Incredible Holiday Edibles

Brandied Raspberry Jam mirasolfarm $7.00	Ground Ethiopian Coffee RedRoosterCoff... $10.99
Almond Pecan Cookie Spirals,... YummyAffair $7.95	One Dozen Lemon Biscotti cafejoy $10.00
Pure Raw Chunk Honey Pint honeyrunfarm $12.00	Caramel Corn - 1 Pound HeavenlyCrunch $13.95
Fabulous Fudge Bliss Brownie... BlissBrownies $15.95	Blooming TEA - 4 assorted bl... TableLabs $6.80
Chocolate Butter Fudge Truff... BizzyBetty $13.00	Handmade Lemon Meringue Mars... GlitterCitySwe... $5.75
licorice caramel chews 4oz sweetniks $8.00	Handmade Twisted Lollipops -... FusionSweets $21.00
Oh Yum Candy Cane Brittle- 8... tookies $12.00	Loaded Carrot Cupcakes DesignsbyAshle... $30.00
English Toffee with Almonds ... ChocolateMadne... $11.00	Giant Chocolate Pretzels whe... PernillasSS $7.45

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What would the holiday season be without the FOOD?

All treats featured in this post are part of my newest Etsy treasury! The images are LIVE LINKS - click to browse, shop and enjoy!

Recipe: Rice Pilaf with Almonds and Dill

Serves 8| Hands-On Time: 15m | Total Time: 50m

Ingredients

* 2 tablespoons olive oil
* 2 large onions, chopped
* kosher salt and black pepper
* 2 cups long-grain white rice
* 1/2 cup sliced almonds
* 2 tablespoons chopped fresh dill

Directions

1. Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft and beginning to brown, 12 to 15 minutes.

2. Add the rice and cook, stirring, for 2 minutes. Add 3½ cups water and 1½ teaspoons salt and bring to a boil. Reduce heat to low and cook, covered, until the rice is tender, 18 to 20 minutes. Let sit off the heat for 5 minutes.

3. Meanwhile, spread the almonds on a baking sheet. Toast in oven, tossing occasionally, until golden brown, 5 to 6 minutes. Fluff the rice with a fork and fold in the almonds and dill.

Recipe from Real Simple, image by Anna Williams.

Recipe: Wild Rice, Butternut Squash and Cannellini Stew

Yield: Serves 6

Ingredients

• 1/2 cup (about 1/2 oz.) mixed dried mushrooms
• 1 medium onion
• 8 ounces button mushrooms, rinsed and cut in half
• 1 tablespoon olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried thyme
• 3 cups reduced-sodium chicken broth or mushroom broth
• 1 1/2 cups cooked wild rice*
• 1 pound peeled cubed butternut squash*
• 1 can (15 oz.) cannelloni beans, rinsed and drained
• About 1 tsp. kosher salt
• 4 ounces Swiss chard
• Freshly shaved Parmesan cheese

Preparation

1. Put dried mushrooms in a small bowl with 1 cup very hot water, stir, and let stand until softened, about 10 minutes.

2. Meanwhile, cut onion into large chunks, then pulse in a food processor to chop. In a 5- to 6-qt. pan over medium-high heat, cook onion and button mushrooms with oil, pepper, and thyme, stirring occasionally, until lightly browned, 8 to 10 minutes. While onion mixture cooks, put broth in a microwave-safe bowl and microwave until steaming, about 3 minutes.

3. Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer until squash is tender when pierced, 8 to 10 minutes. Meanwhile, swish dried mushrooms in soaking liquid to loosen grit. Lift out mushrooms and coarsely chop. Add mushrooms to pot. Carefully pour in soaking liquid, leaving grit behind in bowl.

4. Rinse chard and chop leaves and stems. Add chard to stew and cook until stems are tender, 10 minutes. Add more salt if you like and serve with Parmesan.

Cooked wild rice is available from Trader Joe's; you can also cook your own (do it ahead and freeze in batches). Buy prepared squash in the produce section of many markets.

Image by Leigh Beisch; food styling by Dan Becker, recipe via Sunset.

Design: The Toast Messenger

This toaster by Sasha Tseng incorporates a little message board where one can write quick notes. The message also gets “toasted” into the toast itself. Visit Sasha’s website of wonderful projects here.

info and image via.

Recipe: Spinich Pesto and Pasta

Serves 6
Hands-On Time: 15m
Total Time: 20m

Ingredients

• 1 pound fettuccine
• 1/4 cup walnuts
• 2 cloves garlic
• 1/2 pound baby spinach (about 10 cups)
• 1/3 cup olive oil
• 1/2 cup grated Parmesan
• kosher salt and black pepper
• 1 tablespoon grated lemon zest

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil, 1/4 cup of the Parmesan, and 1/4 teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary.
3. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and the remaining 1/4 cup of Parmesan before serving.

By Kate Merker, March 2009 via.

Recipe: Supper Enchiladas

Yield: Makes 6 servings

Ingredients

• 1 can (10 oz.) red enchilada sauce
• 1 jar (7 oz.) peeled roasted red peppers
• 1/2 cup green salsa (salsa verde, refrigerated or canned)
• 1 cup canned green enchilada sauce (see notes)
• 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
• 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 6 ounces cream cheese or panela, cut into thin slices or small chunks
• 1/2 cup shredded parmesan cheese or packed crumbled cotija cheese
• 6 or 12 large eggs
• 1 1/2 cups shredded mild cheddar cheese (6 oz.)
• 3/4 cup thinly sliced green onions, including tops
• 6 tablespoons chopped fresh cilantro
• 6 to 12 tablespoons sour cream or Mexican crema
• Salt

Preparation

1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth.

2. In a bowl, mix green salsa with green enchilada sauce.

3. Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.

4. Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.

5. Bake, uncovered, in a 375° oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.

6. Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.

Do-Ahead Tip: You can assemble the enchiladas (through step 4) up to 4 hours ahead; cover and chill.

Notes: Extra green enchilada sauce freezes well. Corn tortillas, particularly in Mexican supermarkets, come in a variety of sizes. If you can't find the size you want, trim larger ones and save the scraps for other uses.

Image and receipe via.

It's only a number

So...can you tell it's my birthday? A post all about DESSERTS...oh, yes, now I know I'm officially over 40...but only by one year. Eat something tasty and think of me today!

All treats featured above are from the delicious "eats and edibles" catagory of shops on Etsy...click the images for more info, more treats to make you drool, and, of course, to shop.

Recipe: Cranberry-Apple French Toast Casserole

Yield: 12 servings

Ingredients

• 2 tablespoons butter
• 2 cups diced Granny Smith apple (about 2 apples)
• 1/4 teaspoon ground cinnamon
• Dash of ground cloves
• 1/4 cup packed brown sugar, divided
• 1 pound dinner rolls, quartered
• Cooking spray
• 1/2 cup sweetened dried cranberries
• 1 1/4 cups apple juice
• 1 1/4 cups 1% low-fat milk
• 3/4 cup whole-berry cranberry sauce
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon ground nutmeg
• 6 large eggs, lightly beaten
• 1/4 cup sliced almonds, toasted

Preparation

Preheat oven to 250°.

Melt butter in a large nonstick skillet over medium heat. Add apple, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 tablespoons brown sugar; cook 2 minutes or until sugar melts. Remove from heat.

Place quartered rolls on a jelly-roll pan; bake at 250° for 15 minutes. Arrange rolls in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cranberries evenly over rolls; top with apple mixture. Combine apple juice and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over roll mixture; sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight.

Preheat oven to 350°.

Uncover dish, and sprinkle with almonds. Bake at 350° for 55 minutes or until golden.

Cooking Light, November 2007

Recipe: Orange Ribbon Cheesecake

Creamy cheesecake with a glistening topping of caramelized, candy-like orange slices. Prep and Cook Time: about 2 1/4 hours, plus at least 3 1/2 hours to cool and chill.

Notes: For the topping, slice the whole orange as thinly and evenly as possible. Easier still: cut in half lengthwise, then crosswise in thin slices.

Yield: Makes 12 servings

Ingredients

• For topping
• 1 large thin-skinned orange, such as Valencia
• 1 cup sugar
• 2 teaspoons lemon juice
• For cheesecake
• 1 1/4 cups graham cracker crumbs
• 3 tablespoons butter, melted
• 3 packages (8 oz. each) cream cheese, at room temperature
• 3/4 cup sugar
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream
• 1 tablespoon orange-flavored liqueur, such as Grand Mariner or Cointreau, or 2 tsp. vanilla
• 3 tablespoons fresh orange juice

Preparation

1. For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and 1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and translucent and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill at least 15 minutes and up to 2 days.

2. For cheesecake: Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan.

3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan.

4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days.

5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake.

6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup).

7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice.

I really need something like this to perk me up; it's been a rough week. If you bake one let me know how it turns out!

Recipe and image via.

Recipe: Coppa, Ricotta, and Arugula Pizza

Coppa, sometimes called capicola, is a dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. You can switch out the coppa for your favorite type of cured meat. Pizza night...yum!

Total Time: 10 minutes
Yield: Serves 6

Ingredients

* 15 ounces ricotta cheese (about 2 cups)
* Our Best Pizza Dough
* About 5 oz. (18 slices) coppa
* About 2 tbsp. extra-virgin olive oil
* Squeeze of fresh lemon juice
* Salt
* Freshly ground black pepper
* About 5 cups (2 1/2 oz.) baby arugula

Preparation

1. Evenly spread 2 heaping spoonfuls (1/3 cup) ricotta cheese onto each half-grilled dough round, then top with several slices of coppa. Grill as directed in step 6.

2. In a bowl, combine oil, lemon juice, and a pinch each of salt and pepper; toss with arugula. About 1 minute before pizzas are done, evenly scatter a generous amount of dressed arugula onto pizzas and finish grilling, covered, for about 1 minute.

Image and recipe via Sunset, 2010.

Recipe: Baked Apples with Ginger

Serve these apples warm but have cold, heavy cream to pour over them at the table--or vanilla ice cream is super, too.

Core 6 large baking apples almost to the bottom, and peel halfway down. Mix 1 cup chopped candied or preserved ginger with 1 cup chopped filberts or almonds. Fill cavities with this mixture; put in a baking dish.

Combine 1 cup water, 1 cup sugar, and a 6-ounce glass of currant jelly, and pour into the dish. Bake at 350 degrees for 45 minutes, basting occasionally with the syrup in the pan. Sprinkle the apples with granulated sugar and put under the broiler until brown.

Makes 6 servings.

Recipe from ~ Adventures in Food published by Sunset Magazine © 1964.

Recipe: Rustic Spring Veggies Stew

Yield: Makes 8 servings

Ingredients

* 1/3 cup lemon juice
* 8 artichokes (6 oz. each; see notes)
* 2 onions (6 oz. each)
* 2 heads fresh fennel (1 1/2 lb. total, untrimmed)
* 2 pounds fresh peas in pods (see notes)
* 1 head romaine lettuce (12 oz.)
* 1/4 cup olive oil
* Salt and pepper
* Freshly grated pecorino romano or parmesan cheese

Preparation

1. In a large bowl, combine lemon juice and 2 quarts cold water. Slice off top halves of artichokes and discard; break off and discard outer leaves down to tender, pale green inner ones. Trim off and discard stem ends. With a small, sharp knife, pare off dark green fibrous skin from artichoke bottoms and remaining stems. Cut artichokes in half lengthwise; scoop out and discard fuzzy centers and any thorny petals. Cut each artichoke half in half again lengthwise and drop into lemon water.

2. Peel onions; cut in half lengthwise, then slice lengthwise into 1/4-inch-thick slivers. Rinse fennel; trim off and discard stalks and root ends. Reserve a few leafy sprigs for garnish if desired. Cut heads lengthwise into about 1/4-inch-thick matchsticks. Shell peas. Rinse lettuce well and trim off and discard core; cut leaves into 3-inch lengths.

3. Drain artichokes. In a 5- to 6-quart pan over medium-high heat, frequently stir artichokes, onions, and fennel in olive oil until onions are limp, 7 to 8 minutes. Add 5 cups water and bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, until artichokes are tender when pierced, 12 to 18 minutes.

4. Add peas; bring mixture to a boil over high heat and cook until peas are tender when pierced, 2 to 3 minutes. Stir in lettuce and cook until barely wilted, about 30 seconds. Add salt and pepper to taste. Ladle stew into bowls and garnish with reserved fennel sprigs. Sprinkle with cheese to taste.

You can prepare it through step 3 up to 1 day ahead; cover and chill. Reheat mixture, covered, over medium heat, stirring occasionally, then continue. For a faster version, skip step 1 and replace fresh artichokes with 6 cups frozen artichoke hearts (three 8-oz. packages); after adding water in step 3, reduce cooking time to about 6 minutes. You can also replace fresh peas in pods with 2 cups frozen peas (10 oz.).

Found here.

Recipe: Spinach Mushroom Pasta

Yield
Serves 4

Ingredients
8 ounces whole-wheat pasta
2 tablespoons olive oil
1 garlic clove, minced
1 pound sliced mushrooms
6 ounces cream cheese
1/2 cup milk
8 cups lightly packed spinach
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese

Preparation
1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.

2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with Parmesan on the side.

Recipe and image via.

Neat Things: Edibles on Etsy

Found all of these tasties tidbits for autumn on Etsy. If I made you hungry, click the photos for more info and to buy some for yourself. Yum!

Recipe: Balsamic Glazed Halibut

Yield
Makes 2 servings

Ingredients
2 tablespoons balsamic vinegar
1 teaspoon firmly packed brown sugar
1 teaspoon Dijon mustard
2 pieces halibut (each about 1 in. thick and 5 to 6 oz.)
1/2 teaspoon olive oil
Salt and pepper

Preparation
1. In a bowl, mix vinegar, brown sugar, and mustard.

2. Rinse halibut and pat dry. Brush lightly all over with oil and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.

3. Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque but still moist-looking in the center (cut to test), 4 to 5 minutes longer. Transfer to plates.

Have a happy weekend and eat something tasty! :)

Recipe and image via.

Recipe: Spaghetti with Clams

Ingredients
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Directions
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Found HERE.

Recipe: Grilled bread with zucchini, ricotta and basil

4 1/2-inch-thick slices country bread
2 tablespoons olive oil
4 small zucchini (about 2 pounds), thinly sliced lengthwise
1 cup fresh basil, leaves torn
1/4 teaspoon crushed red pepper
kosher salt
1 cup fresh ricotta
Directions

Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.

Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side. Toss in a large bowl with the basil, red pepper, 1/2 teaspoon salt, and the remaining tablespoon of oil.

Top the bread with the zucchini and ricotta.

Might try this one over the weekend--hope yours is terrific, everyone!

Found HERE.

Recipe: Grilled Cheese - Basic and Beyond

Basic Grilled Cheese

You can make a fantastic sandwich with just great bread, fresh butter, and your favorite cheese:

1. Butter bread slices on 1 side. Turn them over. Lay 2 cheese slices on 1 bread slice. Top with the other bread slice, buttered side up.

2. Heat a medium frying pan over medium heat. Flick a drop of water into the pan; if it sizzles and evaporates, the pan is hot enough.

3. Put sandwich, buttered side down, in pan. Let it cook 3 to 4 minutes, or until golden and crunchy underneath. Turn and let cook another 3 to 4 minutes, or until golden and crunchy.

Choose a cheese that melts well, such as cheddar, jack, Colby, Gruyere, Swiss, fontina, provolone, or brie.

But why stop there?

Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye - HERE

Crab and Avocado Grilled Cheese on Sourdough - HERE

Grilled Cheese with Artichoke, Tomato and Black Olive - HERE

Grilled Fresh Mozzarella and Apricot on Sourdough - HERE

Tarragon Veggie Grilled Cheese on Sourdough - HERE

Okay, now I'm hungry! Off to make a grilled cheese sandwich--of any kind!

All recipes and images via Sunset.

Recipe: Spicy Sunflower Salad with Carrot Dressing

Using a mix of small-to-larger and delicate-to-crunchy greens makes this salad lively. The vibrant dressing contains only a teaspoon of oil.

Yield: Serves 6
Time: 30 min.

Ingredients
Dressing
1 pt. fresh carrot juice
3 tablespoons fresh lime juice
1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
1 teaspoon Asian (toasted) sesame oil
1/4 teaspoon kosher salt

Salad
1/2 cup sunflower seeds
1/2 large orange or yellow bell pepper
6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)
1 1/2 cups lightly packed pea shoots or micro greens
1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish
1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline

Preparation
1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.

2. Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.

3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.

4. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.

Note: Raw sprouts can occasionally contain bacteria that cause food borne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.

FOUND HERE.

Recipe: Rosy Strawberry Sorbet

This juicy sorbet contains rosewater, which combines nicely with strawberries so its flavor seems like an extension of the fruit. It gives the sorbet a delicate, aromatic sweetness.

Prep and Cook Time: 30 minutes, plus chilling and freezing time.

Notes: Rosewater is available at gourmet, Middle Eastern, and Indian markets. If you prefer, you can make the sorbet without the rosewater. Sunset recommends using it, since it really does add a special flavor. To save time, you can quickly cool the sugar syrup in step 1 by setting the pot in an ice bath and stirring until the mixture reaches room temperature, 2 to 5 minutes. You can also bypass chilling the mixture in the refrigerator in step 3 by setting the bowl in an ice bath and stirring until well chilled, about 12 minutes.

Yield
Makes 3 cups; 6 servings

Ingredients
1/3 cup plus 1 tbsp. sugar
1 pound fresh strawberries, hulled
1 1/2 tablespoons rosewater (see Notes)
2 tablespoons lemon juice
1/8 teaspoon salt

Preparation
1. In a small pot over medium-high heat, bring sugar and 1/2 cup water to a simmer. Stir to dissolve sugar, then remove pot from heat and cool to room temperature, about 20 minutes.

2. Meanwhile, purée strawberries in a blender. Pour purée through a fine-mesh sieve to remove seeds, pressing down with a spatula to extract liquid. Discard seeds.

3. In a medium bowl, combine sugar syrup, strawberry purée, rosewater, lemon juice, and salt. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.

4. Stir mixture well, then freeze in an ice cream maker according to manufacturer's directions.

FOUND HERE