Lemon Mascarpone Sorbet Made Quick and Easy

lemon mascarpone sorbet

There are some desserts that are the epitome of summer and this lemon mascarpone sorbet is one of them.  It’s wildly good and so refreshing during these hot summer months. Many years ago when I started this blog I did a post on this dreamy dessert because it immediately caught my attention from a friends blog.  Since then it has become a favorite of mine and I make it every summer so I thought it was worthy of a repeat and I think you will too.
lemon mascarpone sorbet

It’s embarrassingly simple to make, quick and easy with a result that’s so decadent. Just two ingredients blended together, a good store bought lemon sorbet and a container of mascarpone cheese, that’s it, a brilliant concept indeed with no ice cream maker required.
lemon mascarpone sorbet

Everything is done ahead of time, chilling out in the freezer waiting for the perfect ending to your summertime meal.

lemon mascarpone sorbet

It’s light and bright and a wonderful dessert for summer dining al fresco. Actually if you think about it the possibilities are endless, you can easily replace the lemon for maybe mango, strawberry, peach, berry, you see where I’m going? It’s the mascarpone whirled together with the sorbet that takes it over the top.

lemon mascarpone sorbet

Grab some pretty glasses and make this elegant and easy dessert, and a small spoon is required so you can savor every luscious bite nice and slow. I can’t wait til you give this a try!

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5.0 from 1 reviews
Lemon Mascarpone Sorbet Made Quick and Easy
 
Author:
Ingredients
  • 1 pint of lemon sorbet, or your favorite flavor
  • 6 oz. mascarpone cheese
  • 2 lemons for zest only
Instructions
  1. Take your sorbet and set it out on the counter so it can defrost and soften a little.
  2. Mascarpone can be close to room temp for easy no lump blending.
  3. Take out a food processor and put in both the sorbet and mascarpone cheese and give it a whirl until all combined and smooth.
  4. Spoon mixture into your pretty glasses, and refreeze it, depending on their size you might get three to four servings, if you need more just double the recipe.
  5. Do this all ahead of time so it has enough time to set up.
  6. Garnish with the lemon zest when ready to serve.

 

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Fried Red Tomatoes Italian Style with Basil Pesto Aioli

fried red tomatoes

I think I just discovered my new favorite summer indulgence, fried red tomatoes, they’re made Italian Style with basil pesto aioli for dipping. Yes, I repeat, fried RED tomatoes. I’ve had the green version in the past, but I  must say I much prefer these so much more, but that’s my opinion and you’re going to have to decide for yourself.heirloom tomatoes

Try to pick tomatoes that are not super ripe and juicy like the kind you’d use in a caprese salad, that’s not what you want at all. The ones pictured above are ripened but yet still firm to the touch, that’s exactly what you want to use.  The tomatoes need to be able to hold up to some dipping and frying.fried green tomatoes

For my “breading” I dipped each tomato slice into beaten eggs and then into a combination of dried polenta and finely grated romano cheese, it’s such a winning combo and it’s even gluten free!
fried red tomatoes

They just take a few minutes to make, they crisp up in no time at all, but resist eating them while still hot from the pan because there’s no comparison to the flavor you get when you bite into them after they’ve cooled down at room temperature.

fried red tomatoesbasil pesto aioli

Basil and tomatoes are a match made in heaven so be sure to make this easy basil pesto aioli to swipe into those crispy, crunchy bites.

fried red tomatoes

Go ahead, indulge yourself, it’s worth every bite, summer will be gone before you know it!

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5.0 from 2 reviews
Fried Red Tomatoes Italian Style with Basil Pesto Aioli
 
Author:
Ingredients
  • large size, firm yet ripened tomatoes, I used heirlooms, sliced ¼ inch thick.
  • dry polenta
  • romano cheese, finely grated
  • dried thyme, granulated garlic, salt and pepper to taste
  • 2 eggs, beaten
  • olive oil for pan frying
  • BASIL PESTO AIOLI
  • good quality mayo
  • basil pesto, homemade or good quality store bought
  • fresh basil for garnish
Instructions
  1. Start by slicing your tomatoes into ¼ inch slices, cutting off the tips and bottoms.
  2. Pull out the seeds with the tip of your finger, you don't want the slices to be wet.
  3. Lay tomato slices onto a paper towel to pat dry.
  4. Make your pesto aioli by simply stirring some good basil pesto into a good quality prepared mayo, stirring to incorporate and tasting to your satisfaction, adding more if needed.
  5. Equal parts polenta and finely grated romano cheese.
  6. Sprinkle in some dried time, a little granulated garlic, salt and pepper.
  7. Beat two eggs, use more as needed depending how many tomatoes you are using.
  8. Heat a frying pan on the stove and cover the bottom with olive oil, keep on medium heat.
  9. Dip tomato slice into the egg then into the polenta cheese mixture.
  10. Place into the frying pan and don't flip it until it is nicely golden, then flip and do the other side.
  11. When crispy, gently remove and place onto a paper towel to absorb grease, which is not much.
  12. Sprinkle with a little salt and let them cool down before eating.
  13. Sprinkle with finely chopped basil, a little sprinkling of cheese and serve with the basil pesto aioli.

 

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Easy Clambake on the Grill

grilled clambake

Here’s a fun and easy way to entertain this summer, get adventurous and make this easy clambake on the grill. Think backyard parties, get-togethers  and holidays like the fourth of July which is right around the corner. There’s no fuss or mess, the method is simple and it allows you more time to enjoy your guests.

I made something similar in the past, a Seafood Boil, and I won’t kid you it was a huge undertaking trying to find the perfect pot so that everything could fit inside all together, but now I realize we could have easily done the same thing in one big foil pan ( covered) out on the grill with a much easier clean up!
clambake

Basically all you have to do is get everything prepped, these are the ingredients I used but really as long as it’s something that cooks up quickly add in your favorites.

The method is easy, just stack all your delicious ingredients into the vessel of your choice, like I said you could use a big foil pan just as long as you can cover it tightly with a heavy duty foil to create steam.clambake

This time I decided to do individual packets since there was just two of us, but with the amount of ingredients I had I ended up making three anyway, which was fine with us.

You’ll need a good spice mix, something like Old Bay or you can make your own.  I happen to like one from Whole Foods it’s a classic rub and I find it in the fish department.

You’ll also need some kind of a liquid to create steam so everything can cook up nicely, either plain old water, wine, broth or in my case a bottle of beer.

Then just let the grill do all the work, while you sit down and have a cold drink!grilled clambake

When the foil bowl was torn open the smells were amazing, not to mention the taste, we loved it, and I think you will too.

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5.0 from 2 reviews
Easy Clambake on the Grill
 
Recipe adapted from a magazine I was flipping through and forgot the name
Author:
Ingredients
  • 1 lb. raw shrimp, large, cleaned, deveined with tails on
  • 2 ears of corn cut into quarters, uncooked
  • 1 dozen little neck clams ( there will always be some that won't open) you can sub in some mussels if you prefer
  • 4 red or white potatoes cut into about 1½ inches uncooked or you can microwave them for 1 minute to give them a head start
  • 1 onion, quartered
  • 1 cup or so of cherry tomatoes sliced in half
  • 12 oz. of smoked sausage, something precooked like andouille with a little kick, cut into bite size pieces
  • 1 bottle of beer, your choice
  • 2 cloves garlic, smashed
  • spice mix of your choice , at least 2 tablespoons per packet or more if using a big pan, you be the judge on that, I really didn't measure kept adding more
  • 2 tablespoons butter
  • lemons, parsley or chives for garnish
Instructions
  1. To make a foil packet line a mixing bowl with 2 sheets of heavy duty foil, making sure you'll have enough to bring up the sides and seal it good.
  2. Start layering your packets, dividing up your ingredients starting with the potatoes, onions, tomatoes, garlic,corn, shrimp and sausage, sprinkling some of the spice mix over each layer.
  3. Top the packet with the clams, a dollop of butter and ½ cup of beer.
  4. Close the packets up, sealing them tightly so no steam escapes.
  5. Place packets directly on the grill which should be on high heat.
  6. Cook 20-25 minutes, clams should be open and shrimp cooked.

 

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