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Roasted Strawberry Buttermilk Sherbet – the perfect summer dessert!

Posted on July 3, 2014 by Kelley

Did you know that July is National Ice Cream month? I do not need a specifically designated month to celebrate my love of ice cream. I have always had an intense love of ice cream, and I like to enjoy it all year round. Even in the dead of winter, I will get a hankering for the stuff and drag out my ice cream maker to whip up a batch. With this particularly chilly winter, and while being pregnant, I discovered a warm way to enjoy ice cream: the Oberweis latte. That’s right, they make them with ICE CREAM! So creamy and delicious. Definitely not a post-baby indulgence while I’m trying to get back into shape though!

Since owning an ice cream maker, I’ve come a long way in my ice cream making abilities. I used to be a little put off by recipes with egg yolks, but now I have a go-to base recipe that I use to whip up batches in no time. The creaminess you get from using eggs in your ice cream base just does not compare with those quick recipes I used to use!

This recipe does not require you to cook any egg yolks, but you do have to take that extra step to roast the strawberries. It is so worth it though! The sweetness of the strawberries pairs perfectly with the tang of the buttermilk. And although, sherbet isn’t technically ice cream, this recipe is good enough to celebrate with!

Roasted Strawberry Buttermilk Sherbet, adapted from Epicurious

Roasted Strawberry Buttermilk Sherbet

Ingredients

4 cups strawberries (about 1 pound), hulled, halved or quartered if large
1 cup sugar
1 tsp vanilla bean paste (or vanilla extract)
1 1/2 cups buttermilk
1/3 cup Greek yogurt
Pinch of kosher salt

Instructions

Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan, toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

Puree berries, buttermilk, yogurt, vanilla, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.

https://www.theculinaryenthusiast.com/2014/07/03/roasted-strawberry-buttermilk-sherbet-the-perfect-summer-dessert/

Posted in Desserts, Recipes | Tagged ice cream, national ice cream month, recipe, sherbet, strawberry | Comments Off

Turkey Club Burgers with Homemade Pretzel Buns to celebrate the first weekend of summer!

Posted on June 20, 2014 by Kelley

Summer is for grilling, and since this is the first official weekend of the summer I wanted to share a recipe that you can throw on the grill. I will try to find a way to grill anything, if it means I don’t have to use the stove. My husband would be especially happy if I found a way to not use the oven during the summer, but I can’t give up baking just because it’s warm outside! I’ll admit, the oven can heat up our house a whole five degrees or more sometimes, but isn’t a freshly baked loaf of bread or batch of cookies worth it?! I’ll tell you what is also worth it – homemade pretzel buns for your burgers. I used this recipe from King Arthur Flour, who is generally my go-to site for any yeast bread. Their recipes rarely let me down! I am of the thinking that any sandwich is better on a pretzel roll, so when I saw this burger recipe, I decided that it could only taste better on a fresh-baked pretzel roll.

This burger recipe is adapted from Bobby Flay’s Burgers, Fries, and Shakes. Makes 4, 8 oz burgers.

Turkey Club Burgers

Ingredients

For the burgers:
8 strips bacon, cooked
1 1/2 pounds ground turkey, 85 or 90 percent lean
Kosher Salt
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 pretzel buns, or buns of your choice
1 large ripe beefsteak tomato, sliced
1 ripe avocado, sliced
Romaine or leaf lettuce, dressed (recipe below)
For the dressing:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil

Instructions

For the burgers:

Form the meat into 4 (8-ounce) burgers, and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with sliced tomato, avocado, 2 slices of bacon and some of the dressed lettuce. Cover each burger with the bun tops and serve.

For the dressing:

Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

https://www.theculinaryenthusiast.com/2014/06/20/turkey-club-burgers-with-homemade-pretzel-buns-to-celebrate-the-first-weekend-of-summer/

Posted in Main Courses, Recipes, Sandwiches | Tagged avocado, bacon, bobby flay, burger, grilling, turkey | Comments Off

Rhubarb Scones

Posted on June 10, 2014 by Kelley

I have always loved rhubarb. Just rhubarb though. There’s no need for strawberries to enter into my rhubarb’s life. I’ll take a slice of straight up rhubarb pie over a strawberry-rhubarb mix anytime. That tartness works perfectly in baked goods, but also has its place in savory recipes and even cocktails!

This is a pretty easy scone recipe. It is nice that you can make most of it in the food processor too and not get your hands all dirty. Don’t mix the rhubarb in there though, or your chunks of fruit will be too small. You want a nice, hearty chunks of fruit when you bite into these scones. Rhubarb season is almost coming to an end, but you’ll probably find it at farmers markets and well-stocked grocery stores through the end of June.

These scones will keep for a few days, but I find that scones in general usually taste best on the day they are made. If you are making them ahead of time, freeze the unbaked scones and then cook from frozen.

Rhubarb Scones, adapted from Food 52

Rhubarb Scones

Ingredients

3 stalks rhubarb
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup granulated sugar
2/3-3/4 cups heavy cream (depending on the weather)

Instructions

Preheat oven to 425.

Slice rhubarb stalks 1/4-1/2" thick. Toss with 3 tablespoons of the sugar and set aside.

Combine flour, baking powder and salt together in large bowl or bowl of food processor. Cut butter into flour with food processor until butter is the size of small peas. Blend in 1/4 cup of the sugar. Blend in cream until a soft dough forms. (note: you may need to add more than 2/3 cup if the dough isn't coming together, or during drier weather) Fold in the rhubarb.

Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar. Arrange on a cookie sheet lined with parchment or a Silpat and bake for about 20 minutes or until lightly browned on top.

https://www.theculinaryenthusiast.com/2014/06/10/rhubarb-scones/