Recipe: Chocolate Sherbet

[runpunkrun]

This chocolate sherbet from David Lebovitz is a nice compromise between a chocolate sorbet (chocolate and water) and chocolate ice cream made from a custard (chocolate, cream, eggs). It's smooth and rich, but not too heavy, easy to make, and has deep chocolate flavor.

Ingredients:

4 ounces (115 g) bittersweet or semisweet chocolate
2 cups (500 ml) milk (whole, low-fat, non-fat, or non-dairy)
1/2 cup (100 g) granulated sugar
1/2 cup (50 g) cacao powder or unsweetened cocoa powder
1/4 - 1 teaspoon of instant coffee or espresso powder (optional); I use Starbucks Via Instant
pinch of fine salt
1/4 teaspoon vanilla extract
1 - 2 tablespoons of alcohol (optional); I use dark rum, you could use a liqueur (coffee, chocolate, hazelnut) or vodka

( recipe )

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Winter recipe: Rapini Quiche with Three-Root Crust

[sonia]

I thought I was going to have to wait until next (northern) winter to post this, and then there was this handy prompt... The root "crust" gets wonderfully sweet with baking, and the egg makes it filling. I make this dairy-free and nightshade-free. There are dairy-full options.

I got this recipe from the kind folks at the Persephone Farm booth at the farmer's market.

Crust
1/2 cup each grated carrot, rutabaga, and parsnip.
3 Tb rice flour
3 Tb melted butter or olive oil
1/8 tsp each salt and pepper
Optional 1/3 lb. Swiss or cheddar cheese

Filling
1 Tb sunflower oil (or olive oil as needed)
1/2 lb leeks, onions, or shallots, chopped small
1/4 tsp each dried tarragon (or basil) and thyme
1/3 lb chopped rapini (about one bundle), or kale, collards, braising mix, or sprouting broccoli
Salt
4 eggs, beaten well
1/2 cup water or 1 cup milk
Optional paprika

( Recipe )