Saturday, July 30, 2011

Bellinni floats

I made this for a lovely, poolside lunch at my friend Kathleen's house. I had homemade peach sorbet, but you could certainly use a nice, store-bought sorbet.

For each float:
place 2-3 scoops of sorbet in a tall glass
Fill glass with cold Prosecco, Cava, or other sparkling wine.
Garnish with mint sprig, if desired.

Serve with a straw and ice tea spoon.

Peach Sorbet

I made this yesterday, using the bounty of luscious, ripe peaches that are available right now. I had poached some peaches with cinnamon and had kept the syrup which I added to the peaches. This, along with a slosh of brandy made an incredible sorbet!
Equipment - ice cream maker
Serves 4

1 cup sugar
1/2 cup water
Peel from 1 lemon
1 cinnamon stick
1/2 cup ice
1/4 cup brandy
5-6 peaches, Peeled,sliced, and pureed to make about 2 cups
Juice of 1/2 lemon
Pinch of salt

To peel peaches, place in boiling water about a minute (longer the firmer they are). Drain and cool. The skins will slip off easily. If not, repeat.

Cook sugar, water, peel, cinnamon until sugar is dissolved. Move to bowl and add ice, stirring to dissolve. Remove lemon peel and cinnamon stick. Add peach puree, brandy, and salt, stir and taste. If not sweet enough, add a little corn syrup or make some more sugar syrup. If it tastes a little flat, add more lemon juice. Freeze according to directions in yiur ice cream maker.

Saturday, July 23, 2011


I made this today from leftover meat and salsa from tostadas. You could use leftover chili as well or just salsa. This is sort of a Mexican lasagne.

 Preheat oven to 350

Serves 3-4
2 Cups leftover chili
or 1 cup of leftover taco meat mixed with 1 can of Rotel
Corn removed from the cob of 1 ear of corn or frozen corn
Left over tostadas about 6 or taco chips
sharp, shredded cheddar or Monterrey jack

Mix chili and corn together or mix taco meat with Rotel and corn. If your chili is thick, add a little water to it. Spray a casserole dish with Pam. Add a layer of chips, then chili & corn mixture, then cheese.  Continue to layer until you have at least 3 layers.
Cover, bake at 350 until hot and bubbly, about 45 minutes.