The bright flavour of lemon, sweet sun-kissed blueberries, and the unexpected crunch of poppy seeds will make this sweet treat a summer staple in your freezer. The hardest part is waiting for it to freeze!
The eggs are now pasteurized and you can safely use the egg whites, as called for, in this recipe.
In small saucepan, stir together blueberries, orange juice, vanilla, and 1 Tbsp (15 mL) honey over medium heat. Cook, stirring occasionally, until berries have softened and juices have reduced to a thin syrup, about 10 to 15 minutes. Transfer blueberry sauce to bowl and refrigerate until chilled.
Meanwhile, in small bowl stir together remaining 3 Tbsp (45 mL) honey, lemon zest, and poppy seeds.
In bowl of stand mixer fitted with whisk attachment, whip cream and Limoncello to soft peaks. Drizzle in honey mixture and continue to whip just until stiff peaks form.
In another bowl, whisk together egg whites until stiff peaks form. Gently fold into cream mixture.
Cover bottom of large airtight container with a thick layer of cream mixture. Spoon dollops of cooled blueberry sauce over cream mixture; donu2019t worry if itu2019s not pretty. Continue to layer cream mixture and blueberry sauce until theyu2019re all used up. Using butter knife or handle of a spoon, swirl blueberry sauce into cream mixture a few times.
Cover ice cream with parchment paper, making sure it touches the surface of the mixture, before placing lid on container. Freeze until frozen, about 4 hours.
To serve, divide ice cream among serving bowls and garnish with additional blueberries, if desired.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.