Today is Cinco De Mayo, a day which has become synonymous with margaritas and cervezas. For a unique spin on today's cocktails, I'm re-sharing one of my favorite sorbet recipes that you can have ready in less than 3 hours. So make it now, and enjoy it later with your nachos.
This Margarita Sorbet is sweet-tart (made to my taste preferences), and has a real bite of tequila. The tartness of the lime juice, the kick of tequila, and sweetness from the agave syrup, which comes from the same plant at tequila, are incredibly refreshing.
Margarita Sorbet Makes about 32 ounces (2 pints)
- 2 cups water
- 2 cup granulated sugar (you can use white or Raw sugar, but the raw will change the flavor, slightly)
- ½ Cup Agave Nectar
- 1 1/3 Cup fresh lime juice
- Juice of 1 navel orange. (about ½ cup)
- 2/3 cup of tequila
- finely grated zest of 3 limes
- finely grated zest of ½ of the navel orange used in this recipe
- Make a Simple Syrup: Stir water and sugar in a saucepot over medium heat until sugar dissolves, then increase heat to high and boil syrup for 4 minutes (to thicken the syrup).
- Mix and Cool: Stir simple syrup, agave syrup, lime juice, orange juice, tequila, and zest. Pour into a bowl and cool for at least 2 hours.
- Freeze your sorbet using an Ice Cream Maker: Transfer cooled sorbet base into an ice cream maker of your choice and process according to manufacturer's instructions. About 20 minutes later when done, transfer sorbet into a freezer-safe to container with a lid. Cover sorbet and freeze until firm, at least 2 hours.
Don’t have an ice cream maker?
- Freeze your sorbet using a bowl and a fork:
- Mix It: Once you have chilled your sorbet base, put in a freezer safe bowl and place in the freezer for 30 minutes.
- Scrape it: After 30 minutes, remove from freezer and break up the frozen mixture with a fork. The mixture will be pretty frozen on the edges and still pretty loose in the middle, so make sure to break it all up
- Freeze it: Place back in the freezer for 30 minutes.
- Scrape It: Just like before, after 30 minutes, remove from freezer and break up the frozen mixture with a fork. This time it will be pretty close to sorbet.
- Freeze it: Place back in the freezer for 45 minutes.
- Eat: At this point, the sorbet should be fully frozen and ready to eat.
- Because this sorbet wasn't churned in an ice-cream maker (where air and whipped in and the ice crystals were minimized) this sorbet won't be as smooth as you're probably used to.
- To make the mixture smoother: You could pulse this mixture in a food processor or a blender for about 10 seconds to get to that consistency.
Years ago, Butternut Squash Puree was one of those things I loved to eat, but relegated it meals enjoyed at a restaurant. To me, the idea of roasting the squash for 30 minutes before I could even prepare my dish was 30 minutes I’d rather spend making my entire meal.
Then I discovered the ease of cooking said squash in the microwave oven and I’ve been pureeing it up ever since!
This Butternut Squash Puree starts with a quick cooking in a microwave oven (cutting roasting time by two-thirds) and is then finished in a blender. All of this in about 15 minutes!
The result is a delicious smooth, almost sauce-like accompaniment that is perfect with fish, chicken, or pork. And, it couldn’t be easier thanks to the use of the microwave. If you want to have a Mashed Butternut Squash, this recipe works too! All you need to do is omit step #10.
This recipe plays up the sweeter side of Butternut Squash because we paired it with a Malibu-spiced Red Snapper on an episode of Dishing On Movies. The contrast of the sweet-ish puree with the spicy fish was a match made in
heaven Malibu. If you want more of a savory dish, you could omit the sugar and cinnamon and add your own spices like cumin.
1 small butternut squash (mine was 1.5 lbs and yielded 1 cup of puree).
3 tablespoons of butter
2 tbsp of milk
1 ½ tbsp of brown sugar
2 pinches (about 1/8 tsp) of ground cinnamon
salt and white pepper* to taste (you can use black pepper. White pepper gives us the kick w/o seeing the black specks in our final puree).
1. Wash the outside of the squash.
2. Using a sharp knife, slice squash in half and remove the seeds.
3. Place the squash cut-side-down onto a microwave safe dish.
4. Using a fork, pierce the skin of the squash (about 5 times on each half). This will allow steam to release.
5. Microwave for 7 minutes.
6. Remove squash from the microwave. Be careful, it will be very hot. If the meat doesn’t release from the skin very easily, continue to microwave in 1-minute increments. This squash took a total of 11 minutes to get tender.
7. Let the squash sit for 5 minutes to cool down so that you can handle it. It will be VERY hot when it’s first removed from the oven.
8. Using a spoon, scoop out the tender squash meat and place in a bowl. Add butter, milk, brown sugar, cinnamon, and salt. Stir or mash together.
9. At this step, you could eat this butternut squash as a sort of rustic mash. If you’d like the kind of puree that you see in the video, that has the texture the allows for a fancy “plating” of your dish using the puree and the back of a spoon, follow step 10.
10. Place your squash mash into a blender or food processor, and pulse for about 8 seconds, or until you see that it’s a smooth texture.
11. Taste and season to your preference. You could add cumin, cayenne pepper, or any spice you like. Or you could leave it as it.
Remember this butternut squash puree can be used as a “sauce” for pasta or rice and can also double as a baby food (but omit the milk, butter, sugar and spices for baby. Instead, use a little apple juice to facilitate the puree)
If you wanna learn how to make the Malibu-spiced Red Snapper, take a look at this week's #IronMan3 inspired episode of Dishing on Movies
If you wanna learn how to make the Malibu-spiced Red Snapper, take a look at this week's #IronMan3 inspired episode of Dishing on Movies
On this week's Dishing on Movies, Dale and Chrysta take inspiration from Goldfish brand crackers and one of our favorite movies, Finding Nemo.
We utilized the Cheddar and the Vanilla French Toast flavors to create two unique nugget recipes, low in fat and high on flavor!
Learn to make our Cheddar Tofu Nuggets and our Chicken and Waffle Nuggets on this week's Episode of Dishing on Movies!
In the past, I've written about the many uses of Grapeseed Oil in my cooking and baking, how it's a healthier fat with more nutrients. I always have it and olive oil in my kitchen.
A dear friend of mine who has facial skin issues, recently gave me a skin remedy for both cleansing and moisturizing her face: it's a combination of castor oil (a natural antiseptic) and olive oil, which is a natural moisturizer.
So, when I looked at my dry winter skin last night, after many jabs from my best friend about being "ashy", which is slang for skin being very, dry dry. I looked away from my regular lotion and looked, instead, into my cupboard.
My first instinct was to use Olive Oil on my skin, but given I was about to go to an event in Beverly Hills, I didn't want to smell like olive oil. Grapeseed Oil, on the other hand, is an odorless oil that I have seen as an additive in other beauty products. So I decided to add a little of this to my arm, hands, and legs.
AND LET ME TELL YOU!!! A little goes a long way, and my skin was hydrated, smooth, and shiny without being greasy. Remember, a little goes a LONG way.
Who knew the secret to curing my dry skin was in my cupboard this whole time. This Grapeseed oil has TRANSFORMED my sin unlike any lotion in my possession. 18 hours later, my legs skin is still looking hydrated, and not greasy.
Others Benefits: What I've learned about Grapeseed Oil is that it protects the skin's natural collagen. Additionally, it improves the skin's elasticity, which is great for you as you age. Because of these benefits, it's great for younger and older folks to use. It's also high in antioxidents, which fight the free-radicals that cause damage to your skin. Also, it's great for breaking down and removing mascara, which also moisturizing your eyes. Don't get any in your eyes though. Here's a tip: Get a hot washcloth and place it beside you. Next, dab a little Grapeseed oil on a cotton ball and wipe your mascara off. Then, use a hot washcloth to remove the excess oil. Voila! Pretty, clean eyes!
Anyone use use natural oils (Coconut, Grapeseed, Olive) for their skin?
Every party should have a custom cocktail or a custom dessert. It's a way for your guests to remember the little special touches of your party.
For my upcoming birthday this weekend, I am going to have a cake that represents me, but I can't decide on the flavor! What sounds good to you?
(1) Strawberry Cake with Strawberry Buttercream
(2) Vanilla Cake with Chocolate Buttercream
(3) Vanilla and Chocolate Marble Cake
(4) Neopolitan Mini Bundt Cake
On this week's episode of Dishing on Movies, Chrysta and Dale celebrate the 20-year anniversary of Jurassic Park, and the release of Jurassic Park 3D, by the creation of Jurassic Pork!
"Pork Chops tend to be dry": Pork Chops are a protein that some people say they dislike because the chops tend to be dry. Typically, Pork Chops are dry because they are overcooked. When you cook a meat, it releases it's moisture. So, but brining these pork chops first, we are putting extra moisture into the pork chops so that it compensates for the moisture that will be lost during the cooking process.
The Brining Process: This Jurassic Pork is first brined in an apple cider vinegar (that kind of looks like Amber…), the seared on both sides in a hot cast iron skillet, and finally roasted. The result is incredibly flavored pork, that is moist, and will be a nice addition to your menus.
"What's this about the Paleo Diet?" If you're doing the Paleo Diet, this brine and recipe will work for you because we've removed the traditional sugars from the brine and used a small amount of honey, which is totally acceptable (in moderation) on the Paleo Diet!
Watch and enjoy!
And as a little teaser…. next week's episode will feature a movie that tells the adventurous story of a brave father and a family friend who travel the seas to find a lost child. Can you guess what it is?
Rosemary's Baby was, well, a baby with a devilish side.
These Rosemary Babies, or as I like to call this dish "Individually Baked Eggs with Rosemary", are a perfect protein-packed dish that are similar to the movie's namesake in that they're small, pack a big punch with the flavors of rosemary and Pecorino cheese, and are devilish (make that devilishly good).
These eggs are perfect eaten right out of the dish, and also make a perfect "to-go" addition for an egg sandwich. The secret to easy baking and even easier clean up is using small 4" disposable pie tins (which I reuse).
And, the recipe couldn't be simpler.
Step 1: Take 1 tbsp of heavy cream and a piece of butter the size of an pencil eraser and place in the bottom of your 4"inch pie pan.
Step 2: Place pan in a pre-heated 400 degree oven for 3 minutes, heating up the pan and melting butter into the cream.
Step 3: Crack 2 eggs into a small bowl. Check for (and remove) any shells. Then pour those eggs into the pan with the butter and cream.
Step 4: Grate 2 tbsp of Pecorino cheese. Set aside.
Step 5: Finely chop (or snip with kitchen shears) 1-2 tsp of fresh rosemary. The dried stuff will not do here. Don't even think about it!
Step 6: Toss cheese and rosemary together. This cheese brings enough saltiness for me, but you can also add just a pinch salt and a pinch of black pepper for additional flavor.
Step 7: Sprinkle cheese mixture on top of your raw eggs, and make sure it's evenly distributed on the top of the eggs.
Step 8: Place pie pan in oven and bake for 10-12 minutes. This will give you medium-firm yolks. If you want a looser (runny) yolk and just-set whites, bake for about 6-8 minutes, but check on it after 5 minutes as oven temperatures do vary. Remember, eggs will continue to cook for about a minute after they are removed from the oven. So, take out when they are almost done to your liking and let sit in their baking vessel for a minute or 2 to cool down before serving/handling.
That's it. Deliciously creamy eggs enhanced by the addition of butter and cream. The salty crunch of the cheese baked on top. The burst of rosemary which has infused the top layer of the dish. The flavor explosion is slightly guilt inducing, but believe me, you have nothing to feel guilty about.
Making More: You can make this recipe as big as you like: I've done this with nearly two dozen eggs in a 13x9x2 pan. You'll have to up the other ingredients, but this is cooking, not baking, so you don't have to be so precise with your measurements. Remember, enough cheese and herbs to coat the eggs is essential, and enough butter and cream to coat the bottom of your baking vessel, and remember when baking, check intermittently so that you get your eggs to your preferred doneness.
Always Time for a Homemade Breakfast: You can make this dish, pop it into the oven, hop in the shower, and when you come out, you have a fresh, healthy breakfast waiting for you. But trust me, this is great for lunch and dinner too!
I like mine popped out of the baking dish and serve with a little bacon. If you make the yolks runny, then you'll want to serve it with some deliciously toasted country bread. My goodness.
Dipping your favorite treat in chocolate is done perfectly when you know how to manipulate the temperature of the chocolate, also called "tempering" the chocolate.
On this week's Dishing on Movies, we dip chips, treats, and peeps in dark chocolate, inspired by the Easter-themed movie "Hop"!
Like or susbscribe to our channel!
Recently, a few folks from Facebook requested my Guinness and Bailey's Cake recipes, so I posted them here:.
Today, some more folks asked for the recipe for the accompanying Buttercream Frostings. Ask and ye shall receive
My Not-Too-Sweet-and-Extra-Buttery Buttercream for @Janice and @Rachel:
General Buttercream Recipe:
Take 8oz unsalted butter that is at room temperature, and mix in 4 cups of powdered sugar. Add 1 tsp vanilla extract.
To make a Bailey's Buttercream:
Add 2 tbsp of Bailey's Irish Cream into the Buttercream mixture. This will bring it from a stiff and sticky concoction to a smooth ready-to-spread consistency. If the buttercream is still too stiff, add additional Bailey's 1 tsp at a time until you reach desired thickness.
To Make Guinness Buttercream:
Take 1 cup of Guinness and bring it to a boil.
Next, reduce until only about 4 tbsp remain. Let cool at least 15 minutes–adding hot reduction to your buttercream will melt it.
Use this Guinness reduction the same way you would do the Bailey's in the previous recipe. Start by adding 2 tbsp of the Guinness Reduction to the butter, sugar, and vanilla extract mixture. To get more Guinness flavor or to reduce the thickness of the frosting, add more Guinness reduction.
The Hobbit is out on home video today, so we've conjured up this recipe for Golden Doughnuts.
One (Doughnut) Ring to Rule Them All
Check out this video, and like or subscribe to Dishing on Movies.