Lindt White Chocolate Chip Orange Ice Cream!


Who doesn’t love the classic taste of a creamsicle straight from the ice cream truck?!? Lindt White Chocolate pieces make for a sophisticated spoonful! ~Amy

Lindt White Chocolate Chip Orange Ice Cream!

3 cups fresh orange juice
2 cups whipped heavy cream
3/4 sugar
1 tsp vanilla
Zest from 1 orange
Dash of salt

1 3.5oz Lindt White Chocolate Bar, coarsely chopped

In a large bowl whisk together orange juice, sugar, vanilla, and salt. Gently stir in whipped cream and orange zest.

Pour into into ice cream and freeze according to manufacturer’s instructions. In the last couple of minutes add chocolate chips. Serve immediately or pour into container and freeze if firmer texture is desired.

Makes 1-1/2 quarts

Recipe by Amy Richardson

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Nectarine, Mango, and Guava Galettes


Nothing says summer like having fresh fruit around the house…and sometimes it’s an over abundant amount! So I just took some tropical preserves, some puffed pastry and put my extra nectarines to good use! A quick, and easy, but impressive dessert that is bound to please the family, friends or whoever might stop by on a summer evening!

Nectarine, Mango, and Guava Galettes

Heat oven to 400 degrees

Line a large baking sheet with parchment.

Cut 1 sheet of thawed puff pastry into 6 even squares. Set aside.

Whisk together:
2 tbs sugar
1 tbsp cornstarch
1 tsp lime juice

Whisk in:
1/3 cup Wallis Mango Guava Preserves
Set aside.

Cut:
1 1/2 nectarines into thin slices.

Beat together:
1 egg + 1 tbsp water

Coarse sugar, optional

Spread a small amount, about 1 tsp of the sugar mixture on the bottom of each square. Lay sliced nectarines over the sugar mixture. Brush edges with egg wash and fold up sides twisting corners together and pressing ends to parchment.

Brush top of dough with wash and sprinkle with sugar.

Bake at 400 degrees until golden brown and bubbling. About 20 minutes.

Makes 6 servings

Recipe by Amy Richardson

Blackberry Lemon Sorbet with Vanilla Whipped Cream


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This easy sorbet requires no ice cream maker, and is practically no effort at all. Topped with a Vanilla Whipped cream, you will be asking for a sweet second serving! ~Amy

Blackberry Lemon Sorbet with Vanilla Whipped Cream

Sorbet:

16 oz frozen blackberries
1/3 cup sugar
1/4 cup water
2 tbsp fresh lemon juice
Zest from 1/2 lemon

Whisk together sugar, lemon juice, and water, until dissolved.

Place berries into food processor. While running on high, slowly pour in lemon sugar mixture. Scrape down sides if necessary, add lemon zest and pulse until completely smooth. Pour into container, cover and freeze for 30-40 minutes. Serve with Vanilla Whipped Cream.

Makes 6 servings

Vanilla Whipped Cream:

3/4 cup heavy cream
2-3 heaping tablespoons powdered sugar
1/2 tsp vanilla

Whip until soft peaks.

Makes 1 1/2 cups

Recipes by Amy Richardson

GUACAMOLE PARTY! “A guacamole station, hand hacked! Just the way you like it!”


GUACAMOLE PARTY!
“A guacamole station, hand hacked!
Just the way you like it!”

Guacamole Station:

Ripe avocados
10-12

Guacamole Mix-ins:
Smoked bacon
Tomatoes, diced
Fresh lime wedges
Fire Roasted Corn
Fresh Mango, diced
Fresh Pineapple, diced
Purple onion, diced
Tri-colored peppers, diced
Jalapeños
Black beans, drained and rinsed
Fresh cilantro
Cojita cheese

Assorted Tortilla Chips:
White Corn, Blue Corn, Black Bean, Sweet Potato, …etc

Iced Creamy Coconut Limemade*

Barbacoa Taquitos with Juanita’s Olvera Street Green Sauce, recipe to follow.

Chili Lime Spiced Watermelon Wedges*

Horchata Shaved Ice with Cinnamon Whipped Cream, recipe to follow

Dulce de Leche Dessert Nachos*

 

*recipes on http://www.greattastebuds.wordpress.com

 

Juanita’s Green Sauce:
1 1/2 large Avocados
3 cans Herdez salsa verde
1 bunch cilantro, stems mostly removed and parsley chopped
3-4 serrano peppers, seeds removed. Wear gloves!!!
1 can chicken broth
Salt

This recipe is all about blending. So blend, and then blend some more!

Pour salsa verde into a blender, add cilantro and blend well. Add avocados and blend well. Add serrano peppers and blend super well.
Place a fine strainer over a large saucepan, and pour sauce mixture through it using a spatula to press through. When finished you should have a very smooth sauce in your pan. Add chicken broth and cook on medium heat until it is heated through, about 5 minutes. Pour into glass container to store. I use large mason jars.

Recipe courtesy of Juanita’s, Olivera Street Los Angelos

Taquitos:

Cooked shredded beef, barbacoa, or pulled pork.
Corn tortillas

Heat abut ½ inch of oil in a large skillet. The oil needs to be hot, about 350 degrees.
While the oil is heating, warm the tortillas in the microwave or regular oven to get them soft. Place between two towels to keep them warm.
Put a small amount of meat into the center of the tortilla and roll it up nice and firm. Use a toothpick to keep it rolled up.
Place the taquitos close together in the oil with the folded side down and cook on each side until they just start to turn a golden color. Cook them in two or three batches.
Remove from the oil and drain on paper towels.
Serve with Juanita’s Green Sauce

Recipes adapted by Amy Richardson

 

 

Horchata Shaved Ice with Cinnamon Whipped Cream

Horchata, store bought
Ice cube tray, or 9×13 baking pan

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Pour ice into ice cube tray or pan and freeze completely.
Shave ice with snow cone maker or if use pan method scrape with fork.
Serve immediately with Cinnamon Whipped Cream.

Recipe by Amy Richardson

Printable downloads:

MEXI TAGS 2017_PRINT

Product info:
Molcajete:
Volcanic rock
Available online: Amazon, Williams Sonoma, Sur la Table

Fresh Black and Blueberry Chilled Soup with Buttered Purple Basil Toast Soldiers


Who would think that adding a little fresh snipped basil and black pepper to buttered toast would be so delicious?!?! Paired with a chilled berry soup, a simply delightful dinner for a hot summer night! ~Amy

Fresh Black and Blueberry Chilled Soup with Buttered Purple Basil Toast Soldiers

Soup:

1 cup fresh blackberries
1 cup fresh blueberries
1 cup vanilla Greek yogurt
1 1/2 -3/4 cup fresh orange juice
2 tbsp sugar or honey

Place all ingredients in a blender and mix on high. Chill until ready to serve.
Serve with Basil Toast Soldiers.

Makes 4 servings

Toast:

4 pieces of sourdough or French country bread, thinly sliced
Butter
Fresh cracked pepper
Sea salt
Fresh purple basil, snipped
(Regular basil maybe substituted)

Toast bread until golden brown. Butter generously. Top with fresh cracked pepper, salt and snipped basil. Cut off the sides of toast, and cut into even strips about 1/4 inch wide.

Makes 4 servings

Recipes by Amy Richardson

Homemade Churro Spiced Marshmallows


Bring something new to the campfire and spice up your s’mores with these churro flavored marshmallows! Delicious! ~Amy

Churro Spiced Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla

1/2 cup sugar
1-2 tsp ground cinnamon

In a small bowl, mix together cinnamon and sugar.
Spray a 9×13 pan with non cooking spray. Coat pan with sugar mixture.
Set aside.
Save remaining sugar mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch. Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the cinnamon and sugar mixture.

Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with cinnamon and sugar. Store in an airtight container.

Recipe by Amy & Madeline Richardson

Dulce de Leche Dessert Nachos!


So easy, so delicious!!! Cinnamon and sugar, creamy vanilla ice cream and sweet dulce de leche will make a fabulous ending to any fiesta!~Amy

Dulce de Leche Dessert Nachos

Vanilla Ice cream
Dulce de leche, purchased or homemade*
Stacy’s Cinnamon and Sugar Pita Chips
Fresh mint

Arrange chips onto plate, top with scoops of ice cream and drizzle with dulce de leche. Garnish with fresh mint and serve immediately.

Recipe by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com