Nieve de Limon (Lemon-Lime Sorbet)

If you've been visiting here for a while, then you probably know that one of the places I like to play is at I Heart Cooking Clubs.  Twice a year a new chef is chosen, with whom we spend the next six months cooking according to a different weekly theme.  During that time we really do "get to know" the chosen chef pretty well, and amongst those who participate we get to know each other pretty well too.

The current chef the group is spending time with is Rick Bayless.  Rick is well known I'm sure to most of you in America, but here in New Zealand, not so much - unless you happen to be a Food TV addict, in which case you will no doubt have seen him at some stage.  I have to admit he's not my favourite Food TV personality.  I think this has much to do with the fact that he is a very "high energy" personality (if you didn't know better, you could be forgiven for thinking he's on speed - not that I wish to denigrate here) and, as his show usually seems to be on pretty late in the evening, if I watch it I seem to end up going off to bed in a highly agitated state - you know, like getting the kids over excited right before bedtime - not good!!  So I admit to frequently turning the tele off when Rick comes on.  Add to that the fact that he cooks Mexican food - not that I have anything against Mexican food - and uses a whole lot of ingredients that, not only have I never heard of, but which are largely inaccessible here in New Zealand.

So I confess to a distinct lack of enthusiasm when the group chose Rick Bayless as our featured chef.  I don't have any of his books in my collection.  I couldn't find any of his books at my local library either.  And what's more, the bright, freshness of many of his dishes seem to be very "summery" food - and again we're back to many ingredients which are inaccessible or unsuitable in the depths of the New Zealand winter.

All of which is a whole lot of excuses for not joining in with the group for the last four months.  And I could come up with more, but they are all just that - excuses.  Howewer, I've come to realise that participating in groups like this is important to me.  It is about building communities, and on reflection that means joining in and playing your part, even when it doesn't suit.  It is also about learning and broadening culinary horizons, and keeping an open mind - that's why we're spending six months with our chosen chef and not just one week.  Ok, so I may not be able to get all the ingredients called for in a particular recipe - but I can look for alternatives, and explore why these may or may not work, and in the same way that I can learn from what my fellow group members create, maybe they too can learn something from my challenges.

So all of that was a very long-winded way (is anyone out there still actually reading?) of saying, I've been missing my IHCC buddies, and there may only be a couple of months left to spend with Rick, but I'm giving him a try.

The theme this week is Nieves:  Icy Cold Treats to Cool Off With!  About this point some of you may be thinking, "this woman is a complete lunatic".  Not only have I not been playing for four months, but in the middle of winter I've chosen to jump back in the very week the group is getting into "icy cold treats".  Hell, I could just go and lick the frost off the bonnet of my car every morning if I want something icy cold.  As it happens though, and I've mentioned this here before, no matter whether it's summer or winter my favourite treat is always ice cream or sorbet, so this seemed like the perfect challenge for Rick and I to get acquainted.

Without any of Rick's books to turn to, I checked out the recipes on his website.  There's plenty there to choose from and given that citrus fruit is plentiful and inexpensive here right now his Fresh Lime Ice with Berries seemed perfect - although in my case it is "sans berries" since, unlike the citrus fruit, berries are not available here right now unless they are either frozen or have travelled half way round the world to get here.  I also added some lemon juice into the mix as, even though seasonal, limes are still quite pricey here, and I don't know what limes are like in your part of the world, but here they are rather like bullets and not particular juicy.

My resulting lemon-lime sorbet, had the perfect balance of sweetness to citrusy tanginess and I will definitely be making this again.  If I were to make any changes, I would like to try this with a dash or two of bitters added - lemon, lime and bitters is one of my favourite drinks, and in sorbet form that would make me pretty happy.

Props courtesy of Stevens Homewares, Nelson (details below)

Nieve de Limon Recipe

(Lemon-Lime Sorbet)

Adapted from this recipe by Rick Bayless

Makes about 750 ml

Click here for a printable copy of this recipe

fresh limes and lemons

(I used 4 limes and 1-1/2 lemons)

1 cup sugar

1/3 cup corn syrup

(corn syrup helps prevent your sorbet turning hard and icy in the freezer)

1-1/4 cups water

Grate the zest of 2 limes into a medium bowl.  Juice lemons and limes until you have 3/4 cup of juice.  Add to the bowl with the zest.

Put the sugar, corn syrup and water into a small pot, and heat gently just until the sugar is dissolved.  Remove from the heat and add to juice and zest.

Cover and refrigerate several hours - overnight is best.

Next day remove from fridge and churn in an ice cream maker, according to manufacturer's instructions.

Freeze for a few hours to firm up before serving.

Rick suggests serving this with fresh berries (strawberries, blackberries, raspberries), and if they are seasonal for you right now I'm sure that would be a great addition.  A sprig or two of mint or basil would also be a nice touch, again if you have them in season right now.

So after my first experience with Rick, what do I think?  Well, if this sorbet is anything to go by, it seems that we could get along.  At least I'm convinced enough to see what we can make together next week - keep watching this space.

If you would like to get to know Rick a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

Props courtesy of Stevens Homewares Ltd 

Stevens Everyday DOF Tumblers, 320ml, set of 4 

"chef'n" ice cream scoop

"Diamond" rimmed bowl, 30cm

I'm also sharing this post at See Ya In the Gumbo hosted by my lovely friend, Michelle, at Ms. enPlace, at Foodie Friday hosted by Designs By Gollum, at Gallery of Favourites hosted by the lovely April, of The 21st Century Housewife.  This will also be a submission to Sweet New Zealand, inspired by Alessandra Zecchini and hosted this month by Kristina at Plum Kitchen.

     

   

Cranberry Sorbet Recipe

Whenever I buy a new cookbook (and I am totally not going to divulge just how often that might be), I find that there is always a stand-out recipe that really catches my eye - one that screams at me "you have to make this".  It might even be the recipe that convinces me I just have to buy the book.  It will get bookmarked;  every time I take it off the bookshelf I will remind myself that I have to make this recipe;  and yet I will often make dozens of other recipes from the book, but not the very one that had attracted me to the book.  Sound familiar?  Oh, come on, admit it - I just know that I am not the only one who does that.

Anyhow, such was the case when I purchased Tessa Kiros' gorgeous book "Falling Cloudberries", which I told you about last week.  This cranberry sorbet in fact graces the cover of this book, and I knew that I just had to make it, if only because I could not resist the idea of making something of such sublime colour.  And yet, somehow, every time I got the book off the shelf and drooled over the cover photo I ended up making something else.  Until now ... I told you last week that the I Heart Cooking Clubs group is now cooking for the next six months with Tessa Kiros, and since our theme for this week is Pot Luck it seemed like the perfect opportunity to rustle up a little sorbet.

You can use fresh or frozen cranberries for this - I'm guessing for those of you living in the northern hemisphere, you must be getting pretty close to fresh cranberry time, but here in New Zealand I had to settle for frozen ones.  On a whim, I also added a couple of tablespoons of orange flavoured liqueur.

This is an absolute breeze to make, especially with the assistance of an ice cream maker.  The result is very fresh and tart, but I find there is a certain dissonance going on that I really can't get my head around.  Now don't get me wrong - I love tart, bitter, sour flavours, but there is something about the look and colour of this sorbet that makes you think it is going to be really luscious and sweet.  With every spoonful, I find that my eyes are telling my brain that a certain fruity sweetness awaits, and indeed the first notes that my palate registers are sweet, but the finish is decidedly tart, and then my brain just feels all confused.  So, it's not unpleasant - it's actually rather nice - but it is just not what my brain thinks my mouth should be experiencing.  In all, as a dessert, I find this a little unsatisfying - there is just something about the expectation and all that confusion, that makes this not really work for me as a dessert.  However, I'm finding a nice spoonful or two mid-afternoon is an absolute delight, and I imagine it could also work really well as an inter-course palate cleanser.    I would say that this is worth making at least once, if only for the sheer beauty of it, but also I think it's good to surprise your tastebuds every so often with something they aren't expecting.  If you give this a try, I'd love to know what you think.

Cranberry Sorbet Recipe

Adapted from recipe by Tessa Kiros from

Falling Cloudberries

Makes approximately 1.25 litres

Vegan

Click here for a printable copy of this recipe

500g (1 lb) cranberries, fresh or frozen

1-1/2 cups (345g) caster sugar

3-1/2 cups water

2 tablespoons orange-flavoured liqueur (optional)

Put the washed cranberries into a pot with the water and sugar.  Stir constantly while you bring up to the boil, reduce heat and simmer for 10 minutes, stirring occasionally, or until the berries are soft.

Puree using an immersion blender, strain, and set aside to cool completely.  Refrigerate overnight.

Next day, add the liqueur (if using), and then process in your ice cream maker according to manufacturer's instructions.

If you would like to get to know Tessa a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Falling Cloudberries and many of Tessa's other great titles available from Amazon or Fishpond NZ.

         

I am also sharing this post with Sweet New Zealand, a monthly blog event created by the very lovely Alessandra Zecchini, and which it is my pleasure to be hosting this month. This is an opportunity for all Kiwi bloggers (whether you are living in New Zealand or overseas), as well as for non-Kiwi bloggers living in New Zealand, to connect and share some of those sweet treats from your kitchen.  You can find all the details, along with a linky tool to make it really easy to submit your entry right here.

Making the most of summer's bounty

Well it's that time of year when my love affair with asparagus has given way to summer fruit. Really nothing says summer to me more than an abundance of apricots, peaches, nectarines, raspberries and strawberries, and this year (perhaps because the summer weather has actually been pretty crappy!) the fruit seems to be especially good. Interesting parallel - worst summer I can remember for about 15 years, best summer fruit I can remember for about as long.

So, needless to say, I have of course been indulging in plenty of unadulterated fresh fruit - big bowls of it every morning, but I've also been cooking with them and trying to set some aside to enjoy a bit of summer in the middle of winter.

I've made lots of sorbet ...

... raspberry, white fleshed nectarine, and apricot. My apricot sorbet is made using this recipe from Stone Soup. For my nectarine sorbet I used David Lebovitz's recipe - David is after all close to Godliness, in my opinion, in matters of frozen desserts! That's my nectarine sorbet in the top right corner of the picture above, which as you can see is quite a lot paler than that in the picture on the recipe link. I suspect that is because the nectarines I had were white fleshed ones, and that yellow fleshed ones would deliver a deeper pink sorbet, though I still think my pale pink version is very pretty. My raspberry sorbet is made using the following recipe adapted from the "River Cafe Italian Kitchen" cookbook. This has really intense flavour, and the colour is just drop-dead gorgeous.

Raspberry Sorbet Recipe

Makes about 1.5 litres

vegan, gluten free

800g fresh raspberries

1 whole Meyer lemon, preferrably organic, plus

juice of 1/2 lemon

350g caster sugar

Wash the lemon thoroughly, and if you are not using an organic lemon give it a good scrub to remove any wax that might be on the skin. Then cut the lemon (skin and all) into smallish pieces, discarding any pips, and put into a food processor. Put the caster sugar into the processor with the lemon, and blitz until you have a thick puree with little bits of lemon peel still visible. Add the raspberries and blitz again until everything is combined. Add the lemon juice, and taste. At this point you may add a little more sugar if the raspberries are too tart, or you may want to add a little more lemon juice - the lemon flavour should be noticeable but not overpowering.

Chill the puree for several hours (I like to leave it in the fridge overnight). Then pour the puree into an ice-cream maker and churn according to your machine's directions.

First note: You may want to strain the puree before churning to remove the pips. Personally I don't - I think it is inherent in the nature of raspberries to have pips, and I like the slightly more rustic nature and texture of an unstrained sorbet.

Second note: If you don't have an ice-cream maker - go and get one today before summer is over. I promise you won't regret it. Contrary to what you may think, this does not have to cost you a lot of money. Whilst it is true that I covet a "serious ice-cream machine", with a built-in refrigeration unit, that might set me back $1,000-$2,000, Mr Snowy here does the job just fine and he only cost about $40. I think normal retail for this is about $80, but I picked this up in one of those 50% off electrical goods sales that Briscoes have just about every second weekend. Or there are literally dozens of similar machines available on TradeMe at almost any time.

Of course the sorbet you make now is not going to keep all winter - after a while it starts to go all icy and the texture changes. But I'm very excited to have come across this recipe for Roasted Apricot Sorbet on Couldn't Be Parve. I haven't actually made this recipe yet (though I did pass the link on to a friend who has made it and declared it to be "absolutely divine"), but I have roasted several batches of apricots (6kg in all) and put them in the freezer to make into sorbet during the winter. Let me tell you that when I had a wee taste of the first batch I almost went weak at the knees - they taste soooooo good!! I know that these are going to make the most heavenly sorbet, but they would be divine as they are on good vanilla ice-cream, or dolloped on top of crumpets instead of jam, or used to fill a tart ... or just eat them straight out of the pan when no-one's watching.

I have plans to also roast some nectarines and some peaches this week, as I see no reason why I shouldn't be able to treat them exactly the same way. Will keep you posted on progress.

And speaking of jam, I've made some Apricot & Vanilla Jam using this recipe from Trish Deseinne.

I made this jam, exactly according to the recipe and I will definitely make this again. There is absolutely nothing that I would change about this - it is probably the best apricot jam I think I've tasted for years. It is not too sweet and the set is just perfect - I think it's the lemon juice that helps on both these fronts. I ended up with about a dozen jars, and don't you just love my special labels I produced ....

I'm so excited I have been labelling everything in my pantry!! These are relatively inexpensive, and available in any quantity - even very small quantities (just half a dozen, or even just 1 or 2) if you want them. If you're interested in some labels of your own for your pantry ingredients or preserves send me your query via the "Contact Me" box on the sidebar of this blog. I know that's a little bit Martha, but then for someone who is obsessive about folding (my folding of fitted sheets is legendary), this should come as no surprise.

I hope this has inspired you to do something with all that beautiful summer fruit that's out there right now. Please leave me a comment and let me know what you've been doing with summer's bounty.