Dreamy Desserts {Cantaloupe Sherbet}

I had to share this recipe since making and eating this made my afternoon. Amazing texture, soft and creamy- do yourself a favor make some.

Cantaloupe Sherbet

• 1 pound of juicy, extra-ripe, orange-fleshed melon
• 1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)
• 1/2 cup organic whole milk
• generous pinch of salt

1. Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
2. Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2T. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
3. Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Serves 4 to 6

Q is for Quince

Quince is fruit that, before today, I was quite unfamiliar with. I was so excited this morning to come across them at the Farmers Market from Cherry Orchards. It’s appearance resembles something like a cross between a pear and an apple, with a flavor quite similar, though more fragrant and beautiful. Though inedible raw due to high tannin levels and a hard texture, these lovely fruits turn a soft ruby color and develop a divine texture when cooked over time. Often made into jellies or pastes, quince is a popular fruit in Britain but is found quite often in traditional cookbooks.

I made the recipe below this afternoon and I can attest that it is simply delicious. Best served with vanilla ice cream and good friends.

Quince and Almond Crumble

Topping (you will probably have some leftover, which you can keep in the freezer until next time)
• ¾ cup plain flour
• ½ cup almonds with skin
• 3 tbs brown sugar
• Pinch salt
• 4tbs unsalted butter, melted and cooled

Filling
• 1 cup sugar
• ¾ cup water
• 1 bay leaf
• 1 vanilla bean, seeds scraped
• 2 tablespoons lemon juice
• 2 quinces

1. For the topping, place flour, almonds and brown sugar in a food processor and pulse until nuts are finely chopped. Add butter and pulse until just blended. Coarsely crumble in a shallow baking tray and chill for 1 hour.
2. For the filling, place the sugar, water, vanilla seeds and bean, bay leaf and lemon juice into a saucepan and bring to the boil over very low heat. Let the syrup boil for 2 minutes and then start to prepare the quinces.
3. Peel and core the quince, cut into 1cm cubes and place into the hot syrup. Half cover the saucepan with the lid, allowing the steam to escape. Slowly poach the quinces over low heat so that they retain their shape but cook at the same time. Once the quinces are tender, turn off the heat and set aside.
4. Preheat the oven to 350°F and place 4 ramekins on a baking tray. Spoon the quince mixture evenly into the cups. Sprinkle with crumble topping. Bake for 15-20 minutes, rotate tray and bake for another 10 minutes or until topping is golden brown and filling is bubbling. Cool to warm or room temperature and serve with ice cream or custard.Garnish with a sugared vanilla bean if you'd like to be fancy.
   

Way down yonder in the paw paw patch...

Piper and I went hunting for paw paws and found the most amazing patch. With our bag bursting with ripe fruits, we headed back to the house to process the delicious native treats. I spent a few hours de-seeding the fruits and froze two quarts of pulp. We made paw paw lassies for lunch and have another big pile that are ripening up. Oldboy didn't know what to think of all the strange green fruits, she was quite curious. We're headed down to the Paw Paw Festival for the afternoon to enjoy some atlatl competition and Paw Paw beer.

wild food

The bounty of a lovely evening hike with a good friend yielded a delicious meal of wild harvested foods. Morel and Dryad Saddle mushrooms, Water leaf and Nettle, and young Fiddle Head Ferns made a delicious saute topped off with ramp pesto over local pasta. Bon appetit!

muffins for a gloomy day

Making muffins on days off, and trying to protect them from the muffin monster that resides here.

valentine's faire

Such a delicious spread at dogtown today. popcorn and truffles, cake walks and fiddles.