Look, I owe you something savory, and I have a tagine, a fennel dish, and a tasty purslane salad all ready to go. In case you’re worried about our health, I promise we are happily eating our way through our CSA vegetable share.
But, fruit! I cannot get enough. I spent $30 on blueberries alone last weekend, and never even made anything. We’ve been enjoying the blueberries by the handful, just as they are. This year’s fruit season is going by fast, and fruits that usually hang out for at least a few weeks are disappearing quickly. The flip side of early fruit is that the season ends early too. So I just had to share this divine sour cherry ice cream with you before sour cherries disappear. read more »
Oh, hello. Things have been pretty quiet around here, and I’d like to blame it on the spring, but the truth is I just needed some time. Brian and I have been taking a step back and finding the direction we want to head. With a lot of things really (that sounds somehow ominous and I don’t mean it that way at all–things are great, we just want to approach the blog more mindfully). And with our baby almost 10 months old (Can you believe it? Remember when this happened?) crawling and pulling up, and eating literally anything she can get her tiny mitts on, what little free time we had has dwindled.
Nonetheless, I made you some ice cream. read more »
Why should kids have all the holiday fun? Make this milkshake, sit in the glow of your Christmas tree, crank “Last Christmas,” and enjoy! Get our easy recipe over on Babble.com’s Family Kitchen.
Last week a quart of slightly overripe blackberries arrived in our CSA and rapid action was needed. After a bit of deliberation, I decided on a sherbet based on a grapefruit version we enjoyed last winter. The sourness of the citrus was balanced wonderfully by the creamy sweetness of the dairy, and I thought this approach would similarly balance the tang of the blackberries. We ended up with an intensely flavored sherbet with pitch-perfect blackberry flavor, and hints of creaminess. An added bonus is that you get all of the blackberry flavor and none of the seeds. Chalk it up to yet another perfect summer dessert. read more »
Ahhh, the middle of February. The winter is really dragging on, and we’ve got at least 5 or 6 more weeks until the first spring chives and greens start popping up. Here at Brooklyn Supper headquarters we’re hunkered down, making the most of cabbage, jerusalem artichokes, winter carrots, beets, and squash. And while I really do love all these foods, by this time of year they’re, um, very familiar. And so I’ve been searching for a treat that would add some brightness to these snowy winter nights. Enter Ruby Red grapefruit sherbet.
With vibrant fresh-squeezed grapefruit flavor, this sherbet is absolutely delicious. Light and ultra tangy, homemade sherbet has an amazing depth of fragrant grapefruit flavor. Brian and I loved this recipe. In fact, it’s reserved a coveted place in my top 5 favorite flavors. read more »