Blackberry Cabernet Sorbetto

At our house, when we make a dish that has a hidden or unexpected ingredient in it we will often try to get our guest to try to guess what it is.  This one cam be an easy guess or a hard one depending on if the individual enjoys wines.
This sorbetto is perfect to enjoy on a nice hot day on the patio or poolside with some friends.

Blackberry Cabernet Sorbetto

2 cups cabernet sauvignon

6 cups fresh black berries

1 tbsp fresh lemon juice

1 cup water

1 cup sugar

1. In a medium saucepan, combine the water and sugar.  Bring to a boil over medium-high heat, whisking often to help the sugar dissolve.  (Start step 2)  Reduce the heat to medium-low and simmer for 4 minutes.  Continue whisking until the sugar has dissolved.  Remove from the heat and let cool, then transfer to a bowl, cover the bowl and chill in the refrigerator for at least 1 hour.
2.  Pour the wine into a second saucepan and place over medium heat.  Simmer the wine until it reduces by half.  Remove from the heat and let it cool before transferring it into a covered bowl and refrigerating it for at least an hour.
3. In a blender, puree the blackberries and lemon juice until smooth.  Pour the puree through a fine-mesh strainer, pressing the solids to extract all of the puree.  Discard the seeds.
4. Whisk together the puree, wine reduction and simple syrup.  Pour the mixture into the container of an ice cream machine and churn according to the instructions.
5. Transfer the serbetto to an airtight container and freeze for at least two hours before serving.

Zucchalmond Squares

Another day, another zucchini to use up.  That seems to be what is like these days but I am up for the challenge.  I have a whole folder on my computer dedicated to zucchini recipes I would like to try and there are a bunch in my different cook books that I would like to try.  Right now I seem to have a few of the large zucchinis to use up and whoever has grown zucchinis knows that this is a common occurrence if you are not sure to pick every small one or if you forget to pick for a couple of days in a row.
When trying a recipe for the first time I like to stay true to the listed ingredients and suggestions.  After I try the result I will sometimes make notes on the recipe for any changes I might make for the next time I use the recipe.  This square turned out very nicely but I think next time I would add some slivered or blanched almonds to it so there is a bit of a crunch.

Zucchalmond Squares

1 1/2 cups peeled and finely chopped zucchini

1 tsp almond extract

2 egg whites

1/3 cup sugar

1/2 cup flour

1 tsp baking powder

1/4 tsp salt

1. Sprinkle chopped zucchini with almond extract and set aside.
2. Beat the egg whites with and electric mixer until they are foamy.
3. Add the sugar and continue to beat thoroughly with the electric mixer.
4. Mix together the dry ingredients and add to the egg and sugar mixture.
5. Fold in the zucchini.
6. Spoon into a greased 8x8 pan. Bake at 350 for 40 minutes.
7. Cool in the pan and then cut into squares.

Zucchini Chips

So I heard a zucchini joke from my cousin the other day and I thought I would share it:
What do you know about someone you see buying a zucchini in a store? They don't have any family or  friends.
Funny thing is a couple of weeks ago I was talking to a friend and she said she had just bought a bunch of zucchini at the store.  I laughed at her and asked why on earth she would do that when I have told her all she needs to do is ask.
Anyways more to the point of this post.  These chips are an easy way to use up zucchinis quickly.  I find the best ones to use are the small ones.  They are a great healthy snack that you can eat on the go or enjoy with dips.

Zucchini Chips

small zucchinis
seasoning of you choice

1. Use a mandolin to slice the zucchini thinly.  As you slice sprinkle with the seasoning.
2. Arrange on the trays of a dehydrator.
3. Dehydrate over night and enjoy!

Blackberry and Apple Soufflé

Blackberry season is upon us and right now my husband has been doing a great job of picking them for us to enjoy.  We have also been freezing them for year long enjoyment.
My husband has talent in the kitchen and enjoys making ice creams and creme brûlée so we often have egg whites to use up in the fridge.
This soufflé is an excellent way to enjoy the blackberries and use up some of those egg whites.   I have also used this recipe with other berries.  This recipe will make 6 individual sized ones or one larger one.

Blackberry Apple Soufflé 

3 cups blackberries

1 large cooking apple, peeled and diced finely

3 egg whites

3/4 cups superfine sugar 

1. Preheat the oven to 400 and put a cookie sheet in the oven to heat.
2. Grease and sugar 6 individual (2/3 cup) soufflé cups. 
3. Cook the blackberries and apple on the pan for 10 minutes, or until the juice runs from the blackberries and the apple has pulped down well.
4. Press through a strainer into a bowl.  
5. Stir in 1/4 cup  of the sugar and set aside to cool.
6. Put a spoonful of the puree into each of the soufflé cups. 
7. Whisk the egg whites in a large bowl until they form stiff peaks.  Then gradually whisk in the remaining sugar.
8. Fold in the remaining fruit puree and spoon the flavoured meringue into the prepared dishes. 
9. Level the tops with a metal spatula and run a knife around the edge of each dish.
10. Place the dishes on the hot cookie sheet and bake fore 10-15 minutes, until the soufflé have risen well and are lightly browned.  (Check with the oven light, do not open the oven door because they will fall).
11. Dust the top with a little sugar and serve immediately.

Chocolate Zucchini Spice Cake

I must admit, I was always sceptical of chocolate zucchini cake growing up and was hesitant to try it.  Maybe it was because my family didn't grow vegetables growing up so I never tried zucchini as part of anything.  When a friend of mine told me she was going to use chocolate zucchini cake for here wedding cake I was shocked and thought she was a little crazy.  Then came her wedding day and I was pleasantly surprised when I tried the cake.  Since then I have tried to open my mind to experimenting more and I am glad I did.
For the past few years I have been using the same recipe for chocolate zucchini cake but the other day I decided to try a new one with a bit of spice to it.  I really enjoyed the end product and those who helped me eat it did as well.  This is another recipe that works well for using up a large zucchini.

Chocolate Zucchini Spice Cake

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar

2 eggs

1 tsp vanilla

1/2 cup sour milk

2 1/2 cups flour

4 tbsp cocoa

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

2 cups finely diced zucchini

1/4 cup chocolate chips

1. Cream together the butter, oil and sugar.
2. Add the eggs, vanilla and sour milk.  Beat together with an electric mixer.
3. Mix together all of the dry ingredients and then add it into the cream mixture.  Use the mixer to combine.
4. Stir in the zucchini.
5. Pour into a 9x12 pan and sprinkle the top with the chocolate chips.
6. Bake at 325 for 40-45 minutes or until a toothpick comes out clean.

Blonde Zucchini Brownies

A couple years ago at a country fair I picked up a zucchini cookbook for fifty cents and it was worth every penny!  As you can tell by the duck tape, it has been well loved.  I highly recommend it to anyone who grows zucchinis.

This year is a particularly abundant year for zucchinis for my family so I have tried several recipes from it and I am a little behind in my posts.  There will be a bunch of zucchini posts for the next little while.  I have also found it is very easy to double or triple the recipes so I can have stuff to pull out of the deep freeze when short on time.
I have to admit this was my first time making blonde brownie, my mom has a amazing fudge-brownie recipe I use as my regular.  That being said this brownie tasted great and I think it will become one of my regular trying to use up the baseball bat zucchini recipes.

Blonde Zucchini Brownies

1/3 cup butter

1 tbsp hot water

1 cup brown sugar, firmly packed

1 egg

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/8 tsp baking soda

1/2 tsp salt

3/4 cup peeled and diced zucchini

1/2 nuts (optional)

1/4 cup butterscotch chips

1. In a large pan melt the butter with the hot water.  Add the brown sugar and beat well.
2. Take off the heat and allow to cool for a bit.  Beat in the vanilla and egg.
3. Mix together the dry ingredients and add to the sugar mixture.
4. Stir in the zucchini (and the nuts if you are using them).
5. Pour the mixture into a greased and floured 9x9 pan.
6. Sprinkle with butterscotch chips and bake at 350 for 20 - 25 minutes.

Chocolate-Peanut Butter Ice Cream

I know I am not alone when I say that chocolate and peanut butter go so well together.  There are many ways this partnership can be enjoyed.  Growing up I remember my dad making himself peanut butter and chocolate chip sandwiches as a treat.  Reese's Pieces and Reese Peanut Buttercups are always great.

I was very happy to come across this chocolate and peanut butter ice cream recipe in one of our cook books and the resulting guilty pleasure is a wonderful treat. I am also very lucky because my husband enjoys trying different creations in our ice cream maker.  It is always nice to be able to have a couple of different ice creams in the freezer so you can enjoy different flavours depending on your mood. The only thing I need to work on now is my self control!

Chocolate Peanut Butter Ice Cream

2 cups half and half cream

1/4 cup unsweetened cocoa powder

1/2 cup sugar

pinch of salt

1/2 cupi smooth peanut butter

1. Whisk together the cream, cocoa powder, sugar and salt in a large sauce pan.
2. Whisk the mixture as you heat it to a full, rolling boil. (It will start to foam up)
3. Remove from the heat and whisk in the peanut butter until it is thoroughly blended.
4. Chill the mixture.
5. Churn it in you ice cream maker according to the manufaturer's instructions.

Green Beans Amandine

It is always nice to put a bit of a twist on your vegetables so you are not eating the same thing over and over again.  I try to keep an eye out for recipes that will not add a lot of prep time but will add to the flavour.  Last night I was looking for a different way to enjoy some green beans and after a little bit of searching I came across this recipe.  I really enjoy nutmeg so I thought it was worth a try.
The extra flavour was amazing and the beans were so tasty!  They would complement many dishes, such as a roast or chicken very nicely.
This dish is one you could prep mostly a couple of hours in advance for a dinner party and just do the last step before you are about to serve the meal.  I think it is one that would impress your guests.
On a side note, when topping and tailing green beans I find it easiest to snap off the extra bits instead of using a knife.

Green Beans Amandine

1 lb green beans, topped and tailed

1/3 cup slivered almonds

1tbsp butter

1/4 tsp ground nutmeg

1. In a deepish frying pan boil about an inch of water.  Place the beans in and cover with a lid, cooking the beans until they are tender crisp.  Remove them from the pan and place in cold water to prevent further cooking.
2. Discard the water and return the pan to the stove on a medium heat.  Add the almonds and toast until they lightly brown and become aromatic.  Remove from the pan to use for later.
3. Return the pan to a medium heat and add the butter, almonds and the nutmeg.  Toss them in the pan until the beans have reheated.  Toss in the almonds just before serving.

Mustard Glaze

It is always nice to liven up your meal with a glaze when cooking plainer food.  I found this glaze to be very versatile and easy to prep for in advance.  I am sure it would taste great with just about any type of mustard you can get your hands on, however I am not sure that I would bother if you have a rather plain hotdog variety.

Mustard Glaze

1 tbsp mustard of your choice

1/4 cup white balsamic vinegar

2 tbsp olive oil

2 tsp sugar

1. Whisk together the ingredients and pour over your choice of vegetables or meats.

Curried Zucchini Soup

Zucchini season is here and they are growing like crazy.  Now it is time to try all those recipes I have saved on my desktop or found in a cookbook so over the year.  I think we get enough zucchinis during the season that I don't go out of my way to buy them when they are not in season.  Plus if I don't have enough time to make use of them before I get the next batch off the vine then I will freeze them for soups, sauces and muffins to use throughout the year.
I came across this recipe for a soup that could be serve hot or cold and figured it would be worth a try.  I don't think I would have thought to use curry powder with zucchini on my own.  I really enjoyed the flavour of this soup.  It is a nice and straight forward recipe that does not require too much prep time which is a bonus in my books.

Curried Zucchini Soup

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 tsp curry powder

1 large or 2 medium zucchinis, sliced

1. In a large saucepan, over medium heat, add the oil and onion.  Stir occasionally, until the onion is soft (about 4-5 minutes).  Add the garlic and curry powder, stirring constantly until it is fragrant.
2. Add the zucchini and add enough water to cover the zucchini.  Bring to a boil and then reduce the heat, simmering the zucchini until it is tender.
3. Using a blender or an immersion blender, puree the soup and then serve at your desired temperature.