Summer Delights

It seems that each season has things that seem right for it: Winter tends to require warmer clothing and hot meals, such as stews, soups and chilis, while summer requires lighter clothes and food. Here are some warm weather foods that feel right for summer. Enjoy!

STRAWBERRY SORBET

This is from Fiona Haynes, About.com's Low Fat Cooking's guide. She wrote, “Sorbet is the perfect dessert for hot sunny days. This strawberry sorbet is made with fresh in-season strawberries, but when strawberries are out of season, it's best to use frozen ones. If you have an ice cream maker, simply pour the prepared mixture into your can and follow the manufacturer's instructions. Alas, I have no ice cream maker, so my method involves a second use of a blender or food processor to ensure a smooth sorbet.” Serves 6.

Ingredients:

2/3 cup water

2/3 cup sugar

2 lbs strawberries (about 5 cups)

2 tbsp lemon juice

Preparation:

Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat.

Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.

While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.

Refrigerate puree until syrup has chilled – about 1 hour.

Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).

Cover with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.

Per Serving: Calories 141, Calories from Fat 5, Total Fat 0.6g, (Sat 0g), Cholesterol 0g, Sodium 3mg, Carbohydrate 33.2g, Fiber 3.5g, Protein 0.9g

YOGURT PARFAIT BREAKFAST POPSICLES

This one comes from one of my favorite emailing sites, thekitchn. If you haven't already signed up for the great emails from thekitchn or it's brother site, Apartment Therapy, you're missing some really cool stuff.

You can view this recipe online here, along with photos of these incredible breakfast popsicles and everything that Faith Durand has to say about these. Serves 6.

1 1/2 pints strawberries, hulled and roughly chopped (around 3 cups chopped)

1/4 cup sugar (or honey)

1 cup Greek yogurt

1/4 to 1/2 cup milk

2 to 3 tablespoons honey

3/4 cups granola

Combine the strawberries and sugar (or honey) in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until the sugar is dissolved and syrupy.

Place the pan over medium-high heat and bring to a r. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)

When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.

Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.

Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.

Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.

To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.

Recipe Notes

You can substitute 1 1/4 cups of regular yogurt for the Greek yogurt. As long as it's pourable, there's no need to thin the yogurt any further.

The strawberries can be replaced with an equal amount of any other fruit.

You can also substitute 1 cup any flavor of jam or fruit preserves for the berries. Skip the jam-making step and proceed with assembling the popsicles.

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

FROZEN STRAWBERRY CHEESECAKE

This comes from Tyler Florence of the Food Network. Easy, yummy...Works in my world! Total Time: 50 min; Prep: 15 min; Inactive: 30 min; Cook: 5 min; Yield: 8 servings; Level: Easy. To view this recipe online, click here.

Ingredients

1/2 gallon good-quality strawberry ice cream

1 1/2 cups fine graham cracker crumbs

6 tablespoons melted butter

1/4 cup plus 2 tablespoons sugar

1 store-bought cheesecake (8 or 9 inch), room temperature

1 pint strawberries, hulled and cut into pieces

1/2 lemon, juiced

Directions

Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.

When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.

Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.

When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

FROZEN PEANUT BUTTER BITES

This recipe comes from Patrick and Gina Neely of the Food Network's Down Here with the Neelys fame. If these aren't absolutely yummy and simple, I'm not sure what is.

Total Time: 1 hr 55 min; Prep: 20 min; Inactive: 1 hr 30 min; Cook: 5 min; Yield: 20 bites; Level: Easy

Ingredients1 (18-ounce) jar creamy peanut butter

2 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

8 ounces semi-sweet chocolate, chopped

Directions

Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.

Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.

With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.

Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.

BLUEBERRY PIE

Carroll Pellegrinelli, About.com's Desserts and Baking guide, writes, “Baked Blueberry Pie was one of my father's favorite pies.” Prep Time: 25 minutes; Cook Time: 50 minutes; Total Time: 75 minutes

Ingredients:

9-inch double pie crust

3 pints blueberries

2 tablespoons fresh lemon juice

1/4-cup flour

1/2 cup sugar, plus

1/4 teaspoon ground cinnamon or nutmeg

2 tablespoons cold butter, cut into small pieces

milk

Preparation:

Preheat oven to 425 degrees F. Place cookie sheet in oven. Line 9-inch glass pie plate with bottom crust.

Combine blueberries, lemon juice, flour sugar and cinnamon or nutmeg. Place in pie plate. Sprinkle butter pieces over blueberry mixture. Place other crust on top. Seal crust edges. With a knife cut vents in top of crust. Lightly paint top of crust with milk. Sprinkle additional sugar on top.

Bake for 20 minutes on top of cookie sheet. Reduce heat to 350 degrees F. and bake for 30 to 40 more minutes or until juice is bubbling. Cool on wire rack. Serve with whipped or ice cream.