Mmmmm….peach sherbet. Need I say more? You do need an ice cream maker, but once you’ve got that, you’re home free. And while it’s not such a great idea to fill your freezer with sherbet for later consumption (it will lose its texture and you’ll be disappointed), you can freeze the mixture and then churn [...]
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The difference between “jam” and “jelly” (not to be confused with “jilly”) is mainly in the preparation: when you make jam, you leave some of the fruit whole; when you make jelly, you start with fruit juice. Jelly is useful in cases of extreme frugality (if, for example, you want to make jelly from fruit [...] This is what 49 pounds of fruit looks like. My billy and I spent his day off from work picking 19 pounds of sweet cherries (a late-breaking discovery at Rowand Farms! Open Sunday!), 10 pounds of blueberries, and 20 pounds of peaches. Stay tuned next week for posts on peach sherbert, peach jam, cherry [...] Looking west to the kitchen wall. So. You may have noticed that Doris has been doing most of the posting. Among other things, we were offered a chance to open a restaurant way back in March. Although not currently a foodie topic, I assure you, it will be soon. Stay tuned for updates on The [...] |
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