Yuzu Gin & Tonic

I can’t believe there are only a few days left before Thanksgiving (for those who live in the States)!  Are you ready for the celebration, gathering and fun?  I know it’s quite chilling out there especially for those who live in areas that have already started snowing.  If you are one of the 'lucky' few, you would probably consider serving a pot of hot apple ciders during your gatherings instead.  However, I think it’s also important to offer a variety of drinks at a party.  I mean, what is a celebration without a signature cocktail, right?  With your heater at full blast, I’m sure some of your Guests would appreciate a refreshing cocktail while celebrating the holidays with you.    



I got a bottle of yuzu juice from a Japanese supermarket recently.  Originally, I purchased the yuzu juice to marinate some fish (I’ll post that recipe in the future).  Yuzu is a citrus fruit and plant originated in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda. The fruit looks a bit like a very small grapefruit with an uneven skin, and can be either in yellow or green color depending on the level of ripeness.  The citrus flavor from a yuzu is very distinctive.  It’s a combination of tart, slightly sweet, and a hint of bitterness flavor.  In my opinion, it’s perfect for this cocktail!  If you can't find a Japanese or Asian market that carry the yuzu juice, you can also purchase it online here.



This Yuzu Gin & Tonic is super easy to prepare.  Which means it is perfect for parties and gatherings! Here’s what I did.  I used an 6-ounce glass, filled with about 1/4 cup of crushed ice.  Add 10 splashes of yuzu juice (about 1/2 teaspoon), then add a shot of dry gin.  Last but not least, fill the glass with tonic water.  That’s it.  It’s unbelievably refreshing and tasty.  I’ve been enjoying this goodness ever since the first time I’ve mixed this cocktail up accidentally.



Below is a close up picture of the yuzu bottle.  Make sure to get the 100% yuzu juice but not yuzu marinate or anything that has a “filler”.   If you look closer, you can see that I have almost finished the entire bottle already.  Gosh, I better get a new bottle before it runs out.  The yuzu juice is great in this cocktail and many marinate recipes.



I hope you’ll try this easy and refreshing cocktail this holiday season in your gatherings.  Remember, know your limits and drink responsibly.  The most important thing is to have a fun and safe holiday.  I want to thank you all of you for reading and stopping by today.  I wish you and your family a fun, festive, and blessed Thanksgiving!  Don’t forget to count your blessings.  I know I have a long list and many reasons to be grateful for this year.  Happy Thanksgiving!







Yuzu Gin & Tonic Printable Recipe
Serves 4 (feel free to double or triple the recipe for gatherings)
1 cup of crushed ice
2 teaspoons of yuzu juice
4 shots of dry gin
2 cups tonic water
4 citrus peel (for garnish)

Equally divide the crushed ice into 4 (6 ounce) glasses.  Add 10 splashes (about (1/2 teaspoon) of yuzu juice into each glass.  Then add a shot of dry gin in each glass and fill the glasses up with tonic water. Top with a citrus peel for garnish.  Enjoy!


This recipe is shared with:

Tuesday Talent Show
On the Menu Monday

Meyer Lemon Sandwich Cookies

Many of you know about the famous Meyer Lemon Trees at my in-law’s place.  There are many recipes that I've created, both savory and sweet, using the Meyer lemons that are harvested by myself.  Such as the Meyer Lemon Curd with Vanilla Sugar, the Meyer Lemon Cake, the Seafood Salad with Meyer Lemon and Herb Vinaigrette, and the Meyer Lemon Macarons with Limoncello Buttercream, to name a few.  I'm lucky that I can get my hands on some fresh Meyer Lemons all year round.

With the Meyer Lemon season approaching, I want to introduce you to another wonderful treat using Meyer Lemons.  The Meyer Lemon Sandwich Cookies!

Next time when you see these fragrant Meyer lemons in the farmer's stands or supermarkets,  be sure to take a few home to try this recipe out.  This would certainly be another good cookie recipe for the Holidays and/or gift-giving.



These Meyer Lemon Sandwich cookies are one of my favorite sweet treats featuring these lovely Meyer Lemons.  The cookies had a nice crunch and crumbly texture, with just the right amount of sweetness and buttery flavors.  The almond meal in these cookies adds a new depth of taste with its nutty flavor.  The Meyer Lemon Buttercream in between the two cookies is silky and smooth, while packed with sweet and tangy Meyer Lemon flavor.  You can serve these at room temperature and the buttercream would ooze out when you bite into one.  I love them chilled so the cool and smooth buttercream will melt in my mouth slowly and allow me to savor them a little bit longer.  Either way, you're going to love this special treat.





I'm sharing this recipe with the Holiday Recipe Swap.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.

Meyer Lemon Sandwich Cookies: Printable Recipe

Makes: 40 (1 3/4-inch) sandwich cookies

Ingredients for the cookies:
2 sticks unsalted butter, softened
3/4 cup sugar
6 large egg yolks
1 teaspoon vanilla extract
4 ounces of almond meal
3/4 teaspoon kosher salt
1 tablespoon baking powder
1 3/4 cups all-purpose flour
Zests of 2 Meyer Lemons

Ingredients for the Meyer Lemon Buttercream:
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest and juice of 1 Meyer Lemon

To make the cookies:
In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy.  Add the egg yolks, lemon zest and vanilla extract and beat until smooth.

In a large mixing bowl, whisk the almond meal with the salt, baking powder and flour until well combined.  With mixer on low, add the dry ingredients slowly to the mixing bowl and beat until ingredients are incorporated.

Pat the dough into 4 disks, wrap in plastic and refrigerate until chilled, about 1 hour.

Preheat the oven to 350° F and line 2 baking sheets with parchment paper or silpat. On a slightly floured surface, roll out the dough to 1/4-inch thick. Using a 1 3/4-inch round cutter and stamp out cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets.

Bake the cookies about 10 to 13 minutes or until lightly browned on the bottom and around the edges. Let cool on the baking sheet.  Refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.

To make the Meyer Lemon Buttercream:


Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.

Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest and lemon juice, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.  Taste for acidity, add more lemon juice if desired.

To Assemble:
Top half of the cookies with a rounded teaspoon of the Meyer Lemon Buttercream, place another cookie on top of the buttercream and refrigerate until the buttercream is set, about 15 minutes.  Keep sandwiched cookies in refrigerator.  Leave at room temperature for 5 minutes before serving.

This recipe is shared with:

Full Plate Thursday
Sweet Treat Thursday
Friday Favorite
Foodie Friday
I'm Lovin' It
Sweets for Saturday
Everyday Sister Sharing Sunday
Melt in Your Mouth Mondays
On the Menu Monday
Home Maker Monday
Tuesday Talent Show

Japanese Apple Salad

Nothing says Fall better than a basket full of apples of any kind.  My favorite type has always been Fuji apples.  They are crisp, juicy and sweet.  I’m indifferent toward starchy food, I guess.  Another favorite fruit of mine in the Fall are pomegranates.  They are sweet, tart and juicy.  I love the way they pop in my mouth.  I say, they’re even better than eating popping candies. Not to mention, they are good for you too.



I’ve been enjoying this salad for many years. Usually, I toss in some cooked shrimps and blenched green beans when I’m serving them as dinner.  But as a light brunch or a meal in between, this is just as delicious and satisfying.  In this recipe, I used the Japanese Mayonnaise and some curry powder.  I found that the Japanese Mayo is more flavorful and creamier than the regular ones; Which fits this recipe much better, especially one without too many ingredients.  The pistachios add a nice crunch and the pomegranate are just fun to eat as they pop in my mouth. 



I’m submitting this recipe to Kitchen PLAY.  The US Apple Association is sponsoring a giveaway at Kitchen PLAY.  Amanda from Amanda's Cookin' created a lovely recipe with her favorite ingredients. This inspired me to share my favorite Apple Salad recipe with you. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is September 30, 2011. Please review the complete contest rules before entering. Good luck!








Japanese Apple Salad:  Printable Recipe
Makes 4 Servings

2 Fuji Apples, diced
Juice of 1/2 a lemon
1 Hass Avocado, diced
1/4 cup Japanese (Kewpie) Mayo, such as this one
1/4 teaspoon curry powder
salt and pepper to taste
1/4 cup pistachio, shelled
a handful of pomegranate seeds

Toss apple and avocado in lemon juice right after they’re diced to prevent browning.  Stir in Japanese Mayo and curry powder.  Add salt and pepper to taste.  Top salad with pistachio and pomegranate seeds and serve chilled.

This recipe is shared with:

Foodie Friday
Full Plate Thursday
Fat Camp Friday
Friday Potluck

uTry.it Turns One! More Macarons…Oh yeah…and a Giveaway

uTry.it turns one today!  Woohoo!  It’s amazing looking back to the past 365 days.  365 days of happy memories because of you, every single one of you, my dear readers and food blog friends. 


When I wrote my very first blog post a year ago, I’ve never expected I would gain so much from writing a food blog (besides gaining the weights from testing out recipes, hahaha…). I’ve made so many news friends and fellow bloggers. I truly cherish all of your friendship, comments, supports, feedbacks and kindness. It’s overwhelming, but in a very positive way.





Did you know, the post that received the most comments and feedbacks in the past year was The Culinary Smackdown Battle-Cookies.  It was such a fun event/contest.  I really love to see all those scrumptious cookie recipes that you shared on my blog.  Maybe I’ll host another similar event again in the near future.  What do you think?


Speaking of cookies, the French Macaron was the type of cookie that got the most recipe posts in the past year from the cookie category.  Probably because it’s a plain canvas that I can create so many different flavor combinations in these little cuties.  What can I say, they are absolutely addictive.  If you haven’t make these cuties before, here’s the post for some basic Macaron making tips. 




To extend my appreciation for your supports of my blog, I’m hosting a Giveaway on uTry.it’s Birthday.  The prizes from the giveaway will help you to a step closer to making these Macarons as well.  That is, if you haven’t make them before. 


This Giveaway is now Closed. Thank you for everyone who participated.


Prize #1: Silpat Non-Stick Silicone Mat 11 1/2-by-16 1/2-inch.  It fits perfectly on my 12 by 17-inch baking sheets.  A must have for Macaron making. Of course, you can use the Silpat when you make any other cookies, breads, meringues, etc.

Product image from Amazon

Prize #2: Bourbon Vanilla Powder 2.5 oz. by Nielsen-Massey Vanillas. A key ingredient for Macaron making.  Adding lots of flavor but not moisture, which is essential for successful Macaron making. 

Product image from Amazon

Rules for the Giveaway:

This giveaway is open to anyone, anywhere in the world.  1 winner will be selected using Random.org and the winner will get both prizes. Must be a uTry.it public follower/member through Google Friends Connect to participate.  (See the right hand side bar under “Follower” with the button “Join this site”).  You have until Wednesday, August 31st, 12 midnight PST to enter this giveaway.  Winner will be contact via email shortly after the giveaway is closed.

Mandatory Entry: 

Leave a comment and tell me what kind/type of recipes you would like to see more on my blog.  Is it desserts,entrée, or entertaining appetizers? Do you like Chinese, Asian, French, Italian or whatever you can think of?

Additional Entries: (you can do any or all of the following, just leave a separate comments for each)

1) “Like” uTry.it’s Facebook page.  Here’s the link. 

2) Share this giveaway with your friends on Facebook.  Please include the link to this post when you share.

3) Follow uTry.it on Twitter.  Here’s the link.

4) Tweet about this giveaway.  Please include my Twitter handle @utry_it and the link to this post in your tweet.

5) Subscribe to my blog via email.  You’ll receive an email to verify the subscription.  

6) Subscribe via RSS feed.

Meyer Lemon Macarons with Blueberry Buttercream and Meyer Lemon Curd:
Printable Recipe

Makes about 30-35 filled macarons

For the shells:
110 gram egg white (3 large eggs), age the egg whites in the fridge for 2-3 day
30 gram granulated sugar
185 gram powdered sugar
110 gram almonds
1 teaspoon vanilla powder
1 tablespoon of finely grated Meyer Lemon Zest

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Then, add the lemon zest and vanilla powder until well combined.
In a food processor, process the almonds and powdered sugar until the almonds are fine.  Pour into a large mixing bowl and whisk to break any lumps. 

Add the meringue into the almond mixture and fold carefully until you obtain a batter that flows like magma or a thick ribbon. The whole folding process should be around 40 to 50 strokes.

Test a small amount on a plate. If the tops flattens on its own after 10 seconds, you are good to go. If there is a small beak, give the batter a couple more turns. Fill a pastry bag fitted with a large plain tip with the batter and pipe small round (about 1.5 inches) onto baking sheets lined with a Silpat.

Let the macarons sit out for an hour to harden their shells a bit. Preheat the oven to 280F and bake for 15-20 minutes, depending on their size. Let cool completely.

For the Blueberry Buttercream:

1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest of 1/2 a Meyer Lemon
2 tablespoons of Meyer lemon juice
1/4 cup blueberry preserves

In a large heatproof bowl over a saucepan of simmering water, whisk the sugar and egg whites constantly until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.


Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest, lemon juice, and blueberry jam, beat the buttercream on medium-high speed until it is thick and very smooth, about 6-10 minutes.  Transfer to a pastry bag fitted with a medium plain tip. 


For the Meyer Lemon Curd, please see recipe here.


To Assemble:
Spoon a dollop of Meyer lemon curd in the middle of a Macaron shell, pipe blueberry buttercream around the lemon curd and top with another Macaron shell.  Enjoy.


This recipe is shared with:

Sweets for Saturday
Foodie Friday
Fresh Food Friday
Friday Favorite
Fat Camp Friday
On The Menu Monday
Melt in Your Mouth Monday
Full Plate Thursday
These Chicks Cooked
Friday Favorites
I'm Lovin It
Friday Potluck
Sweet Tooth Friday

Happy Birthday—Baby Girl

In the past birthday parties for my little boy, I’ve made Japanese Cheesecake to celebrate.  You can check out the recipe and pictures here.  The Japanese Cheesecake was super easy to make, light, fluffy and anyone who’ve tried it would love it and ask for the recipe.

For baby girl’s birthday this year, I decided to make something new.  Something more girly for her. 



Plus, I’ve got an incentive to make a more girly cake.  It’s the lovely pink stand that you’re seeing in these pictures.  I purchased this cake stand from the Amazon gift card granted by the Fairy Hopmother.  Here’s the detail if you’ve missed that post.  How could I not create a girly cake to match this lovely cake stand?  Plus, my kids love strawberries and it’s the peak season to enjoy them.



This cake might sounds similar to the Meyer Lemon and Strawberry Mousse Cake that I’ve created before.  But in fact, they were quite different.  With my baby girl’s birthday cake, I used the Meyer Lemon Cake recipe here.  Baked it in an 8-inch round cake pan and split it in half to create 2 layers. The previous Meyer Lemon cake was a vanilla sponge cake.  Along with the fresh strawberries in between the lemon and strawberry mousse layers, I also added some Lemon syrup onto the top of the cake.  The Meyer lemon flavor was a lot more intense compared to the previous layered mousse cake that I've made.  However, the sponge cake portion of the earlier version was more soft and more fluffy.



Another difference is the mousse layer.  Instead of making the Lemon Mousse from scratch, I used the Meyer Lemon curd that I had on hand and folded in some whipped cream, and that was it.  Super simple.  Here’s the recipe for the Meyer Lemon Curd.  I managed to make extras for our guests to take home too. 



I just wanted to take this opportunity to thank everyone who took the time to celebrate my baby girl’s birthday with us.  Thank you for all the wonderful gifts, warm wishes and precious memories.  Including all of you, who visited my blog today.  Thank you!

I wish my baby girl to be healthy, happy and beautiful as she always is.  Happy Birthday again, my sweetie!





This post is linked to:

Sweets for Saturday
Sweet Treats Thursday
Sweet Indulgences Sunday
Melt in Your Mouth Monday
On the Menu Monday
Fresh Food Friday
I’m Loving It
Everyday Sister Sharing Sunday

Meyer Lemon Curd With Vanilla Sugar

As I was planning for my Baby Girl’s Birthday, I couldn’t resist but to incorporate something refreshing into the cake.   Here’s a little sneak peek on what went into her birthday cake, and I made some more as party favors for guests to take home.  My latest creation—Meyer Lemon Curd with Vanilla Sugar.  I’ll post the picture of Baby Girl’s birthday cake on my next post, I promise.  But let’s talk about this Meyer Lemon Curd with Vanilla Sugar first.



I have a jar, a huge jar actually, of Vanilla Sugar in my pantry that I have been using for baking.  It’s easy to make the vanilla sugar.  Simply split some vanilla beans in half (length wise), scrape the seeds out and snuggle the pods and the seeds into a jar of regular granulated sugar.  Just make sure the pods are covered by the sugar.  Let it sit for at least a few weeks before using.  The sugar is infused and perfumed by the fragrant and sweet scent of the vanilla beans.  As I used up the vanilla sugar in my baking, I refilled the jar with more sugar and add another vanilla bean every once in a while if necessary.  It’s wonderful and adds a lot more flavor to the baked goods. 



Why did I choose Vanilla Sugar instead of regular sugar in this recipe?  Because I ran out of regular sugar on the day I needed to make the Lemon Curd!  LOL….But what a lovely and tasty mishap!  This Meyer Lemon Curd turned out with another depth of flavor like a little surprise.  It certainly add a layer of sweetness without adding more sugar.  You can even see the little vanilla seed in the curd and it smells wonderful.



Simply spread the curd on a slice of bread and it’s the perfect breakfast or afternoon pick me up.  Here’s a simple white bread recipe that yields the most soft and fluffy loaf of bread if you miss that post from the past.  If you have some Lemons or Meyers Lemons on hand, make some Meyer Lemon Curd with Vanilla Sugar.  You’ll love what you created.

This Meyer Lemon Curd with Vanilla Sugar is perfect for gift-giving for the Holiday Season.  I'm submitting this to The Holiday Recipe Exchange.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla.

Meyer Lemon Curd with Vanilla Sugar:

4 ounces (1 stick) unsalted butter, room temperature
1 1/2 cups Vanilla Sugar
Zest of 3 Meyer Lemons
5 extra-large eggs
3/4 cup Meyer lemon juice (around 3 Meyers lemons)
1/8 teaspoon kosher salt

In a stand mixer fitted with paddle attachment, cream the butter, vanilla sugar and Meyer lemon zests until light and fluffy.  Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

In a 2 quart saucepan, cook the mixture over low heat until thickened (around 8 to 10 minutes), stirring constantly.  Remove from heat and let cool completely.  Store in air tight containers and refrigerate.
 
*Note: Since Meyer Lemons are not as tart as regular lemons, you might want to add a bit more sugar or cut down on the amount of lemon juice in this recipe if you are using regular lemons.


This recipe is linked to:

Melt in your mouth Monday
On the Menu Monday
Wandering Wednesday
Full Plate Thursday
Foodie Friday
Fresh Food Friday
I'm Lovin' It
Home Made Gift Ideas Linky Party

When Life Gives You Meyer Lemons, Make THIS Meyer Lemon Cake!

Some of you might know that I get unlimited supply of Meyer Lemons, all year around.  If you’ve missed that post, click here to read more.  Yes, I’m a very lucky girl.  If you haven’t try a Meyer Lemon before, you’ve got to hunt down this fruit for a taste test.  Meyer Lemon is a cross between a true lemon and either a mandarin or common orange.  The skin is fragrant and thin.  The color is a deep yellow with a slight orange tint when ripe. Meyer lemon has a sweeter, less acidic flavor than the more common lemon.



I truly love the fragrant from the skin.  Therefore, I used a lot of zest in this recipe.  Oh boy, this was such a lovely cake.  It’s sweet, it’s tangy, it’s full of the Meyer lemon fragrant.  This cake was also fluffy and moist.  It probably was the moistest cake I’ve ever tasted.  Why? Because when the cake was done baking, I drizzled a Meyer lemon syrup all over it before icing it.  Sounds irresistible? It truly was.




When life gives you Meyer lemons, it’s the sweetest deal!  There are many ways to enjoy Meyer lemons besides making this cake and a lemonade.  Here are a few of my favorite recipes, Candied Meyer Lemons, Meyer Lemon and Herb Vinaigrette, Meyer Lemon Macarons, Meyer Lemon and Strawberry Mousse Verrines, and Berries-Kiwi, Meyer Lemon and Basil Sorbet.



Take a closed up look of the inside of this cake below.  You can totally see how moist it was.  With all the zest showing through each bite….hm….it truly was the sweetest way to end a meal.




I'm sharing this recipe with Holiday Recipe Exchange.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold.



Meyer Lemon Cake:  Printable Recipe
Yield: 1(8-inch) loaf



For the Cake:
4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
Zest of 3 Meyer Lemons
1 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed Meyer lemon juice
1/4 cup plus 2 tablespoons heavy cream, at room temperature
1 teaspoon pure vanilla extract

For the Meyer Lemon Syrup:
1/4 cup sugar
1/4 cup Meyer Lemon Juice

For the Meyer Lemon Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice


To Prepare the cake:
Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.  Line the pan with parchment paper and allow the excess to hang over the sides.

Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.

In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In another bowl, combine lemon juice, the heavy cream, and vanilla. Add the flour and cream mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the loaf pan, smooth the top, and bake for 40 to 45 minutes, or until a cake tester/toothpick comes out clean.

To Prepare the Meyer Lemon Syrup:
In a small saucepan, combine sugar and Meyer lemon juice and cook over low heat until the sugar dissolves.

When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack over a tray lined with foil (for easy clean up).  With a toothpick, prick holes all over the cake.  Spoon the Meyer lemon syrup over pricked cake.  Let the cake cool completely.

To Prepare the Meyer Lemon glaze:
In a small bowl, whisk together the powdered sugar and the Meyer lemon juice until smooth. Drizzle over the tops of the cake and allow the glaze to drip off the sides.

This recipes is linked to:

Melt in your mouth Monday
On the Menu Monday
Tuesday Night Supper Club

Easy Mixed Berries-Kiwi Sorbet with Meyer Lemon and Basil (no ice cream machine needed)

I love living in California.  Mainly because of the sunny weather, and not so much on the traffic.  Sunny days make me smile and happy most of the time.  Unfortunately, three digit temperature is also something we need to deal with sometimes, especially during the summer months.  What’s the best way to cool down?  To me, indulging in some frozen treats and iced drinks are the solutions.



This Easy Berries, Kiwi, Meyer Lemon and Basil Sorbet is perfect to enjoy in hot summer days.  It’s sweet from the simple syrup, balances by the tanginess from the berries, kiwi and lemon juice.  Thanks to the wonderful blueberries that gives this sorbet the vibrant purple color.  The fresh basil leaves add a wonderful fragrant and aroma to this sorbet; Bringing this dessert to a whole new level and add flavors to the overall taste.  If you haven’t try any dessert with basil in it, this would be THE recipe to start and I guaranteed you’ll love it. Even though my hubby hates dislikes berries, he loves this sorbet.



Another bonus to this dessert?  It’s super easy to make and doesn’t require an ice cream machine (because I don’t have one yet!  LOL)  I’ve been wanting to invest in one because my family loves frozen treats.  However, with so many frozen treat recipes out there without using an ice cream machine, I’m still debating if I really need one.  What do you think?



Before we go, just want to share with you that ZESPRI® is sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is July 10, 2011. Please review the complete contest rules before entering. Good luck!

This recipe is inspired by Bridget of Bake at 350 who created kiwifruit and strawberry parfaits.

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Easy Berries, Kiwi, Meyer Lemon and Basil Sorbet (no ice cream machine needed)
Printable Recipe

1/2 cup sugar
3/4 cup water
3 ZESPRI® Kiwi, peeled and cut into quarters
1 cup fresh strawberries, stems removed and cut in half
1/2 cup fresh raspberries
1 cup fresh blueberries
zest and juice of 1 Meyer Lemon
A handful of fresh basil leaves

In a sauce pan, heat sugar and water until sugar dissolved. Remove from heat and let cool.

In a blender, add kiwi, strawberries, raspberries, blueberries, lemon zest, lemon juice and basil. Blend until well incorporated. Add cooled simple syrup and blend until well combined.

Pour mixture onto a freezer safe container, cover with plastic wrap (better if container comes with its own cover) and freeze for 1 hour. Give the half frozen mixture a quick stir and return to the freezer for another 2 hours or until frozen.

When ready to serve, remove from freezer and let it stand in room temperature for 5 to 10 minutes before scooping.

Recipe Linked to:

Full Plate Thursday
These Chicks Cooked
Thrilling Thursday
Sweet Tooth Friday
Fresh Food Friday
Sweets for Saturday
Theme Sharing Sunday
Theme Bakers Sunday

Candied Meyer Lemons

It’s been super busy for us since my hubby and I started to house hunt, again!  We’ve been looking on and off for a long while.  Luckily, we are not in a rush to move since we can still buy some time before the kids start grade school.  Yes, better school district and neighborhood are the main reasons we want to move.  Not too sure if these factors would make a significant difference on my kids academic achievement in the future.  That just seems like the right thing to do at the moment.  I guess this is what parents do, try to provide the best for the kids within our abilities.  Plus, the new location would be a shorter commute for my hubby.  Over the weekend, we’ve found something we really like.  Hopefully, it’s the end of our house hunt! The house shopping process is quite time consuming and exhausting (especially when you can’t find what you like, or worse, you found something that you really like but can’t afford it)!  We’ll keep our fingers crossed!    



When life gives you Meyer lemons, life is sweet.  I can’t get enough of these Candied Meyer Lemons!  They’re tangy and sweet.  A little bit sticky and chewy, in a good way.  They are super addictive!  These little goodies not only taste great, they are also beautiful to look at.  When they’re done, each one looks so different and yet, they taste just as wonderful as the previous one.  Don’t they look like a stained glass window?  Almost too beautiful to eat, almost!  hahaha…You can eat them as is, put on top of cakes and pastries, dip in dark chocolate, or whatever ways you preferred.  Love love love these lemony beauties.






Candied Lemon Slices:
Makes 2 dozens

• 2 large lemon
• 1 cup sugar

Directions
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut each lemon into 12 thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a boil. Remove from heat, and add lemon slices; soak for 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs or chopsticks.  Simmer until rinds are translucent, about 40 to 45 minutes.

Transfer to a baking sheet lined with parchment paper.  Air dry for 24 hours on baking sheet.