Greetings!
So, what would any celebration be without food?
This week, when I was chatting with my friend Heidi about our menu for the 4th of July, she mentioned that I had missed my calling. Perhaps, but I could never choose between growing the best tasting herbs, fruits and veggies and preparing them. The truth is, I love to cook. This is perhaps the main reason I garden. There is nothing better than fresh ingredients and there are none more fresh than those you grow yourself!
So what was on the menu? Garlic crusted beef. Herbed chicken breast with yogurt and curry. Bow-tie pasta with basil, arugula, walnuts & Gorgonzola. Israeli couscous with bay, basil, oregano, onions and golden raisins. A grilled vegetable medley of farm fresh onions, red and yellow bell peppers, Spanish squash and vine ripened tomato. And for dessert, frozen yogurt with honey and fresh peaches.
Yep, I love to cook. So friends, break out that ice cream maker and enjoy the sweetness summertime brings!
Frozen Yogurt with Honey and Peaches
1 2lb carton of European whole milk yogurt [Trader Joes]
4 oz creamed honey [Arnott Citrus Ranch - Greenspot Rd, Mentone]
5-6 Fresh, ripe peaches, mashed [Local source: Ortega Produce, Riverside [they are at the Redlands and Yucaipa Saturday morning farmers market]
Dash of nutmeg and cinnamon
Cream together the honey and peaches. Mix in yogurt. Chill. Prepare according to individual ice-cream mixer directions. We use a kitchen-aid attachment so we pour the chilled mixture into the ice-cream freezer and set mixer on 2 for 30 min. Remove and cover in freezer. Best when served the same day.
Enjoy the day!
Carrie-Anne
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