Cool
Summer Favorites
This month I'll teach you how to make a cool summer sorbet cream;
it has the icy cooling power of sorbet and the richness of ice
cream all in one, without a fancy ice cream maker. Also, high
protein quinoa is tastier than many whole grains, cooks fast and
is my new replacement for pasta salads.
I'll teach you how to cook it right.
Get out your cherry pitter, cause you¹re going to pit some
cherries! Actually, it only takes about 10 minutes, and you'll
eat more than you pit at least I did! Stone fruits are here,
and apricots and cherries are perfect baked in a buckle for breakfast
and brunch.
Apricot
Cherry Buckle
Buckles are batters that cook up and buckle over the fruit
on top. I first read about them in Lee Bailey's "Summer Desserts",
a book made just before the advent of high-style food photography.
The pies and cakes are seen cooling behind screen doors, served
in shady backyards, blooming flowers overflowing on the vine,
which is the relaxing summer mood this recipe brings to mind.
Get your cooking done so you, too, can go relax in the yard with
a fresh baked slice.
Strawberry
Sorbet Cream
Be sure to use ripe, tasty and preferably organic berries
grown as locally as possible. Feel free to adjust the amount of
sugar to taste and adapt this recipe to berries that grow abundantly
in your area. Best served the day it is made as the cream layer
will crystallize after a few hours.
Summer
Quinoa Salad
Pronounced keen-wa, this whole grain is extremely high in
protein and cooks quickly. A great way to get summer's bounty
in a simple side dish, great for BBQ's. Serve with salad for a
cool summer meal or add in more of your favorites: chopped turkey,
sliced salami or just more veggies.
Mix
it up with Mani by Mani Niall