Recipe by Courtney McDonald
-1 ¼ cups strained plum puree (about 1 pound plums, pitted and pureed in the blender)
-1 ¼ cups strained apricot puree (about 1 pound apricots, pitted and pureed in the blender)
-1/3 cup- 1 cup sugar (to taste, depending on the sweetness of the fruit)
-1 Tbsp. vodka (optional)
-a few sprigs opal basil, for garnish
In a medium mixing bowl, mix the fruit purees. Whisk in the sugar gradually, until fruit puree is quite sweet (the sugar will keep the finished sorbet from freezing too hard). Stir in the vodka, if using (this will also help the final consistency of the sorbet), and continue stirring until the sugar has dissolved. Chill the sorbet base overnight in the refrigerator, then freeze according to manufacturers instructions on your ice cream machine. Serve immediately, garnished with the basil, or let set in the freezer for a few hours. Enjoy!
Recipe by Courtney McDonald; Serves 6
6 firm-ripe freestone peaches, any variety
1/4 cup + 2 Tbsp. local honey
2 Tbsp. olive oil
1 Tbsp. dried lavender buds
pinch of salt
1 basket strawberries, washed,
hulled and quartered
1 quart frozen yogurt (recipe follows)
or vanilla ice cream
1/2 cup “Wing Nuts” trail mix
Preheat oven to 425 degrees F. Wash each peach and cut in half. Remove the pit and line the peach halves, cut side up, on a cookie sheet in a single layer. Drizzle the peaches with ¼ cup honey, then with the olive oil. Sprinkle the lavender buds and pinch of salt evenly over the top and roast in the preheated oven until edges are beginning to brown and peaches are slightly soft – about 10 minutes. While peaches are roasting, toss the strawberries with the remaining 2 Tbsp. honey. Let sit for a few minutes – the juices from the strawberries will create a syrup in the bowl.
Remove the peaches from the oven to cool slightly. Carefully transfer peaches to a serving platter. Top each peach half with a scoop of yogurt sorbet or vanilla ice cream and garnish with the macerated strawberries. Sprinkle the Wing Nuts trail mix over the top. Serve immediately.
Makes 1 Quart
2 cups St. Benoit whole milk yogurt
1 Tbsp. vodka
1/4 cup local honey
1 ½ cups heavy cream
1/2 cup sugar
In a medium mixing bowl, whisk together the yogurt, vodka and honey. In a medium saucepot, bring 1 cup of the cream and the sugar to a boil. Quickly remove from the heat and whisk in the remaining ½ cup of cream. In a slow stream, whisk the warm cream into the yogurt mixture until smooth. Refrigerate mixture overnight to chill, the freeze in an ice cream maker according to manufacturer’s instructions.
Recipe by Courtney McDonald
-1 cup all-purpose flour
-3 Tbsp. sugar
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-3 Tbsp. unsalted butter, cold, diced into pea-sized pieces
-1/2 tsp. poppy seeds
-2/3 cup buttermilk
-3 baskets fresh blueberries, washed
-2 baskets fresh raspberries, cleaned
-2 baskets fresh strawberries, washed, hulled and cut in half
-1/2 cup plus 2 Tbsp. sugar, or to taste
-1 pint vanilla ice cream
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds and diced cold butter. Using your fingers, add the buttermilk and mix to a thick batter consistency. Set aside.
Toss the berries with the sugar. Transfer to a baking dish and spoon on the cobbler dough. Bake in the preheated oven until cobbler topping is golden brown and bubbling. Serve immediately with a scoop of vanilla ice cream on each portion.
Serves 6; Recipe by Courtney McDonald
-1 pint good-quality vanilla ice cream
-1 pint strawberries, hulled and sliced
-2 baskets raspberries, carefully rinsed and dried
-1/2 tsp. fresh lavender blossoms, finely minced
-2 Tbsp. Snow’s Citrus Court Mandarin Orange Ice Cream Topping (or more, to taste)
-1 crumbled oatmeal cookie as garnish (optional)
In a medium mixing bowl, toss the strawberries, raspberries and lavender. Drizzle the mandarin orange ice cream topping over and mix to coat well. Let sit at room temperature to marinate for 30 minutes.
Scoop ice cream into 6 small serving bowls. Spoon the fruit topping evenly over the ice cream, garnish with the crumbled cookie and serve immediately. Enjoy!