil, and boil gently 5 minutes. Cool and strain into a bowl.

Cut the Japanese persimmons in half crosswise and scoop the fruit into the bowl of your food processor with a tablespoon. Squeeze the empty shell to extract remaining juice. Measure out three cups and bring to a gentle boil in a saucepan. Cook 5 minutes. Add to the syrup. Chill thoroughly.

Just before freezing, add the lime juice and rum. Freeze in your ice cream freezer according to manufacturer’s directions.

Note: This exotic sorbet is light and refreshing yet rich in complex flavors. You can use more star anise and omit the other spices if you love the flavor of this oriental spice (called badiane in French). I served this after a supper of pork roasted with whole garlic and sage leaves and eggplant gratin for a delicious fall supper.

***

Persimmon Sorbet w/Sherry

250g/8oz caster sugar
600ml/1 pint water
6 very ripe persimmons (otherwise known as cachi or sharon fruit)
150ml/5fl oz double cream
100ml/31/2fl oz sherry, preferably a very dry fino such as Tio Pepe

Put the sugar and water into a sauce pan over a low heat. When the sugar has fully dissolved, bring to the boil, lower the heat slightly and simmer for five minutes until the sugar syrup has a slightly viscous consistency.

Peel the persimmons and whizz them in a blender adding the sugar syrup, a little at a time, then the double cream and the finally the sherry.

Persimmons are best when they are very ripe, nearly “bruised”, and they’re also very sweet. If you find them too sweet, the sorbet will be the same, so add some lemon peel to the sugar syrup.

Finally, pour the sorbet mixture into an ice-cream maker and churn until thickened (approximately 20 minutes), according to the manufacturer’s instructions.

Remove and preserve in the freezer. Alternatively, put in a freezer-proof container and freeze, stirring every 20 minutes until set.

***

Persimmion Marmalade

Directions:

Blend enough persimmons to make 2 quarts. Cook for 15 minutes, add 1 C. pure orange juice and 1 C crushed pineapple. To each cup of mixture, add 3/4 C sugar. Boil, stirring often, until thick. Pour into jars, seal, do not put in hot water bath.

***

Persimmon Pomegranate Fruit Salad Recipe

Ingredients

  • 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
  • 3/4 cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
  • 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
  • 2 teaspoons lemon juice
  • 1 teaspoon honey

Method

Gently toss all of the ingredients together.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

Yield: Serves 4.

My childhood in a dessert: Ovaltine & Rice Krispies

24 May

Growing up in Vancouver as a child of immigrants in the 80’s, it wasn’t easy to assimilate into the Western culture and still have to struggle to maintain my Chinese heritage. I didn’t have Saturday morning cartoons because I had Chinese school, had thick glasses from grade 4 onwards and I wanted to bring a ham and cheese sandwich to lunch because the other kids would make fun of me that I was eating worms, when it was really chow mein.

Times have changed, of course… kids don’t have to struggle with their cultural identity as much anymore and I’m sure there’s a “Chinese Day” in high school cafeterias with chow mein, spring rolls and all.

So when I saw this recipe it brought me back. Back to the good old days of comfort food, homemade sweets and I smile thinking that this is symbolic of my childhood growing up… Ovaltine and Rice Krispies….

Ovaltine Pudding with Honeyed Rice Krispies

Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.Ovaltine_Pudding_with_Honeyed_Rice_Krispies

SERVES 8

  • 2 1/4-oz. packages unflavored powdered gelatin
  • 1 cup milk
  • 3 cups heavy cream
  • 3/4 cup Ovaltine powder
  • 1 vanilla bean, split and seeds scraped and reserved
  • 10 oz. bittersweet chocolate, finely chopped
  • 1/2 tsp. kosher salt
  • 1/4 cup sugar
  • 3 tbsp. honey
  • 3 tbsp. unsalted butter
  • 1 3/4 cups crisped rice cereal, such as Rice Krispies
  • Whipped cream, for serving

In a 2-qt. saucepan, sprinkle gelatin over milk and let sit for 5 minutes. Add cream, Ovaltine, and vanilla seeds and heat over medium heat; cook, stirring often, until gelatin dissolves and mixture is warmed through. Remove from heat and stir in chocolate and 1/4 tsp. salt until smooth. Pour mixture through a fine strainer into a large pitcher; then pour into eight 6-oz. serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate until chilled and set, at least 2 hours or overnight.

Meanwhile, heat sugar, honey, and butter in a 4-qt. saucepan over medium-high heat. Cook, swirling pan often, until mixture turns the color of medium-dark caramel; add remaining salt and cereal and stir to coat evenly. Transfer mixture to a greased baking sheet and spread out evenly; let cool and then break into small chunks.

To serve, uncover each pudding and top with some of the crisped-rice mixture. Garnish with a dollop of whipped cream and serve immediately.

Creamy Earl Grey Tea Ice Cream

8 Apr

Ever since I got my Cuisinart ice cream maker last year (actual model: Cuisinart Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker) I’ve been making frozen goodness non stop just for the fun of making it and to give it away (sharing is caring, always remember that). I have to say through tests, trials and tribulations, the most popular and requested flavour is the Creamy Earl Grey. I’ll definitely be making it again this year (requests are already coming in), and I hope you like the recipe too.

I took the basic Vanilla Ice Cream recipe from David Lebovitz‘s The Perfect Scoop (a must buy for any ice cream lover) and adapted it. The tricky thing about working with tea is the flavour infusion – of course the longer you infuse the more flavourful it is, but when working with tea, the longer you steep the more bitter it becomes. So this is not one of those “leave it in the ice cream maker until it becomes ice cream” kind of recipes, but you must sit by, watch it churn, taste and keep adding (you can’t subtract when it comes to food) till you get it right. Enjoy!

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Perfect Summer Delights: Rhubarb Lavender Crumble

25 Jun

Saw a bunch of juicy, thick and crunchy rhubarb at the grocer the other day, and it reminded me of this delicious recipe that’s perfect for summer, family gathering, BBQs, potlucks, or just to share for 2. Love the tarty rhubarb, the sweet fragrant lavender aftertaste, and the crunchy crumble. Pair with vanilla,  strawberry  or homemade honey ice cream (recipe below).

NOTE: The more sugar the better! You can’t say that about most recipes, but this one is fool proof. Use white granulated with some packed brown or golden. You can’t go wrong because it needs to counter the tartness of the rhubarb.

***

Rhubarb Lavender Crumble

9×13 pan of rhubarb crumble – serves 4-8

2 pounds fresh rhubarb, leaves removed and discarded
1/2 cup sugar
1/4 cup honey
Pinch salt
1/2 teaspoon dried lavender buds
1 batch of Basic Oat Crumble Topping for Fruit – Softer Version (below)
3/4 cup sliced and toasted almonds
2 tablespoons butter
1/4 cup brown sugar

  1. Heat the oven to 375°F. Prepare a 9×13 pan by greasing lightly with butter or with oil spray. Cut the rhubarb stalks into small pieces – about the size of your knuckle. They should be evenly sized. Toss with the sugar, honey, and salt. Rub the lavender between your hands, crushing it into the rhubarb. Stir everything and spread evenly in the baking pan.
  2. Spread the crumble topping over the rhubarb. Melt the butter, toasted almonds, and brown sugar together in the microwave or in a small saucepan, and dot over the crumble topping.
  3. Bake at 375°F for 40-45 minutes, or until the topping is lightly browned. Let cool for at least 15 minutes, then serve with whipped cream or strawberry ice cream.

***

Basic Oat Crumble Topping for Fruit – Softer Version

tops a 9×13 pan

1 1/2 cup rolled oats
1/2 cup flour
1/2 cup packed light brown sugar
Spices – cinnamon, nutmeg, ginger
Pinch of salt
5 tablespoons unsalted butter, melted
Nuts (optional)
Water or milk

Mix the dry ingredients. Stir in the melted butter. Add just enough water or milk so that the mix comes together in loose clumps – not too wet. Stir in the nuts, if using. Dot the fruit with the mixture evenly and bake at 375 for about 45 minutes.

***

Honey Ice Cream

4 large egg yolks
2/3 cup pure honey
1/8 teaspoon salt
3 cups half-and-half
Optional infusions, inclusions* (add-ins) or swirls (see “Four Ways To Customize,” below)

*Infusions are flavors that are infused into the milk or cream; then the flavoring element (cinnamon stick, ginger, etc.) is removed. Inclusions is the industry term for what many of us call “mix-ins.” Of course, “inclusions” simply means “other things that are included” in the ice cream—nuts, chocolate chips, pieces of whatever.

  1. Whisk together eggs, honey and salt in medium bowl; set aside. In a medium saucepan, bring half-and-half to a full simmer with any infusions. Remove from heat. If infusing, cover and let steep 2 hours; strain into another medium saucepan and bring to a simmer again.
  2. Slowly add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs); then return the egg and cream mixture to the saucepan.
  3. Again bring to a simmer over medium-low heat, stirring constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not boil).
  4. Strain into a clean bowl and allow steam to escape before covering and chilling until cold (at least 3 hours and up to 1 day).
  5. Process custard in ice cream maker according to manufacturer’s instructions; add soft add-in ingredients half way through freezing or chunky ingredients during the last 2 to 5 minutes.
  6. Transfer to a bowl or tub, add any desired swirls and serve, or cover and freeze until firm—at least 3 hours and up to 3 days.

Four Ways To Customize Honey Ice Cream

  1. Switch your dairy: Replace up to 1 cup of the half-and-half with heavy cream, plain yogurt, buttermilk or sour cream.
  2. Infusions: Infuse the cream base with 1 to 2 tablespoons of your favorite herbs (such as lavender or mint), spices (crushed sticks or cloves), botanicals (grated citrus rind or chopped ginger root), a split and scraped vanilla bean or a few saffron threads.
  3. Inclusions (Add-ins): Halfway through the churning process, add up to 1 cup of fruit orvegetable purée, soft cream cheese or blue cheese. Or, during the last 2 to 5 minutes, add 1/2 cup to 1 cup of juicy berries, chunks of ripe fruit, nuts, bits of pure honeycomb or chocolate pieces.
  4. Swirls: Immediately after churning and before serving (or packing in freezer tubs), swirl in whatever creamy, thick confection that tempts, such as caramel or chocolate sauce.

Yield: 1 Quart

Lavender Honey Ice Cream

13 May

So I’m hosting a cheese and wine thing this Friday – doing the usual pairings: 

  • meats from Oyama Sausage Company on Granville Island – wild boar procuitto and lamb chorizo.
  • condiments – Silkameen honey, spanish peppers, cipollini onions, date bread, quince paste
  • cheese – a blue, stilton, cheddar, riopelle, a spanish hard cheese.
  • fruit – pears, dried figs and cranberries
  • drinks – a Moscato d’Asti (my drink of choice for a sunny Sunday afternoon), Golden Star White Jasmine Sparkling Tea and a Kettle Valley Starboard (port).

So what am I missing? Dessert! Which will be Lavender Honey Ice Cream. Variations of the recipes below. Bon appetit! 

Lavender Honey Ice Cream – from The Perfect Scoop, by David Lebovitz  

  • ½ cup good flavored honey
  • ¼ cup dried or fresh lavender flowers
  • 1 ½ cups whole milk
  • ¼ cup sugar
  • Pinch of salt
  • 1 ½ cups heavy cream
  •  5 large egg yolks

1) Heat the honey and 2 tablespoons of the lavender in a small saucepan until the honey is fluid. Remove from the heat and set aside to steep at room temperature for one hour. 

2) Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the bowl. 

3) Warm the milk, sugar, and salt in a medium saucepan. In a separate medium sized bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking, then scrape the mixture back into the saucepan. 

4) Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. (UPDATE: Don’t think that it’ll turn into a thick custard! Just when it starts to get glossy and thick, get it off the stove or in a few seconds it’ll turn into scrambled eggs!) Pour the custard through the strainer and stir it into the cream. Add the remaining 2 tablespoons lavender flowers. Refrigerate overnight. 

5) Before churning, strain the mixture again. Press the lavender flowers to extract as much of their flavor as possible. Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. 

TOPPINGS: Roasted Blueberries :  spread fresh or wrinkly blueberries out on a cookie sheet, sprinkled them with sugar and roasted them at 400F until they soften and release their juices. OR throw them into a pot of maple syrup and warm it until they pop. 

NOTES: Since whipping cream comes in 355ml(?) and it calls for 275ml, what to do with the 80ml? Dump the whole thing in I say, cut down on the milk if you want to. More lavender better than less. Infuse the lavender and honey overnight if you want, final infusion 12 hours at least. Don’t overdo the sugar.

Update: This is my go-to HG recipe! HG in makeup speak = holy grail. The honey binds the flavours together creating an all rounded taste. Best part is, no one can guess that it’s honey.

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When I get my ice cream maker…

9 May

I’m gonna make:

Sake Sorbet

I have been OBSESSED with sake sorbet ever since tasting it in NYC. It was smooth, sweet and refreshing, and perhaps the lone reason why I shelled out for a Cuisinart Ice Cream maker. That, and because the weather’s getting warmer, guests are coming over, and I have tons of leftover liquor in the fridge waiting to be put to use. Also my next big purchase will be a BBQ so I can grill. If I’m too lazy to bake for dessert, why not serve a delicious frozen treat instead?

  • 1.5 cups sake
  • 1.5 cups simple syrup
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 1tbsp lemon peel

Or sub lime for lemon, add a bit of yuzu – anything citrusy, Serve with, you guessed it, anything citrusy. Use the cheaper Gekkeikan for the sorbet (1.5L for $21.99). Save the exquisitely smooth and sweet (one of the few sakes that can be heated, not all of them can so read the label) YUKI HOTARU SAKE – ECHIGO DENEMON for sipping instead.

Update 2: Maybe I should have included some instructions. Combine all ingredients and freeze according to ice cream maker instructions. Apparently alcohol will NOT FREEZE (or anything over 5%). So either combine the sake with the simple syrup and heat, OR make the sorbet without the sake (add more juice or water) and add the sake to the ice cream maker when it’s close to solidifying and adjust to wanted consistency. So since I don’t have any cheap sake, I think I’ll make some pear sorbet, and add a few tablespoons of the good sake to taste. Hey, experiment! Don’t think you can go too wrong with this.

Simple Syrup:

1 cup white sugar, 1 cup water
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Update3: MY PEAR RIESLING SORBET IS A SUCCESS! In a pot on the stove on med heat combine sugar and water (1/1) until dissolved. Add juice on one lemon, and cubed pears. Cook till pears are soft but not brown or mushy. Add riesling or chardonnay. Simmer for 5 minutes for alcohol to burn off. Cool and add to blender to puree. Put in fridge overnight (6 hours). Make sure ice cream bowl is chilled at least 12 hours. Make according to manufacturer’s instructions. If it’s still a bit too soft, put into container and into the freezer for 15-20 minutes to firm up.

Note: Like boiling water, if you watch it, it won’t freeze. So go away and do something non-constructive and come back and be surprised!