Nothings more refreshing in the heat of summer than sorbet, and homemade is, as always, fresher and more flavorful than store- bought. An array of glorious-tasting, fruit-flavored sorbets could become your signature dessert. Sorbet is the French word for sherbet; Italians call it sorbetto we also call it Italian ice. This simple combination of fruit, sugar syrup and perhaps a flavoring such as citrus, mint or liqueur is fat-free and relatively low-calorie. A food processor or blender and an ice cream machine (electric or hand-turned) is all the equipment you need. The other requirement is great-tasting fruit at its peak. Sugar and flavorings cant do much to improve subpar specimens. Here are some tips: * Sugar syrup (just sugar and water cooked together) not only sweetens the sorbet bu...
Summer means an explosion of fresh fruit, the ripe sweetness we've been longing for during the dreary winter months. We asked three area chefs to come up with dessert recipes that celebrate the harvests and can be easily prepared at home. All of the dishes can be partially prepared in advance of serving.
For end-of-summer desserts, keep your eyes on fresh fruit. Layer cakes and chocolate tortes can take a hike. When dining in the light of a balmy sunset, savoring the simplicity of perfectly ripened berries or stone fruit is a wonderful way to end the day. Or, frankly, to begin the next one if you save some for breakfast.
For end-of-summer desserts, keep your eyes on fresh fruit. Layer cakes and chocolate tortes can take a hike. When dining in the light of a balmy sunset, savoring the simplicity of perfectly ripened berries or stone fruit is a wonderful way to end the day. (Or, frankly, to begin the next one if you save some for breakfast.)
The Ladies Auxiliary St. Patrick's Day Brunch is Sunday from 10 a.m. to 2 p.m. at the Norwalk American Legion Post, 11986 Front St. The cost is $6 per person for the buffet style brunch featuring scrambled eggs, bacon, hash browns, pancakes, beef stew, salads, desserts, fresh fruit, orange juice and coffee.
Now's the season for fresh fruit desserts and treats, whether you're planning a holiday festivity, are expecting guests, or are just heading for a shady corner of the garden. Fruit is a simple but welcome addition to menus for al fresco meals, cookout spreads and porch refreshers - and any informal in- between times.
Amazing art is created on a daily basis by the participants at Page Robbins Adult Day Care Center . On Thursday, approximately 60 pieces of that art will be showcased at Art from the Heart of Page Robbins at Memphis National Golf Club. The event begins at 7 p.m. This fun party features desserts from area restaurants, fresh fruit and a chocolate fountain and more. Sparkling wine also will be served, and Pat Register will entertain.
Who can resist an old-fashioned, comforting crisp, crumble, cobbler, spoon cake or a free-form galette or tart warm from the oven, brimming with a bounty of summer's freshest fruits? Unfussy and unitimidating, these nostalgic classics are the darlings of the summer dessert set - and a breeze to turn out in your kitchen. Plenty of down-to-earth, glorious finales are showcased in the recently released "Rustic Fruit Desserts," by Cory Schreiber and Julie Richardson (Ten Speed Press; $22). Fresh, local and seasonal is what these creations are all about.
A friend of mine organized a brunch at Dave & Buster's so she wouldn't have to watch the swearing in alone. We enjoyed made to order omelets, potatoes, bacon, sausage, fresh fruit, pasta and desserts. It was wonderful. I was hoping for a hat, a knock 'em dead coat and dress. I felt her matching coat and dress, and girlfriend loves her sweaters, by Isabel Toledo was matronly. I did like the gloves and shoes that she chose to complete the look. It was blue, fitted and sleek with one shoulder and a mermaid hemline. She would have rocked that. Maybe when I see the dress in the Smithsonian I'll feel differently. I'll keep you posted.
Giorgios Bakatsias is at it again-his company, Giorgios Hospitality Group, is going to direct the Café at the Nasher Museum of Art at Duke University beginning Tuesday, July 10. The café was previously run by Amy Tornquist of Swift & Sage catering, who focused her menu on fresh, local ingredients. The new operators will adhere to a similar philosophy. They've developed a menu of soups, salads and sandwiches, including vegetarian dishes. Desserts will include fresh-baked cookies, homemade ice cream, fruit dishes and cupcakes. The café will be open 10 a.m. to 1:30 p.m. on Tuesdays, Wednesdays, Fridays and Saturdays; 10 a.m. to 8:30 p.m. on Thursdays for aperitifs and dinner; and noon to 5 p.m. on Sundays for brunch. It will be closed Mondays. On Thursday nights, Bakatsias says he plan...
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