11 April 2008

mango sherbet/cardamom cookie cups •




It’s Jousting time again! I can hear the comments now...can’t that woman come up with anything else? Maybe I am so deprived of sunshine and warmth that I just can’t be held responsible for my actions. On the day that I finally gathered all my ingredients and jotted down my recipe for the Royal Food Joust (over at her royal highness’ site, The Leftover Queen)I had HAD it with the weather! Do you know that it snowed that day?! So this is my way of thumbing my nose at Mother Nature this week. You can throw all the snow you want at me, Sister, I am dreaming of warmer weather. I am sitting on an island somewhere, spooning a light and refreshing sherbet into my mouth, and polishing off that crispy, delicate cookie. I just hope she didn’t see me sneak off and put on my wool sweater afterwards. Soon, I’ll be singing, Here Comes the Sun—yeah, any day now...

Mango/Pineapple Sherbet •

2 cups pureed fresh ripe mango
1 cup pureed fresh pineapple
1/4 cup light brown sugar
1/4 teaspoon cardamom
4 cups vanilla soy milk
1/4 teaspoon salt

1 tablespoon agar agar flakes
1 cup water

In a blender, whiz the first six ingredients. Prepare agar agar mixture; In a small saucepan, sprinkle Agar Agar flakes over the one cup of water. Let the flakes soak for one minute. Bring the water to a boil, boil for one minute. Let cool for one minute. Slowly blend the agar agar mixture into the mango mixture. Immediately freeze according to your ice-cream maker’s instructions.

Cardamom Cookie Cups •

Preheat oven to 350 degrees.

In a large mixing bowl sift together:

1/2 cup almonds, finely ground
1/4 cup dark brown sugar
1/4 cup white unbleached flour
1/4 teaspoon cardamon
1/8 teaspoon salt

Blend in:

3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
2 large egg whites, beaten until frothy

With a pencil, draw six  4" circles on a piece of parchment paper. Cut apart the circles and flip upside down (pencil side to countertop). Form 3 cookies by spooning a tablespoonful of batter on top of each parchment piece to edges of circle. Space apart on top of baking sheet (three to a baking sheet). Bake cookies until golden brown around edges, 8 - 10 minutes. Immediately (being careful not to burn yourself) grab the edges of  the parchment and drape the cookie, centered, over an inverted (3/4 cup) greased custard cup, gently folding sides down. Peel off parchment, and let the cookies cool slightly before transferring to a wire rack to cool completely. While first three are baking, get the other three ready to bake. Makes 14 to 16 cookie cups. Can be made up to 3 days ahead. Store at room temperature in an airtight container.