From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
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55 Comments
flgal
August 7, 2011
Just fell upon this column and am loving it. All the recipes look wonderful. Since tomatoes are coming in, Hazens tomato sauce will be my first try,peach salad next,as they should be arriving soon, and then the crust to hold the peach pie!! Keep them coming.
rep_woman
July 18, 2011
I made the sorbet last night. It has great flavor, but a little too much texture for me. Too much lemon rind, and I don't think processing it more would have helped. :(
Kankay
July 14, 2011
I've just discovered a new sweetener called Whey Low that is diabetic friendly but can be used one on one for sugar - read about it in a low cal ice cream recipe in Southern Living so ordered some! (Whole Foods carries, but not in my store yet). It's amazing. It comes in granulated, powder, ice cream, brown, and maple...uses whey protein. I made ice cream and gave it to a diabetic friend who has been ice cream deprived - she overate it (not my idea) but her blood sugar didn't react at all, even though there is a little sucrose in it. Tastes exactly like sugar, but lower carb, calorie, glycemic index, etc. This is an amazing recipe - gonna go make it right now! Thanks!
tjp1951
July 13, 2011
interesting recipe....as a diabetic, I'm always looking for ways to have something sweet but not drive my blood sugar sky high....have anyone ever tried this with non-sugar sweetener or a mix on non & sugar?
lapadia
July 14, 2011
Hi, have you ever checked out raw coconut nectar – has a very low GI; I haven't tried it as a substitute for this recipe but have used it for sorbet, example here on Food52 under Blackberry & Coconut Nectar Sorbet (photo #2 is example of the coconut nectar I used). Also follow link to my most recent sorbet using nectar with strawberries. http://lapadia.wordpress.com/2011/07/13/pink-pepper-strawberry-sorbet/
ChefSherry
July 9, 2011
This is the best sorbet I have ever made! The lemons compliment the strawberries so well.
I like the idea of using raspberries too. My golden raspberries would make a beautiful sorbet.
I like the idea of using raspberries too. My golden raspberries would make a beautiful sorbet.
Liana K.
July 8, 2011
My husband's always making fun of me for using whole lemons and limes, but this looks so excellent it might change his mind. I can't wait to try it.
Liana K.
July 8, 2011
My husband's always making fun of me for using whole lemons and limes, but this looks so excellent it might change his mind. I can't wait to try it.
CarinaTruyts
July 7, 2011
Kristen I'm in love with this new blog! I am going to send you an idea soon. In the meantime, I tried the recipe with the fruits of my berry- picking day, and I linked back here. Lovely! thank you
http://blackpepperplum.blogspot.com/2011/07/berry-picking-for-jam.html
http://blackpepperplum.blogspot.com/2011/07/berry-picking-for-jam.html
sarabclever
July 6, 2011
I love putting in the whole melon! I'll have to use frozen strawberries as I think I missed the season here, or maybe I'll try it with another fruit!
naidre
July 4, 2011
I made this the other nite, substituting limes for lemons, and a half a bag of defrosted frozen strawberries substituted for one pound of the fresh strawberries (because that's what I had!!). Then, I added about 1ounce of St Germain liqueur (elderberry) to prevent ot from freezing too hard. I also did not have the freezer insert ready on my ice cream machine, so I poured the mixture into a loaf pan, and put it into the freezer. I stirred it up every half hour or so, and in 2 hours, had the most delicious sorbet. I'm not going to be eating anything else but homemade this summer!! It stayed spoonable, but frozen, and was so refreshing. Thank You for sharing this recipe!!!
saltandserenity
July 5, 2011
Oh! Lime and strawberry! Sounds like a winning combination. Great idea to add alcohol to prevent total freezing!
lapadia
July 5, 2011
Hi naidre! I like to use a tablespoon of liqueur per each pint of base in my sorbet, too. Alcohol reduces the freezing point; makes the sorbet easier to scoop once it has set, as long as it lasts..which usually isn't that long. :)
Risa G.
July 4, 2011
This looks amazing. I will try it next time I have berries on-hand.
Nigella Lawson has a Clementine Cake recipe where she pulverizes the whole fruit for the cake. I haven't made it but it looks amazing, so the folks at Athe Ruver Cafe London are not the only ones who use this technique. It is genius though. Can't wait to try it.
Nigella Lawson has a Clementine Cake recipe where she pulverizes the whole fruit for the cake. I haven't made it but it looks amazing, so the folks at Athe Ruver Cafe London are not the only ones who use this technique. It is genius though. Can't wait to try it.
lapadia
July 5, 2011
Food52's dymnyo has an award winning recipe = Lazy Mary's Lemon Tart that also uses the whole Meyer lemon.....delicious!
Risa G.
July 4, 2011
I will try this the next time I get strawberries or if I pick enough raspberries at the U-Pick place. This sounds incredibly easy. Did U know that Nigella Lawson has a Clementine Cake recipe where she does the same thing? She pulverized the whole fruit, pith and all, for the cake. I haven't tried it but it looks amazing.
Seola
July 3, 2011
Made this today with fresh local berries - simple to make and quick! Love that you only use a food processor to assemble - not much clean up. Will also try when raspberries are in season.
saltandserenity
July 3, 2011
Pure Genius! I love the River Cafe, Last time I was there Jamie Oliver was also having dinner there that night. I was tongue tied.
I can't wait to try this sorbet. I have my Cuisinart ice cream canisters chilling in the freezer right now. I think a small scoop of this in a glass of Prosecco would be fantastic.
I can't wait to try this sorbet. I have my Cuisinart ice cream canisters chilling in the freezer right now. I think a small scoop of this in a glass of Prosecco would be fantastic.
Judy A.
July 1, 2011
You're off to a wonderful start with this new feature. Can't wait to see your next installment.
fearlessem
June 30, 2011
I'll be really curious how this goes for people, since my previous experiments with whole lemons (as in shaker lemon pie) were so bitter I found them inedible. Anyone who tries this -- please report back!
Judy A.
July 1, 2011
I just finished making this and please do not worry about the bitterness. This is a little bit of heaven in every scoop. Coming clean here, I did lop off the ends of the the lemon that was pureed. The entire process took less than half an hour. Go for it.
Fairmount_market
June 30, 2011
I love the idea of this new series. Thanks for the recipe, an inspiration to invest in an ice cream maker.
msitter
June 29, 2011
The column is a very good addition to Food 52 and will help to anchor the sites broad coverage. It will be very interesting to see the recipes that are selected for the column. There are some real masterpieces out there to be tried and tried again until perfected.
healthierkitchen
June 29, 2011
Congratulations, Kristin! Great recipe share and a great new column for us to look forward to each week!
Anitalectric
June 29, 2011
Thank you for this recipe! Just another reason to get that ice cream maker I've been wanting.
calendargirl
June 29, 2011
Lovely feature, congratulations Kristen! I love the original The River Cafe Cookbook and had the good fortune to eat at the RC when Ruth Gray was still alive. She died a little over a year ago. See link for obit from the New York Times and other appreciations of her remarkable contributions. http://dinersjournal.blogs.nytimes.com/2010/03/01/rose-gray-chef-at-river-cafe-in-london-is-dead-at-71
Kristen M.
June 29, 2011
Thank you all for your comments! I'm so excited to keep digging up these genius recipes. If you have tips for future columns (and -- who am I kidding? -- of course you do), please be sure to email them to me at [email protected].
la D.
June 29, 2011
I'm obsessed with anything by London River Cafe: the modern, artistic design of their cookbooks; their focus on simple recipes with fresh flavor; and their smart details like using pith to deepen flavor in a recipe. Love love love!
gingerroot
June 29, 2011
What a fabulous new column! Looking forward to trying this sorbet. Cheers, Kristen!
TheWimpyVegetarian
June 29, 2011
Really love this new column - what a great addition! And so happy to see you with your own column, Kristen!! This will be perfect for a house party we have coming up at the Lake - and I already can't wait to see what you post next week!!
Kitchen B.
June 29, 2011
A few weeks ago, got 3 River Cafe cookbooks for a tenner. Boy, am I glad I went out on a flea market limb. Thanks again Kristen. Excitedly yours!
Kitchen B.
June 29, 2011
Oh yes. Welcome genius. Bye-bye....failure. Pithless lemons. Welcome Kristen.
fiveandspice
June 29, 2011
Brilliant...oh wait, I mean genius, new column! Very excited to follow your escapades with new recipes Kristen!
Emiko
June 29, 2011
Just beautiful! Love the use of the whole lemon, can't wait to try it. Looking forward to following this column.
boulangere
June 29, 2011
What a lovely - and lively - idea for a column. Looking forward to more genius.
debperelman
June 29, 2011
This is, hands down, my favorite sorbet recipe. I'm so happy to see it getting more attention!
franville
June 29, 2011
Love me some English strawberries but this I'll bet it still tastes good with fresh Jersey ones.
franville
June 29, 2011
I miss English strawberries but all of their recipes that I've tried in the US seem to work well so looking forward to giving this one a try. Time to fire up the ice cream maker.
drbabs
June 29, 2011
Hi Kristen. I'm so excited for you that you have your own column, and thanks so much for this genius recipe! xo
lastnightsdinner
June 29, 2011
Brilliant recipe, and I love this new feature. Though now I'm wondering if you can swap in other seasonal fruit for the strawberrries...
Kristen M.
June 29, 2011
I think raspberries would be so good -- and even more hot pink than the strawberry version!
boulangere
June 29, 2011
Timing is everything in this life. I have a surplus of raspberries, and quite literally about to write and ask if you thought they'd work for this. Thanks, Kristen.
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