Blueberry Ice Cream

The Big Giant Basket of Blueberries in the refrigerator remains stubbornly full. We bought it last week at a Farmer’s Market, and have already made one pie, but there are still many cups to go. Making this ice cream only used up a pint, but those two cups sure went a long way.

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Apricot, Walnut, and Lavender Cake

The people at the fruit stand last weekend told me hail damaged a lot of their apricot crop. Many of the tiny fruit had deep, scarred pockmarks. This explained why the baskets were only $5 each. After a few days of letting them soften at room temperature, I tasted one and was disappointed with their blandness. Making a cake that had other strong flavours seemed like a good way to use up these less-than-perfect specimens.

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Ring of Saturn Peach “Doughnuts”

People like to name things after other things that have the same shape, e.g. U-turn, grape tomato, dogleg golf hole. I’ve never seen the appeal of a doughnut or Saturn peach, a flat, round variety that has less flesh and juice than regular yellow or white peaches. Still, I decided to give them a shot this weekend, recalling a picture in one of my cookbooks.

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Chocolate Volcano Cakes

By request of our house guest, I made molten chocolate cakes this weekend. No one cared about their sloppy appearance, and everyone just enjoyed the pleasure of warm, liquid chocolate in their mouths.

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Vegan Chocolate Ice Cream

Continuing with my exploration into vegan ice creams, I made the chocolate recipe from the Van Leeuwen cookbook. Some of the other recipes they’ve formulated require a few ingredients I didn’t have on hand, e.g. unrefined peanut oil, a good peppermint extract. But I always have a good supply of chocolate in my pantry.

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