During my recent trip to Las Vegas I learned the Italian word for sorbet… SORBETO. Kind of funny because in Spanish, or at least here in Puerto Rico, “sorbeto” is what we call a drinking straw.
People at the Yoga Center go crazy for ice creams or frozen desserts of any kind. They’re a nice welcome change from the traditional cake they usually serve. And me, I’m not the cake-lover type. I rather eat a cookie or an ice cream any day before I crave a slice of cake.
So for our Italian Dinner at the Yoga Center I was asked to help out, specifically with desserts… who doesn’t like ice creams, no?? But to make it easy on me I decided to make a very traditional and natural SORBETO. I made a HUGE batch of this, but let’s just scale it down as if I was making it for a dinner party at home…
4 cups frozen strawberries
4 tbs of agave nectar
Yep… that’s it. 2 ingredients. That’s why its soooooo good.
- Cut the strawberries in quarters, it’ll be easier for the food processor to puree them. Place the cut strawberries in a food processor as you cut them.
- Drizzle the agave nectar over the cut berries.
- Pulse a few times to get the berries going. Process until the berries turn into a slushy puree. Transfer to a glass or plastic container and freeze until ready to serve.
This is soooo refreshing on a hot Summer afternoon…
It’s summertime… and coming out of a retreat where I have not eaten cooked foods for the last 6 days, I am still not ready to cook anything complicated again. Although, I would eat anything and everything being from the latest Vegetarian Times Magazine issue… no kidding.
I never have the time or energy to make a fruit salad just for me… I always mean to eat fruit salads for breakfast, yet I only get to really do this when I travel. I usually make do with making myself fruit smoothies. But yesterday, we raided Costco and got a variety of fresh fruits – peaches, strawberries, blueberries and green seedless grapes.
A nice fruit salad for breakfast was exactly what my stomach was craving. So I have to take a chance while the fruits are fresh and in season, no??
ACID FRUIT SALAD 2
A handful of blueberries
About 10 grapes
A squirt of agave nectar
- Clean well all the fruits and peel them if you prefer. I peeled the peach…
- Mix them all together in a nice pretty bowl and drizzle the agave nectar on top.
My favorite breakfasts include fruits… especially now that we’re starting summer and the berries are all in season.
Last week we spent a few days at my sister’s home and I love going to the farmer’s market to get a bunch of berries to serve at breakfast. But eating strawberries, raspberries, blueberries and blackberries on their own may seem to you a little boring. Why not mix them up with a little cheese??
Italians use ricotta cheese in both savory and sweet dishes… morning, noon and night. So taking a little inspiration from the land of the mammas, here’s my latest breakfast concoction.
RICOTTA AND BERRIES
Mix your favorite fresh berries – strawberries, raspberries, blueberries and blackberries, sometimes you could even add grape tomatoes. Hey, they’re berries too!!
1 cup ricotta cheese
1 tbs agave nectar, plus more to drizzle on top
- Mix in a bowl the ricotta cheese and the agave nectar to give it some sweetness.
- Add your favorite mix of berries.
- Drizzle some additional agave nectar on top.
It’s creamy and tangy at the same time… you could also use honey if you prefer instead of the agave nectar.
Berries and Tomatoes... go well together!!!
I mentioned recently how I love the combination of fresh fruit, granola and yogurt for breakfast… so the other day I wanted to share it with my mom and friend. But I wanted to make it look pretty. That’s when I had the idea to layer it into a parfait. It would look far prettier than just mixing everything haphazardly in a bowl.
BREAKFAST GRANOLA PARFAIT
1 cup ricotta
1 cup vanilla yogurt
Squirt of honey
2 cups fresh strawberries, quartered
1 tbs brown sugar
2 cups granola
- In a bowl, mix the cut berries and mix in with the brown sugar to macerate. Allow the berries to release some of their own juice about 10 minutes.
- In a separate bowl, mix together the ricotta cheese, yogurt and honey. Mix together well.
- In parfait glasses, or just some old-fashioned glasses, layer all the components – First add some yogurt/ricotta, then some fruit and end with some granola. Repeat again, yogurt/ricotta, fruit and granola. End up it some additional fruit on top.
Serve immediately. Serves about 3 parfaits.
The flavors are spectacular and the presentation is really nice, especially if you are entertaining for breakfast or brunch when you have special company, don’t you think??
Sorry I have not been up to par lately… and I have not been able to post as frequently as I would like. I have been feeling “under the weather” lately and writing at the computer has been a bit challenging. I am still not 100%, but I’ll try to give it my all. I need to get back to my regular schedule PRONTO. And sharing stuff with you is certainly part of that.
I enjoy reading the food blog Serious Eats… and last week we were given a challenge to highlight or showcase a Golden Gadget – our most prized kitchen implement and the recipes that we use them for.
I debated about this… what do I use in my kitchen over and over again?? I love my microplane grater… which I use for grating cheeses and now I grate garlic cloves to I do not have to mince finely, which has always been a challenge, but I do not have a dish that revolves around my using the grater. I love my mandolin, which I use to make Scalloped Potatoes or to cut my Eggplant Milanese, but I do not use all that often.
But lately, I received a new “blender” as a Xmas gift, The Magic Bullet. I know, I know… we all scoff at the informercial. But my aunt gave it to me as a Xmas present, so I went with it. It took me about 3 weeks to get it out of the box. I mean it… It sat there because it came with so many gadgets that I did not know where to accommodate it all. But since the day I took it out of the box I have not been able to stop using it. I make all my morning breakfast smoothies in it – using the convenient party mugs included. I have made horchata, a cheese mix to make grill cheese sandwiches, sofrito, and most recently I made Strawberry Mousse. It could also be considered strawberry-flavored whipped cream, but hey… it was tasty and I enjoyed it.
I took the general idea from the Magic Bullet cookbook which had a “recipe” for Chocolate Mousse using the same technique. I do not have chocolate syrup in my house, but I did have some strawberry sauce left over from another night. The results were quite delicious… hope you like it too. The Magic Bullet is definitely my NEW FAVORITE gadget in the kitchen…
½ cup heavy cream
¼ cup strawberry sauce or even strawberry jam or preserves I think would do too
A squirt of honey
- Add all the ingredients to the small container of The Magic Bullet. Screw on the Flat blade.
- Whip for about 30 seconds until the cream whips up. The Bullet sound will change when it’s done.
I guess you could also do this with a hand mixer if you do not have a Magic Bullet around.