Caprese salad made with Trader Joe’s Burrata, TJ’s Kumato tomatoes and dandelion pesto drizzled with olive oil and balsamic. Burrata was good and creamy but not up to the level of that at Fire. The dandelion pesto went really well with everything and was a nice twist on basil pesto. It was a tad bitter but quite good on a hot dog and on tortellini as well. Next time I might look for younger, sweeter leaves (ideally they should be picked before the dandelions bloom).… continue reading
This is a great use for watermelon, and, unlike fresh watermelon, these stay good for weeks.
Watermelon Popsicles
(adapted from David Lebovitz’s The Perfect Scoop)
4 cups watermelon purée, divided 2/3 cup sugar Big pinch of salt 1 tablespoon plus 1 teaspoon freshly squeezed lime juice 1–2 tablespoons vodka, optional 2 tablespoons mini-semisweet chocolate chips (I just chopped up regular chocolate chips)
In a small saucepan, heat about 1/2 cup of the watermelon purée with the sugar and salt, stirring until the sugar dissolves. Remove from heat and cool slightly. Stir the sweetened purée into the remaining watermelon and add the lime juice and vodka. Chill, then freeze in your ice cream maker. Stir in the chocolate chips, then pour in popsicle molds and freeze.
Makes 8–12 popsicles, depending on the size of your molds.
Note: You could probably make these without an ice cream maker. Just be sure to add the vodka (or even extra vodka) so they don’t freeze too hard. If you add the smaller amount, don’t worry … continue reading
I recently made two yummy fruit confections from David Lebovitz’s The Perfect Scoop. The black raspberry sherbet (using fruit from the North Union Farmers Market) had a wonderfully intense flavor–you wouldn’t even know there was milk in it. And the strawberry sorbet had a very fresh flavor and an especially good mouthfeel. The strawberry sorbet recipe can be found here, and the raspberry sherbet recipe is here.… continue reading
