Happy Labor Day

Most of us believe the Labor Day is just a celebration for all of us that work every day. However, it started out in a violent manner involving a  labor union. Check out the history of Labor Day. Today also signifies the end of summer and for many the beginning of the school year. Does anyone remember when you weren’t supposed to wear white (especially white shoes) after Labor Day? I don’t believe that is true anymore.

How do you celebrate Labor Day? We will be having Jalapeno & Cheddar Dogs, Smoked Sausage and Lit’l Smokies with bbq sauce. For sides we will have homemade french fries or chips and a cucumber & tomato salad from the garden. If I get real ambitious, maybe I’ll make some homemade ice cream.  Yummy!! Mouth is watering – can’t wait!

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Peach Ice Cream Day

 

With summer here, it is a perfect time for ice cream. I made some homemade vanilla ice cream last week. My ice cream maker takes no more than 4 cups of liquid.  I used some half ‘n half, almond milk, a can of goat milk and a teaspoon of vanilla. This ice cream turned out well with a little tang from the goat milk.

 

 

To add a little more flavor and texture, I found a package of frozen organic peaches in the freezer.  I took them out and cut about half the package into bite size pieces. I than mixed the peaches with the ice cream and placed in the freezer to firm up again.

 

I would suggest getting an electric ice cream maker and getting creative this summer.

Lime Matcha Mousse

Today being the first day of summer I thought this refreshing dessert would be great to share.  It is from Rebecca Miller French who is a contributor for epicurious.com.  It is a lot of work to hollow out the limes just so you can use them to serve the mousse in.  Next time I will probably just serve is small dessert bowls with a lime peel for garnish.

 

8 large limes
2 tsp. Matcha powder, + more for dusting
6 eggs at room temperature, separated
2/3 c. sugar (Stuvia)
1 c. whipping cream

 

Cut stems off limes so they can stand upright being careful not to cut through the flesh. Then cut the tops off the limes a quarter of the way down from the top. With a sharp knife, hollow out limes, scooping the flesh and juice into a bowl. Set the hollowed-out limes aside and press flesh and juice through a fine-mesh strainer, set juice aside.

 

In a small saucepan, whisk together matcha and egg yolks until smooth. Add sugar and whisk until combined. Place pan over medium heat, add ½ cup of the strained lime juice and whisk occasionally until just simmering. Lower heat and stir with a wood spoon until the mixture thickens and can coat the back of the spoon. Remove from heat, transfer to a large bowl, and let cool completely, stirring mixture occasionally.

 

In another large bowl, beat egg whites until they hold stiff glossy peaks; set aside. In a separate bowl, whip cream until stiff peaks form. Gently fold egg whites into cooled matcha mixture, then fold in the whipped cream. Chill the mousse for 2 hours, then pipe or spoon it into hollowed-out limes; dust with additional matcha. You’ll use about half the matcha mousse, store the rest in the refrigerator for up to 3 days.

Beverage Day

Over the summer we like refreshing and tasty beverages. Today try this great tea drink with a little kick of bourbon for Beverage Day.

 

Peach Tea with Bourbon

10 bags peach flavored tea
20 thin slices ginger
2/3 c. sugar
1 c. bourbon
¼ c. lemon juice
Mint for garnish

 

In medium saucepan, heat 4 cups water to simmering on high. Remove from heat. Add tea; steep 10 minutes. Remove and discard tea bags. Transfer tea to large pitcher. Add 3 cups cold water; refrigerate until cold, about 4 hours.

Meanwhile, in small saucepan, combine ginger, sugar and 2/3 cups water; heat to simmering on medium. Reduce heat to maintain simmer 15 minutes. Strain out and discard ginger. Refrigerate syrup until cold.

Stir cold ginger syrup into tea along with bourbon and lemon juice. Makes about 10 cups. Serve over ice, garnish with mint.

Purple Haze

Bet you weren’t expecting a beverage recipe by the title of this blog.  Surprise!   A very refreshing and colorful drink for the summer.

6 c. Pomegranate juice
2 c. vodka
2 c. water
4 green tea bags

Boil water then add tea bags and let sit until room temperature. Remove tea bags.

In a pitcher, mix Pomegranate juice, vodka, and cooled tea. Fill glasses ¾ full with ice then pour in tea mixture to serve.

Veggie & Pork Kabobs

Today is officially the first day of summer.  It has been smoking hot here in southern California.  But we must acclimate to the hot temperatures as there will be at least 2 or 3 more hot months.  I think of grilling when I think of summer cooking.  Here is a kabob recipe using pork as the protein and uses radishes (which I really liked).  This is also the perfect Ketogenic recipe. Enjoy!

 

4 tsp. Vegetable oil, plus more for pan
2 boneless pork chops (about 1 lb. 1 1/2” thick)
Pork & Veggie Kabobs (3)8 small radishes, trimmed
1 medium zucchini, cut into 1 1/2” pieces
4 scallions, cut into 2” long pieces
1 ½ tsp. Fresh lime zest
1 ½ tsp. Ground cumin
1 tsp. Chili powder
Kosher Salt
¼ tsp. Cayenne pepper
Lime wedges for serving

Heat a grill or grill pan over medium-high heat. Lightly brush with the oil.

Pork & Veggie Kabobs (7)

Trim and cut pork into 2” pieces. In a large bowl, combine oil, pork, radishes, zucchini, scallions, 1 tsp. Salt and cayenne. Toss well to combine. Thread the pork and vegetables onto four 12” skewers. Place the skewers on the grill and cook, turning, until the pork is cooked and the vegetables are slightly browned, 8 to 10 min. Serve with the lime wedges.