Affogato Ice Cream

Affogato means “drowned” in Italian. This coffee-based dessert consists of vanilla ice cream “drowned” in a shot of espresso and topped with shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce. If you love coffee ice cream, you are sure to love this affogato ice cream!

Prep time: 5 minutes

Ingredients:

  • 2 small scoops of vanilla ice cream
  • 1 shot of espressoaffogato ice cream
  • Toppings of choice – shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce

Directions:

  • Brew 1 shot of espresso.
  • Place 2 scoops of vanilla ice cream in a small bowl or coffee cup.
  • Pour the shot of espresso over the ice cream.
  • Top with shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce and enjoy!
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Orange Creamsicle Popsicles

Prep time: 10 minutes, plus freezing time
Makes: 6-8 popsicles

Ingredients:

  • 1 cup fresh squeezed orange juice
  • 1 cup vanilla Greek yogurt
  • Zest of one orange

Directions:

  1. In a small blender or bowl, combine orange juice, yogurt and orange zest. Blend or whisk to mix.
  2. Pour mixture into a popsicle mold or 6-8 Dixie cups.
  3. Place popsicle mold or Dixie cups in the freezer. If using Dixie cups, add popsicle sticks 45 to 60 minutes into freezing (sticks will fall over if added too early).
  4. Once frozen, enjoy!
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Spring Mozzarella Salad

This delicious mozzarella salad from Chef Jason Morse will be a crowd pleaser at any summer picnic – or it will make a great lunch for work! Use our handmade mozzarella recipe to take it to a whole new level.

21st-spring-mozz-saladIngredients:

  • 4 oz fresh diced mozzarella
  • ¼ cup diced Roma tomatoes
  • ¼ cup diced hot house cucumbers
  • Dried Italian herbs, to taste
  • Balsamic vinaigrette dressing, to taste

Directions:

Mix all ingredients, allow to cool in refrigerator several hours before serving.

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Handmade Mozzarella

10 prep time, 25 minutes cooking time

Check out the video of how to make this recipe below!

Ingredients:

  • 7 oz mozzarella curd (you can buy mozzarella curd at specialty cheese shops)
  • 1 oz kosher salt
  • 4 oz olive oil

Tools needed: medium stock pot, medium sized mixing bowl, ice bath, thick insulated gloves, nitrile gloves, mini loaf pan

Directions:

  1. Heat 4 cups of water to 190 degrees, add the salt and stir
  2. While water is heating, add the crumbled mozzarella curd to your mixing bowl
  3. Put on your insulated gloves, then the nitrile gloves over them
  4. Once water is heated, add the mozzarella curd to it and work into a ball
  5. Allow to sit in the water and soften for 3 minutes
  6. Remove from the water and knead on your cutting board for 2 minutes
  7. Roll back into a ball and put back in the water to soften for 3 minutes
  8. Add 4 Tbsp olive oil to your mini loaf pan
  9. Remove the mozzarella from the water and knead on your cutting board for another 2 minutes
  10. Allow to sit in the water and soften for 3 more minutes
  11. Remove from the water and form into a loaf, add to the mini loaf pan
  12. Cover the loaf pan and place in fridge to cool for 2-3 hours
  13. Remove from the pan, drain the excess oil and slice as needed

Note: 7 oz curd will make 1/3 of a mini loaf pan, 14 oz will make 2/3 of a mini loaf pan and 21 oz will make a full mini loaf pan.

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Mason Jar Parfaits

Using 12 oz mason jars, create these delicious yogurt parfaits using our homemade yogurt recipe

Ingredients:

  • 1 cup fresh yogurt
  • 4 Tbsp granola
  • 2 Tbsp fresh blueberries
  • 1 Tbsp lemon curd
  • 1 Tbsp Blueberry curd
  • 4 mason jars and 4 lids

Directions:

Layer yogurt, curd, fruit and granola as desired. Mix lemon and blueberry flavors or make 2 of each flavor. Store overnight in the fridge for an easy next-day snack.

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