Who screams for ice cream?

Everyone right?

Though, what’s a mom to do if her child needs to be dairy free?

Make dairy free ice cream! That’s right, ice cream – without the cream…

A friend from work shared her recipe with me and it is amazing! It’s easy, doesn’t require any special equipment and has a great consistency.

If you can’t do soy milk, try coconut milk.

Sean’s Peanut Butter Ice Cream

Recipe by Kristynwho needs a spoon

Ingredients;

ingredients

2 1/3 cup soymilk (or coconut milk)

3/4 cup sugar

1 tablespoon cornstarch

1/2 cup peanut butter (smooth or chunky)

1 egg, beaten

1 teaspoon kosher salt

How to;

In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.

Bring to a boil over medium heat, whisking frequently – once to a full boil, continue whisking for one minute…remove from heat.

Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.

Return saucepan to heat and cook over medium heat, whisking constantly, until mixture returns to a boil. The liquid will start to gain in volume and rise – keep whisking. It will also thicken slightly. Continue whisking for a few more minutes then remove from heat and add kosher salt. Mix well.

Place saucepan in cooling bath – I just use a big bowl half filled with very cold water. Let sit for about 5-10 minutes. Occasionally stirring.

Then pour mixture into a shallow dish and place in freezer for another 10-15 minutes – mixing occasionally as well.

Finally scoop mixture into a small freezer safe container with lid and allow to fully freeze. Can take up to 12 hrs.

Once the ice cream has frozen fully (usually takes 12 hrs. or so) – remove from freezer and let rest at room temp. a few minutes prior to serving.

Top with dairy free chocolate chips – chocolate sauce – coconut whipped cream…or simply enjoy as is.

Peanut butter ice cream

Yum!

How do you like your ice cream?

end of summer bbq

Fall is here and the leaves are changing, but we had one last hurrah before the cooler temps settled in…

Ahhhh, summer barbecuing, bonfires and good friends…a great way to end an absolutely beautiful Maine summer.

grape kabobs

Let the kids help! Grape kabobs are a great first ‘skewering’ job…

Then, let them move onto the veggies.

veggie kabobs

Even though it was a casual BBQ, I decided it was a great time to utilize a few of my ‘free finds’ – fun dishes, glassware and mason jars I used for holding all the silverware. Paper can be easier, but I prefer real plates, real silverware and cloth napkins – plus, it’s less wasteful.

setting-up

I made a few salads (in addition to the kabobs) as well as cupcakes for dessert.

cupcakes

The beets were picked from my garden and roasted, then topped with goat cheese, fresh basil and an olive oil drizzle. White bean provencal salad utilized dry beans (less than canned) which I prepared a few days in advance. Potato salad was assembled on the day of the party, though the dressing, potatoes and green beans (from my garden) were prepared two days in advance. Parties are fun if you prepare as much as possible in advance…and keep it ‘outdoors.’

salads

setting up

We thought the barn would be the perfect spot to eat. The table was set with a linen tablecloth that I picked up at Brimfield a few years ago for only $12.  The white tablecloths (under the floral one), candle stick holders, vase and a few  of the chairs were all found for free from my favorite shopping stop – the dump. The fun wooden folding chairs were picked up for $2 each, the other ‘t-back’ chairs were picked up for $5 each at a local yard sale. I love a bargain!

around the table

I also served a skillet cornbread and a fabulous cocktail – again, utilizing what I had on hand…

cucumber cape codder

Entertaining doesn’t have to cost a lot.

Invite good people. Ask everyone to bring something to share. Provide inexpensive (but lovely) salads, prepare as much as possible without buying a lot of pre-made foods, utilize what you have on hand and don’t forget the flowers. It’s the little things that make a difference…

And if you can, why not end the night with a bonfire under the stars…complete with blankets, pillows and marshmallows…

around the fire

Enjoy.

cucumber in a glass

This is my first post about a cocktail.

Anyone who knows me, knows I enjoy them, so I’m surprised that it’s taken me so long to write about one.

Perhaps it’s because I usually keep things simple;

Martini.

Bloody Mary.

Gin and tonic.

Margarita.

Vodka and homemade lemonade.

You get the picture.

Not much to write about…

Though, a few weeks ago I decided to have a little dinner party/BBQ and thought, why not serve a fun cocktail? One that can be pre-made and utilize what I have…

So I did a little research (with cucumbers in mind) – I had a lot of cucumbers (they are prolific this year!!) and came across this recipe (see below).

cucumber cape codder

I’m not fond of its’ given name…so I’ll just call it – Summer – for now…

It’s cucumber simple syrup, unsweetened cranberry juice, lime juice, vodka and I added a little bubbly with a splash of seltzer..

It’s not difficult and only requires a few hours – of which most time is the ‘steeping’ of the shredded/grated cucumber (in the simple syrup); this requires nothing of you except patience…

First you need to make the simple syrup.

There’s a reason it’s called ‘simple’ – it is.

Mix one cup water with one cup organic sugar (or whatever sugar you have on hand) in a small pot, bring to boil. Reduce heat, simmer and stir until sugar is dissolved.

Now, the original recipe calls for one English cucumber, but I didn’t have an English cucumber…so I improvised.

I know there is a difference between homegrown pickling cucumbers (the type I had on hand) and English cucumbers – but since I didn’t have English cucumbers, I used what I had – makes sense, right? In this case it worked.

I figured the expense of the sugar, my time, and my cucumbers would be less than driving 40 miles to buy an English cucumber…and it worked out just fine.

Granted I’ve never tasted this cocktail with English Cucumbers, but I do know it tasted damn delicious with my homegrown ones…so try a batch of each and let me know what you think.

Back to the recipe;

I used two peeled medium sized homegrown pickling cucumbers, instead of one English cucumber.

Size does matter here. The bigger the cuc, the fewer you will need. Use an average sized English cucumber (in your mind of course if you don’t actually have one) for comparison…

Grate them, don’t worry about the seeds being mixed in.

Measure two cups worth of this cucumber mix and add to simple syrup.

Pour carefully into a wide mouthed jar and let cool.

cucumber in syrup

Let rest, overnight, in the fridge.

top view - cucumber in syrup

Strain and collect simple syrup – discard solids.

strained syrup

You should end up with about two cups cucumber simple syrup.

Mix this (cucumber simple syrup), with the rest of the ingredients below and serve over ice with a cucumber wheel on the lip.

cucumber cape codder

enjoy!

  • 9 ounces vodka, chilled
  • 12 ounces cranberry juice (no sugar added)
  • 1/2 cup fresh lime juice (from about 4 limes)
  • Ice, for serving
  • Splash of seltzer

What do you think this drink should be named?

Do you prefer English cucumbers?

If you enjoy cocktails, do try this one. It’s refreshing, light and packs a punch. It’s also the epitome of summer…

Enjoy.

in the garden

This summer has not been my summer to be in the garden…at least not as much as I’d like…

But today, time and circumstance allowed and I was able to get out there!

Phew.

1.garden gate

I pulled weeds, cut back tomato plants, and harvested a few goodies…

in the garden

garlic

from the garden

swiss chard

corn

buttercup squash

pepper

peas

cucumber and kale

aug

I was amazed by what was growing – despite the neglect and lack of water.

Thank you plants.

SO much green!

What have you been growing…?

Enjoy.

xo

easy maine crab salad

This must be the most simple Crab Salad Recipe – ever!

crab salad prepared

It will also work for lobster…

I’ve not bought Maine crab meat since last summer and it’s been on my mind a lot lately…so, on a whim, I stopped by a local fish market just a few miles down the road (open only during the summer months – one must take advantage of the few places open this time of year!!) and picked up an 8 oz. package of local crab meat.

Drove straight home and began dicing.

ingredients

A few minutes later I was in heaven.

crab salad on bed of greens

Fresh crab salad on a bed of crisp local greens – my lettuce never did make it…yet, that is…once cooler weather approaches, I will plant again…fingers crossed.

Anyway, if you like crab meat, have the ability to buy it – fresh – then do try this recipe.

Crab Salad

8 oz. Crab meat

One Celery Stalk

Quarter of a Shallot

Mayo.

Juice from one lemon

Salt

Pepper

Love

That’s it.

Find yourself some super fresh crab meat. Not in a tin.

8 ounces is just fine.

Flake into a medium sized bowl.

Finely dice celery stalk and shallot.

Add to crab meat.

Add pinch of corse salt,

and a couple of turns on a pepper grinder…

Add juice from half a lemon.

Then add one small spoonful of mayonnaise and mix.

Taste,

and adjust to liking – perhaps more lemon juice, salt or pepper?

Maybe it’s just perfect…

Serve between two slices of soft bread and fresh lettuce leaves or on a bed of greens with crackers served on the side…or enjoy by the spoonful…

No matter what – just enjoy!

Let me know what you think?

What would you do differently?

Enjoy.

xo

the last two weeks…

These last two weeks have been busy – and that’s a good thing – summertime in Maine is the busy season…

S-u-m-m-e-r-t-i-m-e….and the livin’s e-a-s-y…fish are j-u-m-p-i-n’…and the c-o-t-t-o-n is high…(click on the link and listen while viewing)…

Time for being outdoors…and taking things a little more s-l-o-w-l-y…

Gardening, playing, swimming, enjoying windows being open, going to the beach, being barefoot, balmy breezes, fresh strawberries, kale, peas, corn…boating without jackets (warmth jackets – not life jackets), blue skies, picnics, fans blowing humid air, fresh cut grass, seaweed in the air…lobsters, fresh Maine crab meat, time on the dock, feeling hot, being sun-kissed, sleeping with just a light cotton sheet…enjoying long light filled days with starry warm nights…

summertime…

fresh food. warm nights. open windows.

bliss…

pea tendrils

peas

Peas in the garden

marigolds

kale

garlic scapes curling

garlic scape facing downward

more scape curls

loosely tiedfamily maiden voyage - July 2015in the harbor

lovely boat in harbor

strawberry picking

strawberries

strawberries ready to eat

freezing strawberries

crab salad beginnings

seaweed

the beach

all done

Love it. Summer.

enjoy!

xo

it’s been far too long…

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I’ve needed to post.

Desperately.

So here it is.

In photographic form…

A taste of the last six months.

Yeah for summer!

What have you been up to?

enjoy

xo