Happy Fourth of July--Prosecco Gelatin with Berries and Mint

Gardening is really NOT my specialty, I knew it all along.  Even cactus died on me, that was years ago and I refused to plant those any more ever since.  It’s just hurt my self-esteem sad to see the strongest plant died under my care.  However, I use quite a bit of herbs in my cooking. It is way more economical and convenience to grow my own. 



As I shared with you a while ago, I planted some herbs this spring. Mint was one of the later addition to the herb family. To my surprise, it is growing out of control! It is almost bursting out of the pot I planted it in, and it is taking up too much soil space from the other herbs in the same pot.  I transferred it once to a separate pot and it’s still growing like this. Okay, that’s a little exaggerating, but you can imagine.

Flowers started blooming on it lately(I assume it’s not a good thing) and I know I have to use some up quickly.  I have no problem with that at all as it’s so refreshing in drinks and desserts.  Especially in these Prosecco Gelatin with Berries and Mint!



The Prosecco Gelatin with Berries and Mint screams summer right in my face!  The mint simple syrup is sweet, with the cool mint and chilled gelatin, it’s the best way to cool down in this hot weather.  The berries add a little tang to this sweet treat.  You can totally taste the prosecco in the gelatin and it’s the best way to enjoy prosecco, besides drinking it straight.





What's better than a Red, White, and Blue dessert to celebrate 4th of July?  Probably the extra green mint in it.  hahaha....Happy July 4th for those who celebrate.  This Prosecco Gelatin with Berries and Mint is the perfect treat to cool down after the BBQ.  Also, you can make this the day before the party so you can have more time spend with your friends and family.

For the kiddo’s version, substitute the prosecco (and simple syrup)with the same amount of fruit juice, such as apple juice or white grape juice.  As the fruit juice is sweet enough and you don’t need to add any sugar in the kid’s recipe. 





Prosecco Gelatin with Berries and Mint:
Makes: 4 Servings

For the Gelatin:
2 package of unflavored gelatin powder, dissolved in 2 tablespoons of cold water
1/4 cup blueberries
4 strawberries, diced
2 tablespoons fresh mint, finely chopped
2 cups chilled prosecco
Mint Simple Syrup:
1/2 cup sugar
1/2 cup water
a handful of fresh mint leaves

To make the mint simple syrup:
In a small pot, bring water and water to a boil. When sugar is completely dissolved, remove from heat and add mint leaves. Let steep for 10 to 15 minutes. Remove mint leaves from syrup.

To make the gelatin:
Add gelatin mixture into mint syrup and heat until gelatin dissolved and syrup return to a simmer. Remove from heat. Add prosecco, berries and chopped mint.
Evenly divided the mixture into 4 (8 ounces) cups and chill for at least 2 hours or until set; enjoy.

 

This recipe is linked to:

Theme Baker Sunday
Full Plate Thursday
Foodie Friday
Fun with Food Friday

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

Fairy Hobmother visited me and the Fairy granted my wish!

I have a wonderful news to share.  Have you heard of the Appliances Online Fairy Hobmother?  The Fairy, who comes from this Site, goes around to different blogs granting wishes to those who have left a comment.

Not long ago, I left a comment on Lisa’s blog, Sweet as Sugar Cookies, who just got a visit from the Fairy Hobmother!  Now, the Fairy just visited me and gifted me an Amazon gift card.  It was such a pleasant surprise visit!  I spent my gift card on a lovely pink cake stand that I will use it for my Baby Girl’s upcoming birthday party.  I will show you the picture in a future post.

If you want a chance to be visited by the Fairy Hobmother, simply leave a comment and make a wish on this post and you will never know... the Fairy Hobmother could visit YOU next!!!  Good Luck!

Thank you Fairy Hobmother for granting my wish!

Nutella Macarons—And a confession…

I have something to confess.  A love affair, to be exact.  I guess it’ll be easier to admit it, than try to hide my true feelings.  My husband probably should know by now, after he caught me a few times sneaking out of the bedroom in the middle of the night.



Yes, that is bad. I know, really really bad.  He also noticed I daydream throughout the day, all day long, just to think of this affair.  Of course, the affair is with something sweet.  Don’t you know me by now that I daydream about food all the time?  Well, now you know.



No, my love affair is not with the macarons!   That’s more of a love-hate relationship.  My love is all sweet, soft and gentle.  No fuzziness or attitude like how I described them here. 





Yes, my love affair is with Nutella.  My husband should know when he saw me picked up the extra large, double packed tubs of Nutella from Costco.  Nutella and I go way back to my childhood.  It’s truly my childhood sweetheart.  Back then, I usually get Nutella in a sandwich, a crepe, or by the spoonful (and I still do)!  Now, I love to enjoy it most with salty pretzels!  If you haven’t try that, you just simply don’t know what you’re missing out on.



These Nutella Macarons are heavenly.  I used some hazelnuts along with almonds for the shells to tie back the nutting flavor of the Nutella fillings.  The macaron shells are slightly crispy on the outside and chewy on the inside, just how a perfect macaron should be.  I made some Nutella buttercream for the fillings, but I preferred it straight out of the tub.  The hazelnut flavor is more intense.  My hubby love the hazelnut buttercream fillings, which is more fluffy and creamy.  Either way, I’m a happy girl with these Nutella macarons. 



Note: I also used some vanilla powder to add more flavors on the shells.  It works much better than liquid ones since macaron doesn’t like moisture.

For more tips on making French Macarons, please refer to this post.





Nutella Macarons:
Makes: 35 to 40 filled macarons

For the macaron shells:

90 grams egg whites (about 3) preferably aged 3-5 days in the fridge
pinch of kosher salt
30 grams granulated sugar
185 grams powdered sugar
55 grams almonds
55 grams hazelnuts
1 teaspoons of vanilla powder
Nutella for filling



In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high, gradually add the sugar until stiff peak forms.

Place the powdered sugar, almonds, hazelnuts, and vanilla powder in a food processor and process until the nuts are finely ground.

Add them to the meringue. Fold the mixtures carefully until you obtain a batter that falls back on itself after counting to 10. The whole process takes about 40 to 50 strokes.

Test a small amount on a plate; if the tops flatten on its own after counting to 10, the batter is ready. If there is a small beak, give the batter a couple more folds.

Fill a pastry bag fitted with a large plain tip with the batter and pipe small rounds (1 inch to 1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.  Here, I pipped them into heart shape instead of circles.  You can do whichever way you preferred.

Preheat the oven to 280F. Let the macarons sit out at room temperature for 30 minutes to an hour to harden their shells and bake for 20 to 25 minutes, depending on their size. Rotate baking pans once half way through baking. Cool completely on wire rack before removing macaron shells from baking sheets.

Fill a shell with 1/2 to 1 teaspoon of Nutella, top with another shell, repeat until all shells are filled.  If the filling gets too soft (especially here in California during summer time), keep filled macarons in the refrigerator.  When ready to serve, remove from fridge and leave in room temperature for 3-5 minutes.  Enjoy.

This recipe is linked to:

Foodie Friday
Full Plate Thursday
Sweet Tooth Friday
Friday Favorite
Fresh Food Friday
Sweets for Saturday

"On A Stick" cookbook Giveaway--Winner Announcement

We have a winner….




….to this wonderful cookbook. 

The winner will surely enjoy all 80 Party-Perfect recipes….and the winner is Melissa from Melissa’s Cuisine who said...

“I love food on a stick...I would love to have a copy of this book!”

June 14, 2011 11:06 AM

Congratulations, Melissa! 

Thank you everyone for entering the giveaway.  Thanks to Quirk Books and Matt again for sponsoring such a wonderful giveaway.  Have a wonderful day.