I am going to make this post quick, because here in NY, we are in serious panic mode. The entire subway system is being closed down tomorrow in preparation of Hurricane Irene, and parts of the city are already being evacuated. I have to admit, I’m a little scared. But before I start nailing boards to the windows, I want to share with you my final strawberry recipe before the weekend.
1.5 cups sliced strawberries
1 package of silken style tofu
1/4 cup brown rice syrup or maple syrup
dash almond extract
Put all the strawberries into your large Magic Bullet cup and blend until smooth. Then, add the remaining ingredients and process until the mixture is light and creamy.
Transfer the mousse to a glass bowl, cover, and chill for 1 hour.
Yields about 2 cups! Enjoy with a friend!
It’s only Wednesday, and already this week is totally topsy-turvy! For one, I (and many other New Yorkers) experienced my first EARTHQUAKE yesterday! It was really minor, but people were still freaking out. I thought I was going crazy for a second! I can’t imagine living somewhere like California where this sort of thing happens frequently.
Anyway, if you’ll remember, this week I’m focusing on STRAWBERRIES, and today I want to provide you with a sweet, end-of-summer treat that will refresh you in these dog days of summer! So let’s get shakin’ and make some….
1/2 cup granulated sugar
1/2 cup water
2 cups fresh chopped strawberries
1 tbs freshly-squeezed lemon juice
1-1.5 tbs vodka
2 tbs fresh chopped mint
In a small saucepan over medium heat, combine the sugar and water. Stir with a wooden spoon until the mixture comes to a boil, reduce the heat to low, and simmer 5 minutes. Then, remove from heat and cover, let stand about 10 minutes.
Meanwhile, rinse and chop up your strawberries and throw them in your large Magic Bullet cup. Pour in about 1/4 of the sugar water, and blend about 10 seconds, until smooth.
Add this mixture back to the remaining sugar water, and stir in the lemon juice, vodka, and mint.
FYI, the vodka is not so much to make this a boozey sweet treat (though we all know where I stand on those), but because it’s the key to making a soft sorbet. Alcohol doesn’t freeze, so adding it to the sorbet will keep it from getting to hard. You can use other alcohols as well, but vodka is your best bet, because it won’t affect the taste of your sorbet.
Anyway, if you have an ice cream maker, you can move this mixture to it and process according to the manufacturer’s instructions, but don’t fear! I don’t have an ice cream maker, and this is how I do it:
Pour your mixture into a container (the wider the better, as it will freeze faster) and cover and throw into the freezer. When the mixture is semi-solid in a few hours, mash it up with a fork and refreeze. When frozen, put this BACK in your Magic Bullet and process until smooth. Cover and freeze one last time until it’s ready to serve!
Obviously, sine there is a bit of a wait time on this, make it a couple days in advance! Garnish with a mint leave if you’re feeling SUPER fancy!
Enjoy the rest of your week!