Not Your Mama's Frozen Desserts

Cool down with an icy, refreshing treat, preferably one that blends unusual but ingenious flavor combinations or intriguing techniques (like creamy sorbet you make in the food processor).

 

Tangerine Creamsicle Float

For her spin on the classic soda shop float, pastry chef Megan Romano combines the iconic flavors of a creamsicle with the frothy, bubbly texture of a New York-style egg cream soda.

 

Salted Caramel Ice Cream Sundae

Candied peanuts and popcorn. Rich fudge sauce. Homemade salted caramel ice cream. Cindy Bearman of ABC Kitchen shows us how it's done.

 

Cantaloupe and Sun Tea Sorbet

Leave your ice cream maker in the closet: this food-processor method, developed by frozen dessert queen Jeni Britton Bauer, results in an ultra... Read more >

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Lime Flan Parfait with Blueberries and Watermelon Granita

 

Extra layers are usually the last thing we want during summer, but we can't get enough of this creative parfait, which features multi-textural strata of lime flan, lime curd, watermelon granita, and fresh blueberries. Heather Carlucci served this unique dessert at a recent Chefs & Champagne fête in the Hamptons. 

 

Get the recipe.

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Recipe: Food-Processor Sorbet

Recipe for Cantaloupe and Sun Tea Sorbet, adpated by the James Beard Foundation

 

A refreshing sorbet can be one of summer's greatest delights. Yanking the ice cream maker out of storage, playing freezer Tetris to make room for the bowl, and waiting hours for it to chill? Not so delightful. But it doesn't have to be that way. Thanks to a technique we've learned from Jeni Britton Bauer, frozen dessert whiz and founder of Jeni's Splendid Ice Creams, we can just reach for our food processors.

 

To make food-processor sorbet, start with granita: pour your base into a shallow baking dish and place it in the freezer. As the mixture crystallizes, rake with it a fork to break up the ice. (The pros call this still-freezing.) When it's completely frozen, transfer the granita to a food processor and blend until smooth. In the words of Bauer, "This will yield an exceptionally smooth sorbet."

 

Indeed it... Read more >

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Recipe Roundup: Summer Salads

shaved broccoli salad

 

Every July, farmers' markets across the country offer a stunning tapestry of fruits and vegetables seemingly designed to distract us from the month's baking heat. This week, find cool relief with simply prepared seasonal salads.

 

Shaved Broccoli Stalk Salad with Lime and Cotija

JBF Award winner Tara Duggan, the author of Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish.


Fennel and Arugula Salad

To bring this lemony tangle of greens and fennel to the next level, try adding a pinch of fennel pollen or using smoked sea salt in place of regular.


... Read more >

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

Sweet Corn Budino with Blueberry Compote

 

Sweet corn is abundant in the summer months, and there's no reason to relegate it to the grill. For this Italian-inspired dessert, acclaimed pastry chef Karen DeMasco paired the creamy pudding with a tart blueberry compote and crunchy shortbread cookie. She recommends using the corn as soon as you bring it home from the market, when it'll still have its peak flavor and sweetness.

 

Get the recipe here. 

 

 

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Recipe Roundup: Oysters

 

Cold, briny oysters are an early summer treat. Enjoy them on the half shell, in an eye-opening shooter, and crisp-fried in cornmeal.

 

Chilled Oysters with Cucumber Water

Small, sweet Kumamoto oysters from the Pacific are perfect for this dish.


Oyster Shooters with Tomato, Lime, and Chiles
This bracing seafood shooter delivers a one-two punch of ginger and minced serrano chile.

 

Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette
Adding roasted shiitakes to a simple mignonette transforms this simple starter.

 ... Read more >

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Recipe: Chilled Zucchini Soup

Chilled Zucchini Soup

 

Are your CSA boxes overflowing with zucchini? This light, refreshing soup from JBF director of house programming Izabela Wojcik is a great way to enjoy the summer squash. Try adding a dollop of sour cream or yogurt for extra tang, and you won't be disappointed.

 

Get the recipe here.

 

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Recipe: Creamed Summer Corn

Creamed Summer Corn recipe

 

Today's recipe comes from Ad Hoc at Home, one of Thomas Keller's many indispensable cookbooks. Fans of elote, the popular Mexican street food, will recognize the addictive combination of lime, cayenne, and cream.

 

Get the recipe here.

 

 

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Recipe: Smoked Pineapple–Braised St. Louis Spare Ribs with Blackberry Barbecue Sauce

 

When you break out the grill this holiday weekend, take your al fresco menu up a notch with these show-stopping ribs from Chris Lilly of Big Bob Gibson Bar-B-Q. The award-winning pitmaster uses a couple of surprising ingredients to give this recipe a fruity twist. Serve with a classic potato salad and lots of napkins.  

 

Get the recipe here.

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Happy Hour: Sherry Bloody Mary

bloody mary

 

Few classic cocktails are more storied than the Bloody Mary, which is reportedly celebrating its 80th birthday this year. With roots stemming from the Russian Revolution and Prohibition, its original name and recipe have long been disputed—but one thing is clear: it's a beloved brunch tradition, hangover cure, and one of the most ubiquitous libations in America today.

 

This weekend, spice up your cocktail routine with a unique twist on the zesty tomato-infused treat. Created by Leo Robitschek of the Bar at the NoMad Hotel, our 2014 winner for Outstanding Bar Program, this sherry-anchored Bloody Mary doubles up on veggies by featuring beet juice along with the classic tomato juice. This inspired variation is perfect for adding a little spice to your Friday evening happy hour ritual—and for reviving you again in the morning if you happened to get a little too carried away. 

 ... Read more >

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