Monthly Archives: July 2012

Homemade Strawberry Sorbet

1 lb. ripe organic strawberries, hulled
1/2 cup cold water
1/2 cup sugar (more to taste)
1 tbsp lime or lemon juice
1 tbsp vodka
a pinch of salt

Purée the strawberries and cold water in a blender until smooth. Strain the purée through a fine mesh sieve if you want a smooth sorbet. If you want the seeds in the sorbet, then skip the straining. Stir in the remaining ingredients until the sugar is dissolved. Refrigerate the strawberry purée until it is cold. Pour the contents into your ice cream maker and churn for 30 minutes per the instructions on your machine. Freeze. Makes just under a quart.

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Posted by on July 13, 2012 in Uncategorized


Summer Fruit Pavlova



3/4 c. sugar

2 tsp. cornstarch

4 egg whites, room temperature

pinch sea salt

1 tsp. cider vinegar

1 tsp. vanilla

1 c. blackberries

3 small peaches

sugar for sprinkling fruit

1/2 c. cream

1/2 c. creme fraiche

2 Tbs. honey

1/2 tsp. vanilla


Preheat oven to 300.  Mix 1 Tbs. of sugar with cornstarch and set aside.  Beat the egg whites until stiff, then add the sugar a little at a time until thick and glossy.  Add the sugar-cornstarch mixture, then fold in vinegar and vanilla.  Make six mounds of meringue on a baking sheet lined with parchment paper.  Using a large spoon, create a nest or bowl shape in each meringue.  Bake for 1 hour, then turn off the oven and let them sit until cool.  Gently pry them off the paper and place on serving platter.  Gently wash berries and peaches.  Slice peaches and place in a bowl, then sprinkle with sugar.  Toss berries in carefully.  Whip cream and creme fraiche with honey and vanilla until it holds soft peaks.  Fill each meringue with whipped cream and top with fruit.  Serve right away.

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Posted by on July 13, 2012 in Uncategorized


Key Lime Blackberry Cupcakes

makes 30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
4 tablespoons key lime juice
zest of two limes
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice andlime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired.

Blackberry Filling
recipe from Baked Perfection

1 32oz container frozen blackberries
3 tablespoons sugar
Juice of one lemon
3 tablespoons cornstarch
pinch of salt

Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely.  Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.)

Blackberry Buttercream
recipe from Baked Perfection

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup blackberry filling (seedless blackberry jam or preserves can be substituted)
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

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Posted by on July 13, 2012 in Uncategorized