July 28, 2008

A New Sorbet &, Umm, World Peace…

Well, World Peace Cookies, anyway, Dorie Greenspan style. How have I lived without them this long? Easy to make, easy to bake, easy to eat. Very easy to eat. Sweet, then salty – ever so decadent. And perfectly round. Fancy enough for a dinner party. Easy enough for a picnic. My next batch will feature a flavored Chocolate – maybe the new Lindt Chocolate Pear bars I bought? Chocolate Orange? Decisions, decisions.

Sadly (perhaps luckily, for my big ol’ butt) I packaged these up to send with my care package to Iraq. (wanna help out? click here…) But now I am alone in a clean kitchen, and the KitchenAid is looking unloved and sad. Make more World Peace, he whispers. How can I refuse World Peace? It’s just an unnatural thing to do. All I am saying…is give peace a chance.

For the recipe, buy Dorie’s book, Baking, From My Home to Yours. It is worth every penny, and today I saw it on Amazon for under ten bucks. Originally forty! It’s worth hundreds! Just buy it! Besides, Dorie is a super nice lady – she has emailed me a couple of times and shown me some support – so support her!

On a lighter, very refreshing note, I also made a batch of Blackberry Peach Sorbet. Delish. Good Gravy is it good. And easy. And cheap, especially if you have a peach tree and a bunch of blackberries growing in the backyard. (Yeah me!) Start to finish, this took me no more than an hour, and that is including a chill in the freezer. And the flavor? Summery. My cousin Brittani was just here and looked at me as if I was crazy when I told her the flavor, but has now decided it is VERY GOOD. That’s a compliment, as she doesn’t like anything unusual. (Hi Brit. Told you so.)

Blackberry Peach Sorbet

3 cups fresh blacksberries

2 large fresh peaches, peeled and cut up

3/4 cup sugar

1 cup water

1/2 tsp ground ginger

1/2 lemon (juice and zest of)

In small saucepan over medium heat, stir water and sugar until sugar is dissolved. Remove from heat. Let cool slightly, then combine with Berries in a blender or food processor and mix until smooth. Strain the mixture to remove any seeds. In same blender/food processor, puree the peaches, then add the strained blackberry mix and mix until combined. Pour in ginger, lemon juice and zest and mix until just combined. Place mixture in freezer for 30 minutes to chill, then add to ice cream machine and follow manufacturers instructions. Enjoy!!

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A New Sorbet &, Umm, World Peace…

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