Pineapple, Rhubarb, Watermelon and Mango Sorbets

Sorbet is so simple to make – and the flavour is amazing

 

Pineapple, Rhubarb, Watermelon and Mango Sorbets
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Ingredients
Simple Syrup
  1. 1 1/2 cups water
  2. 1 1/2 cups berry sugar
Pineapple Sorbet
  1. 1 large whole pineapple, peeled and cored
  2. 2 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Rhubarb Sorbet
  1. 5 cups diced rhubarb
  2. 1 1/4 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Watermelon Sorbet
  1. 1/4 medium-sized watermelon, skin and seeds removed
  2. 1 cup simple syrup
  3. 3 Tbsp. freshly squeezed lemon juice
Mango Sorbet
  1. 3 ripe mangoes, peeled
  2. 1/2 cup simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Instructions
To make Simple Syrup
  1. In a small saucepan bring water and sugar to a boil. Simmer until sugar has dissolved. Yields 2 1/2 cups.
PINEAPPLE SORBET
  1. Cut pineapple into chunks and puree in food processor. Mix 2 1/2 cups pureed pulp with simple syrup and lemon juice. Strain through sieve. Freeze in a 9″x13″ glass baking dish or an ice cream maker. When solid, break into pieces and pulse in chilled food processor until smooth. Store in plastic container in freezer for up to 2 weeks.
RHUBARB SORBET
  1. Puree rhubarb in food processor. Strain through sieve or cheesecloth, pressing to extract all of the juice. Discard pulp. Mix juice together with simple syrup and lemon juice and freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
WATERMELON SORBET
  1. Cut watermelon in pieces and puree in food processor. Mix 3 cups of puree with simple syrup and lemon juice. Freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
MANGO SORBET
  1. Cut mango pulp from pit and puree in food processor. Mix 1 3/4 cups mango puree with simple syrup and lemon juice. Strain through sieve. Freeze in 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet
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Rhubarb and Strawberry Crumble

A classic pair in a classic dessert

Rhubarb and Strawberry Crumble
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Ingredients
Topping
  1. 3/4 cup pecan halves, toasted 175ml
  2. 1 1/2 cups flour 375ml
  3. 1/2 cup firmly packed brown sugar 125ml
  4. 1 1/2 tsp. grated orange zest 7ml
  5. 1/4 tsp. nutmeg 1ml
  6. 1/2 cup butter, softened 125ml
Filling
  1. 4 cups 1″ (2.5cm)pieces of rhubarb 1L
  2. 2 cups sliced strawberries 500ml
  3. 3 Tbsp. flour 45ml
  4. 1/2 cup sugar 125ml
Instructions
  1. To Make Topping: Preheat over to 350F (180C). Spread pecans on a baking sheet and place in oven for 5-7 minutes, or until lightly toasted. Remove and let cool. Coarsely chop nuts and set aside. Stir together flour, brown sugar, orange zest and nutmeg. Add the flour mixture to the softened butter and mix with a fork to form a crumbly mixture; add pecans and stir into mixture until evenly distributed.
Notes
  1. Serves 8
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Read More

Cornmeal Currant Griddle Cakes with Apple Cinnamon

Cornmeal and currants – you gotta try this!

Cornmeal Currant Griddle Cakes with Apple Cinnamon
Cornmeal and currants
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Ingredients
Syrup
  1. 2 cups (500 ml) apple juice
  2. 1/2 cup (125 ml) apple jelly
  3. 3″ (7 1/2 cm) cinnamon stick
Griddle Cakes
  1. 1 cup (250 ml) flour
  2. 1/2 cup (125 ml) cornmeal
  3. 3 Tbsp. (45 ml) sugar
  4. 2 tsp. (10 ml) baking powder
  5. 1 tsp. (5 ml) baking soda
  6. pinch of salt
  7. 1/3 cup (75 ml) currants
  8. 1 1/4 cups (310 ml) plain yogurt
  9. 2 large eggs
  10. 1/4 cup (60 ml) melted butter
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Griddle Cakes
  1. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Stir currants into flour mixture. Mix yogurt and eggs together in a small bowl and stir into flour mixture. (This is a very thick batter.) Stir in butter. Heat a lightly greased frying pan or griddle over low heat until hot. Spoon batter in batches forming 1 1/2″ (8 1/2 cm) cakes. Cook about 3 minutes on one side or until bubbles form and bottom is golden. Turn and cook other side until golden. Keep warm while cooking remaining cakes. Serve with warm syrup.
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Spinach and Strawberry Salad

Spinach and Strawberry Salad
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Ingredients
  1. Spinach – enough for your crew
  2. Strawberries - same as above
Dressing
  1. 1/3 cup white sugar 75 ml
  2. 1/2 cup oil 125 ml
  3. 1/4 cup white vinegar 60 ml
  4. 2 Tbsp. sesame seeds 30 ml
  5. 2 Tbsp. poppy seeds 30 ml
  6. 1/4 tsp. paprika 1 ml
  7. 1/2 tsp. Worcestershire sauce 2 ml
  8. 1 1/2 tsp. minced onion 7 ml
  9. I
Instructions
  1. Tear spinach into bite-sized pieces. Cut strawberries in half. Combine dressing ingredients and mix well. Toss with spinach and strawberries.
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Child’s suggestion for a love ballad: “I’m in love with you most of the time, but don’t bother me when I’m with my friends.”