After a three striped celebration of ice cream in July…I’m going to continue the fruit train with August’s flavor of Peach!
August is about nature’s fuzzy friend, the peach. Under the soft bristles of fruit whiskers lies summer’s candy bowl. Peaches are in bloom and ready to shed their fuzzy coat for a dip in a vanilla and honey base with a hint of lemon to finish off the summer breeze. (This isn’t meant to sound like a candle description but it’s getting close.) Georgia is a bit of a hike, but I’m actually going peach picking specifically for this months’ flavor so they will be as fresh as can be…hopefully a video will follow. Look for this month’s flavor Peach Tree flavor to be delivered to your mouth the week of Aug. 15th!
Nothing says America like eagles and ice cream! Above is strawberry, vanilla bean and blueberry…red, white and blue(ish)!
‘Tis the season for those little bundles of blue bites of berry. (yeah that’s right I just typed that) Blueberries are great, they are so mysterious…they have this semi-thick blue/violet skin that pretends to be tough but inside they have this clear-ish mild filling gel.
I made blueberry ice cream last year but was still getting down the whole texture thing so I wanted to try it again this year with a few modifications. The first being obviously the vanilla beans I’m obsessed with it, some lemon, and GRAHAM CRACKERS. Cinnamon and blueberries are a great combo so I opted for the “cinnamon” variety of graham crackers and had a blast eating them along the way. They are like slabs of edible sand paper that carves a nice nestled spot of delicious on your taste buds. (wow I am wordy today).
Fact: Loved this. I brought it into work and my cubicle friends really like it as well..perfect for a semi-summer day in SF. The key to making anything with fruit is to make sure it’s fresh and this was indeed a fresh group of blueberry pearls.
I had to…they are my new thing…blue graham bites!
Yep. I did. I truly turned into 5 years old with this one. Well minus the whole alcohol part. Strawberries are in season and I wanted to take full advantage so I picked up some of nature’s edible armor. Strawberries look like they are always ready to battle with their chain link pattern of seeds, but this guy was no match for what I had in store for it…I got it drunk.
tough guy was no match for the blender either…
After a quick trip to the blender, I took the strawberry guts for a night on the town…we painted the town red..[hardy har har…lame joke]. I was ordering strawberry guts shots of this wonderful whipped cream vodka that absolutely tastes like whipped cream, it’s light with a subtle vanilla flavor. I then threw strawberry guts a party and put on their most special birthday suit…SPRINKLES!
the entire bite is in cupcake form…
I had leftover Lemonilla and mixed some of that into a handful of the bites..and me oh my what a combo! Here are the parental units of that pairing…
one last outfit…
This strawberry is quite the model…next is a training session with Tyra.
I always had a thing for Bill Nye the Science Guy…know why? I love science! Science is very much a large component to ice cream making which is another reason why I love it. Science comes into play heavily with sorbet making because it’s figuring out the right balance between sugar and water. Sorbet itself is really easy to make but if you want a nice consistency and texture then strap on your goggles and fire up the Bunsen burner. (don’t)
Another culinary treat based on science is wine. I recently went to Napa Valley and picked up some bottles of white wine to experiment with….DOUBLE SCIENCE!
When I tasted this wine, the synapses in the brain yelled “CITRUS. NOW.” I obliged and like the Beastie Boys, I wrangled up a trio of citrus fruits that I thought would pair (and rap) well together.
I used a healthy 1/2 cup of wine because I wanted the muscat to come through and not just use it as a sorbet softener. The rest was up to the citrus trio which all played well together and I have to say to this is my new favorite sorbet flavor. It’s extremely refreshing for a spring day and I didn’t really want to share it with others but I sorta did.
(yes it is served in a frozen tangerine peel cup)
The texture is SPOT ON. It’s actually CREAMY which makes me squirm with excitement! Thank you science, you know how to make a girl grin. (the wine helps too)
“Sorbange” sounds very insurance-y but it’s what we are going to go with. It’s spring! In SF that doesn’t mean much temperature wise, but it does mean NO. MORE. RAIN! March is the new April here and it pours buckets, but it looks like that (fingers crossed) has passed so it’s time for some spring flavors! Spring to me mean is all about smells more than the temperature. Not so much in SF but growing up I always loved the smell of spring…the grass, the way the pavement smelled after months of snow sitting on it like a couch potato. Loved it. So for my rendition of spring I turn to what else, orange.
I can’t tell you the difference between coffee blends or if you should buy or lease a car, but I can pick out juicy oranges. As you can see above the one on the left is smaller, and the skin is smoother with less dinosaur-looking creases…you want this. As much as you want to get your bang for your buck, the smaller one is going to pack more juices because it’s smaller real estate. (It’s like Snooki from the Jersey shore, she’s short and packs a lot of ‘tude up in that leopard spandex ensemble.) Next is the “smooth” factor, the skin is smoother because it’s juicer and the juices push the skin out…I have zero scientific evidence of this, it’s just the synapses in my brain who are forcing me to type that.
I mimicked my method of freezing fruit and then blending it to get that cool and creamy texture I so long for in sorbet. I then added my trick (not anymore) of adding soju because it’s pretty flavorless and will aid in keeping the sorbet from completely freezing. How did we do?