Baked Polenta Wedges

Baked Polenta Wedges

Baked Polenta Wedges

 

¾ tsp. salt

1 cup cornmeal

¼ tsp. sugar

¼ tsp. garlic powder

¼ tsp. onion powder

1 T. olive oil or melted butter for prebake brushing

 

Lightly grease or coat with nonstick spray an 8- or 9-inch cake pan. In a medium saucepan, put on 1 ¾ cups of water to boil with the ¾ tsp. salt. In a bowl that will hold at least 3 cups of liquid, combine the cornmeal with the sugar, garlic powder, and onion powder. Stir the dry mix with a whisk to distribute. Add 1 cup of water to the mix, stirring to combine. When the water on the stove boils, slowly add the cornmeal mix, whisking as you do to prevent clumping. Continue cooking and whisking for several minutes (it may take anywhere from 3 to 6 minutes). When the mixture thickens enough so that a wooden spoon can stand up in it, it’s ready. Pour the mixture into the cake pan and smooth it as evenly as you can (I use a batter scraper). Let it set until cool, probably half an hour, though you can make this part up to a day ahead and then bake it when you’re ready. Keep in mind that if you store it in the refrigerator, the baking time will increase. When ready to bake, preheat the oven to 400°F. Lightly grease the baking sheet you’ll use to bake the polenta. Brush a little oil or melted butter over the top of the polenta. (I haven’t been able to get a good browning with olive oil.) Turn the polenta out onto a plate and brush the other side. Slice on the diagonal to produce eight triangular wedges. (If using a square pan, use perpendicular lines to make rectangular wedges.) Carefully (they’ll be a little flimsy) place the wedges on your baking sheet. Bake for about 15 minutes on each side, or until the wedges begin to turn golden and a little crisp. If you don’t want to bake them, you can pan-fry them in the butter or olive oil as an alternative.  Serve with Red Pepper-Mango Coulis.

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

 

2 pints cherry tomatoes or any other tomatoes

1/3 cup olive oil the good stuff

8 oz feta cheese 1 block

9 oz pasta of choice

2 cloves garlic crushed

fresh basil chopped, to finish

 

Preheat the oven to 400°F. In a baking dish, toss the tomatoes with the olive oil and place the feta in the middle, turning it to coat it in oil. Season everything with salt and pepper and bake for 30 minutes. feta and tomatoes  After 30 minutes, turn the heat up to 450°F and roast until the feta is golden brown 10-15 minutes.  While the feta is baking, cook the pasta according to the package directions. Save 1-2 cups of the pasta water, then drain well. When the feta and tomatoes are done, remove from the oven and immediately add the garlic and crushed red pepper, if using. Stir everything together until the tomatoes and feta combine into a creamy sauce.  Stir in the drained pasta until well coated and creamy, adding in a bit of pasta water to loosen if too thick. Taste and season with salt and pepper. Stir in some chopped basil and finish with crushed red pepper. Enjoy!  For a twist, scatter some cubes of pancetta over the tomatoes before baking.

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

 

1/2 cup hazelnuts

1 pound orecchiette pasta

4 T. unsalted butter

1 medium red onion, finely diced

2 garlic cloves, minced

2 tsp. minced fresh sage

1 (15-ounce) can pumpkin puree

Kosher salt

Freshly ground black pepper

1/2 cup mascarpone cheese

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1/4 cup snipped chives

 

Preheat the oven to 375°F. Spread the hazelnuts in a pie plate and toast for about 7 minutes, until golden. Let cool. Rub off most of the skins and roughly chop. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic, and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Transfer the mixture to a food processor. Add the pumpkin puree and process until smooth. Season with salt and pepper. Wipe out the pasta pot. Scrape the pumpkin puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the 1/4 cup of grated cheese. Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top, and serve right away, passing additional Parmigiano at the table.

Cream of Pumpkin Soup

Cream of Pumpkin Soup

Cream of Pumpkin Soup

 

One 15-ounce can pumpkin (not pumpkin pie filling)

One 14.5-ounce can chicken broth

One 12-ounce can evaporated milk

½ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. salt (or to taste)

⅛ tsp. ground black pepper (or to taste)

⅛ tsp. ground nutmeg

 

Combine all of the ingredients in a saucepan. Stir over medium heat until well blended and hot.

Lemon & Lime Syllabub

Lemon & Lime Syllabub

Lemon & Lime Syllabub

 

Juice of 1 Lemon

Juice of ½ Lime

1 T. Gin or Vodka

4-5 T. Granulated Sugar

1 ¼ C. Heavy Whipping Cream

Grated Zest for Garnish

 

Mix juiced in abowl with alcohol and sugar.  Stir until it dissolves.  Pour in cream and beat with balloon whisk until the mixture forms soft peaks.  Spoon into 4 serving glasses, then refrigerate for 30 minutes. Decorate with lemon and lime zest.  Serve with wafer cookies.

Easy Chicken with Noodles and Basil

Easy Chicken with Noodles and Basil

1 T. Sesame Oil

2 lg. Boneless, Skinless Chicken Breast Halves, sliced

1 T. Soy Sauce

1 T. Honey

10 oz. Udon Noodles, ready to use

Handful Fresh Basil, torn

 

Heat oil in large wok or frying pan over medium-high heat.  When hot, swirl it around the pan and add the chicken.  Stir-fry quickly for a few minutes until chicken begins to turn golden.  Remove from pan and set aside. Add soy and honey to the pan and let bubble for a minute.  Return chicken  to pan along with the noodles and stir until noodles are warmed through and everything is coated.  When ready to serve, stir in basil and serve immediately.

 

Creamy Vegetable Soup

Creamy Vegetable Soup

Creamy Vegetable Soup

 

1 large onion

1 pound carrots, peeled (4 to 5 medium)

4 celery sticks

1 T. olive oil

Salt

1/4 tsp. crushed red pepper flakes

1 pound thin-skinned potatoes (3 medium or 6 small potatoes)

3 garlic cloves, peeled and halved

3 cups chicken or vegetable stock, see how to make chicken stock

2 bay leaves

3 sprigs fresh thyme (substitute 1/2 tsp. dried thyme)

1/4 cup half-and-half, cream, or coconut milk

 

Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables. Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 tsp. of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes. Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).  Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes. TO FINISH: Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth. Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.

Mediterranean Twist Savory Smoothie

Mediterranean Twist Savory Smoothie

Mediterranean Twist Savory Smoothie

 

1 cup baby spinach, tightly packed

1 cucumber, peeled and chopped

1 T. lemon juice

½ Hass avocado

¼ tsp. salt

½ to 1 tsp. garlic, minced (optional)

1 tsp. olive oil or flax seed oil

2 T. fresh parsley, basil, or tarragon, packed (optional)

¾ cup water

 

Wash and prep ingredients. Blend ingredients in a blender and enjoy!

Blender Lemon Loaf

Blender Lemon Loaf

Blender Lemon Loaf

 

3 large Eggs

3/4 C. Cane Sugar

1 ½ C. AP Flour

1/2 C. melted Coconut Oil (not hot)

1 C. Greek Yogurt

1/4 tsp. Salt

2 tsp. Baking Powder

Zest from a Lemon

2 T. Fresh Lemon Juice

2 tsp. Vanilla Extract

 

1 CUP Powdered Sugar

1/4 CUP Maple Syrup

1/2 tsp. Vanilla Extract

1/2 tsp. Lemon Zest

 

Preheat oven to 350F. Spray a 9×5 inch loaf pan with cooking spray. In a bowl, combine flour, salt and baking powder. Add eggs, sugar, coconut oil, Greek yogurt, lemon juice, vanilla extract and lemon zest to a blender and blend until smooth. Add flour and pulse a few times to combine. Do not over mix. Pour batter into the pan and bake for 35-40 minutes until the top is golden and toothpick inserted comes out clean. Let bread cool inside the pan for 5-10 min. Then remove and transfer to a cooling rack to cool completely. Whisk ingredients for the glaze together. Drizzle over the bread. Slice and serve

Onion Cottage Cheese Tart

Onion Cottage Cheese Tart

Onion Cottage Cheese Tart

 

1 pie crust

8 oz. cottage cheese

1 ½ – 2 oz. parmigiano

1 egg

3-4 pearl onions (don’t have those? Sub with shallots!)

1/3 tsp salt

2 T. olive oil

black pepper

 

Press a pie crust into a tart pan. You can either use store-bought or make it yourself. Prick the bottom and sides of the shortcrust pastry with a fork and bake in the pre-heated oven at 200°C (390°F) for 10 minutes. Crack an egg into a mixing bowl and lightly whisk it with a fork. Add the cottage cheese, grated parmigiano and salt and mix to combine. Peel and thinly slice the pearl onions lengthways. Lightly brush the top side with olive oil. After 10 minutes, take the shortcrust out of the oven and add the cheese and egg mixture, spreading it evenly all over the base. Place the thinly sliced onions over the cottage cheese filling, oiled side facing up. Add a dusting of freshly cracked black pepper. Return the tart to the oven and bake another 30-35 more minutes always at 200°C (390°F).

Perfect Soft Cooked Eggs with Buttered Soldiers

Perfect Soft Cooked Eggs with Buttered Soldiers

Perfect Soft Cooked Eggs with Buttered Soldiers

 

2 cold Eggs

2 slices whole grain Bread

Butter

S&P

 

Fill the bottom of a small saucepan with ¥2 inch of water. Turn the heat to medium-high and bring the water to a full boil. Quickly (though gently) set the eggs into the pan (using tongs if you prefer). Put on the lid and set a timer for 6 1/2 minutes. While the eggs cook, toast and lightly butter the bread. Cut into 1/2-inch-wide strips and put on a plate or plates. As soon as the timer rings, put the pan into the sink and run cold water over the eggs for 30 seconds to stop the cooking process. Immediately transfer the eggs to egg cups, if you have them, or small bowls. Serve with the buttered soldiers and season with salt and pepper, as desired.

Pears & Cream

Pears & Cream

Pears & Cream

 

1/3 cup cashews, soaked in water (2-3 hours minimum to overnight)

Juice of 1 lemon

1/2T. water

1/2 tsp. vanilla extract

4 pitted Medjool dates (or 1 T. maple syrup)

 

2 sliced pears

2 tsp. maple syrup

 

Blend all the cashew cream ingredients in a blender until smooth. Combine the cashew cream with the pears, drizzle with maple syrup, and enjoy!

Pistachio Semifreddo with Raspberries

Pistachio Semifreddo with Raspberries

Pistachio Semifreddo with Raspberries

 

1 cup raspberries

1/2 cup honey

1/2 cup sugar

1 cup pistachios

6 large egg whites

2 cups (1 pint) heavy cream

 

Put plastic wrap in a cake tin of any shape or size, making sure to get it evenly in the corners and with a lot of excess hanging off the sides. In a bowl add the raspberries and press them with the back of a spoon to combine. Add the honey and stir together until it forms a paste-like consistency. In a blender or food processor combine the sugar and pistachios and pulse until ground, but with some chunks still left. In a bowl beat the egg whites at medium speed until they have fluffed up with stiff peaks. Set aside, then beat the heavy cream until it has also fluffed up. Very gently, fold the egg whites into the heavy cream, then the sugar-pistachio mixture. Pour half of the raspberry mixture into the cake tin, then pour half of the egg white mixture on top. Then, pour another layer of the raspberry mixture followed by the rest of the egg white mixture on top. Put the excess plastic wrap on top to cover. Place in the freezer for at least 4 hours, up to 1 week before serving (because of the texture of the egg whites, do not keep it longer). When ready to serve, remove from the freezer and carefully remove the plastic wrap. Turn over and serve immediately.

Glazed Red Pearl Onions

Glazed Red Pearl Onions

Glazed Red Pearl Onions

 

2 1/2 lb fresh red pearl onions

3/4 cup apple juice

3/4 cup reduced-sodium chicken broth

2 T. unsalted butter

2 (4-inch) sprigs fresh thyme

1/2 tsp. salt

1/4 tsp. black pepper

Garnish: fresh thyme leaves for sprinkling

 

Blanch pearl onions in a 6- to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Cook onions with remaining ingredients, covered, in a 12-inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of liquid is evaporated, about 45 minutes. Discard thyme.

Green & Whole Grains Scramble

Green & Whole Grains Scramble

Green & Whole Grains Scramble

 

2 tsp. EVOO

2 Scallions, thinly sliced, white and light green parts only

1 ½ C. packed roughly chopped chard, kale, or collards with tough stems removed

6 lightly beaten eggs

¼-1/2 tsp. Salt

2 T. Sour Cream

2/3 C. cooked Brown Rice, Farro, Barley or other whole grain

 

In a medium skillet, heat the olive oil over medium heat. Add the scallions and sauté until slightly tender, about 1 minute. Add the Swiss chard and continue to sauté until wilted and tender. Add the eggs and V4 tsp. salt, and scramble until nearly cooked, with some raw-egg appearance remaining. Remove the pan from heat and gently stir in the sour cream and rice until combined. The heat of the pan will warm the grains and finish cooking the eggs. Add another ‘A tsp. salt to taste, if desired.

Chocolate Breakfast Drink

Chocolate Breakfast Drink

Chocolate Breakfast Drink

 

1 1/2 C. Milk

2 T. Unsweetened Cocoa Powder

3 T. Peanut Butter

1 1/2 T. Honey

7 small Ice Cubes

 

Put all the ingredients into a blender and run until creamy and smooth. Pour into 2 or

3 glasses.

Mexican Pineapple Pops

Mexican Pineapple Pops

Mexican Pineapple Pops

 

¾ Cup sugar

1 Cup water

4 Cups fresh pineapple chunks, finely diced

1 T. fresh lime juice

4 T. TAJÍN Clásico Seasoning

 

Combine sugar and water and bring to a boil, stirring until sugar is dissolved. Chill syrup until cold (about 1 hour). Purée syrup and 2 cups of the pineapple until smooth in a blender or food processor. Add remaining pineapple bits, lime juice and TAJÍN® Clásico Seasoning. TIP: Freeze in ice pop molds sold commercially or in small disposable cups covered with food wrap; stand a popsicle stick upright through the wrap, freeze and ENJOY!

Hamlin’s White Sauce

Hamlin’s White Sauce

Hamlin’s White Sauce

 

1/2 cup very finely chopped or processed green olives or salad olives with pimientos

1/2 cup very finely chopped or processed yellow onion

2 cups mayonnaise

1/2 cup Litehouse blue cheese dressing

1/2 tsp. garlic powder

1/3 to 1/4 cup buttermilk, depending on the sauce’s use

 

In a bowl or mason jar, combine the olives, onion, mayonnaise, dressing, and garlic powder. Shake or mix well and refrigerate for 24 hours so the flavors come together. After this, add the buttermilk to your liking—less if you’re making a dip and more if you’re making a salad dressing.

Banana Pudding Cookie Sandwiches

Banana Pudding Cookie Sandwiches

Banana Pudding Cookie Sandwiches

 

1 box Nilla Wafers

1 (3.4 ounce ox) instant banana pudding

2 cups heavy whipping cream

¼ cup powdered sugar

Sprinkles as desired

 

Pour heavy whipping cream into mixing bowl and mix, starting on low speed, then as it gets thicker, increase the speed until it is almost the consistency of whipped cream. Add in the instant pudding and the powdered sugar. Continue to mix on high speed until fully combined and the mousse is the consistency of a thick whipped cream. Add the banana mousse to a piping bag and pipe onto the Nilla Wafers. Sandwich the Nilla Wafers together to create a cookie sandwich with the banana mousse as the filling. Serve immediately, or store in an airtight container in the refrigerator.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

 

1/2 yellow onion, diced

1 T. oil

1 large garlic clove

One 15-ounce jar roasted red peppers, drained

1/4 tsp. cayenne pepper

1/2 tsp. salt

5 grinds black pepper

2 T. chicken stock or water

 

Cook the onion in the oil in a medium pot over medium heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about a minute more, then add the drained peppers. Stir well. Your goal now is to blend it into a smooth sauce. For this, you can use either a processor, a regular blender, or even an immersion blender. Whatever you choose, add the cayenne, salt, black pepper, and the stock, and process or blend until smooth. Use or freeze.

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

 

16-20 leftover Meatballs

1/4 cup hoisin sauce

2 T. rice vinegar

1 T. soy sauce

1 clove garlic minced

1/2 tsp sesame oil

Water if needed

2 chopped scallions for garnish

 

2 T. soy sauce low sodium

2 tsp sugar

1 tsp sesame oil

1 clove garlic minced

1 tsp fresh ginger minced

1 tsp sriracha

 

8 oz. Lo Mein Noodles (you could sub spaghetti if unable to find)

2 T. olive oil

1 red bell pepper sliced

3 scallions chopped

1 clove garlic

1+ cup shredded cabbage purple or green

1 cup sugar snap peas sliced

1 handful baby spinach

 

In a saucepan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve. Add a little water to thin our the sauce if needed. In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to just under al dente. Drain. Toss in a drizzle of oil just to prevent sticking. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions.

Foraged Berry Sorbet with Lemon Verbena

Foraged Berry Sorbet with Lemon Verbena

Foraged Berry Sorbet with Lemon Verbena

 

The best of summer and berry season, this foraged berry sorbet is delightfully yummy, rich in musky berries and offset with bright notes of lemon verbena! Makes about 1/2 gallon of sorbet.

 

8 cups mixed foraged berries I used 5 cups blackberries, 2+cups salal, and a scant cup of huckleberries and Oregon grape

2 cups organic cane sugar

2 cups water

1/2 cup lemon juice

2 sprigs of lemon verbena optional

 

In a large saucepan, combine berries, water, sugar and lemon juice and bring to a simmer. Simmer gently for 5 minutes and remove from heat. Add lemon verbena sprigs and allow to steep in cooling fruit base until room temperature. Remove verbena sprigs and puree fruit base until smooth. Pass through a fine-mesh sieve to remove larger seed particles if desired. Transfer fruit base to a large container and chill at least overnight. Transfer fruit base to an ice cream freezer and churn until a very thick “smoothie” consistency. Return to large tub and place in freezer until completely frozen and firm. Alternately, pour into a couple large baking dishes and place in freezer, scraping with a fork every 30 minutes until the sorbet is completely frozen and fluffy. Scoop, serve and enjoy.

Sweet & Sour Meatballs

Sweet & Sour Meatballs

Sweet & Sour Meatballs

 

1/2 cup ketchup

1/4 cup soy sauce

2 T. apple cider vinegar

1 clove garlic, minced

1 T. brown sugar

1 T. cornstarch

1 pound ready made mini meatballs

2 cups cooked brown rice

2 green onions, white & light green parts only, thinly sliced on an angle

sesame seeds for garnish

 

Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil – then turn down heat and simmer. Place the meatballs in the pot, simmer 10-15 minutes until heated through. Serve over rice, garnish sesame seeds and green onions on top.

Lemon Icebox Pie

Lemon Icebox Pie

Lemon Icebox Pie

 

2 (14-ounce) cans sweetened condensed milk, divided

3 large egg yolks

¾ cup plus 2 T. lemon juice (5 lemons)

1 Graham Cracker Crust, baked and cooled

1 cup heavy cream

1/2 tsp. vanilla extract

 

Adjust oven rack to middle position and heat oven to 325 degrees. Set aside 3 T. condensed milk. Whisk egg yolks and remaining condensed milk in bowl until smooth. Slowly whisk in lemon juice. Pour filling into cooled crust. Bake until edges are beginning to set but center still jiggles when shaken, about 15 minutes. Let pie cool on wire rack for 1 hour. Refrigerate until chilled and set, at least 3 hours or up to 24 hours. Using stand mixer fitted with whisk attachment, whip cream, vanilla, and reserved condensed milk on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream attractively over pie before serving.

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

 

1 cup canned coconut milk, divided

2 T. Thai red curry paste

1 T. instant tapioca

1 1/2 tsp. table salt, divided

1 1/4 tsp. pepper, divided

4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

1 pound asparagus, trimmed and cut into 1-inch lengths

1 pound shiitake mushrooms, stemmed and sliced 1/2 inch thick

1 T. vegetable oil

2 T. lime juice, plus extra for seasoning

1 T. fish sauce, plus extra for seasoning

1/4 cup minced fresh cilantro

 

Whisk 1/2 cup coconut milk, curry paste, tapioca, 1/2 tsp. salt, and 1/2 tsp. pepper together in slow cooker. Sprinkle chicken with remaining 1 tsp. salt and remaining 3/4 tsp. pepper and arrange, skinned side up, in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low. Microwave asparagus, mushrooms, and oil in bowl, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Stir vegetables, remaining 1/2 cup coconut milk, lime juice, and fish sauce into cooking liquid and let sit until heated through, about 5 minutes. Stir in cilantro and season with extra lime juice and fish sauce to taste. Spoon sauce over chicken and serve.

Summer Cheese Board

Summer Cheese Board

Summer Cheese Board

 

A cheese board is an uncontested winner when it comes to easy, elegant entertaining, and makes an especially appealing no-cook option in the summer months. For much of the year, we dress up our board with fruit like apples and pears, jams, and other accompaniments. For a summery take, we opt for lighter additions and in-season fruit like berries and cherries. Choosing the right cheeses and pairing them with complementary crackers, spreads, and other bite-sized goodies is a simple formula to putting together a party centerpiece that everyone is sure to enjoy. But striking the perfect balance of flavors, textures, and aesthetic appeal is something of an art, especially when time is of the essence.

 

Think about cheeses Start by choosing three to five cheeses with different textures (soft, semisoft, semifirm, hard) and flavors (mild to strong). Include cow’s-milk, goat’s-milk, and sheep’s-milk cheeses, or go with all of one type. Plan on 2 to 3 ounces of cheese per person and let the cheese sit at room temperature, covered, for 1 to 2 hours before serving.

 

Think about breads Mild-flavored bread such as a baguette and neutral-tasting chips like Pita Chips or wheat crackers won’t overshadow the cheeses.

 

Think about texture Crisp vegetables like Quick Pickled Carrots can add contrast to soft cheeses. The texture of soft fresh berries and chewy dried fruits works with hard cheeses. Crunchy nuts also add texture.

 

Think about flavor Select cheese accompaniments that are either complementary, like a mellow caramelized onion relish with a mild fresh cheese, or contrasting, like fruity Fig-Balsamic Jam with a salty, sharp aged cheese.

 

Think about appearance Fresh cherries and grapes, dried fruits, pickled vegetables, and olives add color as well as texture and flavor.

 

Marinated Olives

 

You can buy a wide variety of prepared olive products, but with just a little effort you can put together marinated olives with a lot more flavor and freshness. Make sure to bring the mixture to room temperature before serving or the oil will look cloudy and congealed.

 

1 cup brine-cured green olives with pits

1 cup brine-cured black olives with pits

cup extra-virgin olive oil

1 shallot, minced

2 tsp. grated lemon zest

2 tsp. minced fresh thyme

2 tsp. minced fresh oregano

1 garlic clove, minced

1/2 tsp. red pepper flakes

1/2 tsp. table salt

 

Pat olives dry with paper towels. Toss with oil, shallot, lemon zest, thyme, oregano, garlic, pepper flakes, and salt in bowl. Cover and refrigerate for at least 4 hours or up to 4 days. Let sit at room temperature for at least 30 minutes before serving.

 

 

Quick Pickled Carrots

 

These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours, making them a great introduction to pickling for anyone new to the craft. We love them as a touch of bright color on a cheese board, perfect for popping into your mouth between bites of cheese for a briny, tangy burst of flavor. If possible, choose carrots that are uniform in length. These pickled carrots cannot be processed for long-term storage.

 

¾ cup seasoned rice vinegar

1/4 cup water

1 garlic clove, peeled and halved

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces carrots, peeled and cut into 1/2-inch-thick sticks

2 sprigs fresh tarragon

 

Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Place one 1 -pint jar under hot running water until heated through, about 1 minute; shake dry. Pack carrots and tarragon sprigs into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool completely, about 30 minutes. Cover jar with lid and refrigerate for at least 2 ½ hours before serving. (Pickled carrots can be refrigerated for up to 6 weeks; tarragon will begin to taste funky after 6 weeks.)

 

 

Fig-Balsamic Jam

 

Combining fresh figs with balsamic vinegar and spices makes a sweet-savory jam perfect for cheese and delicious with canapes.

 

12 ounces fresh figs, stemmed and quartered

1/2 cup sugar

1/4 cup balsamic vinegar

1/4 cup water

1 T. lemon juice

1 tsp. yellow mustard seeds

3/4 tsp. minced fresh rosemary

Pinch table salt

Pinch pepper

 

Bring all ingredients to simmer in 10-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rubber spatula leaves distinct trail when dragged across bottom of skillet, 25 to 30 minutes. Transfer jam to food processor and pulse until uniformly chunky, 4 to 6 pulses. Let jam cool to room temperature, about 1 hour, before serving. (Jam can be refrigerated for up to 2 months.)

 

 

Cheese Straws

 

Homemade cheese straws are quick to disappear from a party platter. To thaw frozen puff pastry, let it sit in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.

 

1 (9 1/2 by 9-inch) sheet puff pastry, thawed

2 ounces Parmesan or aged Asiago cheese, grated (1 cup)

1 T. minced fresh parsley

1/4 tsp. table salt

1/4 tsp. pepper

 

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Lay puff pastry on second sheet of parchment and sprinkle with Parmesan, parsley, salt, and pepper. Top with third sheet of parchment. Using rolling pin, press cheese mixture into pastry, then roll pastry into 10-inch square. Remove top sheet of parchment and cut pastry into thirteen ¾ inch-wide strips with sharp knife or pizza wheel. Gently twist each strip of pastry and space about V2 inch apart on prepared baking sheet. Bake until cheese straws are fully puffed and golden brown, 10 to 15 minutes. Let cheese straws cool completely on baking sheet. (Cheese straws can be wrapped in plastic wrap and stored at room temperature for up to 24 hours before serving.)

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

 

250 g (9oz) plain (all purpose) flour, plus a little more for rolling

pinch of salt

150 g (5oz) butter, cubed

1 medium egg, beaten

1 tsp picked lemon thyme leaves

For the filling

30 g (1oz) butter

500 g (1lb 2oz) leeks, white part only, thinly sliced

3 bay leaves

2 medium eggs

150 g (5oz) sour cream or crème fraîche

1 T. picked lemon thyme leaves

¼ whole nutmeg or to taste, grated

20 g (¾oz) Parmesan or Cheddar cheese, grated

sea salt and freshly ground black pepper

 

For the pastry, put the flour, salt and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together. (Alternatively, mix the butter into the flour and salt in a bowl using your fingertips until it resembles breadcrumbs, then add the egg and mix to form a dough.) Bring the dough together with your hands, adding the thyme leaves, and shape into a round. Cling film (plastic wrap) the pastry and rest in the fridge for 30 minutes. Melt the butter in a pan over a low-medium heat, add the leeks and bay leaves and cook for 15 minutes until really soft and sweet. Allow to cool a little. Preheat the oven to 200°C/400°F/gas mark 6. Beat the eggs in a bowl, then scoop out a couple of T. of beaten egg to glaze later. Add the sour cream, thyme leaves and nutmeg to the bowl. Stir in the leeks and season to taste. Remove the pastry from the fridge and roll out to a circle about 3mm (1∕8 in) thick, leaving no gaps or holes. Place a sheet of baking paper on a baking sheet, and put the circle of pastry on to it. Spoon the creamy leeks on top, spreading it out evenly and leaving a 1–2cm (½–¾in) gap around the edge. Fold the edge of the pastry over to create a lip. Nudge the bay leaves to the top. Glaze all exposed pastry with the reserved egg and sprinkle the cheese over the top of the filling. Place the tart in the oven on a middle shelf and bake for 35–40 minutes until the pastry is crisp and pale golden and the tart filling is set. Remove from the oven and leave to cool for 5 or so minutes before cutting into wedges to serve.

Lancashire Lovage

Lancashire Lovage

Lancashire Lovage

 

Lancashire or other crumbly cheese

Lovage leaves (enough to cover the cheese)

 

Wrap the cheese completely in dry lovage leaves and place the whole, wrapped cheese in greaseproof paper. Store in the fridge for a week before eating for the lovage flavor to inveigle itself into the cheese.

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

 

4 small ripe but firm peaches, stoned, halved or quartered

extra virgin olive oil

3 ½ oz. watercress

red wine vinegar or lemon juice, to taste

small bunch of basil, leaves picked (a mix of varieties is nice), and a few flowers if you have them

1 oz. pine nuts, lightly toasted

2oz. Parmesan, shaved or coarsely grated

sea salt and freshly ground black pepper

 

Give the peaches a good coating of olive oil and season with salt and pepper. Place a griddle pan over a high heat and sear the peaches on each cut surface until caramelized. Place on a chopping board to cool a little. Slice the peaches and arrange over a platter or individual plates. Toss the watercress with olive oil and vinegar or lemon juice to taste, then add to the peaches. Scatter over the basil, pine nuts and Parmesan, and finish with a good grinding of salt and pepper.

Salsa Verde II

Salsa Verde II

Salsa Verde

 

With its oily acidity, salsa verde has so much of the vinaigrette about it, yet is barely a sauce in reality, with the merest oiliness keeping it mobile. Parsley is the beating heart of a good salsa verde, around which to adapt to what you have and what it is accompanying – perhaps upping the mint for lamb, the fennel fronds for fish, basil for roasted vegetables etc. I often add a finely diced shallot; sometimes a few chopped cornichons.

 

Makes a medium jarful

 

big bunch of flat-leaf parsley, leaves only

small bunch of basil or mint, leaves only (or use a combination)

4 anchovies, rinsed if packed in salt and finely chopped

2 T. salted capers, rinsed and roughly chopped

2 garlic cloves, finely chopped

1 T. Dijon mustard

2 T. red wine vinegar or lemon juice

¾ fl oz good-quality extra virgin olive oil, plus more to seal

sea salt and freshly ground black pepper

 

Chop the herbs, anchovies, capers and garlic with a large knife all together on a big board, then tip into a bowl. Stir in the mustard and vinegar, then mix in the oil until you achieve your desired consistency. Taste and add more vinegar/lemon if you like, plus salt and pepper to taste. Store in a jar with a thin layer of oil on the top in the fridge. Keeps for a day or two.

Lemon Verbena Adjika

Lemon Verbena Adjika

Lemon Verbena Adjika

 

3¼oz mint and lemon verbena

3 large green, medium-hot chillies

4 large garlic cloves

1oz. salt

¾ fl. Oz. olive oil

¾ fl. Oz. walnut oil

 

Have a sterilized jar ready. Strip the leaves from the mint and lemon verbena stems and discard the stems. Place all the ingredients into a blender and blitz on high speed. Store in the fridge, where it should keep for at least a couple of weeks.

Braised Fennel with Orange

Braised Fennel with Orange

Braised Fennel with Orange

 

3 T. extra-virgin olive oil

4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish

2 medium cloves garlic, thinly sliced

1/2 cup dry white wine or dry white vermouth

1/2 cup lower-salt chicken broth

1 medium navel orange

1/2 tsp. fennel seeds, toasted and lightly crushed

1/2 tsp. coriander seeds, toasted and lightly crushed

Kosher salt

Freshly ground black pepper

 

Position a rack in the center of the oven and heat the oven to 325°F. Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides. Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 Tbs. oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise. Add the garlic to the skillet and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel. With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 tsp. salt, and a few grinds of pepper. Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours. Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Copycat Benihana Onion Mushroom Soup

Copycat Benihana Onion Mushroom Soup

Copycat Benihana Onion Mushroom Soup

 

2 T. soybean oil

4 garlic cloves (crushed)

1 ½ cup (350 ml) onion, rough chopped

¾ cup (175 ml) carrot, rough chopped

¾ cup (175 ml) celery, rough chopped

½ t (4 gram) Swiss Chalet HACO Brand chicken flavor base paste, dissolved in 1 cup boiling water

½ t (4 gram) Swiss Chalet HACO brand beef flavor base paste, dissolved in 1 cup boiling water

6 cup (1.4 liter) water

2 t (6 gram) kosher salt (for simmering)

1/2 t (1.5 gram) whole peppercorn

Kosher salt (season to taste, after cooking)

 

Heat oil in medium stockpot. Sauté garlic until lightly browned, remove from pot. Sauté carrot, celery and onion until caramelized. Add garlic, beef and chicken stock, simmer for 3 minutes. Add water, salt and peppercorns, bring to a boil, reduce to very low simmer for 45 minutes. Strain soup through a fine mesh strainer. After soup has cooled slightly, adjust seasoning with extra kosher salt

 

 

Grocery Store Version:

 

2 T soybean oil

4 Garlic Clove (crushed)

1 ½ cup (350) onion, rough chopped

¾ cup (175 ml) carrot, rough chopped

¾ cup (175 ml) celery, rough chopped

1 can (10.5oz) Campbell’s condensed beef consommé

1 can (10.5oz) Campbell’s condensed chicken stock

6 cup (1.4 liter) water

2 t (6 gram) kosher salt (for simmering)

1/2 t (1.5 gram) whole peppercorn

Kosher salt (season to taste, after cooking)

 

See above, replacing HACO stock pastes with Campbell’s condensed soups.

Small Batch Blueberry Thyme Jam

Small Batch Blueberry Thyme Jam

Small Batch Blueberry Thyme Jam

 

1½ cups fresh blueberries

1 cup sugar (more or less depending on sweetness of berries)

Zest of ½ lemon

Juice of ½ lemon

¾ 1 tsp. fresh thyme (minced)

Pinch of salt

 

Rinse the blueberries clean and pat dried with paper towels. In a small saucepan over medium heat, add blueberries, sugar, lemon zest, lemon juice, thyme and salt. Bring to a boil and stir. Reduce heat to medium-low, cook for about 30 minutes, stirring occasionally. It may still look runny, but it will thicken more as it cools. Transfer to a clean glass jar. Cover and chill in the fridge for at least 3 hours.

The New Crudites

The New Crudites

The New Crudites

 

The More Color the Better: In late summer, there’s a technicolor spread of in-season produce, from tomatoes and bell peppers to radishes, cucumbers and baby beets. For visuals alone, it’s the best time of the year for crudités.

 

Don’t Forget About Texture: In case you’ve gotten carried away with color: vary the texture and taste of the assortment, from crunchy carrots and snap peas to lush tomatoes.

 

Crowd the Platter: Like a good cheese plate, a crudites platter looks best and most appealing when it is full.

 

Even Fresh Produce Needs Help: Drizzle a little good-quality olive oil on the produce and season with flaky salt, advises Mansell. Dips alongside, a variety of one or two, are also advisable, according to the chef, even if the best produce won’t need them.

 

Dip Rules: Keep it thick and creamy. Thin sauces like chimichurri or salsas are too loose and drippy, and won’t cling to your veggie sticks. Make it smooth rather than chunky because, again, a chunky sauce won’t cling as well to the slick vegetables and will make for an awkward dipping experience. Feel free to go for bold flavors ~ the veggies can take it!

Asparagus (blanch)

Beets (golden, candy cane)

Belgian Endive

Bell Peppers

Broccoli (or broccolini), Cauliflower (try colored varieties), Romanesco

Carrots – Real baby carrots pulled from ground, or rainbow colors

Celery

Cucumber

Fennel

Green Beans, Wax Beans, Romano Beans (serve raw or blanched)

Jicama

Potatoes (halve roasted or boiled fingerlings)

Radishes (look for interesting ones, like French breakfast radish or watermelon radish)

Scallions

Snow Peas / Sugar Snap Peas (blanch. String if necessary)

Summer Squash & Zucchini (Add some Pattypan)

Sunchokes

Tomato (small sizes, like cherry or pear)

Treviso

Turnips

White Beans with Sorrel Pesto

White Beans with Sorrel Pesto

White Beans with Sorrel Pesto

 

Fresh sorrel, a hardy, leafy green perennial, gives simple white beans a zap of color and a lemony tang. Farmers’ markets often carry it from spring into early fall, depending on where you live. If you can’t find it, swap in basil. This recipe comes from Erin Scott, creator of the blog (and cookbook) Yummy Supper.

 

1 pound dried white beans, such as cannellini or navy

4 garlic cloves, thinly sliced

1 bay leaf

1 T. kosher salt

 

Pesto

4 1/2 cups loosely packed fresh sorrel or basil leaves (from a 6-oz. bunch)

2/3 cup pine nuts or Marcona almonds

3 garlic cloves, finely chopped

3/4 cup grated parmesan cheese (use the smallest punched-out holes on a box grater)

1 cup extra-virgin olive oil

Pepper and flaky sea salt to taste

 

Rinse beans under cool tap water. Put in a pot, cover with 3 in. cold water, and let soak overnight. Or, bring them just to a boil, then immediately remove from heat and let sit 1 hour, covered. If soaking liquid is cloudy, drain and replace, covering beans with at least 2 in. water; if clear, add enough to cover by 2 in. Bring to a boil, then immediately reduce heat to a simmer. Skim any foam from surface. Add sliced garlic and bay leaf and simmer, partly covered, until tender, 45 minutes to 2 hours, depending on how long beans have been sitting on the shelf. Stir in salt. While beans are cooking, put pesto ingredients in a blender or food processor and blend to a coarse purée. Ladle out 1 cup cooking liquid and set aside. Using a slotted spoon, transfer warm beans to a serving bowl and stir in 1 1/2 cups pesto, along with some reserved cooking liquid to loosen them up. Serve hot, with remaining pesto on the side. Make ahead: Beans and pesto separately, up to 2 days, chilled (store beans in cooking liquid, and press plastic wrap against surface of pesto).

Watermelon Rind Pickles

Watermelon Rind Pickles

Watermelon Rind Pickles

 

1 large watermelon

¾ cup kosher salt

1 T. alum* (optional, see note)

1 lemon, thinly sliced, seeds removed

2 (3-inch) cinnamon sticks

1 T. whole cloves

1 star anise

1 tsp. black peppercorns

4¼ cups granulated sugar

¾ cup cider vinegar

¾ cup white vinegar

To prepare the rind, cut the watermelon in half and scoop out all the flesh down to the white part of the rind. Reserve the flesh for another use. Use a large sturdy metal spoon to scrape the rind to remove all traces of the pink fruit. Cut the rind into strips 2 inches wide. Remove the green outer rind with a vegetable peeler until all that remains is a pristine white rind about ¼ inch thick.  Cut the rind into 2-inch by 1-inch squares or have fun and stamp out stars or fluted circles. After all the prep expect to have about 4 cups of rind. In a 5-quart or larger pot, bring 3 quarts nonchlorinated water and the salt to a boil. Stir to dissolve the salt. Remove the pot from the heat. Add 8 cups of ice cubes to cool off the brine. Add the rind and let it sit in the brine for 3 hours or as long as overnight. Rinse the rind well. In a large nonreactive bowl add the alum and 4 quarts of nonchlorinated cool water (if not using alum, skip this step and proceed to the next step). Stir until alum is dissolved. Add the rind and soak for 2 hours. Be gentle with your future pickles from this time forward; they will be crispy, delicate and can shatter.  Bring 3 quarts nonchlorinated water to a boil. Rinse the rind pieces well. Add the rind to water and blanch. Reduce heat and simmer for 5 to 10 minutes until rind is tender. While the rind is cooking, make the pickling syrup: Tie up the cinnamon, cloves, star anise and peppercorns in a cheesecloth bag. In a heavy nonreactive 3-quart or larger pot, add the lemon, sugar, vinegars, water and spice bag and bring to a boil. Reduce to a simmer. Gently drain the rind pieces using a spider strainer or skimmer, and place them in the simmering pickling syrup. Simmer the rind for 30 to 45 minutes, until the pieces are translucent and suspended throughout the syrup. Remove from the heat and leave the rinds in the syrup, uncovered, overnight. Bring the pickling syrup and rinds back up to a boil. Spoon the rinds into the jars then pour additional pickling syrup over the rinds, leaving a ½ -inch headspace. Clean the jar rims, place the lids and rings and process in a water bath for 10 minutes. Remove from the water bath; let the jars cool completely before testing the seals.  Canned, the pickles are shelf stable for 1 year. Let the pickles mellow for at least a week before serving. Best when eaten ice cold with cheese, cured meats and spiced nuts. *Alum (potassium aluminum sulfate) can be found at most grocers in the spice and seasoning section. It is a crystalline powder and is commonly used as a firming agent, especially for pickles made of vegetables and watermelon rind. It can be omitted, but the resulting pickles will be mushy.

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

 

12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)

4 cloves garlic, peeled

6 T. pine nuts, lightly toasted

Pinch of sea salt and crushed black pepper

1 cup freshly grated Parmesan, divided in half

¾ cup extra virgin olive oil

Olive oil for cooking

1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta

1 pound Italian sausage (sweet or hot), cut into ½-inch pieces

1 pound baby bella mushrooms (or mushrooms of your choice), cut into ½-inch pieces

1 medium Vidalia onion, medium chop

 

Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste. In a sauté pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes. Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer. Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated. Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.

Wild Berry and Thyme Ice Cream

Wild Berry and Thyme Ice Cream

Wild Berry and Thyme Ice Cream

 

1 cup heavy cream

1 cup half and half

½ cup granulated sugar plus ½ T. granulated sugar

Pinch of salt

¼ tsp. fresh thyme leaves pulled from their stems or a few dried thyme sprigs placed inside a tied bundle of thin cheesecloth

½ cup wild strawberries, or a combination of wild berries including strawberries, raspberries, blackberries, or blueberries, divided in half

1 T. maple syrup (optional)

¼ tsp. vanilla extract (optional)

Balsamic vinegar glaze, for serving (optional)

 

Place the heavy cream, half and half, and ½ cup sugar in a saucepan on the stove over medium-low heat. Stir continuously until the sugar dissolves. Add the salt, maple syrup, vanilla, fresh thyme leaves or dried thyme bundle, and half of your fruit. Continue to heat the mixture, stirring frequently, until it begins to simmer gently and the steam rising off the surface becomes fragrant. Do not allow the mixture to boil. Lower the heat to the lowest possible setting and continue to stir frequently for 5-7 more minutes, crushing the fruit with the back of your spoon as you stir. Remove the saucepan from the heat and allow the ice cream base to cool to room temperature. If using dried herbs, remove the cheesecloth bundle and discard. Transfer the mixture to a closed container and chill for at least 3 hours or overnight in the refrigerator. After chilling your ice cream base, take the other half of your berries and place in a bowl with ½ T. of sugar. Mix and let sit for 30 minutes to macerate (release juice and sweeten). If you are only using small berries like strawberries and low-bush blueberries, you can keep them whole. If you are using large berries, cut them into small, quarter-inch pieces before adding the sugar. Remove the ice cream mixture from the refrigerator and use an immersion blender to process until it is very smooth. Add the remaining fruit-sugar blend and mix. Process in an ice cream maker according to manufacturer instructions. Transfer the soft ice cream to an airtight container and place in the freezer for a few hours to allow the ice cream to fully harden before serving. Serve on its own, top with a few fresh berries, or add a thin drizzle of balsamic vinegar glaze.