Strawberry Sorbet with Blueberry Syrup

Strawberry Sorbet

1 C simple syrup*
4 C fresh sliced strawberries (approx. 1 1/2 lbs.)
2 T vodka (optional, but vodka produces a soft less icy sorbet)
1 T reduced Fustini's Sicilian Lemon Balsamic Vinegar**

In a blender, puree the strawberries, simple syrup, vodka and Sicilian Lemon Balsamic Vinegar until smooth. Cover and refrigerate until cool. Churn in an ice cream maker according to the manufacturer's directions. Freeze until firm, about 2 hours. 

*To make the simple syrup, combine 1 1/2 C sugar with 1 1/2 C water. Bring to a boil and cook until the sugar is dissolved, stirring occasionally. Set aside to cool or refrigerate. You will use this for both the sorbet and the topping.

**To get the reduced vinegar, pour 1/2 C vinegar into a small saucepan. Simmer on low until reduced in half to 1/4 C. Set aside to cool or refrigerate. You will use the Sicilian Lemon Balsamic for both the sorbet and the topping.

Blueberry Syrup

1/2 C simple syrup (from above)
1/4 C reduced Fustini's Wild Blueberry Balsamic Vinegar
1 t reduced Sicilian Lemon Balsamic Vinegar (from above)

2 pints fresh blueberries

In a bowl thoroughly mix all the liquids together.

To Serve:
Scoop the sorbet out into serving bowls. Spoon fresh blueberries over the top. Drizzle the Blueberry Syrup over the berries and sorbet. Serve.

Here's a link to Fustini's: http://www.fustinis.com

Basil Oil Bruschetta

 

I came up with this recipe two summers ago, but I've improved it with the use of a flavored olive oil. My family likes this version much better. I buy my oil and balsamic from Fustini's, a Michigan based company that has a crazy variety of fantastic tasting oils and vinegars.

(Just follow this link for a look... http://www.fustinis.com )

I'm sure you know that bruschetta is an antipasto from Italy. But did you know that it's origin dates to the 15th century? There are many variations on this starter, much more than we're used to seeing, including toppings of beans and cured meats. Mine is the tomato version. The flavored olive oil deepens and intensifies the flavor. It's a great recipe for entertaining when you don't have a lot of time because so much of it can be done in advance, and it tastes better if you do!

Basil Oil Bruschetta

1 baguette
10 oz. of cherry tomatoes
1/2 C. Fustini's Basil Extra Virgin Olive Oil
1-2 garlic cloves, finely minced (I like garlic, so I use 2 cloves)
3 fresh basil leaves, chiffonade
1/4 t. fresh rosemary, finely minced
1/8 t. crushed red pepper
1/2 t. sea salt

1/2 C. Fustini's 18-Year Traditional Balsamic Vinegar
extra basil leaves for garnish

The night before (or 3-4 hours before serving) mix together the Fustini's Basil Extra Virgin Olive Oil, garlic, basil leaves, rosemary, crushed red pepper and sea salt in a bowl large enough to hold the oil mixture and all of the tomatoes. Slice each cherry tomato in half, then quarter and add them to the olive oil marinade. Cover and set aside until ready to serve.

Pour the Fustini's 18-Year Traditional Balsamic Vinegar in small sauce pan and heat over a low setting until reduced to a thick syrup. This can also be done in advance.

When ready to serve, slice the baguette in to thin rounds. Grill the rounds if you can. The flavor is so much better. If you can't grill, preheat the oven to 350 degrees and lay the rounds out on a cookie sheet. Toast the bread in the oven checking every few minutes so it doesn't get too dark.

Lay the grilled or toasted bread out onto a serving plate. Spoon the tomatoes and some of the olive oil over the top. Drizzle the reduced balsamic over or near the bruschetta. Add the whole basil leaves. Serve!

Roasted Acorn Squash

This time of year I will often roast acorn squash with a rub of Earth Balance and brown sugar. My family loves squash prepared this way but it's very sweet. This is a slightly different take on that recipe. It's still sweet, but not overwhelming so, and it's so simple it becomes an easy addition to any meal.

Roasted Acorn Squash 
Cook Time: 1 hour 

2 acorn squash
1/8 C maple syrup
2T balsamic vinegar
1 T honey
1/4 t sea salt
freshly grated nutmeg
8 sage leaves

Preheat the oven to 350 degrees F. Cut the squash in half from top to bottom. Scrape out the seeds with a spoon and place the squash on a baking sheet with the cut sides up. In a bowl mix the maple syrup, balsamic vinegar, honey and sea salt. Brush the cut sides of each squash with the mixture and grate nutmeg over the squash. Lay two sage leaves on top of each squash and bake for 20 minutes. After 20 minutes, pull the squash out and baste. Put it back in the oven for another 20 minutes. Repeat the basting one last time using up the liquid mixture and finish roasting for another 20 minutes or until tender.

Note: Once again, the photo isn't mine.

Fresh Sweet Corn and Tomato Salad

There's little better in this world than fresh sweet corn and tomatoes at the end of the summer. This is a recipe I posted two years ago. I made it again recently and its wonderful.

Fresh Sweet Corn and Tomato Salad

Serves 4
Dressing
2 T. fresh lemon juice
2 t. olive oil
1 t. balsamic vinegar
¼ t. sea salt
¼ t. black pepper
3 cloves of garlic, finely minced


Veggies
½ C. uncooked whole wheat orzo
¼ C. red onion, diced
1 C. tomato, diced
4 ears of fresh sweet corn, kernels cut off
½ C. cucumber, diced
Italian flat-leaf parsley

Cook the orzo according to directions. While the pasta is cooking make the dressing by whisking together the ingredients. Drain the pasta and put it into a bowl. Spoon a little of the dressing over the pasta, stir to coat and set aside to cool. Prepare the vegetables. When the orzo is cool, mix the orzo, vegetables and remaining dressing together. Garnish with parsley and serve.

Bruschetta

Bruschetta is an antipasto from central Italy whose origin dates to at least the 15th century. It consists of roasted bread usually rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. But there are many variations on this starter, much more than we're used to seeing, including toppings of beans and cured meats. Mine is the more traditional bruschetta. It's a great recipe for entertaining when you don't have a lot of time because so much of it can be done in advance, and it tastes better if you do!

Bruschetta

1 baguette
10 oz. of cherry tomatoes
1/2 C. extra virgin olive oil
2 garlic cloves, finely minced
3 fresh basil leaves, chiffonade
1/4 t. fresh rosemary, finely minced
1/8 t. crushed red pepper
1/2 t. sea salt

1/4 C. balsamic vinegar
extra basil leaves for garnish

The night before (although it doesn't need to be) mix together the olive oil, garlic, basil leaves, rosemary, crushed red pepper and sea salt in a bowl large enough to hold the oil mixture and all of the tomatoes. Slice each cherry tomato in half the length of the fruit and add them to the olive oil marinade. Cover and set aside until ready to serve.

Put the balsamic in small sauce pan and heat over a low setting until reduced to a thick syrup. This can also be done in advance.

When ready to serve, slice the baguette in to thin rounds. Grill the rounds if you can. The flavor is so much better. If you can't grill, preheat the oven to 350 degrees and lay the rounds out on a cookie sheet. Toast the bread in the oven checking every few minutes so it doesn't get too dark.

Lay the grilled or toasted bread out onto a serving plate. Spoon the tomatoes and some of the olive oil over the top. Drizzle the reduced balsamic over or near the bruschetta. Add the whole basil leaves. Serve!

Sun-Dried Tomato Dressing on Grilled Romaine

My best wishes to you for a happy and healthy NewYear. Let's make 2011 one of good health. Onward 2011!

The dressing:

1 large garlic clove,chopped
1 T chopped shallot
1 T balsamic, (I used Fustinis's 18 year old Traditional Balsamic Vinegar, WOW!)
1/2 C olive oil
5 sun-dried tomatoes, packed in oil, chopped
1 t capers, drained
1/4 t fresh thyme leaves
1/8 - 1/4 t salt
pepper to taste

In a food processor, combine all of the ingredients except the olive oil. Process, slowly adding the oil.


The salad:

1 - 2 hearts of Romaine
olive oil
black olives, Kalamata or Gaeta, cut in half (optional)

Cut the Romaine in half. Brush the cut side with olive oil and grill quickly. Top the Romaine with the dressing and a few pitted and sliced black olives. Serve.

Marinated Mushrooms

My daughter and I were at Whole Foods when she decided to make a salad. One of the choices at the salad bar were marinated mushrooms. They were so good, I had to try my own hand at this appetizer. 

For this recipe I used a balsamic vinegar from Fustini's Oils and Vinegars. These vinegars and oils are famous here in Michigan, and for good reasons. They are amazing! At Fustini's  they have a wide selection of aged balsamic vinegars and the freshest extra virgin olive oils you can find. They import their products from artisans and small batch producers worldwide to their shops which are located in quaint cities like Traverse City, Petoskey, Holland and Ann Arbor. But you don't have to travel to any of these locations, because you can purchase these fine products on line. The website for Fustini's is: 

http://www.fustinis.com/

I plan to serve this taste treat on New Year's Eve... a great start to a healthy year. 

Onward 2011!

2 large garlic cloves, halved lengthwise
1/2 C. white truffle extra virgin olive oil, or a good quality extra virgin olive oil

1 pound small button mushrooms, stems trimmed (if they are large, half or quarter so they are uniform in size)

1/4 C chopped fresh Italian parsley

1 t fresh tarragon, finely chopped

1 t fresh thyme, finely chopped

1 T fresh chives, finely chopped

1 T Sicilian Lemon Balsamic Vinegar, from Fustini's Oils and Vinegars

Salt and pepper to taste

Heat oil in heavy large skillet over medium-low heat. Add garlic and sauté until golden, about 5 minutes. Discard the garlic. Increase heat to medium. Add the mushrooms and Italian parsley; stir often and sauté until mushrooms are golden, about 8 minutes. Reduce heat to low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper to taste. Cool  and transfer to a container; cover and chill until cold. (Can be made 2 days ahead) Drain mushrooms before serving.

Roasted Buttercup Squash

My family has always enjoyed roasted squash as a side dish, but its usually coated in butter and brown sugar. So the challenge was to provide added flavor to the squash(because that's what they are used to) without the fat. Buttercup squash is a sweet variety of squash so that was a good place to start. I made two glazes and this was the one my family all agreed was blog worthy.

Roasted Buttercup Squash

1 Buttercup squash - cut in half, seeded, and sliced into quarters
Pam - non-stick cooking spray
Dry roasted pumpkin seeds

Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with the non-stick cooking spray. Lightly spray the flesh of the squash and roast flesh side down for 15 minutes. Remove from the oven and flip so the other edge of the squash will become caramelized as it continues to roast for 15 minutes more. Remove the squash from the oven and flip it onto its skin. Brush a layer of the glaze onto the flesh and roast for 5-10 minutes more, or until tender. Sprinkle with pumpkin seeds and serve.

The Glaze

½ C Balsamic vinegar
1T Honey

In a small pan, simmer the balsamic and honey mixture until it is reduced by half (15 – 20 minutes).

Note: You will end up with leftover glaze and its great on veggies or greens. If you can't find buttercup squash, you could use Kabocha or acorn.

Fresh Sweet Corn and Tomato Salad

There's little better in this world than fresh sweet corn and tomatoes at the end of the summer. This is my take on a recipe I saw on television one morning. It does have oil in it, but if you play with the amount of lemon juice and balsamic, you can omit the oil.

Fresh Sweet Corn and Tomato Salad

Serves 4

Dressing
2 T. fresh lemon juice
2 t. olive oil
1 t. balsamic vinegar
¼ t. sea salt
¼ t. black pepper
3 cloves of garlic, finely minced


Veggies
½ C. uncooked whole wheat orzo
¼ C. red onion, diced
1 C. tomato, diced
4 ears of fresh sweet corn, kernels cut off
½ C. cucumber, diced
Italian flat-leaf parsley

Cook the orzo according to directions. While the pasta is cooking make the dressing by whisking together the ingredients. Drain the pasta and put it into a bowl. Spoon a little of the dressing over the pasta, stir to coat and set aside to cool. Prepare the vegetables. When the orzo is cool, mix the orzo, vegetables and remaining dressing together. Garnish with parsley and serve.