Ice Ice Baby

But it's not vanilla flavoured.

So, I don't have an ice cream maker of my own. Recipe Guy's was a ton of fun to play with, but it lives at his house, so when I want to have home made frozen treats, I have to improvise.

It's not really improvisation though. It's just old school. Before ice cream makers, you just had to keep stirring. Just keep stirring.

But, since I'm really kinda lazy, I only stirred every half hour or so. This is the perfect recipe for hot lazy summers. Little work, lots of payoff. And believe it or not, it's actually almost healthy.

Melon Sorbet

What you need:

• 1/2 a cantaloupe
• 2 plums
• a few berries
• 1 tbsp lemon juice
• 1 tbsp orange juice
• 1 tbsp your favourite booze
• 1/4 c water
• 1/4 c sugar
• a chunk of ginger
• 1 vanilla bean

What you gotta do:

Peel and slice your chunk of ginger. Put the sugar, ginger, vanilla bean and water in a pot and bring to a boil over medium heat. Let it boil for a few minutes, then remove it from the heat and let it cool. Fish out the ginger and the bean.

I did this ahead of time and had some already handy, but Taneasha did it too when she made limeade, if you need the visual.

To your simple syrup (that's what you just made), add your lemon juice, orange juice, and booze. I had rose liqueur on hand, but melon, lemon, lime, vanilla, or even mint would work too.

Now, the fruit. Really, any combination would work, but there's something about cantaloupes that lends it perfectly to sorbet. The plums add contrast with their nice dark skins, and the berries fill it out with tartness. You may be tempted to add more berries. I was. It was way too tart and tangy. Go easy on them, and let them be a decoration and a source of colour rather than a main ingredient.

Dump all the chopped fruit into the food processor.

Give it a whirl.

Still a little chunky. Just right. Put the lid back on and start drizzling in your syrup/juice/booze combo.

Once it's nice and smooth, pour it into a pan.

Any shallow pan will work. You want shallow to take advantage of surface area. It'll cool and freeze faster and you'll have a sweet summer treat faster. Alternatively you could add more booze and pour it into a tall glass with an umbrella.

If you are determined to wait for something a little more frozen, pop it into the freezer.

After about half an hour or so, it'll be starting to harden around the edges.

Your goal for the next hour and a half or so is to not let it. Bust up all the frozen chunks and stir. What you're doing here is the same thing the ice cream maker does. So, yes, you could do this in the ice cream maker too. You're preventing large ice crystals from forming, and encouraging small ice crystals to form. Much more fun and tastier to eat.

So, after turning it back into a slurry, pop it back into the freezer for another 20 minutes.

It'll be harder and harder each time. Now, doesn't that sound fun. ;)

Eventually, you won't want to stir it any more.

You'll want to scrape it out of the pan (letting it warm on the counter for a few minutes first helps) and put it into bowls. You may even want to top it with whipped cream.

Or, you may eat it so fast you forget to take pics of it.

What's your favourite fast and easy summer treat??

Easy Egg Drop Soup.

Ok, so I lied.  I didn’t really drop an egg this morning.  The truth is, I had some Harry Potter business to take care of (Squee!).  Yes, I admit it.  I am a total Harry Potter nerd.  Anyway, I thought, since I was actually planning to make egg drop soup, it was only fitting to say I’d dropped an egg.  So yes, it’s late, but here’s my recipe for easy egg drop soup.  The final post of food that can be made in a pathetic hotel room kitchen.  (Yay!!)

Here’s what you’ll need: 

4 cups of chicken stock
3 eggs
3 green onions

Yep, that’s it. 

This will be one of the quickest, simplest soups you’ll make, and because of that it’s important to use high quality ingredients.  Especially when it comes to the chicken stock.  If you don’t have homemade, buy something really good.  Wolfgang Puck is my personal favorite. 

So, let’s get started.  Pour your chicken stock into a sauce pan over high heat.  Dice your green onions and throw them right on top. 

While you’re waiting for that to come to a boil, crack your eggs.  I like to use a measuring cup because it’s easy to pour from. 

Add a tablespoon of water and whisk.  When your stock comes to a boil, slowly pour in the eggs while stirring. 

Keep pouring and stirring. 

It looks like too much egg, but it’s not.  Trust me.  Just keep drizzling and stirring. 

As soon as it’s all in, remove the pan from the heat, and continue to stir for about a minute.  You can serve it with crispy wontons or chowmein noodles, or just sprinkle on a few more green onions like I did and slurp away. 

    

Ok, now back to talking about how AWESOME the final Harry Potter movie was.  Have you seen it yet?