Experimental Scoops for #ElleAPalooza: Hard Cider and Plum Sherbet #ElleAPalooza #Scoopapalooza

Elles_Sorbet

 

#ElleAPalooza is an even that any blogger can join! This is our community’s way to remember a wonderful friend, mentor and blogger that passed out of our midst suddenly and sadly, Elle of Elle’s New England Kitchen. Foodies celebrate with food and we also grieve with food and that is what this event is all about, remembering our dear friend Elle in a way she would have loved, with food!

scoopa

Elle and her friend Heather from He Cooks, She Cooks started an event called #Scoopapalooza and I just found out there is also a facebook page. This is the inspiration for Scoopapalooza in their words: “The idea is to pick up a new, unusual, or super fresh ingredient from the farmers market, grocery store, or even your own garden–and incorporate it into an ice cream recipe. Because that is what summer is all about! Fresh ingredients and ice cream!”

Well it isn’t summer anymore, but I decided what better way to honor my friend’s memory than with making my own crazy concoction! I was going to go straight up and just make Elle’s amazing Woodchuck Cider Sorbet  but I didn’t feel that was really in the spirit of Scopapalooza! I needed to mix it up – do something different, bold and a little crazy. So I decided on making a sherbet, using yogurt and of course that key ingredient, Woodchuck’s Cider. I know, sounds weird, but that is what Scoopapalooza is all about, getting creative with ice cream!

Talking to Heather the other day and remarking on her Hard Apple Cider Cranberry Sorbet  and how the color looked like Elle’s hair, I knew I wanted to add a pink element to this creation. So I added some plums I had frozen over the summer. I think the plum and the apple go well together, their sweet and tart flavors, mixed with the yogurt is definitely a delicious combination. For extra sweetness and more pink I also added some Swedish lingonberry concentrate. The sherbet didn’t get as pink as I would have liked, but I am happy with the result.

I learned a valuable lesson too, while making the sherbet. I wanted to use some delicious jarred morello cherries in juice that I get from Trader Joe’s – for the sweet and for the pink. We don’t have a TJ’s near us so when I come across one in our travels I always get a jar of those cherries (more if we have lots of extra room). They are precious because I love them so much and they are so hard to come by. So I dole them out sparingly, trying to save them, make them last longer. Well I guess I let these wait a bit too long, when I opened the jar there was a fizzy sound, meaning the cherries had spoiled. So I had to throw half the jar away. Instead of enjoying the cherries while they were good and fresh. By hoarding them, I lost half the jar. Lesson learned was to enjoy things in the moment because you never know what tomorrow will bring. Enjoy life NOW. If Elle’s passing taught us anything it is that life is precious and way too short. Follow your dreams, do what you love, be passionate about what you do, or don’t do it. Live each moment in the fullness of your being.

I think Elle would have been proud of my experiment and the lessons learned in its making. I wish I could have a dish with her right now to celebrate the sweetness of life. I am sure she is making delicious ice cream and treats in the great beyond. I love you, Elle.

If you would like to join the food blogging community in supporting Elle’s family, please join Friends of Elle on facebook to learn more about the auction be held to benefit her family. It is also a place where you can share your thoughts about Elle and gather with friends old and new who all loved this beautiful woman.

Hard Cider and Plum Sherbet

INGREDIENTS:

2 c. plain yogurt
1 bottle Woodchuck’s Hard Cider (Elle’s Favorite!)
1 plum, cut in half and parboiled
4 TBS lingonberry concentrate (can also use black currant or pomegranate)

METHOD: Place all ingredients in a high powered blender, like a Vitamix. Blend until mixed thoroughly. Place in your ice cream maker and follow the manufacturer’s directions. I let my sherbet mix for about 25 minutes.

Burns Night: Haggis

“Thus bold, independent, unconquer’d, and free,
Her bright course of glory for ever shall run,
For brave Caledonia immortal must be,”
~Robert Burns, Caledonia

Last night we celebrated Burns Night , the 25th of January, the birthdate of the famed Scottish poet, Robert Burns. It is a night when Scots all over the world celebrate his life, poetry and all things Scottish by hosting a traditional Burns Supper – haggis, neeps, tatties, and a whisky toast!
This is a treat I look forward to every year. Living across the pond, in the US, haggis is not readily available, but I have been lucky to find Scottish Gourmet USA an online retailer of not only some of the best haggis in the US, but many other delicious Scottish products as well, like honey, cheese, smoked salmon, teas, etc. If you love Scottish food, I suggest you check them out!

We started the night off with homemade oat cakes, slices of Dubliner and chunks of Bergenost . I figured since I didn’t have any Scottish cheese lying about, I would seek close relatives, so we went with Irish and Norwegian (learn about the relationship between the Vikings and the Scots in regards to cheese here). We washed the first course down with some Thistly Cross Hard Scottish Cider.

Then it was time for the main course, haggis, neeps (mashed rutabaga) and tatties (mashed potatoes).

Looks innocent enough, doesn’t it?

Now before you all start in with that “yuck” or “ick” word again, like when I talked about my love for black pudding , let me tell you that haggis is really nothing more than a wonderfully spiced sausage. The haggis by Scottish Gourmet USA, contains lamb, liver, oats and spices, nothing else…and YES, I have had the “real deal” in Scotland, and honestly it tastes very much the same. It has a wonderful creamy texture and the aroma is tantalizing. This is real, hardy, stick to your bones kind of food, for real, hardy people! This is traditional, ancestral food at its best! Burns makes this quite clear in his famous address and I must concur! :

“But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his ample fist a blade,
He will make it whistle;
And legs, and arms, and heads will crop
Like tops of thistle.
You powers, who make mankind your care,
And dish them out their bill of fare,
Old Scotland want no watery ware,
That splashes in small wooden dishes;
But is you wish her grateful prayer,
Give her a Haggis!”
~Robert Burns, Address to a Haggis (standard English translation)

(Me with friends Bob and Suzanne, all enraptured by The Address)

Of course before eating, the haggis must be addressed (to see the whole address performed excellently, I suggest checking out this one performed by Andrew of Scottish Gourmet USA) and then toasted with whisky. This year we toasted with a 15 year Dalwhinnie. It was a good one.

As always it was a wonderful evening full of joking, sharing memories of trips to Scotland, etc, such a great yearly tradition. I suggest to all of you, especially if you are Scottish, love Scotland or just love ‘Ol Rabbie Burns, to join us next year in celebrating his life!

Want to know what to do with Haggis Leftovers? Try Balmoral Chicken.

Next UP: Sticky Toffee Pudding!