Strawberry Wine Sorbet

Today we made Strawberry Wine Sorbet!

16 oz fresh strawberries, 1C sugar, 3/4C sweet red wine, 1/4C water

Mix sugar, water and wine over low heat for 10 minutes, stirring occasionally or until sugar is dissolved. Cool.

Strawb Wine Sorbet

Strawb Wine Sorbet

Strawb Wine Sorbet

Strawb Wine Sorbet

Strawb Wine Sorbet

Strawb Wine Sorbet

Hull, and puree strawberries in blender.

Strawb Wine Sorbet

Run through a fine-mesh sieve. Discard seeds or use for another recipe.

Strawb Wine Sorbet

Strawb Wine Sorbet

Mix wine mixture with puree. Blend well.

Strawb Wine Sorbet

Strawb Wine Sorbet

Freeze until of desired consistency.

Strawb Wine Sorbet

Blueberry Souffle

Today we made Blueberry Souffle!

1 pint fresh blueberries, butter, powdered sugar, 3T sugar, 1/3C any sweet red wine, 1/3C sugar, 4 whites of large eggs

Add 3T sugar to wine in a shallow dish and stir until dissolved.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Stir in blueberries. Cover with plastic wrap and soak for at least 30 minutes.

Blueberry Souffle

Blueberry Souffle

Preheat oven to 350F.

Blueberry Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Blueberry Souffle

Drain blueberries. Gradually beat 1/3C sugar into whites until stiff peaks form.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Quickly fold in blueberries.

Blueberry Souffle

Spoon into prepared dish.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Bake 25-30 minutes or until puffed and browned.

Blueberry Souffle

Serve immediately.

Blueberry Souffle

Strawberry Souffle

Today we made Strawberry Souffle!

1 pint fresh strawberries, hulled and sliced, butter, powdered sugar, 5T sugar, 1/3C any sweet red wine, 1/3C sugar, 5 whites of large eggs

Add wine and 5T sugar to strawberries in a shallow dish. Stir to combine. Cover with plastic wrap and soak for at least 30 minutes.

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Preheat oven to 350F.

Strawberry Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Strawberry Souffle

Drain strawberries. Gradually beat 1/3C sugar into whites until stiff peaks form.

Strawberry Souffle

Strawberry Souffle

Quickly fold in strawberries.

Strawberry Souffle

Spoon into prepared dish.

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Bake 18-22 minutes or until puffed and browned.

Strawberry Souffle

Serve immediately.

Strawberry Souffle

Apple Wine Cake

Today I made Apple Wine Cake!

1/4C butter, 1/2C red wine, 4 small Granny Smith apples, 14 oz sweetened condensed milk, 1 egg, 1 1/2C flour, 1t baking powder

Preheat oven to 350.

Apple Wine Cake

Peel, core and chop apples into 1/2″ pieces. Soak in red wine for at least 20 minutes.

Apple Wine Cake

Sift together dry ingredients. In separate bowl, mix butter with milk.

Apple Wine Cake

Mix in egg. Blend well.

Apple Wine Cake

Stir in dry ingredients until just blended.

Apple Wine Cake

Strain apples. Stir into batter.

Apple Wine Cake

Apple Wine Cake

Turn into greased loaf pan.

Apple Wine Cake

Apple Wine Cake

Apple Wine Cake

Bake 30-35 minutes or until toothpick inserted in center of cake comes out clean.

Apple Wine Cake

Wine Beet Ice Milk

Today I made Wine Beet Ice Milk!

2 large beets, 14 oz sweetened condensed milk, 1/2C skim milk, 3/4C red wine

Rinse beets thoroughly. Cut into quarters. Steam in spring water until very soft but not mushy.

Wine Beet Ice Milk

Chop into 1/2″ pieces. Soak in red wine 2 or more hours.

Wine Beet Ice Milk

Wine Beet Ice Milk

Mix milks.

Wine Beet Ice Milk

Wine Beet Ice Milk

Wine Beet Ice Milk

Wine Beet Ice Milk

Strain beets. Mix with milks.

Wine Beet Ice Milk

Wine Beet Ice Milk

Wine Beet Ice Milk

Freeze.

Wine Beet Ice Milk

Cherry Soup

Today I made Cherry Soup!

This recipe is from the book, “Joy of Cooking” by Irma S. Rombauer and Marion Rombauer Becker, published in 1967.

1 lb pitted cherries, 2C water, 1C red wine, 1/4C sugar, 1/2t orange zest, 1t cornstarch

I doubled the recipe.

Mix liquids in saucepan. Add sugar and zest. Cook cherries 10 minutes, or until soft. Sieve some of the cherries. Mix cornstarch with enough cold water to make it barely pourable. Add to soup. Blend well. Cook 2 more minutes. Serve hot or cold.

Serving Suggestion: garnish with fat-free sour cream

Cherry Soup

Minty Melon Soup

Today I made Minty Melon Soup!

This recipe is from Didi Emmons’ book, “Vegetarian Planet” published in 1997.

flesh of 1 large cantaloupe or one small honeydew or crenshaw melon, 1/2C white wine, 1t ground cumin seeds, toasted, 4C plain low-fat yogurt, 1/2C minced onion, 3T chopped fresh mint, salt and fresh ground pepper to taste, 6 tiny mint sprigs

I omitted the cumin seeds, and used nonfat yogurt.

In blender, puree chopped melon with wine.

Minty Melon Soup

Transfer to a large bowl. Whisk in yogurt, onion, cumin and mint. Whisk in salt and pepper. Add water if soup is too thick for you. Chill thoroughly. Serve garnished with mint sprigs.

Minty Melon Soup