The Dish

Market Dish: Pixie Cardamom Sherbert

My love for previously mentioned Marcella Hazan’s Strawberry Gelato and healthy obsession with the currently in season Friend’s Ranch Pixie Tangerines, inspired me to create Pixie Tangerine Cardamom Sherbert. It was a winner and here is the recipe.

Ingredients:

2 Cups Pixie Tangerine Juice

2 Tablespoons Lemon Juice

2 Teaspoons Grand Marnier

2/3 Cup Heavy Whipping Cream

1 Tablespoon Orange Zest, grated

1 Cup Granulated Sugar

1.5 Teaspoons Ground Cardamom

Directions:

1. Combine sugar, orange zest, cardamom and salt in food processor and pulse quickly until combined. Then, with the machine on, add the orange and lemon juices as well as Grand Marnier. Process until combined and sugar is completely dissolved. Cover and place in refrigerator or freezer until well-chilled and ready to place in ice cream maker but do not allow to freeze.

2. Once juice mixture is cold, place cream in a separate bowl. Using a mixer, whip cream into soft peaks. Do not over-whip. Once soft peaks have formed, add the juice mixture slowly while continuing to whip mixture to combine gently.

3. Place mixture directly into the ice cream machine until becomes ice cream consistency. Serve immediately or place in air-tight container and into freezer until ready to enjoy. Would also be great with crumbled ginger snaps on top!

The Sommer Dish

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Simple Stellar Salad

If you’ve been to my house, you have likely had a variation on this salad. Each week, I stock up from Maggie’s Farm at the Santa Monica Farmers’ Market on the “Stellar Mix” which I adore for the colorful and addictive combination of edible Nasturtium flowers, dill, chives and leafy greens. (You can also find a variation of this mix at the Pacific Palisades’ Farmers’ Market on Sundays.)

Ingredients:

Note: I  have not added quantities as it should be to taste and depends on number of servings.

Stellar Mix Salad, or if not available near you, a bag of Spicy Mix greens from Trader Joe’s and add edible Nasturtium flowers for color

Handful of crumbled Goat Cheese

Handful of Pine Nuts

Optional: Diced Avocados and/or Heirloom Tomatoes when in peak season

Dressing: Lemon Juice whisked with a pinch of Salt and high quality Extra Virgin Olive Oil (I like California Ranch Olive Oil found at many grocery stores.)

Directions:

Place first 4 ingreditents in a salad bowl and add a pinch of sea salt and pepper.

Lightly toss with salad dressing and serve.