September 24, 2012 § 5 Comments
Recently my good friend Tziporah decided to stop by. She lives in my neighborhood but with kids and work its difficult to catch up sometimes. She, with her wisdom and gift for insight, inspired me to continue writing even when its hard. And ladies and gentleman, it is hard around here.
Where have I been? I have two kids under the age of two and was resisting childcare. That whole ”I can take care of my OWN kids” syndrome. I stuck it out for 9 months. My son is now enjoying himself in a half-day nursery school and my 9 month old baby girl has never been happier to play alone without fear of being trampled or excessively kissed. We needed a break.
As I’ve mentioned in the past, my life has been in a total whirlwind since my last semester in College. School, conversion, seminary, marriage, first baby, second baby. I feel like I can breathe again. Like I can sit down with a cup of coffee (alone!) and think about who I am and where I want to be. It also helps that I started Rabbi Aryeh Nivin’s Personal Development Chabura. I am investing in myself because a happy mommy means a happy family. (Cheesy, yes. True, 100%). I cannot tell you how long it took me to believe that I am worth investing in.
I am also happy to report that as of several months ago I am pain and medication free. On a recent trip to the States I met with my Rheumatologist who reported that I have perfect blood work. That means I am completely in remission from Rheumatoid Arthritis. How did this happen? I stopped eating gluten. I had dabbled before with the diet but I now avoid even trace contamination. I’m not telling every person who might have arthritis or an autoimmune disease to try a gluten-free diet. I know better. But if you are not responding to medication and are at your wit’s end, there is absolutely no harm in trying. I can pick up my kids, use my hands, climb the stairs, push a stroller, fasten my own buttons, cut my chicken, and I have not had this much energy since I was a teenager. I could not say the same a year ago.
I’ve tried dozens of recipes for gluten-free bread. When I discovered that my daughter is also sensitive to eggs and dairy, I had to get creative with recipes. This is my favorite gluten-free bread I have tasted including those from the most popular gluten-free companies. It contains nuts so it might not suit the needs of everyone. But if you are looking for a vegan and gluten-free all-purpose dough this recipe is for you. (I’ll soon be posting a nut free bread that rivals any fluffy dinner roll on the market)
I adapted it slightly from Ginger Lemon Girl. She deserves the credit as I did nothing more than swap out a few starches and lower the amount of gums. I prefer to bake gluten-free bread in small round tins (slightly larger and more shallow than a muffin tin), but this bread also slices beautifully in a traditional loaf. I’m even trying it out as pizza dough this evening. The sorghum and brown rice flour are easy subs for each other if you can only find one or the other. *If you can take the time to buy an inexpensive kitchen scale for weighing dry ingredients I would HIGHLY advise you do so. Gluten free baking works exceptionally well when done by weight and it makes it even easier to convert traditional wheat recipes to gluten-free.
Gluten Free Vegan Bread
1 1/4 cups almond flour (144 grams)
1/2 cup brown rice flour (71 grams)
1/2 cup sorghum flour (72 grams)
1 cup potato starch (140 grams)
1 teaspoon baking powder
2 teaspoons xanthan gum
1/2 teaspoon sea salt
1 1/2 cups warm water
1 tablespoon dry yeast
3 tablespoons honey, agave nectar, or maple syrup
1/4 cup neutral tasting oil
In a medium bowl combine the honey (or agave to make it 100% vegan), yeast and warm water. Allow to sit for 5 minutes or so until it bubbles like a cauldron. In a large bowl, combine all dry ingredients and mix well until it becomes a completely homogenous flour mixture. Add oil to yeast mixture and stir to combine. Add wet ingredients to dry ingredients and stir well for 5-10 minutes. Do not skip this step. The dough (which really resembles a thick cake batter) will go from chunky to smooth as the gums start to develop. This process mimicks gluten and is essential to a good crumb structure. Cover and allow to rest in a warm place for an hour or two. Preheat your oven to 350 F (176 C). Spray shallow tart tins, muffin pans, or loaf pan with Pam or grease well with oil. Divide dough equally. Allow to rise for another 20-30 minutes while the oven preheats. Bake in a hot oven for 20-30 minutes, rotating the pans half way through baking time. Bread is done when it is a deep golden brown color. Remove the pans from the oven and rest for 5 minutes. Remove the rolls or loaves and transfer carefully to a wire rack and allow to cool COMPLETELY before slicing. These keep well for 1-2 days at room temperature, but I usually freeze what I cannot eat in one day.
October 19, 2011 § Leave a Comment
The air is cool in the morning. And again in the evening. Last night I wore boots and a wool beret to hang out in the Sukkah. I can’t tell you how happy this makes me. I love the changing of seasons, and as trite as it sounds, I wait for that cold intake of air all year. There is something about the weather turning cooler that signals to me a fresh start. I carefully (ok, not always so painstakingly) put away the summer wardrobe, break out the bags and boxes of sweaters, fleece, and warm blankets. I eat hot oatmeal with brown sugar and cinnamon every morning. Afternoon tea is a totally legitimate past time and not to be considered overkill (as some might think it in the summer).
It’s a strange time for me, but a good one, and necessary I think. In two weeks time I’ll be moving out of our apartment into another. A nice little place off a pedestrian path, with a garden with a tree. I’ll have another month after that to settle in, set up house, and then my life will change drastically once again. It feels incredible to go through all of our possessions, shedding old clothes and knick knacks and garbage that has been weighing us down since before we were married. And our little baby isn’t such a little baby anymore. He’s chatting, cruising, getting into trouble. Soon enough he’ll be walking. Things are always changing, evolving. But I can count on that cold intake of air to bring me back to a familiar place of renewal.
There is nothing revolutionary about this pie. I use fresh pumpkin, which is actually quite simple to prepare*, and it makes a world of difference. You could use a can of pure pumpkin puree and I won’t hold it against you. A smooth dairy-free custard is baked in a gluten-free cookie crust which holds up well as the days pass; no soggy bottoms here. Spicy, sweet, delightful.
*I realize I forgot to mention how one actually prepares fresh pumpkin. I like small-ish sugar pumpkins, as the larger ones tend to have a funky taste. Save those for your front stoop. Hack it up in the pieces, scraping out the stringy insides and seeds. Place in a large microwave safe bowl and cover with plastic. Microwave in 10 minute bursts until all pieces are soft and easily pierced with a fork. Scrape out the flesh into another large bowl and puree with a hand blender, or blend in a blender. If it seems to be excessively watery, you can strain it in a strainer lined with cheesecloth. I like to freeze half-cup amounts in small plastic bags, labeled, so I can take out a few when I need an Autumn pick-me-up. Voila! Easy as pie.
Pumpkin Pie in a Cookie Crust
Gluten free, dairy free, soy free
Makes 1 9 inch deep dish pie
Adapted from Epicurious
2/3 cup (packed) golden brown sugar
1/2 cup sugar
2 tablespoons Brown rice flour (or all-purpose flour)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/2 cups pumpkin puree or canned pumpkin (If using the canned version, make sure it is unseasoned)
2 tablespoons honey
3 large eggs
1 cup almond milk (or any dairy free milk of your preference)
1 prepared Gluten Free Cookie Crust (Recipe below)
Preheat oven to 450 F. In a large bowl, mix all ingredients, blend until smooth. Pour into baked and cooled cookie crust. Bake for 10 minutes, then lower heat to 325 F and bake for another 40-60 minutes, depending on your oven. Cool on a wire rack completely. Cover with plastic wrap directly on the pie and refrigerate until serving (2-3 days max.). Serve cold or at room temperature.
Gluten Free Cookie Crust
Makes 1 9 inch deep dish crust
Adapted from Allrecipes
1 1/2 cups finely crushed gluten free tea biscuits (or any other simple butter cookie similar to a vanilla wafer)
1/4 cup white sugar
6 tablespoons margarine, melted (The comma placement means you first measure out 6 tbsp of cold margarine, then melt. If a recipes states “6 tbsp melted margarine” it means you measure AFTER melting. Not as common)
1/2 teaspoon ground cinnamon
A pinch of salt
Directions for Crust
Preheat oven to 350 degrees F (176 degrees C). In a bowl combine the cookie crumbs, sugar, margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate. Bake in the preheated oven for 5-7 minutes, until lightly brown. Cool.
July 31, 2011 § 5 Comments
I’m not even going to get into where I’ve been. Oh how I have so much to tell you. About pizza. And fresh summer salads with feta and balsamic. And slaw. Oh the slaw. But that’s for another post and another time. Because the news I have for you today is so incredible, so mind blowing that you will be running to your kitchens as soon as you finish reading. I made the best muffins in existence. The most tender, the most flavorful, the perfect crumb, crunchy lidded, ideal banana whole grain muffins. And they are gluten-free. Yes, I have gone over to the dark side and become a buckwheat-eating freak. I’ll explain the situation at length later, but just know this: I have not felt this good in months. Maybe a year. Maybe since before my RA diagnosis. And thank you G-d, there will be muffins.
You might recognize this recipe from my Vegan Banana Bread. Instead of messing around with other gluten-free muffin recipes with ingredients I didn’t have, I decided to experiment with a recipe that works- with wheat flour at least. With the guidance of Gluten-free Goddess and her baking tips and substitutions, I made a gluten-free flour mix, and subbed out the wheat flour in my regular recipe. I also added an egg and some baking powder for extra leavening and binding. And a little ground flax seed for good measure. Mine did not rise as high as traditional muffins, but you can experiment with how much you fill your baking cups. I can’t express how delicious these are. And not just by gluten-free standards. You can easily make this into banana bread, just grease or line a standard size loaf pan with parchment and voila. You could even add chocolate chips. My Husband would approve.
Gluten-free Whole Grain Banana Muffins
Makes 12 muffins or 1 large loaf
Gluten, Soy, and Dairy-free
*Note: the GF flour mix makes more than needed for this recipe. Store the rest in an airtight container in your fridge or freezer and use for another delectable gluten free recipe. It works well for just about any baked good.
1/2 cup margarine or canola oil
1/2-3/4 cup Demerara or white sugar (depending on how sweet you like your muffins)
1 1/2 cups gluten-free flour mix*
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
3 ripe, mashed bananas
Gluten-free flour mix:
1 cup brown or whole rice flour
1/2 cup buckwheat flour
1 cup tapioca starch
1 tsp xanthan gum
1 tsp ground flax seeds
Whisk together and store in the refrigerator or freezer in a tightly lidded container.
Preheat oven to 350 F (176 C). Line a muffin tin with liners, or grease wells with oil. In a large bowl, combine margarine or canola oil and sugar, stirring well to combine. Add the egg and beat well. Add salt and pumpkin pie spice. Sift in 1 1/2 cups of the gluten-free flour mix, baking soda, and baking powder. Add mashed bananas. Mix well, beating for a minute or two. With normal muffins, over beating would make for a tough muffin. With gluten-free flours, beating adds aeration and makes for a lighter crumb. Using a 1/4 cup measure, fill the muffin cups with batter almost to the top. Bake in the preheated oven for 20-30 minutes. The muffins are done when they are brown on the top, the tops spring back when you touch them, and a toothpick inserted in the center comes out clean. Let the pan cool on a wire rack for a minute or two. Remove the muffins to the wire rack to cool, or else the bottoms will steam. Eat them all.
March 21, 2011 § 2 Comments
The results are in! Over 60% of polled readers said their guilty pleasure is definitely chocolate. Of course it is. Every Mom should have a secret stash of chocolate in her house for emergencies. I usually keep a good bar of dark chocolate in the fridge and try to avoid stocking other chocolate treats in the house simply because I cannot be trusted. Recently I started buying boxes of those miniature chocolate chip cookies, thinking because they are minis I can eat more and not stuff myself. I ate them like chips. Or popcorn. I ate them by the handful. So then I decided to make my own chocolate chip cookies, again in miniature form, to have around the house as a special treat. I’d limit myself to one a day. I baked over two dozen one afternoon. Devoured in a weekend. Not cool, man.
I brought this Chocolate Pudding pie to a Purim bar-b-q hosted by a friend of mine. On the holiday of Purim we eat, drink and generally be merry, give gifts of food and drink, spread the wealth around to those less fortunate, disguise ourselves in costumes and listen twice to the Purim story of how Queen Esther and Mordechai the Jew saved the Jewish people. By the time dessert rolls around everyone is so tipsy no one cares what you serve them- this pie is the exception. There were ooohs. And aaaahs. People asked for seconds. It’s dairy-free and darn good.
Chocolate Pudding Pie
Adapted from The Williams-Sonoma Baking Book
1 cookie crumb crust (I used a Keebler graham cracker crust, but you can easily make your own)
For the Filling:
2 1/2 cups soy milk
150 grams semi-sweet chocolate, finely chopped
4 large egg yolks
3/4 cup sugar
3 tbsp cornstarch (cornflour)
1/4 tsp salt
1 1/2 tsp pure vanilla extract
For the Topping:
1 cup parve heavy cream (I used Rich’s Whip)
1 tbsp sugar
1 tsp pure vanilla extract
Finely chopped chocolate for garnish
In a saucepan over low heat, combine the soy milk and finely chopped chocolate and stir until the chocolate is completely melted. Turn off the heat. In a large bowl whisk egg yolks with sugar until pale yellow in color. Add cornstarch, salt, and vanilla extract and beat for 1 minute. In small batches, slowly pour the melted chocolate into the egg mixture, mixing well in between additions. Do not pour in all at once or the eggs will cook and your custard will be ruined. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. About 5-10 minutes. Whisk until completely smooth. At this point you have the perfect chocolate pudding. Feel free to forgo the pie and eat with a spoon. If you decide to proceed, pour the pudding into the pie crust until it almost reaches the top. There might be a bit of pudding left over. Place a piece of plastic wrap directly onto the pie and refrigerate for at least 2-3 hours before serving. In the bowl of an electric mixer (or a stainless steel mixing bowl) combine parve whipping cream, remaining 1 tbsp sugar and 1 tsp vanilla extract. Whip on medium-high with the whisk attachment (or with a wire whisk if by hand) until stiff peaks form, about 3-5 minutes. You can tell a stiff peak if when you remove the whisk from the bowl, a peak of cream remains standing and doesn’t fold over. Remove plastic from the chilled pie and spoon whipped cream onto the top, smoothing the surface. You can dust with finely chopped chocolate for a garnish. Keep refrigerated until ready to serve. You can also place in the freezer for a few minutes to firm before serving.
February 15, 2011 § 1 Comment
I grieve the absence of a Mexican restaurant in Israel. I can’t even tell you how many times I’ve imagined opening up my own burrito stand, or homestyle dive selling tacos and fresh guacamole.There is the question of Kosher- would it be a meat-only establishment? Vegetarian? I would be entirely unqualified but at least I’d have enthusiasm.
If enthusiasm were a career, I’d be an expert in my field. I’ve never lacked for enthusiasm, it’s the get-up-and-go that I struggle with. I feel like I’m the number one second guesser, and it’s starting to become more evident as I consider what is next on this journey called life. Masters degree? Great idea, but then there is daycare, and choosing a focus, the long hours, the time spent away from home, and will I ever use it to build a real job? So just like my imaginary Mexican restaurant, it gets put on hold until the next grand idea.
I’ve taken to making my own Mexican dishes to stave off my cravings and feelings of inadequacy as a restaurateur, which always seem to strike in the winter. I think it’s linked to a lack of vitamin C. Of course this falls during the opposite of tomato season. Sadly, the selection at the market this week was pathetic- hard, yellow, unripe beef steak tomatoes that I wouldn’t even allow space in my bag.
Did you know that canned tomatoes, along with other frozen and canned produce, are picked and packaged at the peak of their ripeness? I regularly use the canned variety for marinara sauce or as the base for soup or stew. They work wonders in this salsa alongside fresh cilantro. We ate almost the entire batch with massive beef burritos filled with rice and black beans. I like my salsa chunk-less, if you will, so this is most similar to what you’d find in an authentic Tex-Mex restaurant.
I turned to the great, all-mighty Pioneer Woman for salsa inspiration this time around, and I’m sure glad I did. I figured if anyone knows a good salsa its the wife of an Oklahoma cattle rancher. I’m making use of my new food processor, or as I like to call it- my little plastic savior. A blender would also work well.
adapted from PW
1 large can (28 oz) whole, peeled tomatoes
1/2 green pepper, grated
1/2 red pepper, grated
1/2 yellow or orange pepper, grated
1 small jalapeno pepper
1 small red onion
1 cup fresh cilantro
2 cloves garlic, minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp cumin
1/4 tsp red pepper flakes
Juice of 1 lemon
Grate the peppers using the grater attachment on your food processor or on a box grater. Combine peppers, tomatoes with their juice, red onion, cilantro, sugar, salt, cumin, red pepper flakes and lemon juice in your food processor or blender. Pulse several times until well combined and there are no large chunks. Taste (with a chip!) and add more seasoning as desired. Chill in the refrigerator for several hours before serving to allow the flavors to meld.
February 7, 2011 § 3 Comments
Yesterday was not a good day for me. I looked around my filthy house, and made an executive decision to do nothing. I didn’t get out of my pajamas until 6 pm when I realized my husband would be home from work and see me, in my pajamas. The same pajamas from the day before. Instead of making food, I microwaved some leftover potato kugel and ate it with ketchup. I finished off the bag of cookies and brownies from Shabbat.
I was, lets just say it, feeling sorry for myself. I felt like a big fat pig who eats nothing but junk, who never gets dressed, but pads around the apartment in slippers. I sat at my computer, letting my baby amuse himself on his bouncy chair. What a terrible mother. Here I have this opportunity to grow his little brain and I’m watching Ben Affleck movies (Hey, it was good!). I was lonely, feeling alone in this country and very, very far away from home. For whatever reason my self-esteem was plummeting, and something needed to be done about it.
This morning I woke up and immediately changed my baby into a real outfit. I got myself dressed, put on my nice wig (gotta love that), and even put on some makeup. Will I leave the house today? I’m not sure. But at least I’ll look nice for myself and the Baby. I had a strong cup of coffee, a bowl of healthy granola, and called my Mother-in-law for a chat. Sometimes a bad day is all in your head.
When I’m feeling down and out, it’s usually linked to eating poorly. Which one comes before the other, I’m not sure. I like to remedy this negativity with lots of fresh water and vegetables. I made this Vegetable Minestrone and it was the perfect cure to a no good, very bad day.
Makes about 3 quarts of soup
2-3 tbsp olive oil
1 large onion, diced
3 carrots, peeled and sliced
3 large stalks of celery, sliced
8 cups water or vegetable broth
3-4 cloves of garlic, minced
1 can navy, kidney or cannelini beans, rinsed
2 cups cut green beans (if frozen, just dump em in, if fresh, wash and cut into 2 inch pieces)
2 cups uncooked pasta (I used whole wheat rotini but shells or penne would also be good here)
1 can crushed tomatoes with juice
Salt, pepper, oregano, basil and paprika to taste
In a large stock pot, heat olive oil over high heat. Add onions and garlic and cook for 1-2 minutes until fragrant. Add carrots and celery and stir to combine. Add water or vegetable broth, green beans, canned beans, salt, pepper and spices to taste, and the can of crushed tomatoes with juice. Cover the pot and bring to a boil, then lower heat and simmer for 30 minutes or more, or until the carrots are tender. Check the seasoning and add more according to your taste. Add the pasta and cook for 5-10 minutes until pasta is cooked. Serve hot with crusty bread. If freezing, I would withhold the pasta, then reheat on the stove, adding the pasta in the last 5-10 minutes of cooktime.
February 2, 2011 § 3 Comments
One of my great joys in life is having guests. I like to set out little shampoos and clean towels, realizing that I should have opened a B&B instead of a Blog. I want people to feel comfortable, well fed and happy when they stay with us. So I was delighted to have my best friend from College come crash along with a friend for a few days.
This was their first trip to Israel and now they are off traveling the country and beyond like brave girls do.
Selfishly, I enjoyed their company not only because I was performing the mitzvah of Hachnosas Orchim (hospitality), but because it felt so good to have an old-fashioned, stay up late, heart-to-heart with some strong women. There is nothing in this world like a great girlfriend, and I’m proud to call a core group of ladies my best friends. And they made my Baby giggle.
And who doesn’t love that?
I made this Tart for dinner and paired it with a salad. It was not enough food for four people and I was embarrassed so I stuffed them with Ice cream cake. I think they will forgive me. I really should have entitled this post “Fancy Diner Food in a Tart Shell” because that’s what it is, and why it’s so perfect. I don’t know about you, but every time I’ve been to a Diner or other Breakfast-24- hours a day establishment, it’s always a big decision: pancakes or eggs and hash browns. I love buttered toast more than anything, and that’s why I always choose the eggs. Because who orders a side of toast with a huge stack of pancakes? I’m also a massive fan of breakfast potatoes and a good over-medium flipped egg.
My parents used to call me Miss Breakfast because I often ate more than one breakfast a day, sometimes at night for dinner. There are not many things more satisfying than that. Maybe washing your hands with fresh smelling soap and hot water. Or sneaking away to read a great book with no one to bother you. A glass of sweet, cold water in the middle of the night. I’m a simple girl. Either way, breakfast for dinner is light and easy and good for entertaining- that is, if you make enough, and not leave your guests hungry. *Gulp*
Goat Cheese Tart with Caramelized Red Onion and Potato
Makes 1 tart, enough for 2 normal adults for dinner, or as a side dish for a group
This could have had more seasoning, so if you like it full-flavored, add some more chopped fresh thyme and fresh rosemary. You can also sprinkle the top with parmesan or sharp flavored, shredded cheese before baking.
1 sheet puff pastry
1/2 cup creamy goat cheese
1/2 cup milk
1 large red onion, thinly sliced
3-4 small, new potatoes, peeled and chopped
1 tbsp margarine or butter
1/2 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 cup parmesan cheese or sharp flavored shredded cheese (optional)
Using a tart pan with a removable bottom, fit a piece of uncooked puff pastry into the pan. Chill in the refrigerator for 15-30 minutes. Preheat your oven to 350 F (176 C) and place a pan in the bottom third section. Remove the tart crust from the refrigerator and using a piece of aluminum foil, completely cover the crust, pressing the foil to fit the inside. Fill the foil-lined crust with uncooked rice or beans or pie weights. Bake the pie crust for 15 minutes until set but not browned. Remove the crust from the oven, remove the foil and weights, and return to the oven to bake for 5-10 minutes to lightly brown. Poke any bubbles that appear with a fork and don’t allow the crust to rise (Tamp down with a spoon if you need to). Remove the crust to a wire rack to cool. In a small sauce pan, cover the peeled and chopped potatoes with water and over high heat, boil until tender, about 10 minutes. While the potatoes are cooking, melt 1 tbsp margarine in a heavy pan over medium-high heat. Put the sliced red onions into the pan and cook for 10-15 minutes, until starting to brown. Set aside. When the potatoes are tender and cooked, drain them in a colander and add them to the caramelized onions and cook for 2-3 minutes over high heat. In a bowl, combine 2 eggs, milk, creamy goat cheese, thyme and any other herbs you like, salt and pepper, whisking to combine. Spread the onions and potatoes on the bottom of the tart shell. Season the potatoes and onions with additional salt and pepper. Pour the egg mixture over the potatoes, and if you like, sprinkle parmesan or shredded cheese over top. Place in the preheated oven and bake for 20-25 minutes until the tart no longer jiggles and the top is lightly browned. Serve warm or at room temperature.
January 27, 2011 § 1 Comment
I’m a lemon freak. Always have been. I use lemon scented lotion, get lemon chicken from Chinese take-out, would love nothing more than a lemon curd filled birthday cake, and have, for years, been looking for the lemon sherbet recipe of my dreams.
Sherbet? I thought this was a recipe for Sorbet. What’s the difference? Sorbet is made mainly from sugar and water, and sherbet has a creamy base. Flintstones Push-Ups are of the sherbet variety. Growing up I yearned for the summer picnic when my Mom would pick up a watermelon sherbet cake from Friendly’s Restaurant. Strawberry and lime flavored, it looked like a half-watermelon and had chocolate chips for seeds. A significant portion of my childhood was spent at Friendly’s, and I still think about that cake (and the thousands of grilled cheese sandwiches that my babysitter watched me eat- Thanks Diana! By the way, this is not an exaggeration. I ate nothing but grilled cheese sandwiches and hot dogs for the first 12 years of my life. Still love ‘em!)
I’ve been pining for lemon sherbet, but hence, am currently avoiding dairy for the little Baby’s sake. I wondered if a vegan milk substitute would give the creaminess I was searching for. Not so much, but the result was an tart, sweet and incredibly refreshing sorbet that would rival any other frozen dessert. Want to try your hand at a sherbet? Replace the Almond milk with 1/2 cup heavy cream and 1/2 cup milk. Let me know how fantastic it is, and I’ll live vicariously through you.
Accidental Lemon Sorbet
Adapted from the Joy of Baking
1/2 cup (120 mL) freshly squeezed lemon juice (About 2-3 lemons)
Zest of 1 large lemon
1 cup Vanilla Almond milk (or Soy milk for a creamier version)
1/2 cup sugar
Squeeze the juice of 2-3 lemons. With a small-hole grater, zest one of the lemons. If you have an ice cream maker, combine all of the ingredients in a bowl, cover and chill in the refrigerator for an hour or so. Then put in your ice cream maker and follow the instructions according to your machine. If you don’t have a machine (like me!), combine all ingredients together in a shallow pan small enough to fit in your freezer and cover it directly with plastic wrap. Place in the freezer for several hours, stirring about every half hour or so to break up the ice crystals, then return it to the freezer. If you wanted to be fancy you could use a food processor or blender to achieve this, but a fork or whisk works just fine. The more you break up the crystals the smoother your sorbet will be. After several hours of breaking up and refreezing, move the sorbet to a freezer safe container. Let it thaw a bit before scooping and serving.