Pear Sorbet

I have been making this sorbet for months, but am just now getting around to writing about it. It is, quite simply, one of the loveliest little things to ever come out of my ice cream maker.

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Sour Cherry Frozen Yogurt

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Oh, cherries. You were here and gone before I knew it. I am glad we made the most of our time together. I have learned that I need to freeze some tart cherries in order to give me more opportunities to bake with them. It all happens so quickly. I bet some of you are smarter than me and already have some frozen cherries waiting to make a nice pie or cake. I put my last pint of cherries into this frozen yogurt, a fitting tribute to one of my favorite fruits. read more+++

Updates and Stracciatella

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We spent a rainy weekend making some improvements to Lottie + Doof! First of all, and most exciting, I am now twittering. Tweeting? Whatever it is, I am doing it. So you can follow me on Twitter, see what I am reading eating and doing. I think it will be a good way to tell you about restaurants I love, books I am reading, and other cool stuff happening online. I’m super excited and fascinated by all of the folks that have preceded me into the land of Twitter, and am especially glad to see familiar faces. There is a feed in the menu to the left, so if you’re afraid of Twitter you can get my latest updates right here on L+D. I think I currently have two people (I love you both) following me, but hope to find lots of you on Twitter. read more+++

goodbye citrus, hello summer

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Well, summer might be too optimistic, but spring is definitely on its way.  Even though it isn’t their season, I associate citrus fruits with summer— especially citrus flavored ice creams and sorbets.  What could be better than lemon sorbet on a hot summer day? I know that we can buy oranges, limes, and lemons year round and so their season is somewhat irrelevant but the taste can really go downhill once summer starts. Now is the time to find a really superb variety of flavorful citrus fruits.  So, while we still have delicious oranges and lemons on the shelves of our markets, I suggest you take some time to make this orange sherbet and dream of summer.

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Maple Walnut Ice Cream

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I’ve written before about how much I love my ice cream maker. If you don’t have one yet, get ye to the store and buy one before ice cream making season arrives. For an investment of around $60 you can spend your summer (your whole year!) eating delicious homemade ice cream whenever you like. Ice cream made with organic ingredients and less sugar than the commercial stuff. You can whip up all sorts of crazy flavors like black pepper, blue cheese or bacon. Or, you could make this amazing version of Maple Walnut Ice Cream. read more+++

Crème Fraîche Ice Cream

We’re finally reaching the end of the meal. This perfect little scoop of crème fraîche ice cream is the end of what was a really nice meal. If you don’t already have an ice cream machine—what are you waiting for? Seriously, it is the best $50 you’ll ever spend in your kitchen. I didn’t know how much I needed an ice cream maker until I got one a little over a year ago. Now, I have no idea what I did without it. Nothing gets my friends more excited than homemade ice cream. The crowd goes wild. It is also a relatively easy dessert to master. read more+++

Apple and Celery Granita

Continuing down my Thanksgiving menu we arrive at a dish that, admittedly, isn’t for everyone—an Apple and Celery Granita. But before you write it off, you should try it. It is good. In the 80’s my mom worked at a restaurant that was really into palate cleansers between courses. Usually in the form of sorbet or granita. The idea being that the small serving of sorbet would serve as a refreshing break between courses so that you get a fresh start before proceeding onto the next dish. At the time I was 10 and found it exciting to eat sorbet in the middle of a meal. There is something I still like about this idea of orchestrating a meal and providing things like intermissions. It feels very theatrical to me. read more+++

Cranberry-Orange Sorbet with Fennel Seeds

Last year Bryan and I hosted Thanksgiving dinner at our house. I was pretty thrilled by the prospect of getting to cook that iconic meal.  I wanted to pull out all of the stops and made most of the meal myself. This probably speaks to the my controlling nature because everyone offered to help cook or to bring things. Even my dear friend Molly, who happens to be one of the best cooks I know, offered to make a dish. I agreed, but only if she made a recipe I gave her. At the time Bryan pointed out that this was a little weird, and I guess in retrospect I understand that. Luckily, Molly is understanding and was happy to cooperate. (Thanks, Molly!) The meal was a real success and everyone had a nice time. I was exhausted, but pleased with my efforts. One of the things I enjoyed the most at that meal was a cranberry relish made with fresh cranberries, orange juice and fennel seeds.

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Raspberry Buttermilk Ice Cream

This is about as simple as it gets. Buttermilk, raspberries, and sugar. This is one of those times when it really pays to get the very best ingredients possible. For me, that meant a trip to the Green City Market to buy a quart of Blue Marble Family Farm’s Buttermilk, and a pint of organic raspberries. read more+++