Could someone please let me know how it is already the end of November? Christmas music is blaring and the tree is decorated, but after back to back weeks in Mexico and San Francisco, I’m mentally barely at Thanksgiving. Sure, I ate my fill of Thanksgiving food, but suddenly the weather has taken a turn back towards fall, and I’m wearing a vest and stepping on crunchy leaves and just now thinking of Christmas shopping. To add to it, this week Chris and I are headed to New York so I can pretend I’m in Culinary School for a few days at the Culinary Institute of America (more on that later this week)! What all this boils down to, is that I need to catch up quickly to Christmas or else it will be New Years and I’ll be setting out cookies for Santa as my family counts down to 2018! Holiday parties are looming and so this year I’m looking to something easy, delicious, and most importantly QUICK….
Are you guys ready for this bread? This bread that is all delicious Oktoberfesty things rolled into one?? Soft pretzels, mustard, horseradish, cheese, BEER!!…
Remember how a little while ago, I was lamenting the death of my garden, and perhaps my barely-green thumb? Well friends we’ve had a late summer resurgence, and it’s taking the form of smoky, spicy, pickled green beans! The greenish thumb is BACK!…
Guys. It’s Hatch Chile season. It’s a thing! Didn’t you know?
I will admit beyond hearing the occasional mention of “New Mexico Chiles,” I was pretty ignorant to the tradition, nay OBSESSION, that come with these New Mexico Hatch Chiles. I don’t know anyone from New Mexico, and my only experience with the Land of Enchantment is limited to visiting “Four Corners” as a tween and parking in New Mexico and walking to Utah, and then making horrible jokes with my sisters about it for the next 36 hours. Our poor parents….
Are you looking for the perfect late summer appetizer? Look no further. This tomato jam and whipped basil goat cheese are all the good things about summer, casual gatherings and friends rolled into one and then slathered onto a cracker. …
My whole life I’ve been a lover of snacks. I remember learning the word smorgasbord as a kid and wishing that every meal was just that– pickles and crackers and sausage and olives and basically just a cheese board (before I even know of their magic). A constant on my list of favorite snacks of course has to be popcorn. I realize this is not exactly a bombshell I’m dropping on anyone (not like that one lady I worked with who would peel back a can of sardines and just go HAM with her HANDS for her pre-shift snack…), but it’s one I just always go back to no matter what age I am or what season it is.
Obviously, as evidenced by the fact that I write a FOOD BLOG, I am a fan of homemade goods. I make macarons for fun on Saturday nights. I spend entire winter weekends folding, rolling, and chilling homemade croissant dough. I order Everything seasoning online and make bagels at home! Donuts fried on my stovetop! Friends—I have zested and steeped lemon and lime zest in simple syrup for over 8 hours just to make a super fresh margarita! You get the picture. Without a doubt all of these things are unequivocally better if made at home. …
Well it’s early June and in case you’re checking in, I’m still obsessed with all things strawberry! As if you couldn’t get enough what with the strawberry mousse, and then the strawberry bourbon cocktail, I’ve now pulverized those ruby gems into a delicious sorbet pop for your hottest day. Which I’m happy to report after a couple of summers with mild temps, we’ve already hit the high 80s. BRING IT ON*.
*come back to me in August when I’m moaning about the heat and craving boots and sweaters
I have a real affinity for a fruity frozen dessert on a hot day. And not like a cheap artificially colored and flavored “Minions Be-Do Blueberry” Popsicle (I’m looking at you, freezer in my kitchen which houses these exact things), but a super fruity, intense, more-refreshing-than-an-ice-cream-cone middle of the day kind of treat. This recipe is based off the queen of homemade frozen desserts: Jeni Britton Bauer’s recipe for sorbet, and it came out exactly as I had hoped. Creamy, fruity, and a big kick of basil to temper the sweetness. You don’t HAVE to put them in these adorable frozen-pop molds but they are a little more fun if you do. No bowl required.
Strawberry Basil Sorbet Pops
Makes 6 pops | Recipe adapted from Jeni’s Splendid Ice Creams at Home
1 lb strawberries, hulled (weigh after hulling/trimming)
3/4 C sugar
1/3 C corn syrup
1 C loosely packed basil leaves, torn and bruised a bit
2 Tb lemon juice
Equipment: Ice Cream Maker (I use this one)
After trimming the strawberries, process in food processor until a beautiful smooth puree forms. Take puree and strain through fine mesh strainer into measuring cup. You should have about 2 Cups of puree. Set aside.
Combine the sugar, corn syrup, basil, and lemon juice in a medium saucepan over medium low heat. Heat and stir until the sugar is dissolved and people that come in the room say, “holy basil what are you making it smells good in here!*”
*About 10 minutes.
Remove the syrup from the heat and let cool slightly (with basil still in it), about 5 minutes. After 5 minutes, strain the mixture through a fine mesh strainer to catch the large pieces of basil . If some little bits get in, that’s awesome. I don’t like a lot of solids in my pops (personally) but little flecks of green throughout are kinda magical.
Combine the strawberry puree with the basil sugar syrup. At this point you can put whatever container (large measuring cup perhaps) you are using into the fridge to cool completely. However, I like to take a page from Jeni’s book and put the mixture into a large gallon zipper top bag, and submerge into an ice bath for 30 or so minutes. This rapidly chills the mixture which means you can put it in your ice cream maker faster!!
Bust out the ice cream maker and frozen canister. Pour the sorbet base into the canister, pop in the paddle, and turn on. Spin until the sorbet is the consistency of softly whipped cream.
For plain old boring sorbet in a container: Back the sorbet into storage container and press a sheet of parchment on the top directly against the surface. Seal with an airtight lid. Freeze in the coldest part of your freezer for at least 4 hours.
For exciting cute summery pops: Shortly before the sorbet is ready, prep/open a gallon zipper top bag. Take the sorbet from the canister and using a wooden spoon (don’t use a metal spoon, it will scratch!) scrape the sorbet into the ziplock bag and seal. Flip it over, and cut the corner of the bag (you could also use a 16in pastry bag) and pipe the sorbet mix into the frozen pop molds, leaving about a 1/2 in of headspace to allow for some freezing expansion. Pop the lid on and stick the…sticks in. Freeze in the coldest part of your freezer for at least 4 hours.
To unmold the pops: Run some hot tap water and place the molds directly underneath it (you could also fill up a large container with hot water if you are pulling them all out at once) for about 10-15 seconds. Carefully wiggle the pops out! Enjoy!!
ALL IMAGES AND TEXT © REBA TOLODAY / THE PROPER BINGE
DISCLAIMER: THERE ARE SOME AFFILIATE/REFERRAL LINKS IN THIS POST, AND IF YOU PURCHASE I’LL RECEIVE A SMALL PERCENTAGE IN RETURN. THANKS IN ADVANCE FOR SUPPORTING ME AND MY AMAZON SHOPPING HABIT.
You know how sometimes you wish pizza crust was actually a croissant? No? Nobody else. Weird. Well, to the few of you who have wished that gluttonous thought, this one’s for you. …
Here’s a conundrum: I hate bananas…but I love banana bread. Love is actually a strong word because I don’t think love is supposed to come with so many strict requirements. For one– I cannot absolutely cannot have any sort of “amplification” of banana flavor in my banana bread. No banana glaze, no roasted bananas on top, no banana pudding packet mixed in to the bread….nothing of the sort. Two– In no way shape or form should the banana bread I love have CHUNKS of banana inside of it. No thanks, not for me. The banana bread I love is a uniform, homogenous, borderline store-bought banana bread. I remember once at work in college someone had made a loaf of banana bread into the office and I was pretty excited to enjoy a slice with my morning coffee. I sliced into it and took a bite and what was I met with? Oh just a mouthful of the slimy tropical fruit known as the banana. If I want a piece of fruit, I will look for it in the produce section. Not inside my quickbread….