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Avocado Ice Cream
- 2 avocados, meat scooped out
- 1 lime, juiced
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 cup heavy cream
- Puree avocados, lime juice, whole milk and sugar in a blender until very smooth in texture.
- Transfer to a medium mixing bowl and whisk in heavy cream until combined.
- Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.
Strawberry Basil Tart
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 5 ounces unsalted butter, chilled and cubed
- 1 egg yolk
- 2 tablespoons tequila blanco
- 2 pounds strawberries, de-stemmed and cut in half
- 1/2 cup sugar
- 1/2 cup Cointreau
- 1 orange, zest and juice
- 1 cup fresh basil leaves, chiffonade
- Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal.
- Add the egg yolk and the tequila, and mix together gently until dough is moist.
- Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
- Meanwhile mix together strawberries, sugar, Cointreau, orange zest and juice and the basil leaves. Let soak for at least an hour.
- Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. ice cream will make it for you. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan.
- Place berries in a big pile in the center of the dough, reserving liquid.
- Fold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end.
- Bake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
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