Green Gazpacho Shooters

It isn’t easy being green—unless you happen to be this gazpacho! I know, you’ve probably only seen gazpacho in shades of red, and perhaps with a few green bits of pepper or scallion on top. But when I visited our farmers’ market last weekend, I discovered that most of the tomato vendors had sold out. That is, until I spotted these beauties at a booth near the back.

In the end, I was glad that all the red ones were sold out!

The grower assured me that these little gems were indeed ripe, and as sweet as any other baby tomatoes. I don’t remember the variety of the tomato (artisan-something-or-other), but I figured it would be, at the very least, a fun twist on the chilled summer soup I planned to serve at our 3rd of July shindig. I picked up some fresh spring onions and a few yellow tomatoes, too, figuring they would help supplement my gazpacho with garden-fresh goods. The soup wouldn’t be red, but it would be interesting, and I was committed to using farmers’ market ingredients as much as possible.

That raises an important point about shopping local and eating with the seasons—it puts you at the mercy of the harvest, and you either go with the flow or go hungry!

I consider every trip to the farmers’ market to be a treasure hunt!

Fortunately, nobody went hungry at our house that evening, and this easy appetizer was the first thing we shared to get the party started. My instinct was to serve the gazpacho as “shooters,” a quick and simple starter that could be prepped ahead and served, sans silverware, as guests arrived. And I could have served them that way, if I had left off the delicate cubes of yellow tomato, cucumber and avocado, but those made the cups so much prettier, even if we did need to hand out spoons! An additional “garnish” of roasted paprika-dusted shrimp made the shooters substantial enough to hold everyone over for the feast that would come off the grill later.

This was a fun way to welcome guests with a fresh taste of summer!

This recipe was very easy to make (gazpacho always is), and I prepped everything but the shrimp a day ahead, which worked well because gazpacho flavors really develop overnight. Step one was to strip the skins off the tiny tomatoes—you don’t want to put those in the processor, unless you like little bits of peel sticking to your teeth. For this task, I did a quick blanch-and-shock treatment. Bring water to a boil in a pot, and prepare a separate bowl filled with ice water. Cut an “x” on the bottom of each tomato to give the peel an easy place to break. Gently lower the tomatoes into the boiling water, a few at a time, and only for about a minute, and then immediately scoop and transfer them into the ice water. This immediately stops the cooking process, shocking the tomatoes so that the peels can be easily stripped away.


I repeated the process with the larger, yellow tomatoes, which I took time to de-seed first (I kept the seeds for another purpose). I held back the flesh of about half a yellow tomato to use later for garnish, and the rest went into the large bowl of my food processor with the little green tomatoes. A few of them had tougher stems, which I cut off, but most of them were tender enough to toss into the mix.

I haven’t shared much about my processor yet, as I’m still learning all the bells and whistles, but I promise I’ll give it a proper introduction soon. For now, I’ll say that it is quite large (14-cup capacity) and it has a cool “Blendermix” ring that is designed to keep the bowl contents in check when you puree ingredients. I love this because it eliminates the need to stop and scrape down the bowl during mixing. Less work for me is never a bad thing!


When I was satisfied with the smoothness of the tomatoes, I tossed in most of a peeled and seeded, cut-up cucumber (I reserved part of it for a topping), a chopped spring onion and about half of a chopped jalapeno. If you like heat, you can leave the seeds in the jalapeno for a bigger bite. I stripped them out to accommodate guests who may not enjoy heat as much. It’s always easier to add spice than to take it away! Depending on how much texture you want in your gazpacho, you could either pulse in these extra goodies or puree the dickens out of them. I went with plan B and whizzed it up nice and smooth, then transferred the soup to a pitcher bowl and stirred in a splash of red wine vinegar and a quick swirl of good, extra virgin olive oil (Spanish, of course).


Gazpacho is best when it has had some time to “relax” in the refrigerator, so at that point, I covered the pitcher bowl and chilled it overnight. Remember the yellow tomato I set aside earlier, and the last bit of cucumber that didn’t get pureed? My intention was to use them as a garnish/topper on the gazpacho at serving time, so I sprinkled them with salt and combined them in a small bowl that also went into the refrigerator. A little bit of texture on top of the gazpacho would add visual interest and something to tantalize the taste buds on those first few bites.

Even the yellow tomato was so juicy! I reserved the seeds and excess juice for another purpose.

To serve the gazpacho, divvy it up into cute little cups or glasses. We did this an hour or so ahead of our friends’ arrival to save time and last-minute fussing, then tucked them back into the fridge. Top each cup with a few cubes of the reserved tomato-cucumber mixture, and a few cubes of fresh avocado. If you wish to garnish with the roasted shrimp, check out my previous post for Bloody Mary Shrimp Cocktail—the process was the same, but for this gazpacho recipe, I tossed the shrimp with a little bit of salt, garlic powder and sweet Spanish paprika.


This green gazpacho was a perfect starter for the summer meal to come from the grill. It was light, flavorful and very refreshing, and though it was a simple course—from its short list of ingredients to its ease of preparation—everyone loved it so much, they were still talking about it as we hugged our goodbyes.

It doesn’t get much sweeter than that!

Green Gazpacho Shooters

  • Difficulty: average
  • Print

This easy green gazpacho can be made ahead in half an hour and is terrific as a starter course for a summer meal off the grill! This recipe requires a food processor, or it can be made in a blender, though you may need to process the tomatoes in batches.

Ingredients

  • 2 dry pints of ripe baby tomatoes (green or otherwise)
  • 3 smallish yellow tomatoes (one will be reserved to chop for topping gazpacho)
  • 1 spring onion or small sweet onion, rough chopped
  • 1 large cucumber, peeled and quartered with seeds removed (reserve a chunk of this for topping)
  • 1/2 medium jalapeno, rough chopped (use the seeds if you like it hot)
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. good quality, extra virgin olive oil (preferably a Spanish, fruity variety)
  • 1/2 ripe avocado, cubed (this will be a garnish at serving time; do not add it to the blended gazpacho)
  • Roasted paprika-dusted shrimp, optional for garnish (cooking instructions included in note below)

Directions

  1. Bring a pot of water to boil and fill a separate, large bowl with ice water.
  2. Wash all tomatoes and use a paring knife to cut a small “x” on the bottom of each.
  3. Carefully lower the tomatoes (a few at a time) into boiling water, and turn them a few times until the peels begin to loosen. This will only take about one minute, unless the tomatoes are less ripe. Scoop them out and immediately transfer them to the ice water bowl, taking care to fully submerge them. Repeat until all tomatoes have been blanched and shocked.
  4. Drain the tomatoes of excess water and transfer them to the bowl of a food processor, fitted with the large blade. Season with salt and pepper. Pulse a few times to break up the large pieces, and then process continuously until the tomatoes are pureed to a smooth consistency.
  5. Add the cut-up onion, cucumber, and jalapeno to the processor. Pulse, then puree continuously to desired consistency.
  6. Stir in the vinegar and olive oil. Adjust salt and pepper to taste. Transfer gazpacho to a pitcher bowl and refrigerate several hours or overnight.
  7. Dice the reserved yellow tomato and cucumber into bite-sized bits. Sprinkle with salt and pepper. Combine these in a bowl and refrigerate to use as a garnish on the soup.
  8. To serve, divide the gazpacho into cups and top with reserved tomato and cuke bits, plus roasted and chilled paprika shrimp (below).

These paprika-spiced shrimp are very simple to make, and you may prep these up to a day ahead. Be sure to give them enough time to chill completely in the fridge before serving time.

Ingredients

  • 12 to 16 shrimp (enough for two shrimp per gazpacho serving)
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. Spanish sweet paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • several twists freshly ground black pepper

Directions

  1. Preheat oven to 400 F, and line a baking sheet with parchment paper.
  2. Peel and de-vein shrimp, keeping tails intact for presentation. Pat dry with paper towels.
  3. Add shrimp to a zip-top freezer bag. Drizzle in olive oil and add seasonings. Seal and shake to evenly coat the shrimp with seasonings.
  4. Arrange shrimp on baking sheet. Roast for about 6 minutes, or until shrimp are just barely opaque. Remove from oven and arrange in one layer on a plate. Place the plate directly into the fridge or freezer for a few minutes to stop the cooking process. Transfer to a covered container and keep chilled until ready to serve.



Reduced-Guilt Vanilla Ice Cream

I’ve been trying to “lean in” to some positive lifestyle changes, to better care for my body after the less-than-ideal results of my recent bloodwork. What I have realized is that I have no problem adjusting my cooking to suit the health and dietary concerns of others, so I have the knowledge and ability to do it for myself. But taking care of me is something I have never been as good at, so this has been an important exercise for many reasons. The biggest bummer about this recent “watch what you eat” recommendation is, well, the timing.

The doctor meant no harm, I know, but his admonition to “cut back on fat intake” is not exactly what I want to be thinking about on the first day of National Ice Cream Month! As much I’d like to put my fingers in my ears and sing, “la-la-la-la-la,” I realize that doing so will only come back to bite me. If I put off getting healthier until August, I would only find an excuse to put it off until September, and so on. I gained a little more than 15 pounds since the COVID pandemic began, and that is not OK. My cholesterol numbers are “mildly elevated” for the first time ever, and to get a handle on that quickly, I am taking a new approach wherever I can, starting right here with my favorite summer treat.

My goal with this ice cream was to whittle back the fat content without losing all the creamy, indulgent texture that makes ice cream so enjoyable. I remember back in the day, my grandmother occasionally had something called “ice milk” in her freezer, and it was boring at best. A treat is only a treat if it satisfies—what I wanted was the best of both worlds, and friends, I think I have cracked the code.

Serve this luscious ice cream by itself, or as a creamy pairing to cobbler, pie or cake!

I’m not going to claim that this ice cream is health food—it isn’t. But it does have lower overall fat than my usual sweetened condensed milk base and it was so easy to make, with only a few ingredients and an ice cream machine. This condensed milk style of ice cream was already on the fast track to becoming my go-to base recipe—it requires no eggs or cooking, after all—but now that I know that it can be lightened up and still be this delicious? Game over, and everyone wins!

A few easy swaps from my usual no-egg ice cream base, and it turned out terrific!

The first swap I made was the condensed milk itself—I opted for the fat-free version of this shortcut ingredient, figuring that the thick, syrupy texture would hold its own in the absence of the milkfat, and I was right. For extra body, I blended in a small container of Greek yogurt, which only added 3 grams of fat. Half and half was swapped in for the usual cup of heavy cream, which saved more than 50 grams of fat in the whole batch. And a half-cup of light whipping cream, which is decadent but still lighter than heavy cream, contributed a bit of silky richness. Here’s how easy it was to make:


In case you’re wondering—no, your eyes are not fooling you; the condensed milk was more beige than cream-colored. I did a little research into this, and it turns out that canned milk can change to a tan color if it has been stored in warmer temperatures, but it isn’t a problem unless the can is bulging, or the milk has visible signs of spoilage (I checked the Eagle brand website to be sure). Mine was fine, and I actually appreciated the color, which lent a visual richness to my reduced-guilt ice cream. It was almost the same color as if I had used a high-fat custard base recipe. Were the substitutions enough to make a measurable difference in the fat content? I wasn’t sure yet, and frankly didn’t want to know the impact of my choices until after I tasted it.  


A generous tablespoon of real vanilla paste gave my ice cream the deep homemade flavor I crave. When my base was all mixed together (which only took FOUR minutes!), I covered it and sent it to the fridge to be completely chilled. No matter what ingredients you put into an ice cream, you want it to be really cold before you add it to an ice cream machine, churning it up into a frosty treat.


The recipe finished as easily as it started. I poured it into my ice cream machine and churned for 25 minutes, then transferred it to an insulated container and held my breath, hoping that my substitutions would not sabotage my desire for a rich, creamy treat.

According to my calculations, and based on the actual product nutrition labels, this version of ice cream is almost exactly 50% lower in fat than the other, with less than 7 fat grams per serving!


Friends, it’s going to be a great summer! I’ll have more fun ice cream recipes to share during National Ice Cream Month.

Happy 4th! 🙂

Reduced Guilt Vanilla Ice Cream

  • Servings: 8
  • Difficulty: easy
  • Print


A few simple ingredient swaps resulted in this creamy, indulgent ice cream that just happens to be half the fat of a regular condensed milk ice cream recipe.

Ingredients

  • 14 oz. can fat-free sweetened condensed milk
  • 5 oz. container Greek yogurt (2% works great)
  • 1 cup half and half
  • 1/2 cup light whipping cream
  • 1 Tbsp. real vanilla paste (or 2 tsp. real vanilla extract)

Directions

  1. In a large pitcher bowl, whisk together the sweetened condensed milk and Greek yogurt until evenly combined.
  2. Stir in heavy cream and half and half, whisking to blend after each addition.
  3. Stir in vanilla paste. Cover and chill the mixture for at least two hours.
  4. Whisk mixture just before freezing, to reincorporate any ingredients that have settled. Freeze in ice cream machine according to manufacturer’s instructions.
  5. Transfer to insulated container and place in freezer to firm up.

Because this ice cream is lower in fat than most, it’s best to consume it within 4 to 5 days. Longer storage results in a slightly icy texture.



Pumpkin Spice Tiramisu

If I told you that you could serve up a pumpkin spice dessert for Thanksgiving that was creamy, indulgent, no-bake, no-cook and easy to prepare ahead with no special tools—well, you’d probably think I was lying or, at least, overpromising, right? But the proof is right there in the picture, and this tiramisu achieves all of that and then some.

As I surmised when I made the chocolate-cherry tiramisu at Valentine’s Day this year, the classic Italian dessert is basically a dressed-up version of an ice-box cake. Layers of sweetened mascarpone cream and espresso-soaked delicate ladyfingers are accented with a hint of rum or brandy, and dusted with pure cocoa for a chocolate-y finish. I am a huge fan of tiramisu, and I enjoyed it most recently in its traditional Italian style when my friend, Peg, and I traveled up to West Virginia and Ohio for the Fiesta Factory tent sale.

But I came home thinking, “why couldn’t I give this scrumptious dessert a little Thanksgiving twist?” And so I did. Note that I have made several substitutions from a typical tiramisu recipe:


The recipe is made with raw egg yolks, so if you have health concerns about that, I’d encourage you to seek out an eggless or cooked egg recipe, or perhaps consider using pasteurized eggs. Also, planning ahead is more of a requirement than a convenience, as tiramisu improves after a 24-hour setup time. If you’re going to try the recipe for Thanksgiving, you might want to make it a couple of evenings ahead.


Ingredients (6 generous servings)

3 egg yolks, room temperature*

2 Tbsp. maple sugar (or use superfine if you can’t find maple)

8 oz. tub mascarpone, room temperature

5 Tbsp. Trader Joe’s pumpkin butter*

1 tsp. real vanilla extract

4 Tbsp. Pumking whiskey, divided* (see notes)

1 1/2 cups brewed light roast cacao with cinnamon*

7 oz. package ladyfingers (this might be labeled as biscotti savoiardi)

2 Tbsp. maple sugar, mixed with 1/4 tsp. ground cinnamon and 1/4 tsp. pumpkin pie spice


*Notes

The egg yolks should be room temperature for this recipe, but it is easier to separate the eggs when they are cold from the fridge. Save the whites for your weekend omelet.

If you don’t have access to a Trader Joe’s store, any other brand of pumpkin butter will work just fine. Homemade would be even better!

I found the Pumking Whiskey completely by chance when my husband and I traveled through New Jersey and Connecticut at the end of summer, and it’s a real treat. Distribution from this craft distillery is limited, but readers in the northeast U.S. should have little trouble finding it. Otherwise, go with spiced light rum, or perhaps even Frangelico.

My first impressions of the Crio Bru brewed cacao were only so-so, but I’ve grown to really enjoy this as an occasional alternative to coffee. Since the time I first discovered the company, it has added an array of new seasonal flavors, and the cinnamon is one of my favorites. It’s a limited edition that is currently only available in a sample pack, but the company just added another flavor—you guessed it, pumpkin spice!

I made this in a Pyrex dish that measures 8 ½ x 7” inches, but I’m sure you could also make this recipe work in an 8 x 8” dish. Or double the recipe and use a 9 x 13.

It helps to have an electric mixer (either stand or handheld) to make this dessert, but it can also be done with a whisk and a good strong arm. 🙂


Instructions


  1. In a mixing bowl or the bowl of a stand mixer, whip eggs until they are smooth. Gradually add maple sugar and continue whipping until all sugar is dissolved into the yolks.
  2. Add mascarpone into the bowl and blend on low speed until the mixture is evenly mixed, smooth and glossy. Fold in 2 Tbsp. of the Pumking whiskey, plus the pumpkin butter and vanilla extract.
  3. Using a mesh sifter, sprinkle about half of the maple-spice mixture into the baking dish.
  4. Combine brewed cacao and remaining Pumking whiskey in a flat bowl. Carefully dip the ladyfingers, one at a time, into the liquid. Turn only twice before arranging the cookies in the dessert dish. I have learned that it is very easy to make the ladyfingers soggy, so err on the conservative side. Repeat until you have a complete single layer of ladyfingers in the dish.
  5. Carefully spread half of the pumpkin-mascarpone mixture over the ladyfingers, smoothing it all the way to the edges of the dish.
  6. Repeat with the next layer of ladyfingers, top with the remaining mascarpone mixture, and sprinkle the top with the remaining maple-spice mixture. Cover tightly and refrigerate at least 24 hours before serving.

Delicious, even on a Chinet plate!


Tangy Apple Cole Slaw

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.


Ingredients


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


*Notes

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.


Instructions

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.




Tequila & Lime Pie

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.

The tequila and lime pie is especially good when served frozen!

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.

Glenn Alexander and Oria, with Dr. Fauci! 🙂

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.

Check out Glenn and Oria on Facebook Live!

If you are on Facebook, please check them out this Friday night. Because if Glenn and Oria are in your living room at the same time they are in our living room—well, that’s almost as good as being together. 😊 You can also check out their shows after live-streaming, on Glenn’s YouTube Channel.


Glenn and Oria, we love and appreciate you!
Here’s a delicious slice of “vitamin T” for you and Dr. Fauci!

We feel fine, with our tequila and lime!

Ingredients

Crust:

1 stick (8 Tbsp.) salted butter, melted

1 1/4 cups finely crushed salted pretzels* (see notes)

2 Tbsp. coconut sugar (or regular sugar)

Filling:

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)

*Notes

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!


Instructions

  1. 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.
  2. In a large bowl, whisk together condensed milk, lime juice, tequila and triple sec. Stir in green food coloring (if using) and lime zest.
  3. Use a spatula to gently fold in the whipped cream.
  4. 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.

To serve:

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.


Irish Cream Chocolate Cheesecake

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!

The filling is smooth, creamy, silky, dreamy. It is reminiscent of a mousse, but richer!

Ingredients

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.

For best results, measure out your refrigerated ingredients ahead of time and allow them to come to room temperature before you begin.

Cheesecake filling:

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*

*Notes

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.

Instructions

Here we go with a visual walk-through, and full written instructions are included at the bottom.

  1. 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.
  2. 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.
  3. Lightly whip heavy cream in another bowl until thickened, but not peaked. Stir in Irish cream.
  4. Fold cooled chocolate into cream cheese mixture, then stir in the spiked whipped cream mixture.
  5. 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.
  6. 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.

It’s a boozy little slice of Irish heaven.

Want to make it?



Chocolate-Cherry Tiramisu

“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.

Chocolate and cherry together, my valentine’s favorite! The unsweetened flavor of the brewed cacao was a perfect stand-in for the espresso, and I will definitely make this again!

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.

Adapted from:
Barefoot Contessa | Tiramisu | Recipes

Ingredients

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)


*Ingredient Notes

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.


Instructions

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. 🙂


  1. 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.
  2. 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.
  3. 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.
  4. Divide mixture into approximately half. Fold in cherry preserves to one half of mixture.
  5. Sift cocoa over the bottom of glass baking dish.
  6. 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.
  7. Spread the cherry-infused mascarpone mixture evenly over the ladyfingers, to the edges of the dish, and then sift cocoa over the layer.
  8. 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.
  9. At serving time, cut tiramisu into squares. Sift additional cocoa over the top of each serving and finish with a Luxardo cherry garnish.


Want to give it a go?


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? 😀


Healthy Breakfast Fruit Smoothies

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!


Something Creamy

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.


Something Protein-y

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.


Something Fruity

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.


Special mix-ins

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.


Want to print these “better breakfast” recipes?


Strawberry Mascarpone Ice Cream

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.

In a bowl, off the spoon, in a cone. However you take it, this ice cream is delicious!

Ingredients

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)


*Notes

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.

From top, clockwise: pure organic cane sugar, fine organic cane sugar, caster sugar.

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.

This time, I did not add the vodka at the end, and I can feel the difference as this ice cream is very solid.

Instructions

Day one:

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.

After reducing, I have about 1/3 cup of strawberry syrup– more than enough to create my “ribbon.”
If there’s enough left over, I’ll drizzle it over the first serving of ice cream!

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.

The strawberry syrup pushes this treat right over the top!

Want to print this recipe?


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!


Hearts of Palm Citrus “Ceviche”

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.

Until now.

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!


Ingredients

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


Instructions

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!

On a bed of baby greens and spinach, this is so pretty.

*Catering Tips

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!)

A professional would never leave drips on the plate. Be a professional. 🙂

Want to print this recipe?