Saturday, May 24, 2014

Sherbet Shines with an Unlikely Partner

Take sherbet to the next level by replacing the citrus with quality vinegar. It adds wonderful depth of flavor that shines through.

Cola Concord Grape Vinegar Sherbet Float

I am patiently waiting on summer fruit to get here after a late start. In the meantime, I continue to seek bright and refreshing ideas to keep cool. Sherbet filled the immediate void. It's a wonderful combination of everything that's great about ice cream and sorbet. Untapped potential worth investigating. Give it a shot and you'll understand.

Guidelines for hacking a sherbet base
  • Replace the lemon juice with a delicious vinegar of your choice
  • Replace the dairy with a mix of equal parts cola and sour cream
  • Start with half the amount of sugar
  • Adjust sugar and vinegar to taste after the base is mixed
If you don't have an ice cream machine, try the ChefSteps dry ice process. It's a good time.

As always, please share your ideas so we can all benefit.

Monday, May 19, 2014

Refreshing Reconstitution - Customize Your Dried Fruit

Dehydration of fruits is a tasty concept born of preservation. Due to the concentration in flavor and sugar, it's not pleasing to eat very many without a hunk of cheese, bar of chocolate or handful of nuts to compliment. Mixing them into a backdrop like bread, yogurt, salad or granola is driven by the transformations as you chew. Reconstituting and adding them to a sauce, braise or soup brings depth. I could go on. We all have methods that we know and love, but here's what else.

Ice Wine Vinegar Infused Golden Raisins

I recently discovered that using a rapid infusion technique with golden raisins and ice wine vinegar is delicious. The puffed up former grapes became rebalanced bursting bites that transformed the pasty center into a delightful jam. It became fruit again.

There's lots of potential with infinite combinations of dried fruit and flavored liquid. Maybe a Bloody Mary tomato or olive oil olives? I hope you'll give the process a shot and share what you dream up.

Equipment: 1 pint (1/2 liter) cream whipper, 2 CO2 chargers

Instructions: Add a 1/2 cup of golden raisins to the cream whipper canister. Pour in enough vinegar to cover the raisins. Pressurize the unit with two charges. Refrigerate overnight. When depressurizing, the vinegar will foam so make sure you set up a catch cup. Don't toss the sweetened vinegar. It makes for a great soda.