Blackberry Sorbet

Blackberry sorbet served with fresh berries and a sprig of mint

In France, sorbets are often used as palette cleansers in between courses because they are so light and refreshing.  That's also what makes it a perfect dessert after a heavy meal on a warm evening. There have been times when I've panicked as my guests talk about being "stuffed" after the main course at a dinner party, and meanwhile I have some elaborate dessert waiting in the kitchen. If you serve sorbet, you can still end the night on a sweet note, and your guests won't waddle home. 

Serve it with something fun, like a pink champagne or sweet dessert wine, like moscato. 

Here's my recipe for blackberry sorbet, adapted from a version I found on Epicurious: 

TOOLS

• Medium bowl
• Sieve
• Ice cream maker
• Blender or Food Processor

INGREDIENTS (Serves 6 people)

• 2 1-lb. bags of frozen blackberries (Make sure there's not sugar added)
• 1 1/4 cups sugar
• 1 cup water
• 1/4 cup grenadine
• 2 TB freshly squeezed lemon juice
• Optional: fresh blackberries and mint to garnish

 DIRECTIONS 

1. Heat the water and sugar in a saucepan over high heat under sugar dissolves to make a simple syrup.A rubber spatula can ease the straining process. Those little seeds are tricky to separate from the juice. Pour into a bowl, allow to cool on counter, then chill in refrigerator until cold. 
2. Puree the blackberries with the simple syrup, lemon juice and grenadine. You may have to do this in two or three batches. 
3. Taste the mixture to test it for sweetness. Sometimes you get a very tart bag of blackberries. Add more grenadine to sweeten it up. 
4. Strain into a bowl using a sieve to get rid of all the seeds. 
5. Pour into ready ice cream maker and follow manufacturer's directions for sorbet. Mine takes around 25 minutes. 
6. Serving Suggestion: I store in a container in the freezer. Before guests arrive, I scoop sorbet into bowls using a melon baller and then return to the freezer. It saves me the work after dinner when I want more time with my guests and less time in the kitchen. Before serving, I garnish with fresh blackberries and some fresh mint. 
7. This recipe should serve 6 people for dessert, with about 3-4 scoops each, using a melon baller.  

Goat Cheese Salad with Candied Walnuts

When I made this goat cheese salad for a July dinner party, my friends raved more about the leafy appetizer than the entree that followed.

Then I learned my lesson. A salad this good can stand on its own as a satisfying main course. 

To make it, I top a peppery spring mix with fresh goat cheese crumbles, dried cranberries, candied walnuts and green apple slices. Check out the step-by-step recipe here. 

I serve this sweetened salad with my Tangy Pomegranate Vinaigrette. They pair together perfectly. 

I recently served my goat cheese salad as a casual summer lunch (left) with a crusty baguette, brie and sheep's milk cheese, fresh strawberries and some sparkling cider.  

All-American grilling summer

Typical lazy summer meal: hamburgers and sausages (with grilled peppers and onions for topping) and a side salad to make it feel healthier.Rain or shine, dusk or twilight, I've been planning nearly every dinner around our outdoor grill. When it's hot and humid in New England, I'll ask Mr. Food Aisle to stand outside with an umbrella or headlamp, combatting mosquitoes, just to avoid turning on our oven. 

And so this summer we made a lot of hamburgers. A lot. But our efforts paid off with a winning combination: Introducing the Food Aisle Hamburger. Try it out next time you grill!

Italian chicken panini

After years of happily making grilled cheese sandwiches in a frying pan, I wasn't sure if a panini maker was just another superfluous kitchen gadget. After a few uses, I quickly realized that it wasn't. After all, you can't make a sandwich towering this high in a fry pan. 

Paninis are a great way to use up leftovers. We had pizza and salad one night and then created this Italian panini recipe the next day. 

Click to read more ...

Stop boiling corn on the cob!

Please, don't be alarmed. There's no need for an intervention to save my cholesterol levels. That's not butter in the photo above! It's a yogurt-herb dip, and it was delicious.

Mr. Food Aisle and I eat corn on the cob about once a week. This habit requires us to buy extra dental floss from June to September.  If you want the best-tasting corn that's never soggy or loses its sweetness, then put aside the stock pot. Please stop boiling your corn! Grilling it is so quick and easy.

Click to read more ...