Posts Tagged ‘Sorbet’

Stress and Comfort

These days we all have stress in our lives at some time or another. It’s unavoidable. Family challenges, busy schedules, health issues, work stress. 

Even good things can cause stress, like in our case.  We are going through the happy but stressful journey of building a house. If that’s all we were doing, it might not be so bad, but then, add our jobs to that.  I love my job, I love the people I work with, but I have a fair amount of responsibility in my job, and sometimes it’s stressful. We all have different ways of handling our stress.  Mike goes outside and works it off.  It always helps to get outside and play, be active, or go to the gym.  But, there are times that I tend to try eat it away.  OK, not the best thing…sometimes it just leads to more stress, but sometimes it soothes.

Today the house building was manageable.  But the work…let’s just say that when I got home I wasn’t sure if I needed to sit down to a huge plate of home-made biscuits and sausage gravy (ohhhh, I wanted that so bad, talk about comfort!), or a pitcher of Bloody Marys (ohhhh, I wanted that so bad too!).

But, being sensible, I didn’t have either one.  What I did have is one of my favorite all time things, caffeine and sugar (I know, I know). 

Espresso Sorbet.  It was my dinner and it absolutely hit the spot.  I’m a happy camper now.  I’ll be awake all night, but I’ll be happy.  And the stress of the day is all gone.

Espresso Sorbet

Espresso Sorbet

Espresso Sorbet

  • 6 tbs espresso ground coffee
  • 4 tbs brown sugar
  • 1 quart boiling water
  • 1 cup whipped cream
  • Cocoa powder
  • In a bowl, combine the ground coffee and brown sugar. Add boiling water and mix. Let steep until water has cooled, then strain out coffee grounds. Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours.

    A deeper container will take longer to freeze through. When the sorbet is nearly frozen (still scoopable), serve into tall chilled glasses or a bowl and top with whipped cream and a sprinkle of cocoa.

    So easy, so good. I’m not necessarily recommending that you have it for dinner, or late in the evening. But if you are a coffee addict like me (Dawn, this is for you), you must try it.

    How do you handle your inevitable stress?

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    Everything’s Coming Up Peaches

    There is a wonderful orchard about 3 miles from our property where we are currently building our little farmhouse.  It’s about 15 to 20 miles from the nearest town of any size, but draws people from miles and miles around.  My father had a small fruit orchard for many years, as well as a huge garden, but whatever he didn’t grow he got from Scott’s Orchard.  They have 12 to 15 varieties of apples in the fall, as well as pumpkins, local honey, sweet potatoes, caramel popcorn, apple cider vinegar, dried apples…you get the idea.

    This time of year they have the most beautiful, delicious peaches, as well as other fruit and vegetables grown on the little farm adjoining the orchard.  You can get fresh okra, squash, peppers, cucumbers, tomatoes, watermelons, cantaloupes, and on and on.

    It’s really hard to not visit every weekend when we go to the property to work (or look). This weekend was no different, we couldn’t resist, but we did manage to get away with just peaches and huge, delicious watermelon.

    I haven’t made my favorite peach dessert in quite awhile, so after I made a peach cobbler and reserved several peaches to put in the freezer for later, I made peach sorbet. This is a delicious sorbet, and so simple to make.   This recipe makes 7 1/2 pints, but I always double it. 

    Peach Sorbet

    Peach Sorbet

    Peach Sorbet
    4 c. peeled peaches
    2 c. sugar
    1 c. orange juice
    2 tbsp. lemon juice

    Puree’ peaches. In a 4 quart pan, combine orange juice, sugar and lemon juice. Stir over medium heat until sugar dissolves. Remove from heat and stir in pureed peaches. Pour into a 13 x 9 inch pan and freeze until firm (not hard). In small batches, process firm mixture in food processor until light and fluffy (1 minute). Fill 1/2 pint freezer containers leaving 1/2 inch head space. Freeze until firm. Makes 7 1/2 pint containers.

    This is a great, simple dessert to have on hand for guests…just remove the jars from the freezer about 10-15 minutes prior to serving, to let soften a bit.  Then pop open the lid, and eat right from the jar. 

    Delicious, and it couldn’t be easier.

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