Strawberry Sorbet with Crispy Coconut-Lime Cookies . . . A Winter Strawberry Reverie

I don't mean to shock you, but we're not going to talk about bad weather. We're not going to rant about ice and snow. Nope, we're going to pretend it's a pleasant 80 degrees. You know the phrase "willing suspension of disbelief," right? Well, that's what will be required of us. So put on those rose-colored glasses. Try to think warm thoughts.

Mentally meander back to the last time you tasted something that was the absolute antithesis of winter.  I'll bet it was gloriously sunny outside, you were wearing something light and airy, and though it was around 7pm sunset was still at least two hours away. Does that scenario ring a distant bell? It does for me. We're going to recreate that moment, if only in our imaginations. To nudge the dream along, I recommend this incredibly simple but flavor-packed sorbet.

You can concoct this with the strained pulp of fresh strawberries, of course, and if it's actually summer in your corner of the world and you have access to local berries, then by all means go for it. But if imported strawberries are your only option you may need an alternative. Let's face it, after the bumpy journey across a couple of international borders, how could any tender berry not be tuckered out? Those winter strawberries may be pretty, but their luster is often superficial, their joie de vivre a thing of the past. Are they even slightly sweet? Don't lay odds on it. Only way to tell is to buy 'em and try 'em, and that's a calculated risk.

If you don't want to chance it with imported berries, use frozen pure-fruit pulp (don't scoff, pastry purists!). It's the neatest thing to pluck from your freezer, on a whim in the dead of winter, a couple packages of this stuff and use it to create something so delectable. If, however, you had the foresight last summer to freeze bags of your own strawberry puree, prepared from super-fresh fruit that you picked yourself, please pat yourself on the back because, frankly, you are a genius. Not all of us are that prescient though, which is why I used two 14 oz. packages (only about $2.00 per pack) of strawberry pulp that I'd purchased last fall from a wonderful Detroit market specializing in Central American foods. Called The Honey Bee La Colmena, this store's slogan is, "Wake up and smell the chorizo." Next time we visit The Honey Bee, I'm going to stock up and try the mango and passion fruit purees, too. It's good stuff.

This sorbet recipe, adapted from the book Professional Baking, by Wayne Gisslen, is so easy it's hardly a recipe at all. Sugar and water are cooked to a syrup, then mixed with the strained fruit puree/pulp (frozen or fresh). I decided to add in a teaspoon of Chambord, a sweet French liqueur made from red and black raspberries, to improve the texture of the final product (the tiny bit of alcohol helps keep it from freezing rock hard). The liquid mix is chilled for a few hours, churned in an ice cream maker, and then plunked into the freezer until firm.

This thin coconut-lime cookie is a nice one, too. Not heavy-duty like shortbread, nor fussy like a tuile, these just-delicate-enough coconut wafers are jazzed up with a little lime zest and juice. Dessicated coconut (dry, finely shredded, and in this case unsweetened) gives them a pleasing nubby texture. These cookies are a great sidekick to the sweet and tangy sorbet.

I adapted the cookie recipe from Classic Stars Desserts, by pastry chef Emily Luchetti. Her original formula called for sesame seeds, sliced almonds, and sweetened shredded coconut. That all sounded fine, but in this case I thought it might make for an overcrowded cookie, so I omitted all of those, switching in the lime, a smidgen of almond extract, and using the dried unsweetened coconut as described above. I also rolled the chilled dough in sanding sugar before slicing and baking (these are basically refrigerator cookies).

You can make this dough well before you need to bake it since it needs time to chill. In terms of scheduling your real life, these cookies dovetail cooperatively with the sorbet; they're both desserts that conform to your schedule versus the other way around. Not sure that's ever happened to us before!


Strawberry Sorbet
(For a printable version of these recipes, click here!)

28 oz. fresh or frozen strained and pureed strawberry pulp
12 oz. granulated sugar
8 oz. water
1 tsp. Chambord, or a similar fruit based liqueur

In a large saucepan, heat the sugar and water over a medium flame until the sugar has completely dissolved, stirring now and then. Remove the pot from the heat and let the mixture cool. Stir in the fruit puree and the Chambord.

Chill in the refrigerator in a well-sealed container for at least several hours. Churn in an ice cream maker according to manufacturer's directions. Pour the churned sorbet into a clean container, seal it, and freeze until firm.


Thin and Crispy Coconut-Lime Cookies

7 oz. unsalted butter at room temperature (That's 2 sticks minus 2 Tbsp.)
2/3 cup granulated sugar (I used cane sugar.)
1 and 1/4 cups All Purpose flour
3/4 cups finely shredded dried coconut, unsweetened (I buy this from Whole Foods or from a health food store; I don't think I've ever seen it for sale in a traditional grocery store.)
1/4 tsp. almond extract
2 tsp. fresh lime juice
zest from 2 limes

In the bowl of your mixer, using the paddle attachment, beat the butter and sugar on medium speed until smooth (should be less than one minute). On low speed, add in the flour, coconut, almond extract, juice, and zest. Mix just until well combined.

On a lightly floured sheet of parchment paper, roll the dough into an 18" log.

Wrap the parchment snugly around it, maintaining its shape as you go. If you like, preserve its shape by sliding the wrapped dough into an empty paper towel tube.

 
Place the dough into the fridge or freezer to chill until it's quite firm (at least half an hour in the freezer, or an hour or more in the fridge).

About 20 minutes before you're ready to bake, preheat your oven to 350 degrees.

Line a couple of cookie sheets with clean parchment. Unwrap the dough, roll it in sanding sugar (medium-sized coarse sugar) if you like, pressing gently so the sugar adheres.

Slice the dough into 1/4" to 1/3" thick pieces using a very sharp knife. Place the pieces on the lined cookie sheets, leaving about 2" between each one; the cookies will spread out.

Bake for about 15 minutes, or until lightly golden. Let the cookies cool on the cookie sheets for at least 5 minutes before attempting to remove them to the cooling rack. They'll be floppy at first, but will firm up and get crispy as they cool.

Store the cookies well covered.

 (If you'd like to comment on this post, or to read any existing comments, please click the purple COMMENTS below!)

Phone call

Mind reeling, going to places I don't want it to go. So worried and am praying non stop. Angry, confused, frustrated, and so impatient for more information. The waiting for the phone call is always the worst.

Kind of wish I went to my classes today but know how my mind works. I would have been useless.

I wish she would call.

Threats of Violence

Quote of the Day:  Violence and the threat of violence is around us every day.  I tried googling that statement to see if I should give a quote credit to an individual, but found many, many articles on violence, from the recent shooting in Arizona, to domestic violence right here in our back yard, and the continued nation-wide violence across the globe.

Just this week, our local Y had a bomb scare.  My young sons were in the pool at their normal swim practice.  I'd sent my oldest son to pick them up and drop off his other brother.  And, where was the Mother? (they always ask that in media interviews)  I was at home having a happy piano lesson with two of my neighbor girls.  I'd sent my sons off into a potential danger zone.  Now, I'm not as paranoid as that sounds.  I realize that most of the bomb threats are done by kids wanting attention.  My oldest son wanted to "poo poo" my worries.  I said, "Listen, I know it's not probable, but it IS possible.  Do you think your friend in Omaha ever thought that a school shooting would happen where she lives?"  He said, "Good point."  I thanked him.  All I need to know is that they understand that danger IS out there.  It can happen anywhere at any time.  It doesn't matter where you live or how many times you been somewhere.  This could be the day that violence strikes.

Two days later, while I was driving home from the Y after dropping off one of my sons, I hit a deer.  It wasn't far from where I hit one last year.  Killed it, just like last year, and the damage to the vehicle looks about the same.  Last year, I hit one in the morning, just before the sun came up.  This year, just after the sun went down.  You never know when something will pop out of the darkness and scare you half to death.  Luckily, a friend and work-out buddy from the Y, stopped her car and stayed with me until the cops checked out the situation, and she followed me home.  I am grateful for my girlfriend who helped, but when her car stopped, I didn't know who would be coming out to "help."  It could also have been someone who would harm me. 

I remind my kids to shut and lock doors when they leave the house, especially when I'm not home.  I need to remind them that I am a vulnerable woman.  Women are victims of violence every day - Every Single Day - around the world, and yes, right here in our own back yard.

They say that Superbowl Sunday is one of the worst days in the USA for domestic violence.  If you sense danger as testosterone and tempers escalate, make a plan.  Leave the house, leave town, seek shelter from a friend, family member, or your local women's shelter.  You are not alone, and there are people out there who will help you.  Trust your intuition.  If something doesn't feel right, seek help.  We have this "Hollywood" image of what spousal abuse looks like - it's bruises and kicks and broken bones, but that's just when it's escalated to its peak.  It can also be name calling, insults, cruel teasing, hissing criticisms in your ear, the silent treatment, demanding his way, the threat of violence by slamming doors, breaking things, talking about guns and shooting.  Isolation.

We live in a world of violence and the threat of violence.  We must remain ever vigilant.  We need to trust our instincts. 

Be strong. Be safe.  So that you can Go, Create, and Inspire others.

Peace,
Mary

Journaling Prompt:  Write about a time when your instincts helped you in a situation.

12 days AFTER Christmas

It's been cold. And snowy. Two things that TOGETHER make it very hard to deal with. The boys have had no school because of the temps, and I can't kick them out because when I say very cold...I mean one day we had a high of 0. Negative 25 with wind chill. It's been an...entertaining week!

So, here's a wrap up:

12 loads of laundry
11 games of Hangman
10 days of whining
9 fights to break up
8 meals to cook
7 degrees, it's warming!
6 days of freezing
5...inches of snow!
4 daily school trips
3 rowdy boys
2 frozen pipes
and a mom stuck in the house!!!

More snow is on it's way! I will venture out because we have an actual high that makes sense today. Time to stock up on the food. Who knew that a quarter of Brian's checks would go to groceries with three boys in the house?!?

If you are in the other 1/3 of our country that the weather has made time stand still, stay warm and safe!

Chive-Speckled Potato Bread with Winter Vegetable Soup . . . This is Snow Day Food!

Wonder of wonders! A snow day that came complete with prior notice. I don't believe that's ever happened around here before. Days like that are such a nice respite, dropping into our laps like found money, no strings attached. They quiet the world down.

No school for anyone, not even me! So, instead of fretting over the construction of a sugary delicacy in my Plated Desserts class yesterday, I relished the luxury of slicing, dicing, stirring, and whirring a big pot of  winter vegetable soup in my own little kitchen. Served up with a generous slice of the moist, chive-speckled potato bread that I'd baked up on Tuesday night, and all was right with the snow-blanketed world.

Whatever our age, snow days release us from our most cumbersome daily responsibilities, if only briefly. It did my heart good to know that my 17-year old son, Charlie, spent much of the day outside, sledding with a pack of his friends. He's on the swim team at his high school, so he doesn't get to do all that much these days aside from schoolwork and swimming. Often he's out the door and on his way to the pool by 5:30 in the morning to swim before classes start, then the team swims again after school until about dinner time. A long night's sleep is a pretty rare commodity for him, let alone the time to spend almost an entire day outside. He reveled in the break from routine.

Meanwhile, Nathan, my 14-year old, spent a few hours of his own on another local slope with a couple of his pals. Dropping them all off at the neighborhood park, it was cute to witness these man-sized boys ultra-bundled and pulling plastic sleds behind them. When Nathan finally walked in the door last night around 7pm, his cheeks were as pink as a four year old's and he looked just as carefree. (He'll chastise me if he ever reads that, but I'll take the chance.) I hope my kids never conclude that they're too grown-up to play in the snow.

About these recipes . . .

This bread recipe is adapted from one I found on The Fresh Loaf, which is one of the most useful blogs around for  amateur bread bakers. If you have a bread question of any kind, chances are the answer lurks within that site.

Really good, this loaf gets its moistness from a small amount of baked, and then mashed, russet potato, along with a dollop of sour cream and a handful of chopped fresh chives. The original recipe called for use of an unpeeled red potato, but I used a peeled russet potato instead. The original also indicated adding in chopped cooked bacon along with some of the bacon fat, but I left that out entirely. I revised the instructions to reflect what I actually did.

The soup's secret flavor-weapon is the addition of a semi-sweet Riesling; a cup of the white wine is poured in after chopped shallots and garlic have softened in a smidgen of butter in the pot, and before all of the vegetables and broth are added in and brought to an intense and lengthy simmer.

Once all the veggies are tender, the soup is almost fully pureed with an immersion blender, with as many chunky bits left in there as you please. Season the soup to suit your taste, and you're all set. (My adaptation of the soup is based upon a recipe that can be found at this link. I revised the instructions to reflect what I actually did when making my version of the soup.)

 
Russet Potato Bread with Fresh Chives

(For a printable version of this recipe, click here!)

This recipe made one large round loaf, which I baked on a baking stone.  

Bake one medium-sized russet potato. When it's cool enough, scoop out the insides and set aside. You can discard the skin. Mash 1/2 cup of the cooled potato.

Ingredients for the bread:
1/2 cup mashed russet potato
3 to 4 cups All Purpose flour
3/4 cup water, lukewarm
1/2 cup sour cream
2 tsp. instant yeast (I buy mine from King Arthur Flour or from a health food store. I've come to really prefer it over active dry yeast. I love that you don't have to proof it first.)
1 tsp. salt (I used 1 and 1/4 tsp. coarse kosher salt)
1/2 cup fresh chives, chopped small

In the large bowl of your mixer, using the paddle attachment, combine the mashed potato, 2 cups of the flour, the yeast, and the salt. Add in the water, sour cream, and chopped chives. Mixing on low speed, add in the remaining flour a little at a time over a couple of minutes. The dough will be sticky. Turn the dough out onto a well floured work surface and knead it with your hands until it forms a fairly smooth mass. If your dough is extremely sticky, work in more flour; if it's a drier dough, minimize the amount of flour you use for kneading.

Put the dough into a lightly oiled bowl, turning it over so it's oiled on all sides. Cover it with plastic wrap that's also been oiled or sprayed with vegetable spray, so the dough won't stick to it. Cover that with a dish towel and place the bowl in a relatively warm spot to rise. Let it rise until it's about doubled. That may take up to 90 minutes.

Turn the risen dough out onto a lightly floured surface and press it firmly with your knuckles to remove the gas. Pick up the dough and round it, gently pulling downward on the sides to create surface tension. Let the dough rest for 10 to 15 minutes on the work surface, lightly covered with the plastic wrap from your bowl.

Prepare a basket/bowl for the final proofing. I used a shallow metal mixing bowl, in which I placed a couche (a piece of heavy linen fabric, specially designed for proofing dough; you can approximate this with a big, non-fuzzy, cotton/linen dish towel) that had been very heavily dusted with flour.

Once the dough is done resting and it feels relaxed and no longer resistant to shaping, shape it into a smooth round mass and seal the bottom seam by pinching it closed tightly with your fingertips. Place the dough seam side down into the flour-lined couche in the bowl/basket.
 

Cover the dough lightly with the oiled plastic wrap and gently lay the side flaps of the cloche over that. Let the dough proof until it's doubled in size, perhaps 45 minutes to 1 hour. Preheat the oven to 425 and, if you're using a baking stone, place it in the oven now so it has plenty of time to preheat.

If you're not using a baking stone, you'll need a parchment lined baking sheet.

When the dough has doubled, lift it very carefully out of the couche, and place it onto a flour dusted baker's peel (use the peel if you're going to be putting it on a hot baking stone), or directly onto the parchment lined baking sheet. Spritz the top of the dough lightly with water (this will help prevent it from bursting while it bakes). Slide it onto the heated stone, if you're using one. Spritz water into the oven very quickly from a spray bottle to create moisture--just a few brief squeezes, then shut the door gently.

Let the bread bake at 425 for only 5 minutes, then turn the oven down to 350 for the remainder of the bake time. The bread may take about half an hour to bake. It should be golden and its internal temperature, in the center of the loaf, should reach about 195 on an instant-read thermometer. Let the finished loaf cool on a rack.

Winter Vegetable Soup
(For a printable version of this recipe, click here!)

1/2 of one medium size green cabbage, shredded or chopped
1 medium size turnip, peeled and chopped into small pieces
4 medium carrots, peeled and chopped into small pieces
4 stalks of celery, cleaned and cut into small pieces
1 medium size potato (I used an unpeeled russet)
1 small handful of chopped, fresh, flat-leaf parsley
1 extra large shallot or 2 medium shallots, peeled and finely chopped
1 medium clove of garlic, peeled and minced
3 Tbsp. unsalted butter
1 cup Riesling or other semi-sweet white wine
2 quarts of vegetable stock (I made some using water mixed with Better Than Bouillon vegetable base; another nice choice is Kitchen Basics vegetable stock, especially if you're concerned about the sodium aspect.)
1/2 cup half & half (optional)
kosher salt to taste
fresh ground black pepper to taste
Dijon mustard to taste


Melt the butter in a large stock pot. Add in the shallots and garlic and simmer until they're translucent. Pour in the wine and simmer for about 15 minutes. Add in all the chopped veggies, and the parsley, along with the broth. Let the soup simmer on medium heat until all the vegetables are tender; it could be at least an hour. Turn off the fire. Using an immersion blender, puree the soup in its pot until it's got a minimal amount of chunks left. Add in, if you prefer, about 1/2 a cup of half and half to make a richer soup. Add in salt and pepper to taste.

Serve with your fresh bread and enjoy!

(If you'd like to comment on this post, or to read any existing comments, just click on the purple COMMENTS below!)

It hasn't stopped, the fear

Mom goes in for her CA125 and Pet scan today. Every three months, like clockwork. I really, really try to be optimistic, but know we all will be devastated to hear bad news. She decided to go in today so she could hear results tomorrow and not have to wait the weekend. I also appreciate that. I can't stand the waiting game.

I, along with other cousins, have been coordinating our reunion for this year. It had been mentioned to maybe put it off for another year because it was getting hard to find a place. In the back of my mind, no matter how much I tried not to listen to it, was the thought that we might not HAVE another year. Make the time important! Make it happen!! So, we made it happen and will all be gathering in June.

I don't think of the cancer daily. I can go several days without thinking of it. However, when I hear that a friend's cancer came back, it hits me like a ton of bricks. When I have friends dying, it brings me to tears for so many reasons.

I hate cancer.

Jacket Weather

Quote of the Day: Snowball by Shel Silverstein

I made myself a snowball

As perfect as could be.

I thought I'd keep it as a pet

and let it sleep with me.

I made it some pajamas

And a pillow for its head.

Then last night it ran away,

But first - it wet the bed.

Here's a picture of our first snowfall of the season.  It was October.  We were excited.  It was pretty, and it was sticky enough for snowballs and snowmen, and it was fun.  Now, the driveway is packed with ice, as are the intersections.  A big lump has formed under my mailbox, requiring me and the mail carrier to lean down to get the mail in and out of it. 

Plus, it's darn cold!

Even with temps well below zero and a wind-chill advisory, and warnings of frost bite, this new driver refuses to wear a warm coat. (This picture was taken last year when he got his license.  I must have threatened him with refusal to pay for the license if he didn't wear a coat.)

Last year he lettered in football, so I got him a Letterman's jacket for his birthday, thinking, ah-ha, NOW he'll wear a warm jacket when it's cold up here in Minnesota. 

Nope.

Somehow, the wearing of the jacket has become a power struggle.  It started young.  Yes, he's a hot kid.  As a baby he wouldn't wear the hot jammies with the feet (cute as they are).  He kicked off all of his covers and ran around in t-shirts in the middle of winter.  He'd cry if I tried to get him to put on a long-sleeved shirt.  When he was in the 6th grade, he wouldn't wear his warm coat, so I brought it along in the van.  "Love and Logic" parenting guide says that if they're cold, they'll put on the jacket.  He refused to even carry it with him.  So, I threw it out the door at him when he got out of the van.  He picked it up and threw it back in. I tossed it out.  Finally, he picked it up, gave me a dirty look, and carried it into the school.  When I picked him up later that day, after a swim practice, he tossed it at me and said, "I never put it on."

I determined that he's channeling Bud Grant, former coach of the Minnesota Vikings.  Back in his day, the Vikes played outdoors.  He never wore a coat, often was in short-sleeves, had his players practice outdoors in any kind of weather, and didn't allow heaters on the sidelines.  Tough guy.

All we see is white snow, ice, and the occassional brown sand/salt mixture.  I'm longing for color and warmth.  How about you?  Here's a visual to give you warm thoughts.

After our spring thaw and flooding season, we'll have days like this.  Picture yourself there, now, cool glass of iced tea or lemonade, chatting with your good friend, watching the days melt away.

To get myself even more in the summer spirit, I'm working on a story today about my friend Georgia and her writer's hideaway on the banks of the Crow Wing River.

Journaling Prompt:  Where is your creative corner?  Do you have a warm summer memory to get you through cold, winter days?  Do you have any ridiculous power struggles?