Sunday, May 26, 2013

Fun Summertime Dessert: Faux Watermelon



This is not only a fun dessert to make but it's delicious and refreshing. Perfect summertime sweetness!

EASY AS 1-2-3!


-1 container of Lime Sherbet
-1 container of Raspberry Sherbet
-1 bag of chocolate chips (dark chocolate tastes best w/raspberry flavor)

The containers should be either large or small, it really depends on what size you want to make your 1/2 watermelon. 


Soften the lime sherbet, slightly. Into a freezer proof bowl, place the lime sherbet and use a metal spoon to spread onto the inside wall of the bowl, about 1/2 inch thick. Put bowl with lime sherbet back into freezer and allow to refreeze.  

Next, soften the raspberry sherbet to soft consistency and mix in bag of chocolate chips. 

Take bowl lined with lime sherbet out of freezer and pour in raspberry/choc.chip mixture.

Pat down firmly and place bowl with lime and raspberry chocolate chip sherbet back into freezer and allow to set up and refreeze.

To serve, place bottom of bowl over hot water for just a few seconds to loosen up enough to turn over onto serving dish, and then slice. You can place it back into the freezer after you turn it over and out onto slicing will look neater as sherbet melts extremely fast and gives you little working time.

 Serve alone or...

to compliment a rich dessert...enjoy! 


Monday, May 20, 2013

Carbless Eggs Benedict with Braised Pork Tenderloin and Sriracha Infused Hollandaise

Eggs Benedict w/Braised Pork Tenderloin & Sriracha Infused Hollandaise


Yes, you saw that right, Sriracha infused's beyond delish. This recipe also left the egg whites out. It's rich for sure!

-Eggs (I use jumbo sized) you'll need at least three for the Hollandaise and then how ever many you want
-Butter, 1 stick
-Sriracha (one to three tablespoons, depending on your taste and how spicy you want it)
-Lemon, juice of 1/2 small lemon
-Protein (bacon, ham, salmon, whatever you like. I used braised pork tenderloin)
-Salt & pepper to taste
You'll need a whisk, a deep pan to poach the eggs, a sauce pan to make the Hollandaise, and a small pan to boil water over which you'll whisk the eggs for the Hollandaise sauce. 

First, melt the stick of butter and allow to cool completely. I usually spoon off the milk solids to make clarified butter but you don't have to.  
Next, Separate three eggs, discard the egg yolks and place the yolks in a saucepan, which you've placed over a smaller pan of boiling water (a double boiler may be used if you have one). Start whisking briskly until the eggs nearly double in volume. Make sure you pay attention to how hot the pan is getting. Often, I remove the pan from over the boiling water to cool, otherwise you end up with scrambled eggs. 
Once the yolks have turned to a light yellow, remove from over the boiling water completely and slowly add the butter as you continue to whisk. Add the lemon juice and Sriracha to your liking and a dash of salt and pepper to taste then set that aside.
Bring a pan of water to boil, then reduce heat to a simmer. Add a tablespoon of vinegar (this will help the eggs to go together and not bust.) Crack an egg into a small dish to make it easier then gently lay the egg into the pan. With a wooden spoon or soft spatula, start turning the egg over and over gently. Once it's cooked to your liking, scoop egg out and place onto paper towel. Repeat with as many eggs as you need.

Make sure you place eggs onto paper towels to keep water from ruining the dish. To assemble, lay the protein down, then the eggs then douse with heavenly Sriracha Hollandaise sauce. I sprinkled a bit of parsley flakes for color. Enjoy!