Friday, July 27, 2012

Refrigerator Berry

So after everyone had left to go back to their homes, I realized that I had a whole refrigerator full of berries: strawberries, blueberries, and cherries.

Despite my best efforts, I could not eat them all before they were going to spoil. So I did what any normal person would do and whipped up a batch of Refrigerator Berry Sorbet (I think this is the best recipe name I have made up thus far!).

The best part of this sorbet is that you don't need to use the exact same berries as I did; improv as you see fit.

Just like in my last sorbet recipe, Honey Orange Peach Sorbet, you will need an ice cream machine. If you do not have one and are refusing to buy one ( a thought that is beyond me) you could do this like a granita-- pour into a shallow pan, freeze for 30 minutes, scrape with a fork, and repeat until frozen.

Refrigerator Berry Sorbet
Yield: 1 quart of frozen delicious-ness

1/2 pt Blueberries
1 pt Strawberries, hulled and quartered
1 pt Cherries, pitted and halved
1 c Water
1 c Sugar
1 Tbsp Lemon Juice

Combine all of the ingredients in a sauce pot.
Simmer for 15 minutes.
Blend in a blender until smooth.
Strain through a fine strainer, if desired. I left all the pieces in mine.
Chill overnight.
Freeze either in your ice cream machine or granita style.
Eat in bed and enjoy!

Now that I'm a grown-up I can eat in bed :)

Wednesday, July 18, 2012

Caffeinated? You Betcha!

Surprise, Surprise! I am still here, busy but here nonetheless.
I have spent the past weeks moving from Baltimore to South Florida.
Assembling a whole apartment's worth of furniture from Ikea (I should probably apply for a job at the Ikea Help Line).
And starting my new job as the lunch time grill cook at The Four Seasons Ocean Bistro (South Florida+Summertime+Pants+Grilling=HOT).

But don't fret! I promise I will get back on the writing wagon and when is a better time to start than now.

To me going through this super busy time I think I have consumed more than my fair share of coffee. And the best part of all of this coffee consumption is that I was finally able to try a new brand.

Meet Baltimore Coffee. This coffee is made in my hometown, which was a huge surprise to me because in my 18 years of living there I had never heard of an independent coffee manufacturer. But, hey, you learn something new everyday.

This morning in honor of my day off, Justin and I brewed a pot of the "Baltimore Blend" we got from Gammy in a "Perfect Pot Sampler" set. There are six flavors all together, three different roasts: "Espresso Milano", "Breakfast Blend" and "Baltimore Blend". And three different flavored coffees: "French Vanilla", "Rainforest Crunch" and "Snicker Snicker". We went with their signature blend but I cannot wait to try the "Rainforest Crunch" with coconut and vanilla flavors.

After doing some brief research I came to some interesting yet welcomed, information about the company.

Founded in 1895, they supply coffee and tea to top restaurants and boutiques around North America and Europe. Every bean is roasted in a specially designed, cast iron, roasting drum made in Paris, France to ensure the most even roasting possible. Is it effective? Yes. Is it delicious? Yes. Is it environmentally friendly? Yes! Baltimore Coffee is USDA Certified Organic and Smithsonian Certified Bird Friendly.

So after all of these wonderful things, why not check out Baltimore Coffee? Oh yea, they deliver to your door, too. So there is no excuse not to check them out.