Tag Archives: sorbet

Dinner Party Recap and A new adventure

Over the past six days, I’ve shared each course of a five-course dinner I cooked for my husband’s recent birthday party. Looking at the array of photos below, would it occur to you that this is a collection of vegan, gluten-free recipes? Think of it. No cheese. No pasta. No fish or fowl. If you had asked me on my husband’s birthday last year whether I could (or would even want to) make a dinner like this, I would have answered, “no,” flatly. Now, I can barely imagine eating any other way. Well, almost barely.

Marinated Olives with Fennel Cucumber & Avocado Ceviche Artichoke Velouté with Black Truffle Carpaccio
Roasted Asparagus w/ Grapefruit & Lemon Oil Saffron and White Wine Braised Spring Vegetables Strawberry Sorbet

Yes, we are happily joining the national craze of eating in a sustainable, healthful way. In fact, just yesterday, I planted a whole pallet of seeds which means we’re joining the garden-at-home craze too. Count on a whole host of blog entries about this new adventure. When I was on the outside looking in at this fad, I thought it was a bit of overblown malarky, and, well, just a fad. Now that I’m joining in, I can feel myself transforming into an evangelist. I guess 38 per cent of Americans (the number of people who had a vegetable garden last year) can’t be wrong. Well, sometimes they can, but not this time.

Seeds germinating after just 24 hours

I absolutely must thank Viviane Bauquet Farre for her inspiration and help on this birthday dinner project. If you haven’t seen her blog yet, you are really missing out. You can find her at food and style and please, go “Like” her facebook fan page. Viviane creates the most original and beautiful recipes. She also produces some of the highest quality cooking instructional videos on the web. See them all on StreamingGourmet.com. It took me months to figure out that her recipes are vegetarian, so they will appeal to you whether you are a vegetarian, a vegan, an omnivore or someone determined to subsist on truffles and scotch. Seriously. Thanks again, Viviane!

Viviane Bauquet Farre

Strawberry Sorbet

Strawberry Sorbet

It’s day six of my blogging event: “How to host an elegant, flavorful, vegan, gluten-free dinner party” in which I feature recipes created by the wonderful Viviane Bauquet Farre of food and style. With husband and friends avoiding meat, dairy and gluten, I knew I needed to turn to my friend Viviane if I was going to pull off an elegant birthday celebration. Not all of her recipes are vegan or gluten-free, but she consistently uses fresh, seasonal produce to create inspiring, yet simple dishes. Today’s installment features the final course: dessert.

Strawberries are in season again in California so I was able to purchase an entire flat of strawberries at the Mill Valley Farmer’s Market for $20 bucks. That’s 12 pints, people. Love it. So I made strawberry sorbet, strawberry ice cream, strawberry sandwiches, you name it.

Strawberries

To make the sorbet, I had to take a plunge I’ve been contemplating for years. I bought a Cuisinart ice cream machine.

I’ll be able to make sorbet, ice cream, frozen yogurt and other frozen desserts (remember sherbet)? This is going to yield fun all summer long. And I can’t wait to make pumpkin pie ice cream next fall.

But back to the sorbet.

I learned a few things about my new ice cream maker. The insulated “chilling chamber” needs to be in the freezer overnight before using it. The model I purchased (click on the photo above) came with two chilling chambers and at first I thought, “What do I need two for?” Well, as it turns out, it’s helpful to have two because if you use one to make ice cream, then it’s at least a day before you can use it again. Even still, I thought, when am I going to need to make more than one batch of ice cream in a 24-hour period? Well, for the dinner party (12 guests), I felt compelled to make two batches and I wouldn’t have been able to do it without the extra chilling chamber.

Viviane demonstrates how to make the sorbet in this video. She uses a food processor to purée her strawberries, but I did it in a blender.

I held off on adding Grand Marnier. The flavor of the strawberries jumped out of the dish all by themselves. The maple syrup made it just sweet enough. I served mine with a little piece of dark Sharfenberger chocolate: the perfect complement.

Strawberry Sorbet with Grand Marnier
A recipe by Viviane Bauquet Farre of food and style
Reprinted with permission
See her original post here.

makes 3 to 3 1/2 cups

Ingredients

1 1/2 lbs ripe strawberries – washed and hulled
1 tablespoon lemon juice
1/4 cup Grand Marnier
2/3 cup maple syrup (grade A or B)
Mint leaves as garnish

Method

1. Place the strawberries, lemon juice, Grand Marnier (optional) and maple syrup in the bowl of a food processor (I used a blender). Process at high speed with a steel blade until ingredients are very smooth, about 2 to 3 minutes. Transfer to a bowl, cover and refrigerate until well chilled, about 2 hours to overnight in the refrigerator or 45 minutes in the freezer.

2. Pour the chilled strawberry purée into the ice-cream maker and freeze according to the instructions of your ice-cream machine.

3. Scoop sorbet in glass bowls or cocktail glasses and top with fresh mint leaf. Serve immediately. (Or put in an airtight container and store in the freezer. You may need to allow the sorbet to soften for about 10 minutes for trying to scoop it and serve).

Strawberry Sorbet

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