Orange Cantaloupe Sorbet

I am really excited to tell you that I am guest posting over at Cookin Canuck today!  

I know, you are probably confused because I just told you that I am so busy these days that I barely have time to post here, but I committed to posting for Dara before I realized how busy I would be - and you know what? - I am so glad that I did, because Cookin Canuck is one of my favorite blogs, and Dara is a genuine person with a kind heart.  I love her food because she always has recipe ideas that are exciting and fresh, great how-to tips, and photos that are lovely.  

So when she asked me to share a recipe with her readers, I knew I wanted to make something using seasonal ingredients that was different than something I had made before.  Last summer, I had seen a lot of recipes for watermelon granitas and some melon sorbets, but I had never tried it myself.  Since melons are at peak season right now, I thought it would be perfect to blend sweet summer citrus with ripe and juicy cantaloupe to make a sorbet that was bursting with flavor.  

After I made it and took one refreshing bite, I was completely in love with the taste - it was sweet, but in such a complex way because of the natural flavor of the cantaloupe and fresh orange, plus some added sugar... and a little Cointreau. (You know me, I can't resist adding a little liqueur to my sorbet.) 

Be sure to head over to Cookin Canuck to get this easy recipe, to see lots of step-by-step photos, and to get my 'how-to' tips for picking the best cantaloupe!

And last but not least, don't miss out on my Urban Cheesecraft DIY cheese-making kit giveaway!  Urban Cheesecraft takes the guess-work out of making cheese by providing everything you need.  

Enjoy the week, and stay cool!

A Recipe for Rose Sangria

   Summertime... and the livin's easy... 

The best summer days begin with blue-sky mornings, carry on with sunny afternoons at the pool or the beach, and end with lazy, comfortable chit-chat among friends as the sun dips below the horizon.  Of course, summer afternoons and evenings are made inevitably better if you are relaxing with a cool, sweet drink in your hand.  So when one of my friends and readers asked on my facebook page for a sangria recipe, I was surprised to realize I had not shared one with you yet.  Naturally I could not let her question go unanswered, so put out a request on Twitter and got some great links to share from The Pioneer Woman, Eat.Drink.Smile, and Aggie's Kitchen. 

And then promptly got straight to work making my own batch of Rose Sangria.    

Next to lemonade, sangria is probably the most quintessential satisfying summer beverage, and I love it.  With a glass of sangria in my hand, and my friends and family by my side, I am a happy lady.  

Regardless of whether you make your sangria with white, rose, or red wine, the best part is definitely the wine-soaked fruit.  Don't you just love fishing out those boozy fruits from the bottom of the glass?  For my summer Rose Sangria, I love adding in ripe peaches and strawberries, sliced oranges, and plump raspberries.  The sliced oranges are so beautiful, but my favorite to eat are the peaches - they soak up the sugar and wine to become tender and just perfectly sweet. 

Bittersweet Negroni

Some days, you just need a good stiff drink.  All the better if that day is Friday.

This past week has just been completely crazy - work has gone into overdrive and my mind has been swirling as I have been trying to make big life decisions at the same time.  I won't complicate matters even further by delving into all the details, but I will say this - Hallelujah for Friday.  Lord knows I desperately need a moment for my brain to take a rest and my body to relax so that I can get some clarity and focus on what is really important to me.   

As I have explained before, at my core I am not really a big drinker, but I do like a good cocktail now and then - especially when I want to kick back, put my feet up and relax or enjoy a really fun night with friends.  In this case, when I saw this Bittersweet Negroni in the latest issue of Bon Appetit, I knew it would be the perfect medicine for my aching, overworked brain.  I had actually never heard of a Negroni before, but I was intrigued by the short description:

'My first cocktail crush was the Negroni. It was the "adult" taste (slightly bitter, slightly sweet) but also its easy-to-memorize recipe that hooked me. Even today, no matter what bar I find myself in, I know I can get a consistently well-made one. It's all about the golden ingredients ratio: 1-1-1.' 

–Andrew Knowlton

The 'golden ingredients ratio' Andrew is referring to is a mixture of 1 part Gin, 1 part Sweet Vermouth, and 1 part Campari.  I love gin - a simple gin and tonic with extra lime is my boring, but favorite cocktail - and the yin and yang of sweet vermouth with bitter campari was strangely reminiscent of another treat I have been enjoying recently... Kumquats.  

Citrus Palmiers for Frosting for the Cause

Hi friends!  I am really excited to share with you that I am guest posting today over at Frosting for the Cause! 

For those of you not familiar with the project, Frosting for the Cause is organized by Paula of Vanilla Bean Baker, and she has brought together a group of 365 bloggers and bakers to share their recipes and their stories of how cancer has touched their lives.  As part of the project, we also pledge to donate $25 to 
the American Cancer Society to help find cures for cancers affecting women world-wide.  After the year is finished, this project will have raised an astonishing $9,125 dollars to support cancer research from the bloggers alone!!!  In addition, we will also donate our baked goods to our local women's hospice or hospital, to bring smiles to the faces of those suffering from this horrible disease.


Head on over to the Frosting for the Cause site to read about how cancer has touched my life, and about how one very brave woman inspired my decision to purse a career in medical research.  At one point or another, cancer will touch everyone's life; I hope that my story, and those shared by hundreds of other women, will raise your awareness and make you take a moment to think about donating even a small amount to help find a cure.  You can donate directly to the Canadian Cancer Society or the Susan G. Komen Foundation, and keep in mind that every little bit counts.  

The recipe I chose to share for my guest post is a classic French palmier, brightened up with happy notes of citrus.  This recipe is extremely easy to make, and it produces beautiful heart shaped cookies that are sure to bring a smile to the face of anyone who eats one.  I am sharing the recipe here, but please don't forget to read the whole post (and see more photos!) over on the Frosting for the Cause site.  

Thanks for your support!

Pea Tendrils... Have you Tried Them?

Have you ever tried a pea tendril?  Until just this weekend, I had never tried one, and I would venture a guess that I am not alone.  Even if you have never even heard of a pea tendril, feel no shame.  When I was quickly browsing the farmer's market, dodging renegade rain droplets, I spotted these and I had to ask the grower, "Hey what are these???"


So what exactly are pea tendrils? 

Blood Orange and Pomegranate Cupcakes

Life has been busy these days.  Between getting sick, entertaining visiting friends, and working long hours to prepare for a big presentation at work, I feel like February has flown by.  Winter is quickly coming to a close and spring is right around the corner.  But, winter isn't over yet, and that means that here in San Diego, beautiful citrus is still plentiful.   

At the markets, local farmers are still sharing sweet Cara Cara oranges, large Ruby Red and Oro Blanco grapefruits, and popular Meyer Lemons.   But it's the tart Blood Oranges that I really can't resist.  

From the outside, blood oranges look just like any other orange.  You might be lucky enough to spy an blood orange by a slight blush on the rind, but not always.  Usually the dimpled skin the color of late-afternoon sun belies the crimson flesh that is characteristic of this citrus.  I am powerless to resist the hidden beauty of the blood orange, so when I decided to create a cupcake for the POM Wonderful cupcake contest, there was no question that I wanted to work blood oranges into  my recipe.