Sorbet
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Burning Question: Are Sorbet, Sherbet, & Sherbert the Same?
Spotting a wide array of frozen desserts at this year's Fancy Foods Show reminded me of a burning question that hasn't melted away: Are sorbet, sherbet, and sherbert all the same?
Despite the fact that the legal definitions of sorbet and sherbet could be used interchangeably, there is a distinction among American frozen dessert manufacturers. Sherbet — which is alternatively spelled sherbert — is a frozen fruit and dairy product that contains anywhere from 1 percent to 3 percent milkfat from milk or cream.
10 Unexpected Thanksgiving Leftovers
Thanksgiving leftovers can sometimes be too much of a good thing. Tons of turkey meat and side dishes can be great, but not if they mean eating uninspired leftovers with monotonous flavors. Thankfully, there's loads you can do with leftovers beyond pot pie, sandwiches, and chili.
Cranberries Move From Sauce to Sorbet
Although Thanksgiving is all about tradition, I love to take a quintessential holiday ingredient and add a new twist to it. Cranberry sauce is essential to turkey day, but it's time to move this berry over to dessert — with a white wine and ginger infused cranberry sorbet. Normally sorbet is served between courses to cleanse the palate.
Sink Your Teeth Into Blood-Orange Sorbet
Inspired by the vampire-themed party, I decided to make my own bloody, yet delicious, treat. With Halloween only a few days away, I pulled out the ice-cream maker and started on a blood orange and mint sorbet — a perfect treat for your fangtastic friends! Although the last time I made ice cream, I had a problem with curdling custard, making this sorbet was easier and much less risky.
Showcase Fresh Red Currants in a Stunning Granita
On a recent trip to the grocery store, I caught sight of something new to the produce aisle: red currants. I'd never seen fresh red currants, and I was enamored by the dainty clusters of berries, each reminded me of a brilliant garnet cabochon. Needless to say, I brought a carton home — despite having no idea what to do with them.After some preliminary tasting and research, it became clear that although it's possible to eat red currants out of hand, reducing them in sugar helps round out their piquancy.
Come Party With Me: My Birthday Party — Dessert
I'm pretty traditional when it comes to birthdays and I can't remember celebrating one without a special cake. It may come as a shock, but every year, I make my own birthday cake. Researching cake recipes and going through the process of baking one has become a ritual that I look forward to and enjoy — as much as the senselessly extravagant birthday party.
Let's Dish: What Foods Are You Sick Of?
On last Wednesday's season finale of Top Chef, guest judge Rocco DiSpirito declared that he was sick of eating foie gras.
Although, I have to side with fellow judge Branford Marsalis, who claimed he "could eat foie gras all day," I can completely relate to Rocco when it comes to being tired of certain foods.
Personally, I'm weary of seeing nothing but crème brûlée, sorbet trios, and flourless chocolate cakes on dessert menus.
Yummy Link: Kiwi Sorbet
Even though winter is hitting many of us hard, sometimes a frosty treat really hits the spot; especially when it's made with fresh fruit. That's why this kiwi sorbet has caught my attention. I'm going to pull the covers up, turn the heater on and indulge!
Oprah Says Ciao!
Yesterday Oprah announced her yearly Favorite Things list. It's chock full of great gift items — um hello, I want that crazy fridge! — but there's one thing that you can run out and get yourself: Ciao Bella Blood Orange Sorbetto.
Yummy Link: Champagne Sorbet
It's no lie, I gasped out loud when I saw this recipe for champagne sorbet. Two of my favorite things are now together at last - doesn't it just look amazing?! - Tartelette
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