I admit that I've been really lax about posting for a few weeks...I'm further ashamed to divulge that it will be another few weeks before I'm back in the saddle, as it were.
Work has been, how shall I say this? Demanding. I have a horrible cold. I was out of town at a wedding. Etc. Etc. Etc. I could talk (type?) your ear off all day, but I'd still have to apologize. So I'm sorry, dear reader, I vow to get better.
However, not until mid- August.
Why will it be that long, you ask? Well, I'm about to go on a long awaited, much hyped, and hopefully fabulous, vacation. My best friends and I are going on a cruise around the Mediterranean, starting this Friday and lasting until August 9. During that time, I will devouring all of the delicious food I can find, drinking all the wine I see, and taking plenty of notes about everything to share with you all. However, the one thing I won't be doing, is blogging.
So for now, please accept my apology, enjoy the recipe, and get excited about the stories to come!
Cantaloupe and Black Pepper Sorbet
--5 cups cantaloupe chunks
--1/2 cup sugar
--1/2 cup water
--1 tablespoon freshly ground pepper
--2 tablespoons vodka
1) bring sugar, water, and salt to a boil. Then, simmer, stirring often until sugar is completely dissolved. Take off the heat and allow to cool slightly.
2) In your blender, combine cantaloupe chunks, sugar syrup, salt, pepper, and vodka and blend until smooth. For best results, refrigerate this mix for at least an hour.
3) freeze according to ice cream maker instructions
Yes, black pepper and cantaloupe are delicious together, I promise. My family has always put pepper on cantaloupe (and salt on watermelon), and relished in the contrasting flavor. This sorbet takes this idea a bit further...and, man, oh, man, is it delicious. Sweet and smooth, with a subtle kick. Please don't be turned off by the idea of pepper in your dessert -- it really is good. :)
Oh, and the vodka? Keeps the sorbet from freezing too hard. Don't worry, it's not going to get you (or your kids or neighbors) inebriated!
And, the main part of that meal: Cockles with garlic and parsley, over whole wheat pasta.
And, on the side, sauteed squash and a glass of Prosecco with a raspberry. (Oh, yes, and a citronella candle -- we were eating outside, after all!)
On that note, I bid you farewell for a few weeks -- but, never fear, gentle reader, I'll be back soon enough, with lots of inspiration and plenty of tales to tell. Ciao!