CookingDiva

Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses or as dessert. The champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice.

This sorbet is easy to make. When the sorbet comes out of the ice cream maker, it can be eaten immediately, although it will be very soft. For a firmer consistency, transfer it to a freezer container and freeze for two to three hours to allow the sorbet to harden. If you do not have an ice cream maker, you can freeze the mixture in a large metal pan, stirring occasionally as it begins to freeze. However, the texture will be fairly icy. If sorbet is too hard, it can be crushed and serve as a granita.

I discovered Blyberg.net and its Catalog Card Generator today and immediately loved the vintage look of the cards. In seconds I was inspired to share with you this recipe to prepare delicious Fruit Cookies. They keep well for months, and like good fruitcake, improve with age.

Now, head over to Blyberg.net and enjoy the Catalog Card Generator service for free!

Estas galletas pueden guardarse en envases herméticos o congelarse en bolsas ziploc por varios meses. de hecho, el sabor mejora con el tiempo!

Ingredientes:

• 1 taza de mantequilla
• 2 tazas de azúcar
• 2 huevos
• 3 tazas de harina
• 3 cucharaditas de polvo de hornear
• 1/4 cucharadita de sal
• 1/2 cucharadita de clavito de olor molido
• 2 cucharaditas de canela
• 1/2 cucharadita de nuez moscada
• 3/4 taza de leche
• 1 taza cada uno de: piña deshidratada, pasitas, cerezas deshidratadas o dátiles, nueces. Todo bien picadito.

Procedimiento:

1. Pre-calentar el horno a 350° F por 10 minutos. Batir la mantequilla y el azúcar hasta alcanzar una consistencia cremosa. Agregar los huevos uno a uno, batiendo bien despues de cada adición.
2. Cernir los ingredientes secos y agregar a la mezcla alternando con la leche. Incorporar las frutas secas y revolver hasta que esten distribuidas uniformemente.
3. Colocar por cucharadas la mezcla en una bandeja para galletas engrasada, dejando un espacio de 2-3 pulgadas entre cada una.
4. Hornear  de 12-15 minutos o hasta que empiece a dorar. Retirar la bandeja del horno y dejar reposar las galletas por 10 minutos antes de removerlas a una parrilla para que se enfrien por completo.

Happy Cooking!

Melissa

Tags: cookies, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa

It has been a very intense work-and-life week. As I always remind my mom "If I do not call you it's because I am cooking up a storm, ...unable to stop, visiting or sending text messages via cellphone. You are free to call, but if I do not answer you know what is going on: I am creating my next masterpiece! (Ha! I know, it sounds sooo obsolete! text messages?, well, yes...that is still very much used here in Panama, but to tell you the truth I would rather call, send an e-mail, AND...if I am really, really, really inspired, I'll pay you a visit and take over your kitchen!) How about that? It sounds like a threat, doesn't IT?

Using some of my mind-reading super powers (and by reading your e-mail requests...of course), I know you have been waiting for the latest event-update and at least ONE luscious recipe. You see what I mean??? Am I right or what? Anyhow, it is good to know that you miss our cooking adventures, AND no! I didn't bake myself. LOL. Well, just a little bit Due to my temporary absence, one of our readers inquired if I have baked myself into an "empanada." Although I WOULD rather prefer to be wrapped in a home-made delicacy and delicious puff pastry, I have to admit that the whole empanada idea is kind of sexy.

To kick UP the spice, this is what we have been cooking recently:

• A great article on International Food Blogs , by Chef Elena, has been published in Revista Mosaico (Mosaico Magazine from LaPrensa newspaper in Panama). The internet edition is available HERE: Food Blogs - Gastronomía en Internet (ES). In her article she makes reference to the following, well known food blogs in English: Jamie´s Diary, Benjamin Christie, The Traveler´s Lunchbox, chez pim, Peru Food, Cooking Diva, Nordljus, Slashfood. In Spanish: Apuntes de Cocina, Mil Sabores, El Amor por la Cocina, Sumito Estévez, Cocinalia, Historia de la Gastronomía
• Sadly enough, I was NOT able to make it to the Panamanian Chefs Club workshop on Coconut. I just got there in time to enjoy what they had all prepared. The first Laboratory was on CORN. The theme this time: COCONUT, one of my very favorite foods. Take a look at the next two videos: the first is on HOW TO HANDLE, OPEN AND GET THE FOOD FROM A COCONUT. The second is Chef Charlie Collins preparing traditional Panamanian Cocada with a twist: Coconut Candy with Banana.

Come on, do not be shy...we KNOW you LOVE coconut! Get the scoop on how to handle it here:

A video on how to prepare Panamanian Coconut Candy with Banana:

If you are nuts about coconuts as much as we are, take a moment to learn about THE FACTS, and  enjoy some of my delectable creations: Coconut Meringue Pie, Cococnut-Chocolate Flan, Orange and Coconut Pudding, Pan de Coco ES (Coconut Bread), Keki de Coco y Miel ES (Coconut-Ginger Cookies), Cake de Zanahoria y Coco ES (Carrot-Coconut Cake), Delicia de Coco ES (Coconut Delight).

Tomorrow I'll report on a fantastic TEAM BUILDING event that took place a few days ago for DELL Panama.

Now, ...back to the kitchen

M

Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. To participate, read the guidelines HERE, and let's cook up something yummy for that special day...

Do not forget to Visit:

• Tasty Recipes - Chef Melissa's recipe and post index
• Blogs that Cook - A delicious, international food Blog Directory
• Paladares Unidos - Chef Melissa's Cooking blog en Español

Tags: coconuts, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, video blog