Orecchiette with Spinach Cream Sauce

This is a quick - not to mention beautiful and tasty - supper fix!


For 3-4 servings, you'll need:

+ orecchiette pasta, 1/2 pound
+ 1 small white onion, thinly sliced
+ garlic, 2-3 cloves, minced
+ fresh spinach (baby preferred), 1 pound
+ olive oil
+ S&P
+ ground nutmeg, 1 pinch
+ heavy cream, 1/4 - 1/3 cup
+ 1 chicken breast, roasted and sliced (optional)

Saute onion and garlic in olive oil until lightly browned. Add spinach, and stir until mixture wilts and cooks down. Season to taste; cool.

Blend spinach mixture in food processor until mostly smooth. Add cream, and continue to blend until thick and creamy.

Cook pasta according to package directions; drain and return to pot. Toss with sauce (and chicken, if using); enjoy!

(Does this recipe remind anyone else of the Arthur episode where D.W. desperately wants earrings, but thinks they may turn her ears green?)

Jeremy's Vanilla-Cocoa Cake

Honestly, does this really need any explanation?


For 1 9", two-layer cake, you'll need:

+ butter, softened, 2 sticks
+ sugar, 3 cups
+ salt, 1 pinch
+ buttermilk, 2 cups
+ 4 eggs
+ baking powder, 2 tablespoons
+ vanilla extract, 2 tablespoons (OR 1-2 vanilla beans)
+ flour, 2 cups

Preheat oven to 350 degrees F; liberally grease two 9" cake pans.

Cream butter, sugar and salt. Whip in eggs, buttermilk and vanilla. Gently mix in flour and baking powder, until just combined. Evenly distribute batter between 2 pans. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool completely.

In the meantime, prepare the cocoa frosting. The following recipe is only an approximation, and will leave plenty of extra - just in case. You'll need:

+ powdered sugar, 1 pound
+ cocoa powder, 1/4 cup
+ shortening, approximately 1/2 cup
+ water, 2-4 tablespoons, if necessary

Combine all ingredients until desired flavor and texture are achieved.

If necessary, use a serrated knife to even the tops of the cakes. Place the first layer bottom-down, top-up. (Two frosting tricks? Apply a dab of frosting to the base of the cake stand to secure the cake; place small slips of parchment around the edge of the first layer, to make clean up a bit easier.) Smooth a liberal amount of frosting over the first layer. Place the second layer top-down, bottom-up. Frost the sides and top to desired smoothness. Remove parchment paper. Serve (peonies not required) and enjoy!

Lavender-Infused Olive Oil Cakes

These moist, tender cakes have a crisp exterior and a mild, floral aroma. I baked mine in a jumbo muffin tin, and the recipe yielded about 6 small cakes. The same recipe (with a shorter cook time) would yield about 1 dozen standard-sized cupcakes.


For 6 small cakes, you'll need:

+ olive oil, 1 cup
+ dried lavender, 3 teaspoons
+ 3 eggs
+ sugar, 1 1/2 cups
+ baking powder, 3 teaspoons
+ salt, 1 pinch
+ flour, 1 1/2 cups

In a small skillet, combine olive oil and lavender over very low heat; there should be no crackling. Cook for 10 minutes. Remove from heat; pass through a sieve, and cool oil. Discard lavender.

Preheat oven to 350 degrees F; grease muffin tins.

Whip oil and eggs until creamy. Add sugar. Gently mix in remaining dry ingredients until just combined. Evenly distribute batter between tins. Bake for approximately 15 minutes, or until the edges are golden brown and a toothpick inserted in the center of each cake comes out clean. Cool completely.

In the meantime, prepare a lemon glaze:

+ powdered sugar, 1/2 cup
+ 1 lemon, juiced

Combine sugar and juice until a light glaze forms. Reserve.

Invert cooled cakes onto a plate; drizzle with glaze. If desired, sprinkle with dried lavender just before service. These are perfect for a light dessert, a sweet breakfast or with tea - enjoy!

Flank Steak with Balsamic Chimichurri

This took about 20 minutes of "active" cooking, and was extremely tasty. Enjoy!

(My oven and broiler suck, so the meat isn't exactly evenly caramelized. I didn't want to risk it becoming tough, so I pulled it out of the broiler before it had a proper chance to get nice and evenly browned - and then I doctored it up with the reserved sauce, which made it even tastier, albeit, less pretty.)

For 2-3 servings (by that, I mean I ate about 1/4 of the steak, and Jeremy ate the rest ... in two bites), you'll need:

+ 1 1-pound flank steak
+ fresh parsley, roughly torn, 2 cups
+ garlic, 3-5 cloves, crushed
+ S&P
+ 1 lemon, zested
+ balsamic vinegar, 3-4 tablespoons
+ olive oil

In a food processor, combine parsley, garlic, lemon zest and salt & pepper. Pulse until roughly chopped. Add vinegar. With food processor running, slowly pour olive oil through the feed tube until the mixture is a smooth, relatively thin sauce. Remove.

Marinate the steak in the refrigerator with half of the sauce for at least 2 hours. (The longer it marinates, the better it'll be!)

Transfer to a roasting pan; drizzle lightly with olive oil. I petaled some red onions and halved some cherry tomatoes, for color, as shown. Broil for 11-13 minutes for a medium-rare steak. Rest; slice. Dig in!

Ciabatta

This bread is great with soup, fabulous for bruschetta - and couldn't be much simpler.


For one large (6" by 12") loaf, you'll need:

+ pate fermentee, 1 batch
+ lukewarm water, 1/3 cup
+ sugar, 1 teaspoon
+ dry yeast, 1 teaspoon
+ buttermilk or water, 2/3 cup
+ salt, 1 pinch
+ flour, 2 cups
+ olive oil, for brushing

The day before you make the bread, prepare the pate fermentee.

On the following day, combine the water, yeast and sugar. Rest for 5-10 minutes, or until foamy. Scrape the pate fermentee, yeast-water mixture, salt and water/buttermilk into a stand mixer (with a bread hook) or food processor (with a dough blade). Combine. Gradually incorporate the flour, until you have a soft, smooth dough.

Briefly knead dough on a floured surface. Transfer to an oiled bowl. Cover; rise in a warm location for 45 minutes. Gently shape into a loaf, and transfer to an oiled baking sheet. Lightly brush with remaining olive oil. Cover; rise for 90 minutes.

Preheat oven to 425 degrees F. Bake bread for 20-22 minutes, remembering to turn the sheet pan occasionally to prevent uneven browning. Enjoy!

* While water will yield a "holier," more familiar product, the buttermilk lends the bread a rich flavor, increased moisture and a pleasant chewiness. Experiment with any combination of the two!

Garlic-Rosemary Focaccia

This moist, springy bread is a great appetizer or snack - and makes an excellent base for pizza or sandwiches.


For one 12" round loaf, you'll need:

+ lukewarm water, 3 tablespoons + 2/3 cup, divided
+ dry active yeast, 1 .25-ounce package
+ olive oil, 4 tablespoons + extra
+ sugar, 1 tablespoon
+ flour, 2 cups
+ garlic, 3 cloves + 2 cloves, divided
+ fresh rosemary, 1 sprig + 1 sprig, divided
+ salt, to taste

In a bowl, combine yeast, sugar and 3 tablespoons of water. Rest for 5-10 minutes, or until foamy. In the meantime, place olive oil in a small skillet over low heat. Crush 3 garlic cloves; add to skillet with 1 whole sprig of rosemary. Cook for approximately 5 minutes; pass through a sieve. Cool.

Add the flour, remaining water and 3 tablespoons of cooled infused oil to the yeast mixture. Mix gently until a ball forms. Lightly knead dough on a floured surface until soft and smooth. Transfer to a clean, oiled bowl. Cover, and allow to rise in a warm area for 45 minutes.

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil; oil. Mince reserved garlic and rosemary. Transfer dough to a floured surface. Using your fingertips, press dough into a round (or whichever shape you prefer), approximately 1/2" thick and slightly dimpled. Transfer to baking sheet. Brush reserved oil on dough, and sprinkle minced garlic and rosemary. Liberally salt.

Bake for 12-15 minutes, or until golden brown. Enjoy!

Spice Flats

These crunchy little bites are perfect with a mug of hot apple cider. (They rather remind me of ginger snaps - and you could definitely substitute ground ginger for the cinnamon, and make exactly those!) I got the idea to use sesame seeds from the Benne Seed Wafers that my mom makes. The nutty flavor from the sesame seeds balances the spiciness of the cookies, and they add a bit of texture.


For about 3 dozen cookies, you'll need:

+ butter, 3/4 cup, softened
+ sugar, 3/4 cup
+ ground cinnamon, 2 teaspoons
+ ground cloves, 1/4 teaspoon
+ ground cardamom, 1/4 teaspoon
+ salt, 1 pinch
+ baking powder, 1/4 teaspoon
+ 1 egg
+ flour, approximately 2 cups
+ sesame seeds, 3 tablespoons, toasted

Preheat oven the oven to 400 degrees F. In a food processor, grind the sesame seeds; set aside. (For more texture, leave them coarse.)

In a separate bowl, cream the butter, sugar and spices. Add the egg, and whip until evenly blended. Fold in the ground sesame seeds, and gradually incorporate flour.

Shape heaping teaspoons of dough into balls; crush into flat rounds between your (clean!) palms or with a floured glass. Transfer to a baking sheet lined with parchment paper. Dot each cookie with a fork, as shown in the photo. Bake for 8-10 minutes, or until crispy and lightly browned. Enjoy!

Buttermilk Biscuits

Look, I hate to brag, or anything ... but these are the bomb.


For about 10 large biscuits - perfect for bacon, sausage, eggs or any combination thereof - you'll need:

+ flour, 3 cups
+ baking soda, 1 tablespoon
+ salt, 1 pinch
+ sugar, 3 tablespoons
+ cold butter, 4 tablespoons, diced
+ cold shortening, 4 tablespoons, diced
+ cold buttermilk, 3/4 cup
+ honey, 2 tablespoons *
+ melted butter, 2 tablespoons

Preheat oven to 450 degrees F.

Sift together flour, baking soda, salt and sugar. Add the cold butter and shortening, and, using your hands, no matter what, mix until evenly combined. The mixture should be crumbly, and should clump up when squeezed. Add the buttermilk and honey, and knead gently until incorporated. As soon as you have a ball of dough, stop kneading.

Flour a hard surface, and roll the dough to a thickness of 1/2 inch. Use a round cookie cutter or a glass to shape the biscuits, and transfer to a baking sheet lined with parchment paper. Brush each biscuit with melted butter. Bake for 8-10 minutes, rotating the baking sheet periodically if your oven is less-than-stellar, like mine. Enjoy!

* I decided to include honey because, really, nothing's better than a dollop of honey on a southern-style biscuit. I wanted to impart a hint of that sweetness into the recipe without compromising the integrity of a classic buttermilk biscuit.

Roasted Cauliflower Soup

This rich, thick soup is perfect for these chilly fall months - and it's a breeze to make!

For about 1.5 quarts, you'll need:

+ cauliflower, 6 cups, broken into florets
+ 1 onion, diced
+ 2 parsnips, peeled and diced
+ celery, 3-4 stalks, diced
+ 1 russet potato, peeled and diced
+ butter, 4 tablespoons
+ flour, 1/4 cup
+ vegetable stock, 3 cups
+ olive oil
+ S&P
+ 1 bay leaf
+ heavy cream, 1/2 cup
+ chili powder, to garnish

Preheat oven to 375 degrees F. Toss cauliflower in 3-4 tablespoons of oil; arrange in a single layer on a baking sheet, and liberally salt and pepper. Roast until evenly browned (20-30 minutes).

In a small stock pot, melt butter over medium heat. Add onion, carrots, celery and potato; saute until onions are translucent and potatoes are beginning to soften. Do NOT allow the mixture to brown. Add the flour; stir until a roux (a thick paste) forms. Add the vegetable stock and bay leaf. Bring to a boil, and immediately reduce to a simmer. Stir occasionally until thickened; remove from heat.

Remove bay leaf. If you have an immersion blender, you can add the roasted cauliflower to the pot, and puree until the soup reaches the desired consistency. If you're using a food processor, puree 1-2 cups of thickened stock and 1/2 cup of cauliflower at a time. For a really smooth final product, you can pass the pureed soup through a mesh sieve or china cap - but I like mine a little chunky!

Return to pan; swirl in cream and season with salt and pepper, to taste. Garnish with chili pepper, if desired. Enjoy!

Pesto

This is a highly generic, extremely flexible pesto recipe. I've been eyeballing the ingredients for years, but today I decided to use real, grown-up ... measuring cups. :) The photo quality isn't very high, but the vibrant color and stiff, thick texture speak for themselves.


For about 1 cup of pesto, you'll need:

+ fresh basil leaves, 2 cups, loosely packed
+ toasted pine nuts, 1/2 cup
+ grated Pecorino Romano (or Parmesan) cheese, 1/2 cup
+ garlic, 2-4 cloves
+ 1 lemon, juiced
+ S&P
+ olive oil, approximately 1/4 cup

In a food processor, pulse the basil, pine nuts, cheese and garlic until coarsely chopped. Add the lemon juice. With the food processor running (keep the top on, and use the feed tube), slowly drizzle in the olive oil, until your desired texture is achieved. Salt and pepper to taste. This is great tossed with freshly-cooked pasta or on my own Pesto-Feta Stuffed Chicken. Enjoy!

Sweet Cinnamon Knots

These light, airy breakfast rolls are as delicious as classic cinnamon buns - but half as messy, and much less likely to give you a cavity.


For about 8 large rolls, you'll need:

+ lukewarm water, 2/3 cup
+ dry yeast, 1 .25-ounce package
+ sugar, 3 tablespoons + 1/3 cup, divided
+ 3 eggs
+ butter, 4 tablespoons + 2 tablespoons, divided and melted
+ shortening, 2 tablespoons (plus extra for greasing the bowls)
+ flour, approx. 4 cups
+ heavy cream, 2 tablespoons
+ brown sugar, 2/3 cup
+ ground cinnamon, 2 teaspoons

Lightly grease two large mixing bowls with shortening; set aside.

In a small bowl, combine water, yeast and 3 tablespoons of sugar. Set aside for five minutes.
Using the bread hook in a large mixer or the dough blade in a food processor, combine the eggs, 4 tablespoons of butter, and sugar. The yeast mixture should be puffy and thick. If it is, add the contents of the bowl to the egg mixture. If it's not, you may not have viable yeast, and should try again. Remember: if the water is too hot, it will kill the yeast.

To the egg-yeast mixture, add the 1/3 cup of sugar. Gradually incorporate flour until a soft ball of dough forms. Remove approximately 2/3 of the dough; knead gently, and place in a mixing bowl. To the remaining dough, add the heavy cream, brown sugar and cinnamon. Combine. Remove dough, and knead gently. Place in second mixing bowl. Allow doughs to rise, covered, in a warm place for 1 hour. Punch down; rise for 1 hour.

Divide each ball of dough into eighths. To form a roll, you will need an eighth of the cinnamon dough and an eighth of the plain dough. Roll both into ropes, about 1 foot in length. Tie the plain dough in a knot around the middle of the cinnamon dough, loop the cinnamon rope around, and tuck the ends underneath. Rise for 30 minutes.

Preheat oven to 375 degrees F. Brush knots with reserved melted butter; bake for 10-15 minutes, or until golden brown. Enjoy!

Purple and Green Asian Stir Fry

I used green beans and red onion in my version, but I suppose that eggplant, green bell peppers, broccoli, cabbage or even purple cauliflower would have worked, as well.


For 4-6 servings, you'll need:

+ dry linguini, 1/2 pound
+ 1 large red onion, sliced into rounds
+ green beans, 1/2 pound (that's several large handfuls)
+ garlic, 2 cloves, minced
+ fresh ginger, 1 1-inch segment, peeled and grated
+ olive oil, 3 tablespoons
+ S&P
+ 2 chicken breasts, trimmed and cut into chunks
+ soy sauce, 1/4 cup
+ hoisin sauce, 2 tablespoons
+ 1 lime, juiced
+ brown sugar, 2 tablespoons

Cook pasta according to package directions. In the meantime, bring olive oil in a skillet (or wok) to medium-high heat. Add the onion, green beans, garlic and ginger. Stir gently until everything is coated in oil. Add chicken, and reduce heat to medium; cover, and cook for about 3 minutes, or until chicken is cooked through.

Meanwhile, whisk together the soy sauce, hoisin sauce, lime juice and brown sugar. Remove the lid from the pan, and add the cooked linguini and glaze. Toss gently until noodles are evenly coated and glaze has thickened. Enjoy!

Champagne Salmon

This delicate, elegant dish takes only 15 minutes to prepare - who would've guessed it?

For two servings, you'll need:

+ 2 small salmon steaks (with or without skin - your call)
+ 1 lemon
+ champagne vinegar, 4 tablespoons
+ capers, 1 tablespoon
+ S&P
+ olive oil, 2 tablespoons

Preheat oven to 350 degrees F. Combine juice from lemon, vinegar, capers, salt and pepper in a small bowl. Gently toss salmon to coat. Transfer fish and marinade (if you can even call it that!) to a baking sheet; lightly drizzle with olive oil. (I added some baby broccoli to the pan.) Bake for 12 minutes, or until salmon is flaky.

Enjoy!

Whole Wheat Pasta with Caramelized Onions and Parmesan Cheese

A delicious, albeit not beautiful, product, straight from the little kitchen in my new one bedroom.

For 2-3 servings and some leftovers, you'll need:

+ whole wheat pasta (penne or another short shape), 2 cups, dry
+ 1 large white onion, sliced into rings
+ garlic, 2 cloves, minced
+ fresh thyme, 3 sprigs
+ butter, 3 tablespoons
+ sugar, 1 tablespoon
+ parmesan cheese, grated, 1/4 cup
+ S & P

Melt butter over low heat. Add onions; cook gently for 1-2 minutes. Strip leaves of thyme from the stems; discard stems. Add garlic, thyme, salt and pepper. Continue to cook, stirring frequently, for 5 minutes; add sugar. Cook until onions are evenly caramelized and garlic is lightly toasted. Remove from heat.

In the meantime, liberally salt water and boil; cook pasta according to package instructions. Drain; toss with butter and onion mixture, until each piece of pasta is evenly coated. (I nearly skipped this step, but Jeremy saved the day!) Remove from skillet, and place in a serving bowl. Sprinkle with parmesan cheese; serve.

Pâte Fermentée

Also called a "sponge" or "starter," this yeast dough ferments for at least 12 hours, deepening the flavor of the bread products in which it is used. I've fiddled with the measurements for a few months, and I'm happy with this product.


For one batch (approximately 2 cups), you'll need:

+ dry yeast, 1/4 teaspoon
+ lukewarm water, 1/2 cup
+ flour, approximately 1 cup
+ oil

In a bowl, combine water and yeast. Rest for 5-10 minutes, or until foamy. Gently mix in flour; you should have a soft, fragile "dough." Place dough in an oiled bowl; cover, and allow to rest at room temperature. Overnight, the product will transform into the stretchy, sticky mixture shown above.

Apple Cake

This dense, moist cake is full of delicate spices and - you guessed it - apples. What's not to love?


You'll need:

+ butter, 3 sticks, softened
+ sugar, 1 cup
+ brown sugar, 3/4 cup
+ ground cinnamon, 3 teaspoons
+ ground cloves, 1/2 teaspoon
+ baking soda, 3 teaspoons
+ applesauce, 1 1/8 cups
+ sour cream, 1/2 cup
+ 5 eggs
+ whole wheat flour, 2 1/4 cups
+ flour, 1 1/8 cups
+ salt, 1 pinch
+ 3-4 small, tart apples, peeled & cored

Preheat oven to 350 degrees F; liberally grease a Bundt pan. Set aside.

Cream butter, sugar and brown sugar. Add eggs, applesauce and sour cream; beat until thick and smooth. Sift together cinnamon, cloves, baking soda, whole wheat flour, flour and salt. Gradually incorporate dry ingredients into wet mixture; set aside.

Slice apples paper thin. The rounds should remain intact, but be flimsy, too. (If your knife skills aren't spectacular and you own a mandolin, this would be a great time to use it.) Transfer 1 cup of cake batter into Bundt pan; smooth with a spatula, and arrange apple slices in a thin layer, as shown.


Repeat until batter is completely used, bearing in mind that the last layer should be of batter, not apples. Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Mine was particularly moist and began to ooze halfway through baking, but don't fret if this happens to yours! Carefully scrape away this delicious goo from the top of the cake (it'll burn quickly, and won't be quite so tasty, then) and discard (or eat); continue baking cake as normal.

While cake is cooling completely, prepare the candied apple peel garnish. You'll need:

+ 1 large red apple
+ 1 large green apple
+ water, 3/4 cup
+ sugar, 3/4 cup + 1/4 cup

Remove peels from apples in thick strips; julienne. Simmer in water and sugar until the flesh on the inside of the skin turns transparent; drain. Gently toss in reserved sugar. After inverting the cake onto a plate, top with the candied peels. Enjoy!

Whiskey Sour Cupcakes (Cocktail Cupcake No. 4)

Each of these rich, moist cupcakes is topped with a dollop of lemon frosting and (to my dismay) a maraschino cherry. They may look a bit cheesy, but they're certainly tasty!


For 18 cupcakes, you'll need:

+ shortening, 1/4 cup
+ butter, 1/4 cup, softened
+ brown sugar, 1/2 cup
+ sour cream, 2/3 cup
+ 2 eggs
+ sugar, 2/3 cup
+ whiskey, 3 tablespoons
+ 1 lemon, zested
+ baking powder, 2 teaspoons
+ salt, 1 pinch
+ flour, 2 2/3 cups

Preheat oven to 350 degrees F; place paper liners in muffin tin. Set aside.

Cream shortening, butter, brown sugar and sugar. Add sour cream, eggs, whiskey and lemon zest; beat until smooth. Sift together remaining ingredients, and gradually incorporate into wet mixture. Distribute evenly between 18 cups; bake for 15-16 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool completely.

While the cupcakes cool, prepare the frosting and garnish. You'll need:

+ butter, 12 tablespoons, softened
+ lemons, 4, zested and juiced
+ powdered sugar, ≈ 4 cups
+ 18 maraschino cherries

Whip butter, lemon juice and lemon zest. Gradually incorporate powdered sugar until frosting is stiff. Gently pipe onto cupcakes; top with a single cherry. Enjoy!

Huckleberry Buckle

This slightly sweet coffee cake makes a great breakfast treat. I divided the batter between two cake pans, making two thin layers of cake, and added a liberal amount of spiced frosting. Enjoy!


For 1 cake, you'll need:

+ butter, 1 stick, melted and cooled
+ whole milk, 1/2 cup
+ 2 eggs
+ sugar, 2/3 cup
+ flour, 2/3 cup
+ whole wheat flour, 1 cup
+ ground coriander, 1 teaspoon
+ baking powder, 3 teaspoons
+ salt, 1 pinch
+ orange zest, 1/2 teaspoon
+ dried* huckleberries**, 1 cup

Preheat oven to 350 degrees F; liberally grease 2 round 9" cake pans.

Whisk together butter, eggs and milk. Sift together sugar, flour, whole wheat flour, coriander, baking powder and salt. Gradually incorporate dry ingredients into wet mixture. Fold in huckleberries and orange zest.

Divide batter evenly between cake pans. Bake for 20 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool completely.

While the cakes cool, prepare the frosting. You'll need:

+ butter, 6 tablespoons, softened
+ ground cinnamon, 1 teaspoon
+ ground cloves, 1/4 teaspoon
+ powdered sugar, ≈ 2 cups
+ pecans, coarsely chopped, 1/2 cup

Whip butter, cinnamon and cloves. Gradually incorporate powdered sugar until frosting becomes stiff. Fold in pecans.

To assemble, place the first layer of cake top-down. Evenly spread frosting on top; place the second layer of cake top-up, directly over the frosting. Dig in!

* If you're lucky enough to live in the NW United States, feel free to use fresh huckleberries. Reduce to 3/4 cup; rinse and pat dry. Toss in flour (this prevents the berries from sinking to the bottom of the cake) and proceed with recipe.

** If you can't procure huckleberries, you can easily use dried cherries, raisins or dried blueberries. Mix it up!

Lychee & Raw Honey Sorbet

When I saw these delicious fruits hanging out at the grocery store, I couldn't resist purchasing a few. This mild, floral sorbet makes a great light, summery dessert, but is also an excellent palate cleanser. Dig in!


For about 1 pint of sorbet, you'll need:

+ lychees, 1 pound
+ water, 3 tablespoons + 1 cup, divided
+ sugar, 1 tablespoon
+ raw honey, 2 tablespoons

Slice each lychee in half; gently peel away the pink skin and remove the nut. Discard. Add the flesh of the lychees to a small saucepan with the sugar and 3 tablespoons of water. Simmer, stirring constantly, until the liquid evaporates.

Puree in a food processor; pass through a sieve to remove pulp. Add reserved water to lychee mixture. Whisk in raw honey (if your honey has a "crown" of broken honeycomb and pollen, you may want to scrape this aside and use only pure honey), and refrigerate until cold.

Churn in an ice cream maker, according to directions, until thick and icy. Enjoy!

Pork Chops with Mango-Apple Relish

These sweet, fruity pork chops are perfect for the hot summer months.

For four servings, you'll need:

+  four pork chops, bone-in

+  apple cider vinegar, 1 cup

+  soy sauce, 2 tablespoons

+  olive oil, 2 tablespoons + 2 tablespoons, divided

+  S&P

+  1 apple, cored and diced

+  1 large mango, cored, peeled, and diced

+  1 shallot, minced

+  1/2 cucumber, seeded and diced

+  1 lime

+  sugar, 1 teaspoon

Marinate pork chops, for at least 2 hours, in vinegar, soy sauce, and 2 tablespoons of olive oil.  Lightly salt and pepper chops; sear, in remaining olive oil, over medium-high heat for 7-8 minutes on each side.  Fold apple, mango, shallot, cucumber, and sugar together; lightly drizzle in lime juice, and season with salt and pepper.  Serve over pork chops.  Enjoy!