Showing posts with label lemon juice. Show all posts
Showing posts with label lemon juice. Show all posts

Sunday, May 10, 2015

Bourbon Peach Frozen Yogurt #SundaySupper


Creamy Greek-style yogurt and canned peaches, blended together with sugar, fresh lemon juice and a touch of bourbon make a wonderful frozen treat everyone will enjoy! Especially my mother. 

My mom is on my subscribers list so she gets every new post by email. (Hi, Mom!) She doesn’t comment here on the blog much but she sends me her thoughts by return email and those often include the request that I make the recipe for her next time we are together. Or some additional family history is that is pertinent to my story. I love that this space is a place we can connect, even when I live so far away. And, because she is subscribed to the feed from other blogs as well, sometimes she shares those posts with me, which brings to mind a quote from Nobel laureate, François Mauriac:

“’Tell me what you read and I'll tell you who you are’ is true enough, but I'd know you better if you told me what you reread.”

In this new day and age, I’d change that to say, “I'd know you better if you told me what you share.”

I’ve gotten to know my mother better from what she shares. And she has made it amply clear that peach is her favorite fruit. Also, she adores thick Greek yogurt. So, for Sunday Supper’s Mother’s Day event, I decided to create a frozen peach yogurt in her honor. It’s creamy, it’s peachy and I know she’d love it. And I’ll be making it again next month when we are together again! (You don’t even need to ask, Mom. Happy Mother’s Day! I love you!)

Note: The bourbon flavor is extremely subtle but the alcohol does help the frozen yogurt stay creamy.

Ingredients
1 large can (29 oz or 825g, drained weight 16.9 oz or 480g) peach halves in light syrup
2 1/2 cups or 625g plain whole milk Greek yogurt
1/2 cup or 100g sugar
1/4 cup or 60ml fresh lemon juice
2 tablespoons bourbon

Method
Drain the peaches well and discard the light syrup. (Or use it to sweeten iced tea!)


Set aside three or four peach halves and chop the rest into chunks.



Put the chopped peaches, yogurt, sugar, lemon juice and bourbon in a food processor or blender and purée till the peaches are in tiny, tiny pieces.



Slice the reserved peaches.



Pour the creamy mixture into a bowl or plastic container and chill it in the refrigerator or freezer until very cold but still pourable.

Scrape it into your ice cream maker and follow manufacturer’s instructions.



Put the frozen yogurt in a freezer friendly sealable container and stir in a little more than half of the sliced peaches.



Top the mixture with the rest of the sliced peaches and put the container in the freezer.

Remove from the freezer about 10 minutes before you are ready to serve.



Once it has thawed slightly, scoop into bowls or pretty glasses to serve.



Enjoy!

Many thanks to Camilla of Culinary Adventures with Camilla for hosting today’s great Sunday Supper theme. If you are still looking for Mother’s Day menu inspiration, you’ve come to the right place! And Happy Mother's Day, everyone!

Celebratory Sips
Starters and Salads
Hearty Mains
Treats and Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement





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Saturday, January 25, 2014

Smoked Salmon Potato Stacks #AppetizerWeek #Giveaway

If you are looking for a change from crackers and bread as a base for canapés, may I suggest sliced potatoes?  They work particularly well with cream cheese and smoked salmon. 

Welcome to Day 6 and the FINAL day of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

Appetizer Week has been crazy good fun!  Nothing says celebration and PARTY like finger food!  Am I right?  My enormous thanks go out to our co-hosts and organizers Kim and Kristen, who kept us all in line, worked through sickness and lack of sleep, and made this whole week with its awesome giveaways happen!  If you haven't gone to their blogs yet to say howdy, head on over there now and tell them they rock!  Because they do.  They really, really do!

Ingredients
2 potatoes (Together mine weighed about 13 3/4 oz or 390g.)
Olive oil
5 oz or 140g cream cheese at room temperature
4 tablespoons plain yogurt
2 teaspoons lemon juice
Freshly ground black pepper
Tiny piece purple onion 1/3 oz or 10g
6 oz or 170g thinly sliced smoked salmon
Chopped parsley, mint or fennel fronds to decorate, optional

Method
Peel your potatoes and slice them into rounds about 1/4 inch or 6mm thick.  I got about 10 or 11 good slices from each potato and discarded the end bits, which would have been too small to match the rest.


Drizzle a little olive oil on a non-stick griddle pan and cook your potatoes in batches until they are browned on both sides and cooked through.   Set aside to cool.


Mix the cream cheese, yogurt and lemon juice together in a small bowl and give it a generous few grinds of black pepper.



Thinly slice your purple onion.



Put the cream cheese mixture in a Ziploc bag and cut a small corner off so you can squeeze it out.

Share the cream cheese mixture out between the cooked potato slices, reserving just a little bit to garnish.


Cut the smoked salmon slices into skinnier pieces and roll them up.  Set two or three small rolls on the cream cheese mixture.



Finish with another small dab of the cream cheese mixture and top with a sliver of the purple onion.  If you like onion and know your crowd does too, feel free to put more.




Sprinkle with chopped parsley, mint or fennel fronds to decorate, if desired.



Keep refrigerated until ready to serve.



Enjoy!

Visit all the other Appetizer Week participants for more dishes for the Big Game:


Today's giveaway is absolutely amazing. It is a huge cookbook giveaway, one winner takes ALL. We would like to thank Healthy Slow Cooking, Scarletta Bakes, Quarry Spoon and Fair Winds Press. We appreciate all our sponsors and folks who helped put together this fabulous giveaway. This giveaway is open to U.S. residents only. Sorry to all our Canuck and International friends.


Cookbooks up for grabs for #AppetizerWeek, one winner takes ALL: 



a Rafflecopter giveaway


***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

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Sunday, June 9, 2013

Grilled Fennel Salad for #SundaySupper


When I was a young girl, I didn’t know anyone with a food allergy.   By the time my own babies came along and grew to school-age, a couple of their classmates were mildly allergic to nuts.   Now it seems like allergies and intolerances are rampant and many have become life-threatening.  Which is rather scary.  I am in awe of the parents who work hard to make life normal for those children, working on recipes that eliminate the offending ingredients but still taste great.

Our host for this week’s Sunday Supper , Bea of The Not So Cheesy Kitchen, is one such mom.  Her daughters cannot eat milk sugar (lactose) in any form, so her blog is a fabulous diary-free resource with delicious recipes.  Most posts include photos of her adorable daughters offering their opinion on the dishes with one or two thumbs up, which means that Bea’s recipes are not only healthy but kid-friendly and approved.  Which, I am sure you will agree, is very important to a successful Sunday Supper.

This week the Sunday Supper group explores “free-from” recipes, so there are tasty options for everyone, no matter what their food allergies or diet restrictions.

Ingredients
1 large or 2-3 small fennel bulbs, preferably with some fronds
1 small red onion
Olive oil
Juice of half a lemon
Sea salt
Black pepper

Method
Cut the frond off of the fennel bulbs and set aside.  Trim the tough stems and discard.  Now cut the bulbs from top to bottom into slices which are a little skinnier than half an inch or 1 cm thick.



Slice the onion very thinly.


Put the onion in your salad bowl and sprinkle with sea salt.  Squeeze over the juice of your lemon.  Set aside.  This will take some of the sharpness out of the raw onion.



Heat your griddle pan till it is searing hot.  Lay the fennel slices on the griddle and weigh them down with something heavy, like a full kettle.  Cook for three to four minutes or until the fennel softens just slightly and there are lovely char marks on one side.



Turn the fennel slices over and weigh them down again.  Cook for another three or four minutes, making sure to get some charred lines on the other side.


Remove the fennel to a cutting board and allow to cool.


Chop the grilled fennel up and add it to the salad bowl.


Drizzle with olive oil and sprinkle with freshly ground black pepper.  Give the whole thing a good stir and add more salt, pepper and olive oil to taste.


Top with the chopped fennel fronds.


I served this alongside the smothered pork chops and potatoes from my recent Mothers' Day post.     It is a great fresh complement to a rich meal.


Enjoy!

Sunday Supper Movement

Have a look at all the wonderful "free from" recipes this week.  It's a fabulous round up of flavor!

Breakfast

  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

Sides

Breads

Treats

Drinks

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
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Thursday, May 16, 2013

Tilapia with Mushrooms, Artichokes, White Wine, Lemon and a Completely Unreasonable Amount of Cream


Calling all heathens.  You know who you are.   We are about to have a biblical lesson.  Not a Bible lesson exactly but I want to talk about fish.  And listening to your mother, because she is probably right.

Who remembers when we didn’t know what tilapia was?  Never heard of it and then, seemingly, it was ubiquitous.  On every fishy crushed ice spread in every grocery store.  And bags and bags of frozen filets in the freezer section as well.  When tilapia first came to my attention, my mother and I were discussing it and she told me that tilapia was most likely the fish that the apostles were catching in Sea of Galilee.  How does she know these things?  She goes to church, people.  And apparently pays attention during the sermon.  After just a little research, I discovered she was so right!  In fact, in many regions, they call tilapia St. Peter’s fish.  I think that is kind of cool.

This dish is one of my summer favorites because my sister, Marta, always makes it when we are home for the long school break.  Upon finding lovely fresh tilapia filets in my local Carrefour supermarket, I wrote and asked her for the recipe.  Her instructions included the method and the ingredients but no amounts so I will try to quantify it for you.  But I imagine if you put a little more of this, or a little less of that, this will still be just as delicious.   I am pretty sure I put way more mushrooms than she would but they looked lovely and fresh that day.

Ingredients
1lb 10oz or 750g button mushrooms
6 filets of tilapia
Sea salt
Black pepper
3/4 cup or 170g butter
Drizzle of olive oil
1/2 cup or 120ml lemon juice
2 cans or jars of artichoke hearts (not marinated) - drained weight about 5 3/4 oz or 165g each
1 cup or 240ml dry white wine
2 cups or 480ml heavy cream
Optional:  flat egg noodles to serve this over.

Method
Rinse the tilapia to make sure all the scales are gone.  I also tidy up the margins with a sharp knife because I am like that about fish.  You don’t have to.   Give the filets a good sprinkling of sea salt and a couple of good grinds of fresh black pepper.


Clean and slice your mushrooms and squeeze your lemons, if you are using fresh juice, which I highly recommend.


Drain your artichokes.  I had jars of the tiny ones so I didn’t cut them but you can half or quarter larger ones if you’d like.


Melt your butter in a large saucepan, preferably non-stick and add a drizzle of olive oil to keep it from burning.


Gently cook the fish in the butter, for a few minutes on each side.

No one said this was a diet dish. 


Remove the filets to a plate when just cooked through and cover them.


Tip your mushrooms and artichokes into the saucepan and sauté until the mushrooms have given up most of their moisture, stirring occasionally.  I put the lid on and turned the fire down because I wasn’t in any hurry but this shouldn’t take more than about 5-7 minutes.



Add in the lemon juice, white wine and whipping cream.  Give it a good stir and lower the flame to a simmer.  Cook until it thickens slightly, stirring occasionally.


(If you are serving this over egg noodles, this would be a good time to cook them according to package instructions.  If they are ready a little before the fish, drain them and put them back in the pot with a good glug of olive oil to keep them from sticking together.)


Slide the fish back into the sauce, making sure to add back all the juices that have accumulated on the plate as well, and carefully redistribute the filets around the pan.



Heat gently until the fish is warmed through and then serve.


I was serving this for a dinner guest so I put the noodles in a dish, added the tilapia and ladled the sauce over the whole thing.  It occurred to me afterwards that a light sprinkling of chopped parsley would have looked pretty but never mind.  The dish tasted delicious.  Kind of a stroganoff of tilapia, if that makes any sense to you.


Give each person a healthy serving of noodles, topped with mushrooms and artichokes and one filet.


Enjoy!


































I’m on a touring holiday right now with my mom so if I don’t answer comments right away, please know that I am still delighted when you leave them and will respond as soon as I have internet access again. 


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