It seems funny to me that the three most popular summer salads are based on the most economical ingredients—macaroni, potatoes or cabbage. Nothing fancy and yet we love them! As we wind down summer (which I can hardly believe is happening, even as I write this), I will share a few of my own twists on these three summer classic salads, beginning with the easiest—cole slaw.
The most obvious benefit of cole slaw is that you don’t have to cook anything to make it. This easy summer side comes together lickety-split (especially if you buy the pre-shredded bagged cabbage), it pairs nicely with everything from grilled chicken to pulled pork to burgers and beyond, and with cabbage as the primary ingredient, it packs a pretty hefty nutritional punch, with loads of fiber, vitamins and minerals. If you don’t drown it in mayonnaise or sugary dressing, it’s pretty darn good for you.
I’ve taken my standby “KFC-style” slaw in a slightly different direction with this recipe, keeping the cabbage and carrots (though I used yellow and white ones this time) and adding shredded Granny Smith apple for a little extra tartness. For my creamy-style dressing (which does have some mayonnaise but also cultured buttermilk and regular milk), I’ve swapped in a specialty white balsamic vinegar that echoes the flavors of the Granny Smith apple. The result is a tangier offering than usual, perfect as a side for anything rich or meaty that you might be pulling off the grill through the last days of summer.
About 6 cups finely shredded green cabbage
1 cup carrots, finely shredded or cut into thin matchstick pieces
1 large Granny Smith apple, peeled (or not), cored and shredded
Juice of 1/2 small lemon (to prevent apple browning)
1/2 medium sweet onion, shredded and squeezed dry of juice* (see notes)
1/3 cup mayonnaise (I used canola mayo from Trader Joe’s)
3 Tbsp. whole milk
3 Tbsp. buttermilk*
3 Tbsp. green apple white balsamic vinegar*
1 tsp. kosher salt
1/2 tsp. white pepper
1/2 tsp. celery seed
It is important that you press out as much of the onion juice as possible; otherwise the dressing will break down and become watery. I shredded the onion in my food processor and then pressed it through a mesh strainer. When assembling the salad, add the onion to the dressing rather than the cabbage blend.
Real cultured buttermilk works best, but you could have similar results with the same amount of plain, low-fat yogurt or Greek yogurt.
The green apple white balsamic vinegar is a specialty item that my husband picked up on a trip to California a few years ago. Check with a balsamic and olive oil shop in your area to see if it carries “Gravenstein apple” balsamic, as that would be a perfect substitution. Otherwise, use 2 Tbsp. apple cider vinegar and 2 Tbsp. sugar to mimic the balanced sweetness of the balsamic.
Combine the shredded cabbage and carrots in a large bowl. Add the shredded apple to the bowl, immediately squeeze the fresh lemon juice over the apple and then toss the apple to distribute the lemon juice. This will help prevent the apple from browning while you mix the dressing.
In a large glass measuring cup, whisk together mayonnaise, buttermilk and milk until the mixture is smooth. Add vinegar, salt, pepper and celery seed, and stir to blend. Add the shredded onion to the dressing and stir until it’s evenly distributed.
Adjust the dressing to your taste; if you find it too tart, add a teaspoon of sugar at a time until it is to your liking. Remember that sugar (or salt) needs a few minutes to dissolve in a dressing, so you may want to let it rest a few minutes to be sure you have adjusted correctly.
Pour the dressing over the cole slaw mix and toss to combine. Refrigerate at least an hour for best flavor, but this salad will also keep in the fridge for several days.
As we inch toward some new variety of normalcy in the aftermath of the COVID pandemic, my husband, Les, and I have been making an informal list of the top things that helped us get through the past year. Beyond the obvious things, such as face masks and avoiding crowds, we leaned into a few new routines as we fumbled through a year in lockdown.
Last week, I shared one of our favorite rituals—our Friday night menu of homemade pizza and smoked maple old-fashioned cocktails, our “quarantini” of choice. Today, I’m offering up a slice of this easy, no-cooking-involved spring dessert, in honor of the musical duo that has provided the soundtrack for our Friday nights at home for the past year.
My “tequila and lime” pie is obviously a riff on a margarita cocktail. It is bright and citrusy, sweet but tart, with refreshing lime juice plus two shots of tequila and a splash of orange liqueur. The crust, though similar in appearance to a graham cracker cheesecake base, is made from buttery crushed pretzels, a salty accent just like the one you’d expect on the rim of your margarita glass. I’ve made this pie for many years and always called it “margarita pie,” but it shall be known henceforth by its new name, “Tequila and Lime,” which also happens to be the title of a song by our Friday night friends.
Nearly every week during lockdown, we have cozied up in front of our big wall-mounted TV for “Quarantunes,” streamed on Facebook Live by Glenn Alexander, an awesome musician and all-around good guy, and his lovely and talented daughter, Oria, who graces us with her phenomenal voice and occasional playing of flute and turkey legs. Yes, I said turkey legs—you must press “play” and see it to understand.
Together, they are “Blue Americana,” and both Glenn and Oria (pronounced “oh-RYE-uh”) are equal parts gifted and goofy, and their weekly concert, staged from a table in their home kitchen, has helped us maintain humor and a sense of normalcy throughout the turbulence of the past year. We first met Glenn from his role as lead guitarist for Southside Johnny and the Asbury Jukes, a Jersey-based bluesy rock band that my husband has followed for about four decades. Not coincidentally, a Southside concert was the first date that Les and I had in 2015, though Les insists it wasn’t a date and maybe it wasn’t for him, but I still remember how he looked in black jeans that night, and how I wondered to myself, “why have I not noticed this before?” But I digress.
When COVID was still making early headlines, Les and I had gone to one of our last live music shows—a “Jukes” concert, just one night earlier than the Little River Band show I wrote about in my previous post, “Reminiscing.” Yep, for two consecutive nights, just ahead of the first COVID surge, we were nuzzled next to strangers in busy music venues. The reality of the virus obviously had not yet hit us. At the start of the Jukes concert, Southside Johnny strolled onto the stage with his shirt untucked and his usual sense of humor, telling the crowd not to get too close, because they had found the first “coronavirus person” in North Carolina, and he pointed to his left, directly at Glenn Alexander, who replied with his own swagger and wit, “I’m more of a Dos Equis person.” And then they rocked the house.
When we learned later that Glenn was streaming Facebook Live shows on Friday nights, it was a no-brainer—of course we would be watching, whenever we didn’t have plans. Which turned out, of course, to be the whole next year. Little did we know that these two—Glenn, with his virtuoso guitar skills and a side shot of tequila and lime, and Oria, with her sultry, soulful voice and adorable, unapologetic silliness, would become part of the family.
Glenn and Oria, we love and appreciate you! Here’s a delicious slice of “vitamin T” for you and Dr. Fauci!
1 stick (8 Tbsp.) salted butter, melted
1 1/4 cups finely crushed salted pretzels* (see notes)
2 Tbsp. coconut sugar (or regular sugar)
14 oz. can sweetened condensed milk
1/3 cup freshly squeezed lime juice, from about two large limes* (see notes)
Zest of one lime*
2 oz. (1/4 cup) 1800 Silver tequila*
1 oz. (2 Tbsp.) Grand Marnier orange liqueur*
8 oz. heavy cream, whipped
A few drops of green food coloring (optional)
The measurement of pretzels is after crushing, so you will probably need to crush about 2 cups of loose pretzels to get this amount. Crumbs should be small and uniform, but not as fine as powder. If you have any leftover crumbs, you can use them to garnish.
Use a microplane to remove the zest of one lime before you juice them, and it’s best to use organic citrus anytime you will be eating a portion of the peel. Here’s a tip for getting the most juice out of your fresh limes: microwave them on high for about 40 seconds. Cool until they are easy to handle, then roll under your hand on the counter before halving and squeezing them.
This time around, I used 1800 Coconut tequila, for a little extra tropical flavor. I have also used Cuervo gold tequila with excellent results, so use whatever brand is your favorite, but remember that with so many mixers in this pie, it is not necessary to use a top-shelf tequila. Save the really good stuff for Quarantunes!
I use Grand Marnier in my margaritas, so I have also used it in my tequila and lime pie. Use a splash of triple sec if you prefer or if it is what you have on hand.
Here we go!
Melt butter in a small saucepan. Use a fork to combine pretzel crumbs and coconut sugar into the butter. Press into a 9” freezer-safe pie plate, using the bottom of a small dish to compress the crumbs. Put this into the freezer for at least 20 minutes to firm up the crust while you make the filling.
In a large bowl, whisk together condensed milk, lime juice, tequila and triple sec. Stir in green food coloring (if using) and lime zest.
Use a spatula to gently fold in the whipped cream.
Pour mixture (slowly) into the chilled crust and chill or freeze until serving time. For a chilled pie, give it at least two hours in the fridge; for a frozen slice, freeze at least four hours, preferably overnight.
Place the pie plate in a shallow skillet filled with about an inch of warm (not hot) water, just a minute or two until the buttery crust is loosened enough to remove.
Top each slice with a dollop of additional whipped cream (spike it with Grand Marnier if you wish), a little lime zest and leftover pretzel crumbs.
The only thing I can think of to make a chocolate cheesecake better is a little bit of booze, and the only thing that can top that is to make it no-bake. Done and done. This easy, no-fuss dessert comes together quickly, and it doesn’t require gelatin or any special measures to set up firmly. Chocolate-flavored graham crackers provide a dark, flavorful base for this cheesecake, and the filling is sweetened cream cheese accented with a ton of chocolate and a wee bit of Irish cream liqueur. I’ve used My Dad’s Homemade Irish Creme, the same as we made at Christmastime, but if you want to make it super easy, make a quick run to the liquor store for a small bottle of Bailey’s.
I used a springform pan for this dessert, but I’ll bet you could also make it in a pie plate with sloped sides for easy serving. Garnish with a dollop of sour cream and fresh berries or a little bit of Jameson-spiked whipped cream. Or, do what we did and just dig in.
This is a wonderful, sweet finish to our St. Patrick’s Day celebration!
1 sleeve + 3 chocolate graham crackers
4 Tbsp. salted butter, melted
2 Tbsp. unsalted butter, melted (plus a bit extra to grease the pan)
Line the bottom of an 8” springform pan with parchment paper, cut to size. Rub unsalted butter on the parchment and sides of the pan. Break up the graham crackers into a food processor and pulse into rough crumbs. Pour in the melted butter and pulse a few times to combine. The mixture should look like wet sand. Press the crumbs into the bottom of the pan and up the sides about an inch. Refrigerate the pan for at least an hour to firm up the buttered crumbs.
10 oz. semisweet chocolate chips
6 oz. milk chocolate chips* (see notes)
8 oz. pkg. plus 1/2 of second pkg. full-fat cream cheese, room temperature
1/4 cup (superfine) caster sugar
1 1/2 cups heavy cream, room temperature
1/4 cup Bailey’s Irish Cream liqueur*
At our house, we really love the flavors of darker chocolate, but blending with milk chocolate is important for texture. Darker chocolate has lesser amounts of cocoa butter, and it can become gritty in recipes. To ensure the creamy, smooth texture that is a signature of cheesecake, it’s best to include some portion of milk chocolate.
Bailey’s Irish cream liqueur is the simplest thing to use in this recipe, but if you have time to make your own (using My Dad’s Homemade Irish Creme recipe), there’s an advantage to doing so. The homemade Irish creme is twice as thick (less watery), so I was able to incorporate two additional tablespoons of that crazy good flavor.
Here we go with a visual walk-through, and full written instructions are included at the bottom.
Bring a saucepan of water to a simmer. Place a heatproof bowl over the pan and add the semi-sweet and milk chocolate chips. I used a steamer insert in between, as an extra measure to keep the heating gentle. Do not let water or condensation into the bowl with the chocolate. Heat until chocolate melts, stir it smooth, then let cool slightly. I transferred the melted chocolate to a second bowl to cool it more quickly.
In a separate bowl, beat cream cheese with electric mixer until smooth. Gradually add caster sugar to the cream cheese, scraping down the sides as needed so that sugar is fully blended. The superfine sugar will dissolve pretty quickly.
Lightly whip heavy cream in another bowl until thickened, but not peaked. Stir in Irish cream.
Fold cooled chocolate into cream cheese mixture, then stir in the spiked whipped cream mixture.
Spoon or carefully pour the filling mixture into the springform pan over the chilled chocolate crust. Smooth the top, cover and chill at least two hours, preferably overnight.
To serve, run a hot knife around the edge of the cheesecake filling to separate it from the sides of the pan. Carefully release springform ring and transfer cheesecake to a serving plate. Cut into slices as garnish as desired.
“No tiramisu for me, because I don’t like coffee.” This was the reply I’d come to expect from my husband, Les, who definitely does not share my love for a freshly brewed morning cup of java. The classic Italian dessert has long been one of my favorites—its not-so-sweet flavor is perfect for my not-so-sweet tooth. But this issue of coffee has been a real problem for my tiramisu goals. I could make it for myself, of course, but then I would have to eat the whole thing (yikes), and I really wanted to find a way to make it enjoyable for both of us.
Tiramisu is traditionally made of delicate biscotti cookies that have been soaked in rum- or liqueur-spiked espresso, layered with a rich and creamy mascarpone custard and dusted with real cocoa powder. It is, essentially, an Italian version of an icebox cake, and with no baking required, everything about it works—except, for my husband, the darn coffee.
A few months ago, I couldn’t help noticing the ads that kept popping up in my Pinterest feed: “brews like coffee, benefits of cacao.”
OK, I thought, a coffee substitute that might give me an occasional break from the caffeine crashes that disrupt my sleep. So, without any specific intended purpose, I ordered some. I wasn’t blown away by the flavor of it on its own, and though it was interesting, I couldn’t see myself actually trading in my beloved dark roast coffee. Until the day it suddenly hit me: this brewed cacao might work in tiramisu!
As with several other recipes I’ve delayed trying, tiramisu has turned out to be remarkably simple. I leaned on the expertise of Ina Garten, the “Barefoot Contessa” whom I admire not only for her seemingly effortless cooking style, but also for her absolute devotion to her husband. She is always preparing special cocktails and favorite foods for Jeffrey, and I can relate. Ina’s recipe for tiramisu seemed simple enough, and it was very easy to cut the ingredients in half for a smaller portion for the two of us. I made several swaps—cacao for espresso, amaretto for rum, and cherry juice and preserves to flavor some of the mascarpone filling. But the technique and ratios of ingredients are the same, and it turned out perfect for our at-home Valentine’s Day celebration.
If you’re considering trying this little “pick me up” (it’s what tiramisu means in Italian), here are a few helpful things I learned along the way.
Tips for Tiramisu Success
Eggs are more easily separated while they are cold, but the yolks should be room temperature when you begin whisking for the recipe. The eggs are not cooked in this mostly-traditional recipe, and if you’re concerned about health risks from this, you can find pasteurized eggs in a well-stocked supermarket. They will allow you to stick to the recipe but with complete safety.
The mascarpone, like the eggs, should be room temperature for this recipe. If it is cold, it will clump rather than blend into the yolk mixture.
Brew extra cacao beverage (or espresso) than recommended in case you need it for dipping ladyfingers. The delicate cookies absorb the liquid very quickly, even when dipped for no more than five seconds, and it’s good to have a little extra on hand. This should be cooled to room temperature.
As with most recipes, it’s helpful to have all your ingredients, tools and dishes ready to go when you begin. Ina’s recipe recommended a 9 x 13” glass dish; I halved the recipe and used a 2.75 quart Pyrex dish that measured 8 1/2 x 7″. The recipe yielded six generous portions of tiramisu. With some fiddling, I think you could split the cookies and make it work in an 8 x 8″.
You probably need an electric mixer, either handheld or stand mixer, for this recipe. It would be difficult to properly whip the eggs and mascarpone by hand.
Finally, this dessert needs several hours in the fridge to set up properly, so plan accordingly.
3 egg yolks, room temperature (save the whites for your next omelet)
2 Tbsp. caster sugar* (see notes)
1/4 cup amaretto, divided
1 cup brewed dark roast cacao*, cooled
8 oz. mascarpone, room temperature
2 Tbsp. cherry juice
4 Tbsp. premium cherry preserves*
7 oz. (200g) package ladyfingers (biscotti savoiardi)
Double Dutch dark cocoa* for dusting between layers and top of tiramisu
Luxardo premium cocktail cherries, for garnish (optional, but fun if you have them)
Caster sugar is sometimes called “superfine” sugar, and I’ve chosen it for this recipe because it dissolves more readily than regular cane sugar.
The roasted cacao is made very similarly to coffee, and I prepared it in my French press. You can find the product I used online (just search it once on Pinterest and you’ll get ads for the rest of your life), or check with a local chocolatier to see if they have a similar product. Of course, you could also make tiramisu with espresso, as is traditional.
I made a midstream decision to fold cherry preserves into part of the mascarpone mixture, given that Valentine’s Day was already a chocolate-and-cherry kind of day. This brand is delicious, but a similar thick fruit spread would also work.
The Double Dutch dark cocoa powder is a King Arthur Baking product; it’s a 50-50 mix of regular Dutch-processed cocoa and black cocoa, which is very dark and somewhat bitter. It’s a richer color and flavor than most grocery store cocoa powders, but you could certainly substitute Hershey’s dark or any other cocoa.
I have pictures of my adventure, of course! See how it went, and keep scrolling for written instructions and a downloadable recipe for your files. 🙂
Prepare brewed cacao according to package instructions (or use espresso as instructed in a conventional tiramisu recipe. Combine brewed cacao with 2 Tbsp. amaretto in a shallow dish and set aside.
Using the whisk attachment for stand mixer, whip egg yolks at high speed until smooth and slightly thickened. Gradually add caster sugar while eggs are being whisked and continue until sugar is dissolved and the mixture is light, fluffy and lemon-colored.
Add cherry juice, 2 tablespoons of amaretto and mascarpone. Whip into egg mixture at low speed until the mixture resembles that of soft whipped cream.
Divide mixture into approximately half. Fold in cherry preserves to one half of mixture.
Sift cocoa over the bottom of glass baking dish.
Moving quickly, dip the ladyfingers (one or two at a time) into cacao-amaretto mixture, for no longer than five seconds. Arrange them in a single layer over the cocoa powder.
Spread the cherry-infused mascarpone mixture evenly over the ladyfingers, to the edges of the dish, and then sift cocoa over the layer.
Repeat with the remaining ladyfingers, topping the second layer with the remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least six hours, or preferably a full 24 hours ahead of serving.
At serving time, cut tiramisu into squares. Sift additional cocoa over the top of each serving and finish with a Luxardo cherry garnish.
You may be wondering if I’m a paid endorser for the products I spotlight on Comfort du Jour, and the answer is “no.” I do not receive money or products for my brand recommendations, and what that means for you is that you can count on me to give an honest opinion. If something changes, I will update my disclosures. Either way, you can still count on me to be honest in my recommendations, as I will only stand behind services and products I believe in. Fair enough? 😀
We all need options when it comes to breakfast, and so I’m sharing my tips for making a quick and healthy smoothie, regardless of the fruit and other fixings you have on hand.
What makes these smoothies “better” for better breakfast month?
They work two servings of fruit into the most important meal of the day.
They bend and flex to accommodate your favorite fruit, fresh or frozen.
You can easily swap out dairy for plant-based milk.
Your favorite protein powder will feel right at home in them.
They are quick, easy and portable for rushed-out-the-door mornings.
They satisfy your morning hunger and are friendly to a weight-loss diet.
They are super kid-friendly.
My magic formula for delicious and healthy fruit smoothies goes like this—something creamy, something packed with protein, some kind of fruit, maybe a juice, and optional special touches, such as coconut or spices. See what I mean? Flexible! I’ll give the full rundown of how I mix and match ingredients (and in what quantity), then I’ll share specifics of my favorites. Here we go!
about 3/4 cup
I usually choose plain Greek yogurt or kefir, a cultured dairy drink that is similar to buttermilk but tastes more like a drinkable yogurt. Regular yogurt is also an option, but I avoid the flavored ones and their crazy-high sugar content. Skyr is another good option—a yogurt-like product from Scandinavia. Two popular brands are Siggi’s and Icelandic Provisions. For a plant-based option, choose your favorite non-dairy yogurt substitute, but lean into the low-sugar or plain options. The fruit you add will bring plenty of sweetness to the party.
about 1/2 “scoop,” or approximately 1 heaping tablespoon
Choose your favorite powdered form—I like soy protein, but whey works very well in smoothies, and so does hemp or pea protein. Almost every protein powder I’ve purchased comes with a small scoop that is roughly 2 tablespoons, and I fill it halfway for a smoothie. I recommend a plain or unsweetened vanilla option. My husband, Les, likes the chocolate protein powder, but we have found it can be less versatile for matching with fruit. Chocolate and raspberry is great, but chocolate and peaches?—not so much. Vanilla helps us keep our options open.
total of about 1 cup
Yay—my favorite part! I like my smoothies to be icy cold and shake-like, so I almost always use frozen fruit, and especially bananas because of the creamy texture they provide. The greatest benefit to using frozen is that I don’t have to wait until the fruit is in season. It also saves multiple trips to the market for fresh fruit, or throwing away fruit that has gone bad. The fruits that work best for my homemade smoothies are peaches, bananas, pineapple, mango, cherries and any kind of berry (as long as you don’t mind their seeds). Fresh fruit works fine, of course. I don’t recommend citrus fruits, apples, melons or grapes, as their texture and water content would prevent them from blending well.
Juice or other liquid
1/4 to 1/2 cup, depending on other ingredients
This is helpful for blending the smoothie, but it may not be necessary if you use kefir, which is pourable. Greek yogurt is much thicker and would benefit from addition of juice, especially if you are using mostly frozen fruit in the smoothie. Other suitable liquids include milk, almond milk, coconut water or coconut milk.
small amounts of each
The mix-ins can be anything you like, but my favorites are unsweetened coconut (for texture and fiber), chia seed (for fiber and additional protein) and ginger (good for digestion) or another powdered spice, such as cinnamon. Sweeteners are not necessary, but if you must, may I recommend a teaspoon of honey or maple syrup? Anything but sugar, if you are aiming to keep them in the healthy column.
Ordering the layers:
It may seem inconsequential, given that the ingredients will be whirred into one mixture in the blender, but your smoothies will come together faster and more evenly if you layer the ingredients in a way that your blender can best mix them. You want the liquids and powders closest to the blender blade, so they can get a head start on mixing before the frozen stuff enters the game. The heavier ingredients, such as frozen fruit or ice, should be at the top, providing weight to keep the mixture moving downward for thorough blending. For a standard base blender, it might look like this:
My smoothie appliance is a bullet blender, which of course goes upside-down for mixing. So I layer my ingredients in reverse order, beginning with frozen fruit. When I flip the sealed blender cup onto the machine, I give it a minute to allow the liquids to run back to the blade area for more even mixing, leaving the frozen fruit at the top, where it should be.
Enough talk—let’s make a smoothie! Below are some of my favorite blends, and a list of ingredients I use for each of them. I’ve given the ingredients in order for a conventional blender. If you use a bullet-style blender, reverse the list order. Each combination yields a 12 oz. (340 g) smoothie.
Kefir, pineapple and spinach
I think of this smoothie as a power breakfast for all the nutritional benefit I get from it. Plus, the flavor is so delicious, it is a treat at the same time.
Ingredients: 3/4 cup kefir, 1/4 cup orange juice, 1/2 scoop soy protein powder, 1/2 teaspoon ground ginger, 1 tablespoon chia seed, 2 tablespoons unsweetened coconut, 1 medium handful baby spinach leaves, 1/2 cup banana chunks, 1/2 cup frozen pineapple bits.
Yogurt and banana-berry blend
This one feels very protective, with lots of antioxidant benefit in the red and blue berries.
Ingredients: 1 serving cup yogurt (I used coconut flavor skyr for this one), 1/4 cup blueberry juice (any juice or milk will do), 1/2 scoop protein powder, 1 tablespoon chia seed, 2 tablespoons unsweetened coconut, 1/2 cup frozen banana chunks, 1/2 cup frozen berry blend (with blueberry, raspberry, strawberry and blackberry).
Plant-based yogurt and mango
There are many great flavors of plant-based yogurt available, and this one was mango, so I played up the tropical flavors throughout the smoothie.
Ingredients: 1 serving cup plant-based yogurt, 1/4 cup orange juice, 1/2 scoop protein powder, 1 tablespoon chia seed, 2 tablespoons unsweetened coconut, 1/2 cup frozen banana chunks, 1/2 cup frozen mango chunks.
Peach cobbler smoothie
For this one, I soaked 1/4 cup rolled oats in 1/2 cup kefir overnight (in the fridge) and then built the smoothie in the morning. It’s an easy way to work some whole grains into your breakfast drink (because September is also “whole grains month”). From that point, the process was the same for layering and blending. You get the idea, right?
Ingredients: 1/2 cup almond milk, 1/2 scoop protein powder, 1 tablespoon chia seed, kefir-soaked oats, 1 tablespoon almond flour, 1 tablespoon unsweetened coconut, 1/2 teaspoon ground cinnamon, 1/4 cup frozen banana chunks, 1/2 cup frozen peaches.
If you love the idea of homemade ice cream but don’t feel like messing around with a cooked custard base, this recipe will be right up your alley. The cream cheese (or, in this case, mascarpone) gives it a luxurious, silky texture, but it comes together quicker without the extra, fussy step of tempering eggs and straining a custard. Greek yogurt helps lighten it up a bit without compromising the creaminess. The layers of fruit syrup and crushed graham crackers bring home all the memories of a fresh summer cheesecake.
I’ve broken the recipe into tasks over a couple of days, but you could easily start this in the morning and finish it the same evening. Just be sure you give the berries enough time to macerate, and the cream mixture time to thoroughly chill before freezing.
Not wild about strawberries? Feel free to swap them out in favor of another favorite fruit, but consider that some fruit might need to be cooked first. Blueberries and raspberries, to name two, aren’t as juicy as strawberries so they would need a little help getting there. I think fresh summer peaches would be amazing in this recipe—and, of course, cherries.
8 oz. mascarpone* or cream cheese
3/4 cup caster (super-fine) sugar*
1 cup heavy cream
1 cup whole milk
3/4 cup Greek yogurt* (plain or vanilla)
1 tsp. vanilla extract
1/4 tsp. almond extract
2 1/2 cups fresh organic strawberries*
1/2 cup light brown sugar
1 Tbsp. vodka* (optional for improved texture)
Mascarpone is an Italian-style creamy cheese, a bit denser and definitely silkier than regular cream cheese. It will lend an ultra-creamy texture to this ice cream which, unlike most of my others, does not begin with an egg custard. If mascarpone is not available in your market, use full-fat cream cheese (the brick kind) for similar result.
Caster sugar is sometimes called “super-fine” sugar. I’ve chosen it for this recipe because it is easier to dissolve in cold ingredients. In my custard-based ice creams, I use pure organic cane sugar, which I’m certain would not fare well in this recipe because we are not cooking the base.
Caster sugar is pure white and extremely processed (a quality that makes it practically against my religion), so it’s rare for me to use it at all. It’s also pretty expensive compared to most sugars. If you can’t find caster, put your regular sugar in a blender and grind it into as fine a powder as you can. Measure the amount after grinding. Otherwise, warm the milk called for in the recipe and dissolve your sugar into it, then cool completely before proceeding.
Because the mascarpone already has cream in it, I’m using less heavy cream than I normally would for ice cream. To make up the difference, I’ve opted for Greek yogurt, and the one I chose is vanilla with a touch of cinnamon, which I think is going to play really nicely against the strawberries. I’m always on the lookout for a twist, which typically leads me to develop favorite new recipes.
Unfortunately, strawberries top the 2020 “Dirty Dozen” list of potentially toxic produce items. Each year, the Environmental Working Group, a non-profit organization, issues a list of produce items most likely to be contaminated with pesticides and other questionable chemicals. You can learn more about it here, but in the meantime, choose organic strawberries whenever possible.
The vodka in this recipe is optional, and it does not affect the flavor, but it helps with the final texture of the ice cream, making it easier to scoop straight from the freezer.
Clean and hull the strawberries, and slice into pieces. I use an egg slicer for this task—it’s quick and simple, and I end up with uniform slices. Add the berries to a medium size bowl and stir in brown sugar. Give the berries time to fully macerate at room temperature, then put them in the refrigerator.
If you’re cool with having a pink-colored ice cream, feel free to skip this next step. I’ve decided this time around that I want to create a ribbon of strawberry syrup through the white ice cream, so I’m going over the top, even though it means I’ll add a day to my ice cream prep. Care to join me? Allow the strawberries to macerate overnight, then use a large mesh strainer to drain off the liquid and simmer it over medium-low heat until it is reduced by half and has the consistency of a thin syrup.
Allow the syrup to cool to room temperature, then return it to the fridge in a separate bowl from the drained berries.
In the bowl of your mixer, beat the mascarpone together with the caster sugar, milk and Greek yogurt until fully combined. Slowly beat in the heavy cream, taking care not to whip it too much. Add the vanilla and almond extracts. Transfer the cream mixture to a sealed bowl and refrigerate several hours until fully chilled.
Day two (or three, if you went down the rabbit hole with me on the strawberry syrup):
Stir the cream mixture to reincorporate all ingredients, as some separation will have occurred. You don’t need to whip it here—just mix or gently whisk until the mixture has a uniform, creamy appearance. If you didn’t make the strawberry syrup, drain the berries at this point and blend their liquid into the cream mixture.
Pour the cream mixture into the ice cream machine and mix according to manufacturer’s instructions. Mine takes 20 to 25 minutes to freeze. For the final few minutes of freezing, spoon in the strained strawberries (and vodka, if using), allowing them to blend in before adding another spoonful, and repeat until all strawberries are used.
Place the graham crackers into a paper or zip top bag, and gently crush them with a rolling pin or the bottom of a bowl or measuring cup. I didn’t want it to be fully crumbs—try to keep a few bits of the crackers for texture in the finished ice cream.
Layer the ice cream in an insulated container, beginning with ice cream, then staggered layers of reduced syrup ribbon (if using) and graham crumbles. Finish with the leftover fine crumbs. Cover the container and freeze at least 4 hours until firm.
Just for fun, and because we had already licked the bowl, the spoon and the ice cream maker paddle, I gathered up the dregs that freeze hard to the freezer bowl and made miniature ice cream sandwiches with a couple of graham crackers. They were not the prettiest things, but it was a delicious taste test!
In case you haven’t tried them (or maybe even heard of them), hearts of palm are exactly as the name implies—the inner core of a palm plant. For whatever reason, you don’t often see them on restaurant menus, unless you’re in a swanky place with chandeliers and linen napkins and one of those servers who is compulsively whisking the crumbs off your table. I first learned of them during my tenure as a part-time catering kitchen helper, and though I didn’t mind hearts of palm, I have largely ignored them.
There’s nothing terribly exciting about hearts of palm on their own—they’re neither strong in flavor nor impressive to look at. They’re just slender, creamy white-colored stalks which you might occasionally find playing a background role in a salad. But ever since I spotted a faux crab cake recipe on Pinterest, where hearts of palm stood in for crab, I’ve had it in my mind to give them a starring role in a vegan version of ceviche, and you know what? It works!
Ceviche is traditionally a tropical appetizer type of dish, centered on raw fish cured with citrus juices, and it is usually flavored up with some combination of onions, hot peppers, cilantro and avocado. But this is a Kentucky Derby party, so we are putting a classy twist on those ingredients, serving it up salad style, and swapping out the tropical notes for fresh spring flavors—cucumber and mint. Along the way, I’ll show you some of the easy tricks I learned from my catering mentors for making a dish prettier—which, obviously, also makes it tastier. Enjoy!
1/2 large pink or ruby red grapefruit, cut into sections, reserve juice Juice of 1 fresh lime, divided 1 tsp. Dijon mustard 1 tsp. sugar* (see catering tips) 1/4 cup (4 Tbsp.) extra virgin olive oil (mild flavor) 2 Persian cucumbers, peeled* and cut lengthwise, then sliced into half moons 1 can (14 oz.) hearts of palm, chilled in fridge 2 Tbsp. finely chopped red onion 1/2 small, firm avocado Mixed baby greens or leaf lettuce Chopped parsley and mint leaves for garnish
Section your grapefruit by cutting in half crosswise, then running a knife first around the outside edge of one half, then up close to each side of the section membranes. Spoon out the sections into a medium bowl and strain the remaining grapefruit peel over a measuring cup to save all the juice. Wrap the remaining grapefruit half and save it for another use.
Juice 1/2 of the lime, and add about 1 Tbsp. of the reserved grapefruit juice. Whisk in Dijon mustard and salt and pepper to taste. Add olive oil in a stream, whisking constantly, until dressing is thick and emulsified. If your olive oil is very robust, substitute something neutral—avocado or canola oil would be good.
Cut the avocado in half, carefully split the halves apart and use a paring knife to cut a crosshatch design into the flesh, then spoon around the edges to release the avocado pieces into the bowl with the grapefruit pieces. Immediately squeeze the remaining half of lime over the avocado to prevent browning. Squeeze any remaining lime juice into the dressing.
Drain hearts of palm. Blot dry on paper towels, cut lengthwise into quarters, then slice into 1/2” pieces and empty into a medium bowl with red onions, grapefruit sections, cucumbers and avocado pieces.
Pour dressing over hearts of palm mixture and gently fold with a rubber spatula to coat the salad with the dressing. Don’t stir the mixture, lest you reduce the avocado and hearts of palm to a mushy mess. Refrigerate up to an hour before serving a generous spoonful of “ceviche” atop a mound of mixed greens, and garnish with the chopped parsley and mint. If you happen to have some of my grandmother’s beautiful Depression glass fruit bowls, use those!
If you’re making the cucumber or mint simple syrups for the Kentucky Derby Sips recipes, substitute a couple teaspoons of that for the sugar here. When you repeat a flavor across different elements of your meal, it’s called “echoing,” and it helps tie things together in your senses. You don’t want to go overboard, of course, or everything will taste the same. But here, it will be cool and refreshing, a contrast to the rich hot browns, and in harmony with your Sparkly Britches or Kentucky Love Child (you can’t imagine how goofy it feels to write that sentence). If that last sentence didn’t make sense to you, please circle back and check out my post for fun Kentucky Derby Sips!
This weird looking little thing is one of my favorite tools for creating a prettier presentation. You should get one of these.
A garnish zester can be used in a couple of ways—a quick scrape of a lemon with the five tiny holes produces tiny shreds of zest, and in this recipe, I’ve used the channel blade to strip away part (but not all) of the cucumber peel. It’s also fine to peel the whole thing, but I think this elevates the look of the pieces. In hindsight, I could have also prepped some of the grapefruit zest for the top of the salad. Next time!
The bed of baby greens is edible of course (everything you put on a plate should be, including flowers), but it also serves two other purposes—visually, it’s prettier than the salad in a bowl by itself, and the lettuce also allows excess dressing to run underneath, which keeps your salad from getting mushy.
If you’re serving a salad for a crowd (Have hope—one day we will meet again this way!), consider a platter rather than a bowl. Line it with greens, as suggested for single serving on this recipe, and spoon the mixture over the leaves. It’s an easy way to really show off the pretty dish you’ve made and gives the impression of a larger dish. (Don’t forget to use a clean damp towel to tidy up the platter!)