Monday, August 9, 2010

Meyer Lemon Sorbet with Blackberry Galette:

Where is the sun??? The mornings are so foggy lately on the coast it's making me long for the sunny summer days that haven't quite happened yet.
The last of my Meyer lemons are smiling at me with their sunny yellow skins and I have two full baskets of lovely blackberries suggesting a summer picnic.

HELLO SUMMER!! even if it's an illusion...

I seriously love to cook from things that I see that are appealing and bring me some sort of inspiration. Like something fresh from my yard, the farmers market or just an interesting picture in some food rag or blog.

This recipe for Meyer Lemon Sorbet makes enough for two but if your smart you will double it to share. Make just the amount below and you will regret it after the first bite. Fresh...Tart...Amazingly refreshing and goes fabulous with the Blackberry Galette.

Meyer Lemon Sorbet:

1cup sugar
1cup water
1cup freshly squeezed juice from Meyer lemons
2 teaspoons lemon zest


1 In small pan on medium high heat, make a simple syrup by heating sugar and water until the sugar is dissolved. Remove from heat and let cool. Mix the juice and the zest. Chill.
2 Once the mixture is thoroughly chilled, freeze in your ice cream maker according to instructions . If you don't have an ice cream maker you can freeze in a shallow pan until semi solid. Then take a fork and fluff returning to the freezer to freeze firm.
3 Scoop with melon baller and garnish with mint. Makes 2 1/2 cups

On a long road trip up the coast of Oregon my husband and I had a amazing piece of blackberry pie and ever since I tasted those blackberries i couldn't get them out of my head. Rich, dark and juicy.Deep purple and Luscious. After milling a few ideas in my mind I opt for the most rustic (another word for easy) Hello!!! it is me I'm talking about...

There are a gazillion flaky pastry crust recipes. This one is a little different because it has the addition of polenta. Guaranteed to be ten times better than store bought and even tho I'm not much of a pastry kind of gal this one is super easy. Just keep the ingredients as cold as possible and you cant go wrong. The filling is just as easy. The taste is juicy and buttery. Brought me right back to our road trip. Serve this with the Meyer lemon sorbet and you will be in summer Nirvana.
1 3/4 cups all purpose flour
1/3 cup sugar
1/4 cup polenta
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk

4 cups blackberries
1/2 cup sugar
3 tablespoons flour
2 tablespoons lemon juice
2 tablespoon milk
1 1/2 tablespoon turbinado sugar
1. To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients in food processor; pulse 2 times. Add butter to flour mixture; pulse 4-5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press into 4 inch disc on plastic wrap; cover. Chill 30 min.
2 Preheat oven 350
3 unwrap and place dough on a sheet of parchment paper. Roll dough into 15 inch circle. Place dough and parchment onto baking sheet.
4 To prepare filling, combine the berries and next 3 ingredients in a medium bowl; toss gently to coat. Arrange berry mixture in the center of the dough, leaving a 2 inch border. Fold edges of dough toward center, pressing gently to seal.
5. Combine the milk and egg; whisk. Brush dough with mixture; sprinkle with the sugar. Bake at 350 for 1 hour or until pastry is golden brown. Let stand for 30 minutes before serving; cut into wedges.

No comments:

Post a Comment